Tag: kid-approved

Vegan Spinach & Ricotta Stuffed Shells

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Vegan Spinach & Ricotta Stuffed Shells
vegan ~ dairy-free          What’s new at Vegan Rescue?… Spinach & Ricotta Stuffed Shells

Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue

For this Spinach and Ricotta Stuffed Shells recipe, I’m purposely leaving out some of the exact measurements, leaving it to your preference. I like my stuffed shells saucy and “cheesy,” but some people don’t like so much sauce or too much cheese. Also, since we had extra mouths to feed this week, I made a large batch of stuffed shells. I felt like I was meal prepping for a few days, lol. This batch of stuffed shells made enough for three (13×9) glass baking dishes. I’m including pictures of the steps below. But definitely check out Vegan Rescue on Instagram for a video of this recipe ~ don’t forget to Like/Share/Follow. These stuffed shells were so delicious. Enjoy!

Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – both Mozzarella and Parmesan)
Marinara (Pasta) Sauce (store-bought/jarred is okay)
Vegan Tofu Ricotta ~ Recipe found here.

Spinach Tofu Ricotta

Directions:
-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!

Vegan Tofu Ricotta


Serves: 12 to 16
Total Time: 1 hour 30 minutes
Difficulty: Intermediate
Author/Credit: Jessica Williams/Vegan Rescue


Ingredients:
Jumbo Pasta Shells (about 2-3 12oz boxes)
Extra Virgin Olive Oil (about 2 Tbsp)
Crushed Red Pepper Flakes (about 1 Tsp)
Sweet Onions, chopped (about 2 medium)
Fresh Garlic, minced (about 2 Tbsp)
Ground Veggie Crumbles (I used 2 packages of Gardein Crumbles)
Shiitake Mushrooms, chopped (about 10oz)
Fresh Baby Spinach, chiffonade (about 4 Cups)
Vegan Cheese (I used Daiya – Mozzarella/Parmesan)
Marinara/Pasta Sauce, store-bought
Vegan Tofu Ricotta ~ Recipe found here

 

Directions:
-In-Pre-heat oven to 400 degrees F.
-In a large pot, heat olive oil over medium heat. To this, add the Crushed Red Pepper Flakes, Garlic, and Onions. Sauté for about two to three minutes until onions are translucent.
-Add the Ground/Veggie Crumbles and cook for about 10 minutes. To this add the Shiitake Mushrooms and cook for another minute. Remove the “meat filling” from heat and set aside.
-Prepare Jumbo Shells according to package. (Placed in boiling, salted water and boil for about 10 minutes until al dente). -Drain the shells and set aside.
-To the prepared Vegan Tofu Ricotta ~ add the Spinach and about 1/2 Cup of the vegan parmesan cheese, optional. Stir to combine and set aside.
-In a large 13×9 baking dish, add pasta sauce to coat the bottom of the dish.
-To each of the cooked shells, I add a spoonful of the “meat” filling on the bottom of the shell and top with the Vegan Tofu Ricotta mixture.
-Place each of shells into the baking dish into a single layer.
-Top with additional sauce, then cheese. I used a mixture of the Mozzarella and Parmesan to top.
-Cover the dish with foil and bake for one hour. Cheese should be melted.
-Enjoy!

 

Raspberry Coffee Cake

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Raspberry Coffee Cake – (Makes 12 pieces ~ Vegan)
-Check out Vegan Rescue’s Instagram Page for a video of this recipe-

This raspberry cake is incredible! Moist and perfectly sweet.
Raspberry and Lemon are the perfect combination together, the tangy zing in this recipe is perfect for breakfast or brunch with coffee. It also makes for a great dessert.
I created this recipe for National Raspberry Cake Day, which is this coming Monday (07/31/23). Since we have been enjoying this cake for the last couple of days, and I couldn’t wait to share. I hope you try this one.
Enjoy!

