Vegan Healthier Pancakes

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Nearly a year ago, I shared my recipe for “buttermilk” pancakes and y’all loved ’em as much as I love ’em! But, for awhile now, I’ve been trying to come up with a healthier pancake recipe. Why? Because 75% of the time I try to watch my carbs and classic pancakes are pretty much just empty carbs -no bueno. So a healthier pancake recipe was a must but it certainly didn’t come easy.

I had my mind set on using coconut flour because it’s really low in carbs and high in fiber however, my beloved coconut flour can be a bit of a temperamental toddler at times. Issues plagued me. Try after try, I just couldn’t get it right. Then, while browsing around on the internet looking for different flours to give it a go with, I came across graham flour. Graham flour is like the slightly smarter cousin of whole wheat flour. It’s got less net carbs (carbs minus fiber) than its cousin and a few less calories too.

With my flour chosen I just needed to figure out how to boost the protein a little and for that I turned to peanut butter powder. Now, these aren’t peanut butter pancakes but you will taste just a very slight peanut butter flavor when you enjoy them. I think it compliments the taste of the graham flour nicely because the graham flour has a nutty element to it. One other thing I should mention, as it’s a key aspect of these being healthier pancakes, is that I chose to not add in any additional sugar to this recipe. (You do get a couple grams of sugar from the peanut butter powder but nothing significant.) I did this for a very specific reason. I love syrup on my pancakes (the cheap stuff) and syrup is pure sugar. There’s just no need for sugar to be added to the pancakes themselves when syrup, berries, and other sweet elements are likely to be added on top -that’s my thinkin’ anyway.

No matter if you’re just a fan of pancakes in general or are trying to, like me, eat a little healthier, you’re definitely going to want to give these hearty, healthier pancakes a try and they’re pretty easy to make too with just 8 ingredients!

It all gets started in a bowl where the graham flour gets whisked together with the peanut butter powder, some baking powder, baking soda, and a little salt.

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Once the dry ingredients have been thoroughly whisked, it’s time to add in the wet ingredients -unsweetened almond milk, Ener-G Egg Replacer for 2 eggs (made in advance), and a dash of vanilla. All of that loveliness gets whisked once more until combined and then it’s time to make some pancakes!

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Lightly grease your skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since this batter is a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.

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Cook the pancakes for 3-4 minutes on each side or until lightly golden brown on each side. Continue this process until all of the pancake batter has been turned into pancakes.

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To serve, slather ’em up with some vegan “butter,” drizzle with syrup, and maybe toss on some fresh berries too!

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Vegan Healthier Pancakes

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Ener-G Egg Replacer for 2 eggs (follow instructions on box)
  • 1 cup graham flour
  • 1/2 cup peanut butter powder (like PB2)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla
  • Oil for pan

Directions

  1. If you haven’t done so already, make the Ener-G “eggs” following the instructions on the box. Once made, set the “eggs” aside for a moment. In a medium or large bowl, combine the graham flour, peanut butter powder, baking powder, baking soda, and salt together and whisk until smooth. Add in the “eggs” you made a moment ago along with the almond milk and vanilla. Whisk once more until combined.
  2. Lightly grease a skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since the batter will be a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.
  3. Cook the pancakes for 3-4 minutes on each side or until lightly golden brown. Continue scooping out the batter and cooking it until no batter remains. Pancakes will keep in an airtight container in the fridge for up to a week.

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Vegan “Cheese” Crackers

 

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I live… shall we say… in a bit of a vegan bubble. My fridge and my pantry are always stocked with a fine selection of vegan dupes which makes me forget sometimes that I don’t live in a vegan world. This is both a blessing and a curse. It’s a blessing because it means that I’m not missing out on anything that I love by being vegan. It also means that I’m not surrounded by cruelty constantly in my own home. But it’s also a curse because I’ll see chicken on a menu and for a split second I’ll assume that it simply must be Gardein or something because, in my little bubble, all chicken is “chicken.” #IfOnly

The other day at “Tarjeh” I experienced this very thing as I stood in front of a wall of cheese crackers that were on sale -note I said cheese and not “cheese.” For a moment I found myself trying to figure out which variety to get. Then, not 5 seconds later, I snapped out of my bubble and literally said out loud, “oh, none of these are vegan.”

