Gluten Free Green Smoothie Waffles!

Hello, I’m sorry I’ve been fairly inactive lately. I’ve been focusing on graduate school and another blog of mine, streamoflaura.net, as well as dreaming up a concept for a youtube channel! I’ll try my best to keep you posted on all of that.

Here’s a new recipe I recently created though! There are plenty of green smoothie pancakes (although I haven’t found a good gluten free one yet), but as far as I could tell, no green waffle recipes! So, I made it!

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Ingredients:

  • 2 cups non dairy milk of choice
  • 1 banana
  • 1 serving of vegan vanilla protein powder (I used Aloha)
  • 2 cups baby spinach
  • 1/2 cup sweet white rice flour
  • 1 cup buckwheat flour
  • 1 tbsp tapioca starch
  • 1 tsp xanthan gum
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract

Directions:

  1. Preheat waffle iron accordingly.
  2. Place ingredients in a blender and blend until smooth. You may need to scrape the sides with a rubber spatula several times to ensure everything mixes properly.
  3. Spray iron, and scoop or pour out about 1/4 of the batter. Cook in your waffle making appliance according to directions, waffle irons vary.
  4. Makes about four waffles.
  5. Serve and enjoy.
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Foodie (Photo) Friday, Thanksgiving Edition!

I’m still kind of super tired, I guess my cold is not totally gone and it’s upsetting to me a bit.

So I apologize, but I’m going to try to get through posting this fairly quickly so I can go to bed early, haha.

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This was one of my better Vegan Thanksgivings though. I ended up making a Tofurky roast feast in the crockpot with this recipe. I also cooked up the gravy that came with it. My grandmother brought some jarred pearl onions and we cooked them with some pepper, paprika and earth balance. I don’t know why, but I always liked that, it’s simple and really good. Probably the most elaborate thing I made, besides the pumpkin pie I ended up making, was the green bean casserole. It was well worth it though, it was quite tasty. Actually, I had been worried about it because I thought it might taste too parsnip-y, but it balanced really well. I only put 1/2 tsp salt in it total, though, and it was fine. The recipe calls for 1 1/2 tsp! No way. I’ll definitely be making it next year, though (well, if I decide to make a green bean casserole…and other factors…heh).

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Additionally, I made potato latkes for Thanksgivukkah. I also made Baba Ganoush for an appetizer. I don’t think I can link the recipe to it though, I found the recipe that I had printed out awhile ago and have no idea where I got it from now. But it’s quite tasty. You roast 2 eggplants with some garlic (you put the garlic on it halfway through cooking the eggplants). Then you use the roasted garlic, sesame seeds, sunflower seeds, olive oil, salt, etc and make a paste in a food processor, then add the eggplant and combine.

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I know I had said I was making pumpkin pie graham cracker squares for dessert, but I ended up getting the Eat To Live Cookbook I had ordered and they had a fantastic sounding pumpkin pie that I decided to make instead. So I did. It’s sugar and flour free, which is awesome. It’s sweetened with dates instead. Aside from the fact that the crust is made from almonds, I couldn’t tell any other aspect was done differently than the traditional recipe. It was soooo good and I liked the cashew cream to put on top but I should have made a little less since I ended up giving a lot of the pie away without it so that I wouldn’t end up eating the whole thing myself (my family is not big on pumpkin desserts for some reason, but I am…)

My meals leading up to Thanksgiving basically just consisted of two things:

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Pumpkin Echiladas from the Vegan Stoner Cookbook, and Green Bean Casserole Pizza from Bake and Destroy.

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I hope you all had a very Happy Thanksgiving, or Thanksgivukkah (Hanukkah…although it’s still happening…) if that’s your thing too. I was very glad to have a cruelty free and vegan Thanksgiving for myself once again, so I’m going to leave you this picture of me in my majestic Compassion Company Thanskgiving t-shirt.

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Random post and a delicious autumn flavor breakfast sandwich recipe

Hello there!

I completely spaced out writing this past week’s Food Porn Friday entry. I was planning to write it but then things got in the way. My uncle from Georgia was in town and we went to get Thai food fairly late. By the time we got home and were done visiting, along with my stressful week (I had 2 exams in one day last week! blah) I just crashed without going on to the computer to update. Similarly, I did not have the time or energy to create any original recipes to post here. I’m really hoping this doesn’t become a regular thing, and I hate that I am writing this entry with my excuses for why I didn’t update, but basically, I need to find a good way to juggle being in college. staying healthy, and trying to be creative with this blog (and keep it going and inventive and inspired and promote it, etc). 

That being said, this past week saw me making baked apple cider donuts (recipe here), matzo brei again (recipe here), roasted brussels sprouts with maple syrup and chestnuts (my own recipe attempt that was just “meh” overall so I am not going to post it), apple pie  chia breakfast parfait (recipe here), vegan “chicken caesar salad (my own concoction with this dressing recipe), and a tempeh reuben casserole (recipe here).

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Clockwise from top left: Parfait, Donut, Caesar Salad, Reuben Casserole, and Matzo Brei.

This morning I made the tastiest breakfast sandwich I’ve had in as long as I can remember. It’s very much in touch with seasonal autumn flavors. The recipe is here. I used whole food’s prepared meatless sausage patty, raw baby spinach, and a daiya cheddar slice though instead of what was suggested in the recipe.

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The fake cheddar and pumpkin butter create an amazing taste. The mushrooms meld together with all the flavors and make it even more of a meatier texture. I savored every bite of it until it was gone 😦

I give this recipe 5 good bananas!

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That pretty much wraps everything up that I wanted to say in this entry today.

But before I finish, I wanted to give a glimpse on something I’m working on/worried about: vegan art supplies I can use for making illustrations. It has come to my attention that it’s somewhat difficult to determine whether markers and pens and the whole gamut of arts and craft supplies are vegan or not, and many are not (even down to paper and stuff). For now I want to post a link to this resource that helped me figure out how to do some research on this topic and also made me feel a bit less overwhelmed by that task. Eventually I think a post with various arts and craft brands and their status would be good for me or someone else to compile and share around as a resource, we’ll see what ends up happening.

That’s all for now! Hopefully this new week won’t leave me as busy or stressed and I can blog more!