Category Archives: Brunch

Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

Mango Lime Pancakes in a StackI love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.  This recipe has been shared on Healthy Vegan Friday!

Mango Lime Pancakes with Ginger & Coconut
Makes 16

1 1/2 cups whole wheat pastry flour
1/4 cup macadamia nuts
1/4 cup coconut flour
1/4 cup unsweetened flaked coconut
2 tbsp. wheat germ
1 tsp. baking powder
2 tsp. baking soda
1/4 tsp. cardamom
1/4 tsp. cinnamon
2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
juice of 1 lime
zest of 1 lime
1/4 tsp. pure lime extract (optional)
1 tbsp. fresh ginger, grated
1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
2 mangoes, divided

Pop your breakfast plates in the oven and crank it to 200F. Heat a large griddle or skillet.

In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.

In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.

In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.

When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.

Serve with your favorite syrup.

Stack of Mango Lime Pancakes

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Loaded Morning Muffins with Crumb Topping

Loaded Morning MuffinsYou can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.

Eat What's Good Banner

It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest.  I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up.  You can vote for my Mango Sticky Rice Cake recipe right here.  Thank you!

Loaded Morning Muffins with Crumb Topping
Makes 12

1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp allspice
1/2 tsp. powdered ginger
1/2 tsp. powdered stevia
1/4 cup maple sugar
2 tbsp. egg replacer + 6 tbsp. water (whisk and then let sit for a few minutes)
2/3 cup pumpkin puree
1 tsp. vanilla extract
2/3 cup almond or other nut milk
1/3 cup coconut oil, melted
1 cup shredded carrots
1/2 cup dried apricots, chopped
1/4 cup walnuts, chopped
1/4 cup crystallized ginger, chopped
1/4 cup unsweetened, shredded coconut

Crumb Topping:
1/4 cup rolled oats
1/4 cup unsweetened, shredded coconut
1 tbsp. maple sugar
1/4 cup coconut oil, melted

Preheat oven to 350F and lightly oil ~9 muffin cups.

Bake for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then carefully remove to a cooling rack.

Ingredients CollageMake the muffins:
Preheat the oven to 350F and lightly oil a muffin pan (~9 muffins).  Fill any empty cups with water.

In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar.  Set aside.  In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil.  Pour this into the dry mixture and stir to combine – and then add the carrots, apricots, walnuts, ginger and coconut.

Divide the batter between the muffin cups.

Make the topping:
Combine all of the ingredients and sprinkle evenly among the muffins.  Bake muffins for 30-35 minutes or until firm.  A toothpick will not come out clean on these babies.

Loaded Morning Muffins

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Red Velvet Waffles with Cream Cheese Sauce

Waffle on PlateThis recipe comes thanks to my friend, Angela, at Canned Time.  Angela puts me to shame when it comes to Pinterest so I often poach ideas straight from her – like this recipe.  She’d pinned a photo of fluffy, thick red velvet pancakes on her Valentine’s Day board.  I immediately printed the recipe and the following Sunday I veganized it and went with waffles.  I just like all of them nooks and crannies. I came up with the cream cheese sauce all on my lonesome.

By the way, Angela will be guest-posting here on the 19th – and I know she will be sharing something really good.

One year ago today: Inspired-by-Trader-Joe’s Trail Mix Cookies
One year and one day ago today: You and I and Nature in the Garden

Red Velvet Waffles with Cream Cheese Sauce
Makes ~4

2 to 2 1/4 cups whole wheat pastry flour
3 tbsp. cocoa powder
2 tsp. baking powder
1/2 tsp. baking soda
2 cups nut milk
2 tbsp. white vinegar
1 /4 cup maple syrup
1 tbsp. red food coloring, optional (I use King Arthur Flour’s Red Velvet Bakery Emulsion)
1/3 cup virgin coconut oil

fresh berries, optional

Cream Cheese Sauce:
1/2 cup cashew pieces, soaked for several hours, drained and rinsed
1 6 oz. container plain, unsweetened soy yogurt
jot of vanilla extract
squeeze of lemon juice
1/4 cup nut milk

Make the waffles:
In a large bowl, whisk together the flour, baking powder, baking soda and cocoa powder.  Set aside.  In a big measuring cup, combine the milk, vinegar, maple syrup, food coloring and vanilla extract.

