Simple, delicious vegan pancakes

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On Friday, when I brought my sleepy son to the kitchen for breakfast and sat him at the table and asked him what he’d like to eat – peanut butter and jam on toast or cereal being the options – he said, “pancakes. We haven’t had pancakes in forever and I love pancakes.” I told him we couldn’t make pancakes on weekdays but the weekend was coming.

And then yesterday, when I was baking a double batch of muffins to freeze for school lunches, he excitedly came running down the stairs. “I smell pancakes!” Poor guy, I had completely forgotten. It’s a good thing he likes muffins!

So this morning, the first thing I did was make a double batch of pancakes. This batch will last a few breakfasts popped into the toaster and nibbled as a snack.

If you’re new to vegan baking, you may wonder how the pancakes are made without egg or milk and if they turn out well. We have numerous recipes for pancakes, plain, banana flapjacks, pumpkin and anything else you can imagine and they’re all delicious.

Here’s a simple recipe you can use and adapt as you wish. Top it with fresh fruit, a berry sauce but most importantly, pure maple syrup. This recipe is based on Perfect Pancakes in Vegan Brunch by Isa Chandra Moskowitz – it’s a great book for breakfast-lovers.

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Vegan pancakes

  • 1 1/4 cup of flour (I use half whole-wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons neutral oil (like grape seed oil)
  • 1 1/3 cup vegan milk
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract

Heat and oil a well-seasoned griddle. Make sure it’s hot.

Combine dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and mix until there are only small lumps.

Pour batter onto the griddle – once bubbles are forming, flip. Serve warm with maple syrup.

I always make double batches because you can never have too many (and one batch doesn’t fill four people up). Reheat pancakes by popping them in the toaster.

Vegan camping

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This summer, we took a road trip to the East Coast of Canada. We brought a tent and reserved campsites at National and Provincial Parks from New Brunswick to Nova Scotia and Prince Edward Island. We made memories that will last a lifetime.

We’re seasoned campers – we love sleeping in a tent and hearing the sounds of the forest around us. We love waking up with the sun and the chirping birds. I love cooking over a fire pit – potatoes in the coals, veggie burgers flame broiled – everything just tastes better when we’re camping.

This summer, though, everything was different. When we arrived in Cape Breton, Nova Scotia, there was a fire ban. We have a simple isobutane camping stove for making coffee but we didn’t have much fuel. We couldn’t light a fire in the fire pits provided. We ran out of fuel after making a pot of coffee and we were stuck.

Aside from our usual stock of fruits and vegetables, we had a cooler stocked with veggie burgers, vegan sausages, veggie dogs and tofu without a way to cook any of it. None of the stores we stopped at carried isobutane so we had to eat at restaurants for the first few days on the island (more about that later).

Eventually, we stumbled on the only store in Cape Breton that carries our fuel and we happily bought a couple canisters and a frying pan. Now we had a way to cook our traditional camping food.

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Snacking on dry cereal and reading a book on our campsite.

With so many choices for vegan burgers, hot dogs and sausages, you can easily blend in with the other campers. But when you run out of that and you’re in a fisherman’s paradise without another vegan around, it’s time to get creative.

With our minimal camping stove, a pot for boiling water and a frying pan, we found a few things in the rural grocery stores to feed our hungry mob. Our favourite by far was a noodle stir fry.

Note: We don’t usually buy instant anything but when you’re camping and using fuel that is as hard to find as these canisters were, you do what you must to conserve the fuel.

Vegan noodle stir fry

  • one package of instant noodles
  • oil (sesame, canola, grape seed – whatever)
  • one block of tofu
  • seasoning (Herbamare is great but use what you can find and what you like)
  • one package of broccoli slaw (or another packaged salad with broccoli, brussels sprouts and kale)
  • soy sauce packets (if you have them)

Cook the noodles according to the package. Drain and put aside.

Chop the tofu into cubes and fry it in the oil with the seasoning. When browned, add the slaw and cook until wilted. Add the cooked noodles and stir to mix. Add the soy sauce and mix again.

That’s about the easiest vegan meal you can source in an isolated town. Another idea we enjoyed – minute rice and beans.

Camping rice and beans

  • minute rice
  • can of beans (black or red kidney are great)
  • canned corn (normally I’d eat frozen but we were pleasantly surprised)
  • seasoning

Cook the rice according to the directions on the box. When it’s done, add the drained and rinsed beans and the drained canned corn. Season to taste and enjoy!

Breakfast

When we’re car camping, I put quick cooking oatmeal in little mason jars with raisins or cranberries, sugar, cinnamon and I leave some space for hot water. (You could use instant oatmeal but I prefer the texture of the quick cooking oatmeal – less mushy.) The jars should be 3/4 full.

