Sunday, August 28, 2011

Vida Vegan Con

Believe it or not, I just returned from Vida Vegan Con with no plans to revive this blog. But suddenly, I find myself sitting here inspired to write. I am coming away from the event with a sense of gratitude. Three young women put a tremendous amount of effort into planning and arranging this entire event and it took off like a stellar rocket. There was always more than enough food to go around, samples galore and the people teaching the classes were awesome! But how could they not be? Isa Moskowitz, Fran Costiga, and plenty of other names that I really should be dropping. But seriously, I saw the guy who writes Suicide Food... He looked at me strangely because I was actually very strangely trying to read his name tag without disturbing him. Robert Cheeke made an appearance at the Gala. I like Robert a lot because he proves that a vegan really can have any body type. Most of the people there were these skinny twenty-some-odds, then you have Robert Cheeke, the body builder with a lot of definition and very little body fat. Then you have me, who easily qualified as one of the heavier people at the conference. Let's just say I am heavier than the average American and leave it at that.
So, Vida Vegan Con gave me lots of pointers for writing a blog. But my girlfriend probably unintentionally gave me the best one. It was the end of a long day looking around Portland and attending conference functions and she just seemed really exhausted and done. So, she sat down and started writing a blog post. To me, this looked like a lot of work for so late in the evening, so I expressed surprise that she was actually writing a post. She said "This relaxes me."
I appreciate the blogs out there that people pour so much effort into. A lot of blogs are the labor of extreme love. I am a software engineer... constantly, constantly working on big projects in my profession. At times, adding a cooking project is no problem, then blogging about the cooking project is no problem. I begin to want to cover what I learned from cooking, not only for the benefit of a supposed future reader base, but also for myself. Once it begins to take more than a few sittings to get a post ready, the amount of effort has become too great and the post never gets done.
I am a software engineer and I work on projects all the time. If I am going to work on another project, it has to be something that feel is worth the investment of the "living life" time I have. Not that a blog post does not have that importance.... Except for the fact that even though I am a unique person, I still have not found that unique thing to put into writing and offer to veganism. There are millions of voices on the Internet and thousands of them are vegan. Top that off with the fact that many vegans are incredibly unique people with tons of time on their hands.
When I stopped actively being the organizer for the ABQVEG group in Albuquerque (and lazy ass me, I still have not replaced myself) I sort of lost my public vegan identity... Though I have plenty to offer, a blog on food is probably not going to make me feel like I am filling a niche that needs to be filled. For the moment, all I can really do is pause while I am breaking into a fellow vegan's house to steal their cookies, and say, "Maybe it's to teach other vegans the best way to pry a locked window out of its sill quietly.... Nah!" In the meantime, please leave your Alternative Baking Company cookies out on the kitchen counter still in the wrapper. Thank you!

Thursday, November 18, 2010

Incredibly Yummy Vegan New Mexican Green Chile Stew

Green Chile
What the heck is green chile stew?  If it's not New Mexico's state dish already, it should be.  It's New Mexico's answer to the tradtional beef and potato stew.  At its core, it is just a beef and potato stew, but instead of the typical pot roast vegetables like carrots and celery, you have green chile.
As far as green chile is concerned, I am not talking about green chile in the can, which you often see in stores around the US.  (By the way, I am not putting the "Perfect Pantry" -- which I typoed at first by missing the "r". Serious Freudian slip there -- down.  They just actually had a picture of canned green chile I could use!)  I am talking about frozen green chile, which is all the taste without all the fuss.  Jarred green chile is usually better than canned too.  Canned green chile is often packaged with citric acid, which changes the flavor and texture.  In some cases, I actually like it, but it would make the soup a bit tangier than it's supposed to be.
Also, if you'd like to know how much heat green chiles have, well, it varies and they're packed according to how hot they are.  They come in several heat ratings:  mild, medium, hot, and extra hot.  Generally, they aren't a bell pepper, but the hottest green chile is not as hot as the hottest jalapeƱo.  Varieties for green chile include Anaheim, Big Jim, and several other varieties.  Check out this page from New Mexico State University for details on the varieties used.
If you live in New Mexico, you probably already know that you can find containers of green chile in your freezer case at just about any grocery store.  Here in Albuquerque, it wasn't long before Whole Foods and Vitamin Cottage started carrying them in addition to the regular grocery stores that have been carrying them for as long as I can remember.  Chances are, if the store doesn't carry it, the customers ask the store to start stocking it.  Which, if you are having a hard time finding it where you live, is exactly what you should do!  Ask your local favorite store if they will special order it or even stock it for you!

