Vegan Banana Buckwheat Pancakes w/Homemade Almond Milk

This turned out to be a drizzly and dreary Sunday morning, perfect for my famous buckwheat pancakes.

I had a couple very ripe bananas, so I figured that would be a great flavor enhancer but I didn’t have any liquid (just juice and wine haha) and didn’t feel like going to the store.

In vegan recipes, nut/oat milk is interchageable with cow’s milk and eggs aren’t really necessary. I didn’t have any plant milk but I did have raw almonds.

I’ve never made my own “milk” but this seemed like a good time to try. It’s super super easy. I was thinking of separating this into two posts and I still might, but since the recipe for vegan pancakes needed plant milk, I combined them.

Almond Milk

First, soak about one cup of almonds in bowl with four cups of water. The recipes recommend soaking for a minimum of four hours to overnight, but I’m impatient so I only waited a couple of hours.

Pour all of it into a high powered blender. This is when you can add a bit of salt or vanilla if you wish. Blend until it’s creamy and smooth.

Use a nutbag or strainer to separate the nuts from the liquid. I didn’t have a nutbag so I used a doublemesh strainer and then I squeezed the last bit of liquid with my very clean hand.

Cover and store in refrigerator. Definitely save the leftover pulp for baking.

Soak

Blend

Strain

Chill and enjoy!

Time for…

Vegan Banana Buckwheat Pancakes

Preheat griddle or pan

2 very ripe bananas
1 cup almond (plant) milk
2 tablespoons vegetable oil
1 tablespoon brown sugar or agave
1 teaspoon vanilla
Pinch sea salt (optional)
Mash the bananas with a fork. Add milk, oil, sugar, vanillla.
To the liquid ingredients, add all at once
1/2 cup all purpose or whole wheat flour
1/2 cup buckwheat flour
2 teaspoons baking powder.

Stir by hand until combined. Don’t overmix or pancakes won’t be fluffy.

When the griddle is hot, use a small amount of vegan butter to coat the surface.
Ladle the batter and watch for bubbles on the surface of the pancake.

When air bubbles start to rise to the surface at the center of the pancake, flip the pancake. Cook for another 1-2 minutes, or until nicely browned.

Serve with organic maple syrup or agave or jam. YUM. Super moist and fluffy!

Yummy Vegan Veggie Lentil Soup

My doctor totally depressed me cos she told me her husband’s best friend just died from Covid-19 and because she’s on the frontlines treating patients, she cautioned me to be extra careful and stay home and away from people.

I decided it was a great day to make another version of my favorite hearty and healthy soup.

Lentil Tofu Veggie Soup

Ingredients:
*Carrots, 3 large
*Celery, 2-3 stalks including leaves
*Tofu, whole package
*Lentils,1.5 cups
*Kale, 2 cups
*Broccoli, half head
*Canned organic tomatoes, 28 ounce can
*Bay leaves and other garden herbs

–Heat a couple tablespoons of oil in a large pot.
–Add roughly chopped carrots and celery. I don’t like onions so I didn’t add them, but go ahead and chop up half an onion if you like them.
–When they’re nicely browned and have released a lot of flavor, add dried lentils and six cups of water along with a couple bay leaves.

–Bring to a boil and turn down to simmer.
–Add bite-sized pieces of broccoli and tofu along with chopped kale.
–Simmer for about an hour, stir every once in a while. Add more water as needed.
–Add a large can of diced tomatoes in juice and any herbs to taste.
–I picked sage and oregano and thyme from the garden.
–Add 1/2 teaspoon pepper, red pepper flakes, and salt (optional).

–Serve in a large bowl with freshly chopped cilantro and basil. I’ve been lucky enough to have beautiful lettuce this season, so I picked a few fresh leaves for a salad to accompany this delicious soup.

Sometimes I make a crusty French bread but I didn’t feel like it because I’m sad about almost losing our precious democracy but I might make vegan biscuits tomorrow cos I’ll eat this soup for a few days.

It gets better every day.

[pah-tay-toe] Confessions

“GRANDMA ATE ALL OF THE POTATOES!”

I don’t care how you pronounce it, but I need to share my secret love for potatoes and there’s a recipe at the end.

Specifically, the much maligned WHITE potato: simple, sturdy, earthy.

On the last day of my most recent visit to the Angels, sadly, a very long time ago, DIL thoughtfully made a special going home dinner for me, all from scratch by the way, which made it even more wonderful.

There was vegan lasagna with a side of roasted potatoes and apple crumble. The lasagna was made with chard and kale from the garden and was SO VERY YUMMY and healthy.

Apparently (and rightly so) she thought I didn’t eat white potatoes because for the longest time, I would scowl at anything white: white rice, white flour, white sugar, white potatoes–as the source of empty calories, zero nutrition, and a great friend of diabetes. Not too healthy.

