Ahh Sundays..lazy lazy Sundays.  On this particular Sunday the only people home were my brother and myself. Naturally we both slept in and then inquired about our hunger once we arose.  I love hearty meals in the morning (or in this case early afternoon) and Sundays usually call for Brunch.  I decided I wanted to have a little fun in the kitchen so I made mint-chocolate chip pancakes and tofu scramble with peppers and onions.  Adding cheese to it made it yellow so it looked just like scrambled eggs. You don’t even miss the taste of real eggs. For the pancakes, syrup isn’t even required as the chocolate chips give it enough sweetness…

Mint-Chocolate Chip Pancakes
- 2 cup pancake mix
- 1/2 cup mint chocolate chips
- water

We had a large bag of Krusteez Pancake mix so I just used that. In a bowl add pancake mix and water and stir until you get a nice thick batter. If it’s too thick keep adding water, if it’s too thin then add more mix. Some people like to add chocolate chips while one side of the pancake is cooking, but I like to throw it in the batter. The decision though is up to you. Add chocolate chips to batter.

Heat a pan on medium-high heat. Spray with non-stick cooking spray. When the pan is nice and hot, ladle batter onto pan. Heat until batter has set and turned a nice golden butter color. Flip over to cook other side. Remove from heat and plate. Repeat process until all batter is used up.

Tofu Scramble
- 1 large block extra firm tofu
- 1/4 cup red peppers diced
- 1/4 cup green peppers diced
- 1/4 cup yellow peppers diced
- 1/4 cup onions diced
- 1/2-1 cup shredded cheddar cheese – optional (soy cheese)
- salt and pepper to taste
- avocado slices (optional)

Heat a pan on medium-high heat and spray with non-stick cooking spray. Remove block of tofu from water. There’s no need to dry the tofu because you’ll want it to be soft enough to break down. The water will evaporate as it cooks. Using a spatula, break tofu block up into chunks. Once you have a bunch of chunks, using the flat side of the spatula, press down on chunks to slightly flatten and break up to achieve a crumbly “scrambled” texture. Add peppers, onions, salt and pepper. Cook for 3-4 minutes until veggies are tender. Turn heat down to low. Add cheese straight onto tofu in the pan. With your spatula fold into tofu & veggies with the cheese. The cheese will melt within the hot tofu and give it a yellow color. One all cheese is melted remove from heat and plate. Add avocado slices on top.

- 1 round store bought pizza dough (I got mine from Trader Joe’s)
- 1 small can tomato paste (6 oz.)
- 1 cup water
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1/4 cup torn basil leaves
- 1 cup store bought pre-sliced pepperoni (you can have more or less depending on how much pepperoni you like
- 1/4 cup sliced bell peppers
- 1/4 cup sliced onions
- 2 cups shredded cheddar and mozzarella cheese
- salt and pepper to taste

Preheat oven to 350 degrees. You can buy pizza dough at any grocery store, although I like Trader Joe’s the best. I always see on Food Network them saying how they just ask for dough at their local pizza place. Now I’ve never done this nor have I seen anyone do this and frankly I find it kind of awkward. So if you share the same sentiments just stick to going to the grocery store. Roll out the pizza dough into a circle on a floured surface so it doesn’t stick. Make sure it’s even all around. Spray a pan with non-stick spray and place pizza dough on it. I like to bake the dough for a few minutes before I put toppings on it in order to ensure that the crust isn’t too soft especially in the middle where sometimes it tends to get soft. Place in oven for 4-5 minutes just to get the dough cooking.

While dough is in the oven, heat a small pot on medium heat. Add olive oil and garlic. Saute garlic for 1-2 minutes. Then add tomato paste and water and stir until it’s not super thick. Keep adding water to make it thinner if you wish. Add basil, salt and pepper and stir altogether and remove from heat.

Remove dough from oven. Ladle sauce all over pizza leaving enough room on the edges so that you can hold it to eat once it’s done. Top generously with cheese. Add peppers, onions and pepperonis. Bake in oven for 12-15 minutes or until crust is crisp and all cheese has melted. Remove from oven, slice and serve

Fried food. Who doesn’t love fried food? One fried food I had always wanted to try but never did because no one would suck up and share with me was fried pickles. It’s a Southern classic and I’ve always been intrigued. I mean I know you can fry just about anything, after all fairs deep fry Twinkies, Oreos and the like (neither of which I’ve tried yet for fear of artery blockage) but I decided if I wanted to try something so badly I was going to have to make it myself. I went on a frying spree throwing in onions and zucchini rounds as well.  Lucky for me, fried pickles are pretty tasty no need to fear ordering them anymore!

