Tags: Gluten-Free,Low Fat,Low Sugar,Nut-Free,Soy-Free,Vegan
One challenge about going gluten-free and already being a vegan, is trying to find satisfying breakfast and brunch meals, especially on the weekend. Oatmeal is awesome... but not when that is pretty much your daily routine. So that's where these pancakes come in, they are hearty and filling while still being fluffy and light... and not to mention beautiful! One of my favorite things to have is blueberry pancakes, but I wanted to create something a bit more special and gourmet. Since I also don't indulge much in sugar, wild blueberries were the perfect way to bring tons of flavor with a just touch of sweetness. No need to pour on the syrup, unless of course that's your thing, these pancakes are the perfect vessel for mopping up all that blueberry goodness. Buckwheat is a unique flour that really has an earthy quality to it. The cinnamon added to the flour works perfectly to complement the earthiness. Try it, you are going to love it.
This is a simple and easy recipe that brings a wow factor to the table. It really makes the whole pancake presentation one that feels so special. This is a great dish to invite family and friends over. No one will be thinking about the fact that these are vegan, gluten-free, and pretty healthy... they will just be filling their eyes and tummies with these oh so delicious cakes. Oh and of course getting their hearts filled with love 🙂
- 2 cups buckwheat flour
- 2-1/4 tsp baking powder
- 1 tsp cinnamon
- 1/3 tsp sea salt
- 2 cups almond milk, unsweetened (or non-dairy milk of your choice)
- 1/2 cup applesauce, unsweetened
- 2 tsp vanilla extract
- 2 cups frozen organic wild blueberries
- 2 tsp maple syrup
- 1/2 tsp fresh lemon juice
- dash of sea salt
In a mixing bowl, whisk together dry ingredients until well combined. In a separate small mixing bowl, whisk the wet ingredients together. Add to the dry ingredients, whisking until there are no lumps and the batter is smooth. Set aside.
In a small saucepan, add the blueberries, syrup, lemon juice, and salt, stir gently to combine. Heat over medium heat for 5-10 minutes until the blueberries are hot and just start to burst. Set aside.
To make the pancakes, heat a couple tsps of oil (I use canola or grapeseed) in a non-stick or cast iron skillet over medium-high heat. Once the pan is hot, add about 1/3 - 1/2 cup of batter per pancake, I use a large ice cream scoop to keep them consistent. Cook them for 3-5 minutes until the bottom is golden brown, flip and let cook another 3-5 minutes until cooked the whole way through. Transfer to a platter. Repeat until all the batter is used. Top with blueberry compote and serve while warm. This makes 8-10 pancakes.
Categories: Entrees, Soups & Stews
Tags: Gluten-Free,Low Fat,Nut-Free,Refined Sugar Free,Vegan
Sometimes life pushes our limits. Sometimes just when I think I can't take anything more, it deliberately sets out to prove me wrong. I could choose to be sad, to wallow if you will, to hang my head down and just suffer. And there are times I allow myself to do just that. Mostly though, I do my best to take it all in stride and roll with the punches. I am so fortunate to have such a supportive husband who holds my hand as we weather through life's storms together, a family who is always there for me, and friends who remind me that we all have our battles. Every single one of us, without exception. When I take a minute to remember that, it puts things back into perspective. Food is one of the ultimate ways to not only comfort yourself, but comfort anyone who may need it. It is also an escape. Nothing like diving into a special recipe to forget about life for just a bit. This recipe is perfect. With a little prep work to distract you in the morning, this gets slow-cooked throughout the day, making your house smell divine, and at the end of the day you and your loved ones get to sit down to a piping hot bowl of homemade vegetable soup. Does it get better than that? This also makes a decent amount of soup, so maybe you can deliver a bowl to someone you know who needs comforting, or better yet invite them over. It's the little gestures of kindness that mean so much. Wishing you all comfort when you most need it. Peace 🙂
- 1 large sweet onion, chopped
- 3 stalks celery, thinly sliced
- 2 medium red potatoes, cut into 1/2" cubes
- 4 cloves of garlic, minced
- 2 TBS canola or olive oil
- 2 lbs of frozen mixed soup vegetables, includes corn, carrots, peas, green beans, etc
- 32 oz vegetable stock or broth
- 2 cups of water
- 6 oz can of tomato paste
- 2 TBS Braggs Liquid Amino Acids
- 1 TBS red wine or Balsamic vinegar
- 2 dried bay leaves
- 1/4 tsp red pepper flakes, optional
- 1/2 tsp salt, more or less depending on your stock
- fresh ground black pepper
In a large nonstick skillet with deep sides, saute the onions, celery, and potatoes in the oil over medium-high heat stirring occasionally for about 8 minutes or until the onion is tender. Add the garlic and cook another 1-2 minutes, stirring often. Add the frozen vegetables and put a lid over the skillet, continue cooking another 6-8 minutes until the frozen vegetables are warm. Transfer to a slow cooker and turn on high.
