Whole Wheat Pancakes

1 cup non-dairy milk
2 tbsp lemon juice
1 cup whole-wheat flour
2 tbsp brown sugar
1 tbsp chia seed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tbsp vegetable oil

Combine milk with lemon juice in a medium bowl and set aside for 5 minutes. In a large mixing bowl, whisk or sift together the flour, sugar, chia seed, baking powder, baking soda, and salt. Pour the oil into the milk, then pour the dry mix into the wet and whisk until combined.

Heat a large skillet over medium heat. When hot, coat with a thin layer of vegetable oil. Pour batter in 1/4 cup amounts and cook ~2 minutes, until bubbles appear on the surface. Flip with a spatula, and cook for another ~90 seconds until browned on the other side. Makes 8 pancakes.

Gingerbread Cookies

3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tbsp ground ginger
1 1/2 tsp cinnamon
1/4 teaspoon ground cloves
1/2 tsp salt
3/4 cup packed brown sugar
1/4 cup cane sugar
1/2 cup non-dairy margarine
1/2 cup molasses
1/4 cup warm water
1 tsp vanilla

Preheat oven to 350°F and line baking sheets with parchment paper. In a medium bowl, sift or whisk together the flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt. Set aside. In a large bowl, cream together the brown sugar and margarine. Beat in the molasses, water, and vanilla, then add the dry mix to the wet and mix until a stiff dough forms. Transfer the dough to a sheet of wax paper, flatten into a disk, and place in a large ziploc bag. Refrigerate the dough for 2 hours (or overnight), then roll out to around 1/8" thick. Cut out the cookies with a cookie cutter and bake for 10-12 minutes. Let cool before decorating.

Crockpot Red Lentil and Squash Curry

1 3/4 cups dried red lentils
6 cups vegetable broth
1 15 oz. can coconut milk
2 large carrots, diced
1 acorn or delicata squash, diced
1 cup frozen green peas
2 tbsp ground ginger
1 tbsp minced garlic
1 tbsp dried minced onion
1 1/2 tsp curry powder
1 tsp ground cumin
1 tsp ground coriander
3/4 tsp garam masala
1/2 tsp cayenne pepper
1 tbsp lemon juice
1 1/2 tsp salt

Add all of the ingredients except for the lemon juice and salt to a slow cooker. Cook for 8 hours on low. When finished, stir in the lemon juice and salt. Add additional salt if needed.