The following pages capture many popular Lenten recipes prepared by members of our parish. We have also included a small section for festal (non-lenten) recipes that parishioners would like to share.
The Liturgical Recipes section is for foods prepared for memorials and other liturgical uses (e.g., artoklasia, kollyva, prosfora).
To learn more about the fasting guidelines and calendar for the Orthodox Church, you can visit the Greek Orthodox Archdiocese's church calendar.
We have used abbreviations to indicate recipes that do not use oil, are gluten-free, or are especially popular with children. They are as follows:
O- = No Oil
GF = Gluten Free
K+ = Kid Favorite
webmaster2 [at] stjohngoc [dot] org (Click here) to send submissions to the Parish Cookbook.
Makes 5 round loaves, 9 x 2 inches each
4 orange rinds (peel four large oranges)
4 cups warm water
3 Tbsp. anise seed
3 cups warm milk
¼ cup vegetable oil
18-20 cups unbleached white flour
6 Tbsp. yeast
2 cups and 4 Tbsp. sugar
1 ½ cups butter, softened
8 eggs lightly beaten
2 tsp. salt
3 oz. ouzo
2 cups powdered sugar
2 tsp. cinnamon
Wax paper
5 round pans approximately 9 x 2 in.
Put orange rind, water, and anise in an electric blender and blend for 1 minute. Pour mixture into a large bowl.
Combine the milk and oil in a saucepan. Heat over low heat to bring to lukewarm. Add to the orange mixture in the bowl.
Add 2 cups of the flour, yeast, and 4 Tbsp. of the sugar to the orange mixture and mix with a wire whisk or a spoon. Cover the bowl and put in a warm, draft free place for 20 minutes (this mixture will rise).
In another bowl, combine the butter, eggs, sugar, and salt with a wire whisk.
When the orange mixture is ready (20 minutes), add the butter mixture to it.
Oil your hands to prevent the dough from sticking and slowly add the rest of the flour (16-18 cups). Knead for 10 minutes until the dough is smooth and silky. Place the dough in a warm, draft free place. Cover and let rise to double its size, approximately 20 minutes.
While the dough is left to rise, line the bottom of each pan (5 pans) with wax paper.
Remove the dough from the bowl and cut into 5 equal portions. Work each portion into a smooth round ball and place in the baking pan, pressing it down with the back of your fingers to fill the pan. Continue with the rest of the loaves. Cover and put in a warm, draft free place and let rise to double its size, approximately 30 minutes.
Heat oven to 325 degrees. Place the loaves on the middle rack in the middle of the oven and bake for 1 hour or until golden brown. They should feel light and hollow when tapped with your hand.
Combine the powdered sugar with cinnamon in a bowl. Remove the loaves from the pan and spray the tops with ouzo. Sprinkle the sugar-cinnamon mixture to cover the top completely. Cool loaves on a wire rack.
Adapted from Papas’ Art of Traditional Greek Cooking
Start preparation of Kollyva two days in advance and assemble the day of the service.
1 cup shelled wheat (wheat berries)
1/8 cup granulated sugar
¼ cup finely chopped walnuts
¼ cup slivered almonds
½ cup white raisins
½ tsp. cinnamon
½ tsp. coriander
½ tsp. cumin
½ cup powdered sugar
½ cup finely ground zwieback toast
Optional:
seeds of ½ a pomegranate
¼ cup chopped fresh parsley
¼ cup pine nuts
Decoration: slivered almonds, white candied almonds (Jordan almonds or Koufeta), large silver dragees (silver koufeta). Also pre-made Crosses & Initials are available at Logos Bookstore.
Cover the wheat with water and soak overnight.
Drain and rinse. Cover with 1 quart water in a large pot and bring to a boil. Reduce heat and simmer uncovered several hours, keeping the wheat covered with water and stirring occasionally, until wheat becomes puffy and tender. (Cooking time varies with time of soaking.) Drain in a colander, rinse, and drain again. Spread the wheat out on a smooth dish towel to dry overnight. (If desired, burn a kandili/ vigil lamp beside the wheat as it dries.)
Prepare all other ingredients but do not assemble until the day of the service to prevent mush like texture. On the day of the service light a censer and kandili/vigil lamp while making the kollyva (if there are two people, have one read prayers while the other prepares… if one person, I put on a CD of liturgical music). Combine all the ingredients except the powdered sugar, zwieback crumbs, and decorations. There are two ways to “present” your kollyva… on a tray or in a bowl. -On a tray… cover tray with wax paper. Put combined mixture on tray and mold into a heaping mound toward the center, pressing it smooth. -In a bowl… pour combined mixture into a bowl. Press it smooth on the top. Spread crumbs evenly over the top, making sure the wheat is thoroughly covered, and press down. (This layer keeps the wheat mixture from bleeding through to the top layer of powdered sugar.) Sift powdered sugar over the mound or bowl and press smooth with wax paper. Make a cross in the center with the koufeta or silver dragees For a memorial service (commemorating one person)… use slivered almonds to form the initial of the first name of the deceased on the left side of the cross and the initial of the last name on the right. For a Saturday of Souls service, do not put initials of the deceased since kollyva for Saturday of Souls is generally made for more than one person.
Prosforo (Singular)/Prosfora (Plural)
1 teaspoon Salt
2 ¼ teaspoon Yeast
2 ¾ cups warm Water (divided)
7 cups Bread Flour (half wheat/half all-purpose)
2 - 9" round pans (with at least a 2 inch rim to ensure that the bread is at least 3-4 inches high after baking)
1. Dissolve yeast in glass bowl, using ¾ cup warm Water (do not stir), for 10 minutes
2. While dissolving . . .
Opening Prayers:
In the name of the Father, and of the Son, and of the Holy Spirit. Amen O God, be merciful to me a sinner. O Lord Jesus Christ, Son of God, for the sake of the prayer of Thy most pure Mother, our holy and God-bearing fathers and of all the saints, have mercy on us. Amen. Glory to Thee, our God, glory to Thee. O Heavenly King, O Comforter, the Spirit of Truth, Who art everywhere present and fillest all things, Treasury of good thing and Giver of life: Come and abide in us, and cleanse us of all impurities, and save our souls, O Good One. Holy God, Holy Mighty, Holy Immortal, have Mercy on us. (x3) Glory to the Father, and to the Son, and to the Holy Spirit, both now and ever, and to the ages of ages. Amen Most Holy Trinity, have mercy on us. Lord, blot out our sins. Master, pardon our iniquities. Holy One, visit and heal our infirmities for Thy name’s sake. Lord, have Mercy (x3) Glory to the Father, and to the Son, and to the Holy Spirit, both now and ever, and to the ages of ages. Amen Our Father, Who art in heaven, hollowed be Thy name. Thy kingdom come, Thy will be done, on earth as it is in heaven. Give us this day our daily bread, and forgive us our trespasses, as we forgive those who trespass against us’ and lead us not into temptation, but deliver us from the evil one. O Lord Jesus Christ, Only-begotten Son of Thine unoriginate Father, Thou hast said with Thy most pure lips: For without Me, ye can do nothing. My Lord, O Lord, in faith having embraced Thy words, I fall down before Thy goodness; help me, a sinner, to complete through Thee Thyself this work which I am about to begin, in the name of the Father, and of the Son, and of the Holy Spirit. Amen.