Sure, you can find vegan versions of the crackers I was looking at but, on that particular day, there were none to be found. That’s the day this recipe was born. Necessity, as they say, is the… well, I don’t know how that saying goes but you know what I mean. I was hankerin’ for “cheese” crackers and so I made “cheese” crackers. Now, I feel as though I should interject a warning here: these things are highly addictive! They are crunchy, savory, salty, and so satisfying. They have not 1 but 4 different “cheeses” in the mix -plus, there’s some nooch in there too for even more “cheesy” flavor!

It all gets started in a large bowl where some melted “butter” gets mixed together with some softened (almost melted) “cream cheese,” and Ener-G Egg Replacer for 2 eggs.

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Once those things are all smooth then it’s time to add in some nooch, “cheddar” shreds, “mozzarella” shreds, “Parmesan” shreds, and a whole slew of seasonings. Look at all of that “cheesy” goodness! #HeartEyes

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Next comes the flours –coconut flour and all-purpose flour. I originally wanted to do all coconut flour, because it is super healthy for you (low-carb, high fiber, etc.), but found that I personally liked the crackers better with just a wee bit of all-purpose flour thrown in there too. After the flours have been mixed in it is time to actually make our dough look like crackers!

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Dust your clean counter top, or a pastry board, with a little all-purpose flour then you’re going to roll out your dough into a very thin sheet. Ideally, you’re aiming for the thickness of a traditional cracker which is around 2/16-3/16 of an inch thick. If you don’t get it thin enough then the edges of each cracker will be crispy but the middles will be kind of biscuit like so take your time with this part and do it right. If the dough begins to stick to the work surface, or the rolling pin, then it’s okay to add a little more flour as needed.

Once the dough has been rolled out, use a knife, pizza cutter, or ravioli wheel, to trim the dough down into a rectangular or square shape and then to cut that shape down into bite size pieces about an inch square in size. You could also use say… a mini fish cookie cutter… if you wanted to please the young’uns, or old’uns like me who still eat like young’uns, but this is completely optional! When the crackers have been cut out they can carefully be transferred with the help of a spatula to a parchment paper-lined sheet pan. (You don’t want them to touch but they can be pretty close to one another since they won’t really rise or spread during the baking process.) Continue to roll out whatever dough you have remaining, and cutting it into crackers, until you have all of your crackers cut out and then it’s time to bake ’em up!

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Pop your sheet pan into a preheated 450 degree oven and bake the crackers for about 5-8 minutes on each side. You’re looking for them to be pretty dark in color -almost burnt in some spots. When they’re done, transfer them to a cooling rack and allow them to cool completely before serving.

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Vegan 'Cheese' Crackers

  • Servings: 60-70 crackers
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 stick of vegan “butter,” melted
  • 1/4 cup vegan “cream cheese,” softened in the microwave to the point where it’s slightly melted
  • Ener-G Egg Replacer for 2 eggs (follow instructions on box)
  • 1/4 cup nooch (nutritional yeast)
  • 3 tablespoons Daiya “cheddar” shreds
  • 3 tablespoons Daiya “mozzarella” shreds
  • 3 tablespoons Follow Your Heart “Parmesan” shreds
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill weed
  • 1/4 teaspoon dried parsley
  • 1/8 teaspoon paprika
  • 1/2 cup coconut flour
  • 2 tablespoons all-purpose flour + more for work surface and rolling pin

