Cinnamon Apple Pancakes

We have been all about weekend pancakes lately and are always all about apples! And seriously who doesn’t love pancakes!! These were super easy and quick to whip up. Just had the urge and then 20 minutes later we were all eating pancakes.

Cinnamon Apple Panca

Cinnamon Apple Pancakes
Makes 12-15 pancakes

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 – 1 teaspoon cinnamon
1 cup water
1 cup almond milk (or any non-dairy milk)
1/2 cup applesauce
1/4 teaspoon vanilla extract

  1. Combine dry ingredients, then add the rest and mix well
  2. Spoon batter (~ 2 tablespoons) onto a hot griddle. Cook until pancakes have a bubbly surface and slightly dry edges (1-2 minutes). Flip pancakes and let cook for an additional 1-2 minutes until golden.
  3.  Serve with Maple Syrup and Enjoy 🙂

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Oil-Free Chocolate Zucchini Walnut Muffins

Crazy Blizzard prep! Been playing inside all day, what else to do! Bake 🙂 I love to cook & bake with my kiddos. It can often be twice my mess, sometimes involves a meltdown or 2 but it really is fun and I love teaching them about their food. We wanted to bake but I still wanted to keep it healthy. Thank you Oh She Glows for these Oil-Free Chocolate Zucchini Walnut Muffins!  They were super excited to make (and eat!) muffins! We loved grating the zucchini together and measuring all the ingredients.

I used twice the zucchini so ended up with 10 mini muffins on top of the dozen full size ones. But my kiddos loved the “baby muffins” too.

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Oil-Free Chocolate Zucchini Walnut Muffins
Recipe adapted from Oh She Glows
Yield: 1 dozen muffins

  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1 & 1/4 cup lightly packed shredded zucchini, skin left on (I doubled this) 
  • 1 & 1/4 cup almond milk
  • 2 tsp apple cider vinegar (or lemon juice)
  • 3 tbsp pure maple syrup
  • 1 tsp vanilla extract
  • 2 cups whole wheat pastry flour (or all-purpose) (I used 1 1/4 WW Flour and 3/4 cup AP)
  • 1/3 cup cocoa powder
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine grain sea salt
  • 1/2 cup cane sugar
  • 1/3 cup dark chocolate chips (I used Enjoy Life mini chips)
  • 2/3 cup walnuts, chopped

 

1. Preheat oven to 350F and lightly spray muffin with oil or grease with Earth Balance.

2. Mix flax egg in a small bowl and set aside. Grate zucchini using a grater box (regular grate size). Set aside.

3. Mix almond milk and apple cider vinegar (or sub fresh lemon juice) in a small bowl and set aside. It will curdle, but this is the point as we’re making vegan buttermilk.

4. In a large mixing bowl, mix together the dry ingredients (flour, cocoa powder, baking powder, baking soda, salt, and sugar).

5. Mix together the wet ingredients (flax egg, almond milk mixture, maple syrup, and vanilla) and then pour over dry ingredients. Stir until just combined. Fold in the chocolate chips, walnuts, and shredded zucchini.

6. Spoon batter into prepared muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes at 350F, or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. With a knife, loosen around the muffin edge and transfer to a cooling rack until completely cool. (Mine took a bit longer because double the zucchini made it a little more moist, so took about 5 extra minutes to bake) 

 

Roasted Root Vegetable Potpie

Vegetarian Thanksgiving is not just sides of green beans and tofurkey. There are so many great recipes out there and so many amazing dishes to get creative with. I love seeing all the posts and mentions all over the web these days about it! Here is one that would make a great dish for the holiday or anytime this fall & winter!

We LOVE pot pies!! I have made many over the years with all kind of filling and all kind of crusts. Here is one I made a few years back. I typically like to make the dough but this one was deelish with just a simple flaky puff pastry topping. Also love how root vegetably deelish this was!

What are you cooking up this Thanksgiving? Please share your Thanksgiving plans & recipes with us! 

Roasted Root Vegetab

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Roasted Root Vegetable Potpie
Recipe adapted from the Tasting Table Test Kitchen
6 servings

1 large yellow onion, quartered and sliced crosswise into ½- to ¾-inch-thick pieces
1 tablespoon kosher salt, divided, plus extra if needed
2 cups vegetable broth, divided
12 large garlic cloves, peeled, plus 2 garlic cloves, very finely chopped
6 medium carrots, peeled and sliced on a bias into ½-inch pieces – chopped
1 medium rutabaga, peeled and chopped into ½-inch cubes (about 4 cups)
1¼ teaspoons freshly ground black pepper, divided
¼ cup extra-virgin olive oil, divided
5 fresh thyme sprigs plus 2 teaspoons finely chopped fresh thyme, divided
2 tablespoons earth balance, at room temperature
3 tablespoons all-purpose flour
8 medium radishes, trimmed and quartered
1 sheet frozen puff pastry, thawed
1/4 cup unsweetened soy or almond milk

1. Adjust an oven rack to the uppermost position (about 3 inches from the broiler element) and preheat the broiler to high. On a rimmed baking sheet, add the onion in a single layer. Broil the onions until they are charred, rotating the baking sheet midway through cooking, 6 to 8 minutes (watch the onions closely, as broiler intensities vary). Remove the baking sheet from the oven, sprinkle the onions with ½ teaspoon of the salt and pour 1 cup of vegetable broth over the onions, then transfer the mixture to a medium bowl.