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Pack your oatmeal in jars to reduce waste.

When you’re ready to eat, pour boiling water in the jars, screw the tops closed, shake them up a bit and let them sit for a few minutes to allow the hot water to cook the oatmeal. My kids love having their own individual jars.

If you’re pressed for space, fill a ziplock bag with oatmeal, sugar, dried fruit and spices. Maybe include seeds – we’re eating a lot of hemp and chia seeds these days. And you can make your homestyle oatmeal in a pot. There’s nothing like a warm bowl of oatmeal on a cool morning.

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Sunset in Prince Edward Island National Park

There are so many benefits to getting kids out into natural spaces – they benefit from exploring, finding creatures, get to know the provinces they’re learning about in school and they learn to love and protect the environment.

You can make some amazing meals over the fire or you can use some cooking short cuts and head out to enjoy the world around you.

 

Quick veggie, chickpea and tofu bowl

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Here’s another quick weeknight meal. It’s one I reach for when I’m really short on time. Chopped raw veggies with beans over couscous takes only minutes to prepare and it’s a reliable kid-pleaser.

Today, I cubed tofu, covered it in olive oil, a splash of apple cider vinegar, garlic clove and oregano and put it under the broiler while I prepared the rest of the food. I added chopped broccoli under the broiler for the last five minutes and it was delicious.

For the grownups, I made a tahini-miso sauce. A couple tablespoons of tahini mixed with a tablespoon of each olive oil, miso and water to thin it.

Rinse the canned chickpeas under hot watch to get rid of some of the sodium from the can and warm them up. The couscous is ready about 5 minutes after the water boils – my kids like the rainbow couscous.

The best part – altogether, it takes about 15 minutes to prepare. What’s your easiest home-cooked weeknight dinner?

Tofu Florentine with home fries

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We don’t have a lot of Easter traditions because we don’t eat eggs (or decorate with them) and we’re not religious. Rather, we use this weekend to celebrate the coming of Spring. It’s not always here on Easter weekend but early signs are everywhere. The snow is gone and the robins are back with their trilling birdsongs. When the sun comes out, it’s really nice to be outside. I even put my super warm winter coat away – though our light winter coats are still needed.

This morning, the kids played together nicely enough for me to sleep in. And when I got up, I craved this breakfast that I used to make often before the kids were born. It’s one or two steps too many for most weekend breakfasts (and the kids are often begging for pancakes or oatmeal) but with the extra sleep I got last night, I thought I’d make one of my favourite breakfasts.

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If you start the potatoes first, it isn’t time-consuming to make. Start by boiling the potatoes. While the tofu is broiling, fry an onion until golden, add the potatoes and whatever spices you like. Steam the spinach and make the hollandaise sauce. There are a lot of really nice vegan hollandaise sauces but this one is so simple that it’s always been my go to. Sometimes, simplicity just wins.

Hollandaise sauce

  • 2/3 cup vegan mayo
  • 1 Tbsp lemon juice
  • 1 tsp dijon mustard
  •  pinch cayenne
  • pinch turmeric
  • salt

Combine the ingredients. Done.

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Because I was generous with the cayenne, I topped my daughter’s breakfast with plain mayo (which I know she likes) and a sprinkling of paprika. My son won’t eat spinach or mayo so his english muffin is buttered and topped with tofu with the potatoes on the side. He’ll eat his veggies at another meal.

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Some day he’ll look at our meals and realize he’s missing out when he skips the veggies and sauce but we’re not there yet. That’s okay – we’ve got time. The truth is, we’re making progress and every month he becomes less strict about the foods he eats. Last month, he happily ate parsley and halved cherry tomatoes for the first time instead of just whole cherry tomatoes. I think this summer, we’ll win him over to regular-sized tomatoes. Fingers-crossed!

Happy Easter everyone! How do you celebrate?

Eating carbs as a vegan

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I was on the train commuting to work the other day when the people sitting across from me in our 4-pack of seats was talking about fitness and diet. They were speaking so loudly that I found it impossible to concentrate on the words of my book and even my podcast couldn’t drown out their conversation so though I was completely uninterested in their babble, I couldn’t avoid hearing their conversation in full.

They were congratulating themselves on their fitness regime and after giving full details about their favourite gyms, they started talking about their diets. They agreed that sugar is evil and should be avoided at all cost. Salt bad. And then one of them started on the carbs. “If you’re limiting your sugar, you should limit all carbs. They’re so bad for you.”

