Light and Fluffy Vegan Pancakes

Pancakes shouldn’t be rocker science, vegan or otherwise.

So why is it that I have made and eaten some really awful pancakes in my time?

When I was. a kid I thought Bisquick was the only way one made a pancake, because that was the only way we made them…that or frozen pancakes.

I remember once I moved out going and buying a box of Bisquick to make pancakes for my roommates and having to call my mom and ask her how to actually make them. Like why are they falling apart, what am I doing wrong…ITS JUST A PANCAKE. That was the day I learned you had to wait of the batter to bubble and those bubbles to pop before you could flip them. Thanks mom!

I have probably googled and made 100 different pancake recipes in my life, and two thirds of those recipes were mostly garbage. Too dense, not fluffy, too flat, too gummy and so on.

So why is it so hard to make a decent vegan pancake? Well, its really not, actually. And once you find a good recipe, take my advice and just stick to it!

A decent vegan pancake in my opinion is light, fluffy, and buttery. Not too sweet, and can hold an add in (blueberries, chocolate chips, nuts, and so on) no problem.

So here we are all these years later and I have, in my opinion, made a pretty darn good, and easy vegan pancake to meet all the above criteria. No Bisquick required.. You can sprinkle in a chocolate chips, or berries, you can top them, or just drowned them in melted butter and maple syrup.

This recipe is simple and works every time I have ever made them. Just make sure not to flip these vegan pancakes until you see tiny bubbles form and pop! Some wise motherly pancake advice form Joanie that I am sure others needed to hear, too.

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INGREDIENTS:

• 1 1/4 cups all purpose flour

• 2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• 1 1/4 cup plant based milk

• 1 tablespoon melted vegan butter

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COOKING INSTRUCTIONS:

1. Whisk all dry ingredients in a large bowl.

2. Add in the melted butter, plant based milk, vanilla, and stir well.

3. Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

4. Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.

5. Repeat, adding more butter or oil to the pan as needed, until all batter is used.

Serves 3 - 4

Cinnamon Apple Vegan Pancakes with Candied Pecans

INGREDIENTS:

Pancakes:

• 1 1/4 cups all purpose flour

• 2 tablespoons white sugar (Fl Crystals are vegan)

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/2 teaspoon cinnamon

• 1/2 teaspoon vanilla extract

• 1 1/4 cup plant based milk

• 1 tablespoon melted vegan butter

Apples:

• 2-3 granny smith apples, peeled and thinly sliced

• 2 teaspoons vegan butter

• 2 tablespoons brown sugar

• 1 tablespoon maple syrup

• 1 teaspoon cinnamon

• a pinch of salt

Candied Pecans:

• 1/2 cup pecan halves

• 1 1/2 teaspoons vegan butter

• 1 tablespoon brown sugar

• 1/4 teaspoon cinnamon

• 1 teaspoon maple syrup

COOKING INSTRUCTIONS:

1. For the apples, heat a small to medium skillet on medium heat and add butter. Once butter has melted, add apples, brown sugar, cinnamon, maple syrup, and salt and reduce heat to low. Allow apples to simmer, and soften while you prepare the pancakes, and pecans. Once apples are soft and a syrup has formed, this takes about 15 minutes, remove from heat and set aside.

2. For the pecans, heat a small skillet on medium heat. Melt the butter, next adding the pecans, brown sugar, maple syrup, cinnamon, and salt. Lower the heat a bit and continue moving the pecans around the pan with a spoon while the sugar melts, and begins to get sticky. The nuts and sugar can burn quickly, so be sure to keep the pecans moving until the sugar becomes fully melted and looks like caramel. This can take between 5 and 10 minutes depending on the pan. Once pecans are done, pour them out onto a plastic cutting board or a piece of wax paper allowing them to cool, and the sugar to harden. Once they have cooled you can break them apart and into pieces.

3. For the pancakes, whisk all dry ingredients in a large bowl.

4. Add in the melted butter, and plant based milk and stir well.

5. Heat a large skillet on medium heat. Add a 1/4- 1/2 teaspoon of vegan butter or spray the pan with cooking oil.

6. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.

7. Let pancakes cook until tiny bubbles begin to form and pop. Once this happens they are ready to flip. Cook on the other side for a few minutes, or until the pancakes seem cooked through.

