A little something to whet your appetite

Cornmeal Pancakes
Serves 6; Serving Size: 1-6" diameter pancake
Dry Ingredients:
½ cup all-purpose flour
½ cup cornmeal (white or yellow)
2 tsp. baking powder
½ tsp. Salt
1 Tbsp. sugar

Wet Ingredients:
1 cup soy milk, original flavor (you can use whole milk if you prefer)
1 large egg, separated, save eggwhite
2 T. olive oil (melted butter if you prefer)

Procedure:
In a large bowl, mix dry ingredients with a whisk. Set Aside.

In a smaller bowl, whisk together soy milk, egg yolk, and oil. Pour into dry ingredients until blended but slightly lumpy. Set aside.

Beat egg white in another bowl (or you can use a blender) until soft peaks form. Fold in with the rest of the ingredients. Let mixture sit for about 10 minutes. You can also prepare the batter the night before.

Heat a griddle pan over medium heat with a light coating of olive oil or butter. You don’t need much. Pour in ½ cup of batter. Let the batter set and cook until you see bubbles form. Flip pancakes and cook other side for about a minute. Transfer to a plate and serve with butter and maple syrup.

Variations:
Original recipe Pancakes: Just omit the cornmeal and replace with ½ cup of all-purpose flour to make 1 cup flour

Ricotta Pancakes: I like adding low-fat ricotta cheese in my batter. I use about ½ cup and fold it in after the egg white. Do not over fold so you still see chunks of ricotta cheese.

Banana Pancakes: Slice up some fresh bananas and arrange on pancake batter once on the griddle

Blueberry Pancakes: Fold in ½ cup fresh or frozen blueberries into the batter before folding in the egg white. Do not over mix so your batter doesn’t turn blue.

Chocolate pancakes: Add 2 Tablespoons unsweetened Dutch Cocoa Powder into the dry ingredients.

Chocolate Chip Pancakes: Fold in ½ cup semi-sweet chocolate chips into the batter before folding in the egg white.

Calories per serving: Does not include Butter and Maple Syrup upon serving

Cornmeal Pancakes: 115
Original Recipe Pancakes: 116
Ricotta Pancakes: 176
Banana Pancakes: 177
Blueberry Pancakes: 171
Chocolate Pancakes: 155
Chocolate Chip Pancakes: 233

Pantry Staples

January is almost over, and I am already thinking about pantry staples for the months ahead. This is my list of staples, but you can strip it down to what suits you.

What I have in my pantry right now:

Spices
I have an arsenal of spices but the most basic ones I use are:

Black Pepper
Paprika (just love this!)
Nutmeg
Dry mustard
Cinnamon
Fennel Seeds
Curry
Garlic powder
Ginger powder
Onion powder
Oregano
Rubbed Sage
Red pepper flakes
Salt

Dry and Canned Goods:
Whole wheat pasta
Couscous
Brown Rice
Whole grains (Quinoa, Barley, Bulgur wheat, Oats)
Canned Cannellini beans
Lentils
Chickpeas
Canned tomatoes
Canned pumpkin

Frozen Goods
Bagged frozen fruits
Green Peas
Pearl Onions
Spinach
Corn

Baking Needs (Don't laugh but I really have different types of flour in my pantry)
All Purpose Flour
Whole Wheat Pastry Flour
Teff flour
Almond flour
Corn flour
Semolina Flour
Sugar
Baking powder
Baking Soda
Vanilla extract
Baking Chocolate
Chocolate Chips
Medjool dates

Cooking Essentials
Soy sauce
Miso
Dried mushrooms (Shiitake, Porcini)
Stir fry sauces (Hoisin sauce, Oyster Sauce)
Marinating sauces (Pomengranate syrup)
Vegetable broth (canned or powdered)
Soy milk
Olive oil, Truffle Oil, sesame oil
Balsamic vinegar, rice vinegar
Peanut butter

Perishables(which I still have to get as it gets closer to the date)
Fresh seasonal vegetables
Tofu
Tempeh or seitan
Onions
Garlic
Lemons
Fresh Herbs

Looks like we're ready to rock and roll!

T-minus 10 days 'til meatless months

My husband and I decided that the best way to shed the pounds (and be healthy)is to go vegetarian. Not pesco-tarian (still including fish in their diet), but vegetarian. Sounds easier in writing, but we are up to the challenge.

Just a short background: Way back in 2000 (or thereabouts), I WAS vegetarian. My husband had a head start of about 3 years. I did it for approximately 3 years. It was hard, especially in a culture (I am Filipino) where meat is considered a vegetable. Nevertheless, I did it, for 3 years. I felt good.

Lamb was my downfall (hubby's was a burger). It happened one day, while shopping for my usual (vegetarian) fare. I stumbled across a nice red lamb chop.....That was it for me.

This time, it will be different. DISCIPLINE is key. This blog will help me (and in turn, my husband) stay on track. I vow to use my creativity in making living vegetarian a delicious and satisfying lifestyle.

Keep an eye out for some recipes that will be tried and tested in my kitchen.

Vegetarian in February...here we go!