Four Ingredient Banana Bread Pancakes

This is probably one of the simplest breakfasts I make. While I do still love my other pancake recipe, this one is truly my favorite. Not only is it easy to make and incredibly delicious, it's gluten-free and totally healthy! The pancakes are soft and fluffy and taste remarkably like banana bread. Bananas are the sugar-free vegan's savior, because they're so sweet that you almost never need to use an additional sweetener (for example, banana ice cream - way better tasting than any non-dairy ice cream you can buy, and all naturally sweetened). I usually add chopped walnuts and occasionally chocolate chips, but feel free to add a spoonful of any nut butter, different types of nuts or candies, or really anything you can imagine - it's a good recipe to experiment with! Eating these pancakes is the perfect way to start the day! 

Four Ingredient Banana Bread Pancakes 

• 1 medium banana
• 1 tablespoon ground flaxseeds
• 1/2 teaspoon pure vanilla extract
• 1/4 tsp baking powder
• optional: 1 tablespoon each nuts, chocolate chips, carob chips, etc.

1) In a small bowl, mash the banana with the back of a fork until it's as smooth as you can possibly get it. Stir in flaxseed, vanilla, baking powder, and optional fillings until combined.

2) Lightly oil a non-stick frying pan and warm over medium heat. Pour batter into three pancakes (or you could try cooking one giant one, but it won't flip well) and cook for 5 to 6 minutes, until the underside is cooked. Flip and cook for several more minutes. 

Date-Sweetened Apple Bake

This is another one of my go-to recipes. Whenever I'm getting tired of oatmeal or tofu scramble for breakfast, this is always a good replacement. It's mildly sweet, a perfect way to start the day (of course, if you want to eat straight up apple pie filling first thing in the morning, you can add a tablespoon or two of maple syrup). This also works as a dessert, if you'd like. However you eat it, I'm sure the hint of autumn will be a nice pick-me-up during this never-ending winter.

Date-Sweetened Apple Bake

• 1 apple, cut into 1/2-inch pieces
• 2 tablespoons chopped walnuts or pecans
• 2 tablespoons raisins, optional
• 3 medjool dates, pitted
• 1/2 cup water
• dash of salt
• 1/4 teaspoon ground cinnamon
• dash of cloves, allspice, and nutmeg
• 1 tablespoon apple cider, apple juice, or water

1) Preheat oven to 375°. Spray with cooking spray or lightly oil a small oven-safe dish (mine is 380ml or 2/3 cup). 

2) In a small sauce pan, combine dates and water, and cook over medium heat for several minutes, until dates are soft and beginning to break apart.

3) In a food processor, blend together the dates and cooking water until smooth. Add salt and spices and completely combine. 

4) Combine apple pieces, nuts, and raisins in a small bowl. Add date mixture and mix until the apples are completely covered. Evenly pour cider over apples.

5) Bake for 20-25 minutes, or until apples are soft. 

Single-Serving Pancakes

I almost let another full week go by without posting anything here, but thankfully these fantastic pancakes I made this morning prevented that. I really don't know what's gotten into me. I promise I won't let my lack of blogging go on for much longer!

Anyway, this recipe is really pretty superb. As in, I would it eat every day if I could. Keep in mind though, this is not a particularly low-calorie food, especially if you're like me and you like to drown your pancakes in maple syrup. They brown a little better if you include the oil, but they won't taste drastically different if you substitute it for more nondairy milk. I served mine with syrup (of course!), strawberries, and a mixture of ground up walnuts and flaxseeds (which has a surprisingly good flavor?). 

Single-Serving Pancakes

• 1/4 cup + 3 tablespoons flour (white whole wheat, all-purpose, or a combination of both)
• 1 tablespoon organic sugar or stevia sugar substitute 
• 1/2 tsp Ener-g egg replacer (if you absolutely hate Ener-g, you can leave it out, but it's really much better if you use it)
• 1/8 tsp baking powder 
• 1/8 tsp salt
• 1/4 cup + 3 tablespoons nondairy milk
• 1 tablespoon canola or other mild-tasting oil (or more nondairy milk for a lower fat version)
• 1/4 tsp pure vanilla extract
• drop of almond extract

In a bowl, combine dry ingredients. Add liquids and whisk until combined. Pour batter onto a greased non-stick skillet and cook over medium heat for several minutes, until bubbles appear. Flip and cook for several more minutes, until both sides are a nice shade of golden brown. 

