Vegan Multigrain Waffles-Melba-Style

1 1/2 cups whole wheat flour
1 cup all-purpose flour
1/3 quick-cooking oatmeal
1/4 cup wheat germ
1/4 cup flax seed meal
1 tablespoon cornmeal
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons honey
1/4 cup Canola oil
2 teaspoons vanilla extract
2 1/2 cups plus 2 tablespoons fat-free milk
2 very ripe bananas, mashed (1 cup)
1/4 cup chopped pecans

Mix the dry ingredients in a big bowl. Then mix the wet ingredients in another bowl and add to the dry ingredients. Cook the waffles following the waffle maker instructions making sure the batter cooks through.

Serve with peach slices in 100 % fruit juice, strawberry syrup and fat-free whipped cream or your favorite syrup.

Makes 14-16 waffles

Egg Pie

Recipe courtesy of my Filipino friend, Ruby Bradshaw

1 Store-bought pie crust or home-made (see my home-made pie crust recipe on the Dessert Section)

Filling:

1 3/4 cups evaporated milk
3 large eggs
1 large egg, egg white and yolk separated
1 cup granulated sugar
1 teaspoon vanilla extract

Directions:

Follow the instructions of my home-made pie crust recipe. The flattened dough should be wide enough to fit a 9-inch pie plate. Place the crust into pie plate and cut the extra using a pair of scissors. Refrigerate while doing the filling.

Start making the filling by scalding the evaporated milk. This is done by heating in the microwave for 2 minutes.

In a mixing bowl, combine the eggs and egg yolk and whisk. Gradually add the sugar while whisking.

Add the vanilla and mix until all the ingredients are combined.

Pour in the scalded milk and mix thoroughly.

Beat the egg white with an electric mixer until it forms soft peaks. Fold in the beaten egg white in the egg mixture.

Preheat the oven to 350 F. Pour the filling mixture into the refrigerated pie crust. Bake for 15 minutes at 350 F. Then lower the temperature to 325 F and bake for 30-40 minutes or until a toothpick inserted in the center of the pie comes out clean.

Remove the egg pie from the oven and let cool.

Makes 8-10 servings

Broccoli Cheese Soup in Slow-Cooker

This is one of the best broccoli cheese soup recipes I have ever had. Pretty easy as well.

1 (20 oz ) package frozen broccoli pieces, thawed
2 cans (10 3/4 oz) cream of chicken soup, undiluted
1 yellow onion, finely chopped
1 tablespoon olive oil
2 cups milk
1/2 cup water
1/8 teaspoon ground cayenne pepper
2 cups grated or shredded Cheddar cheese


Mix the cream of chicken, milk, water and cayenne pepper in a bowl. Add the broccoli pieces and set aside.

In a small skillet on medium heat, cook the onions in the hot oil until tender. Add the onion to the soup mixture.

Pour into the slow cooker. Cover and cook on HIGH for 3 hours.

Add the cheese and stir until melted. Serve hot.

Makes 4-6 servings