Monthly Archives: February 2015

LEMON POPPYSEED PANCAKES

Lemon Poppyseed "Buttermilk" Pancakes

Everyone who has followed me for over 2 years being vegan knows I’m not only a breakfast kind of girl. Not just breakfast, pancake girl to be exact. If I would change my name I would be @veganpancakegirl. Ok, fine that’s a little cheesy but whenever I find myself in the Ahnest kitchen whipping up something to eat, turns out being some sort of pancake. Sweet or savory!

This is the perfect pancake for those lazy Sundays when you have enough time to show some love for these yummy pancakes with a cup of joe, watching Food Network and continuous season of The Vampire Diaries. (judgment allowed).

Lemon Poppyseed Pancakes w/blueberry compote

Ingredients:
1 flax egg (1 tbsp flax meal+3 tbsp water)
1 cup almond milk
1 tsp apple cider vinegar
1 tsp pure vanilla extract
1/2 cup oat flour
1/2 cup whole wheat flour
1/4 tsp baking soda
1 tsp baking powder
1/4 tsp salt
zest and juice of one small lemon
1 tbsp poppy seeds
1 tbsp coconut oil, melted

Steps:
In a small bowl whisk milk and vinegar and them sit to form “buttermilk” for about 5 minutes. Meanwhile in large mixing bowl both flour, salt, baking powder and soda. Set aside.

In a separate mixing bowl whisk together buttermilk, flax egg, coconut oil, vanilla, lemon juice and zest. Carefully add in wet ingredients to the dry ingredients and whisk. Stir in poppy seeds.

On a non-stick pan, add a little butter or coconut oil and scoop desired amount of batter. Once there are little bubbles around the surface, they are ready to flip. (about 2-3 minutes per side)

Blueberry Compote:
1 cup frozen blueberries
2 tbsp pure cane sugar
3 tbsp water

Simmer ingredients on medium-high heat for about 5 minutes until mixture thickens. Serve warm.

Enjoy!
xoxo Sarah

STRAWBERRY CHEESECAKE FOR TWO (v+r)

Strawberry Cheesecake

Because on Valentine’s Day we should all eat our weight in chocolate right? Wrong… This Raw, Gluten-Free and Vegan “cheesecake” is not only low-fat, healthy and high in fiber, but very simple to make for your loved ones. Sit back, relax and take a bite into this strawberry cheesecake heaven. Maybe with a glass or Cabernet would be nice after you’ve recovered from swooning over Mr. Gray šŸ˜‰

Strawberry Cheesecake

Strawberry Cheesecake

Strawberry Cheesecake

Crust Ingredients:
1/2 cup raw almonds
1/4 tsp salt
6 Medjool dates, pitted+1 tbsp date water
1/4 cup shredded coconut, unsweetened

Steps:
Soak dates in warm water for about 5 minutes. In a food processor, pulse almonds until crumbly and slightly flour like. Add salt, soft dates and coconut and pulse until well incorporated. Mixture should be sticky. Add 1 tbsp reserved date water to help loosen mixture.

Firmly press down crust mixture onto the bottom of a mini spring pan to form a crust.

Cheesecake Filling:
1 cup raw cashews , soaked overnight
1 tbsp agave
1 tsp pure vanilla extract
3-4 fresh strawberries

In a clean food processor or blender, mix ingredients until smooth and fluffy. Add more strawberries as needed for flavor or color preference. PourĀ  mixture over crust and freeze for about 2-3 hours. Leave out at room temperature before serving. Best served chilled.

Enjoy!
xoxo Sarah

 

 

FRENCH TOAST STACK WITH CHOCOLATE COVERED STRAWBERRIES

French Toast Stack with chocolate covered strawberries

Why brunch on Sundays when you can have a stack of gooey goodness anytime, any day? My favorite brunch or breakfast food are obviously pancakes, but on those days when I want something hearty and satisfying, I’m on my way to the kitchen to whip this bad boy up!

Nothing screams more Valentine’s Day than chocolate, strawberries and most importantly strawberries covered in chocolate. Surprise your loved ones for a Valentine’s breakfast, lunch (or dinner) in bed with this slightly sweet, salty, and delectable treat and they are sure to fall in love with you all over again, or might just fall in love with this vegan french toast.

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

French Toast Stack with chocolate covered strawberries

Ingredients:
1 ripeĀ  banana, mashed
1 cup soy or almond milk
1/2 tsp cinnamon
1 tbsp agave
1/4 tsp pure vanilla extract
4 slices sourdough panini bread, whole wheat
5-6 fresh strawberries, sliced
vegan cream cheese (Tofutti), optional for toppings

Steps:
Preheat oven for 350 degrees. Slice bread in half and bake for about 5-6 minutes until slightly crispy. (you may skip this step if the bread is a day old)
Preheat non stick pan or griddle on medium-high heat. In a large bowl, whisk mashed bananas, milk, cinnamon, agave, andĀ  vanilla extract. Lightly grease pan with cooking spray or a little butter. Dip each bread into wet mixture to lightly soak. Cook until both sides are golden brown and crispy.

Layer each piece of french toast with fresh strawberry slices, dark milk chocolate sauce* and Tofutti cream cheese (optional). Best layered right after each cooked french toast to help melt chocolate sauce and cream cheese while it’s hot.

*Dark Milk Chocolate Sauce:
1.5 oz (1 bark) dark chocolate (70% or higher), roughly chopped
2 tbsp soy or almond milk

Steps:
Melt chocolate on a double boiler until smooth. Remove from heat and add milk and stir until smooth and shiny. Serve warm

Enjoy!

xoxo Sarah

LAST MINUTE GAME DAY ROUND UP

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For those last minute quick bites for Game Day.Ā  I look forward to this “holiday” every year!!Ā  Who doesn’t love to watch some good ole football, Katy Perry, vegan food, few brews with friends and family?

Click on each photo for recipe:

TWO LAYER BEAN AND AVOCADO DIP
Two layer bean dip

Portobello 'Bacon' Sliders

Korean Spicy Cauliflower

BUFFALO CHICK'N SLIDERS

TOUCHDOWN ALE CHILI (with Waffle Chips)
Beer Chili + Chips

Enjoy!

xoxo Sarah