- 1/2 package tempura batter (can be found in grocery store)
- cold water as needed according to tempura instructions
- 2 cups panko bread crumbs
- 1 1/2 cup vegetable oil for frying
- 1 cup sliced onion rings
- 1 cup sliced zucchini rounds
- 1 cup sliced pickles (don’t do thin slices)
- salt and pepper to taste

In a bowl follow tempura batter instructions (usually will just entail mixing the tempura with water). Place oil in a frying pan. Put the pan on medium heat and allow oil to start getting hot. Depending on what kind of stove you have this can take a coupe to several minutes. Set up another bowl with panko bread crumbs. To check to see if the oil is ready take a tiny dollop of the batter and slowly drop into frying pan. If it floats to the top and the oil is bubbling then it’s ready.

Take a slice of each veggie, dip in tempura batter, roll around in panko bread crumbs and SLOWLY drop into frying pan. Let it fry for about a minute or so or until the outside is a nice golden brown. Remove from pan, shake off any excess oil and place onto a paper towel lined dish (this will allow it to absorb any remaining oil). Hit it with some salt and pepper. How quickly each piece will cook will be dependent on how thick each slice is. Remember the thicker it is the longer it will take. Also, don’t forget the more you put into the pan, the temperature of the oil will go down and it will take longer to cook so try and make sure you don’t overload your pan. Repeat the steps above as necessary for each veggie and then eat on up!

Happy belated Independence Day everyone! With every 4th of July it brings BBQ, Burgers and Beer (at least that’s what I think). This 4th of July was spent with my family and then an unexpected group of family friends. I had intended on making a feast since the original number in our party was supposed to be small, but with the welcome additions I reworked the menu so as not to get stuck in the kitchen all afternoon.  So I went with: Sweet Potato Fries w/Lemon Cilantro Dipping Sauce, Veggie Burgers with balsamic onions & mushroom w/a balsamic mayo, Watercress & Watermelon Salad, Green Chile Macaroni & Cheese, Blueberry & Raspberry Slushie, and Strawberry Lemonade Pie – my Vegan friends I will put substitutions for each recipe in pink so you can make the same at home

Sweet Potato Fries w/Lime Cilantro Dipping Sauce

- 1 bag frozen sweet potato fries thawed
- 1 1/2 tbsp Cajun seasoning

Dipping Sauce
- 1/2 cup light mayonnaise (vegannaise)
- 1/4 cup sour cream (vegan sour cream – try tofutti better than sour cream if you can’t find it in your store recipe to make your own below)
-  1 tsp lime zest
- 1 1/2 tbsp cilantro chopped
- salt to taste

Vegan Sour Cream
- 1/2 block firm silken tofu
- 1 tsp lemon juice
- 1 tsp soy sauce

Preheat oven to 350 degrees. Lay out fries on a cookie sheet or pizza pan and bake for 10-12 minutes.  Once fries have been cooked sprinkle Cajun seasoning over them.  In a bowl combine mayonnaise, sour cream, lime zest, and cilantro. Add salt as necessary.  Serve with fries.

Vegans – In a blender combine all ingredients and blend until silky smooth. Follow directions above for creating dipping sauce as follows

Watercress & Watermelon Salad

- 1 bunch fresh watercress
- 1 cup watermelon chopped
- 1/4 cup feta cheese crumbled (soy cheese crumbles)
- 1/4 cup summer squash (optional)
- 1/4 cup zucchini (optional)

Citrus Vinaigrette
- 2 tbsp extra virgin olive oil
- 1/3 tbsp fresh lemon juice (or you can use bottled)
- 1/3 tbsp fresh orange juice
- 1/4 tsp lemon & orange zest
- salt and pepper to taste

Rinse watercress and pat dry. The nice thing about watercress is that you don’t need to remove the stems or anything you can eat as is. Throw into a salad bowl. Add chopped watermelon and feta.  If you decide to add zucchini and squash I grilled it.  Preheat a grill pan on medium-high heat. Slice zucchini and squash into thin rounds (try and keep them all the same width so that they cook evenly). Place on grill pan and light salt. Allow to grill for 4-5 minutes and flip over. Once they are done cooking add to salad.

In a separate bowl combine olive oil, lemon and orange juices, zest and whisk. Add salt and pepper to taste. Pour into salad bowl and toss salad to coat then serve.

