Mmmm… fluffy pancakes with peanut butter, bananas, and syrup.
Ingredients
1 cup unbleached white flour
1 cup wheat pastry flour
2 tablespoons raw sugar
2 tablespoons baking powder
1/4 teaspoon salt
2 cups soy milk (or almond/rice milk)
2 tablespoons vegetable oil
1/2 teaspoon vanilla extract
1 teaspoon fresh lemon juice
Process
Mix dry ingredients. Add wet ingredients and mix with a fork (don’t use electric beaters). Cook as usual.
Note that it is baking powder, not baking soda.
Working out of the house, it’s an ongoing challenge for me to figure out how to keep my food intake balanced across the day, so that I don’t get home from work at 6:00 and shove everything that isn’t breathing down my gullet.
I rarely lunch out of the office. Sometimes I’ll bring a lunch (today it is a bed of romaine and arugula topped with red peppers, sundried tomatoes, and tunaught croquettes), but it’s not unusual for me to miss lunch entirely. So, then it’s snacks if I don’t want to be ravenous by quitting time.
Here is a sampling of what my “snack drawer” looks like right now:
As you can see, there is quite a bit of coffee (and espresso pods are just off to the left), some miso soup, pistachios, rice cakes, grits, chocolate, and tea. It’s not the most inspired collection of snacks.
Help me out, readers! What’s in your work snack drawer and why?
Vegan baking is far from impossible. Eggs tend to be the thing that creates most confusion, and there are many egg substitutes that can be employed, depending upon the purpose that eggs serve in the recipe.
There are some commercial egg substitutes, as well, but here are 10 that you probably have in your fridge or cabinets right now.
For leavening:
For binding:
Happy baking!
