Tender Tomato Tart

From : Deborah Madison - Vegetarian Cooking for Everyone

Perfect end of summer weekend lunch.
Ingredients :
- 2 tablespoons olive oil
- 2 celery ribs
- 1 carrot finely diced
- 6 tomatoes coarsely chopped
- 1 onion finely diced
- 1 garlic clove, minced
- 2 tablespoons of fresh parsley chopped
- 5 fresh basil leaves to one bunch
- 1/2 teaspoon of dried oregano (my peronnel addition)
- 3 free run organic eggs, beaten
- tart pastry recipe

Warm the oil in a heavy pot add vegetables and herbs, and stew, covered over low heat for a hour. Stir occasionally, make sure nothing is sticking, add a few tablespoons of water if it seems dry. Puree in a food processor, whisk the eggs, 1/4 teaspoon of salt, pepper to taste and pour into the pre-baked (or not) 9 inch pie shell. I prefer using 5 small pie plates. Bake in a convection oven at 350 degree until it appear set for about 35-55 minutes. Place the tarts onto a cookie sheet into the freezer. The next morning put the tarts into medium size freezer ziplock bags. Dethaw uncovered on a cooling rack at room temperature. Warm up in the oven at 350 degree uncover for 20-25 minutes.

Apple or Pear Oatmeal Pancakes

My personnel favorite !

Made differently from : Deborah Madison - Vegetarian Cooking for Everyone
Ingredients :
- 1 1/2 cups of organic rolled oats
-  2 cups of low fat buttermilk
- one organic apple grated or one pear
- 2 organic free run eggs
- 2 tablespoons of organic brown sugar or maple syrup
- 1/4 cup of organic canola oil
- 1/2 teaspoon of fine grain sea salt
- 1/2 cup of organic six grain flour
- 1/2 teaspoon organic ground cinnamon if using a apple
   or 1/2 teaspoon organic ground cardamom if using a pear
-  1/2 teaspoon aluminum-free baking soda

In a 4 cups measuring cup, measure buttermilk, add rolled oats and let it sit four 2 hours or over night in the refrigerator. Later or the next morning, peal and grated the apple or the pear, you can leave the skin on if you prefer and stir into the soaked rolled oats, add the sugar and stir to dissolve. In a large mixing bowl, beat eggs, vanilla and oil, add the oats mixture and stir. In a separate small bowl, whisk the flour, baking soda, salt, and cinnamon or cardamom. Add into wet ingredients, stir to combine. Drop a 1/4 cup of the better onto a lightly oil skillet or griddle over medium heat (med-high heat if using electric griddle) cook until bubbles appears, flip and cook for 30 seconds to a minute. Because of the moisture of the batter, the cakes need more time to cook. Serve with maple syrup.

Cottage Cheese and Nutmeg Pancakes

Made differently from : Deborah Madison - Vegetarian Cooking for Everyone
Makes 12 4-inch pancakes
Ingredients :
- 2 organic free run eggs separate
- 1 cup of low fat buttermilk
-  1 cup of light cottage cheese
-  4 tablespoons of organic canola oil
-  1 teaspoon of organic vanilla
-  1/2 teaspoon organic ground nutmeg
-  1 tablespoon of organic granulated sugar
-  1/2 teaspoon of aluminum-free baking soda
-  1 cup of organic whole wheat pastry flour

Whisk egg yolks and buttermilk in a bowl. Stir cottage cheese, oil and vanilla. Add dry ingredients and stir just enough to combine. Beat egg whites until they form soft peaks, then fold into the batter. Drop a 1/4 cup of batter onto a lightly oil skillet or griddle over medium heat (med-high heat on electric griddle) cook until bubbles appears, flip and cook for 30 seconds to a minute. Give a stir before each serving to make sure the batter stays well combine. Serve with a fresh peach, raspberries, blackberries or blueberries and maple syrup.

