Apple-Cinnamon Swirl Pancakes (Vegan) Recipe

March 24th, 2010 by alice Tags: Apple, Cinnamon, Pancakes, Swirl, Vegan

In a large bowl, mix flour, sugar, baking powder, salt, and cinnamon.
Add almond (or soy) milk and egg replacer mixture and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.)
Let the batter rest for 5 minutes while the skillet heats.
While the batter is resting, combine all of the “swirl” ingredients, using 2 tablespoons of the prepared batter.
Heat a non-stick griddle or skillet (sprayed lightly with non-stick spray) over medium heat until a drop of water sizzles.
Gently stir the walnuts into the batter.
Pour batter by scant 1/4 cupfuls onto hot griddle.
Immediately drizzle the cinnamon-apple batter over the top of each pancake in a swirl pattern.
Cook until tops are bubbly and bubbles burst; edges will look dry.
With a pancake turner, turn and cook until undersides are golden.
Place on a warm platter; keep warm.
Repeat until all batter is used, brushing griddle lightly with canola oil, if necessary, to prevent sticking.
Serve pancakes with syrup or other topping as desired.

Ham and Egg Enchiladas Recipe

March 24th, 2010 by alice Tags: Egg, Enchiladas, Ham

Preheat oven to 350.
Melt butter in large nonstick skillet over medium heat.Add bell pepper and onions, cook and stir 2 minutes.Add ham and olives; cook and stir for 1 minute.
Lightly beat eggs with wire whisk in medium bowl.Add eggs to skillet; cook until eggs are set but still soft.
Spoon 1/3 cup egg mixture evenly down center of each tortilla; top with 1 Tbl cheese.Roll tortillas up and place seam side down in 11×7 baking dish.
Combine enchilada sauce and salsa together and pour evenly over enchiladas.
Cover with foil and bake 20 minutes; uncover and sprinkle with remaining cheese.Bake an additional 10 minutes, uncovered.
Serve each enchilada with a slice of avocado and 1 T sour cream.