Thursday, August 1, 2013

Vegan Oatmeal Pancakes

I love pancakes. I can eat them any time of day.  There is something so comforting and satisfying about them.  I wish I could take credit for these pancakes, but alas, I cannot.  I got the recipe from Vegetarian Times 2013 issue, courtesy of Mary Shore. The recipe won first place in the Reader Recipe contest.  First place?  Really?  They sound oatmeally and gummy.  I had to try them to discover what qualifies as first place.   Well good golly, they're delicious!  Hearty without being gummy!  I cannot pin point what makes them taste so great, but they are da bomb.  I think turning the soy milk into "buttermilk" using apple cider vinegar is the culprit for these tasty cakes.   Give them a try.

*Tip: maple syrup is not friendly on the hips, so pour a couple of tablespoons on your plate as a "dip" instead of pouring a half of a cup over your pancakes.  And, I'm sure I don't have to mention not to use HFCS syrup, for crying out loud.

fluffy and delicious


3/4 cup soymilk
2 tsp. apple cider vinegar
1 T. Organic pure maple syrup (plus more for dip)
2 tsp. canola oil
1/2 cup steel cut oats (I used original Quaker oats)
1/2 cup whole wheat flour (I used organic whole wheat pastry flour)
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt


Combine soymilk, vinegar, maple syrup, and oil in a small bowl.  Add oats and let soak 10  minutes.  Stir together flour, baking soda, baking powder, and salt in a separate mixing bowl.  Stir soymilk mixture into flour mixture.  Preheat large skillet or griddle over medium-high heat and lightly coat with oil.  Ladle 1/4 cup of batter for each pancake.  Cook 2-3 minutes on each side.  Makes 6-8 pancakes.  Two pancakes is 1 serving (196 cal.)  You know I ate more than two! 

Thursday, August 23, 2012

Harvest Chili with Kale

I'm practicing fall recipes, wishing for the weather to turn sooner rather than later.  This chili is so simple and quick to make and combines lots of delicious flavors.  I really love butternut squash in this recipe, but carrots will work too.  I prefer no-salt added beans and tomatoes, trying to keep my blood pressure in check!  Even though the 'already chopped kale' is convenient, it's too tough for this recipe.  Buy fresh.  Check here for more information on kale and its benefits.  Enjoy!

Non-dairy sour cream!
1 T safflower or coconut oil
2 cups diced butternut squash (or carrots)
1/2 cup onion, finely chopped
2 cloves garlic, chopped
1 bunch of kale leaves, washed and chopped (about 2 cups before cooking)
1 T chili powder
1 tsp. cumin
1/4 tsp. dried oregano
15 oz. can organic black beans, drained and rinsed
15 oz. can organic kidney beans, drained and rinsed
28 oz. can organic diced tomatoes
Salt and pepper to taste (optional)
Dash of Cayenne for heat (optional)

In a large sauce pot, heat oil on medium.  Add onion and squash and cook until just tender, about 10 minutes.  Add garlic, kale, salt & pepper, and cook a few more minutes until kale is wilted.  Stir in chili powder, cumin, and oregano and cook 1 minute, stirring.  Stir in tomatoes and beans.  Simmer10 minutes until heated through.  Eat with my yummy cornbread! Makes 4 servings.

Sunday, August 12, 2012

G-F Blueberry Quinoa Muffins

I don't have a gluten intolerance, but I like to eat gluten-free as much as possible.  I feel better and more energized when I leave out bread.  I still eat plenty of whole grains, don't get me wrong!  I love brown rice, oats, millet and quinoa.  Actually, quinoa is not a grain, it's a seed related to the spinach plant.  It has a nutty, ricey flavor.  I love these muffin because they are gluten-free and packed with protein.  And you know me, I love blueberries and think they should be eaten every day for their many benefits.   These muffins are sweetened with pure maple syrup, a favorite of mine.   No white flour or white sugar, yay!

Perfect protein, fiber snack!

1 cup corn meal
1 cup of rice flour (or other g-f baking flour)
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup of cooked quinoa (Hint: make sure to rinse the quinoa thoroughly before cooking and use water, not veggie or chicken stalk)
1/2 cup organic pure maple syrup
1/2 cup of rice or soy milk
1/2 cup of natural organic apple sauce
1 Tbl. of lemon juice
1/4 cup canola or safflower oil
1 cup of blueberries, fresh or frozen

Preheat oven to 375 degrees.  Use paper baking cups or grease muffin pan (makes 1 dozen).
In one bowl, mix together dry ingredients.  In a separate bowl mix the wet ingredients, plus the cooked quinoa.   Add wet mixture to dry mixture until just combined. Gently fold in blueberries.  Bake 20 minutes.

