*recipe from one of Sarah Kramer’s vegan cookbooks(the pecan part is totally optional)
1 cup All-purpose Flour/Unbleached White Flour
1 tsp Baking Powder
1/4 tsp Salt
1/8 tsp Ground Cinnamon
1 cups Soy Milk
1 tsp Vanilla
1 1/2 cups of chopped Pecans (optional)
*I normally make 5 times this recipe for my family of 6.
In a medium bowl, stir together the flour, baking powder, salt and cinnamon. In a blender, blend the milk, bananas, and vanilla until smooth. Pour into flour mixture and add pecans. Stir together gently until just mixed. Portion batter onto non-stick pan/skillet. Let sit on medium heat until the center starts to bubble and become sturdy. Flip pancakes over and cook the other side until golden brown. Repeat process until until batter is gone.
I found a great recipe on PETA’s (People for the Ethical Treatment of Animals) website. It has been such a hit with our family that I thought I should share it here on my blog. Tonight, I made them with portobello mushroom steaks and carrots. What a delicious vegan meal!
Vegan Twice-Baked Potatoes
4 Idaho baking potatoes, scrubbed and dried
1/2 cup nondairy sour cream (try Tofutti brand at Tofutti.com)
3 Tbsp. margarine (Earth Balance), divided
2 Tbsp. faux bacon bits (try Bacos)
1/4 cup nondairy parmesan “cheese”
2-3 Tbsp. chives, chopped
Salt and pepper, to taste
• Preheat the oven to 450°F.
• Poke a few holes in each potato, or wrap in aluminum foil, and bake for 45 minutes, or until tender. Alternatively, they can be microwaved for 5 to 10 minutes. Allow them to cool slightly, cut open the top of each, then scoop out most of the insides of the potatoes, leaving about 1/4 inch in the shell.
• Put the scooped-out potato into a bowl, add the nondairy sour cream and 2 Tbsp. of the margarine, and mash or whip until smooth and fluffy. Stir in the faux bacon bits, nondairy parmesan, chives, salt, and pepper and then fill each potato shell with this mixture.
• Place the potatoes on a baking sheet. Melt the remaining 1 Tbsp. of margarine and brush or drizzle it over the top of each potato. Sprinkle the potatoes with paprika, and cook them in the oven for another 10 minutes until the tops are browned.
** The Morrison family made this recipe with 7 potatoes and doubled the ingredients for the scooped-out potato part. We did not use the faux bacon bits. Also, I may have added a bit more Earth Balance than suggested.
We have been enjoying Brussels Sprouts lately, so I thought I would share this simple recipe for a quick powerhouse veggie side dish.
2 bags or 1 1/2 pounds Brussels Sprouts, ends trimmed and halved and yellow leaves removed
How to: Preheat oven to 375 or 400 degrees. Wash Brussels Sprouts, trim ends off and cut them in half. Then, place them in a bowl and pour olive oil over them. Toss them to try to cover them all with the olive oil. Sprinkle sea salt, pepper, seasoned salt and oregano on the Brussels Sprouts, again toss. Pour the vegetables on a prepared (oiled) baking dish. I use my french fry pan. You can sprinkle with a tad more sea salt if you want. Put them in the oven for 15-20 minutes. After minute 7, you can move them around a bit. They should be a little crispy, but not burnt. Enjoy as a side or on their own!
I have recently been inspired to use more raw veggies when feeding our crew. Last week, I headed out to Harris Teeter and Trader Joe’s to find ingredients for making spring rolls. Now, I am talking about regular raw spring rolls, not the yummy fried ones. I was surprised to find out that I could have found all the ingredients I needed at Harris Teeter.
I found a clip on You Tube (I have shared it below) to show me how to make these little treats. The kids were all excited when they saw me putting them together and quickly learned how to make them themselves. We had a lot of leftover ingredients and supplies, so we are making them again today. Everyone here likes them! The You Tube clip also shows how to make the really tasty dipping sauce.
This week I read Carrot Soup by John Segal to one of our Kindergarten classes. In response, Scott (the teacher) orchestrated a cooking time within days with me and his students. We had such a great time peeling, cutting, stirring and eating our carrot soup! I highly recommend this delicious and kid-approved soup. Scott typed up the recipe, so I thought I would share it on my blog.
Rabbit’s Favorite Carrot Soup
Peel and shred 2 pounds carrots.
Chop 1 onion and 2 stalks celery.
Sauté onions and celery in ¼ cup margarine (we used Earth Balance); or butter.
Add carrots and 56 oz. (4-14 oz. cans) broth (we used vegetable; or chicken).
Bring to a boil, then simmer for 30 minutes.
Let cool and puree. (We used a cool machine with a little propeller on the end which I borrowed from my wife.)
Add salt and pepper. (The recipe said you could add parsley or dill at this point; we weren’t that adventurous.)
I have posted this recipe before, but I wanted to again because these waffles are so yummy. This morning we had a delicious batch and a slow morning at home. Some Sundays mornings we stay home and enjoy the slowness and rest that can be captured when opting out of going to church and other activities. Also, our Julian is arriving home this morning after a week-long camp with the youth group in Florida. I am guessing after a 14 hr bus ride through the night, he will need to sleep all day.
Vegan Waffle Mix
1 cup flour
1 cup soymilk
1 Tbsp canola oil
1 Tbsp baking powder
1 T maple syrup
Whisk all ingredients together, pour onto oiled waffle iron and cook on medium.
This easy 5 ingredient meal is now going to be in the Morrison family meal rotation. I found this recipe in my latest VegNews magazine issue. It is super easy and quick. I will share the recipe as it is hard to read from the magazine. I am sharing the amounts of ingredients that I used for my family of six.
Favorite marinara sauce
1 tablespoon crushed garlic
2 cups fresh kale leaves torn into smaller pieces (no stems)
1 15-ounce can of chickpeas, drained and rinsed
4 cups cooked
(you could change it up by changing the type of marinara sauce you use, or use spinach instead of kale or maybe great northern white beans in the place of the chickpeas)
How to cook:
In a saucepan, over medium heat, add marinara, garlic, kale and chickpeas and cook, add salt and/or pepper, stirring occasionally, until kale wilts and mixture is heated throughout. Serve mixture over cooked quinoa. Eat.