Thursday, July 6, 2017

Veggie Pancakes

Veggie Pancakes


1 small zucchini, shredded
1 yellow squash, shredded
1 carrot, shredded
2 cups all purpose flour
4 Tbsp ground flaxseed
4 tsp baking powder
1/2 tsp salt
1 banana
2 cups nutmilk
2 Tbsp maple syrup
1 Tbsp Earth balance butter, melted


In a big bowl, mix together the flour, flax, baking powder, salt. Stir in shredded veggies.

In a blender, blend together the banana, nutmilk, syrup and butter. Pour into flour mix. Stir up.

Spoon desired amount of veggie pancake mix into a greased fry pan set on medium heat. Fry each side for two minutes. Plate and serve.

Wednesday, July 5, 2017

Pepper Pot Chili

Pepper Pot Chili


1/2 pound dried kidney beans cooked till done with a wee bit of salt in the water
2 Tbsp Earth Balance Buttery spread
1 onion, chopped
2 stalks celery, chopped
2 cloves garlic, sliced thin
2 medium-small carrots, sliced
1 yellow squash, chopped
1 zucchini, chopped
1 (14.5 ounce) can of chili ready tomatoes
1 (6 ounce) can of tomato paste
4 - 5 cups water
4 tsp. Chili powder
1/2 tbsp. Crushed red pepper
1/2 tbsp. Black pepper
2 tsp Bangarang spice
2 tsp cumin
2 tsp sugar
1 tsp onion powder
1 tsp garlic powder


Cook beans until done. Put in a large pot.
In a big ass sautepan, toss in Earth Balance butter.

Throw in one chopped up onion and two stalks of celery. Saute on medium heat for five to seven minutes. Then toss in the garlic. Saute 2 minutes. After that, throw in the remaining chopped veggies. Saute 5 to 10 minutes are until done.

Toss all that in the big ass pot with the beans. Add the rest of the ingredients and simmer for twenty minutes and serve with cornbread and fixings.

Thursday, June 29, 2017

Sweet Potato, Banana, Pumpkin Spiced Pancakes

Sweet Potato, Banana, Pumpkin Spiced Pancakes


In a blender toss in:

1 medium sized cooked sweet potato, with jacket discarded or eaten

(I boil a couple of sweet potatoes at a time in a pot of salted water, with their jackets on, until cooked through - usually takes a half hour - then I remove them from the water, cool and take off their jackets and eat them. Then, I'm ready to toss the sweet potato meat into a recipe)

2 medium bananas
Enough water to measure 2 1/2 to 3 cups on the blender line
1/8 cup brown sugar
1/2 tsp salt
2 Tbsp ground flaxseed
2 tap pumpkin pie spice

Blend together until smooth.

In a large bowl toss in and stir together:

1 1/2 cups of all purpose flour
2 tsp baking powder

Pour the blended stuff into the dry and whisk together until smooth. If too watery, add 1/4 cup of flour. Beat it. Just beat it.

In a medium heat set and large fry pan, melt some vegan Earth Balance Buttery Spread in the middle of pan and then pour batter on top, like a half a cup. Let sit until you see bubbles in the middle of cake. Flip. Cook till pancakes rises. Plate. Syrup. Eat. Repeat.

Brown Sugar and Vegan Butter Syrup

Brown Sugar and Vegan Butter Syrup


2 cups packed brown sugar
1 cup water
1 Tbsp Earth Balance Buttery Spread


In a medium saucepan, heat and whisk all of the ingredients together over medium high heat and bring to a boil. Boil three minutes. Remove from heat and cool. Pour into favorite syrup jar and serve with pancakes or in coffee or with vegan sausage . . . the possibilities are endless!

Wednesday, June 28, 2017

Zucchini Bread

Zucchini Bread


In a large bowl combine

1/2 cup melted Earth Balance Buttery Spread
2 mashed bananas
1/2 cup almond milk

Liquid should measure 1 1/2 cups

Add 1 tsp. Vanilla
1 Tbsp cake spice or cinnamon
2 tsp nutmeg
1/2 tsp cloves
1/2 tsp cardamom

3 cups shredded zucchini
2 cups sugar

Stir up with a spoon.

In another bowl mix together:

3 cups all purpose flour
6 tbsp ground flaxseed
1 tbsp baking powder
1 tap salt
1/2 tsp baking soda

Add the were ingredients to the dry ingredients and stir till incorporated.

Preheat oven to 350 degrees. Oil, or vegan butter, then flour the sides and bottom of two loaf pans. Pour batter into prepared pans. Bake 50 to 55 minutes or set. Cool on wire rack. Pop out. Slice and butter up with Earth Balance Buttery Spread.

Tuesday, June 13, 2017

Deep Dish Pizza

Deep Dish White Sauce Pizza
Earth balance butter
2 cans of vegan crescent dough
1 recipe of prepared White Sauce
Favorite veggies
More Daiya Brand mozzarella cheese-like shreds
Favorite toppings

Turn oven on to 350 degrees. Grease a casserole dish with Earth Balance Buttery Spread.  Arrange crescent dough inside and up the sides of prepared casserole dish. Prick the dough all over with a fork.

Par bake the crust in the preheated oven for 12 - 15 minutes. While the crust is baking, saute your favorite chopped veggies in a pan. And make sure you have your prepared White Sauce around for the next bit.

After the crust is semi-finished, remove from oven and press the center down with a spatula, being careful not to burn yourself.

Pour in as much of the prepared White Sauce as desired. Toss in sauteed veggies. Top veggies with Daiya shreds. Add additional toppings that didn't need to be sauteed, like sliced black olives or chopped artichoke hearts, marinated veggies, chopped vegan chik'n and what have you and so on and so forth.

