Yummy Vegan


Vegan Apple Oatmeal Pancakes
¾ cup Organic Soymilk
2 tsp. Unfiltered Organic Apple Cider Vinegar*
1 Tbs. Organic Maple Syrup*, plus more for drizzling, optional
2 tsp. canola oil, plus more for oiling pan
½ cup Organic Rolled Oats*
½ cup organic whole-wheat flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt



1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.
2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.
3. Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.
For eating:
Drizzle generously with organic grade B maple syrup. You can put as much syrup as the height of the first pancake. Let it just simmer inside the syrup so that when you get to that part of it, your tongue will explode with that natural gooey sweetness.
Now, we don’t condone over indulging but organic maple syrup, especially grade B maple syrup just brings out that joy for us. Think about it, everything is falling, Leaves, mainly. You’re outside in the backyard or by a frozen lake inside of a tent. Waking up someone is cooking up these vegan pancakes, brewing up some Aeropress coffee as you prepare for a day of being one with nature or just watching cartoons.

So, yes, pour the maple syrup generously. 

(image courtesy vegetariantimes.com, recipe adapted from Mary Shore, Brevard, N.C.)
  • Vegan Apple Oatmeal Pancakes
  • ¾ cup Organic Soymilk
  • 2 tsp. Unfiltered Organic Apple Cider Vinegar*
  • 1 Tbs. Organic Maple Syrup*, plus more for drizzling, optional
  • 2 tsp. canola oil, plus more for oiling pan
  • ½ cup Organic Rolled Oats*
  • ½ cup organic whole-wheat flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt

1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.

2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.

3. Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.

For eating:

Drizzle generously with organic grade B maple syrup. You can put as much syrup as the height of the first pancake. Let it just simmer inside the syrup so that when you get to that part of it, your tongue will explode with that natural gooey sweetness.

Now, we don’t condone over indulging but organic maple syrup, especially grade B maple syrup just brings out that joy for us. Think about it, everything is falling, Leaves, mainly. You’re outside in the backyard or by a frozen lake inside of a tent. Waking up someone is cooking up these vegan pancakes, brewing up some Aeropress coffee as you prepare for a day of being one with nature or just watching cartoons.

So, yes, pour the maple syrup generously. 

(image courtesy vegetariantimes.com, recipe adapted from Mary Shore, Brevard, N.C.)

layered puff pastry w/ caramel drizzle and toasted pecans
 
filling
3 large apples – peeled and sliced thin
1 tbsp cinnamon
¼ tsp nutmeg
½ cup brown sugar
2 tbsp earth balance
pinch of salt
 
topping
3 sheets puff pastry (you can find these at your grocery store)
5 tbsp earth balance (reserve 1 tbsp for brushing sheets)
1 cup brown sugar
¼ cup non dairy creamer
1 drop vanilla extract
½ cup chopped pecans – toasted

pre-heat the over to 400 degrees.
in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat.  bring to boil, then simmer for 6-8 minutes constantly stirring.  be sure the sugar is mixed in well so that it becomes smooth to the touch.  set aside and let cool.
on a greased cookie sheet lay 3 sliced of the puff pastry down. brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.
in the meantime, in another pot put your filling ingredients together and bring to a boil.  reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.
once the pastry sheets are finished remove and let cool for 10-15 minutes.  slice each sheet into 3 or 4 squares.  layer the cinnamon apple mixture between 3 sheets pastry. 
top with the caramel sauce and toasted pecans.
serve with coffee.
You can also sub out the caramel sauce with maple syrup. Photo/Recipe via rhymeswithvegan.com

layered puff pastry w/ caramel drizzle and toasted pecans

 

filling

3 large apples – peeled and sliced thin

1 tbsp cinnamon

¼ tsp nutmeg

½ cup brown sugar

2 tbsp earth balance

pinch of salt

 

topping

3 sheets puff pastry (you can find these at your grocery store)

5 tbsp earth balance (reserve 1 tbsp for brushing sheets)

1 cup brown sugar

¼ cup non dairy creamer

1 drop vanilla extract

½ cup chopped pecans – toasted


pre-heat the over to 400 degrees.

in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat.  bring to boil, then simmer for 6-8 minutes constantly stirring.  be sure the sugar is mixed in well so that it becomes smooth to the touch.  set aside and let cool.

on a greased cookie sheet lay 3 sliced of the puff pastry down. brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.

in the meantime, in another pot put your filling ingredients together and bring to a boil.  reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.

once the pastry sheets are finished remove and let cool for 10-15 minutes.  slice each sheet into 3 or 4 squares.  layer the cinnamon apple mixture between 3 sheets pastry. 

top with the caramel sauce and toasted pecans.

serve with coffee.

