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.
Seitan is a wheat gluten mock meat. It has about 18 grams of protein per every 3 ounces. The texture is really meat-like. The box in the photos comes in little chunks, but you can also get it in slices. I love stir frying it, adding some bell peppers and spice. Oh, if you’re curious, check out my Seitan Wrap Recipe Video.
Mushrooms, are a perfect meat substitute. They have that chewy and filling feel we associate with meat. Usually, I’ll add this to pasta dishes saute them along with a creamy sauce or marinara. I’ve been to a couple of vegan and vegetarian spots that will have a mushroom burger or fry oyster mushrooms like chicken. It just works so well!
Tofu, has been my go-to meat subby since before I was vegan, when I just dipped and dapped in a meatless dish or two. Half a cup of tofu contains around 10 grams of protein. It doesn’t really have a taste or flavor on it’s own. That makes it the perfect blank canvas for a spice master. It absorbs the flavor of whatever you dress it up with! You can fry it, saute it, or bake it. Try marinating it overnight in your favorite spice or sauce mixture. Then, after a few hours go for it!
Here are a few other vegan friendly meat substitutes…
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!!
You may have heard a doctor or some kind of health practitioner say to you or someone you love, “Take, fish oil” or simply suggest eating more fish. Fish oils have been associated with good heart health, glowing skin, and healthy digestion. You may find yourself on aisle 3, looking for the right fish oil supplement, or in the meat section tossing salmon and tilapia in your basket. Don’t feel bad. I was right there with you. I was all about that salmon and tilapia life! And I even, did a post a few years back about an Omega 3 supplement I was taking, (say what?).
It wasn’t until I began to make that transition in my diet, that I began to have questions like…What if you’re a vegetarian, and vegan or have a seafood allergy? Are you doomed to high blood pressure, clogged bowels and dull looking skin? Nope!
Turns out fish oils are not the only or the best way to reap the major benefits of omega 3s or any other fatty acids for that matter! I’m sharing some down to earth plant based ways to work these fatty essentials into your everyday diet. Feel free to watch my YT video, Vegan Friendly Alternatives to Fish Oil where I’ll show you exactly how to use my favorite 3 non-seafood sources of omega 3s.
Other amazing sources of non-seafood omega 3s are…
Bonus! Turns out that brussels sprouts, are another good source of omega 3 fatty acids! Check this quote from, Kimberly Synder’s, The Beauty Detox Foods, “About one and a half cups contain more than 1/3 of the daily ALA amount included in the National Academy of Sciences’ Dietary Reference Intake recommendations.”
Remember, if you’re curious, I’m sharing easy ways you can work more of these into your diet easily in the video below!
If you’re feeling social, let me know how it goes on Instagram.