The Friendly Vegan

My great grandma used to make the best pancakes, and my mom used to make them for us when I was growing up too. It was definitely a staple recipe in our family, and no matter how hard I tried to find a vegan recipe for pancakes, it never quite measured up to her pancakes. They made it with eggs and milk, so i figured i would try to switch these out with easy vegan alternatives, and honestly, I kinda like it better this way cause I don't feel guilty when I eat it, and they taste just as amazing! Just, in a different way. Almost everything in there is good for me and by using chia egg instead of the eggs, I am adding so much more nutrients.  They have barley any sugar, and I tested them out with whole wheat flour and they are so. good. Servings: 4 medium pancakes Ingredients: 1 1/3 cup flour (I used whole wheat for the ones in the picture) 2 tbsp sugar (I use cane for everything) 1 tbsp baking powder 1/2 tsp salt 1 chia egg (1 tbsp chia seeds and 3 tbsp water, soak f...

Working as a waitress in a restaurant that orders an enormous amount of fruit to make a fruit display, I have a lot of easy access to over-ripe bananas. Whenever I see some that are about to be thrown away, or when I have some at home that we couldn't finish, I stick 'em in the freezer for later use. They would ultimately end up in the garbage so I figure, why not? I always make banana bread muffins just because they are more convenient, but this can be made in a bread pan as well. I've tried both, and although it's so much softer and better as a loaf, I always end up just making muffins because they are the perfect quick on-the-go breakfast. Either way, there is no need for muffin liners in this recipe, just lightly grease the muffin tray, and take them out of the tray as soon as they are out of the oven, let them sit out until they cool and they will be nice and crisp on the outside.  Ingredients: 4 Medium sized bananas 1 1/2 cups of flour 1/2 cup o...

Everyone I make these for goes nuts for them! They make me look like some chef genius, even though they're super simple, and only use 3 ingredients! What you will need: Onion soup mix (make sure it is not beef broth based) 2 potatoes  2 tbsp butter or oil (I prefer vegan butter) Salt to taste Directions:  Begin by boiling the potatoes until they are about half cooked. Remove them and strain out the water (keep the water to use with my   Mornin' Dumplin  recipe if you are making that too)  Place the potatoes on an oven tray and use one packet of french onion soup mix. If you are using mix from bulk, do about 4 tablespoons.  Add the butter and mix around until potatoes are coated and there is no dry powder left.  Bake at 400° F for about 12-15 minutes, flipping them half way.

Mornings are always tricky for me, I love the idea of tofu scramble and smoothie bowls, but sometimes all I really want is some veggies in a pan with some onion baked potatoes . ←Click there for the recipe! I was looking for a way to incorporate this in an easy, filling and nutritious way, and after speaking to one of my Jamaican friends and getting some inspiration, I created just the right thing. There is so much wiggle room with this recipe to tailor it to just the way you like it! This recipe is flavorful, filling, easy and oh-so delicious. Ingredients: Dumpling: 1 and 2/3 cups of flour 1 cup of water 1 tsp of salt Season with whatever spices you would like! I usually do pepper, parsley and some oregano, but be creative! Veggie mix: Handful of spinach Healthy mix of tomatoes or bell peppers, onion, and mushrooms Directions: Combine flour, salt, and spices in a mixing bowl. Gradually add the water and mix with your hands until you get a thick dough. If the do...