Pour the wet ingredients into the dry and stir well to combine.  Let sit for about 15 minutes during which time you should warm up your waffle iron and get your plates warming up in the oven.

When the batter is ready, spoon batter onto a lightly oiled waffle iron and cook for 4-5 minutes (or according to the whims of your waffle iron) or until steam has nearly stopped rising.  Gently remove waffle and place directly onto a rack in the oven.  Prepare the remaining waffles.

Make the sauce:
In a blender or food processor, combine all of the ingredients and process until very smooth.  Transfer to a small pitcher or bowl.

Serve the piping hot, crispy waffles with plenty of cream cheese sauce and top with fresh berries.

Waffle from Above

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Guest Posting at Veganosaurus: The Kelvis Sandwich

Waffle, Tempeh, Almond Butter Sandwich

Kel + Elvis = The Kelvis

I’m very pleased to be “appearing” today on Veganosaurus – a blog jam-packed with inventive and delicious vegan recipes and written by one of the most kind-hearted women it’s been my pleasure to come to know.  Besides blogging at Veganosaurus, Susmitha has an Etsy shop and also herds us plant-based cats at Vegan Temptivists on Facebook.

I’m sharing a kind of crazy recipe for a big, fat Elvis-worthy sandwich I call the Kelvis which consists of maple waffles, tempeh bacon, almond butter and a cherry-cranberry-fig compote.  If this sounds like something you’d like to get your mouth around – please head on over to Veganosaurus for the recipe!

One year ago today: Brunswick-ish Stew
One year and one day ago today: Other People’s Food


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Chocolate-Cinnamon-Orange Cashew French Toast

French ToastOne thing I discovered (though I’d already suspected it) while participating in the Green Smoothie Challenge: I eat too much bread.  It’s not that I felt a dramatic physical difference; I just felt lighter and just a little bit better.  So I’ve committed to reducing my bread/grains/carbs intake.  That doesn’t mean, however, that Sunday morning breakfast is getting kicked to the curb, no sirree Bob.  I’m nothing if not a deeply flawed human.  May I present: French toast.

One year ago today: Beet, Green Bean & Couscous Salad
One year and one day ago: Seitan Italian Sausage and Banana Bread Pancakes

Chocolate-Cinnamon-Orange Cashew French Toast
Serves 4-6

4-6 slices thick, whole-grain bread (I let mine sit out overnight uncovered)

1/4 cup cashews, soaked for a few hours
3/4 cup almond milk
1/4 tsp. ground cinnamon
1 tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
zest of 1/2 an orange
sweetener to taste (I used a few dashes of stevia powder)
cacao nibs, optional
sliced strawberries, optional

Rinse and drain the cashews, then put into a blender along with everything but the orange zest.  Blend until very smooth – give it a minute or two.  Pour the mixture into a deep-sided baking pan and stir in the orange zest.

Heat a large cast iron or non-stick skillet over medium heat.  I spritz mine very lightly with oil.

Dip the slices of bread into the chocolate-cashew mixture and then carefully place in the heated pan.  Brown on one side – be patient and don’t cook to quickly.  Then gently flip and brown on the other side.  Keep toast warm in a 200F oven while you cook the remaining slices.

Serve with cacao nibs, strawberries and warm maple syrup.

French Toast

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Mocha Spice Pancakes w/ a Simple Syrup

Mocha Spice PancakesThere’s nothing quite like pilfering a recipe – especially when you shamelessly pilfer one of your own recipes.  At least I’m giving myself credit – it’s just blogging etiquette.  These pancakes were inspired by my very own Virtual Vegan Potluck contribution for Mocha Spice Cake.  Even as I stirred the batter for that cake, I was dreaming of these pancakes.  But don’t limit yourself – this batter would make awesome waffles as well.

