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Very Vanilla Vegan Pancakes

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Oh my gosh. I feel so hipster right now.

I made vegan pancakes using mexican vanilla and then shot them in my makeshift photography studio.
In my tiny, one-bedroom urban apartment.
While listening to my new favorite all female pandora station.

I know, I know.
If you call yourself a hipster that actually proves that you’re not, in fact, a hipster.
But still, I felt pretty dang hipster. Just sayin’.

Alright, about these pancakes. They’re amazing.
Think light, fluffy clouds of vegan delight oozing with sweet vanilla flavor, all doused in melted butter and warm maple syrup.

Yeah, they pack some serious breakfast gusto.

Sprinkle party! Ey oh.

But seriously you guys.
Sprinkles on pancakes?
Don’t ask questions, just do it.

Very Vanilla Vegan Pancakes
makes 8-10 pancakes | adapted from food.com

Ingredients

1 c flour {I used all purpose}
1 Tbsp sugar
2 Tbsp baking powder {no, not teaspoons}
pinch salt
1 c light vanilla soy milk {I used Silk}
1 Tbsp canola oil
1 Tbsp unsweetened applesauce
2 tsp Mexican vanilla {or any vanilla extract}

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl. In a separate bowl, combine the wet and then add them to the dry. Stir until just combined and no large lumps remain. Spoon about 1/3 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with vegan butter and agave nectar or maple syrup. Or sprinkles, if you dare.

You know I went the peanut butter banana route. I can’t help myself.

These pancakes are my new favorites! They have that quintessential pancake fluffiness along with sweet cakey flavor that hardly requires any additional syrup. Plus, they’re vegan, which makes me all the more pleased about them.

And that does it. I hope you enjoy these lovelies as much as I did!

happy eating.

Quick and Simple Vegetarian Enchiladas [for one]

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I’ve been making a lot of “for one” recipes lately because they’re just so convenient. They make the perfect quick meal using ingredients you probably have in your kitchen right now.

And as much as I like leftovers, sometimes they just don’t get eaten and I genuinely hate to waste. So, this is yet another simple, easy to make, delicious recipe to add to your “for one” collection.

I made this version vegetarian because I’ve been trying to head more in that direction these days [don’t tell my dad]. But you could easily add meat if that’s more your thing.

From start to finish, these only take about 30 minutes to make. So get started now and you’ll have a delicious mini-Mexican feast on your hands in no time. Bueno? Si, bueno.

Vegetarian Enchiladas [for one]

Ingredients:

2 corn tortillas

~1/4 c already-cooked black beans

a few slices of sauteed green pepper [and onion, if you like]

salsa [I used red and green mixed]

shredded cheese

light sour cream & shredded lettuce for topping [optional]

Directions:

Preheat your oven to 375* and lightly coat a small loaf pan (or other baking dish) with cooking spray. Slightly heat your tortillas in the microwave so they’re more pliable. Spread a little salsa in the bottom of the dish, lay your tortillas in the salsa and turn them over a couple of times so they get well coated.

Scoop your black beans and green peppers into the tortillas, sprinkle a little cheese on top, and roll them up, laying them seam-side down in the pan. Cover with foil and bake for 20 minutes. Then remove the foil and let them cook for ~5 more minutes.

Remove from the oven, plate, top with sour cream and shredded lettuce and dig in. Ole!

Adios!

[I couldn’t resist.]

Qs:

Mexican food. Yes or no? Yes x 1,000,000

My favorite enchilada filling is __________. shredded chicken or black beans

Savory Biscuit Pancakes

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I said this was a no-sugar challenge. Not a no-pancake challenge.
Phew. That was a close one.

Savory pancakes? You must think I’ve lost my mind.
But if I can’t have sweets I at least want something shaped like them.
Believe it or not, eating a savory pancake is oddly gratifying.

I was inspired to make this recipe after seeing a variation of it in french toast form on Rachel Rae’s 30-Minute Meals.
Don’t judge. I like that show. Along with almost every other show on the Food Network.
That channel is my vice.

But, I could take or leave Sandra Lee.
I’m with Holly on that one.

Yes, that’s John’s hand. Isn’t it sexy?
Immaculate cuticles, I tell you.
He should go into hand modeling. That’s what I say anyways.

