Vegetarian Star

Breakfast food tastes good for any meal. How many times have you enjoyed waffles or tofu scramble for dinner instead of morning time?

Mark Bittman, food journalist and author of several cookbooks, including How To Cook Everything Vegetarian, was recently featured in Bon Appetit.

Bittman is known in the green world for his “vegan until six” approach, which allowed him to dramatically reduce his meat intake, along with his cholesterol and weight.

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“The pancakes are whole-wheat flour and oat bran and almond milk and a little baking soda. I think I added some peaches — whatever I have lying around. In winter it’s only frozen fruit. People who are used to IHOP pancakes — big and fluffy — they would be disappointed. I had an ex-girlfriend; when we were breaking up — one of the few endings of a relationship that was a bit contentious — one of her parting shots was having her tell me she never liked my pancakes. I thought that was very cruel. Insult my sexual prowess, my intellect, but not my pancakes.”

—-Moby, in the New York Times, on his vegan pancakes. Moby was featured on Epicurious (video above) awhile back demonstrating how he whips up his not big and fluffy, but still delicious pancakes.

If you promise not to say anything bad about them and send Moby into an ego disaster, grab the recipe and try them out for yourself.

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