Saturday Pancakes

I guess I am making a tradition that every Saturday morning I make a "fun" breakfast. It's been unofficially decided, because that is what I end up doing most Saturday mornings. Saturday breakfast usually involves pancakes or French toast (btw, I have got to share with you my vegan french toast-to die for!). I found a recipe online for kamut pancakes and changed things around a bit to make it egg and dairy free. I think I have expressed my love for kamut before-but I will do it again. I love it. So healthy and nutritious without having the "wheat" flavor, which I don't mind and actually like, but for those of you who want a healthy alternative to white flour but don't like the taste of wheat, kamut is your grain.

These pancakes turned out super yummy. Almost dessert like actually:) The lemon juice from the "soy buttermilk" makes it really tasty, a slight lemony flavor paired with the slight flavor of the coconut oil. Amazing! This could be our new family favorite pancake recipe. Unless I find something better next week :)

Vegan Kamut Pancakes

1 cup raw kamut

1/2 cup raw oatmeal

1 1/2 cups soy butter milk** (directions bellow)

1 flax egg (1 T ground flax+3 T water)

2 tablespoons coconut oil

1 teaspoon vanilla

2 tablespoons honey or 2 tablespoons maple syrup (I used honey)

1/2-1 teaspoon salt

1/2 teaspoon baking soda

2 teaspoons baking powder

Directions:

In a blender put the milk, the flax egg, the oil, the vanilla, the kamut and the oatmeal.

Blend for 3 to 5 minutes or until very smooth.

Get the griddle hot (or the pan if that is what you will be using).

Just before you are ready to bake them add the baking soda, salt, and baking powder.

Blend for a few seconds.

Cook the pancakes on a griddle, turning when they bubble, until they are slightly golden brown.

**To make 1 1/2 c. soy buttermilk, put 1 1/2 T lemon juice (can use vinegar, but I like the flavor the lemon gives) in liquid measuring cup, then fill up with soy milk to the 1 1/c cup line. Let sit 10 minutes.

Unsweetened Cinnamon Oatmeal

Oatmeal-I've been lovin it lately. It's been over a week since I've had my green smoothie for breakfast because my body is craving something warm and comforting since winter is here. This cinnamon oatmeal is just that-warm, comforting, delicious, and filling. There's been one thing that's always bothered me with oatmeal. I have always felt that I need a spoonful of brown sugar in every bite of oatmeal to make it yummy. I've been trying to cut back on the sugar, so I gave oatmeal a try without the heaping mounds of brown sugar I usually use. I boiled it with some cinnamon then finished it off with a touch of vanilla. I piled it high in a bowl and topped with the most delicious blueberries and raspberries. I was so surprised at how delicious it was! Never again do I need to bust out the brown sugar when making oatmeal. The pops of blueberries and raspberries in each bite gave it the perfect amount of sweetness.

It's an interesting thing when you cut out sugar in your diet. Healthy food tastes better, fruit tastes so deliciously sweet, and you don't want as much of the other sweet stuff. Not that I didn't eat a whole pan of my favorite vegan cookies last night...but hey, it's fun to indulge sometimes ;)

This is hardly a recipe, you can always add more or less cinnamon depending on what you like....

Cinnamon Oatmeal
serves about 2

1 cup old fashioned oats
2 cups water
1/2-1 tsp cinnamon

Boil all ingredients together for 5-10 minutes. For me it usually takes about 5. Add 1 tsp vanilla. Top with berries, or for special fun occasions, some chocolate chips :)

Tuscan White Beans With Kale

Like I promised, here's Kale. Kale has been a frequent star in our house for many reasons. It's one of the most amazing superfoods. I was afraid of Kale for a while. I could only tolerate a couple leaves in my green smoothies, but lately I have been enjoying it cooked in soups or placed on top a bean dish. Kale is one of those foods that gets more nutritious when you cook it. I adapted this recipe from Ina Garten's tuscan white beans. She doesn't call for Kale and she adds fennel to hers. But I would highly recommend throwing kale in this. This is such a comfort food, the flavors are so rustic, this is a new favorite in our home.

Tuscan White Beans

Adapted from Ina Garten’s “Barefoot Contessa How Easy Is That?”