You can also sub out the caramel sauce with maple syrup. Photo/Recipe via rhymeswithvegan.com

What’s for brunch? Hm, let’s see now. Vegan pancakes with grade B maple syrup, grits with vegan cheese, simple delicious tofu scramble made with olive oil, salt & freshly ground pepper, garnished with fresh cilantro and a slice of cantaloupe.
I’d have all this with an almond macchiato.
Photo courtesy: thewannabechef

What’s for brunch? Hm, let’s see now. Vegan pancakes with grade B maple syrup, grits with vegan cheese, simple delicious tofu scramble made with olive oil, salt & freshly ground pepper, garnished with fresh cilantro and a slice of cantaloupe.

I’d have all this with an almond macchiato.

Photo courtesy: thewannabechef

Banana French Toast w/ Candied WalnutsFrench toast:1 half loaf of ciabatta bread1 medium sized banana1 cup soymilk1 tsp vanillaa dash of cinnamon2 tbs canola oilCandied Walnuts:1/2 cup walnuts3 tbs earth balance1 tbs sugar1/2 tsp saltInstructions for Candied Walnuts: - Blanch walnuts by boiling them in salted water for about 3-5 minutes. Strain and set aside in a medium sized baking dish.- Melt butter on stove top.- When melted, add the sugar and stir until dissolved. Remove from heat.-  Pour over nuts in the baking dish and stir until they are all fully  coated. Sprinkle with salt and cinnamon and bake for about 10-15  minutes.Instructions for French Toast:-  Place all ingredients, except the bread, in a blender and mix until  smooth and creamy. You can also whip it with a hand blender, but that  gets messy.- Slice bread about 1/2 inch thick.- Heat a  large skillet with one tbs canola oil. After dredging both sides of the  bread and allowing excess to drip off, place on heated skillet. You can  use the extra tbs of canola oil if it gets too dry.- Cook each side about five minutes, or until crispy. Keep warm in 200 degree F oven until ready to serve.Serving Suggestions:- Serve french toast with Grade B maple syrup, warmed. Top with sifted powder sugar and a tablespoon or two of candied walnuts.
(via columbusvegan)

Banana French Toast w/ Candied Walnuts


French toast:
1 half loaf of ciabatta bread
1 medium sized banana
1 cup soymilk
1 tsp vanilla
a dash of cinnamon
2 tbs canola oil

Candied Walnuts:
1/2 cup walnuts
3 tbs earth balance
1 tbs sugar
1/2 tsp salt

Instructions for Candied Walnuts:
- Blanch walnuts by boiling them in salted water for about 3-5 minutes. Strain and set aside in a medium sized baking dish.
- Melt butter on stove top.
- When melted, add the sugar and stir until dissolved. Remove from heat.
- Pour over nuts in the baking dish and stir until they are all fully coated. Sprinkle with salt and cinnamon and bake for about 10-15 minutes.

Instructions for French Toast:
- Place all ingredients, except the bread, in a blender and mix until smooth and creamy. You can also whip it with a hand blender, but that gets messy.
- Slice bread about 1/2 inch thick.
- Heat a large skillet with one tbs canola oil. After dredging both sides of the bread and allowing excess to drip off, place on heated skillet. You can use the extra tbs of canola oil if it gets too dry.
- Cook each side about five minutes, or until crispy. Keep warm in 200 degree F oven until ready to serve.

Serving Suggestions:
- Serve french toast with Grade B maple syrup, warmed. Top with sifted powder sugar and a tablespoon or two of candied walnuts.

(via columbusvegan)

I’ve been having crunchy peanut butter with cream cheese and bananas sandwiches drizzled with maple syrup for the past two days. I gotta tell you, life is good.

I’ve been having crunchy peanut butter with cream cheese and bananas sandwiches drizzled with maple syrup for the past two days. I gotta tell you, life is good.

Drink Maple Syrup

Drink Maple Syrup

Vegan Pancakes with a side of maple syrup, fresh strawberries and topped with almond flakes. Breakfast of Champions! (via toliveandeatinla.com)

Vegan Pancakes with a side of maple syrup, fresh strawberries and topped with almond flakes. Breakfast of Champions! (via toliveandeatinla.com)

Pierre Faucher, the owner of Sucrerie de la Montagne, filters syrup after it’s boiled to perfection. It takes roughly 40 gallons of sap to make one gallon of syrup, and when the process is as artisanal as this, it takes all day. (see the nytimes slideshow)

Pierre Faucher, the owner of Sucrerie de la Montagne, filters syrup after it’s boiled to perfection. It takes roughly 40 gallons of sap to make one gallon of syrup, and when the process is as artisanal as this, it takes all day. (see the nytimes slideshow)

Wall of Maple Syrup in Montpelier, VT (photo by AndreJenny)

Wall of Maple Syrup in Montpelier, VT (photo by AndreJenny)

Peanut butter and banana sandwich drizzled with Grade B maple syrup gets my vote for Best Vegan Midnight Snack.

Peanut butter and banana sandwich drizzled with Grade B maple syrup gets my vote for Best Vegan Midnight Snack.