From the oven there emanated a most delicious perfume. I asked DIL what I was smelling and she said, “It’s roasted potatoes but you don’t have to eat them. I know you don’t like white potatoes.”

Not so fast, DIL.

I want to not like them, but I’m addicted to French fries (has anyone ever seen me hoard them? It’s not a pretty sight.) I actually dearly love white potatoes, but I try NOT to eat them and have some semblance of self control, like I say I don’t eat chocolate, only because I have no off switch. Once I start eating chocolate, I can’t stop. I don’t ever have any around because of my lack of restraint, which is also the reason why I buy Halloween candy like Skittles and other stuff I don’t like so I won’t be tempted.

OK, enough of the sidebar; back to the story of the roast potatoes.

Dinner was ready and we were setting the table. I was actually STARVING and had most likely once again forgotten to eat for the entire day.

DIL handed me a bowl of roasted potatoes and before they even reached the dining room table, I had eaten EVERY SINGLE ONE.

I brought the empty bowl into the kitchen and asked DIL where I could get seconds. She took one look at me and the empty bowl and started laughing.

“That was a sharing bowl! Did you eat all of them?”

“Well, yes, oops, sorry! I didn’t know they were for sharing!”

“T, Grandma ate ALL the potatoes!”

“YOU DID? HEY DAD, GRANDMA ATE ALL THE POTATOES IN THE SHARING BOWL! SHE REALLY DID!”

I hadn’t tasted anything so delicious in FOREVER; OMG they were so good, I’ve been thinking about them ever since I came home.

And by the way, I had never heard of the term “sharing bowl” before that day. It must be a British thing, as DIL is from the UK.

I finally broke down and bought two WHITE IDAHO potatoes and since it’s a bit rainy today and not devil hot, I’ll attempt a recreation of DILs heavenly dish. I’m even going to add salt and that’s also something I rarely do.

They tasted pretty yummy, but to be honest, not quite as good as DILs, but maybe that’s because it’s such a treat for me to have someone else cook, ‘cos I usually have that job.

I’m not sharing these, either!

Super Healthy Vegan Protein Smoothie

Happy Sunday!

The color of this smoothie was such a gorgeous jade green, I just had to pour it in a pretty cocktail glass and take a pic.

Ingredients:

+Vegan Pea Protein
+Moringa powder (Organic)
+Wheat grass powder (Organic)
+Spirulina powder (Organic)
+Kale
+Banana
+Mango Peach Juice

So easy; toss it all in a blender and enjoy!

Aquafaba. Not Awkwafina and definitely not Paso Fino

NOT Awkwafina, one of my fave actors and comedians from one of my all-time fave films, Crazy Rich Asians.Awkwafina has a scene-stealing role as Constance Wu's old college roommate in "Crazy Rich Asians."

And not a beautiful Paso Fino, either. I had never heard of that breed as I’m not a very horsey person but I met one while hiking at the Daley Ranch and fell totally in love. He was the most gorgeous creature I’ve ever seen and I couldn’t stop petting him. He was all dressed up in a shiny silver bridle. I’m mostly afraid of horses because they’re so big but this guy was gentle and affectionate.(This isn’t the horse I met; this pic is from Wiki.)

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No, what I’m talking about is AQUAFABA. I don’t know how it is that I’ve never heard of it, but that’s the truth. It slipped right by me, like the noxious slime that it is.

Up until now, I thought that the viscous liquid in cans of garbanzo beans was vile and slippery and I drain them IMMEDIATELY before making hummus or veggie burgers.

Who knew that some brilliant person must have thought to herself, “Hmm, what if I whip this shit up into a frothy mass and use it as a vegan replacement for egg wihites?”

And who came up with the NAME??? Aquafaba

I(t reminds me of that stuff I put on my lips ‘cos it’s so dry in SoCal: Aquaphor…)

I would really like to have a chitchat with that person because my unimaginative brain does NOT work that way.

My brain is more like “EWW, gross.”

I promise to try it in a recipe and post the results. I’d like to see how it compares to egg whites in a lemon meringue pie or a chocolate mousse or marshmallows. Apparently, it’s virtually calorie-free, so that’s a plus.

Try this site for some great recipe ideas: https://www.vegansociety.com/news/blog/20-amazing-things-you-can-do-aquafaba

Let me know in the comments if you’ve ever worked with aquafaba.

BEST Vegan Chocolate Cookies

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They really are!!!

For no other reason than I felt like a personal challenge, I went for about two weeks without eating ANY sugar.

No cookies, no cake, no pie, nothing sweet at all.

But last night, I had had enough. Even though I didn’t experience any withdrawals or anything, I felt like if I didn’t eat some chocolate, I’d lose my mind.

