(recipe makes six 3" pancakes)
1 c strawberries
1/2 tbsp of ground flaxseed + 1 1/2 tbsp water
1/4 c rice milk
1/2 tbsp coconut oil
1 1/2 c Bob's GF pancake mix
Strawberry season!!! Sweet, sweet strawberry season!!!!! I need to find a way that we can go strawberry picking--not sure a 1 year old is capable to pick fruit nicely, but I think it'd be a fun weekend activity anyway. Perhaps next week--the farmer's market strawberries will do for this week :) I was inspired to make a pancake combination of my own after making carrot-juice waffles a few weeks ago (I didn't post about it yet, I will do a post later this week though because they were amazing and I'm planning on making some in bulk to freeze.) I didn't want to juice the strawberries though, but I thought adding a puree to pancakes would work really well---and it did! These need NO sugar they are sweet and delicious, but still light and fluffy. This is a gluten-free recipe, but I'm sure replacing the GF pancake mix with a wheat flour mix (packaged or homemade) would be just as tasty.
- Combine ground flaxseed and water, stir and let sit
- Puree strawberries
- Combine pureed strawberries, flaxseed mix, rice milk and coconut oil
- Stir in pancake mix adding more if necessary to get the batter to the right consistency.
- Spoon onto heated, oiled skillet (or griddle if you are so lucky) flip once to brown both sides
- Top with fresh strawberries (maple syrup, coconut whipped cream, etc.)
|Cooking in my new/old cast iron skillet|
|They aren't quite so pink once cooked, but still sweet and strawberry flavored!|
Lunch: Curried Zucchini & Carrots with Ancient Grains Mix
1 tbsp curry powder
1/2 tbsp curry paste
2 c dry ancient grains mix [red and gold quinoa, amaranth, brown rice, and wild rice]
I saw an ancient grains mix at Harris Teeter probably over a month ago and I picked it up thinking it'd be a super nutritious grain mix to incorporate into MJ's diet. Somehow I just never using it. Well after being gone for a week and quickly exhausted by the DC heat I thought this was the week to pair it up to the curried vegetables. It was a pretty good mix, but I think that it'd probably be a better investment to make your own mix. I had intended on mixing the zucchini & carrots with a nut-free Spinach Pesto recipe I found, but I completely forgot and added curry to the veggies while they cooked.
Sidenote: I made the pesto anyway and it was AMAZING! Seriously---I think I like it better than "classic" pesto. I have been adding it to sandwiches like a mad man. (Sorry MJ!)
|My Chop't salad "The Melrose" (minus feta) has made 5 sandwiches. On a whole wheat sandwich thin with pesto!|
- Bring ancient grains mix and water to a boil and let simmer for 45 minutes
- Peel and chop zucchini and carrots
- Steam carrots for 3-4 minutes
- Toss steamed carrots and zucchini with olive oil and put in skillet on low and add curry powder
- Cook for 2-3 minutes
- When ancient grains mix is soft or water has evaporated add curry paste.
- Combine vegetables and grains.
|Cooked & curried vegetables|
4 garlic cloves (minced)
1 mango (about a cup)
1- 16 oz can of tomato sauce
1/2 c vegetable broth
1/2 tsp red pepper flakes (less if you can't handle the heat!)
2-16 oz cans of kidney beans (drained and rinsed)
1 tsp liquid smoke
salt and pepper to taste
Whoa! MJ & I both love spicy food and this was a perfect one to fit the bill. I would definitely consider this one of my (can't speak for him) favorite dishes I have cooked for him. It has a sweet & spicy mix that is dead on perfect. I know, mangoes sound weird with beans right? But somehow they work really well flavor-wise and texturally. If possible I recommend everyone run out and make this recipe. It is so good I'm not sure if I can keep myself for devouring it all (definitely will have to remake this and double the recipe.) I got this recipe from Appetite for Reduction, a truly great vegan cookbook by one of the author's of Veganomicon (which is also a cookbook I have recommended to a lot of people and cooked from before on this blog.) Seriously can't recommend either book enough!
- Chop onions, mango and mince garlic
- Preheat pot with a little olive oil, add garlic and onions and saute until translucent.
- Add kidney beans, tomato sauce, mango, veg. broth and red pepper flakes
- Bring to a boil, lower heat and simmer for 45 minutes partially covered with room for steam to escape stirring frequently
- Turn heat off. Sauce should have thickened and mangoes should be cooked down.
- Add liquid smoke and let beans sit for 5 minutes (honestly it tasted great even before adding liquid smoke, so if you don't have it don't fret- it won't kill the dish BUT it does add a nice BBQ flavor which was perfect for this Memorial Day weekend. I think this is definitely a dish you could bring to a cookout and no one would know/care that it was vegan).
- Salt & pepper to taste
|MJ's dinner, paired with some rice milk to cool down his mouth|