I am working on an exciting new project and need some volunteer recipe testers to test the recipes and offer feedback. I’ll provide you with a feedback form, the recipes, and a non-disclosure agreement. You will test as many recipes per week as you can, just let me know your preference when you sign up. The recipes will be seasonal, simple, and many (but not all) will be vegetarian or vegan.
Everyone has to have an awesome slow cooker right? It’s the perfect way to prepare meals for you, your family, or a get-together without actually having to do a whole lot of work. In honor of the slow cooker (and the fact that it’s snowing outside during Spring on a lazy Sunday… humph), here are a few good looking recipes from around the web.
Slow Cooker Sausages with Sauerkraut and Potatoes
Slow Cooker Vegetarian Black Bean and Rice Soup with Cilantro and Lime
Slow Cooker Split Pea Soup
Slow Cooker French Dip Panini
So today is Fat Tuesday, National Pancake Day, and two days before Valentine’s Day. I’m also doing a Vegan Challenge this month, so to celebrate all these things and stay within the challenge confines seemed like it might be difficult, but it wasn’t! I made heart shaped pancakes for Jay and me, kept everything vegan, and even threw in extra health benefits without sacrificing flavor!
While I don’t have an exact recipe because I made these quickly, I will give you the rundown on everything in my healthy vegan chocolate chip pancakes!
Healthy Vegan Chocolate Chip Pancakes (Un)Recipe
all measurements are approximations, please taste and adjust!
Makes 12 or so pancakes
- 1 cup King Arthur Flour whole wheat flour
- 3/4 cup quick oats
- 2 T ground flaxseed meal
- 2 T chia seeds
- 1/2 c water
- 1/2 c Silk unsweetened original almond milk
- 1/2 t baking powder
- 2 T Stevia in the Raw
- 1/2 T cinnamon
- vegan chocolate chips
- Earth Balance (for pan and to serve)
- Maple Syrup (to serve)
I tossed everything into the stand mixer with the mixer attachment and mixed on level 1 for about 30 seconds or until all ingredients were wet. Let sit for 5 minutes. (This allowed the chia seeds to gel, making a perfect egg replacer! It also allows the oatmeal to soften and the baking powder to start working. Wait to adjust your flour/liquid ratios until after the resting period as it will thicken slightly.)
After you let the batter sit and thicken, mix for a minute on medium speed and then add chocolate chips. Fold in with a spatula. Coat pan with Earth Balance and warm to medium heat. Start ladling pancakes! I used a heart-shaped mold I found at a discount store last year for $2.99! (You can also use these silicone molds to make fried eggs!) As with all pancakes, flip when you see little bubbles and the outer edges appear dry. You should have no trouble moving the pancakes around the pan with a spatula when they are ready to flip.
Top your pancakes with Earth Balance spread and maple syrup – Eat! Enjoy!
How are you celebrating National Pancake Day?
Ever realize at 10:00PM that tomorrow is your work’s Thanksgiving potluck and you’ve prepared nothing? Well, hey, me too!
So I dug through the kitchen pantry and the fridge to see what sort of concoction I could throw together and came up with something I will definitely be making again because it is truly delicious – how’s that for a win-win! Luckily, we had just gotten our produce box from Dominion Harvest on Wednesday, which featured local Napa cabbage and big, beautiful radishes that I used here.
Lemongrass Pea and Napa Slaw
- 1 cup (dry) Minnesota wild rice, cooked in rice cooker with 1 tsp frozen chopped lemongrass
- 2.5 cups frozen peas, thawed
- 1/2 large red onion, chopped
- 2 large radishes, chopped
- 6 outer leaves Napa (Chinese) cabbage, shredded
- 1/2 cup sliced almonds
- 1 cup light Duke’s mayonnaise
- juice from 1 lemon
- 3 TBS rice wine vinegar
- 1-2 tsp garlic powder, depending on taste
- 1 TBS finely grated lemongrass (I use frozen chopped lemongrass)
- 1 TBS dill
- 1 TBS finely shopped chives
- 1 tsp toasted onion powder (I like the one from Penzey’s)
- parsley and pepper to taste
Instructions – Add all ingredients to bowl. Mix. Serve. Eat. Enjoy.
A lot of people in the city of Richmond, VA are obsessed with pizza. I am definitely one of those people and I have a batch of gluten-free pizza dough rising in the other room right now. However, there is another cult following in this town and it’s all brussels sprouts, baby! The most common obsession is the sprouts at Avalon on Main Street in the Fan District, and for good reason. They are delicious. This is the first place I had eaten them since I was a kid and I became instantly obsessed. There’s something about the way they crisp up when you roast them that I just can’t resist. It feels so homey and savory even though I don’t ever remember eating them at home as a kid. (My dad hates brussels sprouts, so I guess I got lucky?)
Brussels sprouts contain sulforaphane, a chemical believed to have potent anti-cancer properties. They are known to be super for antioxidant support! Brussels sprouts are also a source of indole-3-carbinole, a chemical which boosts DNA repair in cells and appears to block the growth of cancer cells. They are also high in fiber and may lower cholesterol and one cup of brussels sprouts boasts 161% of your daily recommended Vitamin C intake and 274% of your recommended Vitamin K. They are great for your body’s detox system, antioxidant system and anti-inflammatory system. Bonus Jonas, if I say so myself!
To prepare Brussels sprouts, remove the hard stems and any yellow or discolored leaves. The wash thoroughly. Some people cook their sprouts whole. In fact, most people probably do, but I’m not one of them. Also a lot of people steam them, but I’m not one of them either. The only preparation method I do not recommend is boiling because, while easy, it reduces a lot of the health benefits you get from eating them. And let’s be honest, how many things are good just boiled? Meh. I like to cut my sprouts in halves or quarters and roast them.
Kristel’s Roasted Brussels Sprouts
~20 Brussels sprouts, halved or quartered depending on size
2 T EVOO
1 T Aged balsamic vinegar
Salt and Pepper, to taste
Parmigiano-Reggiano to garnish
Toss Brussels sprouts with EVOO, balsamic, salt and pepper. Spread out in a roasting dish and cover with foil. Roast in a preheated oven at 350 degrees for 30 minutes. Uncover, continue to roast until crisp and browned, about 15-20 minutes. If the sprouts are already tender but not crisping on the outside, I may broil them instead so as not to overcook them.
Garnish by shaving some Parmigiano-Reggiano on top and adding any salt or pepper, if necessary. Enjoy!