Bananas and Cream Pancakes

So along with being a vegan this year (and preferably life long), I also want to work my way through my cookbooks. I've had some that I've barely cracked because when I early into this new eating style I was intimidated. Now that I have the basic equipment and understand the lingo I've been more adventurous. One particular book on my shelf: Eat, Drink, & Be Vegan by Dreena Burton is loaded with excellent, tasty, and easy ideas. So this morning I decided to make and slightly modify the 1st recipe in the book. To date these are my favorite pancakes and a new regular addition to my busy morning schedule.

Ingredients

• 1 1/2 cup spelt flour (or any all purpose flour of your choice)
• 1 Tbsp. + 1/4 tsp. baking powder
• 1/2 tsp nutmeg
• 1/8 tsp. salt
• 1 can light coconut milk
• 1 ripe banana
• 1 Tbsp. raw sugar
• 1 tsp. vanilla extract

Instructions

1. In a large bowl sift together flour, baking powder, nutmeg, and salt.
2. In a blender or food process (I used my Nutribullet because it's super easy to clean) blend until creamy and uniform the coconut milk, banana, sugar, and vanilla
3. Pour the blended mixture into the dry ingredients and mix until well combined
4. Lightly grease a griddle and let get hot. 
5. Pour out 1/4 cup amounts of batter onto griddle
6. Cook until bubbles start to form and then flip, cook a few minutes more
7. Serve with your favorite toppings.  

Gluten Free Flour Blends

I have been experimenting with different gluten free flour blends because of various reasons. Mostly because I like the challenge and the different flavors that come from using non-wheat flours.

Here are 2 of the current blends I have made up in my pantry. Each mix yields about 4 cups.

Double Rice Flour Blend

• 1 cup brown rice flour
• 1 cup white rice flour
• 1 cup tapioca starch
• 1 cup potato starch
• 2 tsp. xantham gum

Corn-Rice-Sorghum Flour Blend

• 1 cup brown rice flour
• 1/2 cup corn flour
• 1/2 cup sorghum flour
• 1 cup tapioca starch
• 1 cup potato starch
• 2 tsp. xantham gum

Feel free to sub together any different flours you might like. The key thing is to have an equal ratio of flour to starch and to always use a gum in the amounts of 1 tsp. per 2 cup mix.

Overnight Marmalade French Toast

This is one of my oldie yet goodie favorite go-to breakfasts. It works especially well when I have leftover ciabatta or french bread that is stale and sitting in my fridge. I don't particularly like to throw away groceries because it's like throwing money down the drain. So when there is a way to use up the scraps in a new delicious way it's always a win. This is another great recipe from Lindsay Nixon if you haven't already bought her books or checked out the website, all I can say is what are you waiting for!

Ingredients

• 2 square multi-grain Ciabatta buns ( I get mine from Sam's club, they're freshly baked and vegan friendly) 
• 3/4 cup unsweetened almond milk (but any non-dairy milk will work)
• 2 Tbsp. chickpea flour (this little wonder is what provides the "egg-like" texture and taste)
• 1 tsp. ground cinnamon
• 1/4 tsp. sea salt
• 1/4 cup orange marmalade (pay close attention to the label and get one that does not contain high fructose corn syrup.... in other words, avoid the really cheap ones)
• Any topping of your choice, this morning I used pomengranate seeds, bananas, golden raisins, powdered sugar, slivered blanched almonds, and little maple syrup

Instructions

1. Slice the buns diagonally into 1/2 strips.
2. Lay the slices into a lightly greased 13x9 casserole dish
3. In a medium bowl whisk together the milk, flour, cinnamon, salt and marmalade until fairly uniform
4. Pour the mixture over the top of the bread aiming to have a consisent coating on all pieces
5. Cover dish with saran wrap and place in fridge overnight
6. In the morning, remove saran wrap and place in a 350 degree preheated oven for about 20 minutes
7. Plate according to desired serving size and top with your own liking
8. Enjoy!

Banana Cupcakes with Peanut Butter Frosting

I am a huge fan of the show Cupcake Wars. Seriously, it is a bit of an obsession. We don't have cable at my house, but whenever I visit my folks or my in-laws I make sure to watch the episodes or I catch up online. I love how creative these bakers can be and it inspires me to get more creative. A couple years ago the 1st ever Vegan chef appeared on the show, Chloe Coscarelli. While up against 4 other professional pastry chefs she won by a landslide because he flavors were incredible. Can you guess why? Because she uses all natural plant-based products and even the pickiest palate can distinguish real food from the processed stuff.

After deciding to get back in the swing of my Vegan lifestyle the other day I started looking for cookbooks that made going Vegan easy. When I saw that Ms. Coscarelli had her own cookbook out I was elated and bought it right away.

http://www.amazon.com/Chloes-Kitchen-Delicious-Recipes-Making/dp/1451636741/ref=sr_1_1?s=books&ie=UTF8&qid=1390105530&sr=1-1&keywords=chloe%27s+kitchen

Now while I'm still a number 1 fan of Lindsay Nixon and her low-fat Vegan recipes for my optimum health, Chloe's use of unprocessed plant oils adds a little something to her food, especially her desserts. I will be adding many recipes to this blog as I make them. Everything I've made so far I've quite enjoyed. Plus, her awesome instructions taught me how to finally press Tofu and I love it now.

