Blueberry Oat Pancakes with Strawberry Date Syrup

Pancakes are such a great breakfast because they can easily feed a lot of people without a lot of work, they're super easy to make, and they are still delicious even when you make them healthy.  I personally grew up on bisquick and Aunt Jemima's syrup, which I will always have a softspot for, but let's admit, we always feel super stuffed after eating pancakes and I would prefer to be super stuffed on oats and fresh strawberries than some processed cane sugar and all-purpose flour.

So, I made these!  Enjoy!

Pancakes:

• 1/2 cup whole wheat flour
• 1/2 cup oat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup milk (or soymilk)
• 1 tablespoon agave nectar/honey
• 1 teaspoon vanilla extract
• 1 tablespoon coconut oil, melted
• 1 egg (or egg replacer equivalent)
• 1 cup blueberries (if frozen, run under warm water until thawed)

Mix dry and wet ingredients separately.  Create a well in the middle of dry ingredients and pour in wet ingredients, mix until pancake-like consistency.  Gently fold in blueberries.  Heat a lightly oiled griddle or frying pan on medium high heat, use about 1/4cup for each pancake.  Brown on both sides and serve hot.

Strawberry Date Syrup:

1 cup fresh strawberries

1 cup dates (soaked)

1/2 cup cashews

2TBS honey

2 tbs water (or however much to get it to your favored consistency, I like it a bit thicker)

Process in a food blender until all mixed, keep adding water until desired consistency.  Spread over pancakes and enjoy!

Best Juice IN THE UNIVERSE

Well you're in luck my friends because I was fortunate enough to come across this great recipe once again.

I found this juice recipe in this random book from the 1970's in my boyfriend's mother's house in Childers, Australia.  The book was called "Survival into the 21st Century" and was a collection of stuff from raw foodies, frutarians, vegetarians, vegans, breatharians, and had info on sprouting, yoga, growing/making/preparing your own food and pretty much any and everything related to healthy living (1970's hippie style).  Anyway we ordered a newer version when we moved to Canada, but for some reason this recipe was edited out of it.  Recently, my boyfriend's mom came for a visit and I asked her to get this recipe out of the book for us.  It's absolutely delicious and a really good mix of veggies.  Hope you enjoy.

Yolk of the Cosmic Embryo 

2 Apples
1 Clove Garlic
1/2 Small Cucumber
2 Beetroots (small)
1 Stalk Celery
1 Sprig Parsley
2 Medium Carrots
1/2 Green Pepper


Juice, sip slowly... feel awesome.

Cauliflower!

The first thing that I have been able to harvest out of my garden this year is Cauliflower.  This is probably because the "summer" in Vancouver has been so chilly that this wonderful cabbage crop has just been loving it, as cabbages are colder-climate crops.  Hopefully it will heat up soon so my Peppers and Tomatoes take off.  And hopefully the cat stops digging in the garden; so far she has taken my Zucchini, Cucumber, and 1 Cauliflower plant.  Thankfully I have more than one plant for most of them, as I made sure to plant like 6 Cauliflowers this year because a couple of years ago they were mercilessly killed by one big fat Woodchuck who broke through our chickenwire.


ANYWAY, I harvested this beautiful head of Cauliflower, and was trying to thing of something new to make other than a curry or a couscous dish.  I came across this lovely pasta recipe on the foodnetwork site; it is so aromatic and the flavors are so light that it makes for the perfect summer dish even though it's pasta.  It is also so easily vegan if you want, but I was feeling like a little bit of Pecornio Romano, so shoot me.  This recipe comes together quickly and it's very easy to make, so enjoy!

Sicilian Style Cauliflower with Whole Wheat Pasta

·      Sea Salt, as needed, plus 2 tsp

·         3/4 pound whole-wheat penne (I also think orecchiette would be awesome)

·         1/4 cup extra-virgin olive oil, plus more as needed

·         5 cups 3/4-inch cauliflower florets (about 1 large head)

·         1 large shallot, sliced into thin rings

·         2 cloves garlic, smashed and roughly chopped (not minced)

·         3/4 cup water

·         1/4 cup white wine vinegar

·         2 tablespoons golden raisins

·         1 tablespoon honey (or Agave for Vegan option)

·         1 tablespoon capers

·         1 sprig fresh thyme

·         1 bay leaf

        Freshly ground black pepper

·         3 tablespoons pine nuts, toasted

·         3 tablespoons chopped fresh flat-leaf parsley

·         1/4 cup grated Pecorino Romano, plus however much you want (or none to make it Vegan)

      Bring a large pot of water to a boil, then salt it generously and add a little oil. Add the pasta and cook, stirring occasionally, until al dente; tender but not mushy. Drain the pasta, transfer to a large bowl.

      Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the cauliflower, shallots, and garlic, and cook, stirring, until the cauliflower is well browned, about 8 minutes. Reduce heat to medium. Add the remaining 2 tablespoons oil, 2 teaspoons salt, water, vinegar, raisins, honey (or agave), capers, thyme, bay leaf, and season with black pepper. Bring to a simmer, cover, and cook until cauliflower tender, about 7 to 8 minutes. Remove from the heat and add the pine nuts and parsley. Remove and discard the thyme and bay leaf.

