January 23, 2012

MANDARINE PANCAKES:

2 cups whole wheat flour Egg Replacer equal to 1 egg

1 ½ cups soy milk

Egg Replacer equal to 1 egg

1 Tbsp Bragg Olive Oil

Com­bine soy milk, olive oil, and Egg Replacer. Add soy milk

mix­ture to flour, mix. Cover. Chill for 1 hour. Place a skillet

coated with olive oil over medium heat until hot. Remove pan

from heat and pour a 4 cup bat­ter into pan. Quickly tilt pan so

bat­ter cov­ers bot­tom of pan. Cook about 1 minute. Turn pancake

over; cook 30 sec­onds on the other side. Makes 12 pancakes.

FILLING:

1-oz bean thread noodles

½ cup shi­itake mush­rooms, slice

(fresh or rehy­drated from dried)

½ cup green onions, diag­o­nally slice

1 cup bean sprouts

1 cup Chi­nese cab­bage, thinly slice 2 cloves gar­lic, mince

1 tsp Bragg Liq­uid Aminos

1 Tbsp sesame oil

1 tsp fresh gin­ger, mince

½ cup firm tofu, shred

Sweet & Sour Plum Sauce

Cover noo­dles and mush­rooms with boil­ing water. Cover and let stand 30 min­utes. Drain. Sauté with remain­ing veg­eta­bles and spices in oil until heated through and cab­bage is limp. Spread each pan­cake with 1 Tbsp of Sweet and Sour Plum Sauce (page 163) and 3 cup of fill­ing. Roll up, fold­ing in bot­tom end.