Daily Vegan Lunch for 14 December, 2013: Vegan Dutch Baby Pancake with Apple Compote

Admittedly, this pancake didn’t look like the egg version you find in family restaurants and pancake joints in the US, however, the taste and fluffy texture was very, very similar.  My husband liked them a great deal.  He’s vegan too and he hasn’t had a Dutch Baby pancake for several years because they are made with eggs.  I’m looking forward to trying a Dutch Baby pancake using Hampton Creek’s Beyond Eggs next.

vegan dutch baby pancake vegan dutch baby pancake
 Shown with Lightlife vegan breakfast sausage.


3 apples, peeled and chopped, I used granny smith
1/3 cup sugar
1 tablespoon molasses
1 pat vegan butter or 1 teaspoon oil
1/2 teaspoon cinnamon

For the pancake:

1 cast iron pan, pie plate, or small casserole dish
oil for greasing pan
3 tablespoons Ener-G Egg replacer and 1/2 cup water

1 cup flour
1 cup almond milk (or other plant milk)
1 teaspoon salt
2 tablespoons oil
2 teaspoons baking soda
1 teaspoon baking powder


Heat oven to 425 degrees.  Grease the pancake-cooking pan.

Mix the egg replacer and the 1/2 cup water with a beater until frothy.  Add flour, almond milk salt, oil, baking soda, and baking powder.  Stir until all the flour lumps are gone.  Pour the batter into the pan and cook the pancake for 20 minutes.  Check for doneness at 17 minutes with a fork — If the fork comes out clean, it is done.  The edges being brown will tell you if it is done.

Make apple compote.  Melt the pat of butter in a pan on medium heat and add apple chunks, sugar, and molasses.  Mix briefly and cover.  Let cook about five minutes.  Add cinnamon, take off heat.

Serve pancake with apples and additional maple syrup.  I forgot I had confectioner’s sugar or I would have sifted some on there.  These are very decadent.

Daily Vegan Lunch for 20 October, 2013: Apple Pancakes

vegan apple pancakes


1 apple (I used a Fuji) cored, peeled, and chopped
2 teaspoons oil or vegan butter
1/2 teaspoon cinnamon

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
Up to 2 cups non-dairy milk (I used almond milk)
1 tablespoon oil
1 teaspoon additional cinnamon
1/2 teaspoon nutmeg
2 tablespoons agave nectar or other liquid sweetener

Oil for frying

In a small pan, melt vegan butter or oil on medium heat. Add the chopped apple and sprinkle with 1/2 teaspoon cinnamon. Simmer on medium heat about 7 minutes or until apple is tender.

In a large bowl, combine flour, baking powder, 1 teaspoon additional cinnamon, nutmeg, and salt. Mix with a spoon until well blended. Make a well in the center and oil, agave nectar or other sweetener, and 1 cup of the milk. Add the cooked apples to the batter. Stir gently until just incorporated and add more milk, up to one additional cup, until it is gloppy and soupy. It should be thick but not pourable, like this:


Don’t over-stir as this results in tough pancakes and smooshed apples.

To make pancakes, heat a griddle to medium heat and spray or coat with a little oil. If you have a good non-stick pan or a well-seasoned cast iron griddle, you will barely need any oil at all to prevent sticking. Cook until the pancake is covered with bubbles and looks like it is drying out on the edges, then flip and cook 30 more seconds.

True confessions: we ate these on a chilly evening for dinner, not lunch, with organic maple syrup and some pan-fried Tofurky kielbasa. Life is good.

Daily Vegan Lunch for 27 August, 2013: Summer Fruits Smoothie

summer fruits smoothie



2 cups mango, chopped and frozen
2 bananas, frozen
3 plums, pitted, chopped, and frozen
2 – 3 cups apple juice plus more if needed


Break frozen banana into 2 inch chunks. Combine chunked fruit and apple juice in a blender, adding more apple juice if needed. I notice I tend need more juice if the fruits are still very frozen. More thaw = less juice.

Daily Vegan Lunch for 14 August, 2013: Mushroom Toast

I like buying button mushrooms because here in Illinois they are grown locally. Supposedly mushroom toast is very popular in Britain as a breakfast dish. I’m not sure they add garlic when they serve it for breakfast.

vegan mushrooms on toast


Makes 2 toasts


1 teaspoon oil
8 cleaned white button mushrooms, cut in half or left whole if they are small
1.5 Tablespoons vegan cream cheese
1 cup vegetable broth, plus a few additional tablespoons of vegetable broth if needed
1 clove garlic

Salt to taste

2 slices of toast, 2 halves of a bagel, or 2 baguette slices

In a small pan, add oil to pan and heat on medium high until the oil spreads thinly over the surface of the pan with a spoon. Add the mushrooms to the pan and let them sit to sauté on each side until browned, about 1 minute each side. You don’t want to toss them around too much because if you do, they don’t brown.

