These yummy vegan pancakes were the easiest pancakes I've ever made. For variation, you can throw some fresh fruit, walnuts, and maple syrup on them!
Ingredients:
1 Cup Flour
1 Tbsp of Sugar (I used organic cane sugar from Trader Joe's)
2 tsp Baking Powder
1/8 tsp of salt
1 Cup Soy Milk (I used Trader Joe's Soy Creamer)
2 Tbsp of Canola Oil
Combine flour, sugar, powder and salt in a mixing bowl. Add soy milk and oil to your mixture. Mix with wire whisk. I used a wire whisk hand blender. Mix until smooth. Set a non-stick pan over medium heat. I kept a can of canola oil spray handy just in case. The pan can get really hot after the first pancake, keep watch so you don't overcook them. Also, make sure your pan is lightly oiled especially if you're not using a non-stick pan (thus keeping spray handy).
Take a ladel (I used an ice cream scoop) and pour one spoonful of mix into the pan. Make sure you spread it around a little by picking up the pan and circling. You want the pancake to be thin, but still completely covered. Flip carefully with a spatula when you see the mixture bubble or if the sides turn a yellowish brown. Step and repeat until all the mix is gone!
Total Time: 30 minutes! Top with maple syrup. YUM!
I wish I could take credit for making this amazing meal. I haven't posted a recipe in a bit because I was in London eating this incredible meal. Believe it or not, this was all vegetarian! Wow!
I love making this tofu scramble because first, I love breakfast food, but also it's easy to make and yummy to boot.
Required: Tofu, Spinach, White/Yellow Onion, Sea Salt (or just salt), Black Pepper, Olive Oil, Garlic Powder
Optional: Shredded Cheddar Cheese
Preparation: Take a block of tofu and place in a medium sized bowl. Take a fork and mash up the tofu. It's easier to use soft tofu, but I often wind up with firm. The firm kind is more clumpy whereas soft tofu tends to be softer (duh) and more watered down. Chop onion.
Ok now that you've got your mashed tofu and onion. Place 2 Tbsp of olive oil in a pan. Let it heat up. Then take the onion and saute until soft. Then take the mashed tofu and dump into pan. Stir. Add 4 tsp of garlic powder. Sprinkle with a little black pepper and salt to taste.
Add your pre-washed spinach! Remember spinach tends to shrink a lot, so you'll need to put more than it looks like you'll need. I placed two small handfuls in my pan then covered it so that the steam would shrink the spinach. Once the spinach shrank, I continued to stir.
In the above picture, I topped the scramble off with shredded cheddar and mozzarella soy cheese.
Mom would be proud if you ate this broccoli dish. You could make this with your eyes closed.
Required: Broccoli, Chili Oil, Canola Oil, Sea Salt
Take desired amount of broccoli and dump it in a pan. Add 2 Tbsp of Chili Oil (this will give your dish a hint of spiciness.) Then add a couple of tsp of Canola Oil. Saute on high heat until broccoli gets a little charred. Yes, I said charred. See the dark brown spots in the picture above? You want it to look like that. Although you DON'T want to overcook it. I usually don't like my broccoli soggy. I like it soft yet fairly crisp. You can serve this with rice or pasta or use it as a side vegetable dish in a multiple course meal.
Don't forget to add Sea Salt to taste. Salt makes everything taste better!
If you like pesto, try this...
Required: Bowtie pasta, Crimini Mushrooms, Firm tofu, Pesto (For vegans, you can find vegan pesto at Whole Foods), Olive Oil, Black pepper, Salt
Optional: Garlic powder
First, prepare the pasta by boiling just enough in a pot. Put a little olive oil and salt in the pot while boiling the water. In the meantime, slice the mushrooms as desired. Cut firm pieces of tofu into cubes. Saute the tofu and mushrooms in a couple of tablespoons of olive oil. Add a few pinches of salt and black pepper. Add a few dashes of garlic powder if you have it. If you like garlic, you can also add a minced clove into this saute.
When the pasta is ready to drain, let saute stand while you are draining the pasta. Put a dash of olive oil in the drained pasta and stir. This will prevent the pasta from sticking to each other. When you refrigerate the leftover pasta, it will also prevent the pasta from clumping.
Add desired pasta topped with mushroom and tofu saute to a large bowl. Stir in desired amount of pesto. Mix well.
15 minutes and you're done!
I don't pretend to know how to cook Indian food. In fact, I know that it's one of the most difficult ethnic foods to make. But I really surprised myself with this one. I liked it so much, I couldn't stop eating!
Required: White Mushrooms, White Onion, Curry Powder, Garlic Powder, Canola Oil, 1 Can of Chick Peas or Garbanzo Beans
Optional: Clove Powder, Rice, Sea Salt, Soy Sauce, Black Pepper
Chop the white onion into small pieces. Slice mushrooms. Saute onion in oil. Put in mushrooms and saute some more. Keep stirring until mushroom is softer. After opening the can of chick peas, pour in about 3/4 of the can. Add curry powder. Add enough powder to cover all of your ingredients. Then add two tablespoons of water and one tablespoon of soy sauce. Don't add too much. The water will dissolve the curry so that it turns into a bit of a sauce. Add a dash of clove powder. Add some black pepper and sea salt for taste.
Serve over a bed of rice. I pre-cooked some Basmati rice...
I think this one's my favorite!
These yummy vegan pancakes were the easiest pancakes I've ever made. For variation, you can throw some fresh fruit, walnuts, and maple syrup on them!
