Hey There...

So I am going to get cooking in the next few weeks, but I would like some input.  If there is a recipe that you would like for me to Vegan-ize!!!! Send me a message and I will re-do just for you!

Jeanette's BOMB Vegan Pancakes

Okay.... these are seriously.... YUMMY.  It is a double batch and will make about 30 pancakes. They freeze beautifully.... so bust out the big griddle and make some healthy pancakes for your family!

JEANETTE'S BOMB VEGAN PANCAKES

2 Cups Whole Wheat Flour

2 Cups All Purpose Flour

1/2 Cup Raw Oatmeal

2 Tsp Baking Powder

2 Tsp Baking Soda

1 Tsp Salt

2 Tsp Cinnamon

Whisk in Large bowl!

Add:

4 Tbsp Veggie Oil
3 Tsp Minced Ginger

1 Cup Unsweetened Applesauce (Trader Joes)

4 Cups Soy, Rice, Temp or Almond Milk

2 Tbsp Vinegar

Mix until all ingredients are well blended but do not over beat.

I use a large electric griddle, I set it to High or 400 degrees

I use a small ladle to insure they are all the same size. 

I spray with Canola Oil Spray.

Makes 30 Pancakes

You can add fresh or dried veggies!

To Freeze.... wait until they have cooled and place in Large Freezer Bag. 

Not sure how long they will stay in the freezer... cause they never last long enough!

Crock Pot Oatmeal

This is a huge hit at our house.... especially with my husband.  He loves eating oatmeat while at work... so the night before he leaves I make this in the corckpot and it is ready for him in the morning... and the house smells amazing!!!  I use Maple Syrup because I try to never use refined sugar... besides... it's a great sugar substitute... if you don't have any Maple Syrup you can use 1/4 cup of Brown Sugar.  Here is what you will need....

Crock Pot Oatmeal

2 Cups of Steel Cut Oatmeat

8 Cups of Water

1 Tablespoon Good Vanilla

1 Cinnamon Stick

1/2 Cup Maple Syrup

Pinch of Salt

This is what Steel Cut Oatmeal looks like... it is so delisious... almost nutty!

Throw everything in the Crock Pot and I usually set on 6 hours.

This is what it looks like when done. I keep a Plastic Container in the fridge full of this delicious oatmeal and eat throughout the week.

You can add raisens, nuts, cranberries, blueberries, ... my kids pour a little french vanilla creamer in there..

ENJOY!

BROWN RICE CRISPY TREATS

These are seriously good... and the fact that there is NOTHING in them that is bad for you makes them taste that much better! Here is what you will need....

Brown Rice Crispy Treats

2 Cups Brown Rice Puff Cereal

1 Cup Instant Oats

1/2 Cup of finely chopped raw nuts, I used Raw Pumpkin Seeds and Almonds

1/2 Cup Brown Rice Syrup

1/4 Cup Maple Syrup

4 Tablespoons Soy Milk

1 tsp Vanilla

1/2 tsp Cinnamon

1/4 Cup (half a stick) Earth Balance Vegan Butter

Brown Rice Puffy Cereal

Ground Pumpkin Seeds and Almonds

Quick Oats

In a Saucepan combine butter, both syrups, milk, vanilla, and cinnamon...

Cook on medium heat until well disolved.... about 5 minutes

In a Large Bowl... mix togethers dry ingredients.

Pour hot syrup and mix well... Refridgerate for about an hour.

Using a small cookie scoop.... make little round balls...

These are pretty simple... but you can get creative... add raisens... cranberries... cocoa powder.... the possibilites are endless.....

Oh... keep refridgerated until goobled up!

French Curry Lentils

I discovered French Lentils last year and prefer them now over regular green lentils.  They are small, dark speckled and almost peppery when cooked. Very forgiving and easy to make.... I usually cook 1 part lentil to 4 parts liquid. Here is what You will need

FRENCH CURRY LENTILS

1 Cup French Lentils

4 Cups Water

1/2 Onion

3 Cloves Garlic

1 Tablespoon Better Than Boullion, Veggie

1 Tablespoon Braggs Liquid Aminos

1 Teaspoon Garam Masala

1 Teaspoon Curry Powder

1 Teaspoon Turmeric

Beautiful Shot of French Lentils

From top Clockwise... Curry, Garam Masala,Turmeric

Better than Boullion, Veggie

Throw EVERYTHING but the Spinach and Cilantro in the pot. Bring to a Boil and reduce heat to low.  Cook for about 30 minutes or until lentils are soft and tender.

Rough chop the Spinach and Cilantro

Mix all together... the Spinach will cook with the heat of the dish!

ENJOY!

Crunchy Vegan Tacos

My family ate these like it was their last meal. Here is what you will need...

2 Potatoes, Peeled and Chopped

1 1/2 Cups TVP (Textured Vegetable Protien)

1/4 Cup Vegan Cheese, (I used Follow Your Heart Motz)

2 Cups Chopped Spinach

1 Cup Chopped Mushrooms, I used Crimini

1/4 Cup Onion, I used Red because I like the sweetness (like me)

1/4 Cup Tomato Sauce

1/2 Packet of your favorite Taco Seasoning

12 Corn Tortillas

Olive Oil

Vegetable Oil

This is the brand of cheese I use. 100% Vegan, it melts very nicely and is GMO Free!!!

This is what TVP looks like... it also comes in smaller chunks.

Cook the Potatoes and onions with about 2-3 Tablespoons of Olive Oil for about 2-3 minutes.

Add the mushrooms... cook for about 2-3 minutes

Add the TVP and the Spinach... Combine well.

Add the Taco Seasoning

Add the Tomato Sauce...

Add water 1 Tablespoon at a time until the mixture is moist... but not running, you want it to stay together.

Add the cheese and turn burner off... mix well.

This is what the mixture should look like.

Steam your tortillas in a bag in the Microwave for about 2-3 minutes.

Scoop a good size portion of mixture into the tortilla...

Fold over.  Make all of them just like this and set aside.

Heat a little bit of the veggie oil (about 1/4 cup) and pan fry a couple at a time until nice and brown and crispy on the outside. Place on paper towels or kitchen towels if you don't like to waste paper (like me)

They are so delicious!!!! After I fry them up I open them up a bit and add some lettuce and hot sauce or salsa. Serve with some rice.

Also note that you can make these in advance a day or two before and just keep in fridge... just don't fry! You can also make these, do not fry and put in freezer bags and freeze.... the day you want to make some, just defrost and fry.  Very easy recipe and very good!!!