Not only have we changed our URL…
But we are also on Twitter (@WeHeartVegan)!!!
P.S. we check emails WeHeartVegan@gmail.com
I hope everyone has checked out the new blog site!!
So many new recipes to drool at, like:
Raw Vegan Carrot Cake (raw, vegan, gluten free, wheat free)
et cetera et cetera!!
We have changed our blog
Visit us here: weheartvegan.wordpress.com
There’s so much more we have to share!!
Get your vegan eats on!!
Today Ryan and I woke up (slowly) and decided to have a nice Christmas pancake breakfast. No, no, I know it’s not Christmas yet… but it’s 2 days away!!! I guess you could call this the pre-pre-Christmas breakfast We like to be prepared for the real thing. Time to prep our stomachs for stretch!!
Choco. Chip Banana Pancakes!
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 tsp. baking powder
1/8 tsp. salt
1 Tbsp. brown sugar, packed
1 1/2 cup almond milk, unsweetened original
2 Tbsp. oil
1 tsp. vanilla
2 mashed, very ripe, bananas
1/3 cup walnuts, chopped
Preheat a nonstick skillet on medium-low with a little bit of oil; once preheated wipe out the oil lightly with a napkin or paper towel.
Mix the flours, baking powder, salt and brown sugar together in a bowl with a whisk.
In a separate bowl, mash the banana up well with a fork; add the oil, vanilla and milk and mix well to combine.
(I purchased some new measuring cups from Urban Outfitters… they all go together into one big cupcake! SO presh *stole Kelly’s word* (-: )
Add the wet ingredients to the dry ingredients and mix together lightly. I like to follow America’s Test Kitchen’s technique on combining pancake ingredients by letting the batter fall through the whisk gently a few times.
Fold in the walnuts.
Use a tablespoon, or any scoop you’d like, to portion out the batter into the hot skillet.
Let cook a few minutes, until the sides bubble and the pancake is set, then flip and do the same on the second side.
Set the pancakes aside on a plate, or set your oven to low and set the pancakes onto a baking sheet to be kept warm. Enjoy with maple syrup and/or a big slab of Earth Balance butter atop!
Mmm!! 1 serving of fruit… CHECK!
Snow fell throughout Massachusetts today! It is so beautiful!! Aunt Sue is here from California and snow is just what she needed!
Warming soup was also needed… so Ryan made some kale and sweet potato soup to get us through the night.
Sweet Potato, Kale and Carrot Soup
Serves 4-6 (4 meal portions; 6 smaller portions)
3 bunches of kale, washed, de-ribbed and roughly chopped or torn (we used a mixture of varieties: 1 dino/lacinato, 1 scots/curly, and 1 purple kale bunch)
10 garlic cloves (don’t be afraid…)
4 cups of vegetable broth, divided
1 large sweet potato
6 carrots, chopped or diced to your liking
6 celery stalks, chopped or diced to your liking
2 bay leaves
1 cup white wine mixed with 1 cup of water
Salt and pepper to taste
2-3 tsp. olive oil
In a large stock pot, heat the oil over medium heat. Add the carrots and celery; cook for a few minutes to soften them. Add the sweet potatoes and cook for 2 minutes more.
Add 2 cups of liquid and a small pinch of salt and pepper; bring to a simmer to infuse.
Add in the kale, a small pinch of salt and pepper, and 2 more cups of liquid. Bring to a simmer, cover, and let cook until the kale has wilted.
Add the rest of the liquid, the wine, bay leaves, garlic and another pinch of salt and pepper. Cover the pot and let this simmer for 20-30 minutes until everything is tender. Don’t forget to serve this with some hearty grain bread smothered in Earth Balance butter!! 🙂
This is an extremely easy, warming soup that is packed with nutrients!! Hopefully this will keep sickness away…
Betty was quite jealous!!