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Serving: 12 pieces
Total Time: 45 Minutes
Difficulty: Easy

Author: Vegan Rescue/Jessica Williams

Ingredients:

Raspberry Layer
12oz Fresh Raspberries, rinsed
2/3 Cup Sugar (I used raw cane sugar)
1 Lemon (Juice and Zest)

Cake
1 1/ 2 Cup All-Purpose Flour
2 Tsp Baking Powder
1 Tsp Salt
1/ 2 Cup Light Brown Sugar
1 Tsp Apple Cider Vinegar
1/ 2 Cup Non-Dairy Milk
1 Tsp Vanilla Extract
1/ 2 Cup Applesauce

Crumb Topping
1/3 Cup Light Brown Sugar
2/3 Cup All-Purpose Flour
1/3 Cup Sugar (I used raw cane sugar)
3 Tbsp Vegan Butter (I used Earth Balance)

Directions:
-Preheat oven 350 degrees F.
-In a small-medium bowl add raspberries, sugar and lemon juice/zest. Mix together and set aside.
-In a separate bowl, combine the dry ingredients for the cake layer (flour, baking powder, salt, and sugar). To this add the remaining wet ingredients (vinegar, milk, vanilla and applesauce). Mix to combine without overmixing batter.
-For the crumb topping layer, in a small bowl combine all ingredients together. I find it best to use my hands for this step, so you can squeeze the flour/sugar in with the butter to form crumbs.

-Grease an 11×7 inch baking pan and grease with additional vegan butter (Earth Balance).
-Pour cake batter mixture into pan first, then add raspberry layer. I use my hands to distribute the raspberry mixture evenly.
-Top with crumb layer and bake for 30 minutes.
-Cool completely before serving.
-Enjoy!

Note: I store leftovers in the refrigerator. You can remove from refrigerator and allow it to rest, then serve at room temperature. Or I prefer to place in microwave for 30 seconds and it is pure perfection!

Limber (de Coco) ~ Puerto Rican Coconut Icy

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Limber (de Coco) ~ Coconut Icy (Puerto Rican-style)

Makes 10 (10oz) cups
(Dairy-Free, Gluten-Free, Soy-Free, Vegan)

Whew! We have been in a serious heat wave out here in PA. Hot and humid, very suffocating. I immediately thought of this icy treat, to beat the heat. Limber is a Puerto Rican icy made in various flavors. My all-time favorite flavors of Limber are Mango, Coconut (Coco), Tamarind (Tamarindo), and Peanut Butter (Maní).
I appreciate the simplicity of this recipe; it is truly effortless. Far from high maintenance…it speaks my language of basic and no frills. No popsicle sticks or pouring into molds required. Just blend/mix, pour and freeze.
Taste the culture with this frozen treat.
Enjoy!

Island folklore tells that the name “Limber” was derived from a mispronunciation of Charles Lindbergh’s last name by locals. “Lindbergh = Limber.”

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
            -Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

Limber de Coco/ Coconut Icy

  • Difficulty: Easy
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Serves: 10 (10oz cups)
Author/Credit: Vegan Rescue/Jessica Williams

Ingredients:
2 (13.5oz can) Coconut Milk, full fat
2 (12oz can) Evaporated Coconut Milk
2 (15oz can) Cream of Coconut
12oz Water (Note: I just add water and use the Evaporated Milk can)
2 Tbsp Vanilla Extract
2 Tbsp Raw Cane Sugar
1 Tsp Salt
1 Tsp Ground Cinnamon (additional/optional for topping)
1/3 Cup Finely Shredded Coconut Flakes, optional

Directions:
-Blend all ingredients together or mix in a larger mixing bowl with a whisk.
Note: Due to volume, you may want to mix in batches.
-Pour 10oz of the mixture into 16oz cups.
-Freeze up to 8 hours or overnight.
-Enjoy!

PB&C Layered Cake ~ Vegan

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PB&C Layered Cake ~ Vegan
(Peanut Butter and Chocolate layered cake)

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I am looking forward to summer and it is almost here! We’ve had so much rain lately. This recipe is rich and moist. A few weeks ago we celebrated our little girls 12th birthday (time flies, doesn’t it?). I promise this recipe is not MY obsession with the peanut butter and chocolate combo, it was Jasmine’s idea and birthday request. First the brownies and now this cake – she does tend to go with what she knows. Enjoy!

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Ingredients:
2 ½ Cups Cake Flour
½ Cup Cocoa Powder
1 ½ Tsp Baking Soda
½ Tsp Salt
2 Cups Sugar
1 Tsp Apple Cider Vinegar
1 1/3 Cup Non-Dairy Milk
½ Cup Shortening, softened (I use Earth Balance)
1 ½ Tsp Vanilla extract
½ Cup Hot Water
½ to 1 Cup Semi-Sweet Chocolate Chips, optional

Frosting/Icing:
Vegan Cream Cheese (Tofutti’s) – I used 1 (8oz tub)
Peanut Butter – about 1 cup
Powdered Sugar – about 2/3 Cup
Vanilla Extract to taste

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Directions:
-Pre-heat oven 350 degrees. Grease (2) two (8-inch) round pan – Earth Balance (Vegan Butter) or cooking spray, if you prefer.
-Combine dry ingredients then mix in softened shortening.
-Add wet ingredients and stir in to combine using a spoon, adding Chocolate chips last.
-Pour into prepared baking pans and bake for 40 minutes.
-Remove from pans and let cake cool completely. Cut each into two pieces to make four layers.
Icing: -Combine ingredients to combine. Spread evenly onto each layer. Enjoy!

