Frittata

Frittata

INGREDIENTS & QUANTITY
½	CUP CHOPPED ONIONS
¼	CUP DICED PEPPER (green, red, or yellow)
1	CLOVE GARLIC, minced
1	SMALL ZUCCHINI
1	CUP FIRM TOFU (7-8 ounces)
¼	CUP WATER (omit if soft tofu is used)
½	TEASPOON SALT or BUTTER-FLAVOURED SALT
1	TEASPOON FOOD YEAST FLAKES
1	TEASPOON Bragg Liquid Aminos
1	TABLESPOON CORNSTARCH
1	TABLESPOON FINE CORNMEAL or CORN FLOUR

1.     Simmer onions, peppers, garlic in 2 tablespoons of water for 5 minutes. Add sliced zucchini and cook 3 more minutes. Remove from heat. Place a shallow, non-stick 8-inch skillet (or frittata pan) on the burner at medium low heat to preheat.

2.     Place tofu and remaining ingredients in blender and blend – not necessarily smooth but thick.

3.     Stir blended tofu into the onion mixture and pour into the preheated skillet, smoothing the surface. Cook for 15 minutes or until the frittata is almost set. Cover handle with foil or slip frittata onto a cookie sheet and place under broiler for about 2 minutes or until the top is set and golden. Allow the frittata to stand for 5 minutes before cutting into wedges for serving.

– MAKES 1 8-INCH FRITTATA —

Dried Fruit Sauce

Dried Fruit Sauce

INGREDIENTS & QUANTITY
1	APPLE, diced small
1	CUP CRUSHED PINEAPPLE
½	CUP ORANGE JUICE (non concentrated)
¼	CUP PURE MAPLE SYRUP or HONEY, optional
1	TEASPOON VANILLA
½	TEASPOON COCONUT EXTRACT
¼	TEASPOON SALT
1	CUP WATER
½	CUP DRIED APRICOTS, diced
½	CUP DRIES PRUNES, diced
¼	CUP DRIED CHERRIES, optional
1	TABLESPOON CORNSTARCH DISSOLVED IN ¼ CUP WATER

1.     Place all ingredients except dissolved cornstarch in a saucepan. Bring to a boil and then reduce heat to low and simmer for 20 minutes. Stir in dissolved cornstarch to thicken as desired. (Omit the cornstarch if the sauce is as thick as you like without it).

2.     Serve over Scottish oat Cakes or Whole Wheat Toast.

TIP: Great for camping trips. Dried fruit (including apple) can be diced and placed in a plastic bag. Even omit sweeteners – the simple flavours of the dried fruits stewed together will be enjoyed by all.

PRESERVING TIP: This sauce may be preserved by hot-pack canning. Simply place jars in a microwave with 1 inch of water in each jar for 10 minutes. Boil the metal lid seals in a small pan of water for 1 minute. Empty the water out of the jars and pour the boiling sauce into the jars. Screw on the lids right away let to cool and seal.

– MAKES 1 QUART —

Scottish Oat Cakes

This is a delicious make-ahead treat, kids love it, mature, old everyone whoever tastes it loves it and wants more and more. Enjoy with your family and friends, especially neighbours, because once they smell they will come without the invitation.   

Scottish Oat Cakes

INGREDIENTS & QUANTITY
¼	CUP WHOLE WHEAT PASTRY FLOUR
1	CUP BRAZIL NUTS (or walnuts)
1	CUP QUICK OATS
1	TEASPOON SALT
¼	CUP HONEY, WARMED LITTLE

1.     Place flour and nuts in a food processor and whiz for 1 minute or until nuts are as fine as the flour but not getting buttery or sticking to the sides. Pour into a mixing bowl and add oats and salt. Stir in warmed honey until a ball of dough forms, adding a little water if needed. Mixture should stick together, but not be so wet that it sticks to your hands.

2.     Divide into about 12 walnut-sized balls and place on two non-stick cookie sheets. Poll thin with a rolling-pin.

If the pan sides are deep, turn it upside down and make your cakes on the bottom in order to roll the cakes flat with a rolling pin. Cover them with plastic wrap to keep the roller from sticking.

3.     Bake 10-12 minutes at 350˚F. Watch carefully – they burn easily!

4.     Serve with thickened fruit topping such as blueberry, cherry, or peach. Add nut or soy milk if desired.

– MAKES 1 DOZENS —

Maple Syrup Sauce

Maple Syrup Sauce

 1.     Dissolve 1 tablespoon cornstarch in ¼ cup water.

2.     Dilute 1 cup pure maple syrup with 1 cup water. Bring to a boil and slowly stir in the dissolved cornstarch. Serve over crepes, waffles, or pancakes.

  – MAKES 2 CUPS —

Whole Wheat Pancakes

Whole Wheat Pancakes

INGREDIENTS & QUANTITY
2	CUPS WHOLE WHEAT PASTRY FLOUR
1	TEASPOON SALT
2	CUPS SOY MILK OR NUT MILK
2	TABLESPOONS HONEY
2	TABLESPOON Ener-G Baking Powder (or 1 tablespoon regular baking powder)

1.     Blend all ingredients together in a blender or with a wire whip.

2.     Pour onto hot griddle, being careful not to stir down the bubbles (no bubbles with regular baking powder). Bake until golden brown on each side.

Variation: Add 1 mashed banana or 1 cup blueberries. Other flours may be used instead of whole wheat, such as rice, barley, corn, or oat flour. 

– MAKES 8-10 PANCAKES —