After contemplating this for some time, I’ve decided to move Vegan Monster to it’s own domain.
The new address is vegan-monster.com.
You’ll be able to view all of the same posts I have on this site, as well as any new one’s I post.
I also plan to turn this new blog into a more elaborate, food, life and travel blog. So please visit the blog at it’s new location, and enjoy!
- Caron
This weekend I finally bought cornmeal. I found myself with a craving for cornbread last week, and decided to make a batch. So last night I baked vegan cornbread, and this morning, I made vegan cornbread pancakes.
They were delicious!
With both the cornbread recipe and the pancake recipe I added whole wheat flour. I switched half of the white flour for whole wheat in the cornbread recipe, and it came out great. But for a more traditional cornbread taste, you might try adding a bit more white flour.
The Pancake Recipe:
1 cup white flour
1/3 cup whole wheat flour
1/2 cup yellow cornmeal
1 1/2 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
a pinch of salt
1 1/2 cup soymilk
1 tsp canola oil
Mix dry ingredients together in a large bowl. Add wet ingredients and mix well.
It was just that simple! The pancakes were very fluffy, tasted wonderfully like sweet, fluffy cornbread, and were delicious topped with a bit of maple syrup.
Finally! Finally I’ve made eggnog pancakes. And even though its not even Thanksgiving yet, I think it’s a great way to ring in the holiday season.
Of course this version is vegan. I used Silk Seasonal Nog as a replacement for your typical eggnog. In the past I’ve thought that the Silk version of eggnog didn’t match up to the real thing. I still can’t say its the same exact taste and thickness, but for some reason it just tastes so much better this year! (I think this is a sign I’ve been vegan for too long.) Either way, I really enjoyed these pancakes.
Best, served with a glass of Silk Seasonal Nog.
The Recipe:
1 cup whole wheat flour
1/2 cup white flour
1 tbsp sugar
1/2 tsp salt (slightly less)
1 1/2 tsp baking powder (I used 2 1/2 in my version and it was too much)
1 cup Silk Seasonal Nog (or other dairy-free eggnog of your choice)
2 tbsp vegan butter (I used earth balance), melted
1 egg replacer egg
nutmeg, to taste
cinnamon, to taste
pumpkin pie spice, optional
Mix dry ingredients, then add wet ingredients and mix well.
When I made these pancakes, they were way too thick! I typically love thick pancakes, but these were so thick it was difficult to cook them. So I lowered the amount of baking powder. As you can see from the following photo, I had to start making tiny pancakes in the hopes that they would cook more thoroughly. I just ended up tossing them in the microwave for 30 seconds before I ate them to make sure they were cooked all the way through.
I really enjoyed these pancakes. I’d definitely recommend drinking some (soy) eggnog with them, it really helps to enhance the taste.
I’ve been meaning to update for a while now, and since it took so long, I’m also going to share my newest pancake creation: Chocolate Coconut Banana Pancakes!
As usual, I’ve been extremely busy with school, and life. But these pancakes need to be shared and enjoyed by more than just myself! I was also inspired to get back into blogging by my friend Kathleen who has been baking cupcakes like crazy. Be sure to check out her blog, Cupcakes for Dinner.
The Recipe:
1 1/2 cup flour
3 tbsp cocoa powder
1 tsp baking powder
1 banana mashed
1 tbsp coconut oil
1/4 cup coconut shreds
1 tsp vanilla
1 1/2 cup soymilk
2 tbsp sugar
The order you mix it all together doesn’t really matter, but I usually find it’s best to add dry ingredients, mix those together, and then add the wet ingredients.
These pancakes have a delicious cocoa flavor paired with the always delightful banana and coconut combination. I hope you enjoy them!
It shouldn’t come as a surprise to anyone that I haven’t been blogging very much lately. That also means that I haven’t been cooking very much lately. For the past couple of months I’ve just been so busy with school and work that I haven’t really had time. But now that summer is here, hopefully I’ll have a little more time to get back to cooking and baking delicious vegan food.
Today I made myself a tofu scramble from a recipe I found at VegWeb.com. I can’t say that I really enjoyed this recipe very much, but I think with a little tweaking it could be good.
1 tbsp olive oil
1/2 block firm tofu
1/2 avocado, chopped into small pieces
1/4 onion, diced
1/2 large tomato, diced
1 large handful sliced baby bella mushrooms
3 heads of garlic, mashed
Salt and pepper, to taste
Chop onion and tofu and saute in olive oil until onions are translucent. Add other ingredients. Cook for about 10-15 minutes on medium heat.
Like I said, this isn’t the most delicious recipe ever. I really think it needs some more spice. Any suggestions?
I was lucky enough to have my wisdom teeth removed yesterday afternoon. And although (I guess) I’m glad they were removed, my face still hurts and I still can’t eat solid foods. In preparation for this, I picked up a few vegan friendly childhood favorites at the local health food store. Vegan jello, soy yogurt and organic chocolate pudding, which was veganized by using almond milk instead of cows milk.
While all of these treats turned out deliciously, I quickly grew bored of eating just these three things. I was able to choke down some oatmeal this morning, and just ate a banana with some peanut butter mashed together, but nothing is really satisfactory.
I want to use this post as a place to generate ideas of soft, delicious, vegan foods that can be eaten after wisdom teeth removal, or any sort of procedure where you’re forced to eat soft foods.
Lets start with the obvious things:
- vegan jello
- chocolate pudding
- soy yogurt (also other varieties of vegan yogurt)
- dairy free ice cream
- fruit smoothies
- applesauce
- mashed bananas
- soup
- mashed potatoes (plain or sweet)
- oatmeal (after the first day)
- maybe a tofu scramble (?)
Well, looks like I’m out of ideas.. In that case, I’ll tell you what I ate for my last meal of solid food yesterday morning. This should come as no surprise to anyone who reads this blog with any regularity. I made strawberry and banana pancakes!
Of course, these pancakes were topped with 100% maple syrup, made in Michigan, which I picked up at the Maple Syrup Festival a couple of weekends ago.
