Tag Archives: pancakes

So I had a baby. Now I have no time. So I use MANY vegan life hacks (5 recipes included)!

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES!, Shopping Vegan and tagged with , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , ,

I had a baby a few weeks back. I was very ill before that causing a HUGE lull in my blogging and quite honestly my eating as well. I developed preeclampsia and could barely eat anything or walk, before that I got C-Diff… again no eating mostly doing the opposite of eating. I was the worst pregnant lady ever. If I was glowing it was strictly from swelling and fever. Thank goodness that is over. And let us welcome my vegan baby Solana Bray!

 

Solana

 

That all aside… I am getting back into my kitchen. Cooking when I can. Thinking of new recipes and enjoying my short moments of quiet when they come. The baby is out of the NICU (newborn intensive care unit, she was only 3lbs at birth but look at those cheeks now!) and at home so these moments are rare nowadays and my two stepchildren came to live with us in August. I think it is easy to tell that things have been hectic. So today I wanted to share some of my yummy vegan life hacks that I have been using to get through meal and snack times after work and on the weekends.

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VEGAN HACK RECIPES:

 

Peanut Butter Cookies: Use Betty Crocker Peanut Butter Cookie Mix and then sub out eggs with Egg Replacer. They come out perfect. I also use a silpat instead of cooking them directly on a cookie sheet because they are a little more crumbly. Let them sit for a few minutes before serving or else they fall apart.

 

Cinnamon Rolls: Use Pillsbury Crescent Rolls and don’t separate them at the triangle perforations or buy the dough itself if you can find it. They spread with Earth Balance Buttery Spread and sprinkle with cinnamon, brown sugar, and Penzey’s Vanilla Sugar. Roll up and then cut into 8-10 mini rolls. Bake for about 8-10 minutes until browned. Again, I use a silpat because they get sticky :).

 

Cheese Quesadilla: Grab some tostadas from the Mexican section of your grocery. I prefer Maizada. Top with crumbled Daiya Jalapeno Havarti. Microwave for about 30-45 seconds and top with another tostada and microwave 10 more seconds. Enjoy!

 

Taco Salad: I eat this for lunch almost everyday lately. Chop up 1 head of iceberg lettuce. Add shredded carrots. Toss with Catalina dressing. Then mix in cooked Beyond Meat Feisty Crumbles (I make 2 packages) and crushed Fritos. It will be your favorite lunch, I promise. My step kids adore it as a quick dinner as well!

 

Chocolate Chip Pancakes: 4 cups Bisquick, 3 1/2 cups Silk soy creamer, 1/2 tablespooon of Penzey’s almond extract, 1 cup of Enjoy Life Mini Chocolate Chips. Mix and cook on a skillet sprayed with Pam Canola Oil Spray. These are amazing. As a quick trick sprinkle some Penzey’s Vanilla Sugar on the raw side before you flip it and they are amazing! What a treat! Makes enough for 4-6 hungry people.

 

And there is always this very easily veganized “cronut” recipe to indulge in if these weren’t enough to make your holiday happier!

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Happy Holidays! Much Love! Food is Love!

 

Enjoy!

The Hippie Gypsy.

Veganized Bisquick Pancakes

Posted by LD in Beginner Recipes, Meatless Monday Family Dinners, QUICKIES! and tagged with , , , , , , , , , , , , , , , , , , , , , ,

I grew up in the 80’s and I grew up on Bisquick pancakes. When my Dad would go away on business trips my mom would make huge batches of these for dinner with butter and lots of pancake syrup and cold milk. The Aunt Jemima stuff just wasn’t as good and I remember dreading church pancake breakfasts because it was always AJ instead of Bisquick thus making the pancakes grainy and flat for whatever reason and not fluffy. Well I was pleased as pie when I went vegan and found out Bisquick was also vegan! The only problem… ummm… whole milk and eggs are the additional ingredients. For the past few years I have used flax eggs, mashed bananas, and soy milk to sub but this weekend I tested something else out and it came out exactly how I wanted. So please take a look below and get ready for a delicious weekend breakfast because these pancakes are fast and unforgettable!

 

2014-05-26 19.35.26

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Veganized Simple Bisquick Pancakes

2cups Bisquick

1 cup Silk Soy Creamer

1-2 tbsp Vanilla Extract (I use Penzey’s Mexican Vanilla)

2 Energ-G Egg Replacer Eggs

 

Making the Batter!