Directions

  1. Preheat your oven to 450 degrees. Prepare a sheet pan by lining it with parchment paper. Set pan aside for a moment. In a large bowl combine the melted “butter” with the softened, slightly melted, “cream cheese,” and Ener-G Egg Replacer for 2 eggs (made in accordance with the instructions on the box). Beat or whisk until smooth then add in the nooch, “cheddar” shreds, “mozzarella” shreds, “Parmesan” shreds, garlic powder, salt, pepper, onion powder, dried dill weed, dried parsley, and paprika, and stir to combine. Lastly, add in the coconut flour and 2 tablespoon of all-purpose flour and work the dough to ensure each of the flours are fully incorporated.
  2. Dust your clean counter top, or a pastry board, with a little all-purpose flour then turn out your dough onto the surface and roll it out into a very thin sheet. Ideally, you’re aiming for the thickness of a traditional cracker which is around 2/16-3/16 of an inch thick. (If you don’t get it thin enough then the edges of each cracker will be crispy but the middles will be kind of biscuit like so take your time with this part and do it right.) If the dough begins to stick to the work surface, or the rolling pin, add a little more flour as needed.
  3. Once the dough has been rolled out, use a knife, pizza cutter, or ravioli wheel, to trim the dough down into a rectangular or square shape. Use the same tool to then cut that shape down into bite size pieces about an inch square in size. When the crackers have been cut out, carefully transfer them with the help of a spatula to the sheet pan you prepped earlier leaving about 1/4 of an inch between each cracker. Continue to roll out whatever dough you have remaining, and cutting it into crackers, until you have all of your crackers cut out.
  4. Bake the crackers in your preheated 450 degree oven for about 5-8 minutes on each side. You’re looking for them to be pretty dark in color on each side -almost burnt in some spots but mostly dark golden brown. When done, transfer the crackers to a cooling rack and allow them to cool completely before serving. Crackers will keep in an airtight container at room temperature for up to 3 days.

Week 1: Vegan Roasted Garlic Mashed Potatoes, Vegan Thanksgiving Gravy, & Vegan “Turkey” – A Compassion is the Secret Ingredient Thanksgiving

Week 1 of my Thanksgiving series is here y’all and this week I’m talkin’ “turkey,” tackling the gravy of your (vegan) Thanksgiving dreams, and fancying up some mashed potatoes! Remember, if you make any or all of the recipes in this series for your Thanksgiving gathering, use #aCITSIthanksgiving if you post a pic on social media! Now, let’s get started with the “turkey!”

When it comes to the “turkey” on my Thanksgiving table, I trust other folks to make it for me! Yup, that’s right, I do not make my own vegan “turkey” substitute! Instead I go with Gardein’s Turk’y Cutlets! These things are flavorful, crunchy on the outside, have a really great “meaty” texture, and yes, they taste just like the real thing. I suggest you account for 1-2 cutlets per person at your Thanksgiving table. Most people will likely only eat 1, because their plates are going to be filled with lots of other yummy stuff too, but people with bigger appetites or those who eat less sides might want 2. The cutlets come 4 to a bag and I pay about $4 a bag at my local WF.

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So Gardein recommends that you bake the cutlets and I do too if you need to make more than 2 or 3 bags worth but, if you’re only making a couple bags, I suggest you fry them! Shallow frying them in a large skillet will give them even more crispy crunch and flavor, and it just takes about 3-5 minutes per side over medium heat to prepare them this way.

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When they come out of the pan I like to let them rest on a paper towel for a minute or two to let any excess oil drain off and then they’re ready to enjoy. But wait, you say, what about the gravy that come with the cutlets?? Well, you could use those 2 little packets but there really isn’t much in them. A better idea is to toss that pittance of gravy back into your freezer for use another time and make your own from scratch! Why, here’s a mighty fine looking scratch-made gravy right here…

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To make your own gravy from scratch, you must first make a roux. (Remember, all a roux is, is “butter” and flour cooked together!) Once the roux is starting to look a little foamy, you’ll then add in some low sodium vegetable stock, give everything a good whisking, and then bring the mixture to a boil. Once boiling, boil for 3 minutes to thicken, whisking occasionally. After 3 minutes you can turn off the heat and add in all of the flavorful goodness that makes this gravy so delicious.

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Now, here are all the details (in legit printable recipe form) for the gravy but be sure to continue scrolling after this because I’m going to delve into the mashed potatoes in a moment!

