TC- VERSA MIX RECIPES 

PANCAKES

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams 

Directions:

1. Mix all the ingredients except the water.
2. Mix well until all ingredients are combined thoroughly.
3. Add enough water ( 2 Tbs or more) to make a thick pancake batter.  Mix well until you have a smooth batter. 
4. Let rest for 5 minutes.  Spray some “non-stick” oil such as Pamâ on a frying pan and pour batter on . (the recipe will make 4-inch pancakes)
5.  Let cook on one side for a minute or so until it browns slightly.
6.  Turn to other side and cook until it browns. 

Makes 4-6 pancakes. Use the same mixture in a waffle iron to make waffles. 

NUTRIENT INFORMATION:

 VARIATION:BLUEBERRY PANCAKES: You can add ½ cup fresh or frozen blueberries to the batter and proceed as above.

NUTRIENT INFORMATION: (with frozen blueberries)

 NUTRIENT INFORMATION: (with fresh blueberries)

MAPLE APPLESAUCE PANCAKES

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.  Mix the dry ingredients together in a bowl.
2. Mix applesauce, maple syrup, vinegar, vanilla and 1 cup of water or club soda together and add to the dry ingredients beating well to make a smooth batter. If it doesn’t have batter consistency add ½ cup more water or club soda to make it into a pancake batter.
3. Make the pancakes on a buttered or oil sprayed fry pan. Makes 8 pancakes.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE:  (8-10 pancakes)

 BREAKFAST BLUEBERRY CAKES

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1. Preheat oven to 400 degrees F.
2. In medium mixing bowl combine TC-Versa mix, oats, and sugar. 
3. In another bowl, combine vanilla, applesauce oil and Water/ or club soda.
4. Pour this wet mixture into the dry mixture all at once. Stir and mix well to a smooth batter.
5. Fold in the blueberries, spoon batter into a non-stick 8 x 8 baking pan.
6. Bake 20 – 25 minutes, cool on rack 5 - 10 minutes, serve warm. ***Even though this is called breakfast cake, it is very yummy at any time of the day. Moist and chewy!!!

Nutrition information is given for the whole cake and the information for each piece depends on how many pieces you cut the cake into.

NUTRIENT INFORMATION FOR THE WHOLE CAKE (with fresh blueberries):     

NUTRIENT INFORMATION FOR THE WHOLE CAKE (with frozen blueberries):   

CORN MUFFINS/BREAD

Ingredients:

⃰ T = Tablespoon, tsp = teaspoon, C = Cups, g =grams

Directions:

1. Heat oven to 375 °F. Spray “non-stick” oil such as Pamâ or grease mini-muffin pans.
2. Sift the Versa mix to remove any lumps. 
3. Mix all the ingredients except the water combining thoroughly. Add enough water (2 Tbs or more) and beat well with a spoon until you have a smooth batter. 
4. Pour batter 2/3 full in each greased muffin cup. 
5. Bake for 10-12 minutes. (If needed it can be baked for a minute or two longer).  Makes 12 mini muffins.

 NUTRIENT INFORMATION FOR MUFFINS:

CORN BREAD: the above batter can be spread in a greased 8-inch square baking pan and baked for 15-20 minutes or until when a cake tester inserted comes out clean.  Cut into squares and serve.  Nutrition information for each square of the cornbread changes with the number of squares cut.

NUTRIENT INFORMATION FOR THE WHOLE BREAD:

PIZZELLE- Ice-cream cones

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Beat melted butter and flavoring. 

2.      Then gradually add sugar, beating until mixture has a smooth consistency.

3.             Sift TC-versa mix and the instant pie and pudding mix; add to butter  mixture. Continue mixing until smooth batter results adding water 1 tablespoon at a time. Resulting dough should have consistency that is sticky enough to spoon-drop onto pizzelle plates.  

4.            Heat the pizzelle iron (until the light goes off if using electric)*. The best way to decide how much batter you should use for each cookie is by trial and error.

5.             Drop 1 tablespoon or more of the batter on the iron.  Bake pizzelle for 90 seconds or until golden brown, checking every 30 seconds to monitor progress.

6.          Remove carefully with a fork and cool flat, or roll into cones while warm. They will crisp up as they cool. 

These make great Cannoli shells too. When you remove the pizzelles from the iron fold (around cannolli tubes for perfect shape) and pinch the edges. Cool and fill with whipped non-dairy cream. 

 Makes approx 30 pizzelle.

*Tip: Spray non-stick oil on the iron before baking (even for non-stick surface) to let the pizzelles come out without much effort. 

NUTRITION INFORMATION FOR THE BATTER:

HERB CREPES

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Place all the ingredients with 1/3 cup of water in a blender or food processor. Process for 20-30 seconds.  Scrape down the sides and blend for few more minutes.  Add more water (2 Tbs at a time) mix well until you have a smooth batter. 

2.      Spray some “non-stick” oil such as Pamâ on a frying pan.

3.      Pour ¼ cup of batter and using the back of a spoon spread the batter into a thin round crepe.

4.      Let cook on one side for a minute or so until it browns slightly. 

5.      Turn to other side and cook until it browns. Use your favorite filling (vegetable filling recipe options below). You can serve the filled crepe with the sauce on the side (optional, recipe below).

