Vegan Pancakes

Ingredients:
1 cup bread flour
1 Tbsp organic pure cane sugar
1 Tbsp baking powder
1 tsp baking soda
1 tsp white distilled vingegar
1 cup almond vanilla milk

Directions:

Place all ingredients into mixing bowl and whisk till it's well mixed. Heat up a nonstick skillet pan or griddle at low to medium heat (you might need to adjust this). Scoop with a ladel or pour approximately 1/4 cup batter onto pan. You should be able to fit at least 4 pancakes in a nonstick skillet.  Brown on both sides. Serve with earth balance and pure maple syrup or with whatever your heart desires.

© 2011 (Erika) Cooking Divas

Chocolate Peanut Butter Buckeyes

Ingredients:
1 cup creamy peanut butter
1/2 cup crunchy peanut butter
1 cup organic margarine spread
5 1/2 cups confectionary sugar
1/2 tsp salt
1/2 tsp pure almond extract
1/2 tsp pure vanilla extract
4 cups of ghiradelli bittersweet chocolate chips

Directions:
In a mixing bowl, add peanut butter, margarine confectionary sugar, salt, almond extract and vanilla extract. Start to mix slowly so confectionary sugar does not get everywhere. Mix it well. Then roll into tiny balls and insert a toothpick in each ball and freeze for at least a half hour. Melt chocolate in a microwaveable mixing bowl for approximately 3-5 minutes at 50% power, stopping a few times to stir chocolate chips. I melt 2 cups of chocolate at a time. Don't over heat them or chocolate will be ruined. Dip the balls in the melted chocolate and place on waxed paper, a silpat or greased sheet. Let chocolate harden and serve.

© 2011 (Erika) Cooking Divas

Vegetarian Sauerkraut and Potato Soup

Ingredients:
1 Tbsp canola oil
1 1/2 cup carrots sliced
1 onion diced
4 bay leaves
2 medium to large potatoes cubed
3 (15 oz) cans of sauekraut (rinsed and drained)
2 Tbsp tomato paste
1 Tbsp real hungarian paprika
2 garlic cloves minced
1 Tbsp organic pure cane sugar
4 tsp vegetable base
10 -15 black peppercorns
8 cups of water
optional: sour cream

Directions:
In a cast iron pot, add oil, onions and carrots. Place on stovetop on medium heat. Sautee till they start to become tender. Then add the rest of the ingredients. Cook for 1 to 1 1/2 hours on low to medium heat covered with a little space for steam to come out. You may serve this with a dollop of sour cream on it. Also if it's too sour for you, then add some more sugar to it. Enjoy!

© 2011 (Erika) Cooking Divas

Simple Tomato Basil Sauce

Ingredients:
28 oz. can Imported Premium Imported Italian Peeled Hand Picked Tomatoes
1 Tbsp organic pure cane sugar
1/2 tsp salt
1/4 tsp freshly ground pepper
1/2 Tbsp basil (fresh is best)

Directions:
In a stainless steel saucepan, add the can of tomatoes. Rip up the tomatoes into smaller chunks with your clean hands. Then add the rest of the ingredients and cook on low to medium heat, stirring occasionally for approximately 15-20 minutes.

© 2011 (Erika) Cooking Divas

Baked Haddock Over Spinach

Ingredients:
1 lb. haddock (2 fillets)
5 oz. fresh spinach
1 lemon
1/2 tsp liquid amino
1 1/2 Tbsp Grey Poupon Deli Mustard
2 Tbsp capers
2 Tbsp granulated garlic
1/4 freshly ground pepper

Directions:
Preheat oven to 375 degrees. Place spinach into 8 x 8 square pan (I used stoneware). Sprinkle tablespoon of garlic onto the spinach leaves. In a small mixing bowl, add the juice of one lemon and add the liquid amino and deli mustard to it and whisk it together. Then pour the mixture onto both the fish fillets. Sprinkle the rest of the garlic, freshly ground pepper and  capers over the fish. Place in the oven uncovered for approximately 30-40 minutes..till fish is flaky.

© 2011 (Erika) Cooking Divas