I am kind of lazy, and I love a quick breakfast. It takes me a while to wake up in the morning, and I am frankly pretty unpleasant to be around until I have had some coffee. Needless to say, I want to do as little work with food that I use to break my fast. When I was younger, I was super down with pre-made pancake mix, frozen waffles and cereal. Once I started to get older and cared a little more about what I put into my body, I began to discover easy options for breakfast that also actually made me feel good. I actually usually wake up nauseous because I am so hungry in the mornings. So, quick is where it is at.
Lemon poppy seed muffins are one of my favorites, but I actually feel like I get the flavor of those delectable treats in a quick and easy pancake. Also, who doesn’t want maple syrup on everything in the morning. My husband and I have been trying to implement brunch into our regular weekend schedule, just because, it’s super fancy, right? In response to the every weekend brunch challenge, here is one of the most delicious pancakes I have had!
I had my four year old daughter help me with these, so you know it’s easy, she then proceeded to eat three of them (and she doesn’t eat very much) so you know they are good. Light and airy, crispy on the outside, moist and fluffy on the inside. I dream of pancakes like these! P.S. My pancakes were not perfectly round, I cut them with a large round cookie cutter. Since we are being real here, I would like to say that my first shot at these were inedible, like I spit out the bite I tried. In the spirit of what I preach, which is never giving up, I tried and tried again, until I got it right.
Light and bubbly and full of lemon zest, juice and poppy seeds. Just the perfect thing for all your breakfast or brunch needs. Adapted from The Joy of Cooking.
Tools I used:
OXO Good Grips 11-Inch Balloon Whisk
BLACK+DECKER GD2011B Family Size Griddle, Black
KitchenAid Nylon Short Turner, Black
Vegan Lemon Poppy Seed Pancakes
- Prep Time: 15m
- Cook Time: 15m
- Total Time: 30m
- 1 c All purpose flour (or you can do half whole wheat)
- 1/3 c Sweetener of choice ( I used sugar in the raw)
- 1/2 tsp. Baking soda
- 1 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 1 c Almond milk
- 1 tsp. Apple cider vinegar
- 1 Flax egg (2 Tbsp. Flax meal+3 Tbsp. Water)
- 1 tsp. Vanilla
- 3 tbsp. Coconut oil
- 3 tsp. Lemon zest
- 1/4 c Lemon juice
- 1/4 c Poppy Seeds
- In a large mixing bowl, combine all the dry ingredients.
- In a small bowl, mix together the apple cider vinegar and almond milk and let sit for a few minutes to make a buttermilk substitute.
- Make your flax egg, then add all the wet ingredients to the dry and whisk until smooth and combined. Add the zest and poppy seeds.
- Heat a skillet to high, and spray with non stick pan. Cook pancakes on medium for a few minutes on each side.
- Serve immediately with maple syrup or powdered suagr!
Vegan Lemon Poppy Seed Pancakes
Vegan Creamy Pumpkin Pasta
A while back, I was making some regular vegan yeast doughnuts, just experimenting with glazes and toppings, and I was getting really tired of frying them one or two at a time. Not to mention, I realized how super greasy they became, and how unhealthy they really must be. Now don’t get me wrong, I love a good fried doughnut as much as the next person, I just can’t really function afterwards. Generally, I want to slip into a food coma and do nothing the rest of the day.
So, I got to thinking, the only baked doughnuts I really ever see are the cake style doughnuts, and those are formed in a pan. I am also into the cake style doughnut, but most of the time when I think of a doughnut, and I am really craving one, all I can picture is that light, fluffy, sweet and tender yeast style. I began to develop some ideas about just trying to make a basic yeast flavor, letting it rise like I was going to fry them, cutting them out like I was going to fry them, but just baking them instead at a really high temperature.
The results were nothing short of totally amazing, and drool worthy. Also, something unbelievable happened, I didn’t feel like I was going to pass out for the rest of eternity. I actually felt pretty good.
Deciding on the flavor combo was of course a no-brainer, as Fall is upon us and my favorite season. My husband loves snicker doodles more than life, so bam! Pumpkin Snicker Doodle!
This dough is incredibly easy, and for anyone who has ever been intimidated by yeast dough, this is a good place to start. I implore you to give it a shot, you will be fine. The flavors for this dough can be switched up pretty easily, and I will definitely be making more doughnuts like this in the future.
