I just finished my huge, but fantastic breakfast.
VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!
With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!
I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh… what does small mean to Americans? =p
And here’s what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I’m on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I’m very much into cauliflower at the moment, too.
Here’s my adapted version of the Mustard Sauce:
Ingredients
1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 – 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste
1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste
Sadly I didn’t cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.
Your breakfast puts my breakfast to shame!!! And I’m adding the mustard sauce to my ever-growing list of things to try. I used to hate mustard, but it grew on me, and now I can’t imagine my life without it hehe.
Yay for cauliflower
). Oh, and guess what show I watched last night ;o)