Tag Archives: easy

Strawberries and Cream Pancakes

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I’ve been having a lot of fun with cashews the other day, and had found a recipe that required heavy cream. Soaked, blended cashews and water of course made a lovely substitute. Afterwards, I still had some of this cashew cream left over and had just picked up a bunch of gorgeous strawberries. Variations of pancakes or waffles are such a lovely day off treat, and strawberries and cream are such a beautiful combination, it was a pretty easy decision! I hope you like these, I definitely did! I topped mine with Earth Balance, Sal used Earth Balance and raw, local honey. I personally don’t use honey, but if you eat it, I recommend going for local all the way!

3/4 cup unbleached all purpose flour
1/4 cup rolled oats
1/2 tsp baking powder
1 tbsp sugar
A few dashes pink Himalayan salt
1 tsp pure vanilla extract
1/2 cup cashew cream *see note*
1/4 cup vanilla almond milk
1 tbsp coconut oil
1 c strawberries – chopped

*note!
To make the cashew cream soak 1 cup cashews overnight or 8 hours. Drain and blend thoroughly with 1 1/2 cup water.

Preheat a lightly greased skillet over medium heat.
In a medium bowl combine all dry ingredients and mix well. Mix in wet ingredients. If your batter seems too thick add a little extra almond milk,  a tbsp at a time. Fold in the chopped strawberries. Pour batter in pan, wait until the top bubbles and the edges look a bit cooked and flip. Let cook for a couple minutes and then flip to ensure they’re cooked on both sides. Top with strawberry jam and coconut whipped cream, with earth balance, or with powdered sugar and syrup!

Lemon Rosemary Fox Cookies

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My lovely friend, Helly, is pregnant with her baby boy Fox. This weekend was her shower so I made her a few things. Cookies are required, so I made her a batch of Sal’s cookies. I wanted to make something else and she loves rosemary and I love lemon with rosemary making this recipe an easy decision.

Lemon Rosemary Fox Cookies-
½ c earth balance buttery spread – softened
¼ c vegan sugar
1 ½ tbsp lemon juice
½ tsp pure vanilla extract
1 c unbleached all-purpose flour
2 tsp fresh rosemary- minced
A couple dashed pink Himalayan salt
In a medium mixing bowl, combine the buttery spread with the sugar and mix thoroughly. Once well combined, add the lemon juice and vanilla and mix well. Mix in the flour, then the rosemary and salt.
Roll into a ball and wrap tightly in plastic wrap. Refrigerate for 30-45 minutes. Preheat oven to 350.
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Roll out and cut the cookies into whatever shape you would like and then bake for 8-10 minutes.

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Very Vanilla Vegan Ice Cream – Single Serving

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I usually make my ice cream with coconut milk, but wanted to try to switch that up a bit since I don’t always have coconut milk handy. I was please with how this came out but may try a little more creamer next time to thicken it up (or just be a bit more patient). Either due to my impatience or not enough creamer, this came out a bit more like a soft serve, which is in no way a complaint! Since I was just experimenting, I made a single serving recipe. This is easily doubled if you feel like sharing or just want more ice cream!
I used an ice cream machine. I keep the tub for my ice cream machine in the freezer at all times so it’s ready to go whenever I get the urge to make something.

1 cup vanilla almond milk
1/4 cup soy creamer
a couple dashes pink Himalayan salt
1 vanilla bean
whatever you’d like to mix in!

Combine the almond milk, creamer, and salt in a pot and turn to medium heat. While that’s heating up, slice your vanilla bean. I scooped out a bit and mixed it in, and then cut the beans in half width wise and tossed them in the mix. That way I know I’m getting as much vanilla in there as I can. Stir until it begins to boil, then remove from heat and let cool for a few minutes. Set up your prepared ice cream machine. Pour mixture in and let it get to work! While mine was mixing away, I chopped and toasted a few walnuts and chopped up a couple Dandies vegan marshmallows. Once the ice cream mixture was starting to thicken, I tossed those in and waited. Patience is key with the ice cream making, so just try to keep busy while it’s thickening up!

Sal’s Cookies

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Last night we decided we wanted a little sweet snack. I had suggested maybe some ice cream, we had coconut milk in the fridge and I could throw it in the ice cream maker with some vanilla bean, but that would take a bit. I mentioned cookies, and Sal asked what I could put in them. Thinking about it, I realized we not only had chocolate chips, but we also had walnuts and vegan marshmallows. The decision was made that a batch of cookies had to happen. I didn’t want to spend a lot of time in the kitchen, so everything got tossed into one bowl, mixed, baked, and I was pretty pleased with the results. Here’s the recipe for what I will call Sal’s Cookies since they were made with him in mind:

1/2 cup brown sugar (I used Wholesome Sweeteners brand)
1/4 cup vegan sugar (I used Organic Sugar brand granulated)
1/4 cup coconut oil
1/2 cup almond milk
1 1/2 tbsp tapioca flour
2 tsp pure vanilla extract
2 cups unbleached all purpose flour
1 teaspoon aluminum-free baking soda
1/2 teaspoon pink Himalayan salt
1/4 cups chocolate chips
1/4 cups chopped, toasted walnuts (pop in the oven while it’s preheating for 10 minutes or so)
1/4 cup chopped vegan marshmallows

Preheat oven to 350. Prepare 2 pans with parchment paper. Once at at least 100, place walnuts on one of the prepared pans and let sit in the oven for about 10 minutes.
Combine sugars, oil, milk, and mix well. Add tapioca flour and vanilla and mix. Mix in flour, baking soda, and salt. Once everything is well combined, fold in the chocolate chips, walnuts, and marshmallows.
Place tablespoons or spoonfuls of the cookie dough about an inch apart and bake for 15 minutes until they are lightly golden brown around the edge.
Let cool at least 10 minutes before eating and enjoy!

