Vegan Blueberry Whole Wheat Pancakes Recipe

Enjoy a healthy breakfast with this vegan blueberry whole wheat pancakes recipe. These vegan pancakes are easy to prepare. You can customize your pancakes by putting vegan chocolate bits or blueberries on top. You can serve them with vegan butter, honey syrup, or maple syrup. This recipe makes ten pancakes, perfect for you and your kids at home.

Ingredients:

• 1 1/2 cups whole wheat flour
• 2 tbsp baking powder
• 1 tbsp raw sugar
• 1 cup almond milk
• 1/2 cup water
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 tbsp applesauce
• Pinch of ginger
• Cooking spray
• Blueberries (optional)

Instructions:

This recipe makes ten pancakes.

In a large mixing bowl, add whole wheat flour and baking powder. Add raw sugar, cinnamon, salt, and ginger to taste.
Whisk to combine.
Add almond milk and applesauce.
Whisk to combine.
Add water if you need more moisture.
Continue to whisk until you achieve the desired consistency.

Set a frying pan over medium flame.
Spray some olive oil and heat it.
Get 1/3 cup from the mixture and put into the frying pan.
You may add blueberries for added flavor.
Cook for 1-2 minutes on each side.
Serve immediately and enjoy!

Tips and ideas:

You can place vegan chocolate bits or blueberries on top of the pancakes.

Serve vegan pancakes with vegan butter or honey syrup.

Images – http://www.youtube.com/watch?v=893JoiCtlAw

Vegan Loco Moco Recipe

note – the original video for this recipe is “no longer available”, so I found an alternate video to take its place. Please note that ingredients and instructions in this video may vary slightly from the written version below.

Make a healthy and vegan version of the classic Hawaiian dish loco moco. This vegan loco moco consists of rice with veggie patty and a vegan replacement for a sunny-side-up egg. This recipe will make egg white with plant-based milk, rice flour, potato starch, and tofu. Egg yolk will be substituted by a mixture of vegan egg yolk replacer and calcium chloride.

Ingredients:

• 2 scoops cooked brown rice
• veggie patty
• sriracha sauce

Gravy:

• 3 tbsp vegan butter
• 5 tbsp whole-wheat flour
• 2 cups veggie broth
• 1-2 tsp ketchup
• 1 tsp Worcestershire sauce
• soy sauce to taste
• ground black pepper to taste

Vegan Egg White:

• 2 cups plant-based milk
• 1/2 cup rice flour
• 1/2 cup potato starch
• a pinch of salt
• 3 oz extra firm silken tofu

Vegan Egg Yolk:

• 2-3 tbsp vegan egg yolk replacer
• some water
• 5 grams calcium chloride
• 500 ml filtered water

Instructions:

Gravy

Set a pan over medium heat.
Add vegan butter and whole-wheat flour.
Stir to combine until color changes to tan.
Pour veggie broth.
Stir and let it simmer.
Add ketchup, Worcestershire sauce, and soy sauce.
Season with ground black pepper to taste.
Stir to combine.
Remove from the heat, then set aside.

Egg White

Prepare a food processor.
Break the silken tofu into small pieces.
Add them to the processor.
Pour a cup of coconut milk.
Season with salt.
Push until smooth and well combined.

Set a frying pan over high heat.
Spray with olive oil.
Spread a thin layer of 2 tbsp of the tofu mixture in the pan.
Cook for 2-3 minutes or until set.
Flip on the other side and cook for another 2-3 minutes or until set.

Vegan Egg Yolk:

In a blender, add some water.
Add 1-2 tbsp of vegan egg yolk replacer.
Blend until well combined.
Set aside.

Mix 5 grams of calcium chloride and 500 ml of filtered water in a container.
Spoon some of the solution into a glass with a small diameter such as a wine glass.
Swirl the solution around the glass.
Pour the solution back into its container.
Pour a small amount of vegan egg yolk mixture into the glass.
Pour about 1-2 tbsp of the calcium chloride solution around the edges of the glass.
Gently swirl the glass for 30-40 seconds.
Pour out the vegan egg yolk and put it into a water bath for a few minutes.

Assembly:

On a plate, add 2 scoops of cooked brown rice.
Add a veggie patty, homemade or store-bought.
Drizzle with 2-3 tbsp of the gravy.
Add vegan egg white and vegan egg yolk.
Drizzle with sriracha sauce and more of the gravy.
Serve and enjoy!

Images – http://www.youtube.com/watch?v=fZWS-nkTyWo

How To Make Raw / Sprouted Bread

Thinking about eating healthy? One of the popular healthy food choices is the sprouted bread. This recipe is about making a raw bread or sprouted bread with the use of wheat berries and flaxseeds. This nutritious bread is a good addition to your diet. Spread some nut butter and sprinkle with agave syrup to enjoy this bread during breakfast.

Ingredients:

• 2 cups wheat berries
• water (for the sprouting process)
• a sprinkle of salt
• a sprinkle of Italian seasoning
• 1/4 cup flaxseeds
• cashew butter (or any nut butter)
• agave or maple syrup

Instructions:

Prepare a container.
Add 2 cups of wheat berries in it.
Fill it with water.
Close the container and set it aside.
Soak the wheat berries overnight.
Drain the water and rinse the wheat berries.
Place them back in the container and close it.
Leave it overnight to sprouted.
Once the wheat berries sprouted, transfer them to a food processor.
Push until it almost looks like a dough.
Transfer to a mixing bowl.
Sprinkle with some salt and Italian seasoning.
Add 1/4 cup of flaxseeds.
Mix the raw dough until well combined.

Line the dehydrator with parchment paper.
Get a handful of the raw dough and shape it into a bread slice.
Do this with the remaining raw dough.
Place them on the parchment-lined dehydrator.
Close the dehydrator.
Set it over 95 C and dehydrate for 4-5 hours.
After 4-5 hours, flip the raw bread on the other side.
Dehydrate for 5-6 hours.
Once done, transfer the raw bread on a container.
Spread some cashew butter or any preferred nut butter.
Sprinkle some agave or maple syrup.
Enjoy!

Images – https://www.youtube.com/watch?v=EplopUyQPdA