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Peanut Butter Swirl Vegan Brownies

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Peanut Butter Swirl Vegan Brownies!
(Makes 12-15 brownies, depending on size)

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Greetings! I know – I know… it has been quite some time since my post. Almost 2 months 😕 but for good reason(s). We’ve had so many great things happen these last couple of months. We’re grandparents now – that is huge news! Our eldest Megan brought baby Nadia into this world in April. 🙂 I am now “GJ” (Grandma Jess) and Seth is Pop-Pop. In addition to that BIG news, Seth and I recently celebrated our anniversary. Some amazing years with such an incredible man. I love him so much 💕! Aside from all these great things, my time has generally been consumed with classes. This past semester was a bit more demanding on my brain than I anticipated. With my creative process on pause, we’ve had a lot of easy dinners or we’ve just been eating out recently, hehe! Hoping to get back in the swing of things on April 3rd – Jasmine was begging me to make a dessert. She wanted to take a different approach on brownies and this recipe was easy enough. Using my basic brownie recipe I changed the topping of my rocky road brownies and swapped with a peanut butter swirl. I hope you enjoy this one – I look forward to reading your blogs and exploring some new ones too.

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
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-Place dollops of peanut butter topping onto brownies and swirl with a knife.
IMG_0070 -Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Enjoy!

Peanut Butter Swirl Brownies

  • Difficulty: Easy
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Fluffy cake-like vegan brownies with a sweet and salty peanut butter swirl.

Credit: http://www.veganrescue.com

Ingredients:
2 cups All-Purpose Flour
2 cups White Sugar
½ cup Cocoa Powder
1 teaspoon Baking Powder
1 teaspoon Salt
1 cup Water
½ cup Canola Oil
¼ Cup Earth Balance, melted (optional)
¾ cup Applesauce
1 teaspoon Vanilla
½ Cup Chocolate Chips (I use Enjoy Life Semi-Sweet), optional
(Note: I omit the Earth Balance from original recipe only because I’m using it in the topping also).

Toppings:
3 Tbsp Earth Balance (vegan butter)
¼ Cup Peanut Butter
3 Tbsp Powdered Sugar

Directions:
-Preheat Oven 350 degrees F. Prepare 7×11 Brownie Pan (Earth Balance/Flour or vegan cooking spray if you prefer.
-Combine all dry ingredients – whisk together. As I always say then ditch the whisk and incorporate wet ingredients mix with a spoon until combined. Add chocolate chips into batter, optional. Pour into prepared baking pan.
Topping:
-Melt earth balance vegan butter and mix into peanut butter adding powdered sugar. Combine until smooth.
-Place dollops of peanut butter topping onto brownies and swirl with a knife.
-Bake at 350-degrees for 30-40 minutes – checking for doneness after 30 minutes with a toothpick (toothpick should come out clean – in the center avoid a spot near a chocolate chip to not confuse the test).

Vegan Bread Pudding

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Vegan Bread Pudding
[Makes 1 (9×13 baking dish) ~ Serves about 12-15 depending on slices]

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This bread pudding is delish! This recipe was inspired by our little one and her science fair project. Yes, it’s that time of year again – Science Fair experimentation time. I think they strategically plan for it in January so kids can plan and execute their experiments during winter break. Both Josh and Jasmine every year seem to do a food related experiment, maybe I have an influence on them afterall.? This year Jasmine’s experiment involved bread baking/rising etc. Long story short the experiment resulted with about 6-8 loaves of bread over the last couple weeks. (Note to Self: Type out written Bread Recipe for Jasmine) she used one of my bread recipes. 🙂 So with that said, this recipe utilized one of her day old loaves of bread. I also used cashew milk, I feel like cashew milk is the skim milk of the non-dairy world… Maybe the low calories makes me feel better about the dessert too. 😉 Any non-dairy milk should suffice, cashew milk just happened to be what we had available this day. If you ever end up with 6 loaves like use there are options: freezing, croutons, bread crumbs and yes…Bread Pudding. Enjoy!

