If it’s true that we eat first with our eyes, then these waffles are a feast! These are the trifecta – they look great, taste great, and are great for you! Megan, the recipe’s creator, adapted it from a recipe in Vegetarian Times, and in absolute fairness, both her photo and her recipe put the original recipe and photo to shame. (You could take a look for yourself.) Megan lives in Alberta with her husband and a “giant fuzzball, Apollo.” Her passions are cookbooks, blogging, reading, and especially baking.
Don’t you love it when something that looks so good and tastes so good is also good for you? Blueberries, raspberries, and strawberries are disease fighting, immune-system building superstars. (Read some details below.) Here’s the recipe.
Blueberry Sourdough Pancakes
Makes 10 pancakes
Adapted from Vegetarian Times (March 2011 issue)
The night before feed your starter and make sure it’s active.
Ingredients:
• 1 1/4 cup (200g) 100% hydration sourdough starter
• 1 tablespoon (11g) canola oil
• 1 tablespoon (21g) maple syrup or agave
• 1/2 – 3/4 cup (110-165g) non-dairy milk
• 1 cup (144g) all-purpose flour or white whole wheat flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups (150g) blueberries, fresh or frozen
Directions:
Whisk together the starter, oil, syrup and 1/2 cup of milk. Combine flour with baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into batter, adding 1/4 cup more milk if needed. If using fresh, fold in blueberries. Let sit 5 to 10 minutes.
If using frozen blueberries, stir in right before cooking.
Heat griddle or skillet over medium-high heat. Reduce heat to medium, and coat with cooking spray. Pour about 1/4 cup batter per pancake into skillet. Cook 1 to 1 1/2 minutes on each side, or until golden.
These pair well with some maple syrup, or top them like I did with some raspberries and strawberries simmered with some maple syrup.
Blueberries — Research shows that blueberries may protect brain cells and help protect age-related memory loss. They contain phytonutrients that may help prevent heart disease and cancer. They’re loaded with vitamin C and iron. Raspberries — These tasty beauties are full of disease-fighting fiber which help lower cholesterol and protect against digestive diseases. Their vitamin C and phytochemicals show anticancer properties. Strawberries — These berries also have lots of fiber and vitamin C (more than oranges and grapefruit) to fight diseases and increase immunity. They contain ellagic acid which protects against cancer and inflammation.
More Berrylicious Delights!
If this berry-laden pancake recipe appeals to you, you really should take a look at the breakfast treats in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from Four Berry Smoothies or Raspberry Bran Muffins or Whole Wheat Blueberry Pancakes or Vanilla Strawberry Smoothies …or 46 other amazing recipes. Exact clones of non-vegan classics, all the recipes were tried and loved by vegans and non-vegans. Click on Are You Sure That’s Vegan? (Breakfasts) to see the gorgeous photos and read the testimonials….and get some free recipes, too!
Sources:
cookbookaficianado.files.wordpress.com
Hornick, Betsy, 101 Best Super Foods
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This gorgeous dish was created by Amy Gedgaudas who lives in Portland, Oregon with her Partner, Tim. She has been a vegan for almost six years, and one of her passions is baking. These waffles were her entry into one of Chicago Soy Dairy’s contests, where the grand prize was vegan cheese for one year. They’re having a contest for Super Bowl Sunday, so if you want to have a little fun, send your recipe, a funny name, and a photo to them in the next few days.
Here’s how: Send your entries to dustin(at)chicagoveganfoods.com by 11:59PM CST on Feb. 2, 2012. Include your name, your recipe idea with a CATCHY NAME, and a recipe/photo if you have one. We’ll pick three winners and announce them on Feb. 3. Look for our featured recipe on our blog Feb. 4 and make it for your Super Bowl Party!
Read more about it at www.chicagosoydairy.tumblr.com. Here’s her recipe:
Buttermilk Cheddar Waffles with Sauteed Apples and Savory Syrup
My waffle iron yielded 7, six-inch, crispy waffles.
Ingredients for the waffles:
1 1/2 cups light spelt flour
1 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon fine sea salt
2 cups plain, unsweetened almond milk (or other non-dairy milk of choice; just be sure it isn’t flavored or sweetened)
2 teaspoons apple cider vinegar
1/4 cup canola oil
1 1/2 cups shredded vegan cheddar cheese (I used Teese, of course!)
Instructions:
1. Preheat your waffle iron.
2. In a large bowl, stir together flours, baking powder, baking soda, and salt.
3. In a glass measuring cup, add the almond milk and apple cider vinegar. Stir and set aside for about 5 minutes to curdle.
4. Add the oil to the almond milk mixture.
5. Combine wet and dry ingredients and stir gently.
6. Add in shredded cheese and stir to combine, but don’t over mix.
7. Add batter to your waffle iron and cook according to manufacturer’s instructions. I used a 1/2 cup of batter per waffle in my waffle iron, just as a reference.
While your waffles are cooking:
Core and thinly slice one large apple (don’t peel it!!). Place a skillet over medium heat and add just enough water to cover the bottom of the skillet. Add your apple slices and saute them until they are tender, but still a bit crisp too, 5-8 minutes depending on the size of your apple. Remove from heat and set aside.