One year ago today: Warming Winter Stew with Cilantro Chimichurri

Mocha Spice Pancakes
Makes 16

1 1/2 cups whole wheat pastry flour
1/2 cup almond meal
2 tbsp. unsweetened cocoa powder
1 tbsp. Dandy Blend (a powdered herbal coffee substitute)
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. allspice
1 large very ripe banana, mashed
1/2 tsp. vanilla extract
2 tbsp. flaxseed meal + 6 tbsp. water (whisk together and then let sit for a few minutes)
2 cups almond milk
1/4 cup maple sugar
1/4 cup cacao nibs
1 tbsp. crystallized ginger, chopped
toasted pecans, optional

SyrupSimple Syrup
1/4 cup pure maple syrup
1/2 tsp. Dandy Blend (or instant espresso powder, a dash of strong coffee or a few drops of coffee flavoring)
dash cinnamon

Make the pancakes:
In a large bowl whisk together the flour, almond meal, cocoa, Dandy Blend, baking powder, baking soda, spices and salt.  In a smaller bowl, combine the banana, vanilla extract, nut milk, maple sugar and flaxseed meal.  Stir in the cacao nibs and the crystallized ginger.

Pour the wet ingredients into the dry and stir until just combined.  Let the batter sit for about 15 minutes.

Ladle big spoonfuls of the batter onto a hot griddle that has been lightly spritzed with cooking oil.  Cook until bubbles appear on the surface of the cake, carefully flip, and cook for a few minutes.  Keep cooked pancakes in a warm oven (along with your plates) while you cook the remaining batter.

Make the syrup:
In a small saucepan, combine the maple syrup, Dandy Blend and cinnamon and heat until toasty hot.

Serve pancakes with chopped pecans and the syrup.

Pancakes on Plate

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Savory Pumpkin Pie with Shiitake Mushroom Streusel

Savory Pumpkin PieIf you’ve had your fill of sweet pumpkin pie already, you might want to try this one.  Nothing sweet (save for a hint of maple syrup) here.

This recipe is an adaptation of one from the November 2012 issue of Cooking Light.  The vegan gruyere cheez is a very slight variation of a recipe I snagged from The Culinary Confessions of Betty Rocker.  I’d never seen oatmeal used in a vegan cheez recipe and therefore had to try it immediately.  I didn’t change it enough to warrant including the recipe here, however, and I encourage you to check out Betty’s site.  Feel free to use your favorite vegan cheez as a substitute for the gruyere (cheddar would be quite nice) – or leave it out entirely.

One year ago today: Roasted Eggplant Sandwiches with Caramelized Onions & Roasted Tomato Sauce

Savory Pumpkin Pie with Shiitake Mushroom Streusel
Serves 8

1 recipe for single whole wheat pie crust (I use the recipe on the back of Bob’s Red Mill Whole Wheat Pastry Flour bag)

2 cups pumpkin puree
1 cup silken tofu
1 stalk celery, chopped
2 cloves garlic, minced
1/2 tsp. poultry seasoning
1/2 tsp. dried thyme
1 tsp. garlic powder
1/2 tsp. kosher salt
ground black pepper, to taste

~2/3 cup vegan gruyere cheese, shredded or chopped, divided

Shiitake Mushroom Streusel:
5 oz. shiitake mushrooms, stems removed and sliced
1/4 cup white wine or water
1/4 cup “bacon” bits, optional (I use Wayfare Foods’ Pig Out Whole Grain Bacony Bits)
1/2 cup whole wheat panko or bread crumbs
1 tbsp. maple syrup
1 tsp. Liquid Smoke or use a dash of smoked paprika
ground black pepper, to taste

Make the filling:
Preheat the oven to 425F.  Line a 9″ pie pan with the whole wheat crust and set aside.

In a large bowl, thoroughly combine the pumpkin puree and the silken tofu.  I processed the tofu in a blender prior to adding it to the pumpkin puree.  Set aside.

Heat a skillet over medium heat and add a splash of vegetable broth, Bragg Liquid Aminos or water to the pan.  Saute the celery and garlic until soft and then stir in the poultry seasoning, thyme, garlic powder, salt and pepper.  Cook for 1-2 minutes and remove pan from the heat.  Stir the celery mixture along with 1/3 cup of the vegan gruyere into the pumpkin mixture.  Set aside.

Make the mushroom streusel:
Heat a skillet over medium heat and add a splash of vegetable broth or water.  Add the sliced mushrooms and saute until tender.  Add the wine and cook until has just about evaporated.  Now stir in the “bacon” bits, panko, maple syrup and Liquid Smoke or paprika and ground pepper.  Stir and let the mixture dry out a bit.  The topping will brown up and crisp in the oven, so no need to let it completely dry out in the pan.  Remove from heat, stir in the remaining 1/3 cup vegan gruyere and set aside.