8. Repeat, adding more butter or oil to the pan as needed until all batter is used.

9. Top finished pancakes with cinnamon apples, candied pecans, and maple syrup to serve.

serves 3-4, You can easily double the recipe for more servings

Triple Chocolate Vegan Pop-Tarts

When I was a kid, I lived off of pop-tarts. Cherry or chocolate being my faves, blueberry being the only one I never liked but would eat anyways.

It was the 80s-90s and pop-tarts were THE breakfast food, until Toaster Strudel came along and tried to steal pop-tart’s thunder.

We will just say my dad was a couponing, economical man, and there was no way he was going to buy us a box of 4 toaster strudels for the price of two boxes of pop-tarts, no matter how hard we begged! So we remained a loyal pop-tart eating and loving family forever more.

Then I grew up and had kids of my own and became semi health conscience. Even before we were vegan, I rarely bought my kids pop-tarts because “they are bad for you.” I mean its not a lie, but lets just say I have loosened the reigns over the years where letting my kids eat “junk” food is concerned.

That said I still prefer to make them homemade version of that junk food because I still want them eating the best possible version of the junk food they can. For starters it has to be free of animal products, high fructose corn syrup, and as many preservatives I can avoid. I won’t withhold sugar from my kids. You get one life and you have to live it! I feel like moderate sugar is ok and pop-tarts need to be consumed because they are delicious and sprinkles make everyone fricking happy! They already can’t eat so many things that they wish they could because we are vegan. Everything in moderation and all of that.

It is actually really easy to make a healthier, vegan version of pop-tarts at home and fill them with whatever you like, even if you like blueberries ( but seriously, there are way better choices than blueberry!) The dough is easy to make and work with, and they bake up really fast! If you have ever made easy pie dough, it’s basically that!

So if you have been without pop-tarts for far too long, the wait is over. And if you grew up eating them every day like I did, these will surely bring a smile to your face. I mean come on, who doesn’t want an excuse to eat chocolate for breakfast every now and again!

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INGREDIENTS:

The Dough

• 1 3/4 cups all purpose flour

• 1/2 cup cocoa powder

• 2/3 cups vegan butter

• a pinch of salt

• 2 tablespoons white sugar

• 3 - 4 tablespoons ice water

• sprinkles for topping (optional)

The Filling

• 3 tablespoons brown sugar

• 2 tablespoons cocoa powder

• 1/3 cup of plant based milk

• 3 oz vegan chocolate chips or chopped chocolate

• pinch of salt

The Glaze

• 1/4 cup powdered sugar

• 1 teaspoon cocoa powder

• a few drops of plant based milk

COOKING INSTRUCTIONS:

1. Preheat oven to 350.

2. Prepare your filling adding half of the chopped chocolate, and the remaining ingredients to a small sauce pan. Bring to a boil, then reduce heat to simmer. Cook for 5 minutes to allow sauce to thicken. Remove from heat, and stir in the remaining chopped chocolate. Set aside to cool.

3. To make the dough, add flour, cocoa, butter, and salt to a food processor. Pulse until well combined.

4. Add in the water one tablespoon at a time until a soft dough has formed. Pop dough in the fridge for 10-15 minutes.

5. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife, and save the scrap dough.

6. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop-tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

7. Scoop a teaspoon of chocolate filling onto a rectangle, and smear it around a bit in the middle, careful to not get too close to the edges.

8. Top the chocolate filled piece of dough with another rectangle of dough. I use a spatula to lift the rectangle and place on top. Use a fork to press, and seal the edges.

9. Place pop-tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20 - 25 minutes.

10. While pop-tarts are baking, mix together the glaze. If it is too thin you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

11. Once pop-tarts have cooled a bit, spread the icing and serve. You can also top with sprinkles.

Yields 8-10 pop-tarts

Classic Vegan Cranberry Scone

I love to bake, but my 12 year old daughter love to bake more. One of our favorite things to do together is veganize our favorite old treats.

These scones are super simple to whip up. So simple that our daughter did the baking on these beauties.

We mixed in dried cranberries but you could mix in any dry fruit, nut, or even chocolate chips. You could also leave out fruit or nuts and add some almond or vanilla extract for a simple yet still delicious vegan scone.

