Pumpkin Spice Pancakes

My girls want pancakes 4-5 times a week for breakfast and do not seem to be burning out on them yet. Meanwhile, I need some variety because I am getting tired of making the same pancakes. These Pumpkin Spice Pancakes were a nice change without any complaints πŸ™‚

Ingredients:

  • 1 cup all purpose flour
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon salt
  • 1/2 cup pure pumpkin
  • 2 tablespoons maple syrup
  • 2 cups favorite plant base milk

Directions:

  1. In a large bowl, whisk together both flours, baking powder, spices and salt.
  2. Stir in pumpkin, maple syrup and milk until well combined.
  3. Heat a griddle or non-stick pan and lightly coat with a vegan butter like Earth Balance.
  4. Pour some batter on griddle and cook for a couple minutes on each side.

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Oven Roasted Potatoes

My wife and kids love oven roasted potatoes for breakfast, dinner or even a snack. These potatoes are simple to make which is a win for me πŸ™‚

Ingredients:

  • 10-12 baby red potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon salt

Directions:

  1. Preheat oven to 425 degrees.
  2. Line baking sheet with parchment paper.
  3. Scrub potatoes then slice in half and each half into quarters. (do not peel)
  4. Place potatoes, olive oil and seasonings into large ziploc bag and toss until well coated.
  5. Spread potatoes on baking sheet and bake in the oven for 30-35 minutes.
  6. Serve with ketchup, ranch or sour cream.

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Vegan Mac and Cheese

A healthy version of Mac and Cheese that the kids love…priceless πŸ™‚

Ingredients:

  • 1 russet potato, peeled and cubed
  • 3 large carrots, cut into 1/2 inch rounds
  • 1/4 yellow onion, diced
  • 2 cups water
  • 1/2 cup Earth Balance spread
  • 1/2 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1/4-1/2 cup plant based milk
  • 10 ounce box gluten free pasta, cooked

Directions:

  1. Place potato, carrot, onion and 2 cups of water into pan, cover with a lid and simmer for 20 minutes.
  2. Turn off heat and drain most of water out of pan.
  3. Stir in Earth Balance spread, nutritional yeast, turmeric and salt until well combined and spread has melted.
  4. Pour mixture from pan into a blender along with the milk and blend until smooth and creamy.
  5. Turn heat on low and pour cheese sauce over cooked pasta. Stir until combined.
  6. Enjoy πŸ™‚

I also like to mix in Steamed BroccoliΒ http://wp.me/p5jtEl-5P

This Mac and Cheese recipe was adapted from http://www.onegreenplanet.orgΒ 

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Chickpea Nuggets

Switching the family to a plant based diet has been easier than I expected thanks to finding alternatives to some of the kids favorite foods πŸ™‚ This chickpea nugget recipe is a very good alternative to chicken nuggets.

Ingredients:

  • 3 cups cooked chickpeas
  • 3/4 teaspoon salt
  • 3/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons nutritional yeast
  • 2 tablespoons gluten free Italian bread crumbs
  • 1/2 cup gluten free Italian bread crumbs for coating

Directions:

  1. Preheat oven to 350 degrees and line baking sheet with parchment paper.
  2. Place 1/2 cup of bread crumbs into a bowl and set aside.
  3. Add all other ingredients to a food processor for 30 seconds or until well mixed.
  4. Scoop out a tablespoon of mix and form into nugget shape.
  5. Coat each nugget with bread crumbs then place onto baking sheet.
  6. Bake for 20 minutes, flip, cook additional 10 minutes.

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