by mrszang | Sep 8, 2019 | American, Breakfast, Mediterranean
Savory Pancakes with Sun-Dried Tomato Pesto For the pancakes:3 cups chickpea flour2 tbsp ground flaxseed (flaxseed meal)3 cups warm water3 tsp baking powder1 tbsp dried oregano1 tbsp dried basil1 tbsp thyme1 tsp olive oil (optional)salt (to taste)black pepper...
by mrszang | Sep 1, 2019 | American, Breakfast
Vegan Omelette with Mushrooms 4 oz mushrooms (sliced)2 tsp dried smoked paprika2 tbsp soy sauce2 tsp olive oil (OPTIONAL, or use vegetable broth)For the omelette:1 cup aquafaba2 tsp black salt (kala namak)2 tsp ground turmeric2 cups chickpea flour1 tbsp...
by mrszang | Sep 1, 2019 | American, Breakfast, Chocolate, Cold, Dessert, Snacks, Summer
Overnight Chocolate Raspberry Chia Pudding 4 cups unsweetened almond milk (or coconut milk for extra-rich flavor and creaminess)1 cup frozen raspberries (thawed)1/3 cup cocoa powder1/4 cup maple syrup2 tbsp vanilla extractpinch salt1 cup chia seedsToppings:1 banana...
by mrszang | Sep 1, 2019 | American, Breakfast
Baked Blueberry Oatmeal 2 cups blueberries2 cups old fashioned oats½ cup pecans (chopped)1 tsp ground cinnamon1 tsp baking powder½ tsp salt2 tsp vanilla extract2 cups unsweetened almond milk¼ cup maple syrup2 tbsp flaxseed1 tbsp coconut oil (OPTIONAL, melted)...
by mrszang | Aug 24, 2019 | American, Breakfast, Dessert, Snacks
Green Goddess Chia Pudding 4 Medjool dates (pitted and chopped)4 cups almond milk4 cups baby spinach12 Tbsp chia seeds (or 3/4 cup) In a high speed blender, blend the date, milk, and spinach until very smooth.Transfer the liquid into a large bowl, mix in chia...
by mrszang | Aug 24, 2019 | American, Breakfast, Kids love it!, Snacks
Rainbow Chard and Tofu Muffins For the filling:1/4 cup low-sodium vegetable broth (for sauteing)2 garlic cloves (minced)½ sweet potato (shredded)1 cup baby spinach1 stalk chard (chopped)1/4 cup parsley (chopped)For the muffins:1 cup oat flour1 cup rice flour1 tsp...
