It’s not all quinoa salads and tofu with veggies over here this week. I’ve tried 3 NEW recipes this week from 3 different blogs the past few days. I think that is a new record for me!
I meant to post these yesterday…or the day before?…but life got busy…in a good way! I’ve had work but also some fun. I’ve still been following my month-long adventures in dietary choices and am L-O-V-I-N-G being vegan this past week!
Energy High – Cravings Low – Food Delicious – Anna Happy.
Let’s begin with a breakfast recipe…Chocolate Covered Katies Blueberry Pie Pancakes.
Typically in the morning, I intend to try new recipes but I am hungry and lazy and just end up making oatmeal. But on Saturday I knew I needed to make some pancakes! I followed her recipe exactly minus actually measuring most of the ingredients 🙂
1/3 cup whole wheat flour
2 Tish rolled oats
1/2 cup+ defrosted frozen blueberries
1/3 cup+ unsweetened vanilla almond breeze (I had to get more to get a runnier consistency)
Heavy dashes cinnamon
Bit of baking powder
Small splash of vanilla extract
Light dash of salt
Threw on a heated pan, flipped when brown, and cooked to deliciousness.
I think the toppings put these pancakes over-and-above, in a good way.
I threw some banana slices onto my frying pan and heated them quickly on each side so they caramelize a bit. Then I made a peanut butter sauce with a heaping tablespoon PB2 powder and some splashes of almond milk.
All together, I call it my PB&Banana Blueberry Pancake Sandwich.
Moving onto a perfect snack recipe or addition to salads…the other day I roasted chickpeas using Mama Pea’s recipe for Lemon Rosemary Roasted Chickpeas.
I tossed a rinsed/drained can of chickpeas with some olive oil, rosemary, lemon juice, salt, and pepper. On a baking sheet they went, and in the oven at 375F for about 25 minutes.
Then, of course, I did top them on a big salad for lunch.
They are hiding there somewhere.
I think these would be perfect with roasted broccoli, quinoa, and mushrooms with more rosemary, lemon juice, and a splash of red wine vinegar. I’ll work on that.
And for those of you who think you can’t enjoy a nice bowl of creamy delicious yogurt if you’re vegan, I introduce Happy Herbivore’s Homemade Vegan Tofu Yogurt.
Trust me I was skeptical too.
None the less, life is an adventure and you never know until you try.
So into a blender went:
– ounces soft tofu
-1 T lemon juice
-2 T unsweetened vanilla almond breeze
-1/2 frozen banana
-1/3 cup frozen raspberries
Blend blend blend. Scrap scrap scrap. (the sides of the blender that is…the stuff splatters everywhere)
Oh, it looks good.
But does it taste good?
Oh yeaaaaaahhh. I didn’t add any sweeteners but the raspberries made it sweet enough for me. You could always add agave or honey if you like things sweeter. t didn’t taste like ‘tofu’ but yet there was a heartiness about it that filled me up more than typical yogurt.
I’m sold. Where do I sign up to be a ‘vegan’?
I’ll be continuing on my vegan ways until Tuesday when I go gluten-free. I think I’ll try to stick to eating vegan though while doing gluten-free! get crazy.
Tonight, tempeh is finally on the menu!
When was the last time you tried something new and ended up loving it?