Central PA Live Cooking Demonstration
Banana Pancakes
Banana Pancakes
Brandon's Favorite Recipe:
Dry Ingredients
1 cup of all purpose flour
1 tsp sugar
1 tsp baking poweder
1/4 tsp cinnamon
Mix all dry ingredients.
Wet Ingredients
1 cup of vanilla almond milk
1 chopped banana
Mix wet ingredients with dry ingredients using a rubber spatula. It should be lumpy, so don't over mix.
medium-high heat (350*) preheat nonstick pan before putting pancake mix in the pan
Use a 1/4 measuring cup to portion servings
Cook for 2-3 minutes per side, depending on how hot your pan is. Do not flip unless your spatula slides under the pancake without sticking.
makes 6-7 pancakes.
I generally put peanut butter between two pancakes and then top with REAL Maple Syrup!
Then pancakes stay really moist inside because of the banana!
Feel free to add Wegman's Brand Chocolate Chips (vegan), raisins, dried cranberries or anything else that works with bananas!
Basic Recipe:
Dry Ingredients:
1 cup all purpose flour
2 tsp baking powder
Wet Ingredients:
1 cup of water/milk/OJ/ flavored nondairy milk, whatever you have available!
1 chopped banana - if you don't have any bananas, use 1 tsp of oil, butter or vegan butter.
Follow Instructions Above.
Linsagna Recipe
Preheat over to 425*
Tofu Ricotta Recipe:
3 lbs of FIRM TOFU
Slice tofu into 1/4 inch pieces and press water out with paper towels or kitchen towel
In mixing bowl, squeeze tofu with your hands to break apart. This is where you can see the beginning of the "ricotta" like consistency taking form.
Add the following ingredients into mixing bowl.
1 large onion, finely chopped
1 cup of Nutritional Yeast (found at Wegmans - Bulk Section)
1/4 cup of dried basil (or chop fresh basil)
1/4 cup of oregano
1/4 cup of parsley
1 TBSP of Granulated Garlic or Garlic Powder
Salt & Pepper to taste. I use approximately 1/4 tsp of pepper and close to a tsp of salt. Start with 1/4 tsp of each and taste. Add more salt if you desire. Red Pepper flakes would also taste great if you enjoy a little spice!
Mix all ingredients with a rubber spatula.
Press down the tofu as you mix the spices in.
Layering Linsagna
1. In a deep pan, put a layer of sauce. In this recipe I've been using Wegman's Tomato Basil Sauce. It tastes great, it's vegan and only $0.99.
2. Layer the uncooked linguine to cover the sauce. Make sure you don't put too much down. No more than 2 linguine deep.
3. Grab a handful of the tofu mixture at a time and flatten in your palms and then put the tofu ricotta on top of the linguine. 1/4 - 1/3 inch thick. Press down to even out.
4. Cover with a layer of raw baby spinach
5. Put a thick layer of sauce on top of spinach
6. Layer linguine
7. Layer spinach
8. Layer sauce
9. Layer Linguine
10. Thick layer of sauce
11. Top with Nutritional Yeast
12. Cover with foil
13. Bake for 60-80 minutes depending on your oven and the type of pan you use.
To check if the Linsagna is cooked, cut in the opposite direction that the linguine is pointing, if it's easy to cut, it's cooked, if not, cook for an additional 10-15 minutes. It's difficult for me to say what the exact cooking time is for your oven because I'm using a very large gas pizza oven that has different temperatures in each corner. If you feel more comfortable cooking this as you would a traditional lasagna (with raw lasagna strips), try it the way you're used to.
The longer it sits before you serve, the better the layers hold
together and the better it tastes!
Vegan Stuffed Peppers