     Toss vegetables and pasta together along with the pecorino. Drizzle with more olive oil, if desired. Serve immediately, passing more cheese at the table.

Carob Fudge!

Solid carob bars DO NOT EXIST in Vancouver.  I have scoured every health food store within 20km for a solid carob bar and the closest I can get is carob chips, which usually have an unnecessary amount of sugar and oil in them.  Besides, I can't dip them in peanut butter.  So needless to say I have been CRAVING carob, and the other day I decided to take matters into my own hands.

I didn't use dates with these because I find that sometimes it is hard to completely break down the dates in a food processor (at least for mine, and for the dates I use).  Dates are useful in deserts because they act as a sweetener and they also help to bind the ingredients together, as do raisins.  I have seen several recipes that use dates for raw fudge, but I really wanted to get a completely smooth consistency and I think I achieved it without using dates.  But, if you don't have any honey or any coconut oil, try using a bunch of dates in this recipe (about 1 cup, 1 1/2 cups) to make all of the ingredients stick together.

Carob Fudge

2 cups Walnuts

1 cup Pecans

1/2 cup carob powder

1/4 tsp salt

2 tbs Coconut oil

2 tbs Honey

Blend nuts in food processor until it reaches a flour-like consistency (or are finely ground).  Add carob powder and pulse.  Add the rest of the ingredients, you may need to add more honey to make it stick together or less depending on if you used dates or raisins.  Line a square tupper-ware container with wax paper, place mixture in container, freeze or refrigerate until mostly solid, slice into squares and enjoy!

Cocoa Mango and Nut Tart

So finally I am adding another recipe.  I keep making delicious things, taking pictures, then forgetting to write down the ingredients I used because most of the time I just wing it and see what happens.  I'm sure we can all relate.  Anyway, THIS time around I was determined to provide a recipe for this delicious mango tart I made.

This tart was definitely a winner at my house, we ate it all within a couple of days because you keep wanting to have another slice.  I found it better to keep in the fridge as it was a little softer than if kept in the freezer, and you will eat it so quickly that there is no need to freeze it.  It's also easy to make, all you need is a couple of ripe mangoes and some nuts!

Cocoa, Mango and Nut Tart

Crust:

1 cup Almonds 

1 cup Walnuts

1/4 cup Macadamias

1/4 cup Raisins

10 Dates

10 Figs

1/4 cup Coconut Oil

Filling:

1 cup Macadamias (Cashews would work too) soaked

2 cups (about 2 Mangoes) diced Mangoes

honey/agave to taste

Cocoa Topping:

1/2 cup Cocoa Powder

1/4 cup Honey/Agave

pinch of sea salt

2 tbs Water & Coconut Oil

Place ingredients for crust in food processor and blend thoroughly.  Form into a 8-11 in pie dish, depending on how thin you want it (or whatever you have available!).  Blending ingredients for filling in blender/processor, adding water if necessary.  Fill on top of crust.  Freeze this until solid so it is easier to spread the Cocoa Topping.  Once frozen, mix everything for the cocoa topping, and spread on top of pie.  Eat, love, enjoy.

Lovely Little Sprouts

I have discovered the simplicity of sprouting and the wonderful benefits that it entails.  

For one, you can make Rejuvelac, which is a delicious lemonade-tasting drink full of wonderfully fermented goodness.  AND it is super simple to make.

You can also continue your sprouts to grow wheatgrass, which is so incredibly easy you will wonder why you pay $3 for a 1oz shot at Jugo Juice!

Growing wheatgrass requires a little more time, effort, and equipment.  You need trays and soil or a soil blanket. Essentially, you just keep your seeds wet and make sure to check on them every day.

Rejuvelac is super easy on the other hand, and you can also make small sprouts to throw in your salad (though not as delicate as alfalfa).  

TO SPROUT, you will need a large pickle-sized jar, water, a cheesecloth and fine mesh strainer, and 1 cup of wheat berries (which makes 3 cups sprouts).

Put the wheat berries in the jar and cover with water, until there is about double as much water than wheatberries.  Let soak for 24 hours, then rinse in the strainer, place back in jar and cover with cheesecloth, held in place with a rubber band.  Rinse the sprouts once or twice a day, then after 3 days....

You have sprouts!

REJUVELAC:  To make this deliciously healthy drink, you will need 1/2 cup of your sprouted wheatberries, with their tails no bigger than 1/4 inch.  Place in a blender with 1 cup of water and chop up the sprouts.  Then pour into 5 cups of water (or blend together, 6 cups water total) and place in a large glass jar, cover, and set aside.

Stir your mixture twice a day.  This mixes up the mixture and will make it taste better.  After 3 days, your rejuvelac should be ready.  You can strain out the bits as well.

HAPPY SPROUTING!

