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Blueberry Pancakes – Vegan/WFPB

I adapted this recipe from my paleo version on my blog to a vegan recipe. It passed the omnivore test They have a wonderful flavor that all in your household will love. I like that they are not too sweet.

Dry Ingredients:

In a large mixing bowl whisk together all the dry ingredients.



Wet Ingredients:

  • 2c Oat Milk, unsweetened
  • 3 tbsp almond butter, melted
  • 2 tsp pure vanilla extract
  • 2 tbsp lemon juice

In a large liquid measuring cup whisk together all wet ingredients.


Whisk together dry and wet ingredients. Set aside while griddle is heating to 350 degrees. (You can cook these in a cast iron or non-stick skillet.)


Pour batter onto griddle.

Stir Ins:

  • 1 c blueberries, fresh

I like to top the pancakes with the blueberries instead of adding them into the batter. I like to do this so that there is an evenly distribution of blueberries. By using this method the blueberries do not sink to the bottom of the batter.

It is time to flip the pancakes over when bubbles begin to form on the top of the pancake.

Serve with your favorite topping. Eat. Enjoy.




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How To: Black Beans in the Instant Pot

I have not used my instant pot as much as I could. It is still a new tool for me, and I am used to stove cooking, letting a pot of beans or a soup slowly simmer on the stove, as the smells waft throughout the house.

Utilizing the Instant Pot only makes sense since I live in Florida. Right now it is extremely hot and humid in this southern state. I thought I would give it a whirl and try to make basic black beans in the Instant Pot. I purposely left out the seasoning so that I could divided them into 1 1/2 c servings and use them any way I so desired. Something like brownies or tacos. Each of these has completely different flavor profiles. Thus, different seasonings, and that is why these are not seasoned.

Sometimes I am amazed at how easy and quick the Instant Pot makes batch cooking. Batch cooking is one of my favorite ways to put a meal on the table in minutes. Make a pot of rice or quinoa. Roast a couple of sheet pans of assorted vegetables in the oven. And, make an instant pot of beans. You have the makings of a tasty and nutritious Buddha Bowl.

  • 1 c dried black (turtle) beans, soaked overnight
  • 3 c water
  • 1 Kombu, thumb size

Combine all ingredients into the Instant Pot. Secure lid and make sure pressure valve is set.

My Instant Pot directions call for 20 minutes of cooking time. Do a 7 bean tenderness check. The beans are done when all seven beans are tender to eat. If they are not tender, just cook them a little longer in 5-10 minute increments. You do not want them to turn out mushy. Mine took 30 minutes to be done.

Note: Kombu is great for infusing foods with alkalinizing minerals. It also tenderizes legumes helping with digestion.

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Raspberry and Chocolate Mousse Parfait

Chocolate Mousse was one of my favorite desserts before I went vegan. I have been wanting to make some for a while, but now I am veganizing it. Instead of cream I am using avocados. The avocado has a creamy and buttery texture when they are at their peek of ripeness. This is what makes the avocado the perfect substitute for dairy.

Chocolate mousse is made in the food processor, so it is very easy. Layer some fresh raspberries and whipped coconut cream and you have a delectable bite of goodness.

Chocolate Mousse:

  • 3 small avocados
  • 1/2 c vegan chocolate chips, melted
  • 1 tbsp raw cacao
  • 3 tbsp maple syrup
  • 3 tbsp almond milk, unsweetened, vanilla
  • 1 tbsp vanilla extract

Combine all ingredients into food processor. Blitz until ingredients are well blended. Scrape down sides as needed.

Transfer to container with sealable lid. Chill.

To Complete:

  • Whipped coconut cream
  • fresh raspberries

Layer parfaits: Chocolate mousse, whipped coconut cream, fresh raspberries.  Repeat.

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Serve. Eat. Enjoy.

Note: I have a confession. I stirred my parfait mixing everything together. It was amazing. You get little bursts of raspberry flavor in every bite. So go ahead and stir. I won’t tell.

