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pancakes, pizza
& more
yields 2–4 servings
OPEN-FACE GRILLED
CHEESE WITH AVOCADO
AND ALFALFA
4 tablespoons mayonnaise,
Cashew Mayonnaise (p. 177),
or Homemade Mayonnaise (p. 176)
1½ tablespoons tomato sauce
½ teaspoon oregano
1 sour pickle, cubed
4–5 slices whole grain bread or rolls
1 avocado, sliced
1 tomato, sliced
1 cup alfalfa or sunflower sprouts
3 slices Muenster cheese
1. In a small bowl, combine the may-
onnaise, tomato sauce, oregano,
and pickle. Arrange bread slices
on a cookie sheet and spread the
mayonnaise dip onto each slice of
bread.
2. Place a layer of avocado and a slice
of tomato on the bread. Smear an-
other layer of the mayonnaise dip
on top of the tomatoes.
3. Sprinkle with a handful of alfalfa
sprouts and top each slice of
bread with half a slice of Muen-
ster cheese.
4. Bake at 350˚ F until the cheese is
melted, about 5 minutes.
92 HEALTHY EVER AFTER mozzarella cheese
93
yields 2 pizzas
While this sandwich is perfect at any time,
it’s ideal for a late breakfast or brunch. Go
ahead—relish the few stolen moments of yields 8 pancakes
quiet and assemble this sandwich. Enjoy the COCONUT MILK PANCAKES
side benefits that the avocado imparts: high Serve with Date Sauce (p. 396) or Berry Sauce (p. 394).
in essential fatty acids, it lowers your HDL,
the “bad” cholesterol. 1½ cups gluten-free all-purpose
flour (see recipe note) 1. In a large bowl, blend all of the ingredients, except the oil, with
an immersion blender until the batter is smooth.
¾ cup quinoa or buckwheat flour 2. In a nonstick skillet, heat the oil on high heat. Drop the batter
½ teaspoon baking soda by the tablespoon into the skillet. Reduce the heat and cook,
½ teaspoon salt flipping once, until brown.
½ teaspoon ground cinnamon
1¾ cups coconut milk RECIPE NOTE Although this recipe calls for gluten-free
3 eggs, beaten all-purpose flour, it also works well with oat flour or almond
4 tablespoons butter, softened flour.
4 tablespoons honey
2 tablespoons oil, for frying
yields 8 pancakes
BREAKFAST PEANUT BUTTER PANCAKES
Serve these pancakes as a special breakfast treat. They’re delicious when topped with
yogurt and bananas.
3 eggs or 3 tablespoons arrowroot 1. In a medium bowl, beat the eggs or arrowroot starch mixture,
starch dissolved in ¼ cup water milk or milk substitute, honey, and peanut butter.
2 cups milk or milk substitute 2. Add the baking powder, salt, flour, wheat germ, and lecithin
(such as soy or rice milk) and mix just until combined.
¼–½ cup honey 3. Heat a greased 8-inch frying pan. Pour 1/3 cup of the batter into
½ cup peanut butter the pan and fry until golden, flipping once. Repeat with the
(see recipe note) remaining batter.
2 teaspoons baking powder
Pinch of sea salt RECIPE NOTE For those sensitive to wheat or peanuts,
1½ cups whole wheat flour you can substitute rye or spelt flour for the whole wheat
(see recipe note) flour, and almond butter can be used in place of the peanut
½ cup wheat germ butter.
3 tablespoons lecithin granules
(optional)
(p. 196) or shredded 2 cups Raw Marinara Sauce (p. 113) 2 cups Nondairy Farmer Cheese 2 cups broccoli florets ½ green bell pepper, diced ½ red bell pepper, diced ½ pound mushrooms, sliced 2 cloves garlic, crushed 1 zucchini, unpeeled and sliced 1 onion, diced 3 tablespoons olive oil VEGETABLE TOPPING and then sprinkle with the shredded cheese. marinara sauce over the prepared dough, then top with the vegetables, adding the broccoli l
once, until golden.
butter or oil, and fry, flipping
ter by the tablespoon into hot
Mix well.
and add to the dry ingredients.
applesauce, cider, honey, and oil
lecithin.
flours, baking powder, salt, and