If a 12 year old can bake up a perfect batch of these cranberry scones, so can you!

Ingredients:

• 2 cups of all purpose flour

• 8 tablespoons vegan butter

• 1/3 cup sugar plus 1 teaspoon

• 1/2 cup plain vegan yogurt, I used Kite Hill plain almond yogurt

• 1 flax egg

• 1 teaspoon baking powder

• 1/4 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup dried cranberries

Optional Icing:

• 1/3 cup powdered sugar

• 1 tablespoon diary free milk

• 1/8 teaspoon vanilla extract

Instructions:

Preheat oven to 400 degrees

1. In a medium bowl, combine 1/3 cup of sugar, flour, baking soda, baking powder, and salt. Mix well.

2. Add the butter, and using your hands, work in the butter until the mixture seem coarse and sort of crumbly. Add the cranberries to the mix.

3. In a small bowl whisk the yogurt and flax egg.

4. Add yogurt mixture to the dry mixture, and stir unitl combined. Knead until a smooth dough comes together. It will seem dry and crumbly at first, but it will come together as you keep kneading.

5. Once it has come together, form a disk with the dough about 7-8 inches wide, and 3/4 of an inch thick. Sprinkle 1 teaspoon of sugar on the dough, then cut the circle into 8 triangles.

6. Place scones onto a parchment paper lined baking sheet, and bake for 15-20 minutes. You can brush them with a little plant based milk before popping them into the oven to help them brown. We used oat milk, as it browns nicely, but you can use what you have. They are done once they are light brown on top, and firm in the middle.

7. Allow scones to cool. You can optionally top them with an icing drizzle once cooled. Just whisk the sugar and milk and drizzle over the tops of the scones.

8. Store in an airtight container at room temperature.

yields 8 scones 

Vegan Glazed Yeast Donuts

Who doesn’t love a donut, am I right?

I mean I guess maybe you could dislike donuts, but I am really going to need you to explain, because I am confused!

I grew up eating Krispy Kreme in a small town where every weekend someone would stand at a stop light selling Krispy Kremes as a band, camp, church, footballs, whatever fundraiser! You could always get boxes of red light intersection donuts. Does anyone else know what I am talking about? It was a thing, and I didn't hate it! My parents were far more willing to buy us a box of donuts if it benefited our high school marching band.

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So after going vegan my heart was broken to never again get to pull up to a Krispy Kreme when the HOT sign was lit. I could never again dress my kids up for Krispy Kreme’s Pirate day and get a free donut. I was SAD.

Now don’t lecture me about how they are not good for you. I am perfectly aware. But they are delicious and sometimes it’s ok to eat a bad for you thing. It’s not like I am only eating donuts and hate vegetables.

But no matter what, I could not live in a donut-less world. I would not!

So I set out to make a perfectly glazed vegan yeast donut that would make me no longer miss Krispy Kreme every time I drove by and saw the HOT light shinning and taunting me.

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And I did! These donuts are the best vegan yeast donuts I have had. Not to toot my own horn, but it’s the truth. If you don’t believe me, then make a batch and see for yourself! Are there better glazed vegan donuts out there somewhere? Maybe, I have not found them where I live. I am always on the hunt for vegan donuts where we travel. I want all the donuts, all the time. But, seriously there is no need to search the internet high and low for a better recipe if you want to make them on your own. This one is perfect.

You can glaze them, dip them in chocolate, cover them in powdered sugar, dip them in coconut. Whatever your little donut loving heart desires. We have even covered them in vegan maple bacon, and filled them with jelly for Hanukkah.

So, may all you vegan donut dreams come true, now! Mine sure have. And we no longer have to be sad when passing a school fundraiser at an intersection selling boxes of Krispy Kreme. I still might hand them a 5 and pass on the donuts. After all they are just trying to go band camp.