Make a well in the center of the mushrooms and add garlic. Let the garlic sauté for 30 – 45 seconds.

You might want to start the toaster now.

Add the broth and cream cheese to the mushroom and garlic pan. (Remember my recipe for easy vegan cream cheese is 2 cups soaked cashews blended with enough water to make them into cream in a food processor with a pinch of salt and a tablespoon or two of lemon juice.) Stir until the cream cheese is melted and add salt to taste. Serve ladled on toast.

Daily Vegan Lunch for 26 July, 2013: Cornbread Pancakes



1/4 cup flax seed meal plus 1/4 cup water

2.5 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon sea salt

2/3 cup sugar
2 tablespoons applesauce
1.5 cups non-dairy milk (I used flax milk)
1 tablespoon apple cider, white, or rice vinegar
1 cup corn kernels (I used frozen and thawed them first in the microwave)
2 tablespoons oil

Additional oil for frying

Mix flax seed meal with water in a small bowl, set aside.

Combine flour, corn meal, baking powder, baking soda, and sea salt in a large bowl and mix well.

Combine sugar, applesauce, non-dairy milk, vinegar, corn kernels, and 2 tablespoons oil in a smaller bowl. Stir well.

Dump wet sugar/applesauce mixture into the dry flour mixture when you are almost ready to cook the pancakes. What happens is the baking soda in the dry stuff reacts with the vinegar in the wet stuff to give it a chemical reaction not unlike that volcano thing kids make where the eruption combines baking soda and vinegar — what makes a little volcano for first grade also leavens your pancakes and makes them light and fluffy.

Add water or non-dairy milk 1/4 cup at a time if mixture is too dry. You want it to be pretty thick.

Oil a skillet and fry each pancake for about 2 minutes on the first side and 30 seconds for the other side. You want bubbles to appear in the pancakes before you flip them.

Daily Vegan Lunch for 29 May, 2013: Cashew and Golden Raisin Couscous

vegan cashew raisin couscous


2 teaspoons oil
1/4 cup chopped onion
1/2 cup cashew pieces
1 cup whole wheat couscous
3 cups water
1/4 cup chopped red bell pepper (I used organic peppers from a jar)
1/2 cup golden raisins
Salt to taste


Saute onion and cashews in oil on medium heat in a medium sized pan until onion is translucent and cashews are slightly browned. Add red pepper. Add water and heat until boiling, then add couscous and raisins and cover. Take the couscous off the heated burner. The couscous will absorb the water within 5- 10 minutes, you don’t have to do anything. Since I used a whole wheat couscous, I used more water. Normal couscous only requires 2 cups of water per 1 cup couscous.

Daily Vegan Lunch for 10 April, 2010: French Toast

french toast

The sausages are Gimme Lean, which comes in a tube. I fried them alongside the toast.


1 small ripe banana
1 teaspoon agave syrup
1/4 cup nondairy milk
2 Tablespoons flour
1/2 teaspoon almond extract

3 – 4 pieces of bread

Makes about 4 slices of toast depending on size of banana.


Blend all ingredients except bread in a blender. Dip bread in mixture to coat both sides. Heat a skillet or griddle to medium heat and fry the wet bread on one side, then flip. Works best with stale bread. Don’t turn it up any higher because banana likes to burn! So sweet it does not need syrup.

Daily Vegan Lunch for 4 February, 2013: Mango Chia Smoothie

mango chia smoothieINGREDIENTS

1 ripe mango, skinned, pitted, and chopped
1 Tablespoon chia seeds
1.5 cups frozen bananas
1 apple with skin, chopped
1/2 cup cold water


Process all ingredients in an immersion blender, makes a very thick smoothie — if you like a thinner smoothie, add 1/2 cup more water.

For normal blenders or food processors, replace apple with 1/2 cup apple juice.

Daily Vegan Lunch for 29 January, 2013: Hashy Mashy

hashy mashy


1 large sweet potato, stabbed with fork at least 4 times and cooked in microwave for 4-6 minutes
3-4 small Yukon gold potatoes, stabbed with fork and cooked together in microwave for 4-6 minutes
1 large carrot, chopped (about 3/4 cup)
1/2 cup water
1 tablespoon oil
1/2 onion, minced
I teaspoon Old Bay seasoning (a mixture of celery salt and paprika with a dash of cayenne)
Additional salt to taste


Cook potatoes in the microwave while you steam the carrot in the bottom of a very large frying pan in 1/2 cup of water over medium-high heat. Once all the water has evaporated, add onions and oil, allow them to fry until nearly caramelized, stirring as you go. Allow the potatoes to cool before chopping them on a cutting board and adding them to the carrot/onion mixture. Add Old Bay seasoning last, then taste-test and add salt if necessary.