I didn’t feel like going to the grocery store ‘cos I think it’s fun to experiment with ingredients on hand–and this is what I created.

I’m happy to report that they’re absolutely delicious! The cookies puffed up and then became all crackly just like I hoped they would, so satisfying with a cuppa. Crisp and chewy. YUM.

P.S. These is a a perfect basic recipe. Add whatever you want: chocolate chips, nuts, coconut, chia/flax seeds.

Best Vegan Chocolate Cookies

  • 1/2 cup vegetable oil
  • 2/3 cup sugar
  • 3 tablespoons pure maple syrup
  • 1/4 cup coffee or a non-dairy beverage of choice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

Preheat oven to 350 degrees.
Mix oil, sugar, maple syrup, vanilla, and liquid. Add all the dry ingredients and combine to make a pliable dough. If it’s a little dry, add a bit more liquid.

Roll dough into walnut-sized balls and place on two parchment lined baking sheets. Flatten slightly with fork.

Bake for 10-12 minutes.

 

BEST Vegan Banana-Apple Bread

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On a lighter note from yesterday’s post about how a previously undetected congenital defect caused me to almost lose my precious boy…

It’s been a while since I posted a recipe and even longer since I actually baked (unless it was for the Angel Boys), so this is a milestone.

I was invited to a neighborhood socially distanced party and thought I’d bake something to promote the vegan life.

Since I REALLY hate it when you search for a recipe and have to scroll down about five miles of blah, blah, blah to get to the actual ingredients and directions just to hold you hostage, I won’t do that to you. You’re welcome.

It’s my own creation, my own experiment, and I hope you enjoy it as much as my friends did! It always amazes non-vegans that desserts don’t need eggs or dairy to taste delicious.

BEST Banana-Apple Bread (Vegan)

2 ripe bananas
1 apple
1/3 cup vegetable oil
1/2 cup dark brown sugar (you could substitute any kind of sugar. If you sub agave, add a bit more flour)
1 tsp. vanilla
2 tsp. cinnamon (we like a lot)
1 tsp. baking soda
pinch sea salt
2 cups flour (I used whole wheat; you can use white or any combo)

Core and cut apple into chunks. Put oil and apples into a Bullet or a blender to make a slurry. You can also grate the apple but I find this way works great.

Empty into a mixing bowl where you’ve already mashed the two bananas. Add vanilla and sugar. Mix well. Add cinnamon, flour, salt, and baking soda. Mix to combine but don’t overmix. Stir just until all the flour is incorporated. If the batter seems a bit dry, add a couple tablespoons of plant-based milk.
**This is where you can get creative and add things like raisins, nuts, coconut, other dried fruits.

Spray oil into a loaf pan and spoon in batter. Sometimes I sprinkle a little cinnamon sugar on top prior to baking or I ice it after with a simple glaze of powdered sugar and lemon or orange juice. This time I sprinkled.

Bake at 350 degree preheated oven for about 30 minutes until toothpick comes out clean. Don’t overbake. These breads should be super moist.

More brilliant convo with a human

Angel Boy 2.0 had a cold so he stayed home from preschool.

“I’m a little snotty today, Grandma!”
He was feeling much better after a long morning nap. We were in the living room looking at the windy day while he enjoyed a protein smoothie popsicle (see recipe below).

For the past couple of days, we had noticed a big truck parked in front of his house, taking up more than its fair share of the street. No one knew who it belonged to but we speculated that it possibly was a contractor’s vehicle working at a neighbor’s house.

Recently, Theo has been noticing different cars and trucks and asking for them to be identified. “I said, that’s a Dodge Ram truck. He is so rude to park there every day. He needs to park somewhere else.”

Theo repeated, “Yeah, he needs to park somewhere else. He’s so RUDE.”

All day long we would check to see if the truck was still there and it was, so it became an ongoing joke about how RUDE it was to park in front of Theo’s house so there wasn’t enough room for HIS car.

At dinnertime, we were sharing interesting stories about our day and in a moment of silence, Theo said, “Mommy and Daddy, that Dodge Ram truck is so RUDE!”

There was such a shocked expression on Mom and Dad’s faces, I really wish I had a photo to capture it because this is what it SOUNDED like Theo said…

That goddamn fuck is so RUDE!”

Dodge Ram truck = goddam fuck —a very expressive three-year-old with a mouth stuffed full of lasagna and a stuffy nose.

For a brief moment, I had a feeling they thought I had taught him how to swear like a merchant mariner. However, when I hastened to translate, we couldn’t stop laughing.

Until the mysterious man drove away, Theo kept saying, “He’s so RUDE with his Dodge Ram truck!”

Just another brilliant slice of conversation with this always enchanting human.

