These are nice fluffy pancakes. So good they only need one name... Prince. Madonna. Pancakes.

In a mixing bowl, stir together:

1c water
1c soymilk
1T evaporated cane juice (sugar, available in bulk or in packages as Florida Crystals at Whole Foods)
2T canola (or soybean) oil

Then add:

2c flour (I prefer whole wheat, but all-purpose flour will work as well if you're not into the whole wheat taste.)
4t baking powder (I prefer Rumsford or Clabber Girl, as these contain no aluminum.)
1/2t salt

mix with a large spoon until lumps dissolve. Grease cooking surface with a stick of Earth Balance before pouring on batter; re-grease later if pancakes start sticking. Flip the pancake when a number of bubbles have formed and popped. Makes 6-8 good sized pancakes (enough to feed 2 or 3 people.)

Note: I've had the best results using a flat cast-iron skillet which covers two stove burners (and thus lets you make two large pancakes at once.) you can find these for around $10 at Harbor Freight Tools on the SE corner of 22nd and Craycroft. The nice features of this are that it has no edges to make flipping the pancakes difficult, it has no non-stick coating to eventually wear off, and it is so massive that it cooks the pancakes evenly, unlike thinner pans which don't distribute the heat as well. And as long as you give it a little Earth Balance from time to time, nothing will ever stick to it.

From the video “Maximum Nutrition: Transitioning Toward a Plant-Based Diet” With Michael Greger, M.D. (www.veganMD.org)

2 c. water
1 c. shiitake mushrooms, dried
1 c. chopped spinach
Drop of sesame oil (optional)
4 tsp. unpasteurized miso paste

In medium saucepan, bring water, mushrooms, spinach and sesame oil to a boil over medium heat. Remove from heat. Skim off some hot water and put it in a separate bowl. Add miso (2 tsp. per cup of water in recipe), whisk, then add back to soup. Serve immediately.

Other options: Add cubed tofu with the mushrooms. Add cooked barley with the miso. Add vegan Parmesan cheese and/or Asian chili sauce for extra flavor with the miso.

Notes: Dried shiitake mushrooms are cheaper at Asian markets, good source of zinc, concentrated source of Vitamin D, decreases cholesterol and boosts immune system. With miso, lighter colors are sweeter, less salty and more mellow in flavor.

From the video “Maximum Nutrition: Transitioning Toward a Plant-Based Diet” With Michael Greger, M.D. (www.veganMD.org)

2 Tbls. flax seed (brown or golden)
½ frozen banana, the riper the better
½ c. frozen blueberries
Other fruits (optional)
1 c. organic soymilk

Place flax seeds in blender, spice grinder, coffee grinder or food processor and grind into meal. Blend ground flax seeds, frozen fruit and soymilk in blender until smooth. Serve immediately.

Notes: Healthful Omega-3 fatty acids can be found in walnuts and dark green leafy vegetables, but flaxseed is the most concentrated source.