It’s a good day all around, this post marks my 100th post since I started this blog in September 2012. I’m feeling all kinds of love and support! Thanks to all of you. Today I got twitter follows from Forks Over Knives, Dr. McDougall and a Hospital!?! I also got featured on the brand new site, Choose Veg. Feeling happy and blessed. Here’s a look back at 99 posts, in no particular order.
Category Archives: Breakfast
For some reason, pancakes were one of the harder recipes for me to properly veganize. I ate a lot of (tasty) dense pancakes in the beginning. It’s easy enough to replace eggs with a flax egg, but the pancakes weren’t fluffy and didn’t have enough rise that real eggs give. The solution? More baking powder. Don’t worry, I promise it’s not overpowering in the recipe. It just gives you the fluffiest, dreamiest pancakes… ever!
Fluffiest Maple Buttermilk Pancakes
- 1 1/2 C. organic unbleached all purpose flour (for gluten free pancakes, subsitute all the flour in this recipe (2 1/4 C. total) with Cara’s all purpose GF mix + 1/2 t. xanthan gum)
- 3/4 C. whole wheat pastry flour
- 2 T. aluminum free baking powder
- 1/4 C. pure maple syrup
- 2 T. vegan butter, melted
- 1/2 t. sea salt
- 2 1/4 C. unsweetened soy milk
- 1 T. apple cider vinegar
- 1 1/2 T. ground golden flax seed
- 1 tablespoon vanilla
Method: In a small bowl, combine soy milk, apple cider vinegar and vanilla (vegan buttermilk), let sit and curdle while you put the other ingredients together. Melt the vegan butter and combine it with the pure maple syrup, set aside (mmm, maple butter). In a large bowl, whisk together flours, baking powder, sea salt and ground golden flax seed. Now add all the liquid ingredients and stir with a wooden spoon til just combined. This batter needs to rest for about 10 minutes so that it will begin to rise for fluffiness, so while you’re waiting, start preheating your pancake skillet, I use a large griddle so I can cook more pancakes at once. Lightly oil the skillet/griddle and measure out pancake batter with a 1/3 cup measure. Cook pancakes for about 4 minutes on each side. Serve with vegan butter and pure maple syrup if desired.
I’m having a love affair with the Vegan Pudla. I can’t stop making them. I was introduced to these babies by Kittee at Cake Maker to the Stars. Girl knows her stuff, she’s been vegan for more than 2 decades.
I thought it was supposed to be some sort of a vegan omelet replacement, but after more research, the pudla comes from Indian origins and is probably more identifiable as a pancake. Whatever it is, it’s delicious, and you need to make it, NOW. I followed Kittee’s guidelines here and then used them to make this recipe. Then I added lots of spinach, some nooch and some mustard powder… Eggs Schmeggs.
To see all of Kittee’s pudla’s she’s featured on her site, click here. I’ve also made these with artichoke hearts, sun-dried tomatoes and kalamata olives. Believe me, more vegetables = better pudla. Try using about a cup of your favorite diced veg, spices and seasonings in yours. Enjoy!
This post is featured on Allergy Free Wednesdays
Dark Chocolate Peanut Butter Cup, using Annie’s base then adding in the middle: 1/2 cup each: vegan graham cracker crumbs, melted peanut butter and vegan powdered sugar stirred together.
Blogging is a funny thing. At first you start posting your recipes, hoping to garner some sort of recognition, then you start reading other people’s blogs, then joyfully and inevitably some lovely friendships form. Sometimes, you get lucky enough to actually meet and get to know these friends. Pure love. So, I’m apologizing now to all my blogging friends whom I haven’t been by your sites to read or comment on your posts lately. In the last month I’ve sustained two different injuries that have left me mostly couch bound, reading the classics, and drinking lots of tea and trying not to feel sorry for my sad self. My cooking skills have gone down the proverbial toilet (as evidenced by THREE batches of failed cupcakes for a Valentines party yesterday). You may have noticed I haven’t been around, I’m not feeling inspired and I’m sorry to say that the last thing I’m interested in right now is reading about food. I’m sure when I recover I’ll be back with a vengeance, but in the meantime I hope you’ll forgive my absence. It’s not you, it’s me.
It hasn’t helped my mojo that one of my best blogging buddies jumped ship and moved back to her home in Oklahoma after being here in Utah for the better part of 2012. I’m feeling forlorn and I miss her like I miss my right arm. I thought you might enjoy a post about her food since I’m not creating anything wonderful. At least you can get some inspiration from Annie at An Unrefined Vegan.
