Pumpkin Carob Pancakes with Tofu Cream

Fall is here and while I’m slightly in denial because of recent 90 degree days here in Pittsburgh, there’s no denying that Pumpkin Spice has made it’s grand return to the foodie scene.

Here’s my quick & tasty contribution to Fall flavours.

Ingredients: 

1 cup Annie’s Organic Pancake Mix

1 cup pumpkin purée

1 tbsp homemade vanilla extract – MY RECIPE HERE

2 tbsp homemade pumpkin spice – MY RECIPE HERE

1/4 cup carob chips

Water as directed

Tofu Cream

5 oz soft tofu 

1/2 cup aquafaba

1 tbsp liquid stevia

1 tsp ginger powder

2 tbsp maple syrup

1/4 cup water 

Granola

1 cup oats

1/8 cup pumpkin seeds

1 tbsp cinnamon

1 tbsp coconut oil

1 tsp maple syrup 

Directions:

Cakes: Mix pancake batter powder with all wet ingredients, slowly adding lukewarm water until batter consistency is thick on the VERGE of runny….set aside. Once toppings are created heat pan to medium/medium-low temps and pour out 3″ pancakes & drop in carob chips. Allow to bubble on one side, then flip. 

Cream: Place all cream ingredients in hand blending vessel OR small mixer and mix for 2-5 minutes to achieve whipped topping consistency. Variance will be noted on kitchen temperature as related to aquafaba.

Granola: In pan on medium low heat add coconut oil with maple syrup & mix, add oats and toast for 3-5 minutes and at last moments add pumpkin seeds and toast for 1 minute or so. Sprinkle with cinnamon at very end.

Lastly, top pancakes with cream & sprinkle with spiced oat mix.

Makes approximately twelve 3″ pancakes.

Food Medicine Fact: Pumpkin

  • The potassium contained within pumpkins can have a positive effect on blood pressure.
  • The antioxidants in pumpkin could help prevent degenerative damage to the eyes.
  • Avoid canned pumpkin pie mix, as it typically contains added sugars and syrups.
  • Uncut pumpkins should be stored in a cool, dark place for up to 2 months.
  • Pumpkin puree or canned pumpkin can be used as a replacement for butter or oil in baking recipes.

 

Roasted Parmesan Zucchini Sticks

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You’re going to love the simplicity of this one – and it goes over well with just about any eater. Get your bbq ready ~ it’s summer and time to eat your veggies.

Ingredients: 

3 large zucchini

Braggs liquid aminos – in a sprayer if you have it

Tri-coloured peppercorns to taste

Avocado/Coconut oil (sprayer)

Vegan Parm: 

1 cup nutritional yeast

1 tsp garlic salt

1 tsp dried parsley flakes

1/4 cup walnuts

Method: 

Preheat BBQ to 350 degrees.

In food processor or with hand blender place all parm ingredients together and blend until “powdery”.

Slice zucchini in half and then lengthways into sticks. Place onto cookie sheet and lightly dust with avocado oil or coconut oil spray.

Place cookie sheet on top of grill and cook zukes for 5 minutes, then flip sides for 5 minutes more. For the last 2-3 minutes place directly onto grill to make markings.

Remove from heat, plate and sprinkle with parm mixture.

Serve hot.

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Tasty accompaniment to a tempeh and portobello salad lunch.

Raw Vegan Cashew Cheese

This recipe is a great place to start for people venturing into the raw unknown. Raw cheeses are not generally that difficult to make where rejuvelac isn’t a factor. This quick and fun recipe will give you a flair for the creative. 
You can serve this with pretty much anything. I like it with pickles and crackers and a little zest. 
Ingredients:
2 cups cashews – soaked for at least 2 hours
2 tbsp miso
1/2 cup nutritional yeast
4 cloves garlic
3 tbsp lemon juice 
1/2 tsp Himalayan sea salt
1/2 tsp freshly cracked pepper
1/2 cup water if needed
Method: 
Place all ingredients with the exception of water in food processor. Combine with pulse until creamy texture is achieved. If you didn’t soak your nuts, you’ll definitely need water. 
Spicing it up:
Think about some cool additions like: herbs de provence, mexican mix, garam masala, fresh diced jalepenos, chopped cranberries etc…
Form into a ball or brick, or use a miniature spring form pan to create a round of cheese. Refrigerate for at least 2-3 hours to reach harder consistency. 
Enjoy!