I make crepes every morning for my son – chickpea flour, arrowroot powder and plant milk. So easy. My son likes them plain. My husband likes them with maple syrup. I like them doctored up with mushrooms and leeks. Continue reading “Leek & Mushroom Chickpea Omelette”
This summer I was inspired to make little chickpea frittatas/quiches which was an idea I got out of a new cookbook. A frittata is a crustless quiche and since I like quiche, going forward I am going to call these crustless quiches. Continue reading “Mini Chickpea Flour Crustless Quiches”
Disclaimer. This is not lox. But, it’s something! I am calling it lox because that is what it looks like and it is an all natural, unprocessed, fun vegan facsimile for something to put on a bagel with cream cheese. Continue reading “Carrot “Lox””
A perfect Saturday morning post. Breakfast! Can be made for lunch and dinner too! Pancakes, tofu scramble, french toast, bacon, oatmeal…
1. Buckwheat Pancakes. Basic, chocolate, nuts!
Daily Buckwheat Pancakes
Banana Walnut Chocolate Chip Buckwheat Pancakes
Toasted Macadamia Nut Buckwheat Pancakes
2. Almond Pulp Pancakes. A great way to use the pulp when making nut milk.
3. Spelt Pancakes. A big winner around here.
4. Butternut Squash Rosemary Pancakes. A great way to use butternut squash.
5. Tofu Scramble. My go to scramble: spinach, onions, and turmeric. Oil free or not.
6. Mexican Tofu Scramble. Onions, zucchini, cumin, freshly squeezed lime and cilantro! Super flavorful and crunchy.
7. French Toast. So good.
8. Tempeh Bacon. Holy bacon!
9. Hash Browns. The best side dish there is.
10. Oatmeal. My husband says that I make the best oatmeal.
11. Coconut Yogurt. Homemade is best. Eat with fruit and The Ultimate Granola.
12. Vanilla Apricot Preserves. Nothing better to spread on toast.
13. Blueberry Blintzes. An old favorite veganized. And soooo good!
14. Matzo Brei. Saving the best for last. A year round favorite thanks for Nava Atlas!
For a while now I have been making pancakes from The China Study Cookbook. They are great but they call for cinnamon which my husband and son love but I don’t. So when I discovered this recipe from Dr. McDougall, I decided to add it to the blog/recipe box so I can enjoy pancakes on Sundays and holidays too. Try both and let me know your thoughts!
3/4 cup spelt flour
1 teaspoon baking powder
1/2 cup mashed ripe banana (about 1 banana)
1/2 cup vegan milk (homemade is best)
1/4 cup sparkling water
1/2 tablespoon lemon juice
Salt, a pinch
Sift the flour and baking powder into a bowl. Add a pinch of salt and mix well with a fork.
Mash the banana in a separate bowl. Add the milk, sparkling water and lemon juice. Mix together. Add to the flour and mix until a batter forms. Don’t over mix.
Heat a nonstick skillet over a medium flame. Using a tablespoon measure, pour the batter onto the skillet and cook until the top bubbles, a lot. Flip over and cook the second side. Top with bananas and maple syrup. Enjoy!