Last night I was going to make a soba noodle/veggie recipe from "Veggie Life" magazine but at the last minute I realized I was out of edamame (frozen). I was in my pj's most of the night and didn't feel like running to the store just for edamame. And I wasn't about to make this meal without it.
My tastebuds quickly changed and I wanted pancakes. Then I realized I was out of bananas (going to the store later today for the weekly trip). I have never dreamed of making pancakes without bananas but I searched and searched for recipes and had no idea which was going to be best. I also didn't have certain ingredients that were called for. In that case, I pretty much made up my recipe based on about 20 google-searches and searches through my own books/mags at home. Of course, my standard syrup is Dreena's (Vive le Vegan) Blueberry Maple syrup and I have made it so it's 75% blueberries, 25% syrup. Yum.
*Note: tahini server turned syrup server.
This is my recipe for these chocolate-strawberry pancakes with blueberry maple syrup.
2 cups whole wheat flour (sifted)
1 t. baking soda
1 t. baking powder
2 cups soymilk
2 T. oil (or apple sauce but good oils are ok)
1 t. cinnamon, ground
1/2 t. nutmeg, ground
pinch of sea salt
1 T. flax seed, ground
1 handfull chopped strawberries (I use frozen, it doesn't matter fresh/frozen)
1 handfull barley sweetened chocolate chips (I have fairly small hands, although I probably ate the equivalent of a handfull while preparing all of this!)
Method: Sift flour, baking soda, baking powder, flax seed, cinnamon and nutmeg all together in a large bowl. Add the milk and oil, stir in, but don't overstir. Add fruit and other good stuff. Stir. Pour spoonfuls onto a lightly oiled or nonstick pan and heat both sides until desired brownness. Enjoy. I highly recommend serving all pancakes and breakfast foods with Blueberry Maple Syrup from Vive le Vegan.
What you see above here is my weird-ass plate on the left. You see, I attempted to make whip cream but it didn't turn out (obviously. If it's not obvious, click the photo to zoom in and you'll see). I see tofu whip cream recipes everywhere but have never tried. I can't remember the last time I ate whipped cream. Anyway, I got this recipe from "How it All Vegan" by Sarah Kramer. I also recommend all of her books (even though this recipe didn't turn out for me). I cannot post the exact recipe, but I do have ingredients.
I beg of everyone... if you have a fabulous recipe for vegan whip cream, please comment and let me know. I would like to hear ideas, variations, etc. By the way, it's now the next day and I had to wait over an hour for the mixture to chill in the fridge before serving and it was still runny, let alone serving it onto hot pancakes. I will have to do a test for it today but I don't feel like eating whip cream right now (too early), especially if it still sucks. These were the ingredients used.
agave nectar (sugar was listed in the book, I modified)
MOVING ON... well, really, moving a few days backwards...
The other night it was late and I was not about to cook, let alone spend more than 30 seconds in the kitchen. I had an idea when I made treats that were too dry, to save them in a bag (in the fridge) and add milk to it to make cereal. Wonderful idea. Ray reminded me of that idea the night I didn't feel like anything... just add milk. YES!!!
You can look up the recipe for the treats somewhere below. I make these all the time, never exactly the same, but pretty much all the same concept. This was wonderful and super-nutritious.
Does this make you want some?!?!?