In a small saucepan add 3/4 -1 cup pure maple syrup and 1/4 teaspoon of dried thyme. You can add more or less thyme depending on your tastes (and how much TIME you have… Hahaaaa!). The thyme really complements the apples and the sweetness of the syrup, I promise!!! Bring the contents of the saucepan to a low boil and then reduce the heat and simmer gently for a few minutes. Make sure to stir, stir, stir!! Remove from heat and set aside until the waffles are done.
To serve:
Take a few waffles and put them on a plate. Top with sauteed apples, drizzle with savory syrup, and eat! Yeah!
Extra big thanks to the folks at Chicago Soy Dairy for the free Teese and the fun challenge!
(FYI: ChicagoSoyDairy.com sells vegan products (marshmellows, mozzarella and cheddar cheeses, ice cream and soft serve) online and in many locations in Canada, the United States, Australia, and New Zealand.)
If these vegan waffles look good to you, take a look at the luscious waffles, pancakes, muffins, and more in Claire Gosse’s Are You Sure That’s Vegan? (Breakfasts). You can choose from Chocolate Waffles or Pecan Waffles or Mashed Potato Pancakes or Apple Oatmeal Muffins or 46 other amazing breakfast dishes. These vegan recipes are exact clones of non-vegan classic favorites. They are loved by vegans and non-vegans – every time. Click on Are You Sure That’s Vegan? (Breakfasts) to see the beautiful photos and read the testimonials. Get some free recipes, too!
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Here’s another great vegan recipe from Miss Lexy. The cupcake is filled with lemon curd while the batter has fresh grated ginger, limoncello, and lemon zest. The frosting has limoncello and lemon zest, topped with chopped crystallized ginger. (The names of the vegan ingredients Lexy used are below the recipe.)
Ingredients (for lemon curd):
1 tbsp lemon zest
1/2 cup lemon juice
1/4 cup sugar
3 tbsp cornstarch, mixed with water until smooth
splash non-dairy milk
Ingredients (for frosting):
6 oz. vegan cream cheese
1/4 cup vegan butter
2-3 tbsp shortening
3 tbsp limoncello
1/2 tsp lemon extract
1 tsp lemon zest
3 cups powdered sugar
crystallized ginger, to taste, minced, to top
Recipe (for lemon ginger cupcakes):
In a measuring cup, combine the milk and vinegar. Let sit for 5-10 minutes. Combine the remaining ingredients in a mixer. Add in the milk mixture and combine well. If mixing by hand, combine dry ingredients in one bowl and wet in another. Add the wet to the dry, then the milk mixture. Combine well.
Place batter 1/2-3/4th full in each cupcake spot on the tin.
Bake for 20-22 minutes or until tops are golden brown.
Recipe (for lemon curd):
Over medium heat, combine the first four ingredients. Stir occasionally until smooth and bring to boil, about 10 minutes.
Add the milk and stir over heat. Set aside and let cool. It should have a thicker consistency once cooled.
Recipe (for frosting):
Combine all ingredients but ginger and mix well. It shouldn’t have a soupy consistency. If it does, add more sugar.
Recipe (for cupcake construction):
Once cupcakes are cooled, dig a small well out of the middle with a melon baller. Fill the well with lemon curd and place the top back on the cupcake. Frost and top with minced crystallized ginger.
Note: Make sure your sugar is vegan! For vegan butter and eggs, I like Earth Balance soy free variety and Ener-G for egg replacer. Limoncello is an Italian lemon liqueur that you can find in most alcohol sections of a grocery store with specialty stuff like bitters. Feel free to use any non-dairy milk. I used hemp milk. For vegan cream cheese, I used Galaxy brand.
Cupcake Bonanza
How about 8 recipes for the most delicious vegan cupcakes you will ever find? Click the link to Are You Sure That’s Vegan? (Desserts) to see the photos for Chocolate, Boston Cream, Vanilla, Red Velvet, Mint Chocolate Chip, Raspberry Cream Cheese, Marble, and Strawberry Daiquiri cupcakes. Just beautiful, right? You can get 47 other amazing dessert recipes, too. All the recipes are exact clones of non-vegan classics, and vegans and non-vegans alike love them. Click the link to Are You Sure That’s Vegan? (Desserts) and then click Vegan Dessert Cookbook to see the beautiful cupcake photos and read the testimonials. And get some free recipes while you’re there!
Source: veganmiss.blogspot.com
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Veganmiss.blogspot.com is a site you might really enjoy. Miss Lexy, its owner, is a real charmer. When she’s not blogging, she is working as a Chicago Outreach Coordinator for Mercy For Animals. Other than that, she works part time in a boutique for dogs and studies toward her second Bachelor’s degree. She has resided in Chicago for a number of years with her two rescued blind kitties, Popeye and Lucy, and an organic balcony garden. She has been vegan for five years. Her mission in life is to be “a vegan, tattooed Betty Crocker.”
If you are a new vegan or starting out with Meatless Mondays, Veganmiss.blogspot.com might be quite useful to you because Miss Lexy tells you what brands she likes for all her vegan ingredients and where you can buy them – in stores or online. (Take a look below the recipe.)