Assemble the pie:
Pour the pumpkin mixture into the prepared pie shell and smooth out the top.  Crumble the mushroom topping over the filling and bake for 20-25 minutes or until the crust is baked through and the mushroom topping is crisp and browned.  Let the pie rest for about 15 minutes before slicing and serving.  Also tasty served at room temperature.

Savory Pumpkin Pie

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Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas

Plate of Flatbread SandwichesThese flatbreads are based on a recipe for Spiced Pumpkin Flatbreads that I shared earlier this month.  It occurred to me that a cinnamony-sweet version would be just the thing for a brunch, lunch or snack sandwich.  Caramelized bananas came to mind.  And toasted pecans for crunch.  But what would keep the sandwiches together??  A creamy, spreadable, tangy chocolate cheez, of course.

The chocolate cheez recipe is one that I submitted to One Green Planet not too ago.  They graciously published it.  You can read the post and snag the recipe here.  (And thanks to Megan Rascal at SFWeekly for posting about it on the SFoodie Blog!)

Cinnamon Raisin Swirl Flatbread Sandwiches w/ Chocolate Cheez & Caramelized Bananas
Serves 2

Cinnamon Raisin Swirl Flatbreads
Makes 12 flatbreads

2 1/2 cups whole wheat white flour
1 tsp. salt
4 oz. unsweetened applesauce
1 cup almond milk or water
1/4 cup raisins, soaked in warm water, drained and finely chopped
1 tsp. cinnamon
dash cardamom powder
dash allspice
1 tbsp. maple sugar
3 tbsp. coconut oil, melted

Semi-soft Chocolate Dessert Cheez
several thick slabs

Caramelized Bananas
1 large banana, cut into thick slices
~1/4 cup prune puree (baby food works well)
dash cinnamon
splash orange juice

~2 tbsp. toasted pecans, chopped

Stack of FlatbreadsMake the flatbreads:

In a small bowl, whisk together the applesauce and almond milk/water.  In a large bowl, combine the flour and salt and then add the applesauce mixture, stirring until a soft dough forms.  Add more milk/water if dough seems dry; more flour if it is too wet and sticky.  Turn dough out onto floured surface and knead for about 15 minutes.  Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.

In a small bowl or measuring cup, combine the coconut oil, spices, maple sugar and raisins.  Set aside.

Form flatbreads:
Divide dough into 12 equal pieces.  Flatten a piece of dough and roll it out into a very thin disk – about 9″ round.  Keep remaining dough balls covered.  Spread about 1 tsp. of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder.  Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper.  Cover loosely with plastic wrap and proceed with the remaining dough.

Cook the flatbreads:
Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round.  The dough will want to curl up and the raisins will want to escape, but persevere.  It helps to roll them out a bit then to let the dough rest before rolling some more.  Plop the round into the skillet and cook until puffy and brown, then flip and cook the other side.  This takes only a few minutes.  Transfer to a plate and cover with a towel to keep warm.  Continue with the remaining spirals.

Semi-soft Chocolate Dessert CheezMake the cheez:
You can find the recipe for my Semi-soft Chocolate Dessert Cheez by clicking this link to One Green Planet.

Bananas in SkilletMake the caramelized bananas:
Heat a skillet over medium heat and add the bananas, prune puree, cinnamon and orange juice.  Let the mixture bubble and the bananas get nice and soft.  Add more orange juice if the bananas start to stick.  Remove from the heat and set aside until ready to assemble the sandwiches.

Assemble the sandwiches:
Heat a large skillet over medium heat.  Smear copious quantities of chocolate cheez onto one side of two flatbreads.  Divide the bananas between two flatbreads and layer on top of the cheez.  Sprinkle with chopped pecans.  Top the flatbreads with the remaining two flatbreads.  Lightly spray the skillet with cooking oil and gently warm the sandwiches, flipping after a few minutes to toast the other side.  Remove from pan, slice and serve immediately.

Sandwiches, Close up

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A Month of MoFo: Banana Bread Pancakes with Cacao, Pecan & Walnut “Butter”

Banana Bread Pancakes 1

So a month of VeganMoFo begins.  I’m imaging the Internet staggering under the blow of vegan bloggers submitting their first posts today and I kind of like the thought.  I’m aiming for 20 posts this month, something I haven’t done for a long while – at least I think I haven’t done for a while – so wish me luck.  Here’s hoping inspiration hits and carries me through to October 31.  Which reminds me.  The vegan madness doesn’t end with the Vegan Month of Food.  The Virtual Vegan Potluck is scheduled for World Vegan Day, November 1.  I’ll be posting the details soon on how to enter.

