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Peanut Butter Banana Pancakes

Ever since I can remember, I have had a slight aversion to pancakes. Oddly enough, I think they smell delicious, and look beautiful, and are fun to make… but I just can’t get into actually eating them.  Every once and a while, though,  the boys in my house will request pancakes. And so, every once in a while, I give them another shot. When I do opt to eat a few pancakes, I will absolutely never… ever… put syrup on top of them. Not even a drizzle. No way.

Am I a complete freak?

No matter how often I try, for over 28 years I have always thought the same thing about pancakes: “meh”. They are always just “meh”.

Add syrup and I think they are downright gross.

But, this recipe is a bit different for me… I actually think these are pretty good. Better than “meh”.  Maybe I like them because they are loaded with one of my favorite flavor combos of all time- peanut butter and banana (only rivaled by my love for peanut butter and jelly).

After convincing myself that these pancakes would be yet another recipe to add to the “just okay” pile… I ate a huge couple of bites and gave the rest to my son (he got his own too). That’s progress! Normally, I wouldn’t have even tried a bite. I have a pancake complex… I admit it. My son excitedly proclaimed that they were the best pancakes he has ever eaten. Which, for the record, is saying a lot.

So there you have it- a pancake recipe that is kid friendly (aren’t they all?) and “me” friendly. Um, yeah- for all of you out there who will be making pancakes for me. Maybe my mom is paying attention to this? Well… I know my husband is. Hi, dear.

And completely off topic: this will be my only post this week as I am getting outta Ohio and heading to Philadelphia! I am so excited to take a vacation I can hardly stand it. :D

So, it will be a little barren around here over the next week.  But, I promise I will have something wonderful and fun to share with you people upon my return! Until then… pancakes are always fun. Even without syrup.

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Green Tomato & Onion Turnovers

I seems like ages ago when my husband and I tilled up a large area of grass in our backyard and transplanted our tiny seedlings into a barren patch of dirt.  We tended to each little plant with love and waited all summer long to reap the fruits of our labor. Now, our garden is brimming with peppers, okra, cabbage, kale, cucumbers, herbs, and tomatoes.

Green tomatoes, that is. They are taking their sweet time in ripening; and, although I love nothing more than a ripe garden fresh tomato- a bit of impatience culinary nerve came over me.

In all the years I have grown tomatoes, I had never once considered eating the fruit before it ripened.  So early yesterday morning, I decided I should create something delicious with my still green and crunchy tomatoes.

I knew I wanted to try a more unorthodox approach than simply frying them up, so I created these delicious turnovers.

Let me just state that I am extremely impressed with these things. In fact, my husband and I were both so enamored with the taste and texture, that we are already planning on making them again. Soon.

Like, maybe tonight.

The thinly sliced tomatoes and onions melded with the nutritional yeast and cumin inside the crispy pocket to create a treat that smells absolutely wonderful while baking in the oven.

And, they tasted so damned good.

Try them… if you’ve never eaten green tomatoes, this is a great intro recipe. Other fillings can be added or subbed in for the ingredients listed, but I really love the flavor of this exact recipe. Perfect for breakfast, lunch or dinner.

Now I wonder if my tomatoes will last long enough to ripen to red?  At this point, I couldn’t care less.

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Baingan Bharta (more or less)

My love for Baingan Bharta has turned into a bit of an obsession lately; especially  since I mentioned it in my recent post for blueberry salsa. This recipe is an adaption of the link I posted from Manjula’s Kitchen. But, it’s a tad different with the addition of yellow zucchini squash.

The entire dish comes together quite easily, although the mashing of the ingredients while cooking takes a little elbow grease.  It works wonders to curb a desperate craving for Baingan Bharta, say… really late at night when everything is closed and the nearest Indian restaurant is 45 miles away.

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Walnut Sage Fettuccine

This is a delicious pasta recipe that takes very little time to prepare. Walnuts and sage dominate the flavor of the creamy sauce, and  walnut pieces provide some texture; turning a few simple ingredients into a hearty meal.

Walnut Sage Fettuccine

Ingredients:

  • 1 cup walnuts chopped finely, plus 1 cup coarsely crushed walnuts
  • 12 oz silken tofu, extra firm
  • 1 cube vegetable bouillon
  • 2 tbsp olive oil plus extra for drizzling onto pasta
  • 1/3 cup almond milk
  • 1 tsp sea salt
  • 2 tbsp chopped fresh sage leaves
  • 1 package fettuccine noodles, gluten free or regular

Directions:

Cook pasta according to package directions.

