There are a lot of vegan pancake recipes out there, but some call for ingredients I can’t find when traveling abroad. (Coconut oil, almond butter and soy milk are hard to come by in Latin America!) So I mix-and-matched recipes until I came up with one that tasted good and whose ingredients I was able to locate on the store shelves.
1 c flour, 3 tsp baking soda, 2 tsp cinnamon, 4 Tbsp applesauce, 1/3 c maple syrup, 2 Tbsp olive oil, ½ c water, 1/2 c blueberries
Makes: 8 pancakes
Stir all ingredients together and mix thoroughly. Add or subtract water based on desired thickness.
Every ingredient in this springtime medley adds something special. The salad can be rawganic if you plan ahead and sprout the chickpeas instead of cooking them. The fresher the better! Be sure not to overdue the olive oil to help preserve this fresh taste. Another great picnic dish!
1 bag chickpeas, 1 key lime, 1 cucumber, 1 large carrot, ½ stalk celery, 1 container alfalfa sprouts, ½ stalk of green onions, 4 tomatoes, 2 garlic cloves, 1 ½ Tbsp olive oil, fresh basil, salt, pepper
Prepare the chickpeas via sprouting or cooking. If cooking, drain and allow them to cool off.
Peel and shred the cucumber and carrot over a large bowl.
Dice the tomatoes, celery and green onions and mix into bowl.
Add sprouts and chickpeas into bowl.
Squeeze the key lime over the vegetables and stir.
Mince the garlic and chop the basil. Add to bowl along with a drizzle of olive oil for moisture and salt and pepper as desired. Mix well.
It’s been more than 3 years since I’ve had access to an oven, but now I do! Baking is always a relaxing and enjoyable activity for me any time of day. Oatmeal cookies are my favorite! During my travels, I had an oven and ample counter space that I used to my advantage. Try this recipe with raisins (or without if you prefer). If you have an aversion to bananas like my sister, the banana can be excluded. It just adds another flavor if you keep it in! I find myself experimenting with this recipe time and again. Modify it to your taste buds’ content!
1 ½ c oats, 1 c flour, 1 ½ tsp cinnamon, 1 tsp baking soda, 1 tsp baking powder, pinch of salt, 1/3 c maple syrup, 4 Tbsp plain applesauce (unsweetened is best but sweetened works as well), 3 Tbsp olive oil, 1 tsp vanilla extract, ¼ c raisins*, 1 banana (mushed)*
Makes: 12 cookies
Stir all ingredients together thoroughly in a mixing bowl.
Bake in oven at 350ºF for 15 min or until tops of cookies are slightly golden brown.
Cool on wire rack.
Serve, eat, enjoy!
I played with the recipe for a couple batches until I got one I liked best. This recipe was modified from immaeatthat.com… initially because the grocery store in Peru didn’t have coconut oil. Thanks for the inspiration!
Looking to make that classic Italian dish with a savory twist? Try the following recipe, all made from scratch except for the noodles! It’s relatively easy to prepare and sure to leave your kitchen smelling like a garden. I can’t take all the credit for this one, though. My sister and I tag-teamed. The cauliflower, pumpkin and Dijon mustard are perhaps most unique to this veggie-based lasagna. The cauliflower adds texture while the pumpkin and mustard give a zing that will leave your taste buds searching for the sources of that flavor. If you can’t find pumpkin in season, replace with a butternut or spaghetti squash.
Finely chop the onions and sauté at the bottom of a pot with chopped garlic, olive oil, oregano, salt and pepper.
Boil the pumpkin. (If you can’t find pumpkin in season, try a butternut or spaghetti squash.)
Purée the tomatoes in a blender.
Chop the cauliflower, mushrooms and zucchini and cook over medium heat in the pot with the onions and seasonings.
Shred the carrots and add them to the vegetable mixture along with the boiled pumpkin and tomato purée.
Add the rosemary, chopped parsley and Dijon mustard into the vegetable sauce. Bring to a boil.
Cover the bottom of the lasagna pan with a thin layer of the juice from the sauce. Place one layer of noodles on top and cover with a layer of sauce. Place another layer of noodles in the opposite direction of the layer underneath, then cover with sauce. Repeat as necessary until you reach the top of the pan (usually 3-4 noodle layers).
Cover the top noodle layer with a thin smear of juice from the sauce as you did in the bottom of the pan. This keeps the noodles from burning, sticking or drying out.
Cook in the oven with foil over top at 390ºF for 20 min or until noodles have cooked thoroughly. Five minutes before the lasagna is ready, sprinkle chopped basil. (If you put the basil on too early, it gets too crispy and loses its taste.)
Serve, eat and enjoy!
Note that the sauce makes a great soup, too! Just follow the same steps through #6!