I'll Wait for the Molasses Drip Any Day

Wanted something a little different for breakfast this morning...decided on Granola Pancakes. Original recipe comes from Joanne Stepaniak's "The Vegan Sourcebook" (Lowell House, 1998). I added Grandy Oats Maple Granola (local!), a little raisins, and a bit more soymilk to compensate for the dry fillings. Oh and look what's over there...a lonely bottle of molasses I got out the other day for some suecakes! (http://www.facebook.com/?ref=tn_tinyman#!/pages/Suecakes/128471837259660). oh molasses. you are worth the wait...

1 cup whole-wheat pastry flour
2 tsp baking powder
1/8 tsp salt
1 Tbs flaxseed
1/4 cup water
3/4 cup nondairy milk (more as needed, I used soy)
1/2 tsp vanilla extract

molasses (maybe 1-2 Tbs)
granola
raisins

Grind flaxseeds either by pestle and mortar (if you're cool like me) or a dry blender. Mix with water until a gummy mixture is achieved, about 30 seconds. put off to side. Place flour, baking powder, and salt in a medium mixing bowl and whisk together. Add milk, molasses, and vanilla to the flaxseed slurp, and process til frothy, about 1-2 minutes. Pour into dry mixture and mix just until everything is evenly moistened. Heat skillet over medium heat. Melt around a teaspoon of coconut oil and pour batter according to size of pancakes desired. flip pancakes, etc, etc....if you're unsure about proper pancake making procedure, just ask my grnadfather...kidding. he's an excellent pancake maker. hit me up, if you have any questions.

I topped these filling cakes with complimentary applesauce. oh yeah.

Apparently Tahini is Out to Get Me!

I'm in the kitchen...making a little dinner: heating up some Tuscan Kale Soup with Barley I had made the night before accompanied by steamed Brussel Sprouts in Tahini Dressing. Minding my own business, listening to NPR, stirring the ever-separated tahini when it all of the sudden the quick-as-a-ninja tahini lunged out of the jar, flying at the speed of light into my eyeball...as well as my sleeve, shoulder, over my shoulder and onto the floor. Have you ever had tahini oil in your eye????

So to counteract, I passively tranformed the tahini into a dressing with a few minced garlic cloves, fresh parsley, salt/pepper, water (to thin), and lemon juice. Ate it up before it could seige war against any other bodily part.

I do have to say Tahini Dressing and Brussel Sprouts were a marvelous marriage. yum!