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INGREDIENTS:

The Donuts

• 4 cups all purpose flour

• 3/4 cups aquafaba (we are using and measuring the whipped product, not the liquid, follow link for instructions)

• 1/2 cup plus 2 tablespoons melted vegan butter

• 1/4 cup sugar

• 2 and 1/4 teaspoon dry active yeast

• 1 cup plus 2 tablespoons plant based milk

• 1/2 teaspoon salt

• 2-3 cups of oil for frying, I use grapeseed but you could use whatever oil you normally fry with

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The Glaze

• 3 cups powdered sugar

• 1/4 cup melted vegan butter

• 1 teaspoon vanilla extract

• 1/2 cup plant based milk, give or take

COOKING INSTRUCTIONS: 

1. Heat milk in microwave for 30 - 45 seconds. You want it warm, but not boiling hot.

2. Add the warm milk, yeast, and sugar to the bowl of your stand mixer. If you do not have a stand mixer, add the contents to a large bowl. Let sit for 5 minutes to activate the yeast.

3. After 5 minutes add the aquafaba, and melted butter to the mix. Next add the flour, and salt, and mix for 5 minutes on medium speed if using the stand mixer. If not using a stand mixer, then mix the ingredients together well in a bowl, then transfer to a floured counter top, and kneed the dough by hand for 5 minutes. The consistency of the dough should be soft, but not sticky.

4. After the dough has been kneaded, place it in a lightly greased bowl and cover with plastic wrap. Pop it in the oven. You are NOT turning the oven on, just leaving it there to rise. If your oven has a dough proof setting you can turn that on. Leave dough to rise for one hour, or until it has doubled in size.

5. Once the dough has finished rising, transfer to a lightly floured countertop. I like to divide the dough in half and work it in two batches. It makes it easier to roll out. Roll out one half of the dough to about 1/4 inch thick. Using a 3 inch circle biscuit or cookie cutter (or donut cutter if you have one) begin cutting circles. You will need to find something small to cut the center out with. We used the lid to our vanilla extract. Roll back out the scrap dough and continue cutting. Repeat with other half of dough. You should have a total of 2 dozen donuts.

6. Place donuts on cookies sheets, and let rest for about 15 - 20 minutes. They will become bigger as they rest.

7. While they are resting, heat 2 - 3 inches of oil in a deep skillet or medium sized pot.

8. Once oil is hot, begin adding the donuts to the oil, 2 or 3 at a time. Fry the donuts for about one minute on each side. If you don't have enough oil in the pan, and they are hitting the bottom, they will easily burn. So make sure to use enough oil!

9. Allow donuts to cool on a wire cooling rack, placed on top of a paper-towel-lined cookie sheet.

10. Once all donuts are done frying, mix all of the ingredients for the glaze. If you find the glaze too thick, you can always thin it with some more milk.

11. Dip one side of the donut in the glaze and place back on the wire rack to allow the excess glaze to drip off.

12. It will only take a few minutes for the glaze to set, and for you to be stuffing your face with delicious glazed donut perfection!

Yields two dozen donuts.

Vegan Strawberry Pop-Tarts

I LOVE pop tarts! Love them. Over the years I have tried several variations of dough and filling.

I settled on this dough because the little bit of extra butter gives them a nice flakey crust, somewhere between a pop tart, and a toaster strudel.

If you don't like strawberries then I'm baffled, but its your pop tart, so fill it with any flavor jam you like. You can fill them with nut butter, maple butter, sweet vegan cream cheese....anything you want!

Just know that however you deiced to make them, they are surprising easy to make, and so good that you will probably want to just go ahead and make a double batch!

We have a family of 6 so these do not last!!! They keep well and will reheat nicely, too.

So if you have never made a homemade vegan pop-tart before, nows the time!

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INGREDIENTS:

• 1 cup whole wheat flour

• 1 cup all purpose flour

• 3/4 cup vegan butter

• a pinch of salt

• 3 - 4 tablespoons ice water

• 3 tablespoons Strawberry jam

• 1/4 cup powdered sugar

COOKING INSTRUCTIONS: 

1. Preheat oven to 350.

2. Add both cups of flour, butter, and salt to a food processor and pulse until well combined.

3. Add in the water, one tablespoon at a time until a soft dough has formed.

4. Roll the dough out on a flour dusted, smooth surface to a 1/8 of an inch thick rectangle. You can trim up the edges with a sharp knife, and save the scrap dough.

5. Once the dough is trimmed and even, cut 3 inch by 5 inch rectangles from the dough, give or take. Be sure when you are calculating how many you can cut, to have a even number. Each pop tart needs 2 rectangles. Roll out any scrap dough and repeat the process.

