These pancakes are out of this worrrlldd!! Inspired by Deliciously Ella:
Makes about 9 pancakes:
1 cup pumpkin
1 cup plant milk
1 1/4 cup brown rice flour (or ground oats / any GF flour)
2 Tbsp maple syrup
1 tsp cinnamon
1/3 cup vegan chocolate chips (optional)
Use non-stick pan preferably or use light coconut or avocado oil for greasing
- Mix together wet ingredients and cinnamon
- Gently stir flour until well combined
- Fold in chocolate chips
- On medium heat, place about 1/3 cup of batter for a pancake and spread into pancake shape with a spoon
- Flip after about 2 minutes
- Serve warm with berries and real maple syrup 🙂
Mmmm ❤ Warming from the inside out. Home for Thanksgiving, and I am beyond grateful for the homemade vegan comfort food that my incredible mother makes. She likes to follow recipes 100% first, and then tweak them here and there.
Butternut Squash Soup
This Creamy Cashew Butternut Squash Soup recipe requires zero tweaking. Absolutely perfect. The only complaint is that it doesn’t make enough! It is SO good. Click here for recipe by Dawn Lerman.
Three Seed Bread
Bob’s Red Mill Three Seed Bread for your bread machine is SO good! You know what Dr. Fuhrman says? The whiter the bread, the closer to dead. The recipe calls for more white flour than whole wheat, but my mom switched it. Here is the recipe she makes:
- 1 1/4 cups water
- 2 Tbsp maple syrup
- 2 Tbsp oil
- 1 cup Unbleached White Flour
- 2 cups Whole Wheat Flour
- 1 1/2 tsp salt
- 1/3 cup flaxseeds
- 2 Tbsp sunflower kernels
- 1 Tbsp poppy seeds
- 2 Tsp active dry yeast
Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select basic bread cycle. Let cool completely on a wire rack before slicing. Makes 1 loaf.
Maple Balsamic Dressing
This is a Jack Tar steal ❤ If you’re ever around the Boston area, I highly recommend checking it out. Their black bean burger with no cheese and sweet potato fries is my favorite thing ever, and I literally always have that for dinner the first night back from school. They have amazing salads and vegan thai lettuce wraps too! Soo good.
My mom uses this dressing recipe as like pizza sauce to make her gourmet vegan flatbread. It is incredible.
- 3 cloves garlic
- 1 medium shallot
- 1 Tbsp dijon mustard
- 1 cup maple syrup
- 1/2 cup balsamic vinegar
- 1/2 Tbsp dried basil
- 2 cups vegetable & olive oil blend
- Blend first six ingredients in blender
- Drizzle oil slowly while blender is on
- Stop and blend
- Add salt and pepper
- Blend and test with lettuce or spinach
Orange Glazed Tempeh
What even is “tempeh”??? It is made by cooking and fermenting soybeans and forming them into a condensed patty type thing. I prefer its texture to its similar tofu brother, however, this is my first time actually experimenting with a soy product, so we’ll see! I love how it has a meaty texture and picks of flavors really well. It has a slight bite of chewiness and is full of protein, calcium, and iron. I used the WESTSOY Five Grain tempeh (which has gluten), but I’m sure any kind would be superb. Just be sure the version you get is GF if you have a sensitivity.
Serves one. About 230 calories and 14g protein per serving.
- 1/3 block of organic “west soy” tempeh
- 1 tablespoon maple syrup
- juice of 1 key lime or about 1/2 regular lime
- 1/2 – 1 tablespoon grated ginger
- juice of 1 orange or about 1/3 cup orange juice
- Using a knife and a cutting board, cut off 1/3 of the block of tempeh. Turn this on its side and slice it in half so that you have 2 skinnier third pieces. Cut these two third pieces into triangles.
- Heat a skillet over medium heat and add the orange juice, lime juice, maple syrup, and ginger, and mix with a spatula to combine
- Put the tempeh triangles in the pan and allow them to sizzle on one side, moving around while sizzling.
- Flip the tempeh when ready, and allow it to sizzle on the other side. Be sure to keep it moving so it doesn’t burn and add a little more oj (or whatever you’d like to add to make it even better!) if needed.
- When the tempeh has soaked it up, time to eat! I had a little orange glaze left over in the pan so I stir fried some rice in there, delish! Serve with kale, rice, scallion, avocado, sunflower seeds – whatever you got! 🙂 xx