Pancakes

a) 1 cup unbleached all-purpose flour             b) 1 ripe banana
1 tablespoon sugar                                               1 1/2 c. soymilk
2 tablespoons baking powder          OR               1/2 c. water
1/8 teaspoon salt                                                  1/2 c. oats (in blender)
1 cup soy milk                                                       1 1/2 c. flour
2 tablespoons vegetable oil                                   2 tsp. baking powder
                                                                               vanilla
                                                                               1/4 c. canola oil
              [optional: blueberries, toasted pecans]

a) Combine the flour, sugar, baking powder, and salt in a bowl and mix thoroughly. Mix in the soy milk and oil, and with an electric mixer or wire whisk, beat just until the batter is smooth.

Measure 1/3 cup batter onto a hot, oiled griddle. When bubbles appear on the upper surface of the pancake, in about 2 minutes, lift with a spatula and flip the pancake. Cook the pancake for another 2 minutes. Remove from pan and keep warm while you make the remaining pancakes. Serve warm with maple syrup or fruit syrup.

  b) Mix banana and water. Add dry, leaving lumps. Fry & flip.

Waffles

2 c. flour                                                    2 c. flour
2 tsp. baking powder                                 2 T. sugar
2 T. applesauce                                        2 tsp. baking powder
1/2 T. molasses                       OR           1/2 tsp. salt
1/2 T. maple syrup                                    2 T. oil
1 c. soymilk                                              1 1/2 c. soymilk/water
1 c. apple juice

            [optional: toasted pecans, blueberries]                                                                                                                         Mix dry and wet separately.
Add in order and cook.                              Combine and cook.

Vegan Yogurt
www.ivu.org

  1 package of firm tofu
3-4 cups of rice or soy milk (soy milk adds a richer flavor)
1/4 cup brown sugar 
Fruit or flavoring of choice (vanilla, cinnamon, banana, blueberry, etc.)

Toss the tofu, rice/soy milk, sugar and fruit/flavoring in a blender. Mix on the puree or blend setting until smooth. Add more sugar, milk, fruit or flavoring until you are pleased with the taste. Blend again to mix. Chill in the refrigerator or eat as is!

Banana French Toast
Lorna Sass' Short-Cut Vegetarian

  2 c sliced bananas (2 med.)
3/4 c vanilla soy milk (or add 1/4 -tsp. vanilla to reg. soymilk)
1 tsp ground cinnamon
8 slices whole wheat or sourdough bread
vegetable oil spray

Place the bananas, soy milk, and cinnamon in a blender or food processor and blend until smooth.  Pour the mixture into a pie plate. Dip each slice of bread into the mixture, making sure it absorbs the liquid well. Cook each slice on a hot griddle which has been misted with cooking spray.  Cook over medium high heat until browned, and then flip to brown on the other side.  Serve immediately, accompanied by your favorite topping.

Scrambled Tofu
The Tofu Cookery by Louise Hagler

  1 Tbsp. oil
1/2 c. onion, chopped
1 lb. tofu, crumbled (firm works best)
1 Tbsp. soy sauce (or liquid aminos)
1 Tbsp. nutritional yeast (optional)
1 tsp. basil or cilantro
1/4 tsp. garlic powder
1/4 tsp. black pepper

  Saute onions in the oil until tender, then add the remaining ingredients. Cook until tofu starts to brown or until hot. Serve with toast or other grain. I add a pinch or two of tumeric for color.  You can add other vegetables as well.

Biscuits
PETA’s Compassionate Cook Cookbook

2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons (1/2 stick) margarine
3/4 cup soymilk

Preheat the oven to 450 degrees. Put all the dry ingredients into a bowl. Using a pastry cutter or a fork, blend the margarine into the dry ingredients until the mixture breaks down into fine particles. Add the soymilk and stir until the particles cling together. Turn out onto a floured breadboard or a countertop and knead for 1 - 2 minutes or until the dough is smooth. Add more flour as needed if the dough is sticky.  With a rolling pin, roll the dough out to about a 1/2-inch thickness. Cut into rounds (a drinking glass works well), place on an ungreased cookie sheet, and bake for 12 to 15 minutes. Serve hot. Makes 12 biscuits.

Paul's Wholemeal Bread
Paul Appleby

1.5 kg wholemeal flour (preferably stoneground organic)
2 sachets fast-action dried yeast
3 tsp salt
2-3 tsp caraway seeds (optional)
3-6 oz vegan margarine
6-9 fl oz vegetable oil
30 fl oz warm water (2 parts cold to 1 part boiling)

Grease and line 3 loaf tins with flour. Mix dry ingredients thoroughly and divide into 3. Blend each portion with 1/3 margarine, followed by 1/3 vegetable oil and 1/3 water. Put dough in loaf tins and leave to prove in a warm place for 45 minutes or so. Bake for 30 minutes.

Chocolate Milkshake

  1 frozen banana
3 T powdered cocoa
1 c soymilk
2 T maple syrup (optional)  

Put in blender.

Cardamom Breakfast Rice

  1/2 cup white basmati rice
1 tsp cardamom
1 tsp corriander
a little oil
1 cup water  (or coconut milk)
1 T maple syrup
1/2 tsp vanilla
handful of slivered almonds(to taste)
handful of raisins or currants(to taste)

  Put just enough oil in a small saucepan to prevent sticking, then fry the rice with the cardamom and coriander for a couple minutes, until it smells nutty. Add the water, maple syrup, and vanilla, cover, bring to a boil, and then set to simmering. While it simmers, pan-toast the almonds. They are done when they have little golden-brown spots here and there. When the water has boiled off-about 20 minutes later-remove the pot from the heat, throw in the raisins and nuts, cover, and let stand for a few minutes. This is really nice on cold winter mornings. (Using coconut milk is delicious; rich and creamy).