3. Cut Parchment Paper to fit pans or lightly flour bottom
4. Mix 7 cups Flour and 1 teaspoon Salt together in large glass bowl. Make a “well” in flour mixture for yeast and 2 cups warm Water. Mix thoroughly.
5. Knead till dough is not sticky adding small amounts of additional flour if necessary (about 10 minutes)
6. Cut dough in half Knead each half again (about 15 minutes each) till dough begins to feel “silky” Shape dough into disks to fit pan (not allowing them to touch sides)
7. Dip Seal into flour & shake slightly. Make sign of the Cross with Seal (x3). Press seal FIRMLY into dough. Remove seal slowly. Toothpick dough at joints & several times around side of bread Cover with double towels, and let rise (about 30 minutes)
8. Toothpick again in same spots before baking. Bake @ 350 degrees (about 45 minutes) until a golden brown.
9. Check after 10 minutes - poking holes along sides where the prosphoro starts to separate around the edges.
10. Remove from Oven - Let cool completely.
Closing Prayers:
In the name of the Father, and of the Son, and of the Holy Spirit. Amen Thou art the fullness of all good things, O my Christ; fill my soul with joy and gladness, and save me, for Thou alone art plenteous in mercy. Amen. Family Prayer: Dear Lord, this bread that we have baked represents each one of us in this family and in our congregation. We are offering ourselves to You, our very life, in humble obedience and total commitment to You. We place ourselves on Your holy altar through this bread to be used by You in any way that You feel will help enlarge Your kingdom. Accept our gift and make us worthy to receive the greater gifts that You will give us when You consecrate this bread and give it back to us as Your Precious Body. Amen.
I love dyeing my Paschal eggs! Here are my directions for deep, beautiful red Paschal eggs.
1. I start with Trader Joe (Wilcox) large, brown eggs. I switch out any blemished eggs with other cartons until I have 3 dozen, unblemished brown eggs. Buy as many as you like!
2. Buy the egg dye from our bookstore. In 2010, each packet only made a quart of water, but you need enough packets for 4 quarts of water, so look at the directions to make sure you purchase enough dye. Dye brands change from year to year. You can 'share' this pot of water with others if you wish to make this a shared activity : ~ )
3. Set out your eggs the morning you plan to dye them, or run them under warm water for 10-15 minutes, so they are less likely to crack (very important)
4. Set out the following items :
-A large, deep pot (I use stainless steel)
-White vinegar
-Dye packets
-A pair of plastic gloves
-A large, slotted metal spoon
-A dinner bowl or two
-Your room temperature eggs
-A blow dryer (optional)
4. Pour 1/2 the recommended amount of water into the pot (that is all you will use). I use 2 quarts of water. One to two packets will normally suffice, but this year you needed 4 packets for rich color.
5. Turn the heat on high, and stir until the dye is dissolved.
6. When the dye is dissolved, add about 1/2 cup of white vinegar per packet used.
7. When the water comes to a boil, turn it down to low. With the slotted spoon, gently place your eggs, side by side into the pan (one layer only).
8. Let them boil gently for 25 minutes (set the timer). The lowest setting works for my stove. Gently stir the water on top of the eggs now and then to make sure dye doesn't settle unevenly on them. Use a bowl to place your utensil on, as this is potent dye and will stain your counters!
9. When the timer goes off, set your pan on newspaper or protective surface on your counter, with a dinner bowl near by. Put on your plastic gloves. With the slotted spoon, scoop out one or two eggs and suspend them over a dinner bowl. Blow dry them (or blow on them) until dry. (Keep the blow dryer away from the pot!! We want you at the Midnight Service!!)They will dry VERY quickly. Place them in the bowl, and turn them over using your gloved hands, and dry the bottom of the eggs. When they are dry, place them back in the egg carton. Continue until all the eggs are dry. I do not oil them.
10. Set your dye back on the stove and heat again until boiling. STIR again. Repeat the above steps, making sure to stir gently once or twice to dye the eggs evenly.
11. When finished, leave the eggs out, carton open, until cool (refrigeration affects the look of the eggs.) I dye my eggs on Holy Saturday. I was told they can be left out for up to three days.
12. Also, Paraskevi said if you let your dyed water cool, you can place it in a glass jar and re-use it for Ascension. Neat, huh?!
Submitted by Presvytera Aspasia
According to tradition, a special sweet bread is prepared both in the Orthodox homes and in the Church community, which is called Vasilopita. Sweets are added to the bread, which symbolize the sweetness and joy of life everlasting. It also symbolizes the hope that the New Year will be filled with the sweetness of God’s blessings for all who participate in the Vasilopita Observance. When the Vasilopita is prepared, a coin is usually added to the ingredients. When the bread is cut and the observance begins, the individual who receives the portion that contains the coin is considered blessed.
A recipe and more about the Vasilopita tradition are coming soon!
Azifa is a vegetarian dish usually served during lent. It is eaten with injera (Ethiopian bread) or any bread.
Makes 6-8 servings.
Ingredients
1 ½ cups lentils
juice of 3 medium limes
5 medium jalapeno peppers
3 medium red onions
½ tsp black pepper
1 cup oil
1 tbsp English mustard
Preparation
Wash and boil lentils until they are soft. Drain the water and mash. Seed jalapeno peppers and cut them and the onions into small pieces. Mix the mashed lentils with oil, mustard and lime juice. Then add the jalapeño pepper. Mix well and refrigerate. Serve cold.
Submitted by Bella S.
Source: Exotic Ethiopian Cooking by D.J. Mesfin
Makes 10 servings.
