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Love.We also enjoyed some pretty swank vegan pizza - a refrigerated crust from TJ's topped with some marinara, leftover roasted veggies (carrots, parsnips, cauliflower, garlic, cherry tomatoes and onion) and some leftover field roast sausage, crumbled. Topped with a packet of Chreese sauce. It was really good! Quick and easy, just what I was in the mood for.
It was a "use-up-all-these-aging-leftovers" kind of weekend, so I transformed my leftover pumpkin puree (from making VWaV Best Pumpkin Muffins) into pumpkin pancakes. They were wicked, wicked good. They reminded me of when we used to get pumpkin pancakes all the time in Michigan at The Original Pancake House. Topped with tonnnnnns of whipped cream. I need to work on the vegan whipped cream angle. Maybe next time we'll try some coconut milk whipped cream, been meaning to give that a go. Anyway, try these pancakes, I don't think you'll be disappointed.
Pumpkin Pancakes of Powa!
Serves 2 adults and 2 kids
1 3/4 cup ap flour (or some combo of ap flour and ww pastry flour)
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp fresh ground nutmeg (or 1/2 tsp already ground)
egg replacer for 3 eggs (4.5 tsp egg replacer mixed with 6 tablespoons water)
1 1/2 cup nondairy milk
3/4-1 C pumpkin puree
4 T canola oil
1 T molasses
Combine dry ingredients. Combine wet ingredients. Mix toghetha. Cook in a skillet. EAT IT! Yum.
It was a "use-up-all-these-aging-leftovers" kind of weekend, so I transformed my leftover pumpkin puree (from making VWaV Best Pumpkin Muffins) into pumpkin pancakes. They were wicked, wicked good. They reminded me of when we used to get pumpkin pancakes all the time in Michigan at The Original Pancake House. Topped with tonnnnnns of whipped cream. I need to work on the vegan whipped cream angle. Maybe next time we'll try some coconut milk whipped cream, been meaning to give that a go. Anyway, try these pancakes, I don't think you'll be disappointed.
Pumpkin Pancakes of Powa!Serves 2 adults and 2 kids
1 3/4 cup ap flour (or some combo of ap flour and ww pastry flour)
2 tsp baking powder
1/2 tsp salt
1 tsp sugar
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp fresh ground nutmeg (or 1/2 tsp already ground)
egg replacer for 3 eggs (4.5 tsp egg replacer mixed with 6 tablespoons water)
1 1/2 cup nondairy milk
3/4-1 C pumpkin puree
4 T canola oil
1 T molasses
Combine dry ingredients. Combine wet ingredients. Mix toghetha. Cook in a skillet. EAT IT! Yum.
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Continuing with my southern comfort food addiction, last night we had fried seitan chicken, smoky collard greens, and some crazy good pickle chips and radishes that we made. I made the seitan the day before, using the recipe from Yellow Rose Recipes - I've been digging that recipe a lot. I think next time I make fried chicken, though, I would probably try to carefully slice my cutlets in half. They were a little squishy in the middle. But serioulsy, it was wicked good anyway, this is a minor thing.
Another Vegan Southern Feast
I used the Jay-Lo's Fried Chicken recipe from La Dolce Vegan! and I think this is the best it's ever worked. It was almost eerie how convincing it looked on the plate!
The collards I've talked about before here, and they were as magical as ever, even without mushrooms. Quote from Chad, "If you would have told me a year ago that I could love collard greens so much, I would have laughed in your face. But I want to eat these every day." Seriously, try this recipe! It's soooo good.
The pickles were kind of a last-ditch effort to save some aging cucumbers and some radishes that I had no use for. Oh and a red banana like pepper. I used a recipe from Mark Bittman's How to Cook Everything Vegetarian and they've been in our fridge for quite some time. They are so sour and awesome and addictive! It's really hard to stop eating them. Silas is a big fan of the radishes, what a freak child! I think the texture of the cucumbers is weird for him, but the radishes remain crispy. In fact, I have some radishes from the CSA that I need to slice up and throw in the dwindling jar...
Another Vegan Southern FeastI used the Jay-Lo's Fried Chicken recipe from La Dolce Vegan! and I think this is the best it's ever worked. It was almost eerie how convincing it looked on the plate!
The collards I've talked about before here, and they were as magical as ever, even without mushrooms. Quote from Chad, "If you would have told me a year ago that I could love collard greens so much, I would have laughed in your face. But I want to eat these every day." Seriously, try this recipe! It's soooo good.
The pickles were kind of a last-ditch effort to save some aging cucumbers and some radishes that I had no use for. Oh and a red banana like pepper. I used a recipe from Mark Bittman's How to Cook Everything Vegetarian and they've been in our fridge for quite some time. They are so sour and awesome and addictive! It's really hard to stop eating them. Silas is a big fan of the radishes, what a freak child! I think the texture of the cucumbers is weird for him, but the radishes remain crispy. In fact, I have some radishes from the CSA that I need to slice up and throw in the dwindling jar...
7 comments:
Oooooooh! Yum!!!
YUM, I love chicken fried seitan. My fried chick hatin' husband loves it as well....seriously, he asks for it once a week. I use the PETA recipe.
Funny, my 2 year old loves radishes as well. Both of my children are "freak" children in the eyes of most of our friends and family. They are the only kids I know who happily gobble up tofu, seitan, and most veggies!!
Silas is the best! i loved radishes when i was wee, too. really confused my parents - i loved brussel sprouts, broccoli, and lima beans, too. gotta love that! ahahahaa!
your biscuits 'n gravy = glorious! that's what i'm talk'n about! mmmmmmmmmmm! hooray for using up what you had in the fridge, too! not wasting food is the best ever! and those pumpkin pancakes look like the best ever, too! dayyyyum! hooray for more collards of yumminess (we printed off the recipe for the next time we have some collards! i can't wait!) - and i love the chicken fried seitan. makes me sadface that my stomach can't handle seitan. grrrrr. and now i want pizza. awesome! :)
yummy stuff, getting me psyched for class. you should change your blog title to have biscuits and gravy in the title :)
I made country fried tofu w/ biscuits and gravy recently. I've got about 1 more meal left to make. yummy!
the ulitmate biscuit for me = chedda scones from bittersweet. though I use cheesly instead of the dreaded scheeze.
Lisa - thanks!
carrie - that's so funny that your kids like radishes, too! It's just weird, because I'm soooo not a radish fan, which is why I pickled them in the first place. I'll have to look up the PETA recipe for fried chicken. It's like biscuits and gravy, you can never have too many versions, IMHO.
jessy - he is SUCH a good eater, we are soooo lucky! I wonder if radishes are a universal with kids?! That is so strange, I never would have thought so. That's lame that you can't have seitan without consequences. I kind of wonder how often we should be having it, too, it does seem pretty tough to digest. I need to get back to making beans more from scratch, Silas is on an anti-tempeh kick right now (why?!?). But beans are always a crowd pleaser!
Bethany - I seriously should change my blog title! It's getting a little ridiculous around here. I've got to check out your country fried tofu AND those chedda scones! I have yet to try cheesly OR scheeze. But I'm sensing you have a preference...We'll be in Portland this weekend, so I'll have to make a stop at Food Fight! for some faux cheese goodness.
I have major pancake envy. Yours look so good and I am THE WORST pancake maker.
I've never heard of Chreese. Am I missing out?
hi, an mdc mama over here -- i recently poured over your archives while nursing down a piranha baby, so thanks for the entertainment, lol!
anyway, just wondering what biscuits and gravy recipe you use!!
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