Her recipes are loved by many long-time vegans. Here’s her recipe for spaghetti and meatballs. She serves this with a green kale salad and a vegan red wine.
Spaghetti & Heart-Shaped Meatballs
Prep Time: 10 minutes
Cook Time: 30 minutes
Ingredients (for pasta sauce):
1/2 tbsp olive oil
1/4 large yellow onion, diced
2 cloves garlic, minced
salt, heavy pinch
4 sprigs thyme
1 tbsp fresh basil, chiffonade
3 fresh medium tomatoes, diced
1/2 cup red wine*
1 14.5 oz can crushed tomatoes with herbs
1 tbsp tomato paste
pepper, to taste
Ingredients (for meatballs):
2 packages Upton’s Naturals ground beef style seitan, crumbled*
1/3 cup yellow onion, chopped
2 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
1/4 cup fresh basil, chopped
1 tbsp vegan Parmesan*
1/2 tsp nutmeg
salt, to taste
pepper, to taste
1 tbsp olive oil
3 “egg” Ener-G egg replacer (follow according to box directions)*
1/3 cup Italian style bread crumbs*
1/4 cup olive oil, for frying, add more if needed
Ingredients (for pasta):
6 oz. spaghetti, cooked by box instructions
fresh Italian parsley, to top
fresh basil, to top
vegan Parmesan cheese, to top
Recipe (for pasta sauce):
Sautee the onions and garlic in the olive oil and salt until the onions have sweat.
Add the diced fresh tomatoes, thyme, basil, and wine. Cook down until wine is reduced to half. This step may take about twenty minutes.
Lastly, add the crushed tomatoes, tomato paste, and pepper. Simmer for about ten minutes.
Recipe (for meatballs):
Combine the first 11 ingredients in a medium bowl. Mix well.
Heat the olive oil in a medium pan.
While the oil is heating, shape the meatballs into heart-shapes.
On a plate, add the bread crumbs. Roll the meatballs in the bread crumbs.
Cook in the skillet until golden brown.
Recipe (for pasta):
To assemble, place cooked pasta on a plate. Top with the sauce and meatballs.
Add the parsley, basil, and Parmesan to the pasta plate. Buon appetito!
Note: Upton’s Naturals is a local Chicago seitan company. They sell their faux meats here in Chicagoland. You could use other seitan-style meat crumbles such as Boca Ground Crumbles, Gimme Lean Sausage by Lightlife, or Yves Meatless Ground Round Original. Vegan Parmesan brand I use is Galaxy topping. Ener-G is an egg replacer one can find in the baking area of health food stores. There are other means of egg replacing such as using apple sauce. For the bread crumbs, make sure to check they are vegan. Oftentimes, they will contain dairy. I used the Whole Foods brand, 365.
How about some scrumptious vegan desserts to go with this vegan meal? You couldn’t find more luscious desserts than the ones in Claire Gosse’s Are You Sure That’s Vegan? (Desserts). You can choose Pecan Pie or Raspberry & Apricot Crumble or Super Easy Chocolate Mousse or Key Lime Cheesecake or 51 other amazing treats. These recipes are exact clones of traditional desserts that everyone loves. They have all been tried by vegans and non-vegans. Everyone agrees they’re the best desserts they’ve ever eaten. Click the links for Are You Sure That’s Vegan? (Desserts) to see the gorgeous photos and read the testimonials. And get some free recipes, too!
Source: Veganmiss.glogspot.com
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(recipe inspired by Jae Steele - "Ripe From Around Here").
To check out the past episode we did with Jae, click here:
http://bit.ly/PinkLemonadeRecipe for the "Cheese" Cake:
Crust:
- 1 cup Raw Pecans
- 1 cup Walnuts
- ¼ tsp Ground Sea Salt
Blend in a food processor to a "crumb-like" consistency
- Add ¼ cup Dates (pits removed). You may want to soak dates
in water for 10-20 minutes to make for easier blending.
Blend until it becomes a sticky mixture.
Press the mixture into your baking dish (7" x 11")
until smooth on top.
Set aside.
"Cheese" Layer:
- Soak 2 cups RAW (not Roasted) Cashews in water overnight
(or at least 4 hours)
- Rinse cashews and pulse in a clean food processor
until they are in tiny pieces
To the mixture add:
- 2 Tbsp Water
- 1 tsp Vanilla Extract
- 2 Tbsp Lemon Juice (add more for "Lemon Cheesecake")
- 1/3 cup favourite liquid sweetener (coconut nectar)
Blend until smooth.
Melt ½ cup coconut oil at low temperature and pour the liquid
into food processor while it's blending.
Immediately spread mixture evenly on top of crust.
Place pan in freezer for 30 minutes.
Fruit Layer:
- 2 cups Strawberries
- 3 Tbsp Liquid Sweetener (Coconut Nectar)
Blend Mixture in Food Processor until smooth.
Pour mixture on top of "cheese" layer, and spread evenly.
Let it set:
- in fridge for 4 hours
OR
- in freezer 1-2 hours, then transfer to fridge for 2 hours
Serve cold but not frozen.