Single-Serving Tempeh Bacon + BLT Directions

I know it's not in season or anything, but I've been eating BLTs on a daily basis lately, ever since I figured out how to make this "bacon". It was inspired by the recipe for tempeh bacon in Vegan With a Vengeance,  but I changed it a bit as I'm incredibly impatient person and don't ever want to wait for an hour while my tempeh is marinating. Also I cut it down to a single serving and changed a few ingredients. You can omit the maple syrup if you want, but it does add a nice flavor.

Single-Serving Tempeh Bacon

• 1.75 oz/50g tempeh (should be about 1/3 of a package), sliced into thin strips (1/4" or thinner)
• 2 tsp apple cider vinegar
• 2 tsp Bragg's, soy sauce, or tamari
• 1 clove garlic, minced
• 1/2 tsp ketchup
• 1/2 tsp maple syrup
• 2-3 drops of liquid smoke (be incredibly careful not to use too much!)

1) In a small bowl, combine apple cider vinegar, Bragg's, garlic, ketchup, maple syrup, and liquid smoke. Set aside.

2) Lightly grease a non-stick pan with oil or cooking spray. Place tempeh pieces in pan so they don't touch each other. 

3) Pour the liquid ingredients into the pan and heat over medium heat. When garlic begins to brown, flip tempeh pieces over to cook the other sides. Once both sides of the tempeh are a shade of brown, remove from heat and serve immediately.

Vegan BLT 

I think "recipes" for sandwiches are weird, especially for ones as simple as this. But I've seen BLT recipes in cookbooks before, so I guess recipes for them are commonly accepted. Basically, what you'll want to do, is toast two pieces of bread - I usually do this while my tempeh is cooking because I have what may be the world's slowest toaster. While your toast is toasting and tempeh is cooking, slice a few pieces of tomato, just to be ready. As soon as your toast is finished, apply a light layer of Vegenaise (or vegan mayo of choice, or margarine if you don't have any mayo) on the inside of both pieces. Add tomatoes, tempeh, and a handful of fresh spinach (you can use lettuce too, but I just love spinach). Close sandwich and eat.

Simple enough?

Single Serving Waffle

So last summer, my family and I picked about 9,000 pounds of blueberries, which we have kept frozen in order to make jam to send to relatives as Christmas presents. We've never made jam before, so this was a very interesting experience. The first batch never jelled, so I was left with 6 cups of a weird but good-tasting, liquidy blueberry mess. I blended half of it and have been using it as a syrup. It tasted fabulous with a waffle for breakfast this morning! I had a difficult time reducing the full recipe down to one serving, but I managed. It's a little crispier with the oat flour, but still very good.

Single-Serving Waffle

• 1/3 cup all-purpose flour or oat flour (I just take gluten-free oats and throw them in the coffee grinder for a few seconds)
• 1 1/2 teaspoon cornmeal
• 1/2 teaspoon baking powder
• 2 teaspoons sugar
• dish of cinnamon
• dash of salt
• 1 1/2 tablespoon vegan margarine or coconut oil, at room temperature
• 1/4 teaspoon pure vanilla extract
• 2 1/2 tablespoons nondairy milk
• 1 teaspoon lemon juice
• 1 teaspoon ground flaxseeds mixed with 1 tablespoon water

1) Preheat waffle iron.

2) In a small dish or glass, stir together nondairy milk and lemon juice. Set aside

3) In a small bowl, combine flour, cornmeal, baking powder, sugar, cinnamon, and salt. 

4) Add margarine, vanilla, nondairy milk/lemon juice mixture, and flaxseed mixture to dry ingredients. Stir well until combined (this may take a while, especially if you're using coconut oil, which doesn't blend as nicely as margarine).

5) Pour into preheated waffle iron and cook as iron instructs.

VeganMoFo Day Twenty-Two: Scalloped Potatoes for One

This recipe is similar to one my family used to make on a regular basis. I veganized it and we make it pretty often. I reduced the portions today to make a single serving. Not trying to brag, but these are pretty perfect. The nutritional yeast makes such a nice creamy filling, and really is a perfect replacement for cheese.

Scalloped Potatoes for One

• 1 small potato, sliced thin
• about 1/5 medium onion, sliced into rings
• 3 tbsp cup non-dairy milk of choice (I used soy milk)
• 2-3 tbsp flour
• 2-3 tbsp nutritional yeast
• 1 tbsp vegan margarine, refrigerated and chopped into small squares
• salt & pepper, to taste

1) Preheat oven or toaster oven to 400°. Lightly oil a small oven-safe dish (mine is 380ml, or 2/3 cup).

2) Layer potatoes onions, milk (1/2 tablespoon at a time), flour (also 1/2 tablespoon at a time), nutritional yeast (also 1/2 tablespoon at a time..), margarine (a few pieces at a time), salt, and pepper. Continue layering, ending with potatoes drizzled with nondairy milk.

