Archive for Vegan

Green Superfood Waffles (or Pancakes) {Vegan}

Aaaand we’re back!

It’s been a super busy February, primarily taken up with Wellness Show business. Truthfully, unless I bank some content in advance, I knew I was gonna be away for a bit. It’s all-consuming. I didn’t expect to be away this long, though! Food blogging is a time-consuming process, and a few experiments I have been working on failed, so… yeah.

But let’s get this party started, shall we?

Because I often play in the wellness space, I sometimes get to try new things on the market. That’s cool. I like it. But it seems like I often default to making the same things with these new supplements, like smoothies, or energy balls.

Green Superfood Waffles

I recently got sent a new supplement called Faultless Plantbased Superfood. Aura is a local, woman-led company here in Vancouver that makes supplements, and I like them a lot. I like to support local businesses, and businesses that are run by women, especially. I wanted to do something different with this supplement. Yes, I am putting it in my smoothie every day, and, yes, it has loads of protein, fibre, phytonutrients, minerals and omegas.

And while, for me, putting it my smoothie is the easiest and most accessible way of consuming this product on a daily basis, I thought I could come up with some more creative ways.

Et voila! Green superfood waffles! Or pancakes… if you don’t have a waffle iron. I tried making pancakes with this batter and it worked great.

These green superfood waffles are a great way to start your day. They’re vegan, too! I would make a big batch of these on the weekend, and then freeze them in a zip-top bag and pull them out and toast them for quick breakfasts during the week. Top with some bananas and maple syrup, and that’s a breakfast fit for a queen, baby!

You could also go savoury with this recipe (leave out the vanilla if you decide to do that), serving them for dinner with a dollop of plant-based yogourt or cashew cream and some salsa, or if you aren’t vegan, with a fried egg.

And before you ask–you can’t taste the spinach or the superfoods. They just taste like waffles. Yummy, delicious, good-for-you waffles.

Vegan Green Superfood Waffles

Green Superfood Waffles (or Pancakes)

Ingredients

  • 1 ¼ cups nondairy vanilla milk (use a neutral milk if you’re going savoury)
  • ¼ cup aquafaba
  • 1 cup packed spinach (alternately, you could use other greens, like kale or chard)
  • 2 tbsp green superfood (I’m using Aura Faultless)
  • ¼ cup unsweetened applesauce
  • ¼ cup coconut oil
  • 1 tsp vanilla
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup AP flour
  • 1 cup whole wheat flour

Method:

  1. In the jar of your blender, add the milk, spinach and the superfood. Blend on high until the spinach is completely dissolved. Then add the res of the wet ingredients, and blend again until everything is combined.
  2. Add in the dry ingredients and blend. Open the lid of the jar and scrape down the sides, and then blend one last time to make sure everything is well combined.
  3. If you are making waffles, follow the directions provided by your manufacturer.
  4. If you are making pancakes, heat up a non-stick pan over medium-high heat and add a little oil to the pan. Drop the batter by spoonfuls onto the hot pan, and cook until the bottom is set and bubbles begin to appear around the edges of the pancake. Flip and cook for another minute, then serve warm.

No Bake Peanut Butter Bars

Inspiration is a fickle beast. 

I’ve been writing this blog for so long, I don’t actually know how long it’s been, but I’m guessing it’s a decade or so. 

Certainly my participation has waxed and waned. There have been times when I generated 5 blog posts per week (and it nearly killed me), and there have been plenty of times where I took a break and generated nothing at all! 

After doing this for so long, sometimes I feel really stretched for content ideas. Not that, in the world of food, there is ever any lack of subject matter. There’s always another recipe to make. 

No Bake Peanut Butter Bars

The inspiration for this recipe came from salt. I know! It sounds weird… but I got a bag of flavoured salt for Christmas from my friend Vicki and immediately my mind started working out what I could do with it. If it was savoury salt, I would have just thrown it into pasta or whatever, but it’s a salted caramel salt from Vancouver Island, and I knew it needed to go into a dessert. 

I also had a few bits and bobs of things around, but not really enough for a full recipe of one thing, so I combined a few things and voila! Delicious success. 

This is a no-bake bar, perfect for when you’re feeling a bit lazy. It’s also easy to do a vegan or gluten free version of this recipe (or even a vegan gluten free version!). 

It’s a riff on a recipe that has been on of my favourites and that I’ve been making for years, just juzzed up a bit. They kinda taste like a Resses Peanut Butter Cup, but with a crunchier texture. Enjoy. 

Vegan Gluten Free No Bake Peanut Butter Bars

No Bake Peanut Butter Bars

Ingredients

  • 1/2 cup butter (vegan butter alternate)
  • 3/4 cup peanut butter 
  • 1 cup graham cracker crumbs (alternate: vegan gluten free graham crackers, I use Kinnikinnick S’moreables Gluten Free Graham Crackers)
  • 1/2 cup corn flakes 
  • 1/2 cup brown sugar 
  • 1 tsp vanilla
  • 1 cup chocolate (dark vegan chocolate or non vegan chocolate chips)
  • milk (non dairy vegan alternative)
  • finishing salt

Method: 

  1. In a small pot over medium heat, place the butter, and melt it. Then add in the peanut butter and the sugar and stir everything well until it’s all melted together. 
  2. In a large bowl, place your graham cracker crumbs and corn flakes. 
  3. Remove the butter/peanut butter/sugar mixture from the heat and stir in the vanilla.
  4. Pour the entire contents over the graham crackers and corn flakes. Stir well to combine. 
  5. Press the mixture into an 8″x8″ pan, then place in the refrigerator for at least an hour to set. 
  6. Melt the chocolate over a double boiler. Once the chocolate is melted, add a little milk, a few tablespoons at a time, until it gets to a pourable consistency. (this is the tricky part–I can’t give you real measurements here, you have to kinda wing it). Pour the chocolate over the peanut butter base and sprinkle the whole thing with a pinch or two of finishing salt. Place in the fridge to set. 
  7. Cut into 12-16 squares. 
  8. This bar tastes great frozen. Store in the freezer and pull one out 5 minutes before eating. 
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