A bowl of delicious green chile stew

Vegan Green Chile Stew
So now that we have a good idea of what green chiles are and how wonderful and awesome I think they are, let's dig in and make some green chile stew!  Mine's simmering and filling the house with warm awesomeness as I type.

Ingredients needed to make green chile stew.
1 ~13 ounce container of frozen green chile.  (If you did not thaw it, it's not a tragedy.)
3 large potatoes
1 large yellow onion
4 cloves of garlic
Meat substitute resembling beef (see details in recipe if you're not sure what I mean.)
3 Tbsps of powdered vegetarian vegetable broth, "chicken" broth or "beef" broth*
Canola oil
6 cups of water*
6 quart soup pot with cover

*Instead of the broth powder and water, you can just use 6 cups of a vegetarian broth like those from Imagine Foods.

The "meat substitute resembling beef" can be just about any meat substitute. I highly recommend TVP, or frozen soy crumbles like Boca Crumbles or Gardein Beefless Tips. This go-round, I used the beefless tips. I typically use the Boca Crumbles.
Chop the potatoes into quarter inch or smaller cubes.  Heat roughly 1-3 tablespoons of canola oil in a nice big frying pan.  The oil will be thinner and may appear swirly when ready.  Don't let the oil smoke!  Add the potatoes and sautee until brown.  Add the potatoes to the soup pot.
Dice onions and sautee until almost clarified.  Meanwhile, crush the garlic and add to the sautee pan.  Sautee the mixture until clarified but not brown.  Add the mixture to the soup pot.
If the meat substitute is a frozen or refrigerated product like the crumbles or beefless tips, sautee it until it's nice and brown.  This will prevent your meat substitute from becoming mushy in the soup.  If you're using TVP, you can just toss it into the pot.  The broth will do all the hydrating you need.
Dump the green chile into the pot.  Put in the powdered broth, toss in the water, stir generously, cover and turn the heat to high until it boils vigorously.  Now, turn the heat down to low and let the pot simmer for an hour or two. As you let the pot simmer, be sure to stir on occasion.  What you're trying to do is break down the potatoes so that the starch thickens the soup.  If you're successful at this, and you're not stirring the pot, the bottom will burn.
Once this is all done, enjoy your green chile stew!  Serve in a bowl beside fresh, hot flour (flour, not corn)  tortillas spread with melted Earth Balance.  I hope you love it as much as I do!
Heat yourself a tortilla to go with the green chile stew

Sunday, November 7, 2010

Notes on Laundry Detergent

When choosing a laundry detergent,  I have 3 major goals:

  • Vegan:  no animal testing or animal ingredients
  • Environment:  The less the rest of the world knows that I've used this detergent, the better. 
  • Effective:  my clothes must look clean and not smell.
My opinions here are by no means fully formed.  These are the experiences I've had so far in my search.  Feel free to share your own (and even contradict me since I am fairly new to the search for vegan laundry detergents.) 

I like Maggie's Soap Nuts for day-to-day washing.  I work in an office environment where my clothes don't get heavily soiled except for the occasional food stain.  When using these, I occasionally give my clothes a wash with another detergent as these tend to be a fairly mild detergent.  Here, I am referring to the actual soap nuts in a bag. 

I tried both the Maggie's Soap Nuts liquid and the Biokleen liquid laundry detergent.  Both of these had very embarrassing results for me.  This summer, I washed my tee-shirts using this detergent, dried the shirts and tossed one on and then went to my friend's house.  The summer days here are pretty hot and I usually sweated up a storm on the way to his home and even after I got to his home because he does not air condition the entire house.   Even though I had a shower just an hour before, my shirt smelled like I had run a marathon the previous day and then went to sleep in it and came straight to his house.  I was difficult to be in the same room with (and we were having an all-day LAN party).   I may have done something wrong in using these detergents, but I don't understand why if I had used too much I would not smell like detergent rather than "butt".

Right now, I am using Ecos Laundry Detergent from Earth Friendly Products. This detergent is actually working out really nicely so far and seems to be a decent detergent.  Sorry I don't have stain tests or anything myself rather than a lax recommendation.  

Saturday, November 6, 2010

The "beer" chocolate chip cookies that did not get my approval and more...

