I guess it’s Christmas time

Philadelphia experienced its first brutally cold temperatures this week (it dropped to 14°F!) and we even had snowfall yesterday! So this weekend was spent indoors, listening to holiday albums of my youth. (Hanson’s “Snowed In,” anyone?) Yesterday, my boyfriend made us biscuits and mushroom gravy (with my homemade seitan & bean sausage) for breakfast and it was the absolutely perfect way to begin our lazy Saturday. (Though, admittedly, it was noon when we ate.) Today, I wanted to make pancakes but he requested waffles–with chocolate chips! So I obliged. This is what I came up with:

Vegan Belgian Waffles
Yields 8
Deliciously soft & fluffly waffles with a crispy exterior!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
225 calories
30 g
0 g
11 g
4 g
3 g
101 g
113 g
6 g
0 g
7 g
Nutrition Facts
Serving Size
101g
Yields
8
Amount Per Serving
Calories 225
Calories from Fat 92
% Daily Value *
Total Fat 11g
16%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 113mg
5%
Total Carbohydrates 30g
10%
Dietary Fiber 2g
7%
Sugars 6g
Protein 4g
Vitamin A
0%
Vitamin C
2%
Calcium
10%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1-1/4 C flour
  2. 1/2 C rolled oats
  3. 1 Tbsp sugar
  4. 1 Tbsp baking powder
  5. 1/4 tsp salt
  6. 1/4 C semi-sweet non-dairy chocolate chips
  7. 1 ripe banana
  8. 1-1/2 C non-dairy milk (soy, almond, rice, etc.)
  9. 1/4 C canola oil
  10. 1/2 tsp vanilla extract
Instructions
  1. Combine flour, oats, sugar, baking powder, and salt in a large bowl. Whisk with a fork until combined. Add chocolate chips and stir to combine.
  2. In a separate bowl, mash the banana with a fork until smooth. Add the milk, oil, and vanilla extract, whisking with a fork until combined.
  3. Add the wet ingredients to the dry and stir gently to combine.
  4. While the batter rests, begin pre-heating your waffle iron to your desired crispness. If necessary, spray with oil to prevent waffles from sticking.
  5. When the light turns green, use 1/3 cup scoops of the batter to fill each waffle mold.
  6. The waffles are ready when steam stops rising out of the iron.
  7. Top with vegan butter, maple syrup, and powdered sugar, or any toppings of your choice.
beta
calories
225
fat
11g
protein
4g
carbs
30g
more
acid-stars.com http://acid-stars.com/
They are perfection! They are so light and fluffy yet still have that delectably crispy shell. I didn’t even take any pictures because they were devoured so quickly >_<

Now to continue this lazy weekend with some reading and knitting, while listening to ‘NSync’s “Home for Christmas” album…

Did you do somethin’ new?

On Thursday, Alex had all four of his wisdom teeth removed. As a result, my Vitamix blender has been getting quite the workout! I made:

I’d also whipped up a batch of almond butter since we’d finished the jar adding the nut butter to our porridge and smoothies.

So, in an effort to give my blender a rest, I turned to my juicer! And came up with this tasty concoction:

Bright & Cheery Juice
Serves 2
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141 calories
34 g
0 g
1 g
3 g
0 g
456 g
148 g
21 g
0 g
0 g
Nutrition Facts
Serving Size
456g
Servings
2
Amount Per Serving
Calories 141
Calories from Fat 7
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 148mg
6%
Total Carbohydrates 34g
11%
Dietary Fiber 8g
33%
Sugars 21g
Protein 3g
Vitamin A
316%
Vitamin C
49%
Calcium
10%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 carrots, peeled
  2. 3 sticks celery
  3. 1 beet, small, peeled
  4. 1 cucumber, large
  5. 1 apple, peeled and halved
  6. 1/2 lemon, peeled
  7. 1 bunch parsley
  8. 1 knob ginger
Instructions
  1. Add to juicer in batches until everything has been juiced.
  2. Stir well to incorporate.
  3. Divide among two glasses and serve with ice (optional).
beta
calories
141
fat
1g
protein
3g
carbs
34g
more
acid-stars.com http://acid-stars.com/
It was bright and refreshing and delicious! It also helped that it’s almost 70°F today and all our windows are open! It’s amazing what a little sun and a springtime breeze can do for you.

Every move is like a lightning

Last week, Alex and I were craving pancakes but wanted something a little different from our usual carrot cake pancakes. I had one ripe banana and not much else… so I whipped up a batch of these plain pancakes that we ate with vegan butter and maple syrup, with a side of tempeh bacon. So delicious!

Perfect Pancakes
Serves 2
Perfect, fluffy pancakes, ready to be topped with your favorite toppings!
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327 calories
68 g
0 g
3 g
8 g
0 g
317 g
596 g
12 g
0 g
0 g
Nutrition Facts
Serving Size
317g
Servings
2
Amount Per Serving
Calories 327
Calories from Fat 7
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 596mg
25%
Total Carbohydrates 68g
23%
Dietary Fiber 4g
16%
Sugars 12g
Protein 8g
Vitamin A
1%
Vitamin C
9%
Calcium
57%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 banana
  2. 1-1/2 C almond milk
  3. 1/2 tsp vanilla extract
  4. 1/2 Tbsp liquid sweetener (such as maple syrup or agave syrup)
  5. 1 C whole wheat flour
  6. 2 tsp baking powder
  7. 1/2 tsp salt
  8. 1/4 tsp cinnamon
  9. 1/8 tsp nutmeg
Instructions
  1. Mash banana in a small bowl.
  2. Add the milk, vanilla, and sweetener. Mix to combine.
  3. In a large bowl, sift the flour, baking powder, salt, and spices.
  4. Add the wet ingredients to the dry. Stir well to combine, being careful not to overmix.
  5. In an oiled, preheat skillet/griddle, add batter in scant 1/4 cup scoops. Cook in batches of three or four at a time (being careful not to overcrowd the skillet) for about 4 minutes (or until the tops look mostly cooked), then flip and cook until lightly browned, 2 more minutes.
  6. Keep on a plate covered with tin foil until ready to eat. Serve with your favorite pancake toppings, such as warm fruit compote, coconut creme whipped cream with fresh fruit, or vegan butter with pure maple syrup.
beta
calories
327
fat
3g
protein
8g
carbs
68g
more
acid-stars.com http://acid-stars.com/
This recipe makes about eight 6-inch pancakes.