6. Scoop a teaspoon of strawberry jam onto a rectangle, and smear it around a bit in the middle, carefully to not get too close to the edges. ( this is where you are allowed to laugh at my careless smearing in the above picture..and notice in the next picture how that jam oozed out the sides when I pressed the edges of dough together....the whole do as I say, not as I do thing absolutely applies here)

7. Top the jam covered piece of dough with another rectangle of dough, and use a fork to press, and seal the edges.

8. Place pop tarts on a parchment lined baking sheet, or lightly spray one with cooking oil and bake for 20-25 minutes.

9. While pop tarts are baking, mix together the powdered sugar with 1 teaspoon of jam and 1/2 teaspoon of water. If it is too thin you can add a little more powdered sugar to thicken it back up. You want a spreadable consistency.

10. Once pop tarts have cooled a bit, spread the icing and serve.

Yields 8 pop tarts.

Layered Vegan Breakfast Pie with Quinoa Crust

This delicious and beautiful breakfast pie, combines layers of tofu quiche, with roasted tomatoes, and potatoes, all nestled in savory quinoa crust.

INGREDIENTS:

Quinoa crust

• 1 cup dry quinoa

• 1/4 cup vegan cream cheese

• 1/2 teaspoon thyme

• 1/2 teaspoon garlic powder

Pie filling

• 1 block firm or extra firm tofu

• 1/4 cup plain plant based milk

• 2 large tomatos

• 2 medium sized russet potatoes

• 3 green onions chopped

• 3 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 1 1/4 teaspoons tumeric

• 1 teaspoon onion powder

• 1 teaspoon thyme

• 1 teaspoon salt

• pepper to taste

• fresh basil for garnish

COOKING INSTRUCTIONS:

1. Wash potatoes, and leave the skin on. With a kitchen mandoline, thinly slice both potatoes. If you do not have a mandoline, you can VERY thinly slice them with a knife.

2. Thinly slice the tomatoes.

3. On 2 parchment-lined baking sheets, spread out the potatoes and tomatoes in a single layer. Lightly spray both pans of vegetables with some cooking oil, and sprinkle with a little salt. Bake at 400 degrees for 15 - 20 minutes.

4. Cook quinoa according to package instructions.

5. Once quinoa is cooled, mix in vegan cream cheese, 1/2 teaspoon garlic, and 1/2 teaspoon thyme.

6. Press the quinoa mixture evenly into a lightly oiled pie pan, and set aside.

7. Add drained tofu (no need to press it,) milk, nutritional yeast, garlic, and remaining seasonings to a high speed blender or food processor. Blend until mixture is completely smooth.

8. Once the veggies are done, remove from oven and allow to cooled. Turn oven down to 350 degrees.

9. Begin layering the pie by scooping 1/3 of the tofu mixture into the bottom of the quinoa crust. Next add half of the tomatoes in a single layer. Evenly spread another 1/3 of the tofu on top of the tomatoes. Now add all of the potatoes in an even layers, and sprinkle the green onions over them. Top potatoes with the remaining 1/3 of the tofu mixture and spread evenly. Evenly arrange the remaining tomatoes on top.

10. Place pie in the the 350 degree oven and bake for 30 mintues.

11. Allow pie cool a bit before adding some fresh basil leaves on top and serving.

Easy Tofu Quiche Cups

Tofu, it’s magic, am I right?!?!?

You can sauté it, fry it, bake it, turn it into cheese, and even use it as a really convincing egg substitute.

Did you know you can blend it right up with a few more ingredients and get an amazing and healthy quiche?

And for all of you that are gluten free, just skip the crust and bake your tofu vegan quiche right in a muffin pan. Aren’t they cute??

You can add any veggies you like to the recipe, whatever you have on hand, vegan sausage, bacon, or cheese The sky, errrrr, the muffin pan is the limit. What I meant to say is just don’t overfill the cup or you will have a mess on your hands.

These little beauties reheat like a dream and that makes them perfect for meal prep and an easy grab and go breakfast or lunch!

So for all of y’all that think tofu is gross or boring or you just don’t know what to do with it, here is a solid idea for breakfast, lunch, or dinner. It’s easy, healthy, and super delicious! So really these are a no brainer!