Makes 3-4 crepes 

NUTRIENT INFORMATION FOR THE CREPES ONLY:

 CURRIED VEGETABLE FILLING

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions To Prepare the FILLING:

1. Heat 1 tsp oil in a pan and fry the onions until glassy.

2. Add all the prepared vegetables and the seasonings and sauté until the flavors are mixed well.

3. Turn off the heat and let cool completely. 

NUTRITIONAL INFORMATION FOR THE FILLING:

TZATZIKI

This is a great side dish that can be eaten with tortillas or crepes in a combo dish like Combo burritos to add variety and spice. This is similar to Indian yogurt cooler dish called Raita but this has sour cream to substitute yogurt and hence is lower in protein.

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Mix together grated cucumber, chopped mint, and garlic in a bowl.

2.      Beat the lemon or lime juice, mocha mix, olive oil and the sour cream together until well blended.

3.      Season with salt and pepper and add it to the cucumber mixture.

4.      Mix everything thoroughly, and leave it in the fridge for 30 minutes to an hour. Use it as a sauce for stuffed tortillas or crepes.

Serves 20 T  portions.

NUTRITION INFORMATION FOR THE WHOLE VEGETABLE FILLING:

PREPARATION : 10 MINUTES

CABBAGE-APPLE FILLING WITH LEMON SAUCE

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Sauté onion in oil until transparent. 

2.      Add cabbage, apple, carrots, and herbs.  Fry until some of the cabbage becomes golden brown.

3.      Add water and season to taste with salt and pepper.

4.      Bring to boil, cover and cook on low for 5-8 minutes while making the sauce.

5.       Remove cover and let the water evaporate.

6.      Fill crepes with 2 Tbs of the filling, fold and top with the sauce.

NUTRITION INFORMATION FOR THE WHOLE VEGETABLE FILLING:

LEMON SAUCE

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

1.      Melt butter in a small saucepan, add the corn starch and cook until butter and the starch is well mixed.

2.      Add the non-dairy creamer, water and sugar.

3.      Cook on low heat until mixture thickens.

4.      Remove from heat and add the lemon juice and the zest.

5.      Season.

NUTRITION INFORMATION FOR THE LEMON SAUCE:

DESSERT CREPES

SWEET  CREPES

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1. Place all the ingredients with 3/4 cup of water in a blender or food processor. Process for 20-30 seconds.  Scrape down the sides and blend for few more minutes.  Add more water (2 Tbs at a time) mix well until you have a smooth batter.
2.  Spray some “non-stick” oil such as Pamâ on a frying pan.
3. Pour ¼ cup of batter and using the back of a spoon spread the batter into a thin round crepe.
4. Let cook on one side for a minute or so until it browns slightly.  Turn to other side and cook until it browns.
5. Use your favorite filling. Canned apple-pie filling works great and is low in protein. Makes 3-4 crepes.

 NUTRIENT INFORMATION FOR THE CREPES ONLY:

APPLE-PIE FILLING 

Canned apple-pie filling works great as a sweet filling.

NUTRIENT INFORMATION FOR THE CANNED APPLE-PIE FILLING FOR 100 GRAMS:

BANANA-CREAM PIE FILLING

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

1. Banana cream flavored instant pie and pudding mix can be used to make pudding with preferred non-dairy creamer. Mix in ½ packet of the pudding mix with ¼ cup of non-dairy creamer of your choice, + enough water ( ½  – ¾ cup) to make pudding consistency.
2. Whisk with a fork or an electric mixer for 2 minutes. 
3. Add ¼ sliced very ripe banana into the pudding. Use it to fill the crepes.

NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

SORBET

BASIC SUGAR SYRUP

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g =grams

Directions:

1. In a saucepan, mix sugar and water and heat while whisking until the sugar dissolves completely. 
2. Heat to boiling for 2 minutes and cool.  Refrigerate until use. 

NUTRIENT INFORMATIONFOR BASIC SUGAR SYRUP:

 LEMON SORBET

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1. In a bowl mix together all the above ingredients and place in the refrigerator for 1 hour or in the freezer for 15-25 minutes until the mixture is thoroughly chilled. 
2. Pour the chilled mixture in an ice-cream machine and freeze according to the manufacturer’s instructions. 
3. Using an ice-cream machine makes the sorbet creamy and light. OR Pour the lemon juice and other ingredients in a metal container and place it in the freezer for 1-2 hours until partially set.
4. Take it out and using a fork whisk the partially frozen sorbet. This makes the sorbet less gritty. 
5. Refreeze it until completely set (usually overnight works the best). Serves 4-6

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

 STRAWBERRY SORBET

Ingredients:

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1. Wash and blend the strawberries to a smooth puree.  If preferred, strain through a sieve to remove the seeds. 
2. Mix with the other ingredients and chill as the previous recipe and proceed as above to make the sorbet. Serves 6-8.

 NUTRIENT INFORMATION FOR THE WHOLE RECIPE:

 FRENCH TOAST

Ingredients:

Ripe Banana

1/8 (15 g)

TC-Versa Mix

2 T (14 g)

Cinnamon

¾ tsp (2 g)

Vanilla

½ tsp (2.1 g)

Low-Protein Bread

3-4 slices

⃰ T = Tablespoon, tsp – teaspoon, C = Cups, g = grams

Directions:

1.      Blend all the ingredients except the bread.  

2.      Coat bread with mixture. 

3.      Cook on a griddle or a fry pan until golden brown.

NUTRIENT INFORMATION FOR THE BATTER RECIPE:

 NUTRIENT INFORMATION FOR LOW PROTEIN BREAD: