Trying Veganism
exploring the world of vegan cookingArchiv für pancakes
Lemon Corn Pancakes
Yumm, these were good! Inspired by the Lemon Corn Waffles from VwaV I came up with the following.
Topped with black currant jelly and blueberry jam this was a fluffy yet crunchy and very fruity breakfast!
Ingredients (yields 3 pancakes)
4 Tbsp. whole wheat flour
1 Tbsp. corn meal
1/2 tsp. baking powder
pinch salt
1 Tbsp. apple sauce
2-4 Tbsp. water
1/4 cup + 1 Tbsp. soy milk
juice and zest from 1/2 lemon (or 1 lemon, depends on how lemony you like it)
1 Tbsp. agave syrup
Peanut Butter Invasion
First off here’s a pic I meant to post in the beginning of March, but totally forgot in the mess that is my images folder 
Anyway, I pretty much had the same breakfast today: a pear, Blueberry Raspberry Pancakes with applesauce, blueberry sauce and maple syrup.
And now onto the birthday baking. I apologize because we were in a hurry and when we arrived at his place I honestly just didn’t think of taking more food pictures although there was A LOT of food. His mom made many turkish dishes. I had the vegetarian ones: couscous and hummus. And even though her hummus was perfectly prepared I still don’t get why so many seem to go nuts over it.
But now I present you the best chocolate cookies! I am not kidding. If you’re into the combination of banana, peanut butter and chocolate you will love these! If you’re not into the banana taste simply use another egg-replacer.
They were actually supposed to have a PB core inside, but we were out of peanut butter and made only the chocolate cookies. I’ll post the full recipe though, they are totally worth it!
Vegan Peanut Butter Chocolate Munchies
Ingredients (makes 32 cookies)
Chocolate Cookies
1 1/2 cups flour
1/2 cup unsweetened cocoa powder
1/2 tsp. baking soda
1/2 cup vegan margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter (I used crunchy)
1/2 banana, mashed (or egg-replacer for 1 egg of choice)
1 Tbsp. soy milk
1 tsp. vanilla
1. stir together flour, cocoa, and baking soda, set aside
2. in a separate bowl, mix margarine, sugar, brown sugar, and peanut butter
3. add mashed banana, soy milk, and vanilla, beating well
4. beat in as much flour mixture as possible using a mixer, stir in the remaining flour mixture
5. form into 32 balls, about 1 & 1/4 inches in diameter, set aside
Peanut Butter Filling
3/4 cup powdered sugar
1/2 cup peanut butter
2 Tbsp.s granulated sugar
1. beat together powdered sugar and peanut butter until smooth (knead by hand if necessary) and shape into 32 balls
2. preheat oven to 350°
3. slightly flatten a chocolate dough ball and top with a peanut butter filling ball, shape the chocolate dough completely around the peanut butter dough, roll into a ball and repeat with remaining dough
4. place cookies 2 inches apart on an ungreased baking pan
5. bake for about 8 minutes or just until set
The cookie surfaces should be slightly cracked. Cool on pan for about a minute. Transfer to a wire rack to cool completely.
Can be frozen for up to 3 months!
Peanut Butter Chocolate Chip Cake.
You were right Jennifer, this crunchy but soft cake was fantastic!
Peanut Butter Chocolate Rice Crispy Bars from Have Cake, Will Travel!
The Peanut Butter Cinnamon Rolls which my friend liked the most.
They looked pretty much like those, but we didn’t have time left for icing but had already mixed powdered sugar, cinnamon and vanilla sugar together and just put that on top which lead to the picture – lots of sugar, but where are the rolls?
And not very photogenic, but damn tasty! Crunchy, sweet and perfect with the raspberry jam in the middle: Peanut Butter Cupcakes from VwaV. We just added jam and 71% chocolate pieces.
All in all this was a huge success, everything was very well recieved and I was called the MacGyver of baking because everyone was like „I’ll call you when I want to bake and am missing an egg so you can tell me what to use instead!“ Ha ha =p
I wanted to make a pie with silken tofu, too. But the stores were closed on Friday and when I wanted to buy it on Saturday I looked at the recipe again to read that it was supposed to cool in the fridge overnight. So no pie, but there was wayyy to much food anyway.
Talking about way too much food, I just came back from my best friend who’s polish and her mom made Pierogies & Borscht, roasted rosemary potatoes, red beet salad and lamb’s lettucce with oranges… SUCH a filling and wonderful dinner!