If you can't tell already, I know and love Tofu Mom of the Vegan Food: More than Tofu and Sprouts! blog.  Though I cook plenty of my own things, I like a lot of her recipes, such as this vegan chocolate chip cookie recipe that her daughter developed.  That's not the recipe involving beer!  If you want really awesome chocolate chip cookies, I suggest you make this recipe to the tee.... No substituting of ingredients, even in terms of subbing whole wheat flour for all-purpose, etc.  The cookies are not supposed to be healthy!  They're supposed to make your friends insanely jealous when you give your friends one bite and then say, "Sorry.  I need the rest of the cookies because of my special vegan diet!"  (No, seriously, your friends will love these.  They don't taste "vegan", whatever that means.)
The recipe is infallible in the sense that if you follow these directions, you will come out with an awesome chocolate chip cookie.  I can't seem to get my cookies to turn out exactly like her daughter's, but I come up with cookies that I give out to people and they clamor for more.   The recipe is well-calculated and has been studied and revised as much as recipes in a good cookbook are.  But somewhere in the process, I am doing something differently without knowing it.  This recipe is not one in which she has left out the secret ingredient or knowingly left out a detail of the process.  She wants people to succeed in making the recipe.  Thing is, her cookies flatten out into these nice thin chewy disks, and mine are these thick cookies that are crunchy on the outside and chewy in the center.  Neither of these results is a bad cookie...  Her's by far are more aesthetically appealing.  Mine are more of the "If it tastes awesome, who cares?" camp.  The only thing I can guess is that I need to buy honest-to-goodness all purpose flour, use Smart Balance Light and not Earth Balance.  The flour and oil matter in the recipe a lot.  You don't want the gluten in the flour hanging on for dear life to keep the cookie in its original shape and the oil has to start out solid and then give in order to spread the cookie out in the pan while the cookie bakes.

Beer and Chocolate
So now that I've bragged all over Tofu Mom's daughter's vegan chocolate chip recipe, I want to tell you about a little experiment I tried the other night.  Did you know that beer and chocolate pair well?  No, I am not talking about that one night you put on your "Whoa there, Stallion!" baseball cap, drove down to the quick shop and picked up a six pack of Bud Light and a Hershey Bar!  I am thinking of something more along these lines.  If you have not tried Rogue Chocolate Stout and you enjoy a good beer, you should.  On tap is even better. (I found it on tap in Portland.  I could not tell you how likely you are to find it in a bar, as I seldom go to bars.)
Knowing this, I decided I would start with a good chocolate chip cookie recipe and substitute beer in for the liquid.   Well, okay, it was on the spur of the moment late at night when the stores had already closed, and even if they hadn't, I did not want to go.  So the beer was not the only substitute I made.  I used whole wheat flour instead of all purpose flour, no-sodium baking powder (doubled in amount) for the baking soda, and doubled the flaxseed because I suddenly found myself without Ener-G Egg Replacer.  I even considered using corn starch in place of the Ener-G, which would be a poor substitute, and found myself even without cornstarch.  Hey, but I have plenty of pinto beans and quinoa!
The cookies did not turn out to be a disaster.  They're just a bit drier than they should be -- so actually pretty acceptable for a homemade chocolate chip cookie.
The part that disappointed me was the part the beer played in the cookie.  I broke out the 1554, a dark ale, but not quite a stout or porter and added the 1/4 cup of it for the liquid in the recipe.  The first disappointment is that I used the beer to mix the flaxseed and it just was not coming together.  Flax seed is a substitute for eggs in baking, and you mix the flaxseed with a liquid and beat it thoroughly to bring out its egg-like binding properties.  The flaxseed will begin to congeal with the liquid and pretty soon you will notice the flaxseed refusing to just let that water settle in the bowl like it was before.  Now it has some binding properties.  Not with the beer!  I could not quite figure this out.  Flaxseed works with plant milks and I assume it works just fine with water.  So what the heck is it about beer?  I beat the flaxseed into the beer for quite some time and it finally became a little bit bindy.  I would have to settle for that result.
The next part was even more disappointing.  1/4 cup of beer -- even a good strong tasting beer -- is just not much beer, and I was wondering if it was going to come through in the dough.  I tossed a little more in before I decided to have the rest of the beer myself.  I mixed it into the dough and tasted it.  I could taste the beer a little bit, but I was suddenly not sure what I thought of it.  The beer was coupled with sugar, margarine, and coconut oil, and I was tasting buttery beer with sugar.  It was a little bit fruity.  Maybe baking it would resolve matters.
I baked the cookies and gave them a taste.  I thought I could not taste the beer.  I was having a hard time telling because I was sick of chocolate by the time I got the cookies baked and any taste of chocolate seemed too strong.  I tasted the cookies the next day and they were good -- but something was off.  After contemplating it for a while, the "off" taste in the cookies was -- the beer!
So, the reaction I imagine from others if I were to give them these chocolate chip cookies is:

"Wow!  These are good chocolate chip cookies.  What's that weird taste, though?"
"Ummmm.... beer."
"Beer?  Why'd you put beer in chocolate chip cookies?"
"I thought it would taste good."
"Yeah, I'd leave that part out."
"Want another one?"
"Could you make a batch without the beer?"

