Category Archives: Vegan Recipes

Vegan Half Wheat Pancakes

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A while ago, I posted a couple of pancake recipes, including one using Bisquick.  At the time, the mix that I purchased used to be vegan (or said it was). Now, however, the ingredients list indicate a milk derivative, so I would no longer suggest that one.  I’ve gone to the recipe below, primarily, as it is easy and my family likes it.  Note that this makes a relatively thin – but not crepe like – pancake, rather than a thicker “griddle cake” style.

Ingredients
1 cup whole wheat flour
1 cup white flour
2 T baking powder
2 T raw sugar
2 C soy milk (plain or vanilla)
2 T vanilla (can use less if pure vanilla)

Combine dry ingredients.  Add wet ingredients and stir.  If you allow to sit a few minutes while your griddle/pan heats, the pancakes will be a little fluffier.  Pour and cook.  This recipe makes enough pancakes to feed 4 relatively hungry people.  If you have four teenagers, you might want to double it!

Vegan Lemon Miso Kale

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Last weekend, I attended a cookout where another guest brought a lemon miso kale dish.  I thought I had died and gone to green leafy heaven.  I could barely wait to get my farm share this week and attempt to reproduce it.  Sadly for me, there wasn’t any regular kale in the selections, but I was pretty sure that dinosaur kale would work well enough (and then one of my dang kids chopped up 1/3 of what I picked to give to the lizards, so I didn’t get to make as much as I wanted – grr).  I had planned to look up some recipes, but then when I got home last night, I was in a hurry and just decided to wing it.  This is what I came up with.

2 bunches kale – washed and cut
1/2 sweet onion – diced
1 cup diced carrot
1/2 inch fresh ginger minced
3 T gold miso paste
1 cup water
1 lemon, sliced

Place onion, carrot, and ginger in large fry pan with water and cook on medium until carrots are tender crisp.  Add miso and stir until disolved.  Juice 2/3 of lemon into pan.  Add kale, remaining slices of lemon (for taste and prettiness), toss in miso lemon sauce, and cook until wilted.

And that’s it.  Let it cool slightly before serving and more of the sauce will adhere to the kale.  Extra sauce is great served over brown rice.  It was a big hit here with the non-green-haters.

L

Vegan Banana Raisin Walnut Muffins

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Tweaked from a recipe found on The Clean Eating Mama blog.

I noticed yesterday that my bananas were getting a little ripe.  Typically, this means that they go in the freezer and I make smoothies or banana ice cream with them.  But, I’ve been mad at my food processor lately (banana ice cream coming out as banana slime), so I decided to bake instead.  I couldn’t quickly lay my hands on the banana muffin recipe that I typically use, so I found on online at The Clean Eating Mama, tweaked it a little bit to my preference, and gave it a whirl!

Banana Raisin Walnut Muffins

  • 3 ripe bananas
  • 1/4 cup vegetable oil
  • 1/2 cup organic raw sugar
  • 1/2 cup organic brown sugar
  • 1/4 cup non-dairy milk
  • 1 cup unbleached organic white flour
  • 1 cup organic whole wheat flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground nutmeg or mace
  • ¼ teaspoon cloves
  • 1/2 teaspoon ground ginger
  • 1 cup chopped walnuts
  • 1 cup raisins

Preheat oven to 350 degrees.
Cream sugar with oil and milk. Mash bananas and add to sugar mix.  Combine well.  Add dry ingredients (not nuts and raisins) and stir thoroughly.  When well mixed, add nuts and raisins and stir.  Line muffin tin with papers or spray with non-stick spray and fill to 3/4 full.  Bake 25 minutes and then check with toothpick in center of center muffin.  When toothpick comes out clean, remove from oven and allow to cool 10 minutes before serving.