Pumpkin Pie Pancakes

Pumpkin pancakes can often be too sticky and not cook through throughly. These pancakes are thick, but fluffy, and perfect for rainy mornings.

Pumpkin Pancakes:
3/4 cup flour
1/2 cup graham cracker flour (3 rectangle crackers)2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon pumpkin pie spice
2 tablespoons brown sugar
1/2 cup pumpkin puree
1 cup soy milk
1 tablespoon oil

Sift the dry ingredients: flour, graham flour, baking powder, salt, pumpkin pie spice, and brown sugar.
Then add the soymilk and pumpkin puree.
Mix well. Add nuts, if desired, and stir well.
Cook over a medium, oiled skillet until the edges are start to dry and bubbles have formed in the middle of the pancake.
Flip and cook about 2-3 minutes or until cooked through. Add oil to the skillet before each pancake.
Serve with your favorite vegan butter and maple syrup.

BattleStar Galactica Pizza

I've been a fan of Battlestar Galactica for awhile. The one element of the show that I always laugh at is the minimization of right angles! Every time I see the books or papers in the show that have corners cut at angles I am thrown out of the show and reminded, "this world is like yours, but different!" Apparently, I am not the only one.

While I was making a pizza-like item the other night (flat bread, pizza sauce, cheese, and toppings) I thought I'd entertain myself and cut off the corners. I burned the first few and my camera lost power for the second set that came out of the oven, but you get the idea.

So Say We All

Orange Julies

Growing up, my mom use to make homemade Orange Julius drinks for my sister and I. It was simple: orange juice, ice, and powdered soy milk. Or so I remember.

When the husband joked about ordering an Orange Julius at the mall, I boastfully said I could make a better one! He took me up on the offer, doubting you could remake one. Over the last two days I made 4 different versions tweeking them to his liking. So while this is named after my mother, Julie, it's really made to Brian's liking.

This sweet orange drink is great for summer days. We're also going to try it using a protein powder for a meal replacer.

Vegan Orange Julies:

1/4 Cup Orange Juice Concentrate

2 Tablespoons Agave Syrup (don't sub for maple syrup, try simple syrup)

1 Cup Soy/Rice/Almond... Milk

1/4 teaspoon Vanilla

2 Tablespoons Soy Milk Powder

1 Cup Ice

Put all the ingredients in a blender and blend until smooth.

Serving: 1

Squashy Quinoa

Naming dishes is hard, so let's just call this Squashy Quinoa. This is a pretty labor intensive dish, but worth it in the end. Save this for a big holiday celebration.

Squashy Quinoa:

1 cup quinoa

2 cups veggie broth

1 onion, chopped

1 turnip, chopped

2-3 carrots, chopped

3 cloves garlic

1/2 tsp. salt

olive oil

3 large delicatta, or other favorite squash

Seeds from 3 delicattas

2 medium apples

1/4 cup pinenuts

olive oil

thyme

Chili powder

Paprika

Maple syrup

1. Peel the squash. Cut off the end and scoop out the seeds and guts. Set the seeds aside in salt water. Cut the squash into 1/4 to 1/2 inch rounds.

2. Place the squash on a baking sheet, single layer. Mist with olive oil, sprinkle with salt and bake covered at 350 F while preparing the quinoa.

3. Saute the onion in olive oil until slightly browned.

4. Peel and chop the carrot and turnip, or other root vegetables while the onion is is cooking.

5. When the onion is browning, throw in the other veggies and1/2 teaspoon thyme. Saute for 3 more minutes.

6. Add 2 cups vegetable broth and salt to the sauting root vegetables and bring to a boil. Add the quinoa and a bit of olive oil. Reduce heat and cook the quinoa and vegetables until just cooked about 20 minutes.

7. Check the baking squash. Remove from the oven when it's become soft.

8. Peel the apples and slice into 1/8 inch pieces. Coat with lemon juice to prevent browning. Set aside.

9. When the quinoa is cooked spread out into a large baking dish, 9x13. Sprinkle with pine nuts. Lay down one layer of squash rounds. Nuzzle the apples into and around the squash, sprinkle with a bit of fresh thyme leaves. Layer the rest of the squash over it. Sprinkle with oil olive, salt, and more fresh thyme.

10. Bake covered for 15 minutes. Bake uncovered until read to serve.

11. Prepare the seeds by draining them from the salt water. Coat with 1/2 teaspoon paprika and 1/4 teaspoon chili powder. Bake on the top shelf of the oven while the dish is cooking until browned, about 5-10 minutes. Watch and stir the seeds as needed.

12. When the seeds are starting to brown and have puffed up, remove from the oven. Place in a hot, heavy bottomed skillet. Sprinkle with salt and olive oil. Saute for 1 minute. Add 3 tablespoons maple syrup. Stir constantly for about 1-2 minutes until the maple syrup is reduced. Place on parchment paper until cooled.

13. Before serving, sprinkle with the caramelized seeds.

Enjoy!

Happy New Year!