Fresh

Thanks to Nike Soccer for this image

Awwww banana pancakes and chili AGAIN? No fears, there’s lots of Banana Pancake recipes out there with different ways to top them off and tons of chili recipes. Yum, thanks Shannon, wanna come over for breakfast tomorrow? Nah, I didn’t think so. Oh well, all the more for me… MWHUA-HAHA!

Banana Pancakes

Thanks to Hey That Tastes Good for the image and recipe

Ingredients:

1 c rice flour
2 t baking powder
1/2 t salt
1 T sugar
a pinch of nutmeg and a bigger pinch of cinnamon
1 T veg oil
1 c milk or soymilk or water
1 overripe banana

Directions:

Mix all the dry ingredients. Mash the banana with the milk and oil, then add to flour mix. stir well to combine, and let sit about 5 minutes while you heat up your griddle (or cast iron pan, or pan, or whatever). Cook as you would pancakes, dropping about 1/4 c at a time and wiggling the pan to spread. Cook on each side, then spread with Nutella (or peanut butter, or syrup, or anything) and eat hot.

Thanks to cooks.com for this recipe

Thanks to all-creatures for this image

Super Sun Energy Drink

1 1/2 lb. soft tofu (3 c.)

1 c. Sun Giant chopped pitted dates

1/3 c. oil

1 tsp. vanilla

1/8 tsp. salt

1/2 c. frozen orange juice concentrate

Put all ingredients in blender and blend at a high speed until very creamy.

Serve as a nutritional drink or chill and serve as a pudding. Keeps 4-5 days in the refrigerator. Makes about 4 cups. When serving as a drink, thin with a little low-fat milk or water if desired.

Power-packed Vegan Chili Recipe
Thanks to Group Recipes for this recipe and image

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 1 cubanelle pepper, chopped
• 1 green pepper, chopped
• 2 red peppers, chopped
• 20 baby carrots, chopped
• 5 cloves garlic, diced
• 10 button mushrooms
• 2 jalapeños, chopped
• 1 tbsp cumin
• 3 tbsp chili powder
• 2 tsp cayenne pepper
• 2 tsp cinnamon
• 2 tbsp oregano
• 1 tbsp basil
• 1 tbsp paprika
• 2 tsp mustard powder
• ½ cup stout beer
• 28 oz whole tomatoes
• 28 oz crushed tomatoes
• 1 small can tomato paste
• 2 tbsp unsweetened cocoa powder
• 1 cup quinoa
• 2 19-oz cans mixed beans
• Water, as required

Directions

1. Heat olive oil in a VERY large stockpot.
2. Add onion and sweat down thoroughly.
3. Add ingredients through to the jalapenos. Cook 5-7 minutes, stirring often.
4. Add spices and stir until fragrant.
5. Pour in stout, tomatoes, crushed tomatoes and tomato paste. Stir well and add water (or beer) as required (the mixture should be fairly liquid).
6. Add cocoa powder and stir.
7. Let simmer on low heat 45 minutes.
8. Add quinoa, stir and simmer 20 minutes, adding water if required.
9. Add beans along with their liquid, stir and simmer at least 15 minutes before serving.

Posted on April 24th, 2008 by Ruth
Filed under: Beverages, Fruit, Grains and Seeds, Sweets, Vegetables, Vegetarian