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Recipes
Pancakes - Banana Pancakes - Forks Over Knives
By PamCallan
By Heather McDougall March 4, 2015 Banana Pancakes are a favorite breakfast in our home
- 1½ cups whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon sea salt
- 1 tablespoon egg replacer
- 2 bananas, mashed (¾−1 cup)
- 1½ cups unsweetened, unflavored plant milk
- 1 cup sparkling water
- 1 cup fresh or frozen blueberries (optional)
Cobbler- Fruit Cobbler
By PamCallan
Heat oven to 400 degrees DOUGH Mix four, sugar, baking powder, and salt in medium bowl
- FRUIT MIXTURE
- 1/2 cup sugar
- 1 tbsp cornstarch
- 1/4 tsp cinnamon
- 4 cups fruit
- 1 tsp lemon juice
- DOUGH
- 3 tbsp shortening
- 1 cup all-purpose flour
- 1 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
Lemon Mousse
By PamCallan
Place cornstarch and sugar in saucepan
- 1/4 cup corn starch
- 1/2 cup white sugar
- 1/2 cup fresh squeezed lemon juice (3 lemons) - cut in half, put in fork, and screw it around while squeezing
- 1/2 cup water
- 1 tsp grated lemon rind
- 2 egg whites (room temp)
- 1/2 pint heavy whipping cream
- Garnish with blueberries or peaches
Muffins - Blueberry Muffins - Forks over Knives
By PamCallan
By Cathy Fisher December 6, 2013 Lemon zest and cardamom give these Blueberry Muffins their amazing flavor and ...
- 12 Medjool dates, pitted and chopped (about 1-½ cups or 8 ounces)
- 1 cup non-dairy milk
- 1-½ cups old fashioned rolled oats
- ¾ cup millet
- 2 teaspoons baking powder
- ½ teaspoon ground cardamom
- ½ cup applesauce
- 1 teaspoon lemon zest, packed
- 1 cup fresh or frozen blueberries (if frozen, do not thaw first)
- ½ cup roughly chopped walnuts
Soup - Vegetable Stone Soup - Forks over Knives
By PamCallan
By Sharon Palmer February 16, 2018 This comforting vegan vegetable soup recipe was inspired by the old folktale...
- 3 cups low sodium vegetable stock
- ½ (14.5-ounce) can low-sodium diced tomatoes, with liquid
- ¼ cup green lentils, uncooked
- ¼ cup barley, uncooked
- 1 small onion, cut into ¼-inch dice (1 cup)
- 1½ cloves fresh garlic, minced (¾ teaspoon)
- 1 celery stalk, cut into ½-inch dice (½ cup)
- 1 medium carrot, sliced (½ cup)
- 1 small zucchini, sliced (⅔ cup)
- 2 small, thin-skinned potatoes, such as Yukon gold or red, cut into ½-inch dice (2 cups)
- ½ cup sliced mushrooms
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried mustard
- 3 slices whole grain bread
- ½ tablespoon lemon juice
- 2 tablespoons chopped fresh herbs (e.g., parsley, chives, basil)
- Sea salt (optional)
Brownies - Fudgy Vegan Brownies - Forks over Knives
By PamCallan
By Del Sroufe December 8, 2017 Moist, rich, and seriously fudgy, this no-fuss recipe for vegan brownies deliver...
- ⅔ cup pure maple syrup
- ½ cup unsweetened applesauce
- 2 tablespoons almond butter
- 3 teaspoons ground flaxseed
- 1 teaspoon pure vanilla extract
- ½ cup whole wheat pastry flour
- ½ cup walnuts, finely chopped (optional)
- 5 tablespoons unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Pear Tart
By PamCallan
Butter a 9-inch springform pan Squeeze half the lemon juice over pears
- 1/2 cup butter (softened, unsalted)
- Juice of 1 lemon
- 2 eggs
- 1/8 tsp salt
- 1 cup flour
- 1 tsp baking powder
- 1 cup plus 2 TBSP sugar
- 1 tsp vanilla
- 1/8 tsp mace
- 1/2 tsp cinnamon
- 1 lb pears cored and sliced 1/2 inches thick
Waldorf Salad
By PamCallan
Mix all ingredients and serve cold
- 2 cups diced tart apples
- 1 tbsp sugar
- 1/2 tsp lemon juice
- dash salt
- 1/2 cup pecans
- 1/2 cup cut-up, pitted dates
- Coconut to taste
- 1/2 cup whipping cream (add vanilla - 1 capful)