Vegan Pancakes

* All-purpose flour {1 ½ cups}

* Soy milk {1 cup}

* Preferably olive oil (or canola oil) {2 tbsp}

Water {½ cup}

Salt {½ tsp}

Sugar {2 tbsp}

Baking powder {1 tbsp}

Optional: Berry Frozen Fruit Blend, Peanut Butter, Banana

  1. In a bowl combine all the dry ingredients (salt, flour, sugar, baking powder) with a whisk.
  2. Pour all the wet ingredients (soy milk, olive oil, water) over the dry mixture.
  3. With a whisk or mixer combine everything together until smooth. 
  4. Heat up pan on medium heat. Allow the pan to heat up with the oil before placing the batter.
  5. Fill a ¼ cup measuring cup or just wing it and place the batter on the pan.
  6. Allow the pancake to get a bunch of small holes at the top before flipping over the pancake. 
  7. Once flipped let it cook for 1-2 min before removing it from the pan. Repeat until the batter is finished.
    1. Options:
      1. Blueberry Pancakes
        1. Grab the berry blend frozen fruit from the food pantry
        2. Pull out some blueberries and place into the batter before placing batter on the pan to cook. 
      2.  Peanut Butter Banana: 
        1. Once the pancake is cooked top with peanut butter
        2. layer some sliced banana on top of the peanut butter and enjoy!
https://www.noracooks.com/vegan-pancakes/

Tempura

Ingredients:

  • 1 cup of all purpose flour, sifted
  • 1 cup of ice water
  • 1 egg
  • 4 cups of cooking oil
  • Vegetables, Meats, Seafood of Choice (ie. sweet potato, shrimp, broccoli, eggplant, etc.)
  • soy sauce or condiments of choice
  • lemon/ lemon juice (optional)

Instructions

  1. In a bowl, beat egg and mix in ice water
  2. mix in flour until fully combined
  3. Cut vegetables, meat, or seafood into manageable pieces that will fit in the pot or pan you will by frying in
  4. In a pot or deep pan, heat up oil until hot (test by dropping a little batter to see if it instantly sizzles)
  5. Dip vegetables, meat, or seafood into the batter and drop into the oil and fry for 3 minutes, rotating it until cooked and golden; make sure to not overcrowd the pan
  6. If the batter is getting burnt while the contents have not been cooked yet, suggest lowering the heat
  7. serve when hot with soy sauce and lemon!

Horchata

Ingredients:

  • 1 cup of rice
  • 4 cups water
  • 1 tbsp of cinnamon or pumpkin spice
  • 1/2 cup of sugar

Instructions:

  1. In a blender, combine all of the ingredients and blend on high for 2 minutes, the mixture is not supposed to look homogeneous
  2. Set aside the mixture in either the blending vessel or in a bowl for 8 to overnight hours in the fridge
  3. Use a fine sieve to remove all of the rice fragments
  4. Serve over ice

Butternut Squash Soup

Ingredients:

  • 1 lb package of Frozen Butternut Squash
  • 4 tbsp of Olive Oil or any vegetable oil
  • 1 cup water
  • 1/4 cup of heavy cream or milk (optional)
  • 4 tsp Salt
  • 2 tsp Pepper
  • Paprika (optional)
  • Cayenne (optional)

Instructions:

  1. Heat the oven to 425 F and place the butternut squash on a sheet pan along with drizzling over with oil and seasonings
  2. Cook for 15 minutes or until browned and tender
  3. Remove from oven and cool
  4. Place the butternut squash in a blender (can make in batches if not enough space)
  5. Add the water and blend on high and medium, alternating, until a smooth creamy consistency (can add more water if its too thick)
  6. Pour the soup in a pot or sauce pan, add the cream or milk, and set the stove on medium to reduce the soup to desired consistency; feel free to add more seasonings if needed
  7. Enjoy!

Hummus

Ingredients:

  • One can of Garbanzo Beans or Chickpeas
  • 3 Tbps cup of Olive Oil or any vegetable oil
  • Salt
  • Pepper (optional)
  • Garlic Powder (optional)
  • Cayenne (optional)
  • Paprika (optional)

Cost:

Out of Pocket Expenses: $0

Instructions:

  1. Open the can of Garbanzo Beans and drain all the water out
  2. Place the Garbanzo Beans in either a blender or food processor
  3. Add olive oil and blend until a smooth puree
  4. Add more olive oil for a richer and better consistency
  5. Add Salt and other spices to your desired taste
  6. Enjoy with raw vegetables, chips, or a condiment to any of your dishes

Spanish Rice

Ingredients:

  • Brown Rice {½ cups}
  • Onion Powder {1 tsp}
  • Garlic Powder {2 tsp}
  • Olive Oil {1 tsp}
  • Water {3 cups}
  • Salt {½ tsp}
  • Better than Buillion {½ tsp}
  • Tomatoes {1}

Cost:

Out of pocket expenses: $ 0

Instructions:

  1. Turn the stove to low-medium heat. Place a medium-size pot and wait till the pot feels warm. DO NOT TOUCH, HOVER HAND NEAR POT
  2. Once the pot is warm and add olive oil and let the oil warm up.
  3. Add the rice to the pot and be sitting occasionally. Heat is still on low-medium.
  4. Keep stirring the rice until it has obtained a nice golden brown color. Do not leave the pot unattended while browning the rice or turning up the heat because it will burn.
  5. One the rice has obtained a nice golden brown color remove from the heat and set aside.
  6. In a blender place 1 tomato, onion powder, garlic powder, salt, and ½ cup water.
    Turn on the stove again on medium heat and place the pan with the rice. Let it warm up and then add the tomato mixture. Do not cover the mixture and place it at low heat cooking for 5 minutes.
  7. Place the heat at low and add 3 cups of water. Cover tightly for about 1hr 30-45min. Constantly be checking on the rice every 20 min.
  8. If it still is undercooked add some water and cover but be checking every 5 minutes.

