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Monday, February 26, 2018

Vegan Blueberry Pancakes // Oil Free

On Sunday mornings I like to treat myself to a fun breakfast. Most of the time I will enjoy a tofu scramble with some fresh tomato and avocado and maybe some toast. This week however, I just really had a taste for pancakes. Now, this doesn't happen to often. I do enjoy pancakes but I maybe really only eat them two or three times a year. 

This is a really easy multi purpose batter too. Make the batter and add whatever you like. Blueberries, bananas, masala which I have been known to do, chocolate chips or just leave them plain. My personal favorite is wild blueberry pancakes. 

For this recipe, I made the batter then split it in half. Stevie, my daughter, wanted chocolate chip pancakes so I put chocolate chips in half and blueberries in the other half.

I really recommend wild blueberries for these. For anything really. They just taste better to me. 

Let's get to the recipe. Here is what you will need. 
1 cup of unbleached all purpose flour
3 tbsp organic sugar
2 tbsp baking powder
1 tsp salt
1 1/4 cup plant milk
1 tsp vanilla
1 tbsp flax meal
3 tbsp water

If you make this the way I did, you will need 3 ounces of fresh blueberries and 1/3 cup of vegan chocolate chips.

First step, mix the flax meal and water together and let it sit for about ten minutes. It will get thick and gloppy and act as an egg replacer.

In a medium bowl, combine the flour, sugar, baking powder and salt. Whisk to combine. 

When the flax egg is ready, add it to the flour mix along with the plant milk and vanilla. Stir to combine but do not over stir. This will make tough pancakes. 

Using a small bowl, split the batter in half. There should be a little over a cup in each bowl. Add the blueberries to one half of the batter and the chocolate chips to the other half. 

Heat a non stick fry pan over medium heat for about ten minutes. Using a 1/3 cup measure, scoop and pour the batter in the pan. Once the little holes appear on top, it's time to flip. This will only take a few minutes. Cook for another 2-3 minutes and transfer to a plate. Please note, once you flip your pancake, the other side does not take as long to cook. 

This recipe made eight total pancakes which is perfect for two people. Four blueberry and four chocolate chip. Serve with real maple syrup and enjoy!!!


Thursday, February 15, 2018

Broccoli Rice Casserole by The Forks Over Knives Cookbook

For Christmas I asked for several vegan cookbooks and I received them. WooHoo. I was so excited. Still am. 

One of the books I received is The Forks Over Knives The Cookbook. So many recipes it's hard to choose which one to make first. I was going to just start at the beginning but I didn't have all of the ingredients to do this. I finally came upon a recipe that I had all of the ingredients for. It's Broccoli Rice Casserole. I changed it just a little but that's only because I only have instant rice and the cheese they make for it has nuts it and you know my daughter can't have those.

The recipe also calls for steaming the broccoli first but I did not do that either. I used frozen that had been thawed and really did not think it needed to be cooked twice.

This is my version but if you have the cookbook, you should try this one for sure. 

Preheat your oven to 350 degrees
4 cups cooked brown rice cooked in water with no chicken bouillon
3 cups broccoli florets
1 batch of Rich Bitch Cooking's potato carrot cheese sauce
black pepper
paprika

Mix everything together and transfer to a medium baking dish. The recipe calls for a 9 x 13 pan but that really seems to large. I used a casserole dish that's probably like 8x10. Bake for about 30 minutes.

Let it cool for about 10 to 15 minutes and enjoy.

Recipe for potato carrot cheese. http://www.theveganhippie.com/2018/02/potato-carrot-cheese-by-anarchist.html



Potato Carrot Cheese by Anarchist Kitchen A.K.A. Rich Bitch Cooking

The first time I tried potato carrot cheese I thought, oh how gross. This crap tastes like cardboard. I don't get what all of the hype is about. Turns out I just had the wrong recipe. 

One of my favorite channels to watch is Anarchist Kitchen. She makes everything look so easy and most importantly, delicious. While watching one of her video's, I came upon a suggested video to watch. It was Chili Cheese Tots. I knew I would love this but I was scared to try the potato carrot cheese again but I did for two reasons. The first being my daughter is allergic to nuts so nut cheese is out. Second, I just really wanted to give it another go. I am so glad I did and I have made this stuff several times. 

Her blog is Rich Bitch Cooking and here is the link for the Chili Cheese Tots. https://richbitchcooking.com/2015/11/27/vegan-chili-cheese-tots-all-veggies-no-junk/

The original recipe calls for oil. Since I am trying not to consume so much oil these days, I simply replaced it with some of the cooking water. She also used lime juice but I used lemon juice.

Let's get to it. Here is what you will need. 
2 cups of diced potato
1 cup diced carrot
1 tsp salt
1/4 tsp garlic powder
1/4 tsp onion powder
1 tbsp lemon juice
1/2 cup nutritional yeast

Boil the potato and carrot in water or veg broth until tender. Took me about ten minutes. Depends on how large or small you dice them. Reserve about 1/2 cup of the cooking water for blending. 

When the potatoes and carrots are tender, transfer to a blender. Add the remaining ingredients including the 1/2 cup of water and blend until smooth and creamy. 

Will still be hot but give it a taste. So good with chili and tots but also good on nachos and rice and broccoli. Enjoy!!



Monday, February 5, 2018

Quinoa Lentil & Kale Soup

Did you ever go out to eat at a restaurant and have something so delicious you had to go home and recreate it? That happened to me last week. 

So I was out to eat lunch with my friend Bernadette. She wanted to go to Panera Bread, so that's where we ended up. I can count the number of times on one hand I've been there too. About two other times to be exact. So I was thinking I was going to have a salad and that was it and I was ok with that. I did not even think they would have any vegan options but I was so wrong. As soon as I looked at the menu it was like this one dish screamed out to me. ha ha It's called Vegan Lentil Quinoa Bowl. So, that's what I had and when my soup was all gone, I was a little sad. I wanted more but that soup was like $9. Crazy expensive right. I knew I had to somehow try and recreate this delicious soup. 

This is one good for you soup too. It's loaded with quinoa, lentils, kale and some other vegetable's. I also added some sweet potato to make it even more hardy. 

This soup is super easy to make too. Just a little prep work and you are ready to get cooking.  Make a double batch and have soup for the week at work or school. 

Let's get started. Here is what you will need. 
4 cups of vegetable broth
2/3 cup diced carrot
2/3 cup diced celery
2/3 cup diced onion
1/4 tsp ground thyme
2 tsp mushroom powder (optional but highly recommened)
2 cloves of garlic minced
1 1/2 cups crushed tomato
1 1/2 - 2 cups of chopped kale
juice of 1/2 a lemon
1 cup water
1 cup cooked brown lentils
1 cup cooked quinoa
salt to taste

In a medium soup pan, saute the carrots, celery and onion until tender in some water or a little vegetable broth. 

Once your vegetables are tender, add the garlic, mushroom powder and thyme and give it a good stir. You can also season with salt to your liking.

Add the crushed tomato and vegetable broth. Bring to a boil and add the kale. Simmer until the kale is wilted and tender. 

Add the the quinoa, lentils, water and lemon juice and heat through. 

Give the broth a taste and adjust accordingly. Serve with sweet potato cubes to make it even more hardy and satisfying. Enjoy.