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Vegan Thanksgiving Gravy

  • Servings: makes about 2 1/2 cups
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 4 tablespoons vegan “butter”
  • 4 tablespoons all-purpose flour
  • 3 cups low sodium vegetable stock
  • 2 teaspoons low sodium tamari
  • 1 generous teaspoon dried thyme, crushed well in palm of hand
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder

Directions

  1. In a saucepan over medium heat, melt “butter.” When melted, add in the flour and whisk to combine. When the mixture becomes slightly foamy, add in the vegetable stock and increase heat to bring the mixture to a boil. Boil for 3 minutes to thicken, whisking occasionally.
  2. After 3 minutes, turn off the heat and add in the remaining ingredients. Whisk or stir until everything is well combined. If serving right away, carefully transfer to serving container or gravy boat. If not serving right away, leave in pan for up to 1 hour, covered, and before serving reheat for 1 minute over medium-high heat, while whisking, to bring back to temperature and to remove any skin that may have formed at the top while the gravy was sitting. Leftover gravy can be kept in an airtight container in fridge for up to 4 days.


So we have the “turkey,” and we have the gravy, now we need some mashed potatoes! These mashed potatoes are so good that you can enjoy them without gravy if you wish. What makes them that good? A magical little thing called roasted garlic! It sounds super hard to make but it’s actually quite easy.

To make roasted garlic you’ll need a big ol’ whole head of garlic and some olive oil. Cut about a quarter to a half of an inch off the top of the garlic head, discard that little hat piece, then peel off some of the looser outer layers from the remaining chunk. Place the garlic head on a sheet of aluminum foil and then drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it in a preheated 400 degree oven for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool, unwrap the foil and retrieve the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.

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To get the potatoes for our mashed potatoes going, we need to do some prep! Wash 2 1/2 pounds of red potatoes then, using a knife or potato peeler, remove the ugly bits, if any. We want as much of the skins on as can remain on so try to remove only what is absolutely necessary. Next, cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender.

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When the potatoes are done, drain them then dump them into the bowl of your stand mixer. (If you don’t have a stand mixer you can use a large bowl and your hand mixer or a potato masher instead.) Add in the roasted garlic cloves you made earlier, some vegan “butter,” “sour cream,” salt, and pepper, then mix until smooth.

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To serve, I like to garnish the top of the potatoes with some fresh chives.

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Vegan Roasted Garlic Mashed Potatoes

  • Servings: 6-8
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 large head of garlic, whole
  • 1-2 tablespoons olive oil
  • 2 1/2 pounds red potatoes, washed but not peeled (it’s okay to remove any ugly bits with small knife or potato peeler)
  • 1/2 a stick of vegan “butter”
  • 1/4-1/3 cup vegan “sour cream”
  • Salt and pepper to taste
  • Fresh chives, finely chopped (optional)

Directions

  1. Preheat oven to 400 degrees. Cut off a quarter to a half of an inch at the top of the garlic head, exposing most of the cloves inside, discarding the cut off piece. Peel off some of the looser outer layers then place the garlic head on a sheet of aluminum foil and drizzle it with about a tablespoon or two of olive oil. Bring the edges of the foil up and squish them all together to create a completely closed foil packet around the head of garlic. Pop this onto a small sheet pan and then bake it for 45 minutes. When the timer is up, remove your roasted garlic from the oven and let it rest for about 15-25 minutes so that it’s cool enough for you to handle. When it’s cool enough to handle, unwrap the foil and retrieve all of the garlic cloves from the head using the point of a small sharp knife. Set the cloves aside for a moment while we get the potatoes started.
  2. Cut each potato down into about 1 1/2″ square pieces and toss those pieces into a large pot filled about halfway with some water. Pop the pot onto your stove and boil the potatoes for about 20 minutes or until they are fork tender. Drain the potatoes when done.
  3. In a stand mixer (or a large bowl with your hand mixer or potato masher), combine the potatoes with the roasted garlic cloves, “butter,” “sour cream,” and salt and pepper to taste. Mix just until smooth then serve topped with fresh chives (optional). Leftover potatoes will keep in an airtight container in fridge for up to a week.