And that in short, is why we have beer bread but not beer chocolate chip cookies.

Monday, November 1, 2010

Pumpkin Pie

On years when the threat of squash bugs running rampant in my garden does not scare me off, I plant various winter squashs including the ubiquitous pumpkin.  There's a variety of things you can do with winter squash.  One thing I can highly recommend that may be slightly out of the ordinary is a curried squash soup.  Some people also like to just dollop some Earth Balance, salt and pepper on them and eat them straight up.  I so don't do this, even though I would probably enjoy it just fine now.  I had to do this as a kid and it always seemed to be the stringier, more watery varieties of winter squash that was put in front of me.  With my often generous crop of winter squashes, I like to make pumpkin pie.  

The obvious choice for pumpkin pie is pumpkins, and I do grow these alongside other winter squashes.  These are smaller pumpkins than the ones you cut up for Jack-o-Lanterns, which tend to be larger and stringier.  You can make even better pumpkin pies with less stringy, fuller fleshed squashes, like kabocha squash or miniature hubbard squashes.  

This year I grew miniature hubbards alongside pie pumpkins.  Neither did as well as I hoped, but I got a modest harvest.  The sweet and tender hooligans, otherwise known as squash bugs reared their ugly head in July and called an early end to the beautiful vine progression that was happening over the summer.  I fought them with a vengeance, cutting and burning leaves infested with eggs squashing the bugs between bricks.    They seemed to disappear and then reappeared very stubbornly on various plants around my garden.  I felt a little disheartened, but did not suffer a total loss. 

For the vegetarian meetup that I attend, I used one of my hubbard squashes to bake a vegan pumpkin pie. The hubbard squash gave the pie an excellent texture and the pie was fully eaten by the end of the event.  My pumpkins by comparison are a little more stringy and watery, and do not result in quite as dark of pie filling.  

Pumpkin Pie with Crumble Crust

So let's get on to my yearly tradition:  vegan pumpkin pie with crumble crust.  It's a bit of work to make, but totally worth it.  By the way, I got this recipe from someone who got it from

Recipe 1:  Cooked winter squash
Not a real recipe, but you need one decent sized winter squash that you plan to make a pie with.  
  • Preheat the oven to 350 degrees F. 
  • Cut the winter squash horizontally across the center so that the stem is on one end and the blossom is on the other end.  
  • Using hands or a spoon remove the seeds and innards.  Don't toss the seeds!  They can either be saved to plant in your garden next year or they can be made into roasted pumpkin seeds.  The innards can be fed to your dog if they're not full of copius amounts of small seeds or added to the compost. 
  • Put the two halves of the squash on a baking pan.  I usually use a glass one because that's what I have.  Bake the squash for an hour to an hour-and-half till the skin is browning and it's collapsing in the pan. 
  • Allow squash to cool and then peel the flesh away from the skin.  Be sure to get all the skin off you can as I find it adds an undesirable flavor if mixed into the squash. 

Recipe 2:  Pie Filling
  • 1 cup of cooked winter squash  (You can substitute a can of pumpkin if you wish to skip recipe 1. Make sure it's pumpkin and not "pumpkin pie filling".)
  • 1 box of firm silken tofu.  Make sure it's silken!
  • 1 cup brown sugar
  • dash of salt
  • 2 Tablespoons grated ginger, squeezed and added
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1/4 tsp cayenne (Yes, this is a personal touch of mine) 
  •  blend tofu, sugar, and spices very thoroughly until tofu is perfectly smooth and no chunks remain. I typically use a mixing bowl and a hand blender.  A food processor may work just as well. 
  • Add in squash and mix until smooth.  At this point, you should have a yummy spicy pumpkin pudding.  
Recipe 3:  Crumbly Pie Crust
I originally just found this recipe on someone's post for making a crumbly crust for apple pie and it would work really well for apple pie.  It works great for pumpkin pie too.  The recipe for crumbly crust I am using with little modification can be found here too. 

