2 VEGAN PANCAKES
1½ cups white whole-wheat flour (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
1½ cups unsweetened almond milk or other unsweetened nondairy milk
¼ cup unsweetened applesauce
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 teaspoon vanilla extract
1 Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
2 Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
3 Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
1/4 cup blackberries
1 Tbsp. peanut butter
Mix peanut butter with 1 tsp. warm water (or more, as needed, to thin out the peanut butter). Drizzle over pancakes.
1 medium orange
4 cups serving Green Salad w/Edamame & Beets
2 cups mixed salad greens
1 cup shelled edamame, thawed
½ medium raw beet, peeled and shredded (about ½ cup)
1 tablespoon plus 1½ teaspoons red-wine vinegar
1 tablespoon chopped fresh cilantro
2 teaspoons extra-virgin olive oil
Freshly ground pepper to taste
1 Arrange greens, edamame and beet on a large plate. Whisk vinegar, cilantro, oil, salt and pepper in a small bowl. Drizzle over the salad and enjoy.
To make ahead: Refrigerate salad and dressing separately for up to 2 days; whisk dressing before drizzling over the salad.
3 cups air-popped popcorn
• 1 serving Rainbow Veggie Spring Roll Bowl
4 ounces bean thread noodles (see Tip) or thin rice noodles
1 tablespoon toasted (dark) sesame oil
24 asparagus spears, trimmed
2 cups shredded green or napa cabbage
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh mint
2 teaspoons rice vinegar
1 cup thinly sliced carrot
1 cup thinly sliced beets
1 cup thinly sliced red bell pepper
1 cup thinly sliced yellow bell pepper
½ cup smooth natural peanut butter
¼ cup reduced-sodium tamari or soy sauce
¼ cup water
1 tablespoon rice vinegar
1 tablespoon maple syrup
1 teaspoon minced garlic
¼ teaspoon crushed red pepper (optional)
1 To prepare noodle bowl: Prepare noodles according to package directions. Rinse well with cold water. Toss with sesame oil.
2 Bring 1 inch of water to a boil in a large pot. Place a medium bowl of ice water next to the stove. Cook asparagus in the boiling water for 30 seconds, then transfer to the ice water. Drain well, pat dry and cut into 2-inch pieces.
3 Combine cabbage, basil, mint and rice vinegar in a medium bowl.
4 Divide the noodles among 4 bowls. Top each bowl with ½ cup of the cabbage mixture, some asparagus, carrot, beet and red and yellow bell pepper.
5 To prepare sauce: Whisk peanut butter, tamari (or soy sauce), water, rice vinegar, honey, garlic and crushed red pepper (if using) in a small bowl until smooth. Drizzle ¼ cup sauce over each bowl.