When I found out that my dear friend Trish from church had a birthday coming up, I knew I had to make one of Chloe's award-winning cupcakes. I wanted to bring the best dessert possible with the healthiest ingredients I could. I made the Banana cupcakes from the book with a little modification. I used virgin coconut oil in place of the vegan shortening. Also, rather than using the lemon icing from the book I chose to make some peanut butter frosting. You will find both my recipes below. These were amazing. Trish loved them as did many others that of course are very skeptical of vegan food.

Ingredients

Banana Cupcakes
2 cups all purpose flour (I used unbleached enriched white flour, but any should work)
1 cup organic and/or raw sugar
1tsp. baking powder
1-2 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground cloves
1/2 tsp. ground ginger
1 cup mashed ripe bananas
1 cup canned lite coconut milk
1/2 cup melted coconut oil
2 tsp. apple cider vinegar
1 Tb. pure Vanilla extract

Peanut Butter Frosting
2 cups organic powdered sugar, sifted before putting into mixture
1/2 cup virgin coconut oil
1 cup smooth all natural peanut butter
5 Tbs. vanilla almond milk (this you can adjust based on your consistency preference)

Instructions
1. Preheat oven to 350 degrees. Line 2 cupcake pans with 18 paper liners
2. In a large bowl mix together all dry ingredients
3. In a separate smaller bowl combine banana and wet ingredients
4. Pour the wet mixture into the dry mixture and mix until just incorporated, don't overmix or it will lose it's fluffiness
5. Fill the cupcake liners 3/4 of the way full
6. Bake for 18 to 20 minutes until a toothpick comes out clean in the center of the cupcake
7. Cool on a cooling rack completely before adding the frosting.

8. In a medium size bowl with an electic hand mixer or in stand mixer, combine all frosting ingredients.
9. Whisk until uniform
10. Place frosting into a piping bag and add frosting in design of your liking to the top of the cupcakes. I had lots of leftover frosting.... it makes an excellent toast spread or waffle syrup drizzle

Now serve this to any willing party, they will love you forever and beg for the recipe.
 

Decadent Low-Fat Brownies

So I'm always looking for low fat but yummy desserts that I can easily make with stuff I have at home. While using special ingredients makes for interesting experiments in the kitchen, it's just not always practical. Plus, now that I live in Sherman none of the stores, including the health food store, carry the the same selection of organic and natural food products I'm used to from living in Denton. In fact, I always have a shopping list when I go down to visit my in-laws so I can purchase specific items that I like to use in my meals. 

I recently purchased Lindsay Nixon's new cookbook: Happy Herbivore: Light and Lean. All of the recipes in addition to being low-fat and fat-free as always are now also low calorie with specific measurements including Weight Watchers points, if you're doing that sort of thing. From her blog, Happyherbivore.com, she has made some famous black bean brownies... which I like. However, I wanted to try her new rendition of brownies that taste a little more traditional. Boy were these AMAZING!!!! If I hadn't made the recipe myself, by taste alone you would never have known that Tofu was the 1st ingredient. But boy does this little soy curd gem do the trick. Hands down these are the most delicious, moist, and decadent brownies I've ever eaten. And I've had many a brownie in my lifetime. I hope you're willing to venture out of your comfort zone a bit and give your taste buds and waistline an experience they will continue to thank you for.

Ingredients:                         Serves 9
1 package shelf stable 14-oz extra firm tofu
3 Tb. vanilla almond milk, divided
1/2 tsp. vanilla extract
1 Tb. balsamic vinegar
1/4 cup agave nectar
3/4 cup white whole-wheat flour
1 tsp. baking soda
6 Tb. unsweetened cocoa
2 Tb. brown sugar
3/4 cup vegan (non-dairy like Ghiradelli semi-sweet) chocolate chips

Instructions
1. Preheat oven to 350 degrees
2. Lightly grease (spray) and 8x8 in. baking pan
3. In a food processor or high powered blender combine the drained tofu, 2 tablespoons of almond milk, the vanilla, agave nectar, and the vinegar. Blend until there is a a smooth mixture and no visible chunks
4. In a medium mixing bowl combine the flour, baking soda, cocoa, and sugar together. Mix well.
5. Pour the blender mixture into the dry ingredients and add the remaining tablespoon of mix. The mixture should be shiny in appearance. Fold in the chocolate chips and pour into the baking pan.
6. Smooth out the batter to be nearly even in pan and put in oven
7. Bake in oven for 15-20 minutes until set. You don't want to over bake. The brownie will firm up as it sets.
8. Let cool and then slice and serve

I topped mine with Greek style plain almond yogurt. This was so delicious and Zacchaeus kept saying yum, yum.

Check out the awesome new cookbook here. It's a new staple in my kitchen.
 http://www.amazon.com/Happy-Herbivore-Light-Lean-Low-Calorie/dp/1937856976/ref=sr_1_1?ie=UTF8&qid=1390077585&sr=8-1&keywords=happy+herbivore+light+and+lean

A couple of good books to check out

Lately I've been inspired to check out various cookbooks and make some meal decisions based on what I find. Of course I do some alterations, but honestly some of the recipes are perfect as is.

Lindsay Nixon, from happyherbivore.com is an excellent chef and I recommend any of her published works.

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I also like Dreena Burton and her easy recipes.

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Today I purchased a book from Barnes and Noble called La Dolce Vegan!. I'm excited to go home this evening and try some. Then put my modifications on here. Please check out these books for your health and for culinary adventures. I'd be happy to know if you like them half as much as I do.

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