We just made these wonderful pancakes from a recipe we got from Vegan Dad's site. Although there are lots of ingredients, it was pretty quick to prepare. All you need are:
1 cup flour
2 tbsp cornstarch
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Black pepper to taste
1/3 cup soy yogurt
1 tsp apple cider vinegar
1/2 cup soymilk
2 sage leaves finely chopped
1 1/2 cups finely shredded zucchini
oil for frying
You can find the complete recipe Here.
We made this with the Tomato onion relish listed and it was delicious. The little one felt that they needed to be served with butter and syrup (We did call them pancakes!).
This was a wonderful and delicious way to get the kids eating zucchini!
Monday, August 15, 2011
Thursday, August 11, 2011
We had this for a dinner picnic last night. I have made it probably too often since discovering it, but it is just so good. It's nice to have something like this to pack lunches with, and it is amazing how incredibly like tuna salad it tastes.
1 15 oz. can chickpeas, drained - or 1 1/2 cup cooked
1/4 cup vegan mayonnaise
1/3 cup minced celery
2 1/2 tablespoons minced dill pickle
1/2 tablespoon nutritional yeast
1 teaspoon soy sauce
1 minced green onion
1/2 teaspoon kelp powder (optional)
pepper to taste
In a bowl, mash chickpeas coarsely with a fork (I have been using my potato masher for this part). Mix in the remaining ingredients. Use on sandwiches or a bed of leafy greens.
I have been doubling the recipe but only using 1/4 cup of mayo and it is enough, so unless you like things really mayonnaise laden you can probably use less than called for. I also don't use the soy sauce usually because it seems salty enough to me already, and I always use the kelp powder, which is optional, but I always have it around. And I have never used the pepper, just because.
I found this recipe at Yeah That "Vegan" Shit, but I believe it came from Compassionate Action for Animals originally.
Wednesday, August 10, 2011
Tuesday, August 9, 2011
2 cloves garlic, chopped
1 cup packed basil leaves
handful (1/4 cup or so) fresh cilantro
14 ounce package shelled edamame, thawed
1/2 cup vegetable broth
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon salt
optional: 2 tablespoons nutritional yeast
Place garlic and basil in food processor and pulse a few times to get it chopped up. Add the remaining ingredients and blend until relatively smooth, scraping down the sides with a spatula to make sure you get everything. Add a little more veg. broth if it seems too stiff.
To top our pizza we spread the pesto on pretty thick, cover with sliced olives and fresh tomatoes and a sprinkling of vegan cheese. I have never used the cilantro because I have never had it on hand, and I have always used the optional nutritional yeast. I don't have an awesome pizza crust yet, I'm still experimenting. I'll post one when I find a really good one. But I think this is the sort of pizza topping that would work very well on a loaf of italian bread sliced in half. I think I'll try it that way next time for the sake of fast and easy dinners.
Monday, August 8, 2011
|1/2 cup corn starch|
|1/2 cup beet juice|
|beet juice being added to corn starch|
|mixing corn starch and beet juice|
|painting the driveway|
|it goes on dark|
|as it dries it turns lighter pink|
Sidewalk Chalk Paint
1/2 cup corn starch
1/2 cup water
5-10 drops food coloring
Put the cornstarch in your container first, then add water - if you add corn starch to the water it is much harder to mix. It is hard to get the corn starch and water to combine, but keep mixing with a spoon and then suddenly it will just come together all at once. It is easy to half this and use 1/4 cup of water and corn starch and this is what we do when we make several colors. To use beet juice, just use the water saved from boiling beets and omit the food coloring. Go make art with your kids in the driveway, and have fun!
Thursday, August 4, 2011
We tried this last night. The recipe came from Vegan Dad and it was awesome and so simple. All you have to cook is the pasta, which doesn't heat the kitchen up too much. Both my sprouts loved it, and upon tasting it my four year old screamed "yum!"with the same kind of intensity usually reserved for roller coaster rides, so clearly it was a hit. We added sliced olives to ours, and it was so very good. The leftovers were eaten for lunch today, and I was asked to make it again, and I definitely will.
1 lb. pasta, Vegan Dad used ditali, but all I had on hand was penne and it was fine.
2 cups chopped tomatoes
1/2 package extra firm tofu, crumbled
1 tsp. lemon juice
1/4 cup nutritional yeast
salt to taste
1/2 cup chopped basil
2-3 tbsp. olive oil
salt and pepper to taste
1. Cook pasta according to directions on box.
2.While pasta is cooking, gently mix lemon juice and nutritional yeast into tofu. Let sit a few minutes, then mix again and season with salt.
3.When pasta is done, drain and rinse with some cold water to cool it down a bit. Mix in the olive oil and basil. Gently stir in the tomatoes and tofu, then season with salt and pepper. Serve at room temp. Garnish with some fresh basil and tomatoes if you wish.