I’m just glad I married someone who tolerates me photographing 97% of my meals.
What a saint this guy is.
And one heck of a honey squeezer.
Reeer.

I didn’t know what to expect with the flavor of these, but it was sensational!
Think biscuit and pancake rolled into one.
Slightly cheesey, perfectly salty, and borderline decadent.
Topped with a little butter and honey and it’s pure heaven.
A sweet and savory combination I can’t get over.

Savory Biscuit Pancakes
makes 7 hefty cakes | serves 2

Ingredients
1 cup all purpose flour
3/4 Tablespoon baking powder
1 teaspoon baking soda
pinch salt
2 tablespoons parmesan cheese
1/2 teaspoon pesto
1 cup skim milk
1.5 Tablespoons butter

Method | Turn griddle to medium heat. Combine dry ingredients in a large bowl [flour – parmesan]. In a separate bowl, melt the butter. Then add the milk and microwave for 30 seconds to warm the milk. Add pesto and stir, then add to dry ingredients and stir until just combined. Taste the batter to ensure the seasonings are right for you. Spoon 1/4 c measurements onto the greased griddle. Carefully flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. Serve with butter and honey, maple syrup or an egg. Or just plain if you wish.

Ugh ugh ugh.
Literally biscuit.
In pancake form.
I die.

Buttery.
Biscuity.
Salty.
Pillowy.
Oh-so dreamy.

What else can you top a savory pancake with? An egg, of course!

This combination was spot on.
But how could a runny egg ever be a bad thing?

Drizzle a little honey around the edge for dipping and you’ll be in a pancake dream land.
This, I know.

Enjoy!

Gnu Natural Snack Bar Review

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If there’s one thing you should know about me it’s that I’m all about snacking. Usually healthy, sometimes not so much. But when it comes down to it, I really love finding new nutrient-rich foods that keep me full without packing on the poundage. So when GNU Natural Foods contacted me to do a review of their Flavor & Fiber Bars, my answer was a resounding ‘yes!’

Gnu bars are a healthy snack that pack 12 g of fiber into each, 130-140 calorie bar, and ach bar is made with delicious, all-natural ingredients and are available in more than eight adventurous flavors like carrot cake, cinnamon raisin and chocolate brownie. All GNU bars are vegan except for the Blondie, which contains milk powder.

Just in case you were wondering where the “GNU” comes from, the name was inspired by the African Gnu that has an ox-like head, mane of a horse, and horns of a buffalo. It looks unusual from the outside, but inside it functions beautifully – as does the GNU bar.

Another thing I love about GNU bars? They’re a small company that’s committed to making all-natural foods that help address specific nutritional needs and health conditions. And in light of the American obesity epidemic, their all natural bars are just the type of healthy snack we should be all eating, and especially giving to our kids.

I was shipped one box of 16 bars – 2 of each of their 8 flavors – and have been extremely impressed by all of them! The peanut butter, chocolate brownie, blondie and carrot cake were all delicious, and none of them left me feeling hyped up on sugar or unsatisfied in my hunger. They were just the right amount of protein and calories a snack should provide, but were so delicious it was like a having a special mid-day treat. (my little sister-in-law Bethany loved them, too. )

Here’s the awesome news – GNU bars is offering to giveaway AN ENTIRE 16-bar case to one reader in their choice of flavor! How rad is that? To enter simply leave a comment telling me why you’d like to try GNU bars. Extra entries are granted for:

One winner will be picked next Monday. Good luck!

Vegan Buckwheat Graham Crackers

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Graham crackers. Perhaps one of my all-time favorite snacks.

No, I didn’t say all-time favorite desserts.
That title is already held by cake and ice cream.
And dark chocolate.
And Sunday donuts – one in each hand double-fisting with chocolate milk style.
a.k.a. Fatty McPudgyton style.

But yes. Graham crackers are good. Very, very good.

Especially when the graham cracker dough tastes like straight up cookie dough.

Yes, cookie dough, as in the kind that tastes like happiness and childhood, and is loaded with butter and sugar and every other thing in the world that will surely give you cancer by 30 and morph you from a size 6 to a solid 10.

Except, this dough is healthy. It’s vegan and gluten free and doesn’t have any chocolate chips.

So yeah, you can stay a size 6 and have a cookie.
Isn’t that nice?

