Amy's Happy Tummy

One of my favorite sandwiches of the summer is toasted rye bread, spread with dill dip, layered with cucumbers, and sprinkled with dill. Ingredients & Instructions: 1 box of silken extra firm Mori-nu tofu (I sometimes just use regular water-packed firm tofu and it's just fine!) 1/2 C vegenaise (or homemade mayo) 1 1/2 tsp dill weed 1 T + 1/2 tsp onion powder 1/2 tsp salt 1 tsp honey Blend it all up in your blender and refrigerate for an hour in order for the flavors to marinate.   Enjoy as much as I do!

These fantastic pancakes are a work in progress!  I'm still working to perfect it.  It doesn't seem to get completely cooked on the inside.  Someone suggested adding a couple tablespoons of cornmeal to the recipe so I'll do that next time I try it.  The taste is still amazing and we'd continue to eat them just the way they are. Topped with PB, banana, walnuts and drizzled with pure maple syrup! Ingredients: 1 C oat flour 1/2 C whole wheat flour 1/2 tsp baking soda 1/8 tsp salt 1/4 chopped walnuts 1 ripe banana, cut in pieces 1 T vanilla 1 T maple syrup 1 1/2 tsp apple cider vinegar 1 C almond or soy milk Instructions: Blend it all up until smooth.  Pour in 1/4 C portions onto a hot pan sprayed with cooking spray.  Flip with little bubbles start to form and the bottom is golden.   *I have also substituted the whole amount of flour (1 1/2 C) and done half of that whole wheat and half unbleached.

So many yummy fruits in the summer call for many different kinds of crisp!  This crisp topping is so versatile and can be used on any fruit.   It can be made gluten-free by substituting the flour with brown rice flour. Ingredients:  1/4 C flour 3 T margarine 1/4 C cane sugar 3/4 C rolled oats Instructions: Cream margarine and sugar. Mix in flour and oats to form a crumble mixture.  Sometimes I just substitute oil for the margarine and it works great.