Bananas without a brain?

I have never even considered making pancakes that are not from a boxed mix, expcially a vegan version. While the title was encouraging that this would be an easy recipe to make, it would also guarantee feelings of inadequacy should I mess this up. Luckily, they turned out well-super yummy and sweet. I used rice flour to make them gluten free, so I could share with my wheat-intolerant dog. I think he appreciated that! Now, if I could only figure out how to bake and cook with flour without wearing half of it. Next time, perhaps.

Brainless Banana Pancakes

1 cup flour
2 tsp baking powder
1 banana, mashed
1&1/4 cups soy or rice milk
2 tbsp raw sugar
sliced fresh fruit (garnish) I used slice banana and strawberries

In a large bowl sift the flour and baking powder together. In a small bowl, mash the banana with a fork and add 1/4 cup of the milk, mixing until there are no lumps. Add the banana mixture, sugar and remaining milk to the dry mix and stir together thouroughly. Pour desired size of batter into a hot, non stick pan and cover with a lid. Let sit on medium heat until the centre starts to bubble and become sturdy. Flip pancake over and cook other side until golden brown.  Garnish with fresh fruit and maple syrup.

Vegetable Biryani

I put great effort into providing  my omnivore friends with interesting and easy vegetarian recipes for them to try, so it is an absolute pleasure when the favour is returned.

My friend, Esther, loves this recipe and even swears it is great to eat cold the next day. I made this Wednesday night for dinner and added a little more heat to this recipe by adding a bit of garam masala powder.

I have never been a fan of raisins in cooked dishes so I planned not to include them in my version of the recipe. However, in my effort to be open and adventourous, I threw caution to the wind. Well, actually I just threw the raisins in the pot and I am glad I did. The slight sweetness adds just the right compliment to the spicy flavours in this dish.

Vegetable Biryani
3/4 cup dried lentils
2tbsp olive oil
1 onion, chopped
3 carrots, chopped
1 cloves garlic, minced
1 tbsp curry paste
1/4 tsp pepper
2 cups cauliflower florets
1 cup basmati rice
1/4 cup raisins
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)

In separate pot, cook lentils in boiling water for 10 minutes. Drain and set aside.  In separate large pan, heat oil over medium-high heate. Saute onion until they are a deep golden colour. Add carrots, garlic, curry paste and pepper. Saute 3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to a boil; reduce heat, cover and simmer until rice and vegetables are tender; about 20 minutes.  Stir in peas and warm through for about 4 minutes. Sprinkle with almonds (if using) and serve.