Weekend Brunch Ideas - The Vegetarian Resource Group

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OATMEAL PANCAKES(Makes approximately 16 pancakes)A perfect option for weekend brunchor a weekday supper.2 cups rolled oats1 cup whole wheat flour1/2 teaspoon salt1 Tablespoon baking powder3 Tablespoons granulated vegan sweetener1 1 /2 cups soymilk2 Tablespoons canola oilNonhydrogenated vegan margarine oradditional canola oil to prepare griddleIn a medium-sized mixing bowl,blend together the dry ingredients.Make a well in the centerand add the soymilk and oil. Stiruntil well-combined. Let battersit for approximately 20 minutesbefore cooking. This will makethe pancakes hold together welland make them easier to turn.Melt the margarine or heat theadditional oil on a griddle or in alarge skillet. When griddle is hotenough that a few drops of waterwill dance on it, pour on the batter,using a scant quarter cup foreach pancake. Cook on one sideuntil golden brown. (Bubbles willform on the top.) Flip each pancakeover carefully and cook onthe other side until golden. Removefrom griddle and repeat processwith more margarine and batteruntil all of the batter has beenused. Keep pancakes in a warmoven until all are finished.Note: Best served with maplesyrup and vegan ‘sausages.’ Youmay also want to try this recipewith Apple ‘Sausage’ Stir-Fry withBeans (page 7).Total calories per pancake: 135 Fat: 3 gramsCarbohydrates: 22 grams Protein: 5 gramsSodium: 153 milligrams Fiber: 1 gramSTRAWBERRY PANCAKES(Makes approximately 16 pancakes)*Pictured on the cover. These tastypancakes don’t even need syrup,but they are good with syrup, too.2 cups unbleached flour1/4 cup cornstarch2 Tablespoons granulated vegan sweetener1 teaspoon salt1 Tablespoon baking powder1/4 teaspoon ground cinnamon2 cups chopped fresh strawberries2 1 /2 cups soymilk2 Tablespoons canola oilAdditional canola oil to prepare griddleIn a medium-sized mixing bowl,blend together the dry ingredients.Add the strawberries and stir untilcoated with the flour mixture.Make a well in the center andadd the soymilk and oil. Stir toblend well, but do not beat.Brush a griddle lightly withadditional oil. Heat the griddleto medium heat and ladle onthe batter, using enough batterto make 4-inch pancakes. Cookover medium heat until lightlybrowned on the bottom. Flipeach pancake over and cook onthe other side until lightly brownedas well. Remove from griddle andrepeat process with more oil andbatter until all of the batter hasbeen used. Keep pancakes in awarm oven until all are finished.Total calories per pancake: 107 Fat: 3 gramsCarbohydrates: 18 grams Protein: 3 gramsSodium: 233 milligrams Fiber: 1 gramJAMAICAN GINGERBREAD(Serves 20)The crystallized ginger adds wonderfulflavor and texture. Servewith a cup of hot tea anytime.3 cups whole wheat flour1/3 cup arrowroot powder or cornstarch1/2 cup granulated vegan sweetener1/2 teaspoon salt1 Tablespoon baking powder1 teaspoon ground cinnamon1/2 teaspoon ground cloves1 Tablespoon ground ginger1 cup crystallized ginger in 1 /4-inch dice(optional but highly recommended)1/2 cup canola oil1/2 cup molasses1 cup soymilk2 teaspoons vanillaVegetable oil spray to prepare pansPreheat oven to 350 degrees.In a large mixing bowl, blendtogether the flour, arrowroot orcornstarch, sweetener, salt, bakingpowder, cinnamon, cloves, andgingers. Make a well in the center.Add the oil, molasses, soymilk,and vanilla and stir just untilblended. Do not beat.Spray two 9" x 5" loaf panswith oil and spoon batter intopans. Bake for 30 minutes oruntil a toothpick inserted intothe center just comes out clean.Invert pans on a wire rack, removegingerbreads, and cool.Total calories per serving: 188Carbohydrates: 32 gramsSodium: 127 milligramsFat: 6 gramsProtein: 3 gramsFiber: 2 gramsBREAKFAST BANANA CAKE(Serves 10)This is a delicious breakfast alternativeto waffles or pancakes, and it’seasier, too. Or, if you prefer, tucksome into lunch boxes for dessert.1/2 cup canola oil1/4 cup strawberry preserves, jam, or jelly1/2 cup granulated vegan sweetener1 teaspoon vanilla1 teaspoon ground cinnamon8 Issue One 2009 VEGETARIAN JOURNAL