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Garden Farfalle

This pasta can be served cold or hot. Usually we start off hot and then round two (leftovers) cold. It is very colorful because it uses many different veggies from the garden. What is nice is that you can use whatever veggies you have on hand and make it your way.

I like to make the veggie ratio higher than what you would normally see in a typical pasta dish. I always say the more veggies the better.

  • 12 oz. brown rice farfalle (I like jovial.)
  • 1 onion, diced
  • 3 c kale, chopped
  • 1 tbsp garlic, minced
  • 12 oz cherry tomatoes, quartered
  • 1 zucchini, diced
  • All-purpose Seasoning
  • 1 15oz. can chick peas, drained, rinsed (Save liquid for baking.)
  • 1 Meyer lemon, zested, juiced
  • 1 c vegetable broth, and more as needed for sautéing
  • 1 tsp arrowroot/cornstarch
  • 1/4 c nutritional yeast

Cook pasta according to package directions. Drain.

In a large pan, over medium heat sauté onions with some veggie broth and all-purpose seasoning, until the onions are translucent.

Add, kale, garlic, tomatoes, zucchini and chick peas. Sauté with veggie broth, to keep ingredients from sticking to the pan.

Add pasta, lemon zest to veggie mixture.

Make slurry with 1 cup of veggie broth and 1 tsp arrowroot/cornstarch. Add to pasta mixture. Stir.

Add nutritional yeast and stir.

Serve. Eat. Enjoy.

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O’Brien Tofu Scramble

I have been meaning to make this breakfast for sometime. Whenever I would get ready to make it I would be missing one of the ingredients. Today is the day. I have all the ingredients.

Right this moment I am pressing the tofu to get the liquid out and so I can impart more flavor into the tofu. Tofu is a blank canvas, which means you can season it however you want to.

I am using a shortcut ingredient in this scramble. Frozen O’Brien breakfast potatoes. They contain some peppers and onions. They are perfect for some additional flavor and bulk.

This meal is not just for breakfast. You can make this anytime. This would make a great brunch item to share. Make the GF Blueberry muffins and a beautiful bowl of mixed fruit  to go along with the scramble and you will have a wonderful Sunday brunch with your family and friends.

  • 14 oz. firm tofu, pressed
  • Savory Spice Blend, to taste
  • Couple of Pinches of black salt
  • 4 c O’Brien Potatoes, frozen
  • Vegetable broth as needed
  • 1 tbsp nutritional yeast
  • 1 avocado, sliced

Press the tofu for at least 30 minutes to get the liquid out.

Season pressed tofu with Savory Spice blend and black salt. (The black salt will help give it that eggy flavor that you come to expect from scramble eggs.) Set aside.

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Over medim-high heat in a large pan cook O’Brien potatoes to a golden brown color. Use vegetable broth as needed to keep the potatoes from sticking. You may also want to turn down the heat to medium if the potatoes are browning too quickly. Transfer potatoes to a plate and set aside.

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Before you add the tofu deglaze the pan with vegetable broth to make sure you get all those bits of flavor.Add tofu to the pan that you cooked the potatoes in.

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Cook tofu until they resemble scrambled eggs. Return potatoes to tofu and stir. Add nutritional yeast . Taste for seasoning. I added more Savory Blend.

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Serve. Eat. Enjoy.

Note: This scramble would be great to be used for breakfast burritos/tacos. Add a little salsa and you have a great filling and nutritious breakfast to grab and go.

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Peach Crumble

Peach season is starting and I am loving the smell the taste and everything else about these peaches. To commemorate the season I made a peach crumble. This recipe makes 8×8 baking dish, however, it could be doubled and tripled to bring to a barbecue or picnic. I promise this will be a hit wherever you take this sweet treat.


  • 3 large peaches, cubed
  • 1/2 c organic sugar
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated
  • 2 tbsp Meyer lemon juice
  • zest of Meyer lemon
  • 2 tbsp arrowroot/cornstarch
  • 3 tbsp earth balance cut into pea size or almond butter

In a large bowl combine all the ingredients. Spoon into an 8×8 baking dish.