Jasmine making her bread… 🙂
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Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
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-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
Cubed Bread
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-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
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-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Our household seems to not be a fan of raisins, so I added raisins only to 1/4 of the dish. This is my piece with raisins. 🙂

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Vegan Bread Pudding

  • Servings: 12-15
  • Difficulty: Easy
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Credit: https://veganrescue.com/

Ingredients:
1 Loaf (9×5 size loaf pan-about 8-12 cups) Day of Bread, cubed
2 Cups Warm Water
2 Cups Non-Dairy Milk
¼ Cup Corn Starch
2 Tbsp Vanilla Extract
3 Tsp ground Cinnamon
1 ½ Cup Brown Sugar
½ Cup Demerara Natural Sugar (any sugar should work fine)
1 ½ Cups Pecans, chopped (optional)
1 Cup Raisins, optional
¼ Tsp ground Nutmeg
¼ Tsp Salt

Directions:
-Whisk together corn starch and warm water until dissolved.
-Add Non-Dairy Milk, Vanilla Extract, Cinnamon, Sugar(s), Nutmeg, Salt and Pecans to corn starch mixture. Stir to combine and let stand for about 10-15 minutes.
-Grease 9x13x2 inch dish (using earth balance butter or a non-stick cooking spray).
-Add cubed bread to baking dish and pour mixture to combine. If using raisins add to bread now. Press down on bread or stir to be sure each piece has been moistened.
Let mixture stand for about 30 minutes before baking. Preheat oven during this time 350 degrees.
-Bake for 1 hour and let stand before serving. Be sure to reheat leftovers – better served warm! Enjoy!

Vegan Omelet

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Vegan Omelet
(Makes about 3 Omelets) ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free

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Last week Seth and I had a discussion about IHOP and we talked about how we used to frequent the restaurant for breakfast (pre-vegan) and he mentioned their omelets. Then I said, ‘next week, I will make you an omelet!’ I’ve attempted the vegan omelet several times over the years and continue to try and perfect it. Since we both had the day off and better yet, it was my hunny’s birthday – I made Omelets yesterday! This recipe is very flavorful in my opinion and you can add any filling(s) you’d like. I had spinach, onions and garlic on hand so that was today’s filling. Don’t get discouraged in your attempts to make your vegan omelet, sometimes they break or it can get tricky to flip. Just be patient, stick with it and enjoy!

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Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
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-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
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-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
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-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Vegan Omelet

  • Servings: about 3 ~ Vegan, Gluten-Free, Dairy-Free and Egg-Free
  • Difficulty: easy-med.
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Credit: http://www.veganrescue.com

Ingredients:
1 lb Silken Tofu
2 Tbsp Chickpea Flour
¼ Tsp Turmeric
¼ Tsp Curry
2 Tbsp Nutritional Yeast
¼ Tsp Chili Powder
1 Tbsp Potato Starch
½ Tsp Salt
¼ Tsp Pepper
½ Tbsp Apple Cider Vinegar

Filling ideas:
Spinach
Onions
Garlic
Broccoli
Daiya (Vegan) Cheese
Mushrooms
Peppers (Green/Red)
Tomatoes etc.

Directions:
-Heat nonstick pan over medium-high, I add a small amount of Extra Virgin Olive Oil (EVOO) to the pan (about 1 Tbsp).
-Combine all ingredients in food processor until smooth.
-Pour about ½ Cup of Omelet batter in center of the pan. Be sure to pour evenly, you can try a circular motion.
-Gently smooth out the omelet batter from the center and pulling outward until batter is evenly spread throughout the pan. (if there are any holes smooth the batter over to cover).
-Heat through about 3-6 minutes until lightly golden brown, gently flipping halfway through.
-Prepare your toppings ahead of time or in a separate pan. Add filling to omelet, then fold over before serving. Enjoy!

Wishing Seth a very happy birthday! – I hope you enjoyed the cookie cake. ❤

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❤ Birthday man and I              Cake cutting ceremony.

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Broccoli & Chickpea Burritos

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Broccoli & Chickpea Curry Burritos
 (Serves 4-6) ~ Vegan

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Straightforward and uncomplicated… I opened the pantry and the fridge and in less than a minute I came up with this recipe then in less than ten minutes I was eating. Great for lunch or dinner and very simple.