Light and fluffy, but not greasy, these are the stuff of dreams. I hope you enjoy!Adapted from Baked by Rachel
Tool I used:
Good Cook Set Of 3 Non-Stick Cookie Sheet
Norpro 3495 Donut, Cookie Cutter
- Prep Time: 1h 30m
- Cook Time: 10m
- Total Time: 1h 45m
- 3/4 c Almond milk
- 2 1/4 tsp. Active dry yeast
- 1 tsp. +2 Tbsp. White sugar
- 3 c All purpose flour
- 1 tsp. Salt
- 1/4 tsp. Cloves
- 1/2 tsp. Nutmeg
- 1/2 tsp. All spice
- 3 tsp. Cinnamon
- 2 tbsp. Maple syrup
- 1/2 c Pumpkin puree
- 1 c Sugar +1 Tbsp. cinnamon combined
- Heat the almond milk in the microwave for 30 to 45 seconds, you want it to be between 110-115 degrees. You should be able to put your finger in it, but it should be warm.
- Add the yeast and a tsp. of sugar to the almond milk, and let proof for 5-10 minutes. It should be bubbling.
- In a large mixing bowl, or a stand mixer fit with a dough hook, add all of the dry ingredients, including the remaining 2 Tbsp. of sugar, and stir slightly to get it mixed.
- Add the yeast mixture when it is ready, and begin to knead, either by hand or with the hook.
- Add the maple syrup and pumpkin puree and continue to knead for 3-5 minutes until it forms a nice smooth ball.
- Place in a greased bowl, cover, and let proof in a warm, dry place for 1 hour. Until doubled in size.
- Once dough has proofed, roll out to about 3/4 of an inch thick, and cut into circles with a cookie cutter, and punch a hole out of the center with a small circle cutter. Place on a prepared baking sheet, cover and proof for another 20 minutes.
- Preheat oven to 400. When done proofing, bake at 400 degrees for 5-10 minutes. Until cooked through.
- While hot, dip entire doughnut into bowl of the mixed cinnamon and sugar. Consume!
Vegan Pumpkin Snicker Doodle Doughnuts
Recently, my husband and I were discussing what flavor combinations we absolutely love. Chris mentioned the Take 5 candy bars that are chocolate filled with a pretzel, peanut butter and caramel. He is right, that is basically my idea candy bar or snack, sweet and salty, definitely with a pretzel involved. Trader Joe’s has one of the most epic snacks of all time as well, peanut butter filled pretzels! While in talks of making a fancier and healthier version of the Take 5 bar, I came up with, these Sweet n’ Salty Pretzel Brownies.
They can be made either gluten free and vegan, or just vegan, and I have instructions for both. Once you take your first bite of these, the heavens will part, and you will wonder how you lived without these beauties all your life. At least that is what happened to me. It is literally every flavor and texture that I want in a perfect snack or dessert.
The actually brownie batter makes a killer and super easy brownie on it’s own, but this combination is just to die for! I had to give some away just so I didn’t eat the whole pan by myself. They were kid approved, husband approved, family approved and friend approved. I feel like this is a great fall treat, or any time of the year.
Super fudgey, and moist, but still fluffy and not too heavy. Crunchy and creamy, sweet and salty. Oh my goodness, you will not be disappointed. I made a bit of a mess with these, I can not say they are a one bowl recipe, but I promise it is so worth it! Adapted from Better Homes and Gardens
- Prep Time: 30m
- Cook Time: 30m
- Total Time: 1h
- 1/2 c All purpose Flour or Gluten free all purpose flour
- 1 c Pretzels or Gluten free pretzels
- 1/2 c Brown sugar
- 1/4 tsp. Baking soda
- 1/2 c Vegan butter, I use Earth Balance(melted)
- 1 c Vegan butter, I use Earth Balance
- 2 c White sugar
- 1 tsp. Vanilla
- 2 c All purpose flour or Gluten free all purpose flour (if using gluten free, add 2 tsp Xanthan gum)
- 3/4 c Cocoa powder
- 1 tsp. Salt
- 1 1/2 c Almond milk
- 1 c Dark chocolate (melted)
- 1/2 c Peanut butter (melted)
- 1/2 c Vegan caramel sauce, store bought or you can use my Vegan coconut cream caramel
- Preheat oven to 350. In a food processor, combine crust ingredients, except vegan butter and pulse until pretzels are crushed into a semi fine consistency.
- Pour into medium sized mixing bowl, and pour melted vegan butter on top. Mix until fully combined and pour into a prepared 9×13 baking pan. Press crust down with a cup.
