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.

 

Low carb, high protein Vegan Curry with Naan

With just a few ingredients around the house (some vegan staples for sure) you can whip up a quick, healthy and protein rich meal that won’t break the bank or your summer bod goals.

25 minute meal done up right. Nutrition information for the curry dish is noted.

Vegans need protein too ~ keep your nutrition tight with a plan of attack and always have options available to you in your kitchen.

Ingredients:

1 can chickpeas

3 cups chopped kale
1/2 large yellow onion
5 cloves garlic
1/2 inch garlic
1 cup shelled peas
1/3 can regular coconut milk
1 cube boullion 2 cups hot water
Garam Masala – 1 tbsp
Curry – 1 tsp
Turmeric – 1 tsp
1 block extra firm tofu pressed
Salt to taste
“Naan”
Vegan Parm – I used THIS ONE
Olive oil
Garlic salt
(light dusting of each)
Method: 
Heat 1/2 tsp of oil in large saucepan.
Add chopped onion, garlic and ginger on medium low heat.
Add chickpeas with 1/2 aquafaba & cook for 5 minutes.
Meanwhile – in lightly greased pan fry cubed tofu until browned on all sides.
Add hot water and bullion, turn up to medium, cook and reduce water for 3-4 minutes.
Add 3 pinches of sea salt, peas & kale then stir in coconut milk cook for 2 more minutes.
Finally, add panfried tofu and mix.
To create “naan”:
Set oven to 400 degrees. “Butter” tortillas with oil lightly, sprinkle with garlic salt & vegan parmesan. Bake for 5-7 minutes then change to 525 degree broil for 2 minutes or until tortillas start to bubble/brown slightly.
Nutrition Facts
Servings 4.0
Amount Per Serving
calories 285
% Daily Value *
Total Fat 9 g 13 %
Saturated Fat 2 g 11 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 3191 mg 133 %
Potassium 540 mg 15 %
Total Carbohydrate 32 g 11 %
Dietary Fiber 10 g 39 %
Sugars 8 g
Protein 20 g 40 %
Vitamin A 156 %
Vitamin C 181 %
Calcium 24 %
Iron 25 %

Chickpeas – From south of the border

 

Easy, quick and delish.
Easy, quick and delish.

This recipe is a favourite of mine for several reasons:

1- you can freeze it

2 – it’s UBER versatile

3 – summer or winter – it’s good

4 – easily packed

5 – cleanse friendly

6 – it’s spicy – or not

7 – blah blah blah – it’s protein packed

I could go on and on but this really is one of my more desired ways to prepare and consume chickpeas. Especially lately because I’ve been eating a whole tonne of them for no apparent reason! You CAN get Garbanzoed out, especially if you don’t eat meat.

You will need a slow cooker or a whole day (at least) at home for this one to turn out really well. I believe firmly that robust taste needs to settle in over night. I am serving it up “mexi-style” in this recipe but once you have the method down the flavours are easily interchangeable.

Ingredients: 

2 cans or 2 cans worth of soaked garbanzo beans

1/3 cup of your fave hot sauce ( I like Franks or sriracha)

3/4 cup veggie broth – try my easy at home recipe HERE

3 med-large onions diced

2 med tomatoes chopped

5 cloves garlic

2 tsp your fave oil that can be heated healthfully (avocado/grape seed)

1/2 tsp cumin

1/2 tsp paprika

1/2 pinch garlic salt

1/4 tsp celtic/himalayan salt

1/2 tsp fresh cracked pepper

*Optional 1/2 can of black beans/soaked favourite bean if you’re not super “tooty”.

Toppings: 

Lettuce, tomato, cilantro, green onion, cheese if you do cheese, nutritional yeast to sub cheese, sliced avocado.

*I opted to process some avocado with some apple cider vinegar and a hint of veganaise.*

Method:

Place all “non topping” ingredients in slow cooker on high for 4 hours, reduce to low for another 6 hours. Approximately 1.5 hours before serving, turn over to simmer setting and allow to simmer until serving. Check on your liquid levels after the first 6 hours or if you know your crockpot is temperamental.

For stovetop, use med-high and medium settings.

Serve – in taco shells, as wraps/burittos/as a chili or stew as a side. Play with different spices (curry??) to make a whole new meal of it.

Blend and freeze for a great soup base!

This served the two of us gorging until it was all gone.