Assembling the chocolates.
Flavors to try: coconut, chopped crystalized ginger, roasted almond and raisin, orange (using a couple drops essential oil), mayan (cinnamon and chili), peppermint (using a couple drops essential oil), pecan, and of course peanut butter cup.
Annie’s Miso Ginger Soup with mushrooms added in. Nearly as comforting as a hug from the girl herself.
I’ll miss our lunch dates my friend.
The big funny: Emergency pit stop with Annie at the always fabulous Cafe Rio Mexican Grill after a lunch date at another restaurant we were reviewing left us famished and disappointed (minuscule portions, average food).
My mom is one of the most beautiful women I know. Beyond her beauty though is a woman who knows how to work. She’s always moving, creating and inspiring. She’s an educated artist, a mother of nine, a teacher, an industrious woman who knows how to grow fields of wheat, make quilts and knit funny slippers for all her grand-kids. She taught me how to cook and gave me my love of vegetables. Even in Elementary School I loved spinach when all the other kids hated it.
She’s been sharing some recipes with me that lately I thought you might enjoy. This granola is really special, it is packed with nuts and seeds and is chock full of goodness! It makes for an amazing breakfast start or as a “broken cookie” snack right out of the jar.
Mom’s 9 Grain Granola
- 2.5 C. rolled 9 grain cereal (or rolled oats if you can’t find it)
- 1/4 C. wheat germ
- 1/4 C. flax seed meal
- 2 C. shaved coconut (not the itty bitty pieces)
- 2 T. quinoa
- 2 T. millet
- 1/2 C. sunflower seeds
- 1/2 C. raw cashews
- 1/4 C. sesame seeds
- 1/2 C. pumpkin seeds
- 1/2 C. sliced almonds
- 1/2 C. pecans
- 1/2 C. walnuts
- 1/2 C. water
- 1/2 C. raw sugar
- 2 T. agave (vegan version, mom uses honey)
- 2 T. pure maple syrup or unsulphered molasses
- 1 T. mexican vanilla
- 1/4 C. coconut oil
- 1 t. sea sat
- 1/4 t. nutmeg
- 1/2 t. cinnamon
Method: Preheat your oven to 300 degrees. In a large bowl, combine the 1st 13 ingredients (9 grain cereal through to walnuts) and set aside. Combine the last 9 ingredients (water through to cinnamon) a small saucepan. Cook over medium heat on the stove top just until sugar has dissolved. Pour the liquid mixture over the dry ingredients and stir with a wooden spoon until everything is well coated. Pour the mixture onto your largest rimmed baking sheet. Bake for 30-40 minutes until golden brown. Remove from oven, let granola cool completely on the baking sheet. Once cooled break into big pieces and store in glass jars (This nearly fills 3 quart sized jars).
Serve with non-dairy milk (mom says cow’s milk smells just like cow’s breath). Sliced fresh, frozen or dried fruit is also a nice addition.
Wishing you all a very Merry Christmas. I’ll be celebrating the Holidays with my parents at their home in the woods and taking a little blogging break. I’ll touch base with you in a week or so. -Love, Somer
I make these muffins at least once a week. My kids love them and they provide quick after school snacks or mid-morning treats. I’ve found they don’t need oil to be tender and delicious. The extra banana takes care of that and makes them deliciously and intensely banana flavored.
I always buy 5 or 6 bunches of bananas so I can have extra ones to go brown just to make these. The rest of the bananas go in to smoothies and for eating.Blending up the wet ingredients makes for a really quick recipe with no fuss
We all have a different preference for fillings, my youngest likes them plain, I like the goji berries, my husband likes cranberries and my daughter likes the chocolate chips. I can just press some into the filled muffin tins to make an assortment, then we’re all happy. Alley at Made of Stars mentioned chopped walnuts in the comments below, chopped pecans would also be lovely, how did I forget?
Oil Free Banana Muffins
I always double this recipe, but we’re banana muffin fiends, so here’s the single recipe here
- 3 ripe bananas
- 1/2 C. plain soymillk + 2 T. lemon juice stirred together = vegan buttermilk
- 1/2 C. raw sugar
- 1 t. vanilla
- 1 1/2 C. whole wheat pastry flour or for gluten free option use an equal amount of Cara’s all purpose GF mix + 1 t. xanthan gum or 1 T. ground flax
- 1 t. baking soda
- 1/2 t. sea salt
Method: Preheat oven to 350 degrees. Blend bananas, sugar, vanilla, and vegan buttermilk in your blender until smooth. Whisk the dry ingredients together in a medium bowl. Pour wet mixture in and stir with a wooden spoon until just combined. Measure out by 1/4 C. measures into a lightly oiled 12 tin muffin tin (don’t use papers, these will stick). Press in a few fillings if desired, or leave plain. Bake for 20-25 minutes until just golden. Cool on a baking rack for a few minutes before eating.