In food processor, combine 1 cup finely chopped walnuts, 12 oz silken tofu, 1 cube vegetable bouillon, 2 tbsp olive oil, 1/3 cup almond milk, sea salt, and sage leaves. Puree until smooth. Sauce will appear liquidy.

Drain pasta, (if using gluten-free pasta, rinse with cold water) and while still in colander, drizzle with extra olive oil and sprinkle with salt. Toss pasta with sauce and half of the amount of the larger crushed walnuts. Place into serving dishes and top with the remaining  crushed walnuts.

Serve hot.

Capri Tomatoes

Inspired by the beautiful Capri Salad, this lovely antipasti is broiled and served hot.

If you have a favorite vegan mozzarella that tastes great cold, this dish would be wonderful uncooked as well…  just like a cold Capri Salad. I would love to get my hands on some Teese to compare, but Daiya’s the only choice in my neck of the woods (so that is what I used). Don’t get me wrong, though; I’m hardly complaining…

*Small disclaimer* the  blackish color of the cooked basil is a tad off-putting.  Garnish with fresh basil for distraction.

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Blackberry Brownies

This is more or less a simple brownie recipe with some blackberries sprinkled on top- but what a humdinger of a simple recipe it is!

It’s somewhere in between a “cakey” brownie and a “chewy” brownie.  And, while I admit that I generally prefer the chewy variety to the cakey variety… these are right up there with the best chewy brownies I have ever had. They’re soft and moist on the inside, while chewy and slightly crispy on the outside.

The blackberries are optional, but they add a really nice touch.

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Rustic Peach Bread

This delicious bread is mostly savory with just a touch of sweetness from the peaches. It’s a little dense, but man, does it ever hit the spot for anyone with a hankerin’ for a good (and not obviously Gluten Free, like the crappy ones in the freezer section of the grocery store [blech!]) piece of bread.

It’s really crusty too…

…in a good way!!

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Blackberry Cobbler

Holy yummy, people… have I got a recipe for you!

It’s not particularly healthy… but it’s a cobbler.  And, it’s delicious!

If I didn’t have to share, I would love to eat this whole thing myself.  In fact, it is very rare when a creation of mine does not survive past its photo shoot.  But, I had to call this one short due to my lack of self restraint.

Many people have a different idea of what a cobbler should taste like. Just for the record, this one has a coffecake-biscuity like topping, and the berries on the bottom definitely resemble a deliciously sticky pie filling.  And, of course, there’s crumble topping on top of the topping. So, it’s less like a “buckle”, and more like a “grunt”, but most perfectly described as just “cobbler”.

Are you all still with me? :)

Fruity and wonderful, please enjoy this recipe for gluten free (but certainly not sugar or fat free!) blackberry cobbler.

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Blueberry Avocado Salsa

I never used to like salsa. Not at all.

Not riding atop my favorite tortilla chip, not accompanying my fajitas, not even as a stand in for butter on my baked potato. Nope, I hated it.  I also used to loathe cilantro, as I understand many people do. Perhaps it was an acquired taste, because after years of relentless late night salsa snacking by my hubby… I finally caved and started devouring his favorite dip right alongside him.

It used to be that he could savor an entire tub all by himself with no competition trying to sneak their chip into the last bite. Not anymore. I have converted into a full fledged salsa fanatic. Now we buy two containers and polish off both within ten minutes, dueling chips in hand.

I even have developed a particular fondness for that stinky cilantro (but I would rather credit my love affair with Indian cuisine for that one). Mmmm… Baingan Bharta.

Anyways, did you know how wonderful cilantro, avocado and blueberries meld together?  They do, and this recipe is simple proof…

…that is, if you don’t hate salsa. :)

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Double Chocolate Chip Cookies

Hiya all!  I’m back.

Well, truthfully I hadn’t gone anywhere. I have been sitting on my computer for the last week and a half trying my damn-dist to get this blog all fixed up. Unfortunately, my former webhost  had some  issues and both of my websites with that host were hacked. Fun.

It occurred while I was on my super fun mini vacation. My family enjoyed a quick getaway with my long time BFF from Philly and her fams.  It was a blast. Good eats, fireworks, my favorite people all in one place, swimming pools, and dogs galore.