Salad
3 cans black beans (15 ounces each), rinsed and drain
1 can water-packed corn (15 ounces), drained
1 red bell pepper, chopped
1/2 red onion, chopped
1/2 cup chopped fresh cilantro
Dressing
2 tablespoons cider vinegar
2 tablespoons pineapple juice
4 teaspoons olive oil
2 garlic cloves, chopped
1 teaspoon ground cumin
1/2 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Whisk together dressing ingredients and pour over salad. Toss to coat. Cover and chill for at least one hour before serving. Serving option: Mix with rice before serving for a complete protein.
Submitted by Thomaida H. from Annie O.
Per serving: 155 calories, 8 g protein, 26 g carb, 3 g fat, 0.5 saturated fat, 0 mg cholesterol, 584 mg sodium, 8 g fiber
Oil can be omitted for strict fast days.
Makes 4-6 servings
2 – 3 T. olive oil
1 – 8 oz. can tomato sauce
1 pound bag of frozen peas
1 – 2 t. dried dill
Salt and pepper to taste
In a saucepan, add oil and tomato sauce and cook for about 5 minutes, on medium heat, stirring occasionally until sauce thickens.
Add frozen peas, dill, salt and pepper, cover with a lid and cook over low heat for about 10 -15 minutes, stirring occasionally until all water is absorbed and the peas are saucy.
Submitted by Paraskevi W.
Makes 4-6 servings
2 – 3 T. olive oil
1 – 8 oz. can of tomato sauce
1 bunch of green onions, white and green parts, sliced thin
1 pound package of frozen lima beans
1 – 2 t. dried dill
Salt and pepper to taste
1 cup of water
Submitted by Paraskevi W.
Ingredients
2 c. canola oil
3/4 c. seasoned rice vinegar
2 T. dijon mustard
3 cloves minced garlic
1 T. salt
1/2 t. pepper
2 t. anchovy paste (optional)
Directions
Whisk in vinegar slowly to emulsify, then the rest.
Keeps refrigerated for a month or two, enough for multiple salads.
Submitted by Jennifer R.
Ingredients
3 cups cooked quinoa (about 1 cup uncooked + 2 cups water + 15 min simmering until water is absorbed)
1/4 c. pine nuts, toasted
1 yellow bell pepper, finely diced
6 dried apricots, finely diced
3 TBS golden raisins
2 TBS dried currants (or just double the raisins)
2 TBS chopped fresh cilantro or chive (its also just fine without this if you don't have any on hand)
Dressing:
1 clove garlic, pressed salt to taste large pinch of cumin
2 TBS lime juice
1/4 c. olive oil (more or less depending on your taste)
Mix everything together, and refrigerate. Enjoy!
Submitted by Beth D.
from the Joy of Cooking (1997 edition)
Ingredients
2 TBS cooking oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, minced
3/4 cup long grain rice
1/4 tsp of red pepper flakes
1 3/4 tsp of salt
1 3/4 cup of canned crushed tomatoes (15 oz can)
5 cups of water
1 cup of canned unsweetened coconut milk
1 1/2 pounds of medium shrimp , shelled and cut in half horizontally
3/4 tsp fresh ground pepper
1 TBS of lemon juice
1/2 cup fresh parsley or cilantro
Directions
In a large pot heat oil over moderately low heat. Add the onion, bell pepper, garlic and cook stirring occasionally until vegetables start to soften, about ten minutes.
Add rice, red pepper flakes, salt, tomatoes, and water to pot. Bring to a boil and cook until rice is almost tender about 10 min.
Stir in the coconut milk. Bring back to simmer and then stir in shrimp. Simmer stirring ocasionally until the shrimp are just done 3-5 minutes. Stir in the black pepper, lemon juice, and parsley. Serve.
Submitted by Melissa K.
Makes 4 servings.
Ingredients
4 cups vegetable broth (from bouillon cubes is fine)
1 can (14.5 oz) stewed tomatoes
1 cup chopped carrots in bite sized pieces
1 cup sliced scallions
3/4 cup reduced fat peanut butter, smooth or chunky
1 cup soy milk
3 or 4 potatoes cubed
tabasco sauce (optional)
Directions
Bring broth, tomatoes, carrots and scallions to boil in large saucepan. Reduce heat and simmer minutes until carrots are tender. Stir in peanut butter until blended and then soy milk and potatoes. Simmer until heated and thickened. (I also have made it in the crock pot on high for 4 hours)
NOTE: This soup is *very* peanut-buttery tasting. The flavor is greatly improved by several generous shakes of tabasco or your favorite hot sauce. If you don't like hot sauce, try just 1/2 cup of peanut butter at first, increasing up to 3/4 of a cup to taste
Submitted by Meika W.
Makes 4 servings.
Ingredients
1/4 cup olive oil
1 medium onion, chopped
1 small carrot chopped
1 stalk celery chopped
about 2 large russet potatoes peeled and cut into 1/2 inch cubes
1 large head garlic, minced (1 head of garlic, not 1 clove of garlic)
4 cups vegetable broth (I do make my own veggie broth and will post the recipe soon)
2 cups water
1/2 tsp. thyme
1 bay leaf
salt and pepper to taste
Directions
Heat oil over medium heat. Add the onion, carrot and celery and cook for 3 minutes. Reduce heat to medium low and add potatoes and garlic. Cook stirring often, for 15 minutes.
Add broth, water, thyme, bay leaf, salt, and pepper. Bring to a boil over high heat.Reduce heat, cover, and simmer until all ingredients are soft (about 30 minutes).
Remove from heat and remove bay leaf. Transfer the soup to a food processor or to a blender. Blend until smooth. Return to pot and cook over low heat until heated through. Serve hot.
Notes: I would prefer that it was "chunkier" ( instead of blending all the potatoes, leave some potatoes whole in the soup... same with the carrots). Next time I will use more potatoes and carrots and then leave some whole. I like the taste of the soup. All that garlic is amazing!
Submitted by Christina B.
Makes 6 to 8 servings.
Ingredients
¼ cup olive oil
1/3 cup flour
1 onion, chopped
1 bell pepper, chopped
2 celery stalks, chopped
2 T minced garlic
Salt and pepper
2 to 3 cups vegetable broth or water
2 cups chopped tomatoes with juice (canned are fine)
1 T fresh thyme or 1 t. dried
1 T fresh oregano or 1 t. dried
2 bay leaves
1 pound bay scallops
Cayenne pepper /optional
Chopped fresh parsley for garnish/ optional
Directions
Put oil in large pot over medium heat and add flour. Cook, stirring almost constantly until roux darkens and becomes fragrant, about 15 minutes; reduce heat if necessary to keep from burning. Add onion, bell pepper, celery, garlic and increase temperature to medium. Add salt and pepper to taste and cook, stirring frequently, until vegetables are softened, about 10 minutes.