  • 1-1/2 cups whole wheat flour
  • 1/2 teaspoon salt
  • 2 tablespoon sugar
  • 1/2 cup canola oil  (virgin coconut oil works too) 
  • 2 tablespoon soy milk or orange juice  (I use almond milk) 
  • Note: This dough is not the type you roll out.  It's not going to come together into a nice ball or flatten out perfectly.  It's not meant to. 
  • Preheat oven to 400 degrees F.
  • Put flour, salt, and sugar into bowl and mix well.  
  • Cut oil thoroughly into flour until oil and completely mixed into flour.  Use a fork or a pastry knife. 
  • Pour in milk or orange juice and continue to cut liquid into flour until flour is fairly uniform in texture.  I tried using lemon juice tonight instead of orange juice.  It gave my flour this really high citrusy note which would be good in another pie but does not go well with pumpkin pie. 
  • Press dough into pie pan, covering the pan as uniformly as possible.  (It won't happen, though, which is part of the beauty of this crust.) 
  • Put crust in oven for 2-3 minutes. 

Recipe 4:  Pumpkin Pie
  • Pie Filling from Recipe 2
  • Pie Crust from Recipe 3 
  • Preheat oven to 325 degrees F.  
  • Put pie filling into pie crust and swirl and flatten with a wooden spoon or spatula until the thickness is fairly even.  If the thickness must vary at all, it should be thickest at the very center. 
  • Put pie in oven for an hour to an hour-and-a-half.  Pie is done when a chopstick or cake tester comes out of the pie nearly clean.    

Hope you enjoy the pie as much as I do!

Wednesday, April 28, 2010

The little town of Carlsbad, New Mexico

I take trips South through New Mexico several times year.  When I first became vegetarian, I tried taking a trip along 285 stopping at my typical places to get a bite to eat.  The first thing I learned is that if you don't do your research and you don't ask questions, meat will pop up in the most unexpected places.   I remember being at a shiny railway cart diner in Vaughn, carefully ordering a bean burrito with cheese and green chile sauce.  Never mind that at this time, I did not think about the fact that green chile sauce -- when it's not just green chile stew -- is often chicken broth based.  My burrito came out with ground beef all through the green chile sauce.  This is not unusual.  I just forgot to ask.  I just silently ate the burrito, and when my brother asked me how lunch was, I just gave a resolved "It was alright."  I ended up making batches of more spring rolls than I could possibly eat and carrying those on trips with me.   Now, I am over it and a bit more daring.  Especially at first, small towns can be difficult to find vegetarian options in, but it's almost never impossible.

My trips almost always involve going through Carlsbad, New Mexico.   I end up there for many reasons:  Carlsbad Caverns is awesome;  I like going to Living Desert State Park where I learned that New Mexico has some wildlife I did not even realize we had; and I simply pass through the town to go see my many cool relatives.  All I really knew about Carlsbad vegetarian-wise is that I was passing through a small town.  I figured my options were pretty much Taco Bell, Subway, Walmart, and Albertson's.   Taco Bell and Subway aren't too bad for a meal or two.   Walmart and Albertson's will have something for taking back to a hotel or carrying to my folks with me.
My last couple of trips have really opened my eyes to Carlsbad, however, and I must say I am quite impressed!  I am even wondering if there's a chance that there's more than just a couple of vegetarians in Carlsbad.  I went on a trip to the Caverns with Tofu Mom and one of her sprouts and was pretty impressed with the places we found:

The first place is a Chinese restaurant with an identity crisis.  I believe the name of the place in the phonebook would be the "Golden China Restaurant".  However, on the building are two signs:  Golden China Buffet and some other name like "The Imperial Chinese Restaurant."  When we went in, we weren't expecting much, but they actually had several vegetarian options on the menu!  We ordered 3 or 4 dishes and all were pretty good for a small town Chinese restaurant.

On the same trip, we went for supper at L&M Pizza and Specialties.  We ordered a pizza without cheese and they did not flinch.  We also asked about dairy ingredients in the dough.  Their pizza is good and they make both pizza and calzones.

Tofu Mom's Black Bean SaladAt Carlsbad Caverns, I had a look at the menu and quickly concluded that I was stuck with their non-vegan garden burger.  It was good, but full of cheese.  Little did I realize I did not have to settle for that!  I should have asked questions and tried harder.  Tofu Mom saw the "Choose any 5 ingredients" salad, asked about the black beans and got a delicious black bean salad.  Not bad for a national park!