Wednesday, June 27, 2012

Dirty Dozen Plus 2012

Eat your fruits and vegetables! The health benefits of a diet rich in fruits and vegetables outweigh the risks of pesticide exposure. Use EWG's Shopper's Guide to Pesticides to reduce your exposures as much as possible, but eating conventionally-grown produce is far better than not eating fruits and vegetables at all. The Shopper's Guide to Pesticides in Produce will help you determine which fruits and vegetables have the most pesticide residues and are the most important to buy organic. You can lower your pesticide intake substantially by avoiding the 12 most contaminated fruits and vegetables and eating the least contaminated produce. -© 2012, Environmental Working Group

The dirty dozen has been expanded to include two crops of note: green beans and kale/greens:
  1. Apples
  2. Celery
  3. Sweet bell peppers
  4. Peaches
  5. Strawberries
  6. Grapes
  7. Spinach
  8. Lettuce
  9. Potatoes
  10. Cucumbers
  11. Blueberries (domestic)
  12. Potatoes
  13. *Green beans
  14. *Kale/greens
*May contain pesticide residues of special concern
For a list of the Clean 15, click here!

Sunday, December 18, 2011

Penne w/ Butternut Squash and Sage Pesto

This is really why I made the sage pesto.  I cheated and bought butternut squash already prepared from Trader Joe's.  Can you blame me?  The protein and complex carbohydrates from the whole grain pasta and mushrooms provide a heartiness that will fill you up quickly.  The combination of flavors in this recipe are pretty amazing, each distinct. 

So Yum!

8 oz. whole wheat penne
2 T refined coconut or safflower oil
1 1/2 pounds of butternut squash, peeled and cut up
2 shallots, diced
8 oz. cremini mushrooms (baby bellas)
1/2 cup  sage pesto
pepper to taste


Cook penne according to package directions, Al dente, and remember to salt the water.
In a large skillet, heat oil.   Cook squash about 6-8 minutes with cover (sort of frying and steaming at the same time).  Stir in shallots, mushrooms, and pepper and cook until veggies are tender, about 5 min.  Remove from heat and set aside.
When pasta is done, drain and reserve 1/2 cup of pasta water.  Return pasta to the pot (or a large bowl), stir in the sage pesto and squash mixture.  Add some pasta water if it seems too dry.  Um, yah, you know what to do next!

This recipe shared on Amee's Savory Dish

Sage Pesto

I find fresh sage to be delightful and a nice deviation from basil.  It has a musty mint and woodsy flavor.  Works well over penne rigate or with veggies.  Love it.  Try it.  

Recipe inspired by Skinny Bitch:

Sage Pesto:
1/4 cup whole almonds
2-3 garlic cloves
1 1/2 cup fresh sage leaves, rinsed
3/4 cup Italian parsley leaves, rinsed
1/4 cup soy or almond milk
1/2 tsp. fine sea salt
1/2 cup extra virgin olive oil
*I used extra light in flavor olive oil to not over-power the sage

In a food processor or blender, combine almonds and garlic and pulse to roughly chop.
Add the sage, parsley, salt, pepper, and soy milk and pulse to chop.
With the motor running, slowly stream in the olive oil until combined.
Consistency will be slightly liquidy, rather than creamy.   Refrigerate to thicken.

Saturday, November 12, 2011

Pumpkin Cake

I don't normally post sweets, but I'm getting my pumpkin on this fall, and this recipe deserves a shout out.  I bought some cans of pure pumpkin at the beginning of the season, knowing I would be baking and devouring all-things pumpkin.  Other than that, I already had all the ingredients in my cupboard.  Love when that happens!  To save myself major calories, I didn't use frosting/icing.  I say, it's quite rich and spicy and delicious without.

So moist, it's unfair!
1/4 cup + 1 T soy milk
1 tsp. apple cider vinegar
1/2 cup + 1 T evaporated cane juice sugar 
1/2 cup pumpkin puree
1/4 cup vegan margarine, melted (I use Earth Balance)
1 tsp. molasses
1 tsp. cinnamon
1 tsp. vanilla extract
1/2 tsp. nutmeg
1/2 tsp. ground cloves
1/2 tsp. lemon juice
1/2 tsp. salt (optional)
1 1/4 cup organic whole wheat pastry flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Optional: add vegan chocolate chips or chopped pecans

1. Preheat oven to 350F.  In a small bowl, whisk together the soy milk and apple cider vinegar, set aside.  This creates a 'buttermilk'; don't skip this step, trust Eating Smart!

2.  In a large bowl, whisk together the sugar, pumpkin, margarine, molasses, cinnamon, vanilla extract, nutmeg, cloves and lemon juice.

3.  In another bowl, mix together flour, salt, baking powder, and baking soda.

4.  Add all the wet with all the dry, mix but don't over mix.

5.  Pour into oiled 8 inch round cake pan, or deep dish pie plate.  Bake 25-30 minutes, cool, Eat, Enjoy!
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