He suggested she continue eating whatever it was she liked to eat, “keep that steak the same size but eat less rice.” He told her that rice is terrible for you and pasta too.

I find this blanket statement ill-informed.

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I completely agree with limiting processed carbs – you’re not getting much out of a piece of white bread. But as long as you’re eating a variety of whole grains, there’s nothing wrong with that. There’s a lot more credible science to back a whole foods diet than a meat-centred diet.

As a vegan, it’s the carbs that fill me up and make me feel satisfied after a meal. Quinoa, brown rice, whole grain pasta, whole wheat bread is a wholesome and satisfying part of any meal. And as long as you’re eating a variety of whole grains and not processed white rice for each meal (although, really, it’s not that bad to eat white rice), there’s nothing to feel guilty about.

Carbs are a satisfying comfort food so it is easy to overdo it with large portions. And if you’re looking to shed a few pounds, watching your carb intake is a good place to start. But don’t eliminate it completely. If you really want to shed some weight, ditch the dairy and meat. That’s how you’ll get the best results.

Sweet potato biscuits and breakfast sandwiches

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Before I had kids, I used to make biscuits every weekend. They’re easy to make and only take 15 minutes to bake in a hot oven. Even half asleep, I can whip these up quickly and have my butter melting on a fluffy, crumbly biscuit to have with my morning coffee.

I don’t make them nearly as often now because as soon as I walk into the kitchen on weekend mornings, my kids are asking for pancakes. But I made a double batch of pancakes yesterday so when I walked into the kitchen this morning, my daughter was pouring maple syrup on leftover pancakes and quite happy with her breakfast.

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We had some leftover sweet potatoes so I worked them into the biscuits for a special treat. They were delicious!

Sweet potato biscuits

  • 2 cups whole wheat flour
  • 1 cup all purpose flour
  • 2 tbsp baking powder
  • 2 tsp salt
  • 1 1/2 cups cooked sweet potatoes
  • 1/3 cup vegan butter
  • 1 cup unsweetened almond milk

Preheat the oven to 425. Combine the dry ingredients in a large bowl.

In a medium-sized bowl, mash the sweet potato and mix with the butter. Add to the dry ingredients and mix until the butter and sweet potato mix is evenly distributed throughout. There should be small clumps – this will make the biscuits fluffy when the butter melts. Add the milk and mix until the dough is evenly moistened.

Form the dough into 8 large biscuits. Bake for 15 minutes.

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For the breakfast sandwiches, I had marinated some tofu before I started the biscuits. I sliced the tofu into four thin slices and then in half to make 8 squares. I marinated them in soy sauce, turmeric and dijon mustard with a bit of water. Once the biscuits were finished, I fried the tofu.

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My son’s breakfast was a deconstructed breakfast sandwich (a buttered biscuit with tofu on the side). My daughter’s sandwich is above – it has a slice of tofu, a slice of vegan lunchmeat and a slice of Daiya cheese. My husband and I had ours with an herbed cheese made with coconut milk. Served with coffee, of course!

 

Miso-glazed eggplant

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This meal was a combination of two things I love: miso and Japanese eggplant. The eggplant bakes until it’s buttery soft then it’s brushed with a glaze and broiled until the glaze is bubbling. We had it with wheat noodles topped with broccoli, yellow pepper, carrots and tofu.

My kids are iffy with eggplant – and I’m okay with that. They don’t have to love all the vegetables I love as long as they’re getting enough variety on their plates. I wasn’t planning on sharing these eggplants with the kids but I decided to let my daughter have a taste and she loved it. So I had to share.

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Miso-glazed eggplant

  • 2 Japanese eggplants (long and thin)
  • 2 Tbsp sesame oil
  • 1 Tbsp mirin
  • 1.5 Tbsp miso (whatever kind you like – the light miso is the mildest)

Preheat the oven to 400. Slice the eggplants in half lengthwise. Brush them with one Tbsp of sesame oil and bake for 15 minutes with the skin up.

In a small bowl, combine the remaining sesame oil with mirin and miso. Stir until mixed.    (I’ll admit, I wasn’t so patient with this step!)

When the eggplant is soft, remove it from the oven and flip them over so the skin is down. Slice it a few times – not through to the skin but through the soft interior. Brush the glaze on the tops of the eggplants. Place them under the broiler and broil until bubbly (only a few minutes).

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The kids simply had noodles, veggies and tofu with sesame seeds on top. The sauce is light – sesame oil, mirin and soy sauce.

I bought them starter-chopsticks and they’re learning to use them quite well. They didn’t give up and switch to forks! It’s great for their small motor skills.

That’s all for tonight – have a great night and let me know what you’re cooking!