Wheat Spiced

Made differently from : Bobs Red Mill Baking Book
Makes 14 4-inch pancakes

Ingredients :
- 1 1/2 cups of organic all-purpose flour
- 1 cup of organic whole wheat pastry flour
- 1 1/4 teaspoons of aluminum-free baking powder
- 1 1/2 teaspoons of aluminum-free baking soda
- 1/2 teaspoon fine grain sea salt
- 1/2 teaspoon of organic grated nutmeg
- 1 teaspoon of organic ground ginger
- 1/2 teaspoon of organic ground cinnamon
   or organic ground cardamom
- 3 free run organic eggs
- 1/3 organic granulated sugars
- 1 1/2 cups of low fat buttermilk
- 1 cup of water
- 5 tablespoons of organic canola oil

Whisk together the flours, baking powder, baking soda, salt and spices in a large bowl. In a separate bowl beat eggs and sugar for about 4 minutes, then add the buttermilk, water and oil. Add the mixture to the dry ingredients and fold together to moisten. The batter may thicken as it sits, it is better to cook them right away because adding more water will alter the taste. Drop a 1/4 cup a better onto a lightly oil skillet or griddle aver medium heat (med-high heat on a electric griddle) until bubbles appears, flip and cook for 30 seconds to a minute.

Banana-Pecan Pancakes

Made differently from : Deborah Madison - Vegetarian Cooking for Everyone
Ingredients :
- 3/4 cup of organic all-purpose flour
- 3/4 cup of organic six grain flour
- 2 tablespoons of organic sugar
- a tad of fine grain sea salt
- 1 teaspoon aluminum-free baking soda
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon of organic ground nutmeg
- 2 mash bananas
- 2 organic free run eggs
- 3 tablespoons of organic canola oil
- 1 1/2 cups of low fat buttermilk
- 1 teaspoon of organic vanilla (optional)
- 1/2 chopped roasted pecans

Mix all dry ingredients in one mixing bowl. In a second bowl beat eggs, oil, buttermilk and vanilla. Pour wet ingredients into dry and stir enough to combine. Spoon 1/4 cup of batter onto lightly oil skillet or griddle and cook on medium heat (med-high heat on electric griddle) until bubbles appears, flip and cook for 30 seconds to a minute. Serve with maple syrup.

Multigrain Pancakes

From : Heidi Swanson - Super Natural Everyday
Ingredients :
- 1 cup of org. whole wheat pastry flour (six grains works also)
- 1/2 cup of org. oat flour
- 1/2 cup of org. rye flour,
- 1 tablespoon + 1 1/2 teaspoon of org. sugar
- 1 tablespoon of aluminium-free baking powder
- 1/2 teaspoon sea salt
- 2 cup of low fat buttermilk
- 3 large org, free run eggs
- 1/3 cup org. canola oil

Combine the flours, sugar, baking powder and salt in a large mixing bowl. In a second bowl, whisk together the buttermilk, eggs, oil and whisk again into the dry ingredients until well combine. Spoon 1/4 of batter onto lightly oil skillet or griddle and cook over medium heat (med-high heat if using electric griddle) until bubbles appears, flip and cook for 30 seconds to a minute. Serve with fresh summer berries and maple syrup.

Molasses Flapjacks

From : Deborah Madison - Vegetarian Cooking for Everyone
Ingredients :
- 3/4 cup of org. buckwheat flour
- 3/4 cup of org. all-purpose flour
- 1 teaspoon aluminium free baking powder
- 1/2 teaspoon aluminum free baking soda
- 1/2 teaspoon of fine grain sea salt
- 1/4 cup org. black strap molasses
- 2 org. free run eggs
- 3 tablespoons of org. canola oil
- 1 3/4 cup of low fat buttermilk

Whisk dry ingredients together in a large bowl. In a second bowl, combine molasses, eggs, oil and buttermilk. Pour wet ingredients into the dry and stir to combine. Drop 1/4 cup of batter onto a lightly oil nonstick skillet or griddle. Cook over medium heat (med-high using electric griddle) until bubbles appear, flip and cook for 30 seconds to a minute. Serve with fresh summer berries, peaches or bananas and maple syrup.