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A simple yet tasty salad (without lettuce!). Yes, salads are much more than the usual lettuce, tomatoes, cucumbers, and dressing. Getting creative with salad not only makes it delicious, it makes it fun! I love concocting something random and tweaking it. Then again, I do that with everything I eat. I am familiar with flavors I like and am learning to pair things that compliment one another. 

My amazing Aunt Lisa sends me recipes quite often and this particular salad happened to be one of them. Once you see how simple this recipe is, I promise you’ll make it your go-to summer time salad. 

What you need: 

1 ear of corn, roasted (you can do this over a flame if you don’t have a grill)

2 avocados, diced into cubes

1 yellow/orange tomato, diced

1 red vipe ripened tomato, diced

1 can of organic black beans, drained and rinsed

2 tablespoons of finely chopped cilantro

Juice of 1 lime

Salt, pepper, garlic powder & chili powder (a teaspoon of chili powder gives it a kick) 

How to make it: 

1. Combine in a bowl. Toss gently. Season with salt, pepper, garlic powder and chili powder. 

2. Eat!

If you’re an avocado fan (like I am) this is the perfect salad for you! Avocados are loaded with nearly 20 essential nutrients, like fiber, potassium, Vitamin E, B-vitamins and folic acid! Tasty and good for you? What a fabulous combination!

That’s all for now veggie lovers!

Peace, love and no beef!

Guramrit 

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Though I just feel like I cooked breakfast, here’s dinner. Super green stirfry: 2 types of zucchini, broccoli, bok choy, spinach, peas, scallions, tomatoes served in a sauce composed of hoisin, chili garlic paste, soy sauce and vegetable broth. Served with a side of jasmine rice. Yum.

Fabulous Vegan Pancakes (Great for any time of day)

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I simply adore my vegan cookbook Chloe’s Kitchen by Chloe Coscarelli. There are so many scrumptious recipes and classic favorites all with a vegan flare to them. This morning (well early afternoon actually) I woke up craving pancakes. I am fed up with the bland flavor of premixed pancake batter and decided making pancakes from scratch was the way to go. I have normally avoided making pancakes from scratch since it seemed like such a tedious process. However, Chef Chloe makes it superbly easy and delicious.

Here is the recipe for fab vegan pancakes (and a pic of what mine turned out like):

What you need: 

1 cup all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (I added 1/4 teaspoon of ground nutmeg as well since nutmeg and cinnamon is a match made in culinary heaven)

3/4 cup of water

3 tablespoons maple syrup, plus extra for serving (Grade B please! None of that Aunt Jemima maple flavored syrup. Get the GOOD stuff, it’s worth it)

8 ounces fresh/frozen blueberries, optional (I used raspberries in mine)

Canola oil, for greasing (I used vegan butter instead)

How you make it: 

1. In a large bowl, whisk together flour, baking powder, salt, and cinnamon (and nutmeg!). In a separate small bowl, whisk together water and maple syrup. Add the liquid to the flour mixture and whisk until just combined. Do not overmix; the batter should have some lumps.

2. Lightly oil a large nonstick skillet or griddle and heat over medium-high heat. For each pancake, pour 1/4 cup of batter onto the skillet and sprinkle blueberries on top (or raspberries), if using. When small bubbles appear in the center of the pancake, it is time to flip it. Let it cook on the other side until lightly browned and cooked through, about 1 more minute. Repeat with remaining batter, adding more oil to the skillet as needed. If the batter gets too thick, add a little more water, 1 tablespoon at a time.

Serves 2

If you need to make pancakes for more people just double the quantities in this recipe!

Here are what my pancakes turned out like. They were delicious but a little messy as you can tell. I don’t ever want to use Aunt Jemima or whatever other brand premade mix for pancakes. I will be making my pancakes from scratch from now on! Thank you Chef Chloe!

Peace, love and no beef (just pancakes),

Guramrit

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the-absolute-best-posts:

prettygirlfood:

Sweet Potato Veggie Burgers

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed
plentiful Panko crumbs
safflower oil for pan
burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.

2. Add drained beans to mixing bowl. Mash beans and potato together.

3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.

4. Heat 1 Tbsp safflower oil in a pan over high heat.

5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.

6. Transfer cooked patties to paper towel. Cool for a few minutes.

7. Serve on toasted bun with lotsa toppings.

Makes 7-8 large patties || Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Submitted by nessastooshort

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I actually would love to make this. Though I’m not a fan of veggie burgers, I’ll def give this recipe a try.