Serves 6

1 POUND DRIED WHITE CANNELLINI BEANS (OR ABOUT 4 15.8-OUNCE CANS)

1/4 CUP OLIVE OIL

1 YELLOW ONION, CHOPPED

2 CUPS CHOPPED CARROTS (4 CARROTS)

1 TABLESPOON MINCED GARLIC (3 CLOVES)

1 TO 2 CUPS VEGETABLE STOCK OR NO-CHICKEN CHICKEN STOCK (JUST CHICKEN STOCK, IF YOU’RE NOT GOING MEATLESS)

1 TABLESPOON MINCED FRESH SAGE LEAVES

1 TABLESPOON MINCED FRESH ROSEMARY LEAVES

2 TEASPOONS KOSHER SALT

1/2 TEASPOON FRESHLY GROUND BLACK PEPPER

BUNCH OF KALE

The night before, soak the beans in a large bowl with water to cover by at least 2 inches. Cover and refrigerate overnight.

The next day, drain the beans, rinse well, and place them in a large stockpot. Add twice as much water as you have beans, bring to a boil, lower the heat, and simmer uncovered for about 45 minutes, until the beans are very tender. Skim off any foam that accumulates.

Meanwhile, heat the olive oil in a large pan or Dutch oven over medium heat.

Add the fennel and carrots, and sauté for 8 to 10 minutes, stirring occasionally, until tender.

Add the garlic, and cook for 1 minute more.

Drain the beans, and add them to the vegetables.

Add 1 cup of the stock, sage, rosemary, some chopped kale, salt and pepper, and simmer, stirring occasionally, for 12 to 15 minutes, until creamy. (If the beans are still hard after 15 minutes, add another 1/2 to 1 cup of stock, and continue to cook until the beans reach your desired consistency. Longer tends to be better.)

Optional, but this is what we like to do. With the extra kale, roughly chop and boil for 2-4 minutes. Top off the beans with boiled kale.

Did you know...and Kamut Gingerbread Pancakes

Did you know that this is my 200th post?? Well...it is! I can't believe I have done 200 recipe posts. I have high hopes for 2012. I invision many plant strong recipes. Kale will probably be the star of many of them ;) I have made many yummy, delicious and nutritious soups and stews so far and can't wait to share them with you. I also invision many more posts for 2012. After having my baby girl I kind of neglected this blog, for a good cause of course:) She keeps me busy and I find very little time to do much else. However, I feel like I am at the point where I can start dedicating more time to this blog. Mainly because I want to share the many recipes I have been making. I have really focused on trying to nourish and feed my family the best I can, and while doing so I have been finding that eating that way can be the most delicious way to eat. That being said, let me introduce you to these kamut gingerbread pancakes.

First of all, they are delicious. Such a fun breakfast especially for this time of year. I love that they are made with kamut. Kamut has more protein than wheat and less gluten. In fact, some who are gluten intolerant can tolerate kamut. If you don't have kamut on hand I'm sure you could sub whole wheat.

Enjoy!

KAMUT Vegan Gingerbread Pancakes

1 ½ Cups KAMUT® flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ teaspoon ground dried ginger (or gingerbread spice)

1 teaspoon ground cinnamon

1 chia or flax egg*

½ teaspoon vanilla extract

¼ cup molasses

1 ½ cups water

Optional – sprinkle of walnuts on top

Method: Whisk flour, baking powder, baking soda, salt, ginger, and cinnamon in a bowl. Set aside. Prepare the chia egg in a separate mixing bowl and let sit for a few minutes before mixing with the vanilla and molasses until smooth. Whisk in the water until completely incorporated. Stir the flour mixture into the molasses mixture until just combined. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook unitll bubbles form and the edges are dry. Flip and cook until browned on the other side.

*Chia or flax egg

This recipe makes the equivalent of 1 egg.

3 Tablespoons water

1 Tablespoon white chia seed meal or flax seed

1) Grind the seeds into a meal in a blender or spice grinder.

2) Add the water to a small bowl or cup. Add the seed meal and mix together with a whisk or fork. Let the mixture sit for 5 to 10 minutes so it develops a goopy texture similar to a raw egg. Warm water will speed up the process.