Ingredients (use vegan versions):
- 1 cup amaranth*
- 1 small clove garlic, peeled and finely chopped
- 1 med onion, peeled and finely chopped
- 3 cups water or vegetable stock
- sea salt and pepper to taste
- Texas Pete type sauce (optional)
- 1 Tablespoon or less non-hydrogenated vegan margarine (optional)
Directions:
1. Combine the amaranth, garlic, onion, and stock in a 2
quart saucepan. Boil, reduce heat and simmer, covered
until most of the liquid has been absorbed, about 20
to 25 minutes.
2. Stir well. If the mixture is too thin or the amaranth
not quite tender (it should be crunchy, but not gritty
hard), boil gently while stirring constantly until
thickened,
about 30 seconds. Add salt and pepper to taste.
3. Stir in a few drops of hot sauce and margarine, if
desired.
*Amaranth: a grain high in protein, calcium, phosphorus and fiber.
Serves: 2-3
Preparation time: 30 min.
Ingredients (use vegan versions):
- 1/3 cup oats
- 1/2 cup or more vanilla rice or vegan soymilk
- sliced almonds
- 1/4 cup raisins
- 10 or so grapes, cut in half
- 1 granny smith apple, grated
Directions:
Combine oats, soy milk, almonds and raisins in a covered container and refrigerate
overnight. In the morning, grate the apple, slice the grapes and add to other mixture.
Stir around to mix well and eat.
Serves: 1
Preparation time: five minutes, plus overnight wait
Ingredients (use vegan versions):
- 1 1/2 cups whole wheat pastry flour
- 1 teaspoon salt
- 3 tablespoon raw vegan sugar or vegan maple syrup or Sucanat or…
- 1 3/4 teaspoon baking powder
- 1 big or 2 small bananas, or a package of silken tofu
- 3 teaspoon melted non-hydrogenated vegan margarine or oil
- 1-1 1/2 cups milk-type stuff
- apples, chocolate chips, or whatever strikes your fancy
Directions:
Beat the bananas into submission, or blend up the silken
tofu in (surprise!) a blender. Throw all the rest of the
ingredients in and mix it all up, throwing the fancy in
last. Fry ‘em up in oil (not the same stuff you’re putting
in the batter) if you’re a good Hardliner or melted
margarine (still not the same) if you’re one of those damn
decadent deviants. Turn them over when the bubbles in them
pop, they look dry on the edges, and they are nice and
golden brown and crispy on the other side. Voila! Best eaten
straight out of the pan with your fingers while reading No
Compromise or talking to your friends or even both at the
same time (oy vey!) Have fun!
Serves: enough for two or three people or to make yourself really
sick.
Preparation time: Depends. Quite long if you linger over whatever
else you’re doing. About
15-20 minutes if you linger over the pancakes.
Ingredients (use vegan versions):
- 1 3/4 cup water
- 1 cup quick oats
- 1 apple, peeled and shredded or finely diced
- Handful of raisins
- 1 to 1 1/2 teaspoon cinnamon
- Pinch of allspice and/or cloves
- 1 teaspoon vanilla
- Wheat germ (optional, to taste)
Directions:
Stir together water and oats in saucepan. Bring to a boil. Reduce heat to low, and add
apple, raisins and spices. Stir frequently for 3-4 minutes. Stir in vanilla, and remove
from heat. Serve, sprinkling with wheat germ if you wish.
Serves: 2
Preparation time: 5 min.
Ingredients (use vegan versions):
- 1/2 cup rolled or steel cut oats (please no instant or quick, the longer cooking taste SO
- much better)
- 1 cup water
- 2 dried apricots cut into smallish pieces
- 2 Tbsps Wheat Germ
- Non Dairy Creamer (unflavored Mocha Mix or Coffee Mate-Lite) I know it is stabilized with
- chemicals, but it tastes so creamy
- vegan brown sugar
Directions:
Place oatmeal, water and apricots in a microwave safe bowl and cook at medium power,
uncovered, for 5-6 minutes. Let stand for a minute. Stir well and top with Wheat Germ,
brown vegan sugar and creamer. This is so yummy on a cold morning before school or work or the
gym.
Because wattages differ on each microwave, be sure to peek at the progress of your oatmeal
the first time, to avoid a messy spill over. It took a couple times to get mine right and
now it is absolutely perfect.
Hope you enjoy!
Serves: 1
Preparation time: 5 minutes