Vegan Friendly Recipes

Dave’s Famous Pancakes

12 medium-size Pancakes

Ingredients:

• 1 whole banana (substitutes two eggs)
• 1 cup of flour ( I mix whole wheat with all purpose unbleached flour)
• 3/4- 1 cup of Almond milk or (Trader Joe’s) Hemp milk 
• 1/2 tbs Vanilla
• 1/2 tsp Ground Cinnamon 
• 1/2 tsp Ground Nutmeg
• a pinch Ground Cloves
• 1 tbs Coconut oil

Method:

Pour all of the ingredients mentioned above with the exception of the Coconut oil in a blender (I find it easier to mix this way because of the banana). Once mix is blended pour contents into a big mixing bowl (I do this just to make sure that the banana is blended). Preheat griddle or flat-pan on stove. Pour Coconut oil onto griddle/flat-pan until it melts. Use a big spoon to scope the batter, which aslo helps with the shaping of the cakes. Let cakes sit for 5 mins or so depending how fast they cook. Flip the cakes over, make sure the cakes are brown. Repeat until all of the batter is gone from the mixing bowl. Serve while cakes are hot!

Bon Appétit<3!

Inspired by a recipe my friend Dave Davidson from the band Maps & Atlases sent me. I tweaked it a little, but honestly it’s all his, so thanx Dave<3!…lol…..  

Vegan Chocolate Chip cookies

6 large cookies

Ingredients:

• 1 cup unbleached all-purpose flour (I used the Trader Joe’s brand but any will work)
• 1/4 tsp baking soda (I used the Trader Joe’s brand but any will work)
• 1/4 tsp sea salt
• 1/2 cup brown sugar (I used the Target brand)
• 1/4 cup pure maple syrup (I used Parker’s pure New York maple syrup)
• 1 egg replacer (recipe to follow)
• 1/2 tsp pure vanilla extract
• 3/4 cups semisweet vegan chocolate chips (I used the Trader Joe’s brand)

Method:

Preheat oven at 350 degrees F, and lightly butter (I used Earth Balance) medium-size baking pan. In a medium-size bowl, combine flour, baking soda, and salt. Then in another medium-size bowl, combine the brown sugar, maple syrup, egg replacer, and vanilla, and mix until it’s blended. After the brown sugar, maple syrup and etc bowl is blended, slowly pour in the bowl that contains the dry ingredients (flour, baking soda and salt). Mix the dry ingredients until it is combined with the wet ingredients. Fold in the chocolate chips and take a spoon and scoop out six balls of dough. Place cookie dough balls onto the lightly buttered pan. Make sure each cookie has space to spread so they they wont bake into each other. Bake cookies for 15 to 18 minutes or until they are golden brown. Let cool for 5 minutes and then serve.

Bon Appétit<3!

Inspired by Mom’s best chocolate chip cookies and @delightfulmornings ….

Curry Kale, Tofu and Veggie Stir-Fry

Serves 4

Ingredients:

• 1 medium size Onion (chopped)
• 1 cup of Kale (chopped)
• 1 cup of tofu (stir-fried Tofu Bites. See recipe below)
• 2 medium size Carrot (Peeled and chopped)
• 1/2 small size Red Pepper (chopped)
• 2 medium size Mushrooms (chopped)
• 1 stalk of Celery (chopped)
• 1 garlic (chopped)
• 1 tbsp Extra Virgin Olive Oil
• 1/4 tsp sea salt (season to desire taste)
• 1/4 tsp Curry Powder (season to desire taste)
• 1/4 tsp Basil (season to desire taste)
• 1/4 tsp Cumin (season to desire taste)
• 1/4 tsp Black Pepper (season to desire taste)
• 1/4 tsp Garlic Powder (season to desire taste)

Method:

In a medium-size wok pan on high-heat pour tbsp of olive oil. Tilt pan to allow the oil to spread all over and then add in the onions, garlic, mushrooms, carrots, celery and red pepper. Stir veggies. Add in the tofu bites and the chopped kale. Let it cook for two minute and then mix. Add seasonings and mix the veggies. Let cook for 2 minutes and then stir. Repeat twice, and let cook for another minute. Let cool and then serve.

Bon Appétit<3!

Inspired by Swatatdee Thai Restaurant in Plattsburgh, NY…

Stir-Fried Tofu Bites

Serves 5

Ingredients:

• 1 (15 ounce)  Extra Firm Tofu (I used the Trader Joe’s brand)
• 3 tbsp Extra Virgin Olive Oil (I used the Trader Joe’s brand)

Method:

Drain, rinse and then pat dry tofu. Cut tofu into 1/2-inch-thick cubes (make sure not to slice into thin cubes). Pour oil into a medium-size skillet over high heat. Place tofu into the pan (make sure to give each cube space to avoid them sticking to each other). Let tofu cook for 5-minutes without stirring. Once bottom is golden brown turn over, and let it cook for 2-minutes or until golden brown. Repeat until all sides are golden. Place cooked tofu on a plate to dry. Let cool and then serve.

Bon Appétit<3!

***Stir-Fried tofu can be used in any dish, and it is great eaten alone or with sweet and sour sauce….

Inspired by Swatatdee Thai Restaurant in Plattsburgh, NY…

Jasmine Wild Rice

Serves 2-4

Ingredients: 

• 1/2 cup of Jasmine rice
• 1 1/3 cup of water
• 2 oz mixed vegetables (I used the Target brand frozen mixed vegetables)
• 2 tsp of Black beans (I used the Target brand of canned black beans)
• 1 medium sized white mushroom (or any type of mushroom would work)
• 1/2 small onion (chopped or diced)
• 1 tsp of Extra Virgin Olive Oil
• 1/2 tsp basil (season to taste)
• 1/2 tsp cumin (season to taste)
• 1/2 tsp sea salt (season to taste)
• 1/2 tsp black pepper (season to taste)
• 1/2 tsp oregano (season to taste)
• 1/2 tsp garlic (season to taste)

Method:

Pour Jasmine rice into a small pot, add 1 1/3 cups of water and tsp of olive oil. Preheat oven at 350 degrees. Let rice cook on the stove until water is semi dry and rice is tender (make sure it’s not too soft). Once Tender pour onions, mixed vegetables and mushrooms on top. Do not mix. Place the pot into the oven and cook for ten minutes. Next add seasons (season it to taste buds) and finally mix. Put it back into the oven to cook for another ten minutes or until mixed vegetables and rice is fully cooked. Let cool for five minutes and then serve.

Enjoy<3!

Inspired by my mother’s Nigerian Fried Rice….