Well, y’all, that wraps up week 1 in my Thanksgiving series! Come back next week when I take on sweet potatoes!

 

 

Vegan Creamy “Cheddar” Zucchini Cakes

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The other day I was having a serious craving for something fried and “cheesy.” I guess it really should have been expected after I hopped on Pinterest in search of my next hair color but instead ended up getting lost in recipe pins for nearly an hour -most of which were so not diet friendly or healthy in the slightest. #ButDamnDidTheySureLookDelicious

I knew that I had nothing pre-made on hand that would satisfy my craving so I’d have to make something. I had the “cheesy” part covered, thanks to my always stuffed-to-the-brim “cheese” drawer in the fridge, but I needed something more, something that I could snuggle up with the “cheese.” Shredded zucchini, I thought, would be just the ticket. I ended up forming my zucchini mixture into little cakes and, when they were done, I was quite pleased with the results and my craving had been thoroughly satisfied.

The outside of the cakes are ever so slightly crisp, just enough so to hold everything together and give you a little change in texture as you take a bite, but the inside’s where it’s at. Inside you’ll find zesty, creamy, ooey gooey goodness that just might remind you of mac-n-“cheese” or “cheesy” mashed potatoes -either way, it’s yummy for sure. I enjoyed mine as a snack with a little vegan “sour cream” on top but I could totally see making these for breakfast in place of hash browns or serving them up alongside some vegan “chicken” for lunch or dinner. No matter what time of day you choose to enjoy them, the procedure’s the same and it’s a pretty quick and easy one at that!

First things first, 3 medium size zucchini get washed and finely shredded. Once shredded, you then need to squeeze as much water out of the shreds as you can. With as much water out as you can get out, the shreds will then get tossed into a large mixing bowl along with Daiya “Cheddar” shreds (that have been cut into even smaller pieces), some nooch (nutritional yeast), Ener-G egg replacer (just the powder this time -don’t add water to it), and some seasonings. Everything gets mixed together really well and then it’s time to form the cakes!

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To form the cakes, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a little puck-like shape. (I opted to wear some food safe gloves while I made the cakes just to keep the process a little cleaner but this, of course, is optional!) Once the cakes are formed they then get dipped in a mixture of whole wheat flour, salt, and pepper, and then they’re ready to be fried.

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In a large skillet, just enough oil to shallow fry gets brought up to about medium heat. When you think the oil is hot enough you can test it by dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color. (The cakes will still be pretty soft and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving.

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Vegan Creamy 'Cheddar' Zucchini Cakes

  • Servings: 4-6 cakes
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 3 medium zucchini, washed, finely shredded, and squeezed/pressed to remove as much excess liquid as possible
  • Generous 1/4 cup of Daiya “Cheddar” Style Shreds, finely chopped
  • 2 tablespoons nutritional yeast
  • 1 teaspoon Ener-G (just the powder -do not add water as per the instructions on the box)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • About 1/4 cup whole wheat flour + 1/4 teaspoon salt + 1/8 teaspoon black pepper
  • Oil for pan

Directions

  1. In a large mixing bowl, combine the shredded zucchini with the finely chopped “cheese,” nutritional yeast, Ener-G powder, salt, pepper, onion powder, and garlic powder. Mix everything together really well then set this mixture aside. In a small bowl or shallow dish, combine the whole wheat flour with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk flour mixture with a fork then set aside.
  2. In a large skillet, pour in just enough oil to shallow fry and allow that to come up to about medium heat while you’re forming the cakes. To form each cake, take about 2 tablespoons of the zucchini mixture in the palm of your hand and pat it out into a puck-like shape about 3/4 of an inch thick. (Wear food safe gloves, if you wish, to keep this process a little cleaner.) Take the formed cake and gently swirl it around in the flour mixture until evenly coated on all sides. Repeat until you have all of the cakes made.
  3. To ensure that it’s at the right temperature, test the oil by carefully dropping in a piece of leftover zucchini mixture from your mixing bowl -if it sizzles up, you’re good to go. Using a spatula, gently place the cakes into the oil and fry on each side until dark golden brown in color, about 3-5 minutes per side. (The cakes will still be pretty soft when done and that’s fine -we’re not going for super crunchy fried exterior with these but rather just a very light little crisp shell to hold everything together.) Once the cakes have all been fried up, let them rest for a minute on a paper towel before serving. Cakes are best enjoyed fresh but can be kept in an airtight container in fridge for up to 3 days.