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INGREDIENTS:

• 1 package extra firm tofu

• 1/4 cup plant based milk

• 2 tablespoons nutritional yeast

• 1 teaspoon turmeric

• 1 teaspoon powder garlic

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 2 cups chopped brocoli

• 1/2 medium onion diced

• 1/4 bell pepper

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COOKING INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. In a medium sized skillet, spray a little cooking oil and add the veggies. Sauté until the onions become translucent, then remove from heat.

3. Add the remaining ingredients to a food processor, or a high speed blender, and blend until the mixture is completely smooth.

4. Dump the veggies into the tofu mix, and pulse just a few times to mix them up.

5. Spray a muffin tin with some spray oil, and divide the mixture evenly. The mixture will yield 6 - 8 cups depending on how full you fill the muffin cups.

6. Bake the quiche cups for 25 - 30 minutes. They are done once they begin to brown, and you can pull them away from the side of the pan easily.

7. Store leftovers in the fridge.

Gluten Free Vegan Waffles

Some years ago my friend Deanne introduced me to The Little Insanity website. The all purpose gluten free flour mix recipe has since become my go to! It has worked great in every recipe I have ever used it in!   If you are looking for a fail proof flour blend, check it  out, along with the rest of their Gf and vegan recipes. Not that kind of vegan Is another great  website to check out for a smaller batch  Gf flour blend and other GF vegan recipes. You can just as easily use a store bough gluten free flour blend, I have just learned over time that I am far more pleased with the ones I have made at home!  So check out both of these GF flour blends, and whip up a batch of these easy and tasty waffles!

INGREDIENTS:

• 1 3/4  all purpose gluten free flour blend. If your blend does not have xanthan gum in it, you will need to add 1/8 teaspoon
• 1/4 almond meal (or another 1/4 cup GF flour)
• 1 3/4 cups dairy free milk
• 1/4 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 flax egg

COOKING INSTRUCTIONS:

1. Whisk together dry ingredients in a small bowl.
2. In a larger bowl, mix milk, flax egg, vanilla, maple syrup, and melted coconut oil.
3. Add the dry ingredients into the wet ingredients and mix well.
4. Heat waffle iron on med/high heat and add 1/4 of your batter, following your waffle iron's cooking instructions. 

Yields 4 regular size waffles.

Easy Chia Pudding

 I really love chia seed pudding because it is so simple, delicious, and versatile. You can add all kinds of flavors or toppings to this healthy pudding, depending on your mood. You can always divide the batch between small mason jars and let your family customize their own! 

INGREDIENTS:

• 3 cups almond, coconut, or oat milk
• 3/4 cup chia seeds
• 1-2 table spoons maple syrup

INSTRUCTIONS:

1. Put all ingredients into a large glass mason jar, or any container with a tight fitting lid.
2. Stir well and store in fridge for at least 5 hours, or until the pudding has thickened.
3. Check on the pudding throughout the day, giving the container a shake (hence the tight lid,) or stir from time to time. The seeds like to settle on the bottom of the container before it begins to thicken. A good shake or stir will help.
4. You  can also add a little spice like cinnamon or nutmeg if you like. If you want chocolate pudding, you can add a few tablespoons of dark cocoa powder. You can also add a little vanilla, almond, or coconut extract for flavor. 
5. Top your pudding with chopped nuts, fresh fruit, vegan chocolate chips, shredded coconut, or anythings else you may like!

Smoky Carrot Lox

INGREDIENTS: 

• 4 carrots peeled into wide ribbons

• 1 tablespoon coconut aminos

• 2 teaspoons liquid smoke

• 1/2 teaspoon salt

• 2 teaspoons of seaweed flake (optional)

COOKING INSTRUCTIONS:

1. Toss carrot ribbons with the aminos, smoke, salt, and seaweed.

2. Make a long pouch out of foil and wrap up the carrots making sure the foil is all sealed up.

3. Place foil pouch on a baking sheet and bake at 350 degrees for 20 - 30 minutes.

4. Store in the fridge for up to one week.

Use on bagels with your other favorite toppings.