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Fruit and Protein Smoothie Popsicles

Cherries (any frozen or fresh fruit)
Banana – one
100% fruit juice — 8oz
Kale and/or spinach — handful
Vegan Protein Powder–one scoop
Cinnamon to taste

Combine kale and juice. Blend until smooth. Add remaining ingredients and blend to desired thickness. Pour into popsicle freezer containers, the ones with the little sticks. Freeze until firm.They are so healthy and delicious!

You heard right…I did say Vegan Lentil Kale Cookies

BF607BA9-C66F-4599-B127-A6B2A94341DFAnd they are DELICIOUS, much to even my surprise, haha.

I was playing around in the kitchen this morning and thought I’d challenge myself to experiment baking with only the ingredients I have in my pantry.

There’s not much food here, but that’s a sad story for another day. (I can pinpoint the exact date and time that my love for cooking and baking was destroyed like an atom bomb.)

Anyway…

I thought these cookies were going to be making the short journey from oven to compost BUT they surprised me, so I thought I should share the recipe before I forget. If you try them, let me know what you think.

Vegan Lentil Kale Cookies

Lentils (cooked)-one cup
Kale-1/2 cup raw (freshly picked from the garden.)
Banana-one, mashed
Oil-1/3 cup
1/3 cup agave plus 2 tablespoons maple syrup
Chia seeds-2 tablespoons
Raisins-1/2 cup
Oats-1//2 cup (oat flour, I make my own, so easy. 1/2 cup oats in the blender or Bullet or food processor, takes just a few seconds.)
Whole wheat flour-1 cup
Baking powder-1/2 teaspoon
Pinch salt
Cinnamon-1 teaspoon
Vanilla-1 teaspoon

If you don’t already have some leftover cooked lentils like I did, cook 1 cup of lentils with 2 cups of water until soft, about 20-30 minutes or until all the water is absorbed.)
Let cool.

Place one cup cooked lentils in bowl.
Combine the kale and the oil in a blender/Bullet/food processor. Blend until a smooth slurry.
Add to lentils.
Add agave/maple syrup, vanilla, raisins, chia, and all other ingredients.
Mix until flours are well incorporated.
Let chill in refrigerator a few minutes until the oven is heated to 375 degrees.

Using a teaspoon, place about two inches apart on baking sheet. Flatten with a fork coated in flour so it won’t stick.

Bake for about 17 minutes until bottom is golden brown and the top is firm.
Let cool on wire rack.
YUM!

***Options: Of course if your pantry is more well stocked than mine, you can def add grated apples, coconut, and other dried fruit and nuts.

 

 

 

 

The Accidental Brownie #vegan

Upon my return from a week-long visit with Angel Boy 2.0, I arrived to an empty refrigerator and pantry. (Don’t worry, there was wine waiting for me, so it wasn’t a complete disaster.)

I was JONESIN’ for ANYTHING chocolate and simply didn’t feel like going to the store.

Instead, I scoured the cabinets to see what ingredients might jump out to create something at least halfway edible.

Whew! I found cocoa which was a MAJOR score, because obvs without it there could be no joy . Next, I scrounged together about a scant cup of flour. Cool. And brown sugar.

Here’s what I did:

In a bowl, I combined 1.2 cup cocoa, 3/4 cup brown sugar, 3/4 cup flour, 1.2 cup veg oil, 2 tablespoons black coffee since I had no vanilla and coffee complements the flavor of chocolate, 1.2 teaspoon baking powder. I didn’t want to dirty a mixer, so I used a fork to whisk it all together. It was a bit dry, so I added another tablespoon of black coffee.

I placed paper inserts in muffin tins, filled them 2/3 of the way, sprinkled the top with a little Himalyan sea salt,  and baked for 20 minutes @ 350 degrees.

When I took them out, they were still soft on the inside like a molten lava cake.

BUT EFFING DELICOUS. OMG.

I’M NOT KIDDING.

I ate two of them in a very self-congratulatory mood, and stored the rest in the refrigerator.

Now here’s where the magic must have happened.

As they set, they transformed themselves into the CHEWIEST, most intensely CHOCOLATY, FUDGEY, yummy bites of JOY that you’ve ever tasted. If I were making them for an event, I’d frost them, but on their own, they were amazing. The little bit of sea salt adds a sophisticated touch on the palate.

TRUTH.

You. Must. Try. This. Recipe.

You’re welcome.

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I’m salivating for more! Surrounded by some of my very own rock art.

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#vegan #chcolate #brownies #pleaseshare

The Accidental Brownie

1/2 cup cocoa
3/4 cup brown sugar
1/2 cup veg oil
Mix well with a fork.
Add 3/4 cup flour
1/2 teaspoon baking powder
Vanilla if you have it, or 2-3 tablespoons cold black coffee
Mix well. Spoon into lined muffin tins.
Bake at 350 degrees for about 20 minutes.
Let cool in pan and then finish in the refrigerator.
YUM.