My favorite thing on a Saturday morning, was making Aunt Jemima pancakes for the family! I’d get up before everyone else, head to the kitchen armed with my radio and favorite CD (remember, those?! LOL). Armed with boxed pancake mix, milk, and eggs while dancing barefoot in my over sized t-shirt I’d start whisking away. It went down in the kitchen. But when I first went vegan, cooking intimidated me. I didn’t know where to begin. How do you bake without eggs?
It wasn’t until I really began to miss cooking that I started experimenting and learning how to rethink cooking as a vegan. Initially, I’d just opt for a meal at my favorite vegan spot. I like trying new spots, but I missed cooking and rocking out to my jams in the kitchen. I’ve returned to one of my favorite spaces armed with tasty alternatives to some of my old school faves.
These pancakes are the real deal…if you’re curious, even if you’re not vegan I think you’ll agree!!! Check out the video for the full recipe video!!!
I’m just stepping to the vegan baking game, and let me tell you this recipe is the truth! I have been dying to bake a cake that reminded me of the cakes my grandma used to make. The smell of this cake baking in the oven literally gave me life. It felt so good to finally, be able to enjoy baking and eating something that I can feel good about and share with the family. I had some of the non-vegans in my life taste this and they were amazed it didn’t have any dairy or eggs. Even if you’re not vegan, you may want to try this one out. It’s super easy! If you’re gluten free, just use a gluten free flour for your cake.
2 3/4 cups of Almond Milk
2/3 cups of canola oil
2 Tbsp of ACV (Apple Cider Vinegar)
2 1/2 cup of flour
1 tsp of baking powder
1/2 tsp of baking soda
1 cup of cocoa powder
1 Tbsp of vanilla extract
1 tsp of salt
2 1/2 cup of raw turbinado sugar
Bake for 35 to 40 minutes at 350 degrees. Test with a toothpick, or a small fork. For the frosting, I used Duncan Hines Creamy Classic Chocolate Home-Style Frosting. It’s dairy-free, egg and gluten free, without any high fructose corn syrup.
This cake is so moist and fluffy, no one will care if it’s vegan because it’s so good! Try it, out and let me know how it goes.
Boil and drain your pasta noodles following box directions. Sprinkle a bit of Himalayan Pink Salt before water comes to a rolling boil. Drain your pasta. In a saucepan, drizzle EVOO. Throw in your chopped onion and sprinkle with salt and pepper. Once, onion is translucent add spinach and garlic powder. Add noodles to your saucepan, gently fold in the pasta evenly with spinach and onion. Sprinkle nutritional yeast and pour lemon juice. Stir mixture gently. Then, serve it!!