Stir in broth, tomatoes, thyme, oregano, bay leaves and cayenne pepper. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for 20 minutes. Add scallops and cook about 2 minutes. Garnish with parsley.
Notes: The recipe is pretty much as printed in Food Day, although I omitted the butter that was called for and used only oil. The consistency was a nice stew or if using less than a pound of scallops, then it was nice served over rice. Everyone liked the flavor and said it was a repeat.
Submitted by Paraskevi W.
Adapted from recipe printed in Food Day, The Oregonian
Serves 16 (Divide by 4 for 4 servings)
Ingredients
Cut into soup-size pieces:
4 carrots,
4 celery sticks (or more if preferred)
4 medium potatoes
1 onion
(you may also add broccoli, peas or other in-season vegetables)
4 C Orzo
20 C water
Vegeta seasoning to taste, instead of salt (start with 1-2 T)
Two lemons
1 C Tahini
Optional garnish: dill
Directions
Bring water to boil. Add onion then carrots and celery. Boil 10 minutes Then add potatoes (and Broccoli etc) Boil 5 minutes Add Orzo and Vegeta. Boil until Orzo is not crunchy, but just firm.
Let sit to absorb some of the water. Add juice of 1 lemon Take the water from the soup and in a blender put 1 cup of Tahini and blend slowly as you add the water. Pour water mix back into the soup. Then taste, and add salt, lemon and tahini to taste. Serve with lemon slices.
For a complete meal, serve with vegetables in season (sliced tomatoes and cucumbers) Homemade Bread, Peanut butter, Jam, Greek olives
Submitted by Agape K.
My parents gave me this recipe.
Makes 6 servings.
Ingredients
5 T red curry paste (5 Tbs is super spicy, so add less depending on desired heat)
6 T vegetable oil
3 cans regular coconut milk(13 1/2 oz cans)
1 can vegetable broth
1 8oz canned corn
15 oz can straw mushrooms or two smaller cans
1/2 cup sliced bamboo shoots (8oz can)
1 tsp salt or more to taste
1/2 red bell pepper, cut into matchstick-size strips
Directions
Fry curry paste in oil in saucepan until fragrant. Add remaining ingredients except red pepper.
Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in red bell pepper.
Serve with cooked Thai Jasmine rice.
Submitted by Tiffany M.
Makes 4 main course servings
Ingredients
1 T oil
¾ cup onion, chopped
2 garlic cloves, minced
1 T tomato paste
1 t ground cumin
¾ t chili powder
4 cups vegetable broth
4 T fresh cilantro, chopped and divided
1 small can diced tomatoes or 1 large fresh tomato, chopped
1 15 ounce can black beans, drained and rinsed
2/3 cup frozen corn kernels
1 ½ T minced, seeded fresh jalapeno chili
Salt and pepper to taste
Garnishes:
diced avocado, lime wedges, minced green onion, fresh salsa, etc.
Four small (6 inch) corn tortillas, cut into strips and fried or a few cups of broken tortilla chips instead
Directions
If frying tortillas, then fry in the oil and set aside. Use the remaining oil to sauté the onion about 5 minutes.
Add garlic and sauté one more minute. Then add tomato paste, cumin and chili powder. Add broth and 2 T cilantro and bring to a boil. Reduce heat; cover and simmer for 15 minutes.
Add tomatoes, beans, corn and jalapeno to the pot. Cover and simmer until everything is hot. Season with salt and pepper.
Divide tortilla strips or chips into bowls and ladle soup on top and sprinkle with remaining cilantro. Have additional garnishes available to be added onto soup, if desired.
Notes: This was well liked and asked to be repeated. It was filling and really good. We used broken up chips for convenience, rather than taking the time to fry fresh tortillas. I also decreased the canned tomato requirement. The recipe called for a 15 ounce can of diced tomatoes and I think half that amount would have been fine, as reflected above.
Submitted by Paraskevi W.
adapted from Food Day, The Oregonian
Serves 4-6
This is great for a quick dinner with very little prep time. The ingredients and amounts are a guideline. Add more or less or none – or add your own ingredients. To keep the mouth-watering fresh taste, always use fresh cilantro and resist the fasting-temptation to add soy cheese, tofu, etc. as you don’t need it. This tastes even better as a leftover.
Ingredients
2 cans black beans, drained & rinsed (Trader Joe’s Cajun style black beans work well, too)
Enchilada sauce – 1 can favorite brand or 1 bottle Trader Joe’s “Red Sauce” J
2 avocados, sliced (optional: sprinkle with lime juice & salt)
1½ c. lettuce, chopped
1-2 16 oz. jars salsa
1 can sliced black olives
1 bunch fresh cilantro, chopped
Chips for dipping or tortillas for wrapping
Directions
1. Heat beans and enchilada sauce in sauce pan, simmer 3-5 minutes. Put in bottom of 8x8 glass container. (The heating and simmering can be skipped if you are in a hurry.)
2. Layer remaining ingredients:
bean-enchilada mixture (cooled)avocado
lettuce
salsa
olives
fresh chopped cilantro
3. Dip a chip or wrap in a tortilla!
Submitted by Rachel D.
Makes 6 tacos.
Marinade
a little less than 1/2 c olive oil (or other oil of your choice)
1 bunch coarsely chopped cilantro, woody stems removed
5 cloves garlic, coarsely chopped
1/2 tsp salt
juice & zest from 1 lime
1/2 lb small medium shrimp, shells & head removed, de-veined
1 onion, chopped
1/2 cup flour
1/4 cup vermouth
6 corn tortillas
Fillings
these can be whatever you like with tacos
1/2 red bell pepper chopped
1 green onion chopped
1 avocado, sliced
4 lettuce leaves (cabbage), chopped
In a blender or using an immersion blender, puree the olive oil, cilantro, lime juice, zest & garlic. Season the cleaned shrimp with a generous pinch of salt, mix and cover with marinade and refrigerate for 30 min.
In a saucepan heat 2 tbs olive oil and sauté onions for about 10 mins or until they are browned and caramelized. Put onions aside. Add 2 tbs olive oil and heat medium. Dip shrimp in flour and cook in oil for 3 min on each side. Once you put the shrimp down, don't touch until you turn them over so they get a nice crusty sear. When done, place in bowl and cover with foil to keep warm.
While the onions are caramelizing, brush the tortillas with olive oil and warm in a separate pan. Place in covered container to keep warm.
