applesauce cinnamon pancakes

These super easy pancakes are a quick breakfast. They are delicious all by themselves, or can be served with syrup, applesauce, or other toppings.

1 1/2 c flour
1 1/2 tsp baking powder
1 tsp cinnamon
2 T sugar
1 c applesauce
1/2 c oil
3/4 c water

mix dry ingredients in a medium bowl. Add applesauce, oil and water, stir until smooth. If batter is too thick, add a little more water. Cook on griddle until lightly browned both sides. Makes about 15 3" pancakes.

Hearty weeknight noodles

2-4T olive oil
1 lb sliced mushrooms
1 medium onion, sliced into wedges
1T peanut butter
8oz rice noodles, cooked
1c water
salt and pepper

put oil in large non-stick frying pan or dutch oven. Add mushrooms and onions, salt and pepper liberally. Saute over high heat until onions begin to turn golden. Add more oil as needed. (Mushrooms should have lots of color and become a bit sticky.) Add water and remove from heat. Let rest 5 minutes. Stir in peanut butter and cook over high heat until boiling and liquid reduces to a sauce. Stir in noodles, serve warm.

Vegan No-Bake Cookies

1/2 c peanut butter (creamy)
4 T cocoa
2 c sugar
1/2 c water
3 c quick oats

combine sugar, water, cocoa, and peanut butter in a medium saucepan. Cook over medium high heat, stirring occasionally until it comes to a full boil. Boil for 3 minutes. Remove from heat and stir in oats. Drop by teaspoons onto wax paper and allow to cool. Makes 2-3 dozen cookies. Store in airtight container.

Simple white bean casserole

This casserole is fast and delicious. Serve with a salad for a complete and easy weeknight dinner.
2 15oz cans white kidney beans, drained
1 15oz can diced tomatoes, undrained
1 6oz fried onions
1tsp thyme
1tsp sage
pepper to taste

heat tomatoes, beans, thyme, sage and pepper in saucepan on medium heat, stirring frequently until boiling. Mix in 2/3 of onions and spread in 2qt casserole dish. Top with remaining onions. Bake covered at 350degress for 15 minutes.

Red Curry

1/2 bunch green onions, cut into 1 in pieces
2 14oz cans coconut milk
3-4 large carrots, peeled and sliced into rounds
1 baked potato, cubed
14oz firm tofu, cubed
2-3 tsp red curry paste
2-3 Tbs oil
1 small yellow onion, cut into wedges
1/2 c water
1/2 bunch cilantro

Heat oil over high heat in large skillet or dutch oven. Add carrots and yellow onions, saute 1-2 min. Add coconut milk, water and curry paste. Bring to boil and add tofu. Simmer, covered 5 minutes. Add potato and green onion. Continue to cook until carrot and potato are soft. Stir in cilantro and serve. Excellent with saffron rice, recipe below.

Safron rice

1 c white rice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp saffron threads

Mix all ingredients in large saucepan with 2c water. Bring to a boil. Reduce head to low and cook, covered, for 22 minutes. Fluff with fork and serve.

Cranberry Apple Compote

This simple compote is best served warm, as a desert. If you don't like anise, substitute a small amount of cinnamon instead.


4c sliced, pared, and cored apples
1/2c fresh cranberries
1/4c raisins
1/4c coarsely chopped walnuts
2T brown sugar
5T apple juice or water
2 star anise
dash nutmeg

mix all ingredients in a 2qt saucepan. Heat until boiling. Cook covered on low heat 20-25 minutes, stirring occasionally. Let cool to serving temperature.