Most mornings in our house start with a smoothie or oatmeal, usually depending on the temperature. Every now and then I get a hankering for pancakes and this recipe was created on one such morning. I wanted a small stack for two that wouldn't hurt our figures this season but would still satisfy the craving. I found just the ticket with gluten-free oats ground into a powder combined with corn flour creating a unique spin on the original Bisquick version I grew up on. Soon they were covered with a super-powered warm blackberry sauce, the secret ingredient? Chia seeds for thyroid health and protein. It's hard to tell that there is no dairy, refined sugar or gluten in this recipe, just good-for-you ingredients to fuel your body so you glow from the inside out!
Makes 5 Pancakes
Gluten Free Tip: For those with a sever gluten-allergy like Celiac disease replace the gluten-free oat flour with an all-purpose gluten-free baking flour mix in the pancake and sauce recipe. Also ensure the baking powder is gluten-free (I also like to find aluminum free.)
Fresh blackberries are heated, mashed and combined with chia seeds and dairy free milk to create a thick and healthy sauce with a drizzle of agave to sweeten the load. This recipe was created for a savory sauce on pancakes that wasn't bad for us and it turned out wonderful! Use on ice-cream, dessert recipes, oatmeal and any way you can dream up.
There is nothing a like a big comforting bowl of "chicken" noodle soup to soothe your body in the cold of winter, especially when you are feeling a little under the weather. We recently traveled to some ancient sites in Mexico and in all the different modes of transportation and human contact I caught a small bug and then passed it to my husband. The first thing I did was buy a lot of fresh fruit and vegetables, made ginger tea made from freshly peeled ginger root, and recipes with lots of garlic, onions and herbs. Nothing sounded quite as good as a big bowl of "chicken" noodle soup yet without the traditional chicken and instead with extra veggies, noodles and a surprise ingredient for protein. The results were irresistibly delicious, a very good soup that is satisfying, hearty, filling and flavorful. It makes you feel good which is perfect if you aren't feeling 100%, and if you are it will make you feel even better. I'm pleased to announce we're both feeling much better. I love that this recipe is full of nutrient rich vegetables. I would make it again and recommend it to you! Whether you are feeling like a superhero or have a little cold, this soup is a great recipe to have on hand this season for a healthy body!
Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 4-6 Bowls
If you look at a standard Thanksgiving meal and skipped the Turkey, there are a lot of vegan options out there. Have Mashed Potatoes, Gravy, Cranberries, Rolls, Salad, Green Beans and Stuffing, modify slightly as needed to avoid dairy, gluten, oil and sugar. I released an e-Book last year, free when you subscribe, that focuses on having a vegan holiday meal. It has a delicious lentil loaf, cheese ball, winter salad, divine cheesecake with caramel sauce and more!
This year I'm making recipes from my new book The Artistic Vegan Cookbook, An Alchemical Transformation. I'm choosing options that are plant-based, low-fat and won't hurt my figure. I just lowered the PDF to $9.99 so you can have access to over 150 vegan + gluten-free recipes not released on this site. I've had wonderful feedback and hope you get a copy too!
Thanks-Living Menu from The Artistic Vegan Cookbook: An Alchemical Transformation (on Amazon!)
For Dessert, pick your favorite, here a few options:
Plus here are some new ideas!
Breakfast - World Fusion Tofu Scramble with House Fries and Biscuits
The Main Course - Homemade Vegan Sausage
Mashed Potatoes & Gravy with a Brussels Sprouts Salad.
I hope you found this helpful and you are able to enjoy a variety of vegan options this season! Thank you SO much for subscribing, following and trying my recipes.
Thanksgiving is right around the corner and is a big holiday for foodies and non foodies a like in America. Gerald and I used to both enjoy the traditional thanksgiving growing up and now enjoy a vegan variety of delicious food!
In 2010 we shared our first vegetarian thanksgiving together! This was pre-blog life in our little studio. Here are some old pictures I found of our scalloped potatoes, green been casserole, creamy potato soup with a veggie platter, pumpkin bread, pies, stuffing, fruit-salad and cranberries not featured.
Here was one of our yummy pies from 2010.
In 2011 we shared a non-traditional vegan Thanksgiving with all of our favorites! Hummus with Pita Bread and Veggies, Vegan Pesto Pasta with Tofurkey and dessert. Another pre-blogging event right before I started the blog! No pics.
This is what we had in 2012 for our Vegan Thanksgiving!
