Vegan Waffles with Cherry Sauce
Pina Colada Pancakes
½ cup whole wheat flour
½ cup self-rising flour
4 tablespoons granulated sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1 1/2 cups unsweetened soymilk (plain or vanilla soy milk would also be good—regular or lite; I chose soymilk over coconut milk because of the former’s thicker body)
1 cup flaked coconut (fresh or packaged—sweetened or unsweetened)
1 cup fairly finely diced dried pineapple (not the candied kind used in fruitcakes)
Vegan butter and/or vegetable oil for frying
Vegan Coconut Cream-Maple Syrup (recipe follows)
Optional Garnish: approximately 4 tablespoons of additional flaked coconut (fresh or packaged, sweetened or unsweetened, raw or toasted) and 1/2 maraschino cherry per serving
Preheat oven to warm. In a medium mixing bowl, place first 5 ingredients. Make a well in the center and pour in soymilk and rum extract. Stir together with a fork until well combined. Stir in coconut and dried pineapple. In a large cast iron skillet or griddle over medium-high heat, melt 1 tablespoon of the vegan butter, oil or a combination. (I like a combination: the oil reduces chances of burning while the butter contributes flavor.) Using a 1/4 cup measure, make pancakes, two at a time. Cook a couple of minutes on the first side until you get a nice rise, a few bubbles appear, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Add butter and/or oil to keep skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. Serve warm with Vegan Coconut Cream-Maple Syrup, a sprinkling of coconut and a half maraschino cherry on a pick.
Adapted via enpetitchef.com
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)
Vegan Toasted Bagel with Mashed Avocado
INGREDIENTS
1 whole wheat bagel toasted
1 Tbs Tofutti Cream Cheese
Half a small avocado
Squeezed lemon juice
Handful chopped cilantro (green chilis and green pepper diced - optional)
sliced tomato
fresh ground pepper
salt (optional)
DIRECTIONS
Toast your bagel and while its getting crispy slice your tomato, chop your cilantro and chili/green peppers if using. Mash the avocado onto cutting board and mix in lemon and salt (if using). Assemble your bagel with cream cheese and tomato on one half and the avocado mash on the other, sprinkle with cilantro, fresh pepper and enjoy!
Adapted via compassionateating.wordpress.com
