Monthly Archives: September 2013

Flax-Berry Pancakes

This is one of our all-time favorite pancake recipes!! They whip up in a jiffy and my kids wolf them down even faster!!  I often can’t seem to cook them fast enough to sit & eat with my kids at the table! (In my opinion, a decent sized griddle is worth the $20 investment if you don’t have one! You can make more pancakes at once and they cook more evenly.) I don’t know about you, but we love having breakfast food for dinner on occasion!

These are made with blueberries (one of the best fruits you can eat for your health) and also flax seeds (a great way to get your omega-3’s without eating fish!).  Flax seeds are so incredible healthy and they also make the best egg-replacer. If your not on the “flax-train”, its time to buy a ticket! They store wonderfully in the freezer (whole or ground) for maximum freshness.

This recipe is from ‘Vegan Planet’ by Robin Robertson, which is one of my favorite vegan cookbooks.  I like to use fresh blueberries whenever possible. When you use frozen berries, sometimes you end up with purple-ish pancakes – which is no biggie – my 5-year-old daughter definitely doesn’t complain!

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Flax-Berry Pancakes

  • 1  1/2 cups unbleached all-purpose flour
  • 2 tbsp sweetener (I like agave nectar or maple syrup, but raw sugar works too)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 Tbsp ground flax seeds
  • 1/4 cup water
  • 1  1/4 cup soymilk or almond milk
  • 1 tsp vanilla
  • 3/4 cup fresh blueberries (or frozen, thawed)

1) In a large bowl, combine the flour, sugar, baking powder and salt.

2) Blend or whisk the flax seeds and water until thick. Let side for a minute, then whisk again. Add the soymilk and vanilla. Whisk well!

3) Pour wet into dry, mixing until just moist. Fold in the berries.

4) Pour pancakes onto griddle (Personally, I like to use my 1/3 measuring cup for a good size.) Cook until bubbly, then flip. Repeat with remaining batter! Devour!

Serves 4

Vegan Manicotti

With my plate pretty full from working during the week & getting used to my daughters school routine, I’m on the hunt for some fast & easy dinners… So are you, right?!  Most days I work until 5:30-6pm, so I love a good homemade meal that I know the kids will eat AND that I can whip up fairly quickly. Kids or no kids, one can never have enough recipes like that in their possession!

In my experience, most kids – and some adults – are finicky eaters (one time they love something and the next time they wont touch it!) so I get really excited when I make something that my kids really love EVERY time. It is so comforting to know when they are going to bed with a nice full belly! Here’s a few links to some of our favorite family meals that are fairly quick to make: fettucini no-fredo, biscuits and gravy, soysage casserole (prepared ahead), homemade vegan mac, pancakes/waffles (sorry no direct link, theres too many to choose from!), pot pie, homemade pizza… &  spaghetti with meatballs!

My family loves this tofu ricotta! I love it for a few reasons – it is fast, it is versatile (it makes several meals – lasagna, manicotti, ziti), the dishes can be made ahead or frozen, & its  healthy- the ricotta is full of protein (tofu) & vitamin B-12 (nutritional yeast), two things that are especially great for vegans. In fact, I think this ricotta just so good that I keep putting off trying vegan ricotta using cashews, a recipe I’ve been meaning to try FOREVER! I’ll get around to it soon, it’s just that Vegan Gourmet Soy cheese is very accessible to me and I personally think its delicious. I have never tried to make this ricotta recipe with Diaya, but I’m sure it would be yummy too. Let me know if you try that!

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Vegan Manicotti

Manicotti is super easy and simple. The hard part is stuffing the noodles without splitting them! (Be sure to cook up lots of noodles cause they split fairly easily.) I think the best, fastest & most attractive way to achieve this is to use a pastry frosting piping bag or making your own by cutting the tip off the corner of a large freezer-ziplock bag. You can also just stuff jumbo shells if you prefer… They are easier to fill, but I find them messier overall. (TIP: Another quick meal to make with this ricotta is making baked ziti – cook & drain ziti noodles and just stir it all together (ziti noodles, ricotta, and sauce), shred some more cheese on top and bake it up!)

You will need :

  • 9×13″ baking pan
  • 1 jar of sauce
  • 1 batch of Tofu Ricotta (recipe below)
  • 1 box of Manicotti Noodles (Ferrara is what I usually use)

1) Make this tofu ricotta in a food processor. Blend all ingredients but pulse the basil in last, if you are using fresh basil.

  • 1 block tofu (I like to use extra firm)
  • 1 cup shredded vegan gourmet mozzarella, packed
  • 1 cup soymilk
  • 1/2 cup nutritional yeast
  • 1 Tbsp lemon juice (fresh is best!)
  • 1/4 cup chopped fresh basil – pulse in last! (2 tsp – 3 tsp if using dry basil)

2) Cook noodles according to box. (Mine cooked about 8-9 min.) Take the noodles out of the boiling water when they are done and lay them on paper towels to wait until they are cool enough to handle.

3) Spread a little sauce in the bottom of your 9 x 12 baking dish. Now fill the noodles carefully with the tofu ricotta by spoon or piping bag (I recommend the piping/ziplock bag method).

4) Arrange the stuffed noodles side by side in the pan. Cover with sauce and bake 25 minutes at 350 F. That’s all there is to it!

Serve with fresh garlic toast or bread. Mmmmmm! So easy and satisfying!

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The proof is on the plate… or in this case, an almost empty plate!!

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Arlo in action! Chomp! Chomp!

I cant even tell you how happy I am now that I found my camera!  Blogging recipes isn’t as much fun when you can’t share the visual of the finished product! More to come very soon! 🙂