Add 1 tbs oil to the pan that you used for the shrimp and the previously caramelized onions. Then add the vermouth to de-glaze the pan. Cook the vermouth down and add the remaining marinade. Cook for 3 mins.
Assemble your tacos using the cooked shrimp, sauce and fillings. This is also good on top of salad versus tortillas.
Submitted by Tiffany M.
4 – 6 servings
1 package “Near East” rice with almonds mix
1 can crab meat
1 tomato, chopped
Vinegar and/or lemon juice to taste
Salt and pepper
Submitted by Paraskevi W.
Makes 6 servings.
Ingredients
In crockpot:
¼ c. oil
2-3 garlic cloves, minced
1 eggplant, peeled & sliced into small cubes
3 carrots, chopped
2 zucchini, peeled and sliced
½ pound mushrooms, cut in half
1 TBS. dried parsley
1 can tomato sauce
2 cans diced tomatoes
Note: the goal is to cook the eggplant until it is soft and saucy, so the thinner the eggplant pieces, the better (carrots, too) otherwise they will have a little too much texture when done. It is nice to keep the mushrooms a little larger so you have a chewy, “meaty” texture to bit into.
On stove:
1 ½ cups rice (white, long grain)
3 cups water
6-8 whole cloves
Directions
Add ingredients in order listed to crockpot. Turn crockpot on LOW for 8 hours. (if you are in a hurry, 4-6 hours may work well, depending how hot your crock pot gets)
During the last half hour of crock pot cooking, make rice: In a medium saucepan, add rice and water; bring to boil and place cloves on top of rice.
Simmer rice, covered, for 25 minutes or until done.
Remove cloves and enjoy a scoop of rice with the ratatouille on top!
* This recipe is actually a variation of a traditional Middle Eastern Dish (rather than a true Provencal Ratatouille) called “Imam Baybldah.” My mother told me the story behind this dish: Literally, it means “The Imam Swooned” – the imam’s first wife died and his second wife couldn’t cook anything he liked. One day she was preparing an eggplant dish and burned it. With fear and trepidation, she served it to him petrified he would be enraged. Instead, he swooned and said, greatly pleased, “Ah! Finally! You made something just as good as my first wife!”
Submitted by Rachel D.
Ingredients
one pound of regular tofu
canola oil
1/2 cup flour
green onions
salt and pepper to taste
Dipping Sauce (optional):
1/4 cup soy sauce
1 T brown sugar
1 T hot sauce
Directions
Fill a small saucepan with canola oil about an inch and a half and heat on high.
Cut tofu into 1 inch cubes and dip into flour. If I have time I may put two plates over block of tofu to squeeze out the liquid to have it denser. (20 min)
Once oil is hot with a slated metal spatula or spoon put in about 5-10 of your floured cubes. When they float to the top and are slightly tanned take them out and put on a plate with napkin to soak up oil. Repeat until all are fried.
Chop green onion and put over tofu with salt and pepper. Mix soy sauce, brown sugar and hot sauce in a small bowl for dipping.
This goes well with sticky rice and sautéed veggies on the side as well.
Submitted by Melissa K.
I made these beans for dinner tonight. I think Petros really loves fasting food more than non-fasting. :) These are really rich, and I don’t really follow a recipe, but here goes:
Prep the night before:
2 cups large lima beans. Clean teh beans, wash under cold water and soak overnight.
The Next Day:
¼ cup olive oil (I use Canola when fasting)
1 large onion sliced thin
2 cups carrots
6 large cloves of garlic finely sliced.
1 ½ cups tomato sauce
3 cups water
1 tsp oregano
salt and pepper to taste
Drain and rinse beans, put in saucepan and boil or 30 min. (Set aside in a bowl when done), In the meantime while the beans are cooking, sauté the vegetables in the oil for 10 minutes. When done, (in a pan I cook the beans in, ) add the garlic and veggies, stir and add to the beans. Add in the tomato sauce, Toss to combine all ingredients. Place in a 9x12 glass baking dish. .Cover tightly with foil. Place on bottom rack of oven@ 375 for 40 minutes. Uncover and bake another 20 minutes.
This is a "play-it-by-taste" recipe. I make modifications all the time. I make it w/o veggies since Petros doesn’t eat cooked vegetables! I sometimes add a small can of V8 juice You need to add water and stir every so often. I ususally cook it a lot longer on a slower oven, Petros loves this dish:) It really smells wonderful while cooking:)
I also make the sign of the cross in oil over the dish before it bakes. Not to much though. Just a little something I always do. The olive oil makes it sooooo good!
Submitted by Susan B.
6 -8 servings
1 package Trader Joe’s herb and garlic refrigerated pizza dough
2 medium or large onions, thinly sliced
1 large bell pepper: red, orange, yellow or green
1 package of sliced mushrooms
3 T. oil
Oil for drizzling
Marinara sauce (optional)
Remove dough from refrigerator, set out for 20 minutes at room temperature
Preheat oven to 375
Saute sliced onions, mushrooms and bell peppers in the 3 T. oil, and let cool
Roll out dough on a lightly floured board into a rectangular size; about the size of a jelly roll cookie sheet
Oil a cookie sheet and place the dough in the pan
Add the prepared vegetables onto the dough and spread out over half of the dough, lengthwise, and then covering up the vegetables with the remaining half of the dough
Pinch the dough edges together and drizzle oil over the top of the kalzoni or pita
Place in a hot oven for about 20 to 30 minutes until lightly browned and crusty
Remove from oven, slice and serve with marinara sauce if desired
Submitted by Paraskevi W.
Serves 4
This recipe pulls together very quickly, especially if you pre-measure ingredients.
Ingredients
1 c. vegetable broth
3 TBS. oyster sauce (available at Fred Meyer’s ethnic/asian food aisle)
2 tsp. hot sauce (optional)
2 tsp. cornstarch
2 TBS. vegetable oil
1 lb. extra-large uncooked shrimp, peeled and deveined
½ c. dry-roasted peanuts (or cashews)
1 red bell pepper, seeded & chopped
3 garlic, minced
1 TBS. grated fresh ginger (1 tsp. dry)
Steamed rice or noodles to serve 4
Directions
1. Prepare rice or noodles.
2. Whisk broth, oyster sauce, hot sauce, and cornstarch in bowl. Set aside.
3. Heat 1 TBS. oil in large skillet over medium-high heat until just smoking.
4. Add shrimp and peanuts and cook until shrimp are spotty brown, about 2 minutes. Transfer to plate.
5. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes.