Carrot Cake Pancakes and Easter goodies!

I’m sorry for the lack of posts, school has me pretty busy when I’m not in work. I have more posts coming for you and will be working on that this week! Until then, here are some of my favorite vegan suggestions for Easter weekend!

Carrot Cake Pancakes!

This is how I plan on starting our Easter:

1 cup unbleached white flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp raw sugar
1 tbsp coconut oil
1 cup vanilla almond milk
2 tsp lemon juice
1/2 tsp vanilla
1 ½ tsp cinnamon
dash of powdered ginger
¼ tsp nutmeg
1 cup finely shredded carrots
Optional garnish: chopped walnuts

A pre-heated non-stick pan is great here, but if you don’t have one, just lightly oil a skillet and preheat.
Combine dry ingredients and mix well until there are no clumps.
Add wet ingredients and mix until just combined.
Fold in shredded carrots.

Pour about 1/4 cup batter per pancake and cover. Let cook several minutes, just past when it bubbles. The pancake will look slightly cooked on top. Flip, cover, and allow to cook for a couple more minutes until lightly browned. Repeat until batter is used up. Makes about 6 pancakes.
I recommend topping with some toasted chopped walnuts, earth balance buttery spread, and pure maple syrup! Enjoy!

Now those pancakes are going to do a little sweet tooth satisfying, but I think a bit more sugar is expected during these festivities! Chocolate Covered Katie has a fantastic list of recipes to cover you on that:

Chocolate Covered Katie’s healthier swaps for your favorite Easter treats! I can’t wait to make some peanut butter eggs!

I will be making this magical PPK recipe:

~10 small yukon gold potatoes
1 tablespoon olive oil
1/2 cup cashews, soaked in water for at least 2 hours
3/4 cup vegetable broth
1/2 teaspoon turmeric

3/4 teaspoon fine pink Himalayan salt
2 teaspoons fresh lemon juice
A big pinch black pepper

For garnish:
Sweet paprika
Fresh dill

Follow the link for directions and a pretty tempting picture of these lovely babies!

Given the chance, there will be a bit more playing in the kitchen this week. Hopefully I’ll have more new recipes for you soon!

Fried Tofu and Waffles!

I’ve heard how great chicken and waffles is so many times, but I never really thought much of it. Maybe it was just that it’s such a non-vegan dish, and one I’ve never had before, but it was never a food combination I paid much attention to. I feel like I’ve been seeing it more and more and started wondering about vegan versions. I decided to try a fried tofu and waffles.

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Drain 1 package of extra firm tofu and press.
Cut into 6 slices long wise,  and then cut those in half so you have 12 squares of tofu. Lay them out on paper towels for about 20-30 minutes to help them dry out more.
Combine in a bowl:
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/4 tsp Cajun seasoning  (I use Tony Chachere’s )

After letting the tofu sit out, individually toss each piece of tofu in this mixture and place on a baking rack or surface where excess powder can fall off. If you have extra left over just toss them again. Let them sit for another 20 minutes.

Prepare a skillet with canola oil, vegetable shortening, or whatever you prefer to fry with. Set it to medium heat and get ready for coating your tofu.

In a small dish, combine 1 1/2 tbsp ground flax seed with 5 tbsp water and mix well.

In a separate dish combine:
1/2 c cornstarch
1/2 c plain bread crumbs
1/2 tsp Cajun seasoning
1 tsp oregano
1 tsp parsley
1/2 tbsp onion powder

Dip tofu in flax mix and then into the cornstarch/bread crumb mix, tossing to coat. Sprinkle some cornstarch on the oil, if it sizzles it’s ready for your tofu. Place a few pieces in at a time, leaving plenty of space between pieces. Cook until golden brown and flip. Once cooked, put on a paper towel covered plate.

For the waffles:
I started my waffle mix after doing the first cornstarch dip so that everything would be ready about the same time.

6 waffles ( in 2 square waffle waffle iron)

1 1/2 c unbleached all purpose flour
1 tbsp baking powder
1/4 tsp salt
1/3 c melted Earth Balance buttery spread
1 c vanilla almond milk
1 tbsp lemon juice
1 tsp vanilla

Mix together dry ingredients and then add all wet ingredients and mix well. Cook per your waffle iron’s instructions.

Enjoy the waffles with some Earth Balance buttery spread,  a couple of pieces of fried tofu, and some maple syrup! I now understand this delicious combination and look forward to having it again soon!

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Chick’n Tortilla Soup

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Super easy and so delicious! This filling soup is perfect for a chilly night.

6 cups  vegan chicken broth ( or water)
2 tbsp vegetable oil
1 large onion, diced
1 jalapeño,  chopped
1 clove garlic, minced
1 14 oz can diced fire roasted tomatoes
1 14 oz can corn
1 14 oz can black beans
1 tbsp chili powder
1/2 tsp Cajun seasoning
2 bags Gardein Chick’n Strips chopped/shredded (set sauce aside, will not be used in this dish)
1 lime
Cilantro
1 cup shredded vegan Mozzarella
1 avocado, diced
Tortilla chips

Preheat and add oil to a large sauce pan over medium heat. Add onion, jalapeño,  and garlic and cook for several minutes. Once onions are seen through,  add your broth and bring to a boil.
Once boiling, add tomatoes, beans,  and corn, and lower to medium heat. Add seasonings and stir well. Add chick’n.
Cook for about 10 more minutes. Lower heat, cut your lime and squeeze the juice into the soup. Chop up as much cilantro as you prefer and add to soup.
Spoon into bowls, add avocado and cheese upon serving, and crumble tortilla chips into soup before eating.
Enjoy!