Posts Tagged ‘breakfast’

  This week was the start of a new school year, and it was great to have a break over the weekend. Our whole house slept in Saturday morning, and then we  had a nice family brunch the next day. The non-vegans had eggs, bacon, biscuits, and gravy. But, I finally got to try this great pancake recipe from my all-time favorite blogger, Lolo, author of the Vegan Yum Yum cookbook. Even the carnivores enjoyed the pancakes, and they were so easy to cook!

I made some changes, but you can find to original recipe, here.

Ingredients… (For about 12 pancakes)

  • 1 3/4 cup soymilk
  • 1 tbs sugar
  • 2 tbs vegetable oil
  • 1 1/3 cup all-purpose white flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp extract (any flavor, I used vanilla)
  • 2 tsp wheat germ (optional, but makes the pancakes fluffy and light.)
  • Add all the ingredients to a large bowl.
  • Use a hand mixer to blend all the ingredients evenly together, not forgetting to scrape down flour from the sides of your bowl while you blend.
  • Heat a non-stick pan over medium-high heat for a few minutes. Then, pour some batter, depending on how big you want your pancakes to be, into the center of the UNgreased heated pan.
  • While the batter cooks, bubbles will start to form around the edges. Once the underside is golden brown, flip the pancake with a spatula and cook the other side.
  • While you finish cooking the rest of the batter, have a plate in your oven at about 200 degrees, just to keep the already finished pancakes warm.
To Serve!
Serve these pancakes with Earth Balance and maple syrup, for breakfast or brunch (or even dinner!) If you have kids at home, a fun way to serve this dish is to cut the pancakes into strips, lay them on a plate, and have a small bowl of maple syrup to ‘dunk’ them nearby.

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Today, I was surfing the web for a decent granola bar recipe to test, when I stumbled upon a blogspot.com blog, ‘The Savory Notebook’. Being a blogger myself, I was immediately interested. The picture was exquisite, and I knew right then, that it was the right recipe for me. I substituted some of the ingredients and changed around some things, so here is the html to the original page; http://savorynotebook.blogspot.com/2005/08/chewy-peanut-butter-granola-bars.html, and here is my version, enjoy!


1/2 cup roasted salted peanuts

1/2 cup roasted sunflower seeds

1 cup golden raisins

1/2 cup dried blueberries

1/2 cup dried cherries

2 cups toasted rolled oats

2 cups puffed brown rice cereal

1/2 cup peanut butter

1/2 cup packed brown sugar

1/3 cup light corn syrup

1/3 cup honey

1 teaspoon vanilla

1/4 teaspoon ground cinnamon

3/4 cup chilled Ghirardhelli dark chocolate chips

Cut up the dried cherries into smaller pieces in a large bowl if needed, then add the golden raisins and dried blueberries. Mix in the cinnamon and vanilla extract. Stir well.

Combine peanuts, sunflower seeds, toasted oats, and puffed rice with the fruit, stir, and set aside.

Combine the peanut butter, brown sugar, light corn syrup and honey in a microwavable bowl and heat on high for about 1 to 2 minutes. Stir, then fold it, along with the Ghirardhelli dark chocolate chips, into the dry mixture for a few minutes, or until fully incorporated.

Scoop the mixture into a 9 x 13-inch baking pan with a sheet of wax paper on the bottom with enough slack to use the sides to lift the granola bars out when they are fully cooled. Press down the granola mixture on the top with another sheet of wax paper, until even and your ideal thickness and density is reached.

Let bars cool for 1 to 2 hours, before cutting into bars.

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    Okay, I was looking on vegweb.com for a good vegan oatmeal cookie for breakfast-on-the-go this week, but I couldn’t find one that I really wanted to make. The some of the “Anna’s Amazing Vegan Chocolate Oatmeal Cookies” recipe looked good, although I dont like nuts or chocolate in my oatmeal cookies. So, I just changed the recipe a tad, but aside from the nuts and chocolate switched out for the two types of raisins, its pretty much the same. Anyway, here is my take.


1 c. Earth Balance (butter or margerine)

3/4 c. sugar

3/4 c. brown sugar

1 1/1 tsp. vanilla

2 c. flour

1 tsp. baking soda

1/2 tsp salt

1 tsp. cinnamon

1/2 c. oatmeal

1 c. golden raisins

1 c. regular raisins


Preheat oven to 365.

Beat the vegan butter, sugars, and vanilla until creamy and mixed throughout.

Mix flour, baking soda, salt, cinnamon, and oatmeal in a separate bowl. Add sugar/butter mixture. (If mixture is too dry, add almond milk. stir in raisins.

Spoon onto lightly oiled cookie sheets, keeping each cookie about 3 inches apart.

Bake 7-12 minutes, or lightly golden. let cool on cookie sheets for 2 minutes, then transfer to cooling rack.


Makes about 3 dozen.

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