Vegan MoFo Logo

It feels appropriate, somehow, to begin Vegan MoFo with a breakfast recipe.  Breakfast went from being my least favorite meal of the day – as a kid I could only just get down a bowl of Frosted Flakes – to being my absolute favorite one.  Though the first meal of the day Monday through Saturday is great, what I really look forward to is Sunday.  That’s when I roll out the big griddle or the waffle iron, warm up the almond butter, maple syrup and the plates (nothing like hotcakes on a warm plate), prepare big, steaming cups of chai tea and settle down with knife and fork in hand.  These pancakes are two-for-one, really.  You get a tasty breakfast, but you also get dessert.

Banana Bread Pancakes w/ Cacao, Pecan & Walnut “Butter”
Makes ~15 pancakes

2 cups whole wheat pastry flour
1/2 cup almond meal
1/4 cup unsweetened, flaked coconut
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. cinnamon
dash cardamom
2 cups coconut milk (or your favorite nut milk)
3 seriously overripe bananas, mashed (about 1 cup)
2 tsp. vanilla extract
8 dates, chopped and soaked overnight in 1/2 cup of orange juice, divided

1/2 cup walnuts
1/2 cup pecans
2 tbsp. cacao nibs
2 tbsp. hempseeds

Soak the chopped dates in orange juice the night before you plan to make pancakes.  The next morning, process the dates/OJ until smooth, then divide the mixture in approximately equal parts.  Half will go into the pancake batter and half will go into the nut butter mixture.

In a large bowl, whisk together the whole wheat pastry flour, almond meal, coconut, baking powder, baking soda, salt, cinnamon and cardamom.  Set aside.  In a medium-sized bowl or large measuring cup, combine the mashed bananas, milk, half of the date/OJ mixture and vanilla extract.  Make a well in the center of the dry ingredients and whisk in the wet ingredients.  Stir just to combine.  Set aside for about 15 minutes.

To make the nut butter, chop the walnuts, pecans and cacao nibs in the bowl of a food processor until chunky, but not finely chopped.  Add in the other half of the date/OJ mixture and the hemp seeds and process to combine.  Make it as smooth or as chunky as you desire.

Cook up your pancakes and top with the nut butter and generous amounts of sliced bananas.  (This batter would also work in a waffle iron.)

Nut Butter

Pancakes, Plain

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Apple Butter Waffles

Waffle CollageRemember those Apple Butter Cookies I made a while back?  Well, I had a half a jar of apple butter hanging about the ‘fridge, causing me a lot of stress and anxiety about what I was going to do with it.  More cookies?  Throw it into a smoothie?  Let it get moldy and then have a valid reason to compost it?  Since Sunday was coming up (and Sunday is the anything-but-the-usual-bowl-of-oatmeal day), I thought it might make a nice addition to a stack of toasty waffles.  The apple butter provides the flavor, the sweetness and the fat substitute and – it makes the waffles get a little caramelized around the edges.

Apple Butter Waffles
Makes 4 8″ Belgian waffles

2 1/2 cups whole wheat pastry flour
2 1/4 tsp. baking powder
1 tsp. baking soda
1/2 tsp. powdered stevia, optional
1/2 tsp. salt
3 tbsp. egg replacer (I use Bob’s) + 9 tbsp. water (whisk together until thick, set aside for a few minutes)
1 cup non-dairy milk
1 cup “buttermilk”
1 cup naturally sweetened apple butter

Preheat your oven to 200F, put your plates inside to get warm and fire up the waffle iron.

In a large bowl, whisk together the flour, baking powder, baking soda, stevia and salt.  In a medium-sized bowl, whisk together the egg replacer, milk, buttermilk and apple butter.
Let batter sit for about 15 minutes.

Lightly spritz waffle iron with cooking oil.  Pour batter onto iron so that it almost reaches the edges.  Close and cook for about 4 minutes.  Gently remove and place directly on rack in preheated oven.  Continue with remaining batter.

Serve with your favorite waffle toppings.

Waffles from Above

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