Make two Ener-G egg replacer eggs in a mug. Mix all other ingredients together and add egg substitute mixture last. Mixing all in well.

 

Cooking!

Heat a skillet to medium or medium high heat spraying with cooking spray or buttering with Earth Balance.

Cook until golden on each side.

Serve with Earth Balance and Maple Syrup. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Pregnancy Nausea and Cooking

Posted by LD in Confessions and Rants of the Vegan Persuasion and tagged with , , , , , , , , , , ,

One of the things I have disliked most about being pregnant is the nausea and smell issues. I am completely avoiding the kitchen and the refrigerator and sometimes meals all together. This is probably not the best thing for Baby but it is just what happens. As I am ending the first trimester and beginning my second the nausea and smell issues are waning but the want to head back in the kitchen isn’t quite back. I use to find peace and happiness in my kitchen. At one point I am pretty sure I could have cuddled up next to my stand mixer I loved it so much. But these days the microwave and maybe some boiled water are all I can handle doing. Last night I wanted pancakes so I quickly poured the ingredients in a bowl and mixed them but made my husband cook. I was too exhausted to even think about cooking them and I knew we would end up with pancake bricks not fluffy yummy circles of goodness. So as thing progress I will add more recipes but without me doing too much in the kitchen I apologize for the lull. Please check out the old recipes and start to experiment with some of the great new products out there. Beyond Meat is doing some amazing things and I hear there is a cookbook and there are always recipes worth trying out at Chef Chloe’s website. I will post my vegan spaghetti with meat sauce in the next day or two though. I will slowly be getting back to cooking. It just feels like such a long road there! I will probably post my Bisquick pancakes recipes also since it is a few simple swaps outs. Keep reading! Things will rev up soon. And for all you pregnant Mama’s out there… I started reading Alicia’s new book “The Kind Mama”. I will have a review on that coming up too! Until then remember… food is love.

 

The Hippie Gypsy.

Meatless Mondays Guest Contributer @VeganRebecca : Common Recipes for Vegans

Posted by LD in Guest Contributer Articles and tagged with , , , , , , , , , , ,

Common Recipes For Vegans

There are many types of vegan recipes on the market. They tend to fall into one of three types – substitutes, subtractions and originals. Each has their place at the dinner table.

 

The Substitute

Most vegan recipes tend to substitute vegan alternatives for the offending foodstuffs. A great example are vegan pancakes – a simple substitute that removes butter and milk from the equation makes the meal far more friendly to those who are conscious about their food choices.

Ingredients:  1 1/4 cups all purpose flour, 2 tbsp white sugar, 2 tsp baking powder, 1/2 tsp salt, 1 1/4 cup water, 1 tsp oil

Mix wet ingredients and dry ingredients separately. Make a well in dry ingredients, add in wet – stir until blended. Heat a griddle to medium high, cook pancakes until golden brown and then flip.

 

The Subtraction

Many vegan meals simply feature the subtraction of offending elements. A great example would be a basic noodle soup instead of a chicken noodle soup. The entire recipe takes only moments to make, but still fits with a vegan lifestyle.

Ingredients: 2 tbsp olive oil, 1 cup celery, 3/4 cup carrot, 1 clove garlic (minced), 1/2 cup chopped onion, 1/4 tsp kosher salt, 1/3 cup orzo, 4 cups vegetable broth

Heat olive oil in sauce pan. Add in vegetables, garlic and onion, cook until tender. Add the pasta, and cook pasta until toasted. Add broth, boil over high heat until pasta is tender.

 

The Original

Perhaps most rare are those recipes that are originally created for vegans. Rather than existing only as a modification of a traditional meal, these meals are created with vegans in mind. A great example is the Avocado Salad – a simple dish that is still quite delicious.

Ingredients: 2 tsp oregano, 1/2 tsp seal salt, 5 tsp olive oil, 1 tbsp lemon juice, 2 cups cooked lentils, 2 ripe avocados (quartered), 1/4 cup toasted hazelnuts (chopped), 1/4 cup minced chives

Combine oregano, salt, lemon juice, and olive oil. Toss lentils with mixture, add avocado, hazelnuts and chives.

 

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For More Information about Rebecca Linen visit her below:

Blog: http://VeganRestaurantFinder.com/category/blog/.

Facebook: https://facebook.com/VeganRestaurantFinder

Twitter:  @VeganRebecca

 

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XOXOX,

The Hippie Gypsy