3) Bake for 40 minutes, or until top layer is crispy.

VeganMoFo Day Five: Shepherd's Pie for One

I had very busy day! I started the morning babysitting, had a short break in the afternoon where I cooked lunch and tried to do some school, then went to my first driver's ed class, and finally ended the day by going to see Anything Goes at a local theater production group. I am exhausted and writing this at midnight, so I apologize for any mistakes (which are always regrettable when writing a recipe..). I normally make a full-sized shepherd's pie but I cut it down to a single-serving today.

Shepherd's Pie for One

• 2 tsp olive oil
• 1 clove garlic, minced
• 2 tbsp finely chopped onion
• 3 baby carrots or 1/2 carrot
• 2 tsp ketchup or tomato paste
• 2 tsp Bragg's, soy sauce, or tamari
• 1 tbsp broth
• dash of thyme
• dash of marjoram
• salt and pepper, to taste
• 1/4 cup seitan, chopped (baked tofu or a chicken substitute would work too)
• 1 tbsp vegan cheddar "cheese", shredded (optional)
• 1-2 tbsp peas
• 1 tbsp chopped walnuts
• 1 potato or small sweet potato, mashed
• dash of paprika

1) Preheat the oven or toaster oven to 375°. 

2) Heat oil in a nonstick pan over medium heat.  Add garlic, onion, and carrots and cook until carrots are soft, about 5 minutes.  

3) Stir in ketchup, Bragg's, broth, thyme, marjoram, salt, and pepper, and cook for about 1 minute.

4) Spoon the mixture into a small greased oven-safe dish (I used 380ml dish, or 1 2/3 cups) 

5) Stir in the seitan, peas, walnuts, and vegan cheese, if using.  

5) Spread the mashed potatoes on top, then sprinkle with paprika.

6) Bake until the potato is hot and beginning to get crisp, about 20-25 minutes. Let cool for several minutes before eating.


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VeganMoFo Day Two: Tofu Scramble for One

I'm on to day two! This is so exciting, now that I've actually had time to think about and plan my VeganMoFo. I still don't really have a plan I guess, but a better idea. Anyway, this morning I made some fabulous tofu scramble. I remember when I was little, the first thing I ever learned to cook was scrambled eggs. My dad and I would always cook it together, and it pretty much just ended up being him cooking and me eating parmesan cheese. But now that I'm vegan, I make this meal instead, and, honestly, I like it much better. I sometimes add vegetables, such as carrots or peppers. If you want a gluten-free version, just make sure that the broth is gluten-free or use water.

Tofu Scramble for One

• 1/5 block of tofu, drained & pressed
• 2 tbsp vegetable broth, vegan chicken broth, or water
• 2 tbsp nutritional yeast (you can adjust the amount depending on how much you like the flavor of nutritional yeast)
• salt and pepper, to taste
• handful of spinach, stems trimmed

1) Heat broth in a non-stick pan over medium heat until boiling.

2) Using your hands, crumble tofu into pan. Cook for two minutes, stirring constantly.

3) Reduce heat and stir in nutritional yeast until completely absorbed (you can add more broth if needed, one teaspoon at a time). 

4) Stir in salt, pepper, and spinach, and cook until spinach is slightly wilted. 

5) Serve immediately. Very good topped with ketchup and with a side of toast!

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Quick & Simple Lunch: Carrot Pasta for One

During the summer, I usually cook elaborate lunches, but unfortunately, when the school year starts again, I tend to switch back to unsatisfying microwaved meals or PB&J sandwiches. This year, as I eat more healthy, balanced meals, I am challenged to create recipes that are not only organic but also simple enough that I can quickly put it together without interrupting my school schedule. I realize I'm very lucky that I'm homeschooled, and most teenage vegans will have to make a lunch that can be brought to school (I'll be working on making some pre-made lunches later!), but this recipe would still be good for lunch on a busy weekend or for a small supper.


Quick & Simple Lunch: Carrot Pasta for One

• 2 medium carrots, peeled
• 1-2 tablespoons water
• 1/3 cup marinara sauce (or more or less, it's your choice)
• 1/3 cup cannellini beans (optional)
• vegan parmesan cheese (optional) 

1) Using your peeler, peel the carrots into long, thin strips. 

2) Place in a pan with water over medium-high heat. When water begins to boil, reduce heat to medium and cook for several minutes until carrots are soft, stirring occasionally.

3) Add marinara sauce and beans to pan and cook until sauce is hot.

4) Serve immediately and top with parmesan cheese if desired.

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