Roasted Red Pepper Pasta

Ingredients:

  • Farfalle Pasta or any pasta {2 cups}
  • Red Bell Peppers {2}
  • Olive oil {2-3 tbsp olive oil}
  • Garlic Powder {¼ tsp}
  • Onion Powder {½ tsp}
  • Oregano {1 tsp}
  • Garden Vegetable Pasta Sauce or any {¾ cup}
  • Salt {½ tsp}

Cost:

Out of pocket expenses: $0

Instructions:

  1. Dice up one whole pepper and ¼ of the second one.
  2. Heat up a pan on high heat. Add 2 tbsp of olive oil and add bell peppers. Leave the pan on high heat with bell peppers for 3 min.
  3. Remove bell peppers onto a plate to cool.
  4. In a pot, bring water to boil and add salt. Once hot enough add pasta to cook.
    Drain off and set aside.
  5. In a blender place the roasted bell peppers with the pasta sauce. Blend until well incorporated around 1-2 min.
  6. Heat a pan on medium heat and add 1tbsp of olive oil. Add onion powder and garlic powder and let sit in the oil for 1 min.
  7. Add the blended sauce. Stir continuously for about 3-6 minutes until it slightly thickens. Make sure the sauce is not watery.
  8. Add oregano and taste the sauce. Only add salt as desired. Remove sauce off the sauce.
  9. Add pasta to a plate. Then add the sauce onto the pasta as desired and enjoy!

Berry Smoothie

Ingredients:

  • Soy Milk (½ cup}
  • Northwest Berry Blend {½ cup}
  • Cut Spinach {½ cup} (optional)
  • 1 Banana

Cost:

Out of pocket expenses: $0

Instructions:

  1. In a blender place all the ingredients above.
  2. Blend for about 1-2 minutes until no chunks of spinach or berries can be seen.
  3. If not sweet enough add extra ½ banana and ¼ milk.
  4. Add more milk to get a more liquid-based smoothie if desired.

Rice Pudding

Ingredients:

  • Soy Milk {2 cups} *
  • Jasmine Rice {½ cup} *
  • Water {3 cups}
  • Cinnamon Powder(2 tsp)
  • Vanilla extra {1 tsp}
  • Brown Sugar {5- 6 tbsp}

Costs:

  • Out of pocket expenses: $3
  • Non-pantry items store: 99 Cents Store

Instructions:

  1. In a pot, place 3 cups of water on high heat until the water is about to start boiling.
  2. Once the water is hot place rice in the pot without covering and leave on low heat for 20 min. 
  3. Then after the 20 min add vanilla (adding vanilla is optional but highly recommended) soy milk and cinnamon. 
  4. Leave on medium heat for 25 min still uncovered.
  5. Serve warm or let it cool and enjoy!
  6. Depending on desirability add more soy milk if you want it to be more on the liquid side. 

*Tip: remember that the rice even after cooking will continue to absorb the liquid so it will become thicker. Add milk if that does occur and if desired.

https://lilluna.com/arroz-con-leche/

Fudge Brownies

Ingredients:

  • 1 can of chickpeas
  • ⅓ cups All-Purpose Flour
  • 3 tbsp creamy peanut butter (or for peanut-free use olive oil)
  • 4 tbsp cocoa powder
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • 7 tbsp soy milk (or any milk of choice)
  • ¼ tsp salt
  • ½ cup preferably brown sugar (or any of choice)
  • ¼ – ½ cup non-dairy chocolate chips (optional)

Instructions:

Method 1: w/blender & whisk & oven

  1. Drain and rinse beans well. Preheat oven to 330 F.
    Grease/line an 8-inch pan.
  2. If you don’t have a small pan Daiso has a rubber square-shaped & oven-safe one for about $2
  3. Pour the chickpeas, in the blender until smooth.
  4. In a separate dish add peanut butter, flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  5. Then pour the chickpea mixture over the dry ingredients and whisk until everything is smoothed out.
  6. Place on baking pan and place at the center of the oven for 20 min.
  7. Allow the brownies to cool down, they might look under cooked but don’t worry.
  8. Place the brownies once cooled still not cutting into inside the fridge still in the mold and allow them to sit overnight as they will taste a lot better by the next day.

Method 2: w/blender & mixer & oven

  1. Repeat steps 1- 4 from above.
  2. In a separate dish add peanut butter, flour, cocoa powder, baking powder, baking soda, salt, and sugar.
  3. Then pour the chickpea mixture over the dry ingredients.
  4. Use the mixer to incorporate all the ingredients together until smooth.
    Repeat steps 6 – 8 from above and enjoy!

Method 3: oven, but no blender or mixer

  1. Repeat steps 1 – 2 from method 1
  2. In a bowl place chickpeas and mash until smooth with either stainless steel/potato masher or with a fork.
  3. Repeat steps 4 – 8 from method one and enjoy!
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