Pancake Variations

After my success with pancakes, I've been experimenting with variations, with quite a bit of success. First I made pancakes using brown rice flour and stirring in pre-cooked shredded cabbage and carrots. They were so good that my sweetie ate a bunch of them too. It was a little difficult to cook them so they weren't overdone but also weren't mushy around the veggies. Then today I made rice pancakes by stirring a cup of rice into the pancake batter. I also experimented with apple pancakes. Usually when I make apple pancakes, I just mix grated apple into the batter. I tried that with a small quantity of batter and found that it was a little too mushy. So I tried cutting thin slices of apple and putting them on the griddle then pouring the batter over it. This worked great - they looked fabulous (as you can see) and tasted even better!

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My Birthday Cake

Sadly, my birthday falls during my diet, so I can't follow my usual practice of having desserts I usually wouldn't.  However, my sweetie has promised to make me a fabulous cake I found on the National Watermelon Board website.  It sure looks good!  I can't wait!

Recipe Here

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Pancakes and Popovers

The other night I decided I wanted something a little different and decided to try to make pancakes.  Despite the fact that I had to substitute for every ingredient in the recipe except salt, they turned out great!

Here's my new recipe -

Hypo-Allergenic Pancakes

Beat together:

1 cup rice milk
2 T canola oil (or other safe oil)
1 T Hanna Kroeger's Flaxseed Egg Replacer

Mix the following dry ingredients together:

1 cup oat flour
1 tsp baking soda
1/2 tsp cream of tarter
2 T honey
scant 1/2 tsp salt

Mix the wet ingredients into the dry ingredients and cook on a hot greased griddle or fry pan.  Keep a close eye on them as they seem to cook slightly faster than standard pancakes.

Inspired by my success, I tried to make popovers today.  I don't know what I ended up with, but they weren't popovers.  They did taste pretty good though.

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Cooking Without Soy Sauce

I have a number of recipes that use some combination of soy sauce and rice vinegar.  My first thought was that I could get a reasonable result by using rice vinegar for the full quantity of the liquid required.  In fact, I've found that I have to reduce the amount of rice vinegar when I remove the soy sauce in order to get an acceptable result.

I haven't tried it yet, but I did find a Non-Soy Soy Sauce Replacement on Recipezaar.

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Roasted Romanesco and Carrots (Day 2)

I've mostly been eating fruit and homemade muesli with apple juice (an old favorite from my college days when there wasn't any palatable soy milk.) I've also been eating a lot of pistachios (they were on sale at the grocery store - yum!) However last night I made a really yummy roasted vegetable dish for dinner.

Roasted Romanesco and Carrots

Romanesco is a variety of cauliflower or broccoli that looks like a spiral broccoli - photo here.

Preheat the oven to 350F. Pour a mixture of olive oil and rice vinegar in the bottom of a large baking dish. You want about a third cup total, vary quantities based on the flavor and amount of fat you desire in the finished dish. Good quality olive oil will impart more flavor, I particularly like the Olive Pit olive oils. Toss in a handful of fresh basil and sage (about a T of dried if that is all you have.) Chop up 2 small heads of Romanesco and 2 large carrots. Toss in the oil/vinegar/spice mix and bake for 20 minutes. Toss again and return to the oven for another 20 minutes.

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