All my recipes recieve the "clean plate" seal of approval by my family before being included in my cookbook.
Recipes below include:
Pancakes, Wilted Spinach Pasta, and Italian Donuts
Pancakes
(About 1½ dozen)
Dry Ingredients:
2 Cups – All-Purpose Flour
2 Tbsp – Sugar
3 Tbsp – Baking Powder
¼ tsp – Salt
Liquid Ingredients:
3/4 Cup – Plant-Based Milk
1½ Cups – Water
4 Tbsp – Sunflower Oil
1 Tbsp – Vanilla
¼ tsp – Apple Cider Vinegar
In a large mixing bowl, stir together dry ingredients. Make a well in the dry ingredients. Add liquid ingredients and stir until combined. Heat skillet over medium heat with a drizzle of oil. Drop the batter onto the hot skillet by approximately 1/4 cupfuls. Flip when edges become dry and bubbles appear. Cook until golden brown on both sides.
Wilted Spinach Pasta
Water
1 lb - Spaghetti Noodles
Pinch - Salt
1/4 Cup - Sunflower Oil
1 - Medium Onion (chopped) 2 - Bell Peppers (chopped)
6 oz - Baby Spinach
3 tsp - Garlic Powder
Salt & Pepper to taste
Fill a large pot 2/3 full of water, add a pinch of salt, and bring to a boil. Add the spaghetti noodles and bring back to a boil. Cook until Al-dente then strain. In a large sauce pan, saute the onion and bell pepper in the Sunflower oil (onions will become translucent). Add the baby spinach and cook until wilted. Stirring occasionally. Stir in the basil and garlic powder then the cooked pasta. Add salt and pepper to taste.
Italian Donuts
Dry Ingredients:
2 Cups – All-Purpose Flour
2 tsp – Baking Powder
½ tsp – Salt
Liquid Ingredients:
¾ Cup – Cold Water
1 Tbsp – Sunflower Oil
1 tsp – Vanilla
Cooking Oil for Frying
¼ Cup – Powdered Sugar
-or-
¼ Cup – Sugar mixed with
1 tsp - Cinnamon
Combine the dry ingredients. Form a well in the dry ingredients. Add the liquid ingredients to the well. Stir until it forms a ball.
On a floured surface, roll to about ¼ inch thick, adding more flour to prevent sticking. Using a butter knife, cut into approx 1” squares.
Fill a skillet with about ¾ inches of cooking oil and heat until shimmering. Drop only enough of the dough squares in the oil to give them room to all float to the surface. Cook for about 20 seconds then flip and cook the other side for about 20 seconds. Drain on paper towels.
Place the topping of your choice in a container with a lid. Add all the cooked squares to the container. Put the lid on and gently shake to coat.