Spinach Tortellini, my magical place & something that made my day
I just cleaned up my kitchen, so now it’s about time to show you where the magic happens!
If I should get myself to throw out the couch already I’d have more space, space I need actually. But I love my couch too much ♥ Some day, some day…
For dinner 2 days ago I had the following.
There were no nice tomatoes available at the supermarket so I bought a jar of Bertollis Basil Sauce. I usually don’t like to buy something like pasta sauce, because you can easily make it yourself. But this one tasted quite good. Nevertheless I had to add vegetables of course: zucchini, bell pepper, asparagus, broccoli, scallions.
Last night I had the tortellini again, with the same veggie-pimped sauce. I also made spaghetti and Pesto (which was delicious), but I totally forgot to take a picture *slaps*
I’m on vacation for 2 weeks now though so hopefully I’ll start cooking more. My parents already mentioned that they like the idea of me having dinner ready every night for the next days when they come home from work, ha ha
I have a loooooong list of things to try so finding recipes shouldn’t be hard.
And now it’s time to squeal like a little kid… LOOK WHAT I GOT! He he.
Thank you so so much, Jennifer!
I feel incredibly honoured that people enjoy this blog and reading your lines absolutely made my day =) Thank you SO much!!!
There are so many vegan blogs out there I enjoy, and yours is definitely one of my all-time favorites!
Here’s also a small list of blogs I visit frequently and enjoy a whole lot:
There are many more… Like Jennifer said I think we can rate the vegan community ‘E for Excellent’.
Quinoa with Asparagus, Bell Pepper and Soy Sprouts & Whole Wheat Raspberry Corn Pancakes
Yesterday I rediscovered the Asian Supermarket that’s only 2 minutes away from my apartment.
I didn’t like to go there(weird sickening smell, rude employees) and hadn’t gone inside for at least 4 years.
But last night I needed soy sprouts so I went in.
Surprise: the bad smell is now mostly gone and the employees have become more or less friendly.
I went in with 2 € and came out with a bag of fresh soy sprouts and fresh green asparagus, each for 90 cents. How awesome is that? Everything there is so cheap(Tofu costs 2 € less than the one I used to buy) and fresh. I could slap myself for not going there earlier. Ah well, at least I know where I’ll go shopping from now on =)
I made Wok Veggies with peanut butter and coconut sauce with my mom last night and tried quinoa for the first time (yes, I love it, too). Sadly I didn’t take a picture. And when I came home at 5 in the morning and wanted to heat up the left overs and then photograph them, I discovered that my dad had already eaten them(this morning he mentioned how much he enjoyed the quinoa). So I cooked myself a quick night snack and went to bed.
And this morning I had Whole Wheat Raspberry Corn Pancakes for breakfast. An adapted version of the recipe found in How it all Vegan!
Looking ugly, but tasting so so so damn good! Cornmeal gives pancakes such a fantastic texture. Yumm!
Pancakes for Breakfast & Tortellinis with Broccoli and Cauliflower in Mustard Sauce
I just finished my huge, but fantastic breakfast.
VwaVs Banana Pecan Pancakes. In my case: Banana Pear Cashew and Banana Blueberry Cashew Pancakes. Yumm!
With some fresh pear slices and maple syrup & my jam for dipping. Perfect combination!
I cut the recipe for 9 small pancakes in half and guess how many small pancakes I got out? Nine.
Mhh… what does small mean to Americans? =p
And here’s what I had for dinner last night.
I bought spelt tortellinis with a vegetable stuffing a few days ago. And since I’m on a mustard-trip right now and Jennifer sent me a recipe I was able to whip me up with a very filling dinner. And yeah, I’m very much into cauliflower at the moment, too.
Here’s my adapted version of the Mustard Sauce:
Ingredients
1 clove of garlic, minced
1 Tbsp. Sherry
2 Tbsp. Dijon
1/2 – 1 Tbsp. veggie broth (I used 1 heaped Tbsp. and it was definitely too much/salty)
1 Tbsp. cornstarch
1-2 cups soy milk
pepper, to taste
1. in a bowl mix the veggetable broth with cornstarch and set aside
2. sautee the garlic in a little bit of olive oil, for about 2 minutes
3. add the Sherry and mustard and under stirring add the veggie broth cornstarch mix
4. on medium heat let simmer for about 1-2 minutes, add the soy milk (start with 1 cup)
5. on low-medium heat let simmer for about 5 minutes, add more soy milk to reach desired consistence
6. add a little pepper to taste
Sadly I didn’t cook the tortellinis long enough so the stuffing was still a bit dry, but they were fine soaked in mustard sauce and paired with broccoli, cauliflower and sunflower seeds.