  • 1/2 c GF rolled oats
  • 1/2 c almonds, sliced
  • 4 Medjool dates, chopped
  • 2 tbsp GF Flour Blend – Vegan
  • 1/4 tsp ginger, ground
  • 1/4 tsp nutmeg, freshly grated

Mix together all the ingredients. Spoon crumble onto peach mixture.

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Preheat oven to 375. Bake for 30 minutes. Let cool about 10 minutes before serving. top with your favorite topping.

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Roasted Baby Golden Beets and Strawberry Salad with Pan Toasted Pecans

This salad is a feast for the taste buds. The flavors are amazing. There are so many wonderful textures – crunchy, creamy and a little crisp. Not only do the textures send this salad over the top, but the flavors are sublime.

I made this for a light summer dinner. Dress this salad with my Strawberry Vinaigrette that can be made in the blender in 60 seconds or less and you have a perfect bite of salad.

Note: This recipe makes 2 servings.

Toss together all the ingredients.

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Serve. Eat. Enjoy.

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Roasted Baby Golden Beets

We went to Whole Foods yesterday. It was a fun trip. It is a vegan eaters dream. I decided I would pick out two vegetables that I have never made before – Beets and Orange Cauliflower. I have had beets one time in a restaurant, and I loved them. I saw these golden baby beets and knew I had to make these as one of my new veggies.

I served this in a salad. The recipe will follow soon in another post. If you have not tried golden beets you are missing out on a truly delicious bite.

  • 4 baby golden beets with leaves
  • All-purpose seasoning

Preheat oven to 375 degrees.

Wash beets thoroughly. Cut ends off of beets. Save the leaves for future use.


Place beets into a parchment baking bag or make a packet out of the parchment paper and sprinkle with my All-purpose seasoning.

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Lay parchment packet onto sheet pan. Place into oven and bake for 60 -75 minutes. The beets should feel tender to the touch, but not mushy.

Remove from oven and let cool until you can touch them so that they can be sliced.

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Note: This would be the time you would peel them if you prefer. It is a personal choice.

Serve. Eat. Enjoy.

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Pan Toasted Pecans

However you say the name, Pecans, it really does not matter. They are delicious any way you say it. I like to toast them in a pan and add a few little touches to make them a step above ordinary – extraordinary.

You can change up the flavorings and make them different every time. I like to add them to salads for a crunch factor. Just snacking on them is good too. They are just plain good.

  • 3/4 c pecans halves
  • 2 tsp coconut sugar
  • pinch pepper
  • pinch cinnamon

In a non-stick pan. (I like to use a ceramic pan, it works beautifully.) over medium-high heat add all the ingredients. Toss periodically.

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Toast pecans until the coconut sugar has melted and coated the nuts.

Transfer nuts to a piece of foil to cool.

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Enjoy just as they are or add them to a salad. The hint of pepper brings out the cinnamon. By warming the cinnamon the flavor is magnified.


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Strawberry Baby Greens Quinoa Salad with Strawberry Vinaigrette

This summery salad would be great to take to a picnic or barbecue. It will please all eaters alike. The salad is loaded with all different kinds of textures and flavors. Freshness from the baby greens, sweetness from the strawberries and sweet peas, little pops from the cooked quinoa, creaminess from the cannellini beans. Oh, and do not forget the crunch from the sliced almonds and the extra strawberry flavor in the vinaigrette. The vinaigrette reminds me of strawberry lemonade. It is colorful and inviting whispering seductively to all to come and partake.


In a large Dutch oven bring quinoa, water and all-purpose seasoning to a boil. Reduce heat and cook until water is absorbed and quinoa looks like it has little rings. Remove from heat and let cool. Fluff quinoa with a fork.

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Strawberry Baby Greens Quinoa Salad:

  • 5oz. Baby Greens
  • 2 (15oz.) cans canellini beans, drained, rinsed
  • 2 c sweet peas, fresh or thawed frozen
  • 1 1/2 c strawberries, sliced
  • 1/2 c almonds, sliced
  • Strawberry Vinaigrette

Assemble all ingredients and gentle toss together in a large bowl.

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Serve. Eat. Enjoy.

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