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?

    Read More

    January 20, 2013
  2. These are delicious little sandwiches that are both filling and light. They’re simple to make, as they only require two parts, and most of the “cooking” time is idle. Try these out for any brunch party, or the inevitable late wake up the day after a party ;) I cannot stress this enough, and I’ll never stop stressing this: always press your tofu well before you put it in a frying pan. I usually press mine, then go take a shower, then cook my tofu. For this sandwich, you’ll be making the hummus while you wait. So cut a block of extra-firm tofu in half, then in half again, into little patty-like shapes. Take two of those quarters and press them for at least 30 minutes. In your favorite blender/food processor, pour 1 can of drained & rinsed white/cannellini beans, 2 tbsp nutritional yeast, 1 tsp garlic paste, 1 tsp yellow miso, a few splashes liquid smoke, a pinch of sea salt, and a tbsp low-sodium soy sauce. Keep the soy sauce on hand. Blend until everything is consistent, adding a little soy sauce if needed. I suggest just wiping down the sides with a spatula, rather than adding a ton of soy sauce. I poured in, at most, between 1/8-1/4 cup total. This hummus recipe will make enough for about 4 sandwiches. Your tofu should now be much denser and drier. Coat the tofu in BBQ sauce and salt and pepper. Place the patties on a grill pan, or just a regular pan if that’s what you have. Flip them every minute or so, until the tofu is hot. Don’t worry if the sauce isn’t very thick on the final product, the amount of BBQ flavor works well with the cheezy hummus. Put it all together! I suggest a ‘grilled cheese’ sort of setup, where you butter (earth balance) each side of the sandwich and grill/fry it. The crispiness of the bread is so good with the hummus & tofu. One block of tofu will make enough for four people. Serve hot and enjoy!
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    These are delicious little sandwiches that are both filling and light. They’re simple to make, as they only require two parts, and most of the “cooking” time is idle. Try these out for any brunch party, or the inevitable late wake up the day after a party ;)

    1. I cannot stress this enough, and I’ll never stop stressing this: always press your tofu well before you put it in a frying pan. I usually press mine, then go take a shower, then cook my tofu. For this sandwich, you’ll be making the hummus while you wait. So cut a block of extra-firm tofu in half, then in half again, into little patty-like shapes. Take two of those quarters and press them for at least 30 minutes.
    2. In your favorite blender/food processor, pour 1 can of drained & rinsed white/cannellini beans, 2 tbsp nutritional yeast, 1 tsp garlic paste, 1 tsp yellow miso, a few splashes liquid smoke, a pinch of sea salt, and a tbsp low-sodium soy sauce. Keep the soy sauce on hand.
    3. Blend until everything is consistent, adding a little soy sauce if needed. I suggest just wiping down the sides with a spatula, rather than adding a ton of soy sauce. I poured in, at most, between 1/8-1/4 cup total. This hummus recipe will make enough for about 4 sandwiches.
    4. Your tofu should now be much denser and drier. Coat the tofu in BBQ sauce and salt and pepper. Place the patties on a grill pan, or just a regular pan if that’s what you have. Flip them every minute or so, until the tofu is hot. Don’t worry if the sauce isn’t very thick on the final product, the amount of BBQ flavor works well with the cheezy hummus.
    5. Put it all together! I suggest a ‘grilled cheese’ sort of setup, where you butter (earth balance) each side of the sandwich and grill/fry it. The crispiness of the bread is so good with the hummus & tofu.


    One block of tofu will make enough for four people. Serve hot and enjoy!

    (Source: sewindie.com)

    March 14, 2012
  3. we made these blueberry scones following the recipe from kids are vegan too. (i trust that if a picky kid likes a food, usually most all people will like them too.) using frozen blueberries helps in keeping the berries from getting squished while you mix them in. as you can see i got carried away with mixing the batter anyway, and they ended up really purple. they’re great either way! make sure to follow the directions as written, because the dough is very thick and will be hard to alter if you forget to add in something. sift together 1 cup flour, 3 tbsp sugar, and 1 1/2 tsp baking powder.  mix in 1/2 cup frozen blueberries.  pour in 3 tbsp oil and 1/4 cup non-dairy milk. (we use unsweetened soy for baking.) stir until just combined, then divide into four equal pieces and place on a greased baking pan. i also sprinkled some cinnamon on the tops! bake at 425F for 12 minutes, or until golden brown on the bottoms. serve at a great breakfast! the recipe makes four scones, i doubled it and they turned out lovely.
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    we made these blueberry scones following the recipe from kids are vegan too. (i trust that if a picky kid likes a food, usually most all people will like them too.) using frozen blueberries helps in keeping the berries from getting squished while you mix them in. as you can see i got carried away with mixing the batter anyway, and they ended up really purple. they’re great either way!

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    September 8, 2011