Spaghetti Bolognese

Makes about 4 regular size portions
1/2 small onion (chopped fine)
1/2 stalk celery (chopped fine)
1 small carrot (chopped fine)
2 cloves garlic (minced)
3 large mushrooms (chopped)
2 tomatoes (chopped)
1/2 lb ground beef
1 14 oz can tomato sauce
2 tbsp olive oil
salt, pepper, and Italian seasoning to taste
Boil water and cook spaghetti according to directions on package. To make it GFCF substitute regular spaghetti for rice pasta.
Saute onion, celery, carrot and garlic in 1 tbsp olive oil to soften, about 5 minutes. Add beef and brown. Add mushrooms and chopped tomatoes. Cook down, 3-5 minutes. Add salt, pepper and Italian seasoning to taste. Cook a few more minutes. Add tomato sauce and the other tbsp of oil. Simmer for about 20 minutes. Keep tasting and season as needed.

Mamma's Note: This recipe is based entirely on tasting.

Pancakes

This recipe is: Egg Free, Dairy Free
Contains: Gluten, Wheat

Alternatives: To make this gluten/wheat free sub a gluten free baking flour for the plain flour. Also, there are plenty of options for the "milk". If you're allergic to soy or nuts try cocnut milk.

1 cup Plain Flour
1/2 teaspoon Baking Soda
2 teaspoons Baking Powder
1/4 teaspoon Salt
2 Tablespoons Sugar
1 cup soy or almond milk or coconut milk
1.5 Tablespoons Vegetable Oil
1 teaspoon Vanilla Extract
tsp or tbsp of flaxseed meal (optional)

Instructions:
Sift flour and baking soda/powder and salt. (Sifting makes the pancakes fluffier.)
Add sugar. (Whisk these together is you don't have a sifter.)
Add Vanilla and Oil and half the soy milk. Whisk together.
Gradually add the rest of the soy milk until thick pouring consistency.
Heat Frying pan - needs to be reasonably hot. Spray with Pam or other cooking oil if non-stick. Flip when you see bubbles!

This recipe makes wonderful fluffy tasty pancakes! Serve with Earth balance and maple syrup and you’ve got a sure-fire hit with your family!

* Recipe by Jennifer B.