Vegan Blueberry Pancakes

Sorry it's been FOREVER since I've posted on here! Since I last posted (as my sister mentioned below) my husband and I have eliminated nearly all meat (except for occasional fish) from our diets. It's been awesome! I don't even miss it! You can read why here if you'd like. Anyway enough about me, who knew there were so many delicious vegetarian and vegan recipes? When I didn't know much about it, I thought "What do vegetarians/vegans eat? Zucchini all day? Yuck! No thanks!" Now that I have been enlightened, these foods are so delicious I don't miss eating meat at all. Find out more at www.goveg.com.  Because eating less meat is: better for the enviornment, better for your health, kinder to animals, and cheaper on your grocery bill!

This is a Vegan Recipe: (if you don't want to go vegan, you can use normal cheese, eggs, milk etc. and these will turn out fine)

Blueberry Pancakes
These fluffy pancakes are packed full of delicious blueberries, and are the perfect start to your day.
2 cups white flour, preferably unbleached
3 Tbsp. sugar, preferably Sucanat
3 Tbsp. baking powder, preferably aluminum-free
1 tsp. sea salt
2 cups vanilla soy milk
3 Tbsp. canola or safflower oil
1/2 cup frozen blueberries
1/2 cup fresh blueberries
• Combine the dry ingredients in a bowl and sift together. Add the soy milk and oil and mix until the batter is smooth. 
• Ladle the batter onto a hot pancake griddle. Add frozen blueberries. Cook for 2 to 3 minutes on each side.
• Serve with fresh blueberries.

Pasta Salad with Asparagus and White Beans

This post is mainly for my sister, who is a new-found vegetarian. This is a great pasta salad, wonderful for lunch and for the upcoming warm months. It is so flavorful and packed full of fiber, calcium and other great nutrients!

1/2 cup plain nonfat yogurt
1/2 cup low-fat mayo
1/4 cup 1% milk (I used skim)
1/2 cup (2 oz.) crumbled feta cheese
1 Tbsp. lemon juice
1/2 tsp. dried dill weed
1/2 tsp. salt
1/4 tsp. pepper
2 cups (2 in) diagonally cut asparagus spears
6 ounces (about 2 cups) uncooked radiatore or rotini pasta (can use whole grain or whole wheat too)
1 cup canned Great Northern, Cannellini, or other white beans, rinsed and drained
1/4 cup finely diced celery
3 Tbsp. finely diced red onion
3 Tbsp. finely chopped flat-leaf parsley

In medium bowl, whisk together yogurt, mayo, milk, feta, lemon juice, dill, salt and pepper until evenly blended. Steam asparagus on steamer rack over boiling water or in a covered microwave-safe bowl with a little water for 1 1/2 to 2 minutes, or until bright green and crisp tender (do not overcook or they will be mushy). Cool under cold running water, drain well and pat dry with paper towels.
Cook pasta according to package directions until just al dente. Drain pasta, then rinse under cold running water to stop the cooking process and drain again thoroughly. In a large bowl, combine the pasta, asparagus, beans, celery and onion. Add dressing and parsley and mix to combine. Keep in refrigerator. Makes 4 servings.