Vegan Green Chile “Chicken” Soup

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Earlier this year, while at the hair salon, I smelled something that made my nose very happy -green chile chicken. My hair stylist (and friend) had asked if she could eat her lunch while my hair color was processing. Upon me giving her the okay, she popped open her food storage container and that’s when my nose started twitching with delight. I immediately asked her what that delicious smell was. As she rattled off the ingredients, including some non-vegan ingredients as she herself is not vegan, my brain started to work out how I could make it vegan. I then started to think of the different ways in which I could take this dish and that’s when I landed upon the idea of a green chile “chicken” soup!

This hearty soup comes together really fast, as in 30 minutes fast, and it all gets started with half of a little ol’ onion, some oil, salt, pepper, cumin, and sugar. All of this gets tossed into a cast iron dutch oven (or other large coverable pot) where it will cook down for about 10 minutes over low-medium heat.

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After 10 minutes, everything will be darkened and aromatic. Don’t worry if some of this goodness is crusted onto the bottom of the pan -the liquid we’ll add in a moment will lift all of that off with ease!

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To the onion mixture we’ll add in 2 cans of cannellini beans, some no-chicken broth (you could use vegetable broth instead if you can’t find no-chicken broth), frozen sweet white corn kernels, green chile enchilada sauce, a little water, and some diced green chile. Stir to combine then cover the pot and cook over medium heat for 15 minutes. While this cooks, you can get the “chicken” done.

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For this recipe, the “chicken” I preferred to use was Gardein’s Teriyaki Chick’N Strips minus the teriyaki. (The teriyaki sauce comes in a a little bag so you can easily opt to not use it as I have done with this recipe. They do sell just the strips without the teriyaki sauce but I can’t ever seem to find them, hence why I turned to the Teriyaki ones, but if your grocery store has them you can use those ones!)

Put the strips in a skillet with a little oil and then brown them up -this should take about 13-15 minutes over low-medium heat. Once browned, cut the pieces up into more bite size bits.

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When the 15 minute timer is up for the soup, turn off the heat and add in the “chicken” you just made as well as some chopped fresh cilantro. Stir to combine then enjoy!

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Vegan Green Chile 'Chicken' Soup

  • Servings: 4-5
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1/2 a white onion, finely diced
  • 2 tablespoons oil + more for the pan the “chicken” gets cooked in
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sugar
  • 2 (15-ounce) cans of low-sodium or no sodium added cannellini beans, drained and rinsed
  • 1 3/4 cup low-sodium vegetarian (vegan) no-chicken broth (or vegetable broth)
  • 1 generous cup frozen sweet white corn kernels
  • 1 cup green chile enchilada sauce (reduce to 3/4 cup for less heat)
  • 1/2 cup water (increase to 3/4 cup if you’re reducing the green chile enchilada sauce or if you desire a more liquidy soup)
  • 2-3 tablespoons canned diced green chile
  • 1 (10-ounce) bag Gardein Chick’N Strips or Gardein Teriyaki Chick’N Strips (discard teriyaki sauce packet or save for use in another recipe)
  • Small handful of fresh cilantro, chopped + more for topping each bowl (optional)