Raspberry Apple Pear Pancakes & Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Yesterday, as I was looking though my kitchen repertoire, the pears and apples laughed at me and so here we go again with some more delicious filling Pancakes.
Ingredients
1 1/4 cup whole wheat flour
2 tsp. baking soda
2 Tbsp. apple saue
1 cup soy milk
2 Tbsp. Agave syrup
1 apple, diced
1 pear, diced
1/2 cup raspberries
But even after this fruity snack, I didn’t feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn’t like Tofu too much, but I bought some a few days ago and I was very pleased this time.
Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu
Ingredients
Spaghetti (for 1-2 servings)
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/2 cup brussel sprouts
1/2 zucchini, sliced
1 cup cauliflower
1 cup broccoli
1/2 cup bell pepper
1 cup spinach
1/2-1 cup Tofu, crumbled
2 Tbsp. Pesto Rosso
thyme, basil, rosemary, chili, oregano, salt, pepper, to taste
1 Tbsp. balsamic vinegar
1-2 Tbsp. soy sauce
pine, pumpkin and sunflower seeds (optional)
1. cook the pasta
2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini
2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden
3. add garlic
4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.
5. when pasta is done, add the spinach (I used frozen spinach)
6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well
7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well
8. add the rest of the marinated Tofu to the Spaghetti, mix well
9. when vegetables are done, add balsamic vinegar and soy sauce
10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds
I’m eating the left-overs as I am writing this. It’s good, but it’s definitely missing some red ingredients(red bell pepper, tomato…). But that’s only because I didn’t have anything else left here.
Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!
I’ll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!
Blueberry Raspberry Pancakes & Golden Vanilla Pear Raspberry Almond Cupcakes
What a title! Makes me wish to turn back time and eat it all over again =p
Ha ha, what is it? International-Pancake-Craving-week? I just saw Katie’s post. YAY for Pancakes!!!
Last night I wanted to make the Black Bean-Chili Jennifer posted on her blog until I realized I didn’t have any beans. I’ll buy some today and make it either tonight or tomorrow.
I also plan on trying a sun-dried tomato hummus recipe I found yesterday.
Since it’s the end of the month and I’m pretty much broke I can’t buy as much as I’d like. I love having a wide variety of vegetables in my fridge so whatever I decide I feel like having, I’ll be able to make it.
But oh well I will get money in a few days so this weekend the Chili, Hummus and some self-baked bread(if I can get myself to finally try it) ought to do it.
So after my no-Chili-making-possible incident I decided on Blueberry and Raspberry Pancakes.
I used Anke’s Saved-My-Day Almost-BRAT-Diet Pancakes recipe and adapted it a little. The dough was a bit thin so I added more flour(I used whole wheat), but either way they came out very flat. I didn’t mind though.
Flat, fat, angular, quadratic… I don’t care as long as it’s a Pancake!
They tasted very good. I spread some plum puree on top which fit perfectly.
Somehow I never manage to leave the berries in the freezer until the dough is ready. This time it was very bad, the dough was a mix of green, blue and purple. Baked they looked black which I really liked. I don’t mind the color anyway, but it’s harder to convince people that this dark flat thing really is a delicious Pancake =p
Then I had leftover pears that needed to be used up so I added the following to the Golden Vanilla Cupcake recipe.
- 1 1/2 pear
- 1 cup raspberries
- 1/4 cup crushed almonds
They were luscious. I brought the rest to work with me and when I placed them next to my co-worker his eyes lit-up „Ohhh, cakes!“ He liked them(the other one just passed by me nibbling on it declaring „Mhh, they’re yummy!“). I didn’t say anything about them being vegan though.
Neither did I tell my boyfriend yesterday(although if he was smart he knew I was lying to him).
Because when he arrived last night I was almost done with my pancakes and asked him if he wanted some. He suspiciously walked into the kitchen and glared at the pan „That’s with soy milk, right?“ „Just try them for gods sake, it’s not going to kill you because it’s soy milk!“ He took a bite and wasn’t grossed out, but he didn’t say anything and left the rest to me.
So when the Cupcakes were ready I knew I had to lie to make him eat them. I offered one to him. „These are also with soy milk!?“ „No, I used cows milk. I know you wouldn’t eat them otherwise.“ So he did.
And I sat there and basked in my success, muahaha! You’re right Katie, we are evil little vegans indeed.