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Broccoli & Chickpea Curried Burritos

  • Servings: 4-6 ~ Vegan
  • Difficulty: Easy
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Ingredients:
 1 (15.5 oz can) Chickpeas (Garbanzo Beans)
16oz Frozen Broccoli, steamed
1 Tsp Curry Powder
¼ Tsp Chili Powder
1 Tbsp Coconut Oil
½ Tbsp Garlic, minced
Salt/Pepper to Taste
Flour Tortillas
Salsa
Non-Dairy Sour Cream

Directions:
 -Heat coconut oil over medium heat, sauté garlic for about a minute. Add chickpeas and seasonings continue sautéing for another 3-5 minutes. Toss in broccoli to combine, continue to heat for another couple of minutes. -Warm tortillas then add filling along with a dollop of vegan sour cream and salsa. Enjoy!

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Vegan Vanilla Cupcakes with Cinnamon/Sugar

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Vanilla Cupcakes with Cinnamon & Sugar Sprinkled
(Makes 12 cupcakes) ~ Vegan

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I made these cupcakes on the fly! Well let me back up first and say hi again to everyone, it’s been a bit since I last posted and since the last time I had a chance to read everyone’s awesome blogs. I have a lot of catching up to do! It’s been a busy last few weeks. So busy that I’m not even posting a Vegan Rescue original here… I know I know. While I do have a few vegan vanilla cake recipes of my own, this morning I decided to make cupcakes using the old web, it was much quicker than digging one of my own out and my time was limited. My son’s Spanish class today was celebrating Dia de Los Muertos (Day of the Dead), so on the fly I made these cupcakes and added a little cinnamon and sugar love to them. With the cinnamon and sugar of churros in mind, I incorporated cinnamon mixed into the icing and then sprinkled with a mixture of organic cane sugar and cinnamon. Store-bought icing works well too using the cake base. Enjoy!

Check out Sam’s recipe here on the It doesn’t taste like chicken blog.

Enjoy everyone – we’ll catch up. 🙂

Best Ever Vegan Pancakes!

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Best Ever Fluffy Vegan Pancakes!
(Serves 4 – Makes 12 Pancakes)

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These pancakes are really the best ever, I make these often! I typically make a large breakfast on the weekend which will include a variation of: tofu scramble, toast, pancakes, grits, fruit, home-fries/hash etc. I’ve been off the last couple days since it’s my birthday and all, although I still had class the last couple nights it is definitely refreshing to relax and take a couple days off. Enjoy your day and make these pancakes!

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Ingredients:
 2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
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-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!

Note:
 Flax Seeds: I just use my coffee grinder to grind up the flax seeds instead. Non-Dairy: I’ve made this recipe using Almond, Soy and Almond/Coconut blend milks in the past, they’ve all worked pretty well.
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You may have read this pancake tip below from my buckwheat pancake post… Pancake tip: Between each batch, for instance, if I make two or three pancakes before going right in to the next set of pancakes: I take frying pan and run it under cool water, then return it to the stove before adding the additional coconut oil or Earth balance (vegan butter) and putting in my next batch/batter. I’d say for the past 10 years or so I’ve always done this while making pancakes. I do this to keep the heat of the pan consistent. It always bothered my how the first two or three would look great vs. the last two or three that would be burnt looking or darker.

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Fluffy Vegan Pancakes

  • Servings: 12
  • Difficulty: Easy
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Ingredients:
 2 Cups All-Purpose Flour
3 Tbsp Sugar
1 Tbsp Ground Flax Seeds
1 ½ Tsp Baking Powder
½ Tsp Salt
3 Tbsp Earth Balance Butter (vegan butter)
2 ½ Cup Non-Dairy Milk
½ Tbsp Apple Cider Vinegar
½ Tbsp Vanilla Extract
¼ Cup Water

Directions:
-Combine all dry ingredients and whisk together to combine.
-Cut earth balance into dry mixture until incorporated. I just use my whisk to mash it down.
-Add wet ingredients and whisk together to combine.
-Keeping the ¼ cup out used for the water, scoop out the batter and place into lightly greased frying pan over medium heat.
(Depending on pan size I’ll make two or three at a time.)
-Like any other pancake once the top of the batter starts to bubble in the pan you should be ready to flip. Cook until lightly golden brown.
-Serve with your favorite topping – fresh fruit, maple syrup or plain. Enjoy!