1. Marionberry Pancakes After watching the latest season of Portlandia on Netflix, I really, really wanted to make some marionberry pancakes. We don’t live in Oregon, though, so I settled for some blackberry pancakes. Perfect for a late Sunday breakfast right?  I would highly suggest serving these piping hot with the warm blackberry sauce, and walnuts and cold fresh berries on the side. Add pure maple syrup if you want extra sugar. Drink some chilled peachy tea along with it. Any way we ate them, everyone in our household loved them! Pancake ingredients: 1 cup flour 1 tbsp baking powder a heaping pinch of salt 1 cup non dairy milk (we like almond or coconut, but soy will also work) 2 tbsp canola (or vegetable) oil 1 tbsp agave nectar (or any other sweet liquid, apple cider would be good with this recipe) 1/3 cup finely chopped walnutss 1 tsp vanilla extract How to make the pancakes: Mix the dry and wet ingredients separately, then mix them together in the same bowl - lumps are okay. (Don’t overmix or you’ll get really flat pancakes.) Gently fold in the walnuts. Grease a flat pan (we use non-dairy margarine) and turn the heat to medium high. Pour on the pancake batter and let cook until bubbles start to form in the center of each pancake. Flip and let cook on the other side until golden brown. This recipe makes enough for about 10-12 pancakes. How to make the blackberry sauce: Toss 3 cups blackberries into a food processor or blender and blend them until they’re a consistent liquid. Pour the blackberry sauce into a pan, and set the heat to medium. Add in the juice of half a lemon and half a grapefruit if you dig extra flavor. Also add in 2 tbsp sugar (we use turbinado sugar.) Heat until it’s combined and warm, but not burning hot. Serve warm.
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    Marionberry Pancakes

    After watching the latest season of Portlandia on Netflix, I really, really wanted to make some marionberry pancakes. We don’t live in Oregon, though, so I settled for some blackberry pancakes. Perfect for a late Sunday breakfast right?

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    January 20, 2013
  2. quick dinner: sticky sweet smoky maple-mustard seitan & brussels loosely chop up 1 small onion, 1 small bell pepper, 1-2 cups seitan, and mince two medium cloves of garlic. cut off the hard ends of 1-2 cups brussels sprouts, cut the sprouts in half if you have big ones. i suggest making the seitan in bulk on a sunday afternoon - it saves a ton of time over the week! toss the ingredients in a sautee pan on high heat with 1 tbsp olive oil for about five minutes, stirring occasionally. let the veg cook down & crisp on the edges. once a bit browned, give it a couple squeezes of lemon, a dusting of garlic & onion powder, and stir in 2 tbsp maple mustard. you can either buy this mustard, usually at farms/farmer’s markets, or just mix together pure maple syrup and a tart mustard at a ratio of 1:3. WARNING - do not use yellow mustard in this, go for a milder mustard with a kick of tartness at the end, like a nice dijon. after about 5-7 more minutes of cooking, splash on a few drops of liquid smoke and sprinkle on a heaping pinch of sea salt & freshly ground pepper. the brussels should be just a bit crunchy, but soft. stir in a heaping teaspoon of the mustard, to coat. serve hot to 1-2 people.want to see more quick meals, behind-the-scenes, and what we eat on an everyday basis? follow along on instagram! we hope you’re having a great new year - we’ve got lots of diy posts planned (and some in the works currently) for 2013!
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    quick dinner: sticky sweet smoky maple-mustard seitan & brussels

    1. loosely chop up 1 small onion, 1 small bell pepper, 1-2 cups seitan, and mince two medium cloves of garlic. cut off the hard ends of 1-2 cups brussels sprouts, cut the sprouts in half if you have big ones. i suggest making the seitan in bulk on a sunday afternoon - it saves a ton of time over the week!
    2. toss the ingredients in a sautee pan on high heat with 1 tbsp olive oil for about five minutes, stirring occasionally. let the veg cook down & crisp on the edges. once a bit browned, give it a couple squeezes of lemon, a dusting of garlic & onion powder, and stir in 2 tbsp maple mustard. you can either buy this mustard, usually at farms/farmer’s markets, or just mix together pure maple syrup and a tart mustard at a ratio of 1:3. WARNING - do not use yellow mustard in this, go for a milder mustard with a kick of tartness at the end, like a nice dijon.
    3. after about 5-7 more minutes of cooking, splash on a few drops of liquid smoke and sprinkle on a heaping pinch of sea salt & freshly ground pepper. the brussels should be just a bit crunchy, but soft. stir in a heaping teaspoon of the mustard, to coat. serve hot to 1-2 people.

    want to see more quick meals, behind-the-scenes, and what we eat on an everyday basis? follow along on instagram! we hope you’re having a great new year - we’ve got lots of diy posts planned (and some in the works currently) for 2013!
    January 14, 2013

  3. how do you vegans get enough protein though?

    eating food, duh? http://www.youtube.com/watch?v=Tc8TrchWeO0
    (but in all seriousness, here)

    January 10, 2013