Vegan Wednesday! Blueberry corncakes!

Blueberry Corncakes

1 1/4 cups whole wheat pastry flour,divided

3/4 cup cornmeal

1 1/4 t. baking powder

1/2 t. baking soda

1/4 t. sea salt

1 1/3 cups soy milk, rice milk, or other non-dairy milk of choice

1/2 cup apple juice or water

10 oz. fresh or frozen blueberries

safflower oil

Place 2 T. of the whole wheat pastry flour in a medium bowl and set aside. In a large bowl, place the remaining whole wheat pastry flour, cornmeal, baking powder, baking soda, and salt, and stir well to combine. In a small bowl, place the soy milk and apple juice, and whisk well to combine. Add the wet ingredients to the dry ingredients and stir until just mixed. Place the blueberries in the medium bowl with the reserved whole wheat pastry flour and gently toss to thoroughly coat the blueberries with the flour. Gently fold the blueberries into the batter.

Using a little safflower oil, lightly oil a large non-stick skillet (or griddle), and place it over medium heat. Using a 1/4 cup measuring cup, portion the batter into the hot skillet, and cook until the corncakes have bubbles on top and the edges are slightly dry, about 3 minutes. Using a spatula, carefully flip over the corncakes and cook an additional 2-3 minutes or until golden brown. Transfer the corncakes to a non-stick cookie sheet and place in a 200 degree oven to keep warm while continuing with the remaining batter. Lightly oil the skillet again with a little safflower oil and repeat the cooking procedure for the remaining batter. Serve the corncakes with your choice of jams, preserves, syrups, or fresh fruit.

Makes about 16 pancakes.

Vegan Wednesday! Tofurky Tempeh Bacon!

Food for Thought is now carrying Tofurky Smoky Maple Tempeh Bacon. It's delicious on it's own as part of breakfast, or on sandwiches. My favorite thing to do is put it on toasted whole wheat bread with slices of avacado, tomato and heaps of lettuce. It's great for a quick comfort food type dinner! Stop into Food For Thought and pick up a package today!

Vegan Wednesday! Tofu French Toast!

SUPER-DUPER EASY VEGAN FRENCH TOAST!!!

"Tofu French Toast"

8 ounces of low-fat tofu
1/2 cup water
1 teaspoon sweetener (molasses or maple syrup)
1/2 teaspoon cinnamon
1 banana
6 slices of whole wheat bread (or other bread of choice)

Mix all ingredients except for the bread in a blender until smooth:
Pour blended mixture into a shallow dish.
Dip the whole wheat bread into mixture and cook on a non-stick pan.

Makes 6 Slices of French Toast.