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!
Veganized Simple Bisquick Pancakes
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.
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!
Food is Love. The Hippie Gypsy.
When I was a little kid my mom would always make a dish we endearingly called “Mush”. It was ground hamburger with green beans and milky tomato soup poured over mashed potatoes. It was one of my favorite meals. It doesn’t sound great but honestly it is borderline amazing. The soup gets thick and creamy and gives the mixture a gravy/meaty tomato sauce/chili like texture. But once it is poured over mashed potatoes… heaven. I can’t explain it but to say it is simple and wonderful and now that Beyond Meat makes meaty crumbles that actually taste like ground meat. I can make it again!
My Mom’s Recipe for Mush (Veganized)
- 1-2 bags of Beyond Meat Beefy Crumbles
- 2 tbsp olive oil
- Seasoned salt
- 1 can of green beans (drained)
- 1 can Campbell’s Tomato Soup
- 1 canful of Soy Milk (poured into the soup can)
- Mashed Potatoes ( I used the dehydrated kind for this recipe with earth balance and soy milk)
- In a large skillet heat oil and crumbles until warm and cooked through about 10 minutes (see bag label).
- Once cooked add soup and then one soup can worth of soy milk.
- Use a few sprinkles of seasoned salt to season to taste.
- Add green beans last.
- Cook until the soup has cooked down to a thicker consistency like chili.
- Serve hot over mashed potatoes with a dab of earth balance butter.
Tip(s): If you add too much soup or milk and don’t have enough meat to thicken the sauce, add bulger wheat to absorb some of the liquid. It adds a meaty chew and will not talk away from flavor. it only needs about 15 minutes to soften also!
Food is Love.
The Hippie Gypsy.
When I was a kid my family would go to Applebee’s on a regular basis and then to the movie theatre next door. We loved these trips. My brother would always order the Chicken, Broccoli, Ziti dish with a side of garlic bread. I began to order this dish as well. It was always a hit. It was only my second favorite to the chicken fingers because of their honey mustard sauce which even today I am sure has some sort of addictive drug in it and is made out of magic, but I digress.
*Please note: They have nothing vegan at Applebee’s anymore even their salads and side item veggies have meat or dairy in them 😦
My brother and his wife gave birth to a son this past month. So in honor of his new son (Nolan) and what will surely be his new son’s eating habits, I will post my recipe for a veganized Chicken, Broccoli, and Ziti. I must also make note that my step children and husband beg for this meal and state it is their favorite dinner and they are all omnivores.
Nolan’s Chicken, Broccoli, and Ziti
1/4 block of Daiya Havarti
1-2cups of Silk Soy Creamer
1/4 cup of Olive Oil
1 dash of thyme
1 dash of nutmeg
1 tbsp granulated garlic
Fresh Ground Pepper
1 boxed container of Beyond Meat (R) Lightly Salted Chicken Strips
2 heads of broccoli
2lbs of boxed ziti
- Boil a large pot of salted water.
- Add 2lbs of boxed ziti. Cook until al dente drain.
- Wait to place in serving bowl until other items are done.
- Dice Chicken Strips into cubes place in frying pan on medium with olive oil salt and pepper and sautee until hot. Place to the side.
- Preheat oven to 450degrees.
- Take the stems of the broccoli heads. Then cut into small 1-2 inch florets and slice each floret down the center so it has one flat side.
- On a cookie sheet toss broccoli with an ample amount of olive oil until well covered and the cookie sheet is as well. Toss with a good amount to salt and a few grinds of pepper.
- Place broccoli in oven for 25-28minutes. Or until crispy and roasted with carmelized edges. Small pieces may appear burnt.
- In a sauce pan place oil, salt, and pepper until warm then add cream and cheese. If it appears to thin as it cooks down feel free to add a cornstarch/arrowroot slurry or some Galaxy brand parmesan cheese or even nutritional yeast (“nooch”).
- When sauce is complete add chicken to it until well combined and then toss with pasta.
- Last add roasted broccoli and toss lightly into mixture.
- Serve hot. Crusty bread is always a great side choice as well!
The Hippie Gypsy