Monthly Archives: March 2014

Jalapeno Oat Crepes (v+gf)

Jalapeno Oat Crepes stuffed with seitan bacon, cheese + cilantro

Well now that Spring has sprung, everyone is spending hours at the gym reaching their dream bikini bod goals (myself included). The usual core, leg, cardio workouts seem to be the popular targets but every body part should get a little love don’t you think? Well making crepes will workout your little wrist that could. Yes, not the most common or talked about feature, but a new year for a new year right?

Just imagine the perfect pancake stuffed with all the yummy goodness and blanketed into a burrito perfection. Well that’s what exactly what a crepe is…well sort of. More of a thin liquid batter poured into a hot pan, swirling around to achieve the perfect flat surface to stuff your dream crepe. My version is really light and a not so thin batter due to the mixture of oats and buckwheat flour. The slight heat from the jalapeno peppers and salty setian bacon creates the perfect savory combo for any dish for any time of day!

Jalapeno Oat Crepes

Ingredients for crepes
1 cup oat flour
1/4 cup buckwheat flour
1/2 tsp baking soda
1/2 cup+3 tbsp non-dairy milk
1 tbsp Earth Balance butter, melted
1/2 cup water
salt to taste

Ingredients for filling:
4-5 pieces Upton’s Natural setian bacon, cooked
1 cup vegan shredded cheese
1 jalapeno
few sprigs fresh cilantro
tahini sauce, optional

Wash, rinse and remove seeds of the jalapeno. Finely mince and set aside.

In a medium bowl, mix oat and buckwheat flour, salt and baking soda. In a separate large bowl whisk together milk, water and butter. Slowly add dry mixture to the wet mixture. The batter should be fairly thin. Add a few tablespoons of water if the batter is too thick. Add minced jalapenos in last and give a quick toss.

Spray a little cooking oil on a hot frying pan and carefully pour about 3 tbsp of batter in the center. Quickly swirl pan to cover most of the skillet bottom. The edge should have a slight curl during the cooking process. Cook until lightly brown and flip over once.

stuffed with seitan bacon, cheese + cilantro

stuffed with seitan bacon, cheese + cilantro

Keep crepes on the hot pan on very low heat as you fill with your toppings. First add in cheese to help the melting process. Then add cooked seitan bacon and top with a few fresh cilantro pieces. Using a frying spatula, carefully fold over one side of the crepe to the center and then fold the other half to close the crepe. Serve warm with tahini sauce (optional) drizzled on top.

Jalapeno Oat Crepes


XOXO Sarah


Petite Tower Pancakes v +gf+ sf

Petite Tower Pancakes

Have a St. Patrick’s Day hangover? No problem! Pancakes are the best excuse to be creative and have a little substance after a long night of drinking. That or just simply have towers of fluffy pancakes just because you can. Pancakes shouldn’t only be a weekend treat right?

The more I experiment with oat flour, the more I want to use it in all my baking. Not only is this gluten and refined sugar-free fluffy concoction the best on it’s own, but even more pleasant with the homemade warm cinnamon creamcheese sauce poured on top. Let’s ditch the maple syrup and soak in awe of this amazing sauce! (Don’t worry, much love and respect for maple syrup)

petite tower pancakes petite tower pancakes

These petite-sized, thick, fluffy pancakes are too adorable to pass up. Another breakfast in bed special for sure.

1/2 heaping cup oat flour
1/4 cup buckwheat flour
1 tsp baking powder
1/2 tsp baking soda
1 flax egg
2 tbsp unsweetened apple sauce
1 tbsp vegan butter, melted
1/2 cup almond milk
1 tsp pure vanilla extract
1 tbsp agave
cooking spray
In a medium bowl, combine oat and buckwheat flour, baking soda and baking powder.  Set aside.

In a separate bowl, combine almond milk, flax egg, apple sauce, butter, vanilla and agave. With a whisk, slowly mix in dry ingredients to wet ingredient mixture. Whisk until well combined. Add a little more almond milk if it is too thick.

On a medium heat pan, spray cooking spray and scoop out first batch using an ice cream scoop. This will ensure that the pancakes all come out the same “petite” size. Drop the batter right to the center of the pan and flip once. You will know when to flip when the sides of the pancakes are slightly brown. Do not press down on the pancakes.

Warm Cinnamon Cream cheese Sauce
What you’ll need:
2 tbsp Tofutti Cream cheese
1 tsp cinnamon
1 tsp agave
1 tbsp almond milk
In a small sauce pan on low heat, whisk mixture together until you achieve a thick, creamy consistency. Drizzle on top of the pancakes and serve warm. Add fresh pomegranate seeds for extra natural sweetness and crunch.

Petite Tower Pancakes

Petite Tower Pancakes

Have an amazing week and enjoy pancakes any time of day!

xoxo Sarah

Whipped Cilantro Jalapeno Hummus

Whipped Cilantro & Jalapeno Hummus

I love hummus. Mediterranean, garlic, roasted red pepper, pesto, even original to name a few. Hummus can get a bit pricey if you compare the size of tub to consumption ratio. I don’t know about you, but I may or may not finish a 10-ounce tub all myself in a day. WHOOPS!

This recipe is my take take on Trader Joe’s frequent flyer product Smooth and Creamy Cilantro Jalapeno Hummus. My recipe may not be as creamy, but it is a quick yet satisfying piece of beauty you will ever put in your mouth. A bonus.. all of the ingredients can easily be found in your vegan pantry!

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1  15 oz. can garbanzo beans, drained1 clove garlic
2 jalapenos
handful cilantro
2 heaping tbsp tahini sauce
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper, to taste


Cut jalapenos in half and discard seeds. Finely mince.

In a food processor, add beans, tahini sauce, garlic and lemon juice. Pulse/chop until most of the beans are broken down. Add olive oil, jalapenos, cilantro, salt and pepper until mixture is creamy.

Tip* if mixture is too thick, add 1 tbsp of water to loosen.
I personally like my hummus a bit chunky with pieces of jalapenos seeping through.

Whipped Cilantro & Jalapeno Hummus

xoxo Sarah

Raw Chocolate dipped sea salt “Bacon”

Raw Chocolate dipped sea salt "bacon"

My friend (she failed on the fourth day) and I wanted to challenge ourselves with a  refined-sugarless March. People say with any diet or food challenge, the third or fourth day are the hardest, and it is just that! I needed something to fulfill my sweet tooth ASAP.  This is very simple and super quick recipe for those days when you’re craving something a little sweet and salty at the same time.

Upton’s Naturals is seriously one of the best vegan meat companies I’ve tasted thus far. What is better than vegan and healthy “bacon”?! The natural hickory smoke lingers in your kitchen once the seitan bacon hits that frying pan. YUMM!

Chocolate Dipped sea salt “bacon”:
1 package Upton’s Natural Setian Bacon
raw chocolate sauce (recipe below)
olive oil
sea salt

Pan fry bacon with a little olive oil. Flip once they start to crisp and brown. Dip in chocolate sauce. Place on parchment paper and sprinkle just a bit of sea salt on top. Place in refrigerator for about 15-20 minutes to set.

Raw Chocolate sauce:

3 heaping tbsp cocoa powder
2 tbsp coconut oil
1-2 tbsp agave

Melt coconut oil on medium high in a deep pot. Add remaining ingredient and stir slowly making sure the chocolate does not break or burn. Sauce is ready once the mixture is well incorporated/melted.
Tip:* Chocolate sauce must be used right away.

Chop into bite sized pieces and use as topping to ice cream, pancakes, donuts or just enjoy as is!

xoxo Sarah