For more oil-free recipe goodness, check back on Wednesday the 12th, I’ll be reviewing and giving away a copy of Lindsay Nixon’s new Happy Herbivore Abroad cookbook as part of her 31 days of giveaways Blog Tour.
When I was a teenager, I visited Solvang California while on vacation with my family. We ate Aebleskivers at a restaurant there and we haven’t been able to stop eating them since. They have become a Holiday or special occasion breakfast tradition. They take a little practice to learn to make properly and in my previous omnivore life, I was quite the little aebleskiver maker.
Sadly, when I went plant-based, I thought that I would never eat another aebleskiver again. They rely on white flour, egg whites beaten stiff, melted butter and buttermilk for their fluffy tenderness. I thought they couldn’t be veganized. Thankfully, I thought wrong.
That darling restaurant in Solvang gave my mom their aebleskiver recipe. I’m terribly sorry that I don’t know how to give them proper credit, It’s been too many years and a Google search reveals there are many little such restaurants in Solvang. I have a copy of it in my heavily
abused used family cookbook, it just needed a little big modification Note to self: these are a special treat, and because they use oil and earth balance, remember not to make them every day or Dr. Esselstyn won’t be your friend anymore.
- 2 C. plain soymilk + 4 T. lemon juice, mixed and set aside (vegan buttermilk)
- 2 C. whole wheat pastry flour
- 1 T. Ener-G egg replacer
- 2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 2 T. pure maple syrup
- 4 T. Earth Balance natural buttery spread, melted
- 1 T. vanilla
- neutral vegetable oil of your choice for aebleskiver pan (I used safflower)
Method: preheat aebleskiver pan over medium heat before mixing all ingredients, if it’s not hot, your aebleskivers will be a disaster. In a large bowl, combine all the dry ingredients with a wire whisk (including the egg replacer, you do not need to mix it with water first). Add the wet ingredients and stir just until combined. Put 1/2 t. vegetable oil in the bottom of each aebleskiver pan cup. Pour 2 T. (I use an 1/8 cup measuring cup) of batter into each cup.
After about 30-60 seconds, Turn the aebleskiver halfway out of the cup using a knitting needle, crochet hook or chopstick. The batter will pour out of the cooked portion and start to form a ball.
Cook 30-60 more seconds and turn another quarter turn. Cook 30-60 more seconds.
The final turn should have the cooked side facing entirely out and the batter forming the last bit of the ball in the bottom of the cup.
Place cooked aebleskivers in a warm oven to keep them crisp while cooking the next batch, you will need to add more oil to each cup in between batches to keep the batter from sticking. Split open and serve hot with a dab of earth balance (if you must) strawberry freezer jam and a sprinkling of powdered sugar.
Laugh at guests who ask for maple syrup.
I thought it was an Urban Myth, but it’s true, french toast can be made WITHOUT EGGS. It’s so easy, I’m freaking out! (Hence the food porn photo assault)
Vegan French Toast
Ingredients: 6 thick slices of stale whole wheat or other tasty bread (to stale it up, you can lightly toast the slices or put them in the oven on the lowest heat for 10 or more minutes), 1 C. unsweetened soymilk, 3 T. garbanzo (or chickpea) flour, 1 T. cornstarch or arrowroot, 1 T. pure maple syrup, couple dashes of cinnamon.
Method: Combine soy milk, garbanzo bean flour, cornstarch, maple syrup and cinnamon in a shallow dish (like a pie tin) with a wire whisk. Preheat a non-stick skillet to medium heat and use a little pan spray or coconut oil for additional sticking prevention (these babies are sticky). Quickly dip and coat both sides of the bread and fry two pieces (or however many you can fit in your skillet) at a time, cooking for about 2 minutes on each side over medium heat. Keep cooked french toast in a warm oven while finishing off the rest of the batch in the skillet.
If you haven’t all ready joined the Virtual Vegan Potluck, head on over there now. The potluck is November 1st (World Vegan Day) and is open to all bloggers who will prepare a vegan dish to ‘share’. Not only is it super fun, but it’s a great way to drive traffic to your site and make new blogging buddies