But coming home to my website spewing out maliciousness was pretty horrible. :)

Needless to say, I had to do some major cleaning up, and I had to switch hosts… and it took a bit of time to do so.

But, no worries.  Everything is happy and secure and fresh and new, and I’ve brought along some extra chocolatey chip cookies. Or, at least the recipe.

It feels so good to be back up.

Whew.

Thank goodness for BFF’s from Philly who know how to fix broken websites. Thank goodness for my supportive hubs who spent all hours of every day working hard and freaking out along side of me, but doing a much better job of keeping his cool than I.  Thank goodness for puppies… for just being so darn cute and snuggly when I needed it the most.

And thank goodness for you understanding and wonderful readers. ♥

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Peaches & Cream Smoothie & VegNews Love

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The classic combo of peaches and cream makes for a wonderful treat any time of day. I slipped some strawberries in there too.. because they also go stunningly with cream.

But, more importantly than any ol’ smoothie- I want to send out a virtual hug and high fives to all of my readers! Manifest Vegan was chosen as one of the Top 10 veg blogs in VegNews’ latest issue (July-August)!!

Without all of you checking out my recipes every week, this never would have been possible. Ever. I am flattered and overjoyed ♥

Hooray for you fantastic readers, and Hooray for the other vegan blogs who were mentioned! It is truly outstanding to be listed with such wonderful blogs!!


Crazy Sexy Life

Post Punk Kitchen Blog

The Voracious Vegan

Vegan.com

Vegan Baking

Vegan Dad

Vegans of Color

What the Hell Does a Vegan Eat Anyway?

Yeah, That Vegan Shit


Congratulations all around!

Now, back to the smoothie:

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Purslane & Mint Pesto Vermicelli Salad

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This cold noodle salad combines a lot of great flavors and textures to make the perfect summertime meal. It also includes my newly discovered friend, the purslane.

These beautiful and nutritious succulent plants are often weeded from folks’ gardens. Last week, as I was weeding my own garden, I came across this little plant that resembled a jade plant. I decided to let it go, as it simply was too beautiful to pull up from the ground. That exact same day, I was researching edible wild plants (one of my fave things to do), and wouldn’t you know it… the plant I left alone turned out to be something that should be in my garden!

Purslanes were apparently one of Ghandi’s favorite foods, and they are quickly becoming one of mine.

I had never heard of them prior to my recent discovery, but the purslane is actually a nutritional powerhouse! Now that I recognize the greatness of this little plant, I have been encouraging it to spread far and wide in my garden. It seems to prefer the company of my kales to any other veggie. Seriously, so would I …

I have never seen a purslane at the grocery store, unlike it’s edible weed friend, the dandelion. Like I said, I had no clue what it was before I almost weeded the poor thing. But, then again, I’m hardly a foodie. Feel free to substitute fresh green peas, spinach or arugula for the purslane. Those veggies aren’t quite as awesome as the humble purslane, but they’ll do.

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Chocolate Raspberry Cake with “Anniversary” Glaze

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My hubs and I just celebrated our ♥ wedding anniversary ♥.  I made this raspberry chocolate cake for us to indulge in, along with a bottle of wine from our wedding. The cake (which has since been completely polished off) had a delicate crumb and fragrant ribbon of fresh raspberries and preserves in the middle of each slice. The “anniversary” glaze, a simple mix of red wine, confectioner’s sugar & coconut oil, made the cake extra special.

It turned out to be a really good cake.

Alright, it was better than good. It was amazing.

Flavorful. Excellent. Almost gourmet-ish.

My husband and I were devouring the leftovers of the glaze straight from the bowl. Even as I am writing this post, we keep talking about how stupid good that cake was. Maybe we are biased because it was our anniversary cake… but I have my doubts. :)

If anything, try using the just the glaze on something else: a cookie or scone, strawberries, a piece of toast, a spoon, anything! I recommend a shiraz or tempranillo blend (because I love them), but wine of any sort would be pretty good… even the super cheap stuff. The result of combining confectioner’ s sugar with wine creates a sweet (but tart) and classy coating that compliments the chocolate and raspberries with the utmost generosity.

I only managed to jot down my measurements for the cake. So, use your best judgment when making the filling and the glaze. The filling should be the consistency of a thick jam, and the glaze should be the consistency (before hardening) of Elmer’s glue. Yes, I’m serious.


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