-Beth

Vegan Enchiladas

Okay seeing as it's been almost a month since I've added a recipe, it's about time I updated.  Sadly I haven't been too motivated to make extravagant dishes lately, just the usual power bars, vegan dishes and raw food truffles.  Also had my fair share in sprouting and made an amazing Rejuvelac lemonade!  Which I will add as soon as I get to my second bout of sprouting!


In the meantime, I'll indulge you with my vegan enchiladas.  I've spent a lot of time experimenting with Mexican dishes and what works with what.  It's not a surprise that most of the Mexican food you get at restaurants is smothered with cheese and sour cream, quite odd seeing as traditional Mexican dishes do not usually include either of these items.  This just makes for perfect vegan cooking, filling and healthy dishes full of protein and flavor.  I made this enchilada dish up myself from various experiments, there's lots of layers too it so if you want to sans any work I would skip the Tomatillo sauce that goes on the shell.  Either way, hope you all enjoy these enchiladas as much as I do =)

Vegan Enchiladas

There are several steps to making this dish.  Firstly, I would make the enchilada sauce.  And make you have traditional CORN TORTILLAS, which are only about 4-6 inches across.  None of this wheat burrito wrap BS.

Enchilada Sauce

(makes about 2 cups)

2 cups veggie stock
4 Tbs Chili Powder (make sure this is NOT Indian spicy chillies)
1 tsp ground cumin
2 tsp garlic powder
3/4 ts. sea salt
1 pinch ground cinnamon (less than 1/16 tsp)
a little less than 1/2 tsp sugar
3 Tablespoons plus 1/4 tsp white flour
3 Tablespoons vegetable oil

In a medium saucepan, heat oil over medium high heat. When the oil is hot, lower the heat to low and add the flour (don't let it brown).

Mix with a whisk for about 1 to 2 mins stirring constantly, you want to see a little bubble going on. Add the chili powder and whisk in till fully mixed.


Slowly pour in the 2 cups stock. Turn the heat up to medium and stir till fully mixed.
Add the cumin, garlic powder, salt, cinnamon and sugar, stir after each one. Bring to a boil as you continue to stir.


Once boiling, stir and cook for 3 to 5 minutes.
Turn off the heat, this enchilada sauce recipe is done.  You can keep this to the side while you make everything else.

Tomatillo Sauce

3/4 lb fresh Tomatillos (about 9 med)

1/4 tsp salt

1/2 tsp chili powder

1/4 tsp ground cumin

2 TBS veggie stock

2 TBS Arrowroot powder

Remove 7 discard husks of tomatillos, rise, and place in a saucepan with the salt.  Cover with water and bring to a boil.  Reduce heat & simmer for about 10 mins, until they are very tender.  Drain, the put in food processor with chili powder and cumin, pulse to combine.  Add stock and arrowroot then process until smooth.  Transfer to a small pan, and cook over medium heat for 2-3 mins, until mixture thickens.  Do not overcook or arrowroot with get glunky.  Set aside.

Mashed Yams

1 large jewel yam, or 2 med sized ones, diced

1/2 cup cilantro

1 tsp sugar

Heat water in large saucepan until boiling.  Add diced yams, cook until tender.  Drain & return to pan, mash until creamy.  Add sugar & mix, then add cilantro.

I add the sugar to get it a little bit sweeter.  You can if you want or you can skip it.

Chipotle spiced black beans

1 large red onion

3 cloves garlic

1 large (16oz) can black beans

1 can tomatoes, whole, drained

1 chipotle pepper in abodo sauce

1/4 cup cilantro, diced

1 green pepper diced (optional)

Heat onion and garlic in skillet, cook until onion is translucent.  While this is cooking, blend Tomatoes, chipotle, and cilantro in processor until it forms a paste.  Add to onions and cook for 2-3 mins, add black beans (and optional green pepper).  Bring to a rolling simmer, then lower heat and let cook for 15 mins or until liquid evaporates a little.

There's a lot of room with this one, try with different beans or add corn.

Enchiladas

So finally, putting everything together!

Makes about 15 enchiladas

Preheat over to 350 degrees F.  

In a large casserole dish, spray oil (or lightly brush) over the bottom and sides so nothing sticks.  Pour a little bit of the enchilada sauce, just to cover the bottom in about a <1cm of sauce.

Heat corn tortillas in microwave for about 20 seconds, until they are slightly heated and bend easily (so they don't break when you roll them).

Take corn tortillas and brush with Tomatillo sauce out to the edge.  Lay mashed yams in a line down center, about 2 TBS worth.  Place same amount of Chipotle black beans on top. Roll in a cigar shape so the edges stick, place in dish.  Repeat until your ingredients are gone, or until dish is full, or until you feel like it.  Pour the rest of the enchilada sauce on top of enchiladas.

Bake @ 350 for about 20-30 mins, covered.  They should come out gooey and soft and delicious.  Totally worth all of the effort, these are a great party pleasure and everyone is sure to love them despite no cheese!

Serve with guacamole, salsa, shredded up lettuce, hot sauce, whatever.  ENJOY!

-Beth