My Chinese New Year's Egg Rolls

Disclaimer: Homemade Egg Rolls take at least a few hours to make. I'm going to post pictures here, but I don't want to break my own rules by posting the recipe. If you guys are interested, email me and I'll give you the dish (so to speak.) Heh. I have to say though. This is my mom's meatless recipe and she is a damn fine cook.

For those of you who don't already know, it's a popular Chinese tradition to serve Egg Rolls on New Year's Eve because they represent wealth since they resemble a gold bar.

Those are gold alright... Yum! Happy Chinese New Year's!

Easiest Vegan Pancakes Ever!

These yummy vegan pancakes were the easiest pancakes I've ever made. For variation, you can throw some fresh fruit, walnuts, and maple syrup on them!

Ingredients:
1 Cup Flour
1 Tbsp of Sugar (I used organic cane sugar from Trader Joe's)
2 tsp Baking Powder
1/8 tsp of salt
1 Cup Soy Milk (I used Trader Joe's Soy Creamer)
2 Tbsp of Canola Oil

Combine flour, sugar, powder and salt in a mixing bowl. Add soy milk and oil to your mixture. Mix with wire whisk. I used a wire whisk hand blender. Mix until smooth. Set a non-stick pan over medium heat. I kept a can of canola oil spray handy just in case. The pan can get really hot after the first pancake, keep watch so you don't overcook them. Also, make sure your pan is lightly oiled especially if you're not using a non-stick pan (thus keeping spray handy).

Take a ladel (I used an ice cream scoop) and pour one spoonful of mix into the pan. Make sure you spread it around a little by picking up the pan and circling. You want the pancake to be thin, but still completely covered. Flip carefully with a spatula when you see the mixture bubble or if the sides turn a yellowish brown. Step and repeat until all the mix is gone!

Total Time: 30 minutes! Top with maple syrup. YUM!

Baked Tofu Sandwich

You need bread, baked tofu, some kind of spread, mushrooms, and some kind of leafy green. In this picture I used buttermilk bread. First I prepared the mushrooms by slicing them thinly. Then I sliced the baked tofu into thinner slices. (It usually comes as a block.) I had a difficult time slicing the tofu as you can see from the picture. The bread had a thin layer of mayo before I added the raw spinach. Finally, I topped it off with the tofu and mushrooms! For those of you who are vegan, you can easily substitute mayo with mustard or hummus. You can also make variations using sprouts rather than spinach.

15 minutes to make, 15 minutes to eat. Mmm!