Here's what really impressed me and got me to write this blog entry:  Carlsbad has a healthfood store!  I needed to pick myself up something to prepare before I went to see my folks in their very small town.  I was about to pull into Albertson's when my brother said, "Don't you want to go to the health food store"?  I looked and right across the street, there was this tiny health food store called "Healthy Choices".  It suddenly looks conceivable that you might be able to be vegetarian in Carlsbad and have your conveniences too.  I went in, and was almost disappointed because the first thing I saw was aisles full of supplements, like you'd find at a GNC.   My eyes slowly travled right, and I saw aisles full of food.  My eyes went a little more right and I found a couple of refrigerators full of different sorts of items.   I found Earth Balance Margarine, quinoa polenta (but no regular polenta), and what I originally thought I was looking for: tofu.   The tofu and polenta had been frozen as could be expected in a small town store with little product turn-around.  Nonetheless, it was a blessing to have the store there as my last stop before my final destination:  an even smaller New Mexico town.

Tuesday, February 23, 2010

Easy Basic Simple Vegan Pancakes

Hmmmm.... okay, so I am not so great at this whole blog thing yet.  The blog is still white.... you can't quite tell that the Lysol chemist is working in a really cute home kitchen in my banner.  I am sure my blog is white because I have the Lysol guy in my banner.  White just says "clean".  That's definitely gotta change... when I feel like it.
My entries need pictures.  I don't have any pictures of my food yet.  Hmmmmm.... I will cheat and go back in time and put the pictures in after I've taken pictures of the food in the future.  If you take a picture of food from the future before you prepare it, what happens if you change the recipe?  Does the picture change too?  Does Michael J. Fox start to fade before his guitar solo?

This is probably the first vegan recipe I ever came up with.  I remember being on Veggieboards as a new vegetarian and somebody kept telling me about their vegan pancake recipe and how I should try it.  My life was pretty disorganized and flighty at the time, so I ended up never trying theirs but instead, creating my own one weekend when I wanted pancakes.  If I remember correctly, I basically just read a recipe off the side of a package of flour or baking soda and substituted apple sauce for the eggs and rice milk for the milk.
One thing you may have already found as a vegan is that in baked goods, there is no one substitute for eggs.  As a matter of fact, the Post Punk Kitchen has a fantastic page that explains vegan substitutes for eggs in baking.  Eggs play many different roles in baking.  In pancakes, the eggs make the pancake more pliable and soft, rather than becoming a crisp wafer.  For this reason, apple sauce makes a good substitute.  The main difference in these pancakes and more traditional pancakes is these pancakes pick up a slight sweetness from the apple sauce.

Easy Basic Simple Vegan Pancakes
  • 1 cup whole wheat pastry flour
  • 1 tablespoon baking powder (aluminum-free recommended)
  • 1/2 teaspoon salt
  • 3/4 cup soy milk (or any other plant milk)
  • 1/4 cup applesauce

  1. Combine dry ingredients well in a bowl.
  2. In another container, combine the applesauce and soy milk.
  3. Pour the liquids into the dry ingredients and combine till all the flour is very moist but still a little lumpy.
  4. Heat up a pan -- I recommend an iron skillet with some spray oil on it -- and get it good and hot. Have a plate ready to catch completed pancakes.
  5. Take a 1/4 cup measure (like the one you used for the applesauce) and scoop up some batter and pour into the pan. You should hear it sizzle. (Don't pour any more in!)
  6. Wait until the pancake becomes bubbly and the bubbles look like they might want to stay, then turn the pancake over.
  7. Cook the other side for 30-45 seconds.
  8. Put the completed pancake onto the plate and repeat the batter pouring process until you run out of batter.  
This is one of these recipes where amounts can vary -- in this case, you may end up needing more soy milk than the recipe calls for in order to get a batter that will pour.  You don't want your batter too runny, but you also don't want a batter that is so thick it holds its own shape.  
After you have your non-stick pan or well-seasoned iron skillet heated up, you may want to turn the heat down just a tad -- medium high.   Too much heat will burn the outside of your pancakes while leaving them a gooey batter in the middle! 
Of course, when I make these, I also make a fruit topping to go with them.  Oh, I suppose you want a recipe for that too, huh?  Try them with syrup for now while I go figure out exactly how much cornstarch and water I use with my fruit.  Happy Eating!