- Make the brownie batter. In a large mixing bowl or stand mixer, cream together sugar and vegan butter, add vanilla. In a separate bowl sift the dry ingredients, flour, (xanthan gum if using) cocoa, and salt.
- Add the dry to the wet alternating with the almond milk until all combined.
- Pour batter over crust and bake at 350 for 25-30 minutes or until a toothpick comes out clean.
- Let cool, and melt dark chocolate in the microwave in 30 second intervals, then melt peanut butter in a separate bowl for 30 seconds.
- Once cooled, drizzle with chocolate, peanut butter and caramel. Eat em’ all!
Vegan Coconut Caramel
Vegan Sweet n' Salty Pretzel Brownies
I have been thinking a lot recently about what my mission is, and why I wanted to start developing plant based healthy recipes in the first place. I have been thinking about how busy people live and people who really don’t know how to cook or hate cooking. I won’t lie, this recipe is a bit time consuming, but it is super simple, and you can make seitan ahead of time and keep it in the fridge and just use is whenever. So a little but of prep ahead if time, actually will make this a really fast recipe. So, back to my previous thought, people eat fast food, all the time. I actually don’t pretty much ever, mostly because I don’t have a lot of options, but also, my stomach is very sensitive and doesn’t like processed and greasy food. So, I often forget the fact that many people love fast food, and they get used to it and crave it. I have asked myself, what can I do, as part of my original mission to get meat eaters to eat a little better and realize how easy it actually is to vegan!
One of my fellow food bloggers who is super amazing, Janine who runs Nuts and Blueberries had an idea to get all us healthy food bloggers to create a plant based healthier version of some fast food for a #healthyfastfood4 carnival! I was immediately on it, as this is something I have been wanting to work on for a while. I thought back to what my favorite fast food item was when I was a kid, and something I would love to share with families everywhere! Chicken sandwich! It also just so happens that my husband makes a killer homemade seitan!
Now, you can totally buy seitan at the store and do the same thing if you want, but my husband’s seitan recipe is out of control amazing. However, some people don’t have time to make the seitan, and I don’t want to limit anyone low on time! This sandwich is better than a real fried chicken sandwich, I promise, and it isn’t even fried, it is baked!!!Yeah! You don’t have to feel guilty about giving this to your children, vegan, refined sugar free(I saw a lot of chicken sandwiches with powdered sugar in the flour mix) and totally amazing! If you want more ideas, please check out all the submissions for the #healthyfastfood4 carnival on Instagram and on Janine’s amazing website. I hope you enjoy!
If you have any questions about this recipe or any other, just let me know. I am happy to answer any questions you may have, or just leave some feedback if you want so I know if I am doing a good job or not!
- Prep Time: 2h 15m
- Cook Time: 45m
- Total Time: 3h
- 4 Buns ( used pretzel buns)
- 1 Cucumber ( I like the seedless ones)
- 1/2 c Rice wine vinegar
- 1 tbsp. Pickling spice
- 3 tbsp. Salt
- 1 tbsp. Agave nectar
- 1 Basic Seitan Recipe(below)
- 1/2 c Almond milk
- 1/2 tsp. Apple cider vinegar
- 1 c All purpose flour
- 2 tbsp. Coconut sugar
- 1 tsp. Smoked paprika
- 1 tsp. Salt
- 1/2 tsp. Black pepper
- 1/2 tsp. Garlic powder
Sweet Mustard Sauce
- 1/2 c Vegan mayo ( I used Follow your Heart)
- tsp. Mustard
- 1 tsp. Lemon juice
- 2 tbsp. Agave nectar
- Make the seitan, you can make this days before, (you can also half that recipe if you only want to make the four sandwiches, but I like to have it on hand) and save it in the fridge.
- When you are ready to make your sandwiches, make the pickles, by cutting the cucumber in thin slices. Then mix the remaining ingredients in a bowl and letting the cucumbers marinate for at least an hour.
- Preheat oven to 450. To make the “chicken” patties, cut the seitan into thick slices, and then mix the almond milk and apple cider vinegar together in one bowl. Then mix all the dry ingredients in another bowl. Dip the seitan into the almond milk mixture, into the dry mixture and repeat. Place the patty on a prepared baking sheet. Repeat with the other slices. I sprayed mine with a little avocado oil to make sure they got brown.
- Bake for 30-45 minutes or until brown.
- Make sauce by whisking all the ingredients together.
- When patties are done, assemble with sauce , patty, pickles and lettuce and onion or tomato if yo want!
Vegan Seitan Chicken Sandwich with Quick Pickle and Sweet Mustard Sauce