plant-based

Lemon-Poppy Seed Pancakes with Blueberry Sauce

karenwpullen Breakfast, Main Dishes, Recipes , , ,

Delicious everyday or an elegant addition to a special brunch.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Lemon Poppy Seed Pancakes with Blueberry Sauce

Course: Breakfast, Sauces and dressings, Snack
Servings: 0 pancakes

Ingredients

Lemon Poppy Seed Pancakes

  • 1 cup whole wheat pastry flour or white whole wheat flour
  • 1 flax egg 2 Tbs ground flax + 3 Tbs water
  • 1 cup almond milk or other plant milk
  • 1 teaspoon apple cider vinegar
  • 1/4 cup maple syrup
  • ½ teaspoon baking soda
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup unsweetened applesauce
  • 3 teaspoons lemon zest about the zest from one lemon
  • 1/4 teaspoon lemon extract for extra lemony flavory
  • ¼ cup lemon juice
  • ¼ cup poppy seeds

Blueberry Sauce

  • 4 cups blueberries frozen or fresh
  • ½ cup maple syrup
  • ¼ cup water
  • 2 tablespoons cornstarch
  • 1 tablespoon lemon juice or 1/2 tsp lemon extract

Instructions

Pancakes

  • Make the flax egg by stirring the ground flax into the water. Let sit for a few minutes to make a gel.
  • In a medium bowl, make the buttermilk substitute by combining the apple cider vinegar and almond milk. Let sit for a few minutes.
  • In another bowl, combine all the dry ingredients (flour, baking soda, baking powder, and salt).
  • Add the maple syrup, flax egg, applesauce, and lemon juice to the almond milk mixture.
  • Add the wet ingredients to the dry ingredients and whisk until smooth and combined.
  • Stir in the poppy seed and lemon zest.
  • Heat a non-stick skillet or griddle to medium. Pour batter, about 1/4 cup at a time, and cook a few minutes on each side.

Blueberry Sauce

  • Combine blueberries, maple syrup, and lemon juice in a small saucepan over medium heat.
  • Whisk the cornstarch into the water. Add to the blueberries and bring to a boil, stirring.
  • Reduce heat and stir until thickened, about 3 minutes.

Notes

The blueberry sauce is excellent when added to yogurt, cheesecake, french toast, or ice cream.  Plant-based, of course!

Going Plant-Based: Lifestyle Risks Drop Fast

karenwpullen Blog , ,
Going Plant-Based: Lifestyle Risks Drop Fast

At the risk of sounding like a broken record…wait, that idiom is based on a disappearing technology!

OK, I do repeat the same message in all my posts. Eating a whole-foods, plant-based diet is the best way to reduce your risks of the lifestyle diseases that plague our nation: diabetes, obesity, heart disease, high blood pressure, some cancers.

Does it take a long time to turn your health around? No. You can experience rapid, profound changes, with this kind of dietary 180.

If, however, you take your time making it to 100 percent plant-based, changes will be milder and take longer.

Important! If you are on medication, let your doctor know that you are changing your diet.

Read more

Garbanzo-Spinach Stew

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

Chickpeas and spinach are ubiquitous ingredients for the plant-based–but this recipe is special. The flavors are on point and the chopped almonds add the perfect crunch. I like to serve it with a dollop of cashew sour cream, so I’ve included that recipe too.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Spanish Chickpeas and Spinach

Course: Main Course
Cuisine: Spanish, Vegan
Servings: 0

Ingredients

Spanish Chickpeas and Spinach

  • 1 large bag spinach
  • ½ cup almonds chopped fine
  • 3 cloves garlic minced
  • 1 ½ teaspoons cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 can chickpeas drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup tomato sauce

Cashew Sour Cream

  • 1 ½ cups raw cashews soaked
  • ¾ cup water
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt

Instructions

Spanish Garbanzo Beans & Spinach

  • In a large non-stick skillet, cook the spinach with two tablespoons of water until just wilted. Transfer to a bowl.
  • Add the garlic to the skillet with a teaspoon of water. Sweat it for about five minutes over very low heat.
  • Add the almonds, spices, and salt. Stir and cook about three more minutes until the almonds are golden. Add to the spinach.
  • In the skillet, sauté the onion and pepper. Add chickpeas, tomato sauce, and ½ cup water. Simmer about ten minutes.
  • Add the almond mixture and wilted spinach to the chickpeas, and simmer another five minutes.
  • Taste and adjust seasonings, adding more cayenne if you like spicy.

Cashew Sour Cream

  • If you don't have a high-speed blender, place the cashews in a bowl, cover with water, and soak eight hours.
  • Drain the cashews. Place them in a high-speed blender. Add the water, lemon juice, vinegar, and salt. Blend until very smooth.

Notes

The sour cream recipe makes about two cups, and can be frozen.
Serve the Spanish garbanzos over rice.