Whole Grain Banana Pancakes with Warm Fruit Compote
1 cup whole wheat pastry flour
2 teaspoons baking powder
2 pinches sea salt
1 cup soymilk, almond milk, or milk
1 tablespoon extra virgin olive oil
1 organic egg
In a bowl whisk your dry ingredients together.
In a separate bowl whisk your wet ingredients together.
Add your wet ingredients to dry and whisk until just combined.
Lightly coat a frying pan with extra virgin olive oil. Heat over medium to medium-low heat.
Pour batter onto skillet by spoonfuls.
Add banana slices to each pancake.
Cook until the surface of the pancakes have some bubbles and some have burst, about 1 minute.
Flip and cook for 1 more minute on the other side.
Fruit Compote
One 10oz bag frozen fruit
pinch sea salt
1-2 Tablespoons agave nectar, depending on sweetness desired.
Add all ingredients to a saucepan and cook over medium heat until sauce thickens, about 10 minutes.
Tofu Scramble
2 tablespoons extra virgin olive oil
1 small red onion, sliced
1 garlic clove, minced
1 red pepper, seeded and chopped
3 large kale leaves, stalks removed, leaves chopped
1 ear corn, kernels removed
1 brick firm tofu, drained
2 tablespoons soy sauce
Heat olive oil in a large skillet over medium heat.
Add chopped vegetables and cook until soft, about 7-8 minutes.
Crumble tofu and add to vegetables in pan. Add soy sauce and stir well. Cook until tofu gets piping how, another minute or two.
Taste. Add more seasoning if desired.
Oat Groats Porridge with Toasted Pumpkin Seeds
1 cup whole oat groats
8 cups water
Add oats and water to a saucepan. Bring to a boil, then cover and turn off heat. Let sit over night.
In the morning, return pot to a simmer and cook until creamy, about 30 minutes.
Toasted Pumpkin Seeds
1 cup pumpkin seeds, rinsed
1 tablespoon soy sauce
Heat a skillet over medium-low heat. Add pumpkin seeds and cook, stirring frequently, 10 minutes, or until seeds turn lightly golden brown in color. Stir in soy sauce.
By Carol Anne Wasserman