2. Reduce the oven temperature to 425°. To the baking sheet used for the onions, add the 12 whole garlic cloves, the carrots, rutabaga, 1 teaspoon of salt and ½ teaspoon of pepper. Drizzle with 3 tablespoons of the oil and toss to combine. Place the thyme sprigs on top. Tightly cover the baking sheet with aluminum foil and roast the vegetables until tender, about 30 minutes. Remove from the oven and discard the foil. Use tongs to gather all of the roasted garlic cloves, then use a fork to smash them into a paste.

3. In a small bowl, mash together the earth balance and flour. Heat a large, deep, oven-safe skillet (cast iron works well) over medium-high heat for 2 minutes, then add the remaining 1 tablespoon of olive oil. Stir in the radishes, the 2 cloves chopped garlic and the chopped thyme, and cook until the cabbage is wilted completely and the garlic is fragrant, 2 to 3 minutes longer.

4. Stir in the remaining 1½ teaspoons of salt and ¾ teaspoon of pepper, then pour in the remaining 1 cup of vegetable broth. Add the roasted vegetables, mashed roasted garlic and onion-broth mixture and bring to a simmer. Reduce the heat to medium and stir in the butter-flour mixture, cooking until the sauce thickens slightly, 2 to 3 minutes. Turn off the heat, taste and adjust with more salt, if needed.

5. Whisk together the soy or almond milk with a pinch of kosher salt.Place the puff pastry on a cutting board and use a sharp knife to lightly mark the dough with a crosshatch pattern, making sure you don’t slice all the way through the dough. If your skillet isn’t oven-safe, transfer the vegetables to a baking dish. Lay the piece of dough on top of the vegetables in the skillet and lightly brush with the milk mixture. Sprinkle with thyme and place the skillet in the oven. Bake until the pastry is golden-brown, 18 to 20 minutes. Remove from the oven and cool for 10 minutes before serving.

Polenta Shepherds Pie

When the temperature drops we just want warm and cozy foods (yet I am always happy with a Kale Salad!).  This one was great and warmed us right up!

Michael has always apprecaited a good Shepherds Pie so I have made a few Veg variations on them over the years. This one was super good because of our shared love of polenta!

Polenta Shepherds Pi

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Polenta Shepherds Pie

Filling
1 lb veggie crumbles
1 onion, chopped
3 cups mushrooms, chopped
1 cup frozen mixed vegetables
2 cups mushroom gravy – recipe below
cumin, salt & pepper, to taste

Polenta

1 1/2 cup water
1/2 cup unsweetened almond milk
1/2 cup polenta
1 tablespoon Earth Balance
2 tablespoons fresh herbs (I used basil, parsley, oregano)
salt, to taste
havarti or parmesan cheese (optional)

  1. Saute onion until translucent, then add veggie crumbles and mushrooms and cook 5 more minutes.
  2. Add frozen veggies and cook until thawed. Add cumin, salt & pepper and gravy.
  3. Bring to a boil and then reduce heat to low.
  4. Meanwhile begin polenta, bring almond milk, water, earth balance and herbs to a boil.
  5. Slowly whisk in the polenta and continue to stir until thick, a few minutes. Remove from heat. If adding cheese do so now, stirring till melted.
  6. Oil a casserole dish and pour filling mixture in.
  7. Top with polenta and smooth with a spatula.
  8. Bake for 30 minutes in a 350 deg oven. Let sit for 5 minutes before serving.

Mushroom Gravy

3/4 cup white or button mushrooms, chopped
1 yellow or white onion, chopped
1/4 cup earth balance
2 1/2 cups vegetable broth
2 tablespoons tamari
1/4 cup flour
1/2 tsp each of sage, thyme and marjoram
salt and pepper, to taste

  1. In a large skillet, melt the earth balance and add onion and mushrooms. Saute for just a minute or two over high heat.
  2. Reduce heat to medium and add vegetable broth and tamari. Slowly add flour, stirring well to combine and prevent lumps. Bring to a simmer and then reduce heat.
  3. Add spices, salt and pepper, stirring regularly for 8-10 minutes until gravy thickens.

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Mashed Potato Quinoa Puffs with Sriracha Mayo

Happy Passover! If you celebrated the last two nights, I hope they were joyous ones!! We are stuffed, exhausted but had a great time!

