Raspberry Cornmeal Pancakes

The almond oil adds a great flavor to these cornbread cakes.

Modified from ReadyMade and Eat, Drink, and be Vegan

1/2 cup oat flour
1/4 cup cornmeal
1/2 tsp baking powder
1/2 tsp baking soda
1/3 tsp salt
> 3/4 cup hazelnut milk
1 tbsp vegetable oil
1 tbsp maple syrup
1/4 tsp almond oil
1/2 tsp apple cider vinegar
1/2 cup frozen raspberries

1. Stir dry ingredients

2. In a separate bowl, whisk milk, oils, syrup, and vinegar. Stir in to dry mixture until just combined. Lumps are ok, but DON'T OVERMIX! Add raspberries.

3. Coat pan with canola oil and heat at medium high. Pour in batter.

4. Cook for about 2-3 minutes, turning when edges brown.



These portions gave about 3 4-inch pancakes. Only one is shown in the picture - I still need to work on my flipping skills.

Enjoy!

Tastes like pizza!

Lots of flavor from just 4 ingredients. Spicy Italian sausage stir fried with onions, garlic, and chicken. Season with salt and pepper, top with Parmesan cheese.

Tofu Teriyaki Noodles

So easy to make.

Prepare teriyaki sauce: equal parts tamari and mirin, some brown sugar, and a dash of sesame oil. Marinate tofu for about an hour. Broil for 10-15 minutes.

Cook baby bok choy with sliced onions and ginger. Add cooked buckwheat noodles, teriyaki sauce, carrots, and red cabbage. Cook for a few minutes, season with salt, and serve with tofu.

BBQ

Had some BBQ with out-of-towners. I thought a sandwich would be lighter than a meat plate. I was wrong, but it was delicious!

Chopped pork sandwich from Salt Lick.

I finished it in 3 separate sittings.