Veggie Burgers w/Balsamic Mayo
- 6 Morningstar Original Veggie Burger Patties (or any veggie patties you like)
- 6 sets of Hamburger buns (I used cracked whole wheat)
- 6 slices Swiss cheese (soy cheese)
- 2 cup white onion sliced into rings
- 1 cup brown mushroom sliced
- 1/4 cup balsamic vinegar

Balsamic Mayo
- 1/2 cup mayonnaise (vegannaise or eggless canola mayo)
- 2 tbsp balsamic vinegar

Heat two pans on medium high heat (if possible for you).  In one pan lay out veggie patties and cook on one side for about 6-7 minutes.  In a separate pan add part of balsamic vinegar reserved for burger and onions.  Add onions and allow to cook for about 2 minutes or until soft and semi-translucent.  Add mushrooms and remainder of balsamic vinegar.  Cook for an additional 1-2 minutes then remove from heat.

Flip burgers to the other side and cook for about 5 minutes.  During the final minute or so add cheese and set on top of patty and allow it to melt.  Place a piece of foil over pan to allow fast melt and keep the patties from drying and allowing the cheese to melt quicker.  Toast buns in toaster oven for 1-2 minutes.

In a bowl combine mayo and balsamic vinegar.  Spread balsamic mayo on one side of top bun. Remove patties from heat and place in bottom buns.  Place balsamic onion & mushrooms on top of patties.  Top and serve.  Repeat steps for any additional burgers.

Green Chile Macaroni & Cheese

- 1/2 package elbow macaroni
- 2 1/2 cups pepper jack cheese shredded
- 2 cups cheddar cheese shredded (any combo of soy cheeses)
- 1 cup green chiles diced
- 1 1/2 cup panko bread crumbs (or plain bread crumbs)
- 1/4 cup milk (plain soymilk)
- 2 tbsp butter or unsalted margarine (unsalted margarine is suitable for vegans most times otherwise use a butter substitute)
- 2 tbsp unbleached white flour
- salt and pepper to taste

Bring a pot of water to boil.  Add macaroni and allow to cook for about 10-12 minutes or until al dente. Heat a separate pot on medium heat. Add butter and allow to melt.  Whisk in flour to create a roux.  Add milk and whisk.  Add shredded cheeses. Allow all cheese to melt.  Whisk frequently to remove any lumps. Add salt, pepper and chopped chilies.  Drain macaroni.  Add macaroni directly to pot to coat all the pasta.  Pour cheesy pasta into a baking dish. Pour bread crumbs over the top.  Bake for about 5-10 minutes in the oven.  Then broil on low setting until you get a nice crusty top.

Blueberry/Raspberry Slushie
- 1 cup frozen blueberries thawed
- 1 cup frozen raspberries thawed
- 2 tbsp sugar/sugar substitute (raw sugar)
- lemon-lime soda (i.e. Sprite, Sierra Mist) — (Diet Lemon-Lime soda)

In a blender blend raspberries and blueberries together.  Add sugar and continue blending until you get a smooth mixture.  Pour mixture into a freezer safe container (preferably something more wide than tall) — if necessary strain the mixture first to remove any seeds.  Freeze blueberry/raspberry mixture for at least an hour (i did it overnight).  When ready to make slushies, remove mixture from freezer and allow to slightly thaw.  Using an ice cream scooper, scoop slightly frozen berry mixture and put into glasses about halfway full.  Pour lemon-lime soda to top of glass. Serve with straws.

Strawberry Lemonade Pie

- 1 pre-made graham cracker crust (Vegans make your own crust below)
- 1 cup strawberries chopped pureed (frozen strawberries are ok just thaw first)
- 1/4 cup fresh lemon juice (bottled is also fine)
- 1/3 cup sugar/sugar substitute (raw sugar)
- 1 tsp lemon zest
- 1 egg (egg substitute — you can buy egg substitutes at your local grocery store)
- 2 tbsp flour
- 1/2 tsp baking powder
- fresh mint leaves for garnish (optional)

Vegan Crust:
- 8-10 whole graham crackers crushed to crumbs
- 1/4 cup sugar/raw sugar
- 1/3 cup melted unsalted/vegan margarine

Preheat oven to 350 degrees.  In a blender, combine pureed strawberries, lemon juice, sugar, zest and egg and pulse  for about one minute.  Add flour and baking powder. Blend until you get a smooth mixture.  Pour filling into ready-made crust.  Bake in oven for about 20-25 minutes or until the filling is set.  Once pie is finished remove from oven and allow to cool.  Once pie has cooled put in the fridge for at least an hour to an hour and half before serving.  When ready to serve add mint leaves for garnish, slice and eat!

Vegans – in a bowl combine graham cracker crumbs, sugar and margarine and stir. In a circular pan pour in graham cracker mixture. Press down on the bottom and sides of the pan to form crust. You may slightly pre-bake the crust if you’d like by placing in the oven for 8-10 minutes at 350 degrees. Then follow the instructions above.