1/2 cup chickpea flour (also known as garbanzo flour or besan)
1/4 teaspoon garlic powder
1/4 teaspoon fine grain sea salt
1/8 teaspoon freshly ground black pepper
1/4 teaspoon baking powder
pinch red pepper flakes (optional)
1/2 cup + 2 tablespoons water
For serving: salsa, avocado, hummus, cashew cream (optional)
Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
Stir in the chopped vegetables.
When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.
This delicious recipe and photos were created by OhSheGlows.com, we simply shared it. Please check them out for more great ideas!
In a large mixing bowl, whisk the eggs, pumpkin puree, and honey until thoroughly combined.
In a separate bowl, combine the almond flour, coconut flour, baking powder, pumpkin pie spice, and salt.
Add the dry ingredients to the bowl with the egg mixture and gently fold the two together until blended.
Heat one tablespoon coconut oil in a large griddle over medium heat. Once hot, spoon 2-3 tablespoons per pancake and cook for 3 minutes on the first side, then flip and cook for another 2-3 minutes on the other side. Repeat this process with remaining coconut oil and pancake batter.
To serve, stack 2-3 pancakes per serving and top with sliced bananas, chopped pecans, and a drizzle of maple syrup, if desired. Enjoy!
This delicious recipe and photos were created by InsanelyGoodRecipes.com, we simply shared it. Please check them out for more great ideas!
Place naan bread on a baking sheet and then spread cream cheese overtop, then sprinkle the mozzarella all over the pizza.
Add the tomatoes and spinach on the outside, leaving an empty space in the center of each pizza. Crack an egg into the center, then carefully place the baking sheet into the oven. Bake pizzas for 11-12 minutes until the eggs have set and the cheese is melted.
Sprinkle with chives and fresh cracked black pepper and enjoy!
This delicious recipe and photos were created by TheAlmondEater.com, we simply shared it. Please check them out for more great ideas!
1/2 cup non-dairy butter I used Earth Balance buttery sticks
2-3 tablespoons ice cold water
1 tablespoon coconut or vegetable oil
1/4 cup white onion minced
1 cup fresh asparagus chopped
3 tablespoons dried tomatoes chopped
1 14 ounce block of medium/firm tofu, drained
3 tablespoons nutritional yeast
1 tablespoons non-dairy milk
1 tablespoon all purpose flour
1 teaspoon dehydrated minced onion
2 teaspoons fresh lemon juice
1 teaspoon spicy mustard
1/2 teaspoon sea salt
1/2 teaspoon turmeric optional
1/2 teaspoon liquid smoke
3 tablespoons fresh basil chopped
1/3 cup vegan mozzarella cheese I used Diaya
salt and pepper
Spray one 9″ pie pan or four 5″ mini quiche dishesand set aside. Preheat the oven to 350 degrees F.
To make the crust combine flour and salt in a bowl. Add non-dairy butter in small chunks and with a pastry cutter or your fingers, cut into the dough until it resembles small pea sized pieces (a few larger ones are okay). Add cold water and turn over onto a floured surface to bring together. It will be pretty dry, but should stick together when pressed between your fingers.
Press into the prepared pie pan(s) and bake for 10 minutes. Remove from oven and set aside to cool while making the filling.
To make the quiche filling heat 1 tablespoon of oil over medium heat. Add onions and saute until translucent and fragrant (about three minutes). Add asparagus and tomatoes and saute for another three minutes until asparagus becomes slightly tender. Remove from heat and set aside.
In a food processor or blender combine tofu, nutritional yeast, non-dairy milk, flour, onions, turmeric, liquid smoke, lemon juice, and sea salt until smooth. Transfer to a bowl. Add asparagus mixture, fresh basil, and vegan cheese and stir everything together. Season with salt and pepper to taste.
Spoon filling into chilled pie crust, smoothing over the top. Bake for 30-45 minutes (less if you are making small quiche) until top has browned slightly and a knife inserted in the middle comes out clean.
Remove from heat and allow to cool for 20 minutes before slicing. Serve warm.
This delicious recipe and photos were created by MyDarlingVegan.com, we simply shared it. Check them out for more great ideas!
Chop the mushroom caps off and carefully slice the king oyster mushrooms to about 1/6th inch slices. Next, preheat oven to 400F degrees. Line a baking tray with parchment paper.
In a small mixing bowl, add and combine the canola oil, maple syrup, smoked paprika, salt, and black pepper.
Brush and evenly coat the mushroom pieces with the sauce combination on both sides.
Then, lay each mushroom piece onto the parchment paper, leaving space in between each piece (do not crowd). Bake for 20-25 minutes, flipping halfway. Keep a close eye. Cook time may depend on the thickness of the strips and your oven. Once the edges begin to darken, they are done.
To air fry, cook at 400 degrees F for 6-8 minutes.
Finally, remove mushroom bacon slices from the oven and allow the pieces to sit and crisp up for at least 5 minutes before serving.
This delicious vegan mushroom bacon recipe was created by PlantBasedAndBroke.com, we simply shared it. Please check them out as they have so many great ideas!
In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add eggs, milk, olive oil (or melted butter), and vanilla. Whisk until combined. Note that the batter will be lumpy. Gently fold in the blueberries.
Add a small piece butter onto a large skillet or griddle. and melt it over medium-low heat. Use a paper towel to rub it all over. Scoop out 1/4 cup of batter and add as many pancakes as fit in the pan (I fit 3 on a 12-inch skillet).
Cook for a couple minutes until small bubbles begin to form on the surface and the edges are set. Flip the pancakes over and cook for another 1-2 minutes until the other side has browned.
Serve pancakes with extra butter and maple syrup.
This delicious recipe and photos were created by AHeadOhThyme.com, we simply shared it. Check them out for more great ideas!