Directions

  1. Finely dice onion, if you haven’t done so already, then set aside. Place a cast iron dutch oven (or other large coverable pot) over low-medium heat. Add in oil, the onion you prepped a moment ago, salt, pepper, cumin, and sugar, and cook for 10 minutes, stirring occasionally, until darkened and aromatic. (Don’t worry if some of this goodness is crusted onto the bottom of the pan -the liquid we’ll add in a moment will lift all of that off with ease!)
  2. Add in the drained and rinsed beans, no-chicken broth, corn kernels, green chile enchilada sauce, water, and diced green chile. Stir to combine then cover and cook over medium heat for 15 minutes, stirring occasionally. While this is cooking, prepare the “chicken” strips.
  3. In a skillet over low-medium heat, combine a little oil with the “chicken” strips. Cook strips for 13-15 minutes until dark golden brown, flipping or stirring the strips occasionally to ensure that they are browning evenly. When strips are done, cut each into more bite size pieces. Set pieces aside until soup is done.
  4. When soup has cooked for 15 minutes, turn heat off and add in the “chicken” strips and a small handful of chopped fresh cilantro. Give everything one final stir then enjoy! Soup will keep in an airtight container in fridge for up to 4 days.

Vegan Quick & Easy Creamy Tomato Soup

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There are a lot of people in this world who only think of soup as being for the fall and winter, and I totally get that. There is nothing better than being all cozied up on the couch with a chill in the air and a big ol’ bowl of comforting soup in your hands. However, I’m not one of these people who saves soup making just for the colder months. I love soup even in the depths of summer and there’s one soup in particular that I’ve been craving as of late and that’s tomato soup.

When it comes to tomato soup there are a few different ways to make it but my favorite way is creamy. Creamy tomato soup is the best for 3 reasons: 1) it’s generally a little less acidic, 2) it has more flavor and a better texture, and 3) it’s prettier -because who the fuck doesn’t want their food to be pretty? #AmIRight

Now, my creamy tomato soup has an additional reason why you should love it and that is that it’s super quick and easy to make. It all gets started with you dumping a big can of San Marzano tomatoes, along with a few other things, into a medium or large pot over medium-high heat. Why San Marzano’s in particular? San Marzano tomatoes are less seedy and less acidic than other tomato varieties. Plus they sound fancy… should that be something you’re concerned with, I mean.

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You’re going to bring the tomato mixture to a boil then, once boiling, continue to boil for 5 minutes, stirring occasionally.

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After 5 minutes, you’ll add in the rest of the ingredients including the 3 things that make this tomato soup creamy -“mozzarella” shreds, “sour cream,” and almond milk. Give the whole thing a good stir, pop the cover on, and then reduce the heat to simmer for 20 minutes, stirring occasionally just as you did before.

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The final step before serving requires an immersion blender (also called a hand blender or stick blender). Carefully, because we’re dealing with hot liquids here, pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until everything is smooth.

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Once all smoothed out, serve alone or with crusty bread, a grilled cheese (made vegan, of course), or topped with a little more “mozzarella,” fresh basil, or some croutons.

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Vegan Quick & Easy Creamy Tomato Soup

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (28-ounce) can of San Marzano peeled, whole tomatoes with basil
  • 2 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon onion powder
  • 1 cup Daiya “Mozzarella” shreds
  • 1/2 cup vegan “sour cream”
  • 1/2 cup almond milk
  • 1 tablespoon vegan “butter”
  • 2 cloves of garlic, peeled and roughly chopped

Directions

  1. In a medium or large pot over medium-high heat, combine tomatoes with tomato paste, olive oil, salt, sugar, black pepper, thyme, and onion powder. Bring to boil then, when boiling, continue to boil for 5 minutes, stirring occasionally.
  2. Add in the remaining ingredients, give the whole thing a good stir, then place a cover on the pot and reduce the heat to simmer for 20 minutes, again, stirring occasionally.
  3. After 20 minutes and with the heat turned off, use an immersion blender to smooth out the soup. Carefully pulse the immersion blender throughout the soup, especially over tomato or garlic clumps, until smooth then serve. Soup is best served freshly made but will keep in an airtight container in the fridge for up to 3 days.

 

Vegan Benevolent Bean Spread

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It’s been said that I’m a bit of a bean fiend but how could anyone not love those wholesome little nuggets of deliciousness?! In fact, I was told to eat even more beans by my nutritionist so hate all you want but I’m gonna be cramming beans in my diet wherever I can! #BeanMeUpScotty

One of my favorite beans to cook with is the white bean but the other day I realized that I’ve only shared one recipe with y’all that features white beans. (I seriously did a recount because I couldn’t believe I had only shared the one.) I knew that I needed to up my white bean game and share not just a recipe with white beans in it but rather a white bean-based recipe so today I’m doing just that.