Put your beautiful deep dish pizza back in to the oven. Bake until​ the Daiya cheese-like​ shreds are melted. Like 15 minutes. Remove from heat and cool five minutes before slicing. Top with torn basil and serve to your nearest and dearest friends and family.

Fresh Pasta

Fresh Pasta
1 cup all-purpose flour
2 Tbsp ground flaxseed
1/2 tsp salt
1/2 tsp baking soda
Water, about 6 - 8 Tbsp

In a bowl, mix together the flour, flax, salt and baking soda. Add water one Tbsp at a time till you can form it into a ball. Divide ball in half and put both balls in plastic bag or wrap in plastic-wrap or put them in a sealed Pyrex dish. Whatever your conscience will allow. . .

Let the dough sit for an hour or two so all of the water is absorbed into the flour.

Get out your pasta maker or rolling pin and some extra flour. Flour working surface. Roll the dough out to your liking while you boil a pot of water. Cut the noodles into whatever shape is needed or desired.

Toss noodles in boiling water and cook for three minutes. Drain. Rinse. Use in your favorite dishes.

Zucchini Fitters

Zucchini Fritters

2 medium-sized zucchinis, shredded
1/2 cup of the prepared sweet potato, caramelized onion filling
1 cup panko crumbs

Shred zucchinis and place in a strainer. Shake on 1/2 tsp salt. Toss to evenly coat. Let zucchini shreds sit for thirty minutes. Then squeeze out excess liquid from zucchinis. Try and get out as liquid much as possible.

Toss zucchini shreds in a large bowl. Add prepared filling and panko crumbs. Stir until all is incorporated.

In a large fry pan, add 1 tsp Earth Balance Buttery Spread or oil. Turn burner to medium heat. Shape a walnut-sized amount of dough into a Fritter. Fry five Fritters at a time, two to three minutes per side. After they are fried on both sides, place on a paper towel-lined plate. Finish making all other Fritters.

Dipping sauce:
2 Tbsp Just. Brand garlic mayo
Juice of a wedge of lemon
A few leaves of fresh torn basil
Seasoning salt

Mix these ingredients together. Serve with fried Zucchini Fritters.

Freaking awesome.

Sweet Potato Caramelized Onion Filling

Sweet Potato Caramelized Onion Filling

1 sweet potato, halved and steamed
2 Tbsp Earth Balance Buttery Spread, melted
1 sweet onion, minced
1/2 cup minced mushrooms
1/2 cup prepared white sauce
1 tsp fresh thyme

Steam halved sweet potato until cooked through. Cool slightly, remove skin and mash. In a small saucepan, melt butter over medium heat, toss in onion, saute till golden. Toss in mushrooms, saute some more. After the veggies are cooked, dump them into the mashed sweet potato. Add white sauce and thyme. Stir up. Season to liking.
Use in ravioli and fritters and etc.

White Sauce

White Sauce

1/4 cup Earth Balance buttery spread
2 cloves mixed garlic
1 1/2 cups unsweetened, plain nutmilk
1 package Daiya mozzarella cheese-like shreds
Season with your favorite seasoning salt (mine is Bangarang), black pepper and nutmeg (and if your feeling really adventurous add some herbs like thyme, chives, etc.)

Directions: in a small saucepan, melt butter over medium heat. Toss in garlic and saute two minutes, till aromatic. Toss in nutmilk and Daiya shreds. Stir. Turn up the burner to medium high heat and bring the sauce to a healthy simmer. Keep stirring till shreds are completely incorporated. Toss in seasonings. Taste. Alter or add, if needed. Taste. Now, put this sauce on nearly ev-ery-thing.

Saturday, June 3, 2017

Avocado, Basil, Coconut Milk Ice Cream

Avocado, Basil, Coconut Milk Ice Cream

Toss the following ingredients into a blender:

2 cans of Thai Kitchen brand coconut milk
1 and 1/2 ripe avocados
A squeeze of lemon juice
10 fresh basil leaves
1/2 cup sugar


Refrigerate for 2 hours.

Or . . . pour cream into a metal bowl. Find another metal bowl. Fill it with ice and water. Float the the bowl of avocado cream ontop of the ice water. Stir frequently until chilled. Add more ice to the bottom pan as required. This takes 20 minutes. . .

Pour chilled cream into an ice cream machine. Process 20 - 30 minutes. Serve soft or transfer to another dish to be frozen. Freeze four hours or overnight and scoop and serve.

Thursday, May 25, 2017

Vegan lemon zest, poppy seed scones

Vegan lemon zest, poppy seed scones

2 cups all purpose flour
1/2 cup sugar
2 tsp. baking powder
1 tsp. poppy seeds
1/2 tsp. salt
Zest of half a lemon
Mix these dry ingredients together in a large bowl.

Then, toss in 3/4 cup coconut milk, full fat, I used Thai Kitchen Brand
And 1 Tbsp. fresh lemon juice
Plus 1 tsp. vanilla

Mix it all together with a spoon, then use your hands to knead until all of the flour is incorporated. Divide ball in half. Sprinkle a baking pan with a little flour. Flatten each ball into discs only about 3/4 of an inch thick.

Toss the pan in the freezer. It will cut better in a minute.

Turn oven on to 425 degrees.

Wait for it. . .

When oven is preheated, remove pan from freezer and cut each disc into 4 pieces. Move them away from each other, about an inch, so they can expand without touching.

Pop them into the oven. Bake for 15 minutes. Cool on a wire rack. And enjoy with loads of Earth Balance Brand butter or your favorite spread.