6. Stir in garlic and ginger and cook until fragrant, about 30 seconds.
7. Stir in broth mixture and bring to boil.
8. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute.
Adapted from Cooks Country, Oct/Nov 2007
Here's one of our favorites--the kids even eat it! :) We eat this on rice or with flatbread. Leftovers are good in soup or burritos.
Ingredients
2 tablespoons olive oil (or omit and sauté garlic in a little water or broth)
3 cloves garlic, minced
2 cups yellow or brown lentils, sorted for debris and rinsed
4 cups chicken broth
1 tablespoon minced fresh ginger
Grated peel from 1 lemon (yellow part only)
1/4 cup lemon juice
Salt and pepper
Chopped cilantro and lemon wedges
Directions
1. Melt butter in a 3-quart pan over medium-high heat. Add garlic and stir until just beginning to brown, about 1 minute.
2. Add lentils and stir to coat with butter, then add broth. Simmer, covered, until lentils are tender but not mushy, 20 to 30 minutes. They will thicken as they cool.
3. Stir in ginger, lemon peel, juice, and salt and pepper to taste. Serve with chopped cilantro and lemon wedges on the side.
Submitted by Jill H.
Adapted from Sunset Magazine, March 2006
Great with steamed corn and fresh fruit!
Serves 6-8
Corn or flour tortillas or Middle Eastern flat bread
2 – 15 oz cans of Rosarita chili and lime refried beans
1 jar of Safeway brand mild red enchilada sauce (contains no oil)
1 small onion, thinly sliced (optional)
1 small bell pepper, red or green, thinly sliced (optional)
1 small can of sliced olives
2 to 3 green onions, thinly sliced
Guacamole
Submitted by Paraskevi W.
These are the components of Middle Eastern Night in our home. I used to buy the falafel mix but most of them contain wheat (and other things). I found and adapted a recipe for us that does not contain wheat! And these are the best tasting falafel I have ever made (stop making those just add water mixes right now and go make this falafel). It does take more work and planning (soaking the beans at least two days ahead of time), but it's worth it!
Falafel Ingredients
2 cups garbanzos
water
4 Tbs whey or lemon juice
4 large cloves garlic
1 tsp. cumin
1 tsp. coriander
1 tsp. pepper
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. baking powder
1 cup oil
Directions
So the 2 cups garbanzos, water, and whey/lemon juice is for the soaking of the beans. You soak these beans twice (2 Tbs. whey/lemon juice for the first soak and 2 Tbs for the second soak).
After you have your soaked/rinsed beans either make the falafel or put the beans in a freezer bag or container and put in freezer. I will do this a lot (esp. during fasts) so that I know I have beans on hand.
I use my food processor for this job: Add 1/2 the garbanzos to food processor. Add 2 cloves garlic and 1/2 tsp. of each of the spices. Do not add oil (that is for cooking). Pulse until reduced to a coarse paste. The mixture should be finely ground enough to form into a ball (and then flatten - that's how I make my falafel) and hold its shape but it does not need to be entirely smooth. Dump falafel mixture into a bowl and repeat with the rest of the garbanzos and spices. Mix the two batches together, cover, and put in refrigerator for 1 hour. Form into patties and cook in oil. Serve with hummus and sliced veggies (tomatoes, cucumbers, etc). We do not use pita bread (does anyone have a gluten free pita bread recipe?) I have read that you can serve it with corn tortillas but that just doesn't sound appealing to me. So we just dip our falafel into the hummus and eat with the veggies.
Juddrah
Sometimes I will also make juddrah as the side dish (although, this ends up being a lot of beans eaten in one sitting). You can soak your lentils, just not as long as the other beans... to soak lentils... put amount of lentils you will need for recipe into a bowl, cover with warm water and stir in 2 Tbs. whey or lemon juice. Let sit for 6 or 7 hours then drain and rinse and continue with your recipe. I suggest initially decreasing the water that you cook with and adding later as you cook because the soaked lentils can and will cook faster with less water. Just keep an eye on it:)
Back to the Juddrah...
1 cup uncooked lentils
4 cups water (but use less if using soaked lentils)
2-3 large onions chopped
1/2 cup olive oil
1/2 cup uncooked rice (if you use cooked rice, use less water)
1 Tbs. salt
1/8 tsp. pepper
2 Tbs. lemon juice
Chop onions. Heat oil in pan. Add onions. Saute until carmelized/almost burnt. Add water, lentils, and rice. Cover and cook (ok, I usually use brown rice and it will take longer than 20-25 minutes but I don't remember how long) until rice and lentils are cooked, stirring occasionally. Add salt, pepper, and lemon juice.
Hummus
I tried this once with soaked garbanzos and it just wasn't smooth enough for my family (and, hey, my boys will eat hummus so why mess with a good thing, right?)
1 can garbanzo beans, reserve juice
1 1/4 tsp. tahini
1/4 cup lemon juice
1 large clove garlic, minced (I usually use at least 2)
1/2 tsp. salt
1 Tbs olive oil (optional)
Heat beans over medium heat until they come to a boil. I use a slotted spoon to remove the beans (put beans into a bowl) and reserve the juice. Add the next 4 ingredients to the beans. Now, add about 1/2 the reserved juice (more if you like a runnier hummus, less if you like a pastier hummus). I have this milk shake attachment to a hand chopper (electric) that I use to mix the hummus but I have also done this in a blender. Blend until creamy and very smooth. Serve with vegetables, tortilla chips, rice crackers.
Submitted by Christina B.
Saute in 2 Tbsp oil or margarine:
1 chopped onion
1 garlic clove
1 chopped green pepper (optional)
1/2 c sliced celery
Add:
1 small can tomato sauce
1 tsp chili powder
1 C water
Simmer 30 minutes while cooking rice. Add water if necessary. Then add 1/2 to 1 lb fresh cooked shrimp. Serve with rice.
Submitted by Thomaida H. from her mom
Strict-Fast Optional
Ingredients
5 peppers (green, red, orange, yellow – you choose!), cleaned out & cut in half lengthwise
¼ c. olive oil (or 1/3 c. veg. broth)
1 onion, chopped
¼ c. chopped fresh parsley (or 1 TBS dried)
2 cloves garlic, minced
14 oz. can tomatoes, peeled and diced
1 c. uncooked rice
1 c. vegetable broth or water
1 can cannellini beans (or 1 can corn)
Directions
Note: this is a great dish to throw in other vegetables, too – eggplant and zucchini are great for stuffing. Tomatoes make a nice addition: After you put the rice mixture in the peppers, slice some tomato wedges and nestle them between the peppers. They will roast while cooking.