Our 2012 Menu was:
Homemade Wheat (Yeast Free) Bread
Vegan Tempeh Loaf
Fresh Cranberry Sauce
Creamy Mashed Potatoes
Vegan Mushroom Gravy
Fresh Healthy Green Bean Casserole
Pumpkin Pecan Pie & Cherry Pie
In 2013 we enjoyed an Aloha Style thanksgiving! Pic of one of our dishes we enjoyed in Hawaii below.
Now here it is 2014 and I am planning a delicious meal for me and my honey. I went to the market today and am ready to go! I typically toss tradition out the window and just have fun so don't expect anything different. ;) I will be sharing soon! In the mean time...
Here are hand-selected recipes that I think would be great for Thanksgiving!
Vegan Cream Cheese Filled Tomatoes with Spices and Green Onions
GF Nut 'N Seed Bread
If no concern with gluten: Homemade Vegan Wheat Bread - Yeast Free
Fresh Cranberry Sauce
Pan Fried Pepper Jack Veggie Potatoes (My husband's middle son LOVED these!!)
Steak Fries (My hubby's fav!!)
The Main Course:
Grab n go BBQ Tempeh Bites (Make into a Tempeh Loaf!!)
Pecan Carrot Cake (Raw)
I hope this helped provide some ideas! May our family and yours be blessed with an abundance of thanksgiving and love!
“One kind word can warm these winter months” Japanese Proverb
This morning we had a whimsical breakfast! Chocolate Almond Butter Banana Nice Cream Parfaits with Brownie Bites served with Chocolate Covered Katie's No Flour Black Bean Brownies, Lattes and a good book!
The next time I am asked to bring a dish to pass at a gathering I will hands down be bringing these brownies! Thanks Katie!
This is turning into one of my favorite desserts! I tested them out today on our friends not telling them they were made with black beans, just handing them a tray full of brownies and snacks.
This is what I got back, I think they loved them and proves this is the recipe I'd love to share others!
They are also great with vanilla nice-cream! (Blend frozen banana chunks and add vanilla.)
If dessert was covered then I would surely bring my pesto pasta dish!!! The secret? Grow your own basil with love it tastes better I swear! I purchased this basil plant for less than $3.00 as a starter. Once it was planted with a little tender love and care it thrived! The smell and fragrance is wonderful and brings daily happiness.
The plant was beginning to flower so I trimmed it back and thought it was the perfect excuse to make pesto. We used to enjoy pesto pasta all the time and haven't had it in ages. It is one of our all time favorite meals to enjoy and my husband was pleased to see what I was up to in the kitchen! Now you can make it too!
Set aside enough to enjoy on pasta or whatever dish you had in mind and freeze the balance in ice cube trays. This is a perfect way to preserve the pesto and it will last for over a month in the freezer. Take it out and add to future dishes as you would fresh pesto. Note when it melts it provides a surprising amount of flavorful deliciousness!
To make pasta simply boil your favorite pasta, we chose brown rice pasta for a gluten-free blend. Serve with your favorite veggies and enjoy! What did I do? In a wok I took veggie broth, added chopped onions, garlic, yellow bell peppers, tomatoes and olives and stir fried in the broth to steam. Blanched veggies works great too. I drained the pasta, coated with pesto sauce and folded in the veggies, served with basil on top! YUM! For a real treat add a vegan sausage to make the perfect dish.
I hope you found this information fun and helpful! I recently learned about ALOHA recipes and can't wait to check out more for inspiration.... look here to find your inspiration! A bunch of happy and healthy vibrant recipes that look amazing. I love learning new things and can't wait to learn more and share more.
To your continued health and happiness!
PS - Thanksgiving posts coming soon....!
These gluten-free bars are heavenly. Roasted peanut butter, dates, cranberries, raisins, cashews, coconut flakes, chia seeds, puffed amaranth and more create a power-packed protein bar, free of gluten. These are perfect to take with you on the go. No refrigeration is required. Store in a Tupperware or individually wrap, pack them in a lunch, eat them in the office or before going to Teotihuacan like we did! :) It provided us with enough fuel to climb to the top of the Pyramid of the Moon and the Pyramid of the Sun, how is that for an energy bar. I put these bars to the ultimate test. I made them the day before we left, packed them in a Tupperware once they were cool. They held together without refrigeration, being jolted around and each time provided a savory treat that was good for us. Breakfast, snack or dessert - all good options for these bars. A lot of granola bars contain a lot of honey or agave, these have an exceptionally low amount, enjoy!
Total Time: 35 Minutes | Prep Time: 10 Minutes | Cook Time: 25 Minutes | Servings: 8 Bars
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