Throw it all together in a big bowl. Add Salt/ Pepper/ Garlic Powder/ Lemon juice to your liking. Then add your Cashew Cream Sauce ( recipe in older post).
This is a great dish to bring to a social gathering. Easy to eat, very refreshing, easy to digest, and extremely healthy! I love this dish because you can get very creative with it, and pair it with a lot of different options. Great flavor, and will leave you wanting more!
I used Bob’s Red Mill Whole Wheat flour ( use whatever one you prefer).
Add your dry ingredients together first. Then add your oil and soy milk.
Mix until smooth.
Set the stove with a pan to medium heat.
Spoon one pancakes worth of mixture to the pan.
When you see bubbles in the middle of the pancake, or if the edges are looking stiffened, flip.
Repeat until all batter is gone! Credit: food.com
1 pound strawberries, diced ( I did a little less)
2 tablespoons of maple syrup ( I used Organic wholesome Maple Syrup)
1 teaspoon of vanilla extract
In a saucepan combine all ingredients and bring mixture to a boil, then reduce heat to medium low. Let sauce simmer for 8-10 minutes stirring occasionally.
Once sauce has thickened, remove from the heat and serve it on top of the pancakes.
You would never know these were vegan pancakes! I honestly think they taste better than the usual pancakes! They were light, fluffy, and the strawberry sauce topped it with a sweet, satisfying taste! I will definitely be whipping these up again next time I get the morning off!
After boiling your brown rice, I washed and sliced 1 small zucchini and let them cook in a skillet with coconut oil, on medium heat for about 15 minutes, or until satisfied. ( also added salt, pepper, and garlic powder )
I pre-made my cashew cream sauce ( recipe in one of my posts)!
Keep the brown rice in the pot after it is fully cooked, and pour in the cream sauce. Make sure to completely saturate the rice.
For flavoring- I added Nutritional Yeast, Garlic, Salt, Pepper, and Cayenne Pepper into the cream sauce before saturating it in the rice. ( nutritional yeast will give it more of a cheesier taste, and is healthy for you!)
Top your brown rice with zucchini and Jalapeño Peppers, and Gardein’s Meatless ground beef!
This had an awesome creamy/cheesy flavor with a little “zip” to it as a finish. The textures and different flavors combined together will make your mouth explode! DELICIOUS and super simple! Eat up!!
This is wrap you can keep light, or stuff it to the max!
Optional: adding in nutritional yeast for a more defined “cheesier” flavoring.
Make sure your soft tortilla is Vegan. If you’re having trouble finding vegan soft shell tortillas go to www.peta.org which will have a list of vegan certified tortillas.
Also make sure your hummus does not contain any animal derivatives. I use a delicious home made hummus from a local business called ” Two Sister’s Canning” in Langhorne Pennsylvania. I used the Roasted Garlic hummus with this wrap and it was MOUTH WATERING DELICIOUS.
This is a very simple, light wrap, easy to prepare, and satisfying! YUMMMMMM!!
So I’ve recently purchased Ellen Fisher’s Raw Vegan E-book cook book, and it is seriously so bomb!
Ellen Fisher is a social media sensation in the raw vegan food world! You can find her on instagram as: ellenfisher or her YouTube channel which is so much fun to watch : Mango Island Mamma. She and her family reside in Maui Hawaii, and has a very sweet, fruity style to her cooking.
( I decided to use one small, whole avocado)
Put all ingredients into a food processor or really good blender, and blend until smooth.
If you have a crappy blender like me, put in more ingredients as you go.
Also, I am not a huge cilantro fan, and if you aren’t either, use sparingly. I used less than what was recommended.
Overall this dressing has such a fresh taste for the summer months! Had a creamy, yet sweet, citrusy finish to it. I’d say it was a success!
I used Arugula for my greens and chopped up red bell peppers.
Ellens book is available on IBook for about 16 bucks.