Adapted from Food for Paradise published by St. John the Russian Orthodox Church
These recipes are for fasting days when fish, wine and oil are allowed, such as many of the days during the Apostles' Fast and on weekends during the Nativity Fast.
Shellfish such as crab, lobster, shrimp, scallops, mussels and clams are allowed on all fast days. Since shellfish are not grouped with fish, you will find dishes with shellfish on other pages of the cookbook.
Makes 4+ servings.
Ingredients
Large bunch of greens: collard, kale, mustard--whatever you have available.
A chunk of smoked salmon, crumbled
A clove or two of garlic (minced)
2 TBS oil
red pepper flakes (optional)
salt and pepper to taste
Directions
Heat oil in frying pan and put in chopped greens, and put the lid on top of pan to help shrink down the greens (2 min), evenly stir greens, add garlic and sauté for another 2 min. then at the last minute add your salmon, cook just for 1 more min. Greens should be cooked, but still retain bright color.
Remove from heat and add salt, pepper and red pepper flakes to taste.
Submitted by Melissa K.
This tuna salad works well for a gluten-free lunch with mixed greens or as it was originally intended--as a sandwich filling. We served these sandwiches for lunch at one of our Fall Women's Retreats.
Makes 4 servings. Easy to multiply for large groups!
Ingredients
1/4 cup mayo (substitute Vegenaise)
2 T fresh lemon juice
2 (6oz) cans light tuna packed in olive oil, drained
1/2 c roasted red peppers, drained and chopped
10 kalamata olives
1 large celery rib, chopped
2 T finely chopped red onion
1 baguette, if making sandwiches
green leaf lettuce
Make tuna salad: Whisk together mayo and lemon juice in a large bowl. Add remaining salad ingredients and stir together gently. Season with salt and pepper.
Assemble sandwiches: Cut baguette into 4 equal lengths and halve each piece horizontally. Brush cut sides with oil and season with salt and pepper. Layer baguette wtih lettuce, tuna salad, and top piece of baguette.
Submitted by Jennifer D. via Thomaida H.
Originally from Gourmet Magazine, June 2000
Preheat oven to 375 degrees.
Ingredients
1 ¼ C. Margarine
¾ C Shortening
1 C Sugar
1 t Vanilla
1 t Cream Tartar mixed in 3 T water
5-5 ½ C Flour
1 ½ 18 oz jar Apricot Preserves
Directions
Beat margarine and shortening. (room temperature), Slowly add sugar and beat until fluffy. Add cream tartar/water mixture. Beat until blended. Add flour 1 C. at a time. Place ¾ of the soft dough on a large cookie sheet with sides. Flatten. Spoon on the apricot jam. Make lattice with the remaining dough. Bake at 375 degrees for 15-20 minutes. Cool and Cut.
Submitted by Agape K.
Ingredients
1-2 pkgs of Mori-Nu Firm Tofu
1 cup semi-sweet chocolate chips, melted
2 T honey
1 graham cracker crust (store-bought or pre-baked)
Directions
Blend tofu in blender until velvety and smooth. Stop the blender periodically and use a spatula to scrape the sides.
Add melted chocolate chips and honey. Blend until color is consistent throughout.
Pour filling into pie crust and chill for at least 3 hours.
Notes: Use 1 pkg of tofu if you want an especially intense chocolate flavor and less filling. If you have extra filling you can pour it into small custard cups and eat as individual pudding cups later.
Submitted by Thomaida H.
This recipe doubles easily and is great with any fruit – even canned. It's great served with “Soy Delicious” vanilla ‘ice cream’.
Ingredients
4 apples, cored, skinned, and cut (the smaller the pieces, the softer the end result will be)
1 TBS. lemon juice (if using fresh fruit that browns when cut such as apples or pears)
1/3 c. flour
½ c. brown sugar
1 c. oatmeal
½ tsp. cinnamon
½ c. melted margarine
Directions
1. Preheat oven to 375.
2. Sprinkle lemon juice on fruit and spread on bottom of 8x8 pan.
3. Combine other ingredients and spoon over fruit
4. Bake for ½ hour.
Makes 2 dozen cookies.
Ingredients
2 cups unbleached flour (or try a mix with WW pastry flour)
2 tsps baking powder
1/2 tsp. salt
1 cup turbinado sugar
1/2 cup canola oil
1 teaspoon vanilla
1/4 cup water -- and a bit more
12 ounces chocolate chips-vegan
1/3 cup rolled oats
VERY IMPORTANT-make sure all ingredients are at room temperature. It will work if they're not at room temp but it works MUCH better if they are. Also while your oven is pre-heating put the cookie sheets you are going to use on top of the oven so they get preheated as well.
Preheat oven to 350 degrees F.
In a large bowl mix flour, baking powder, salt, cinnamon (if you choose). Add chips. Make a well in the center and set aside.
In a medium size bowl mix vegan sugar and oil. Mix it well. Add the vanilla and then add the water. Mix it well. Add the wet to the well in the dry. Mix it well but be careful not to overwork it. Add more chips if you need to. Spoon onto ungreased cookie sheets. Put them in the oven. Bake for 5 minutes and then flip and rotate the sheets.(top to bottom,and 180 degree rotation) Bake another 4 minutes and check them.
The cookies are done when they seem a little bit softer then you want them to be. They will harden up some as they cool. I usually go in one minute increments after the initial 9 minutes until they get to where I like them.
Take them out when they are done and move them to wire cooling racks. If they split or come apart when you try to remove them let them sit on the pan for 2 minutes before transferring them to the racks.
These cookies have come a long way, lots of time and tasting spent on getting them to where they are now. Vegans and non vegans LOVE them. In the words of my 6 year old son-Mom, you're the greatest because you know how to make the best cookies. Enjoy and let me know if you have questions. Sweet travels.
Submitted by Evpraxia W.
Originally from MasterCook, VegWeb.com
Per Serving: 175 calories; 8g fat, 2g protein, 25g carbohydrate, 1g dietary fiber; 0mg cholesterol; 85mg sodium
Exchanges: 1/2 grain (startch); 1 fat; 1/2 other carboyhdrates
Ingredients
2 ¼ c. flour (I usually add a little more when I make them)
1 tsp. baking soda
½ tsp. salt
1 c. Imperial brand margarine, softened
¾ c. white sugar
¾ c. packed brown sugar
2 tsp. vanilla
2 c. vegan chocolate chips
Directions
1. Preheat oven to 375 degrees
2. Mix dry ingredients—set aside
3. Mix sugars, margarine (I microwave it for 30sec-1minute so its soft and mixable), and vanilla in large bowl
4. Add dry ingredients to wet mixture (if batter is too dry, add a little rice milk or water)
5. Mix in chocolate chips
6. Bake for 9-11 minutes
Submitted by Laura S.