Tofu Egg Salad

i often will whip up a batch of tofu vegan egg salad sandwiches for get togethers or bbqs. It is so easy to make and often times people have no idea that it is vegan. I also like to make some on the weekends to keep in the fridge for a fast weekday lunch. I love it on crackers or even on salads. The addition of black salt will give it a more convincing egg taste but you don’t have to use it. It is a surfer salt and smells and taste of eggs. You can often find it at specialty spice shops or online.

INGREDIENTS:

• 1 cube extra firm organic tofu

• 1-2 teaspoons turmeric (depending on your preference, I like more, some people like less)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 3 tablespoon diced pickles (plus a teaspoon of pickle juice)

• 1/4 cup vegan mayo

• 1 tablespoons yellow mustard

• 1/2 teaspoon black salt (optional)

• salt and pepper to taste

COOKING INSTRUCTIONS:

1. Wrap drained tofu in a clean kitchen towel, or a few paper towels, and place a few books, heavy plate, or can on top for 5 - 15 minutes to remove excess moisture.

2. Place tofu in a bowl, and crumble with hands or a fork.

3. Add in the mayo,spices, pickles, and pickle juice. Mix well.

4. Store in an airtight container in fridge for 3 - 5 days.

Breakfast, Lunch, or Dinner Tofu Scramble

This recipe works just as well for a quick dinner, as it does a hearty breakfast. The basics are easy! Just add your favorite veggies and sides, and you will have dinner in under 30 minutes!

INGREDIENTS:

The basic scramble:

• 1 block of organic extra-firm tofu (wrapped in a clean kitchen towel or paper towels with a heavy plate or some books on top for 5-15 minutes to remove the excess moisture)

• 2 teaspoons turmeric

• 2 teaspoons smoked paprika

• 2 tablespoons nutritional yeast

• 1 teaspoon garlic powder

• 2 tablespoons liquid aminos

• salt and pepper to taste

Optional Add-Ins:

• chopped onion

• peppers

• mushrooms

• broccoli

• tomatoes

• greens

• seitan

• vegan shredded cheese

• hot sauce

• vegan cheddar sauce

COOKING INSTRUCTIONS:

1. To make the scramble first take the tofu and either break it into a crumble with your hands, or in a blender or food processor. You just want it to resemble scrambled eggs.

2. Next add all of the spices, nutritional yeast, and coconut aminos to the the tofu in a bowl, and mix well.

3. If you are adding vegetable, add 1 tablespoon of oil in a large skillet on medium heat, and begin cooking the veggies until they begin to soften.

4. Next add the tofu to the pan of vegetables. You may need a little extra oil if the tofu seems to be sticking. You can also add a few extra splashes of amnios if the mixture seems dry.

5. Heat until the tofu is warmed through and you are ready to eat!

Here are some ways to enjoy your scramble:

• Put it on southern biscuits.

• Put it on toast

• Eat it with crispy potatoes

• Serve with a side of vegan grits

Seitan Buffalo "Wings"

INGREDIENTS:

• half a batch of seitan

• one bottle of buffalo sauce (Check the back for ingredients to make sure there is not dairy. Most brands are fine, though.)

• 3 tablespoons tapioca or organic corn starch

• 3 tablespoons all purpose four

• salt

• 4 - 5 tablespoons of grapeseed oil

• 1 teaspoon of vegan butter (like earth balance)

COOKING INSTRUCTIONS:

1. Cut the seitan in 1 inch cubes.

2. Mix the tapioca (or corn) starch, flour and a few dashes of salt in a bowl.

3. Add the cubed seitan and mix to coat.

4. Heat the oil in a medium skillet and add in the cubes in batches, cooking for a few minutes on each side. You want each side to slightly brown and be crispy. You may need to turn them a few times. Place cooked wings on a cooling rack with some paper towels underneath.

5. In a small sauce pan, heat half the bottle of sauce and butter, just until the butter melts.

6. Combine the cooked sietan and buffalo sauce in a bowl until the wings are well coated.

Veggie Tofu Quiche

INGREDIENTS:

• 1 block of organic extra firm tofu

• 1 tablespoon almond or coconut milk (you may need to add another tablespoon or two depending on the brand of the tofu)

• 1 cup sliced mushrooms

• 2 cups chopped fresh broccoli

• 1 medium onion diced

• 1 or 2 teaspoons of oil

• 1 handful of any fresh green you like kale, spinach, mixed greens, dandelion greens, etc

• 2 teaspoons minced garlic

• 2 tablespoons nutritional yeast

• 1 teaspoon thyme

• 1 teaspoon salt

• pepper to taste

• 1 teaspoon turmeric

• One ready made vegan pie crust. Most store bought pie crusts are actually vegan. Just make sure you read the ingredients first. You can either use the kind in the refrigerator section that requires your own pie pan, or one in a disposable pan in the freezer section.