3/4 teaspoon salt2 teaspoons baking powder2 1 /2 cups all-purpose flour1 cup soymilk3/4 cup mashed very ripe bananasVegetable oil spray to prepare panPreheat oven to 350 degrees.In a medium-sized mixingbowl, stir together the oil, preserves,sweetener, and vanilla.Then, stir in the cinnamon, salt,and baking powder.Blend in the flour, alternatingwith the soymilk, beginning andending with the flour. Lastly,blend in the bananas.Spray a 9" x 5" loaf pan andspoon batter into pan. Bake forapproximately 40 minutes or untila toothpick inserted into the centerjust comes out clean. Cake shouldpull away slightly from the sidesof the pan. Serve warm.Total calories per serving: 293Carbohydrates: 43 gramsSodium: 263 milligramsFat: 12 gramsProtein: 4 gramsFiber: 1 gramSTOVETOP RICE PUDDING(Serves 6)Delicious! The leftovers are greatcold.2 cups uncooked brown rice1/2 cup dark raisins3/4 teaspoon salt1 teaspoon ground cinnamon1 cup granulated vegan sweetener3 cups soymilkApproximately 3 cups waterIn a 3-quart saucepan, stir togetherthe rice, raisins, salt, cinnamon,and sweetener. Then, blend in thesoymilk and water.Bring the mixture to a boilover medium-high heat, stirringoften. Reduce heat to a simmer,and cook, stirring often, forapproximately 30 minutes untilrice is tender and the puddingis thick. Serve either warm orchilled.Total calories per serving: 437Carbohydrates: 93 gramsSodium: 357 milligramsFat: 4 gramsProtein: 9 gramsFiber: 3 gramsPeggy Rynk is a frequent contributorto Vegetarian Journal. Her most recentarticle was “The Rich Flavors of AfricanCuisine” for Issue 2, 2008.SUBSCRIBE toVegetarian JournalName:Address:Inside each issue:• Nutrition Hotline — answers to your questions about vegetarian diets.• Vegan Recipes — quick and easy dishes, international cuisine, and more.• Natural Food Product Reviews• Scientific Updates — a look at recent scientific papers relating to vegetarianism.• Vegetarian Action — individuals and groups promoting vegetarianism.City: State: Zip:Payment Enclosed (check or money order)Please charge my (circle one) MasterCard / Visa: # Expires: /Send $20 for one year of the quarterly Vegetarian Journal; in Canada and Mexico, please send $32; other foreignsubscribers, please send $42 in U.S. funds with a postal money order or by MasterCard/Visa. Send payment andsubscription information to The Vegetarian Resource Group, P.O. Box 1463, Baltimore, MD 21203. You can orderonline at . You can also order over the phone by calling (410) 366-8343,Monday through Friday 9-5 Eastern. Or fax your order to (410) 366-8804. Please e-mail vrg@vrg.org with any questions.VEGETARIAN JOURNAL Issue One 2009 9
Page 1 and 2: VOLUME XXVIII, NO 1Cooking with Map
Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
Page 5 and 6: l e t t e r sVRG’s MEMORIALAND HO
Page 7: 1/2 teaspoon ground turmeric1 Table
Page 11 and 12: “Teach… YourChildren Well…”
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Page 15 and 16: A little less indulgent but almost
Page 17 and 18: percent of calories; the main dieta
Page 19 and 20: MAPLE SYRUPSALAD DRESSING(Serves 8)
Page 21 and 22: Total calories per serving: 175Carb
Page 23 and 24: TYPES OF WATER POLLUTIONTHAT ANIMAL
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Page 27 and 28: Table 2 — Major Findings of the U
Page 29 and 30: freshly ground kamut and buckwheat
Page 31 and 32: Vegetarian Journal’sEssay Contest
Page 33 and 34: VRG CatalogBooksMeatless Meals for
Page 35 and 36: Vegetarian ActionPhil Becker By Bob

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