Now, maybe you’re like, “What the hell is a bean spread?” So before I go any further allow me to explain this for those of you who are a little confused. A bean spread is a super thick and delicious mixture that can be enjoyed by itself, as a side, or smeared on veggies, on a bagel, on a pita, on tiny toasts for a party, on your finger, on the finger of your lover, on a shoe, on a stick… you get the idea. And the “benevolent” part? That’s just a cutesy word taken from one of the ingredients (more on that in a moment) that I chose to add to the title because I can.

So now we know what a bean spread is, let’s talk about what it tastes like. My bean spread is so full flavored it’ll knock your socks off! It’s garlicky, it’s oniony -wait, oniony is not a word but garlicky is? Lame! Anyways… full flavored. There’s a creaminess that you get from the beans and a little vegan “cream cheese,” then you have a meaty, salty element thanks to Sweet Earth Benevolent Bacon, and the whole thing’s rounded out with some baby spinach. It’s really good and it all gets started with a little prep.

First things first, drain and rinse a can of great northern white beans then plop them into a mini food processor. Add in the vegan “cream cheese,” some salt and pepper, a little extra virgin olive oil, then pulse the mixture until smooth. Set your white bean creaminess aside for a moment and move on the the rest of the prep.

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Wash up some baby spinach (or buy the prewashed stuff) then remove excess stems and  tear remaining leafy bit into smaller pieces until you have 2 cups worth of torn baby spinach leaves. Also, finely dice about 1/8th of a white onion, finely mince a few garlic cloves, and slice up about 5 slices of the “bacon” to get them down to more bite-size pieces.

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Now it’s time to get cookin’! In a medium size skillet over low-med. heat, cook the “bacon” and the onions in about a tablespoon of olive oil for 5 minutes stirring occasionally to ensure that the “bacon” is cooking up evenly.

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After 5 minutes, add in the torn spinach leaves and the garlic. Stirring occasionally, just as you did before, cook for an additional 5 minutes.

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The last thing that we need to add is the white bean mixture we made earlier. Pour that into your pan then fold everything together and cook for a final 3 minutes. Be sure to stir nearly constantly at this point so that the beans don’t burn to the bottom of the pan.

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Serve your finished bean spread hot or cold -it’s great either way!

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Vegan Benevolent Bean Spread

  • Servings: makes about 1 1/2 cups
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 (15-ounce) can of low-sodium great northern white beans, drained and rinsed + 1 generous tablespoon vegan “cream cheese” + 1 tablespoon extra virgin olive oil + pinch of salt and pinch of black pepper
  • 2 cups of baby spinach leaves, torn into bite-size pieces (measured after being torn, not before)
  • 5 pieces of Sweet Earth Benevolent Bacon, uncooked and chopped into bite-size pieces
  • 1/6-1/8 of a white onion (about 2 tablespoons), finely diced
  • 3-4 cloves of garlic, finely minced
  • 1 tablespoon extra virgin olive oil
  • Something to smear bean spread onto like a bagel, pita, veggies, mini toasts, etc. (optional)

Directions

  1. In a mini food processor, combine drained and rinsed beans with “cream cheese,” extra virgin olive oil, salt, and black pepper. Pulse until smooth then set aside. Tear up baby spinach leaves and prep “bacon,” onion, and garlic, if you haven’t done so already.
  2. In a medium size skillet over low-med. heat, cook “bacon” and onions in 1 tablespoon of olive oil for 5 minutes, stirring occasionally. After 5 minutes, add torn spinach leaves and garlic then cook for an additional 5 minutes, stirring occasionally.
  3. Add in bean mixture then fold everything together and cook for a final 3 minutes. Be sure to stir almost constantly at this point so that the bean mixture doesn’t burn to the bottom of the pan. When spread is done, serve it hot or cold. Spread will keep in an airtight container in the fridge for 3-4 days.