I came upon this recipe after having a huge fail with trying to make savory buckwheat crackers.
I rolled them too thick.
I didn’t add enough salt.
I slightly overbaked them.
They tasted like sand.

Waaaaaaaaaaaaa.

The idea of buckwheat graham crackers became more appealing to me than savory ones.
Because if I can’t have a cookie until March 8th, I can at least have a healthy graham cracker, right?

Right?

Well, I say yes.

These crackers are abundantly healthy.
They contain no butter or gluten and have very little sugar.
And they really do taste like a graham cracker!
Granted, a healthier graham cracker. But a graham no less.

I’ve never baked anything similar to this but the recipe was very easy to follow.
It came together quickly without much effort and the result was beautiful.
I think they look like gorgeous little rustic beauties, and I want to eat them all.

I followed this recipe only I used 1/4 cup regular sugar instead of 1/3 cup coconut sugar.
And I ground my own buckwheat flour from raw buckwheat groats.
The result seemed pretty consistent with the original recipe.
I was a happy baker.

I find that the taste of buckwheat flour isn’t much different than whole wheat.
Others have described as earthy or nutty, and that may be true.
But regardless, the difference is minimal and I find the taste very pleasant.

I thought it coupled well with the subtle flavor from the coconut oil.
And they had just the right amount of sweetness and crunch.
They’d probably be great as cereal, broken up with a little milk!

Dream big.

They are really great just plain.
Or with a smear of peanut butter.

I have big plans for these little guys once my no-sugar challenge is over.
Think homemade vegan smores.

Yeah, I said it.

I hope you enjoy these as much as I did!

Vegan Banana Chocolate Chip Cookies.

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Well hello there fellow tornado survivors. How do you do?

For those of you who don’t live in the Midwest and didn’t weather the 120-tornado storm we saw over the weekend, that’s what kind of crazy things we deal with here in the plains. So not to brag, but, we’re kinda hardcore. (remember when I saw one last year, too? Yeah, seriously rad)

A tornado even swept right up through Wichita where I live, narrowly missing my neighborhood by a mere 3 miles. THREE miles. And although minimal damage was done – thank God – I technically did survive it. So, in a way, you’re talking to kind of a big deal right now.

Not a big deal, but also, kind of a big deal.

One of the things I did on Survivor Sunday was bake.
After being cooped up in the house all Saturday night at the potential threat of a 3/4 mile wide twister devastating my town, I was dying to get out and get some fresh air. Or, get to baking. You know, same thing. You’re a foodie – you get it.

And bake I did.
I made homemade vanilla ice cream.
And ice cream tartelettes.
And cheerio breakfast bars.
And, these cookies – which are probably the best things I’ve made in a while seeing that I’ve eaten 5 today alone.
Oops.

What you should know about these here cookies is that they’re healthy.

They contain no butter, minimal sugar, and are entirely vegan.

And, they are seriously, stinking, ridiculously delicious.

I was inspired to try these cookies after seeing versions of them pop up all over Pinterest claiming to be the ultimate breakfast cookie with no butter, no sugar, and practically no sin. A cookie with no sin? Bless me, I gotta have it.

Like a true baker I tested the batter with a healthy finger full and a lick. Don’t worry ma – no eggs.

At first, I was a little skeptical that they wouldn’t bind, wouldn’t rise, wouldn’t taste like a cookie.

But after 15 minutes in the oven these ugly ducklings turned into beautiful swans, a.k.a. the best dang healthy cookie I’ve ever had.

Here’s the deal. The main ingredients are simple: banana, maple syrup, peanut butter, coconut oil, vanilla, oats, flour and chocolate chips. That’s about it!

Does it get more simple than that? Or more healthy when it comes to dessert? I think not, and not.

Their texture is moist and a little dense.
The banana and peanut butter work well together but neither are overpowering.
The oats add a nice healthy, texture-y touch.
With each bite, they remind me of a thick slice of chocolate chip banana bread.
And the chocolate chips are where it’s at.
I mean seriously. Chocolate lovers unite!

Sorry to hold you to the last minute, but you’ll find the recipe over at Diets In Review today.
And while you’re there, feel free to lurk around and check out my some of my articles.
That’s what I would do if I were you and bored at work. See, I’m looking out for you. What are friends for!?

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