Yield: about 3 dozen, depending on size
Cream together:
1 cup brown sugar
1 cup white sugar
1 cup canola oil
Mix together and add to the sugar mixture (this is the “egg”):
3 tablespoons canola oil
5 tablespoons water
2 teaspoons vanilla
2 teaspoons baking powder
Add: 2 cups oats
Stir together and add to the sugar/oat mixture:
2 ½ cups flour
1 tsp soda
1 tsp baking powder (in addition to the amount added up above)
Add: 1 cup chocolate chips
Drop by tablespoon unto ungreased cookie sheet
Bake at 350 for 10-12 minutes
Submitted by Paraskevi W.
Cream together:
3 cups sugar
1 cup canola oil
1 cup water
Add:
1 can of pumpkin – about 15 ounces
1 tsp vanilla
Mix together and add to the sugar/pumpkin mixture:
3 ½ c flour
2 tsp baking powder
2 tsp baking soda
3 tsp cinnamon
2 tsp nutmeg
¼ tsp cloves
Mix all ingredients well.
Pour into greased pans.
For 2 loaf pans, bake one hour at 350 and test with a toothpick.
For 1 9x13 cake pan, bake 30 to 35 minutes at 350 and test with a toothpick.
(When doubling the recipe to make 2 9x13 pans, use the large can of pumpkin that is about 29 ounces)
Submitted by Paraskevi W.
Makes 2 dozen cookies.
Ingredients
1 cup sugar
1 cup peanut butter
1 teaspoon baking soda
3 ounces applesauce
1/2 cup flour
1 cup chocolate chips (vegan- change chocolate chips to carob)
Directions
1) Preheat oven to 350 degrees Fahrenheit.
2) In the bowl of a stand mixer, cream together sugar and peanut butter until well combined. Add baking soda and mix. Then add in applesauce and mix until combined. With mixer running add in flour until the mixture forms a doughy, almost dry, texture. Turn off mixer and fold in chocolate chips.
3) Roll into one inch balls and flatten slightly. Place onto UNgreased cookie sheet (I have a really good cookie sheet so you may want to use some parchment). I usually fit 12 on the sheet in four rows of 3. Bake for 16 minutes. Cookies will be golden brown and appear VERY SOFT. Let cool for a few minutes before removing them from the cookie sheets.
*They do harden up a bit, trust me, and they are DELICIOUS. My extremely picky 2 year old will eat these!
Source of recipe: I made this recipe up when I was having trouble finding a vegan Peanut Butter cookie recipe that worked. Needless to say, I ended up making these every day for over a week! No joke! They are a must try & never last long enough for a picture. I'm sure you could make these easily by hand but I used a stand mixer.
Submitted here by Helen S.
Originally written by JessHaze for VegWeb.com.
Mike loves these! I don't put the nuts in because you never know who is allergic to them. Sift the flour and spices before starting.
Makes 12 muffins.
Ingredients
1/2 cup vegetable oil
1 cup sugar
1 cup unsweetened applesauce
1 teaspoon baking soda
1/4 cup raisins
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1/4 teaspoon salt
optional - 1/2 cup chopped nuts
Cream oil and sugar until fluffy. Blend in applesauce, to which soda has been added. Stir in raisins; add sifted dry ingredients, and blend until smooth.
Turn into greased and floured cupcake pans. Bake in moderate oven (350 degrees) for 15 minutes.
Note: temperatures may vary, and you can make this into a bundt cake, but if you do, bake for at least 40 to 45 minutes.
Submitted by Jo Anne F.
Dry Ingredients (Sift together)
1 ¼ Cups Flour
1 T. Sugar
1 t. Baking Powder
½ t. Salt
Wet Ingredients
2 T. Oil
½ C. Soy Milk
¾ C. Water
Directions
Sift / mix the dry ingredients into a bowl. Make a hole in the center of the dry ingredients. Pour the wet mixture into the dry and mix with a wooden spoon only until ingredients are blended. The batter should be somewhat lumpy, which makes the cakes light. If you beat the batter smooth, the pancakes will be tough.
Heat griddle over a medium high flame. It’s hot enough when water dropped on it turns to beads and bounces across the griddle.
Use about 1/4 - 1/2 C batter per pancake. Bubbles will form while the pancakes cook--flip them when the bubbles start to pop around the edges, and are forming in the center of the pancakes. You may need to lower the heat to keep the pancakes from burning, but the hotter the grill the fluffier the pancakes!
Don’t under cook; they will be pasty, better to be over done slightly -- "the only thing worse than a burned pancake is an undercooked pancake".
Fruit add tends to slow the cooking time. A ripe banana halved lengthwise and sliced into 1/4" slices is a nice addition, as are peeled and diced apples. One medium / large banana or medium apple is about right for a batch of pancakes.
Ingredients
1 1/4 cups soy milk, vanilla, organic
2 1/2 cups whole wheat flour
1 1/8 cups rolled oats -- thick
1/4 cup millet flour
3 tablespoons gluten, wheat
3 tablespoons brown sugar
1/2 teaspoon salt
3/4 cup raisins
1/4 cup sunflower seeds
Place in a small bowl; to be put on the top of the wet and dry ingredients:
2 teaspoons yeast
Directions
If your bread machine has a raisin bread cycle, add the raisins and sunflower seeds at the first beep; otherwise add them at the end of the first knead. Or, add them at the beginning and let the bread machine lightly chop them. Whatever works for you.
Put all the dry ingredients, except for the yeast, into a bowl and mix carefully so the dry ingredients don't fly around.
Put all the wet ingredients in the bread pan.
Carefully add the dry ingredients on top of the wet ingredients, do not mix. Make a slight dip in the dry ingredients and put the yeast in the depression. Put the pan into the machine, select Whole Wheat and press the start button.
Check carefully during the first kneading to be sure the dough is mixing well - depending on the temperature and humidity of the inside of your house, the humidity and temperature of the ingredients, water or flour may need to be added to achieve a good dough ball. Make sure the water has been warmed up to at least room temperature, as cold water would slow the activity of the yeast, resulting in a shorter loaf.
Adapted for vegan baking and submitted by Evpraxia W.
Original Source: "Bread machine Baking for Better Health"