COOKING INSTRUCTIONS:

1. Preheat oven to 350 degrees.

2. Wrap tofu in a kitchen towel or a few paper towels and put a heavy plate on top for five minutes to pull out some of the moisture.

3. Break the tofu into pieces and place it in a food processor or high speed blender.

4. Add the tablespoon of milk and mix until the tofu is a smooth consistency.

5. Heat a pan on medium heat and add the oil.

6. Once the oil is hot, add the vegetables and sauté for a few minutes or until the onions become translucent.

7. Mix the tofu, vegetables, and seasonings in a bowl until all the ingredients are well incorporated.

8. Add the tofu mixture to the prepared pie crust and bake for 30 minutes, or until the center seems firm.

9. Cut and serve. Store left over quiche in the refrigerator.

Fluffy Vegan Southern Biscuits

I was raised in the south. Both of my parents were born in raised in Alabama and my mom grew up on a farm. Most of my childhood memories involving my Grandmother are in her kitchen or watching the occasional episode of Hee Haw, but mostly in the kitchen. My grandmother cooked three meals a day and every one of them included homemade biscuits or cornbread. She taught any of her grandkids that were willing to learn how to make her biscuits, and it is my most cherished recipe. I have adapted my grandmothers recipe to make our biscuits vegan. My grandmother always used buttermilk but we have added just a little vinegar to our plant based milk to make it curdle and give it that butter milky zip. I also use vegan butter instead of shortening like she used, and I am pretty sure if she were alive I would get an ear full about that! But for the most part, I make them just like she taught us, and they are perfect as far as I am concerned. A light, fluffy, buttery, southern staple that any good southerner ( or anyone who knows anything about anything) should be baking up all the time. My Grandmother would be so proud to know that a little piece of her kitchen was making its way to so many people. I just wish she were alive so I could tell he how much everything she taught me has meant to me, and how she helped shape me into who I am now, and so I could give her one more hug. I love you Grandmama.

INGREDIENTS:

• 3 cups of all purpose flour plus 1/2 cup flour

• 2 tablespoons baking powder

• 1 1/2 teaspoons salt

• 1/2 cup of vegan butter like Earth Balance

• 1 1/2 cups plant based milk, I prefer almond or oat milk for baking

• 1 tablespoon white or apple cider vinegar

COOKING INSTRUCTIONS:

PREHEAT OVEN TO 450 DEGREES

1. Add 3 cups of flour, baking powder and salt to bowl and mix with a whisk, making sure it is mixed well.

2. Add the butter using your hands to mix it into the dry ingredients, using your fingers to break up the butter until the mixture becomes crumbly.

3. Pour vinegar into the milk and let it sit for a few minutes. Now add milk into the mixture, again using your hands, mix the milk in. THIS IS IMPORTANT: do NOT over mix. You want everything combined, but stop once you get to the point that the dough can be handled. It will likely still be sticky, but the less you mix it, the fluffier the biscuits!

4. Sprinkle some of the remaining 1/2 cup of flour onto a clean work surface. Sprinkle enough flour over your dough to be able to handle it.

5. Gently pat the dough out on your floured surface until it's about an inch or so thick. Using a biscuit cutter or glass , cut circles out of the dough, patting down the scraps until all of the dough is used.

6. Place biscuits together on a backing sheet. It helps them to rise if they are touching.

7. Bake biscuits for 10-15 minutes. Once they begin to brown on top check them by pulling one away to see if they are baked through.

These are perfect topped with Chicken Fried Seitan, vegan butter, jam, jelly, or tofu scramble. 

IF you like this recipe, then try these:

Vegan Angel Biscuits

Vegan Deluxe Biscuits and Gravy

The Jax Biscuit Sandwich