Monday, November 15, 2010

Yams and Apples

This recipe is stolen from my friend Christine's private blog.  It's so good that I will be making it on Thanksgiving.  It's not particularly healthy.  Sorry.

Yams and Apples
6 medium yams
5 golden delicious apples
1 cup sugar
2 cups water
3 Tablespoons cornstarch
1 teaspoon salt
Juice of 1/2 lemon
1 cube of butter

Boil yams and cool.  Place peeled, sliced yams and peeled, sliced apples alternating in casserole dish starting with apples.  Combine remaining ingredients.  Cook until thickened then pour over yams and apples.  Sprinkle with cinnamon.  Bake at 350 degrees for one hour.  *I cut the yams in half and boil them with the skin on.  Allow them to cool for an hour or so, then with a small knife remove the skins and slice. 

Saturday, November 6, 2010

Blueberry Corn Pancakes

This recipe is awesome. MY friend has been trying new recipes and this recipe is from a cookbook call Veganomican. I'm definitely getting the book. I think the recipe calls for too much liquid. I reduced the milk to just 1 cup.

3/4 cup all purpose flour (I use whole wheat)
1/2 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons canola oil (I used coconut oil and not that much. I used 2 tablespoons and tripled the recipe.)
1 1/4 cup soy milk
1/3 cup water
1 teaspoon vanilla
2 tablespoons maple syrup
2 teaspoons grated lemon zest (I used lemon extract because I didn't have lemon zest at the moment and it worked well.)
1 cup fresh blueberries
cooking spray or a little oil for greasing the pan

Preheat a large non-stick pan on medium high heat.
Sift together flour, cornmeal, bakig powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough.
Spray pan with cooking spray. Use a 1/4 cup measuring cup or an ice cream scoop to pour ot batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.