Because there is NO way you are sick of pumpkin yet, right? This recipe is a blend of 3-4 Spark People recipes for pumpkin pancakes. The combo of baking soda and baking powder give you fluffy and lighter pancakes despite the heavy pumpkin and whole wheat flour (you could sub white too I suppose).
- 2 1/2 cups whole wheat flour
- 2 1/2 cups water
- 1/2 cup soy milk
- 2 tbsp baking powder
- 1 tsp salt
- 1/2 cup mashed, cooked pumpkin
- 1/2 tsp cinnamon
- 1/4 tsp fresh ground nutmeg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar (or white if necessary)
Combine soy milk with the tsp vinegar in a separate bowl. Give it 5 minutes to curdle – you have just created vegan buttermilk. Stir together pumpkin, spices, water and soy milk in mixing bowl. Add in remaining ingredients and stir JUST UNTIL MOIST, NO LONGER or your batter will become flat, dense and lifeless, like your ex-husband. Let sit 5 minutes to rise and lightly stir again. Let rest 5 more minutes and cook them up as you would regular pancakes.
Posted in Breakfast, Fall Food, Fridge Finds, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged buttermilk, fall foods, pumpkin pancakes, vegan, vegan pumpkin pancakes recipe, vegetarian
Good use of leftovers here. Had brown rice, marinated tofu, and roasted butternut squash in the freezer, so just had to chop up some ginger, garlic and shallots. Had this dish on the dinner table in under 20 minutes. YUM! This rice dish freezes well after you put it together too-add some more veg broth and coconut milk, maybe a little curry powder and you have soup. So many possibilities.
- 1 c brown basmati rice (I used pink rice)
- 2 c water
- pinch of salt
- 2 lbs butternut squash
- 2 tsp sesame oil
- 1 c sliced shallot
- 1 tbl minced fresh ginger
- 3 cloves of garlic
- 1 tsp lime zest
- 1/4 tsp red pepper flakes
- 1/4 tsp salt
- 3/4 c light coconut milk
- 1/4-1/2 c veg broth (I just used water)
- 1 tbl freshly squeezed lime juice
- Cook rice (add rice, water and pinch of salt)-I pulled this pre-made from the freezer
- Preheat oven to 400, bake squash for about 45 minutes-you could microwave this too if you are in a big hurry
- When squash is cool to handle, preheat a large skillet over med-high heat. Sauté shallot in the oil for about 7 minutes. Add ginger, garlic, lime zest, red pepper flakes and salt, saute for 2 minutes, turn heat to low
- Scoop the flesh out of the squash into the pan, add the coconut milk. Mash into a creamy consistency. Add rice and stir well. Add 1/4 c veg broth (or water) and mix well. You can add up to another 1/4 c of brother to get a creamier consistency if you want. Add lime juice, salt if needed and enjoy!
Recipe courtesy of Appetite for Reduction, my most used and abused vegan cookbook. Go get it.
Posted in BBQ, Dinner, Fridge Finds, Less is more, Meat Substitutes, Quick Cooking, Recipes, Vegan, Vegetarian
Tagged butternut squash, coconut milk, comfort food, fall foods, holiday, side dish, vegan rice, vegan side dish, vegan thanksgiving