Tag Archives: vegetarian

Pancakes with Blueberry Sauce

Blueberry Sauce

2 cups frozen wild blueberries

1/2 cup orange juice

1 tbsp maple syrup

1 tbsp cornstarch

1/8 cup hot water

Mix blueberries, juice and maple syrup and heat over high heat until blueberries begin to pop.  Dissolve cornstarch in hot water and mix until smooth.  Add to hot blueberry mixture stirring until the mixture is incorporated.  Heat until mixture reaches a consistency of syrup.  Remove from stove.  Serve warm over pancakes.

Pancakes

1 1/4 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1 cup vanilla Greek Yoghurt

1 tbsp maple  syrup

Pancakes-with-Blueberry-Sauce
Pancakes with Blueberry Sauce

1 egg beaten

1/8 cup canola oil

3/4 cup almond milk

Mix dry ingredients together.  Add to wet and stir just until mixed  Cook and serve with blueberry sauce.

 

Veggie Shepherd’s Pie

1 lb of sliced mushroomsVeggieShepherdsPie

2 stalks of cut celery

1 red onion sliced

1 cup corn kernels

2 cups mini carrots

4 cups vegetable stock

1 package of veggie meat substitute

1 tsp dried rosemary

6 sliced, boiled and mashed potatoes

1 cup shredded old cheddar cheese

salt and pepper to taste

Saute mushrooms, celery, rosemary and onion in a frying pan until cooked.

In a stock pot cook carrots in vegetable stock.  Add meat substitute and corn to the pot near the end of cooking.  Remove from heat.  Stir in mushroom mixture.  Add salt and pepper to taste.  Pour mixture into a oven proof glass pan.  Top with mashed potatoes and shredded cheddar cheese,  Bake in a 425 degree Fahrenheit oven for 30 minutes.

 

Rosemary Sunflower Tea Biscuits

1 1/2 cups flour

rosemarysunflowerteabiscuits
Rosemary Sunflower Tea Biscuits

3/4 cup whole wheat flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

1 tsp lemon pepper

1/2 cup chopped rosemary

1/4 cup sunflower seeds

Mix dry ingredients in a bowl.

6 tbsp sunflower oil

1 cup almond milk

1/2 cup vanilla Greek yoghurt

1 cup grated cheddar cheese

Mix wet ingredients.  Combine wet and dry ingredients just until mixed.  Drop by teaspoonfuls onto a cookie sheet.  Bake at 375 degree Fahrenheit for 20 minutes.

Veggie Casserole

 

2 cups noodles

1/2 yellow pepper – chopped

1/2 red pepper  – chopped

1 cups mushrooms

1 lb veggie ground round (Italian style)

2 onions – chopped

1 large tin diced tomatoes

1 cup

veggie-casserole

veggie stock

grated cheddar cheese

bread crumbs.

Add cooked noodles to peppers, mushrooms, ground round, onions, tomatoes and veggie stock.  Add salt and pepper to taste.  Top with grated cheddar cheese and bread crumbs.  Cook at 350 degrees Fahrenheit until cheese bubbles and peppers are cooked through.