This year I made a bunch of new dishes (and some old favorites!!)  and they all came out super deelish!! I wanted to concentrate on some kid friendly dishes that I knew the adults would love too. We had fun as a family cooking these up together. So sweet 🙂

This one was a perfect appetizer for Passover or really any party 🙂 It was a hit both nights and we are super happy to have some leftover! I doubled the recipe to make sure we would have enough and will do next time since they everyone loved them!

Mashed Potato Quinoa

Mashed Potato Quinoa Puffs with Sriracha Mayo
recipe adapted from http://brazenkitchen.com

Mashed Potato Quinoa Puffs

1 lb. potatoes
1 cup cooked quinoa
2 cups very finely chopped greens such as lacinato kale, swiss chard or spinach
1-3 cloves garlic, pressed
2 tablespoons extra virgin olive oil or Earth Balance Soy-Free Spread
¼ cup almond milk or rice milk
Salt and pepper to taste
vegan mayonnaise
Sriracha
ketchup
lemon juice

  1. Preheat the oven to 425 degrees.
  2. Cut the potatoes into 1 inch cubes. Steam or boil until soft. Drain.
  3. Mash the potatoes well or put it through a ricer.
  4. Once the lumps are gone, add all the ingredients and mix thoroughly.
  5. Using a tablespoon, form into 1 inch balls or using two tablespoons, form the into rough “quenelles” or oblong discs. (I used a mini ice cream scoop/cookie scooper)
  6. Drop into parchment lined cookie sheet.
  7. Bake for 15 minutes. Turn the puffs and bake for another 15 minutes.

Sriracha Mayo

  1. Mix Sriracha and mayo to your desired spice level
  2. Kick up with some ketchup and lemon juice.

 

Thanksgiving: Vegan Apple Cranberry Cobbler

My husband’s favorite dessert ever is cobbler so it was pretty easy to decide what to make when we had so many CSA apples and cranberries! It was super deelish!!!

Have a wonderful and gentle Thanksgiving!!!

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Round 1: I used a pie pan. Loved the height but was so happy I used the baking sheet underneath!

 

Round 2: I used a cake pan so it wasn't as high up but barely made a mess :)

Round 2: I used a cake pan so it wasn’t as high up but barely made a mess 🙂

Apple Cranberry Cobbler  

Filling:
4 apples, peeled and chopped
2 cup cranberries
1/3 cup white sugar
1/4 cup brown sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 teaspoons cornstarch
juice of 1 lemon
dash of salt

8 tablespoons non-dairy butter (we used earth balance)

For the Cobbler Topping:
3/4 cup non-dairy milk (we used almond milk)
1 cup flour
1/2 cup sugar
2 teaspoons baking soda
dash of salt

  1. Preheat oven to 350 degrees
  2. Combine the Cobbler Filling ingredients in a large bowl.
  3. In a separate bowl, whisk together the topping ingredients.
  4. Melt the butter in a pie dish in oven. Remove from oven and fill with the filling. Pour topping over the fruit.
  5. Bake for approximately 1 hour (helpful to use a cookie sheet underneath to avoid a mess!), or until the juices are bubbling and the cobbler is golden.

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Butternut Cranberry Oat Muffins

We recently moved to the country and it has been beyond amazing but now Michael has a bit longer commute. So I am trying to come up with some quick and healthy “grab as you run out the door” breakfasts 🙂 Green Juice, check! (thank you Blue Print Bottles!) But then something a bit more substantial for him throughout the morning. These were super yummy, kid & husband approved!

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Butternut Cranberry Oat Muffins
Makes 12

¾ cup organic cane sugar
1 ½ cups unbleached all purpose flour
½ cup whole wheat pastry or spelt flour
½ cup oats
½ teaspoon salt
2 teaspoons baking powder
½ teaspoon baking soda
¾ cup almond or other nondairy milk
1 cup cooked pumpkin or butternut squash, mashed
2 tablespoons canola or other neutral oil
1 teaspoon white or rice vinegar
1 teaspoon vanilla extract
2 teaspoons ground cinnamon
½ teaspoon ground cardamom
½ teaspoon freshly ground nutmeg
½ cup dried cranberries

  1. Preheat oven to 350 degrees F.
  2. Spray regular sized muffin tins with cooking spray
  3. Combine the sugar, flours, oats, salt, baking powder and soda in a large bowl. Stir well to combine.
  4. In another bowl, mix the remaining ingredients except the cranberries. Stir until well mixed.
  5. Pour the liquid ingredients into the dry ingredients, along with the cranberries, and stir well but quickly to combine. Do not over-stir the dough otherwise the muffins will come out tough. . Spoon the batter into the muffin tins to fill about 2/3 of each cup.
  6. Bake for 18 to 20 minutes until the muffins are golden brown and cooked in the middle. Let cool on a rack. Enjoy 🙂

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