Bring the pan back to the stove and add the stock, water, tomato paste, Braggs, vinegar, bay leaves, red pepper flakes, and salt, cooking over medium-high heat. Whisk gently to incorporate the tomato paste. Continue cooking until the mixture is bubbling, about 5-7 minutes. Then add to the vegetables in the slow cooker. Using a silicon or wooden spoon stir in a generous amount of black pepper, I usually add between 1/4 to 1/2 tsp of black pepper. Add the lid and let cook for about 6 hours over high heat, stirring occasionally. Serves 6-8. Please note that you can really use whatever vegetables you have on hand. In the past I have used squash, peppers, cabbage, lima beans, etc. so feel free to improvise.
Tags: Corn-Free,Gluten-Free,Low Fat,Refined Sugar Free,Vegan,Whole Grain
Dear summer, thank you for the beautiful bounty of sweet, juicy peaches... Seriously, this summer has produced an incredible crop. They are so tender and lush I can literally just peel the skin right off. They are the kind of soft, ripe peaches that when you eat them by hand you pretty much need a bib to catch all the drippings. This is when I am glad I don't eat the sugar load that too many of us do. It really allows me to savor and appreciate the natural sweetness of fruit. Each mouth-watering bite can be credited to dew filled mornings, sun drenched days, and the perfect balance of rain... and of course our local farmer that tends to them so carefully. It's truly harmonious. I haven't even delved into the pretty blushing fuzzy skins that each peach seems to proudly wear. They really are little globes of happiness perched on my counter top. Sigh... it's good to be vegan 🙂 This is one of those recipes I dreamed about. Between alien attacks, solving some bizarre crisis, laughing with long-gone friends and relatives, etc (I have weird dreams) I manage to dream up recipes. Usually it's a recurring dream that I'll keep having until I finally break out the measuring cups and start bringing the recipe to life. Hence, we have peach and pecan backed oatmeal. I made mine with white peaches because they are my absolute favorite. You really could change this recipe up and use different fruits, or whatever you have on hand. This truly is one of those recipes that causes instantaneous moaning. You know what I mean. You could even drizzle some warmed maple syrup on top if you like things a little sweeter, or gulp, add some vegan whipped cream. Maybe tonight, when you drift off to sleep, you can dream about sweet summer peaches. I know I will be 🙂
Preheat oven to 350 degrees. Spray a glass 9 x 13 casserole dish with cooking spray. In a large bowl, whisk together all the dry ingredients, oats through nutmeg, and set aside. In a medium bowl, whisk together the milk, maple syrup, oil, and vanilla until the maple syrup is dissolved. Pour the wet ingredients into the dry, and stir until well mixed. Add the chopped peaches and pecans, again stirring gently to combine. Pour the mixture into the prepared casserole dish and use a spoon to make sure everything is evenly distributed. The mixture will be fairly wet so it's easy to move peaches and pecans around. If desired, add the sliced peach to the top in an artsy pattern. Place onto middle rack in the oven and bake for 45-50 minutes until the top is golden and the oatmeal is firm (no more liquid in the dish). Remove from the oven and let cool at least 15 minutes. The longer the oatmeal sits, the better it gets. You can cut it into squares or just spoon it out. I like mine with a little almond or coconut milk on top, my hubs prefers his without. If serving to a bunch of guests pour some milk into a pitcher and each guest can easily add milk if they like. This serves 6-8 people.