Animal Place

Last chance to enter the Betty Goes Vegan cookbook giveaway! Enter now! 

If you missed out, you can always check out their website for more info on where to pick it up. 

Ingredients:

1 cup vanilla non-dairy milk

2 tbsp flax meal

1/2 cup silken firm tofu

1/4 tsp cinnamon

1/8 tsp freshly grated nutmeg

1/8 tsp sea salt

1 tsp neutral-flavored oil

8 - 9 slices bread of choice (see note for wheat-free/gluten-free)

2 - 3 tsp organic neutral flavored oil (or more, if needed, for frying)

Instructions:

Using a hand-blender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid).

Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry.

In a non-stick skillet over medium-high heat, add the oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the batter will set and brown nicely on the bread). Serve with pure maple syrup.

Note: For a wheat-free option, use a kamut or spelt bread, and for gluten-free, choose a rice, coconut, or other gluten-free bread

Recipe and photo credit to Dreena Burton, founder of the blog Plant Powered Kitchen

http://plantpoweredkitchen.com/recipe-page/?recipe_id=6025842

Number of servings (yield): about 12 pancakes

Ingredients:

 3/4 cup whole-wheat pastry flour

3/4 cup unbleached all-purpose flour (or whole-wheat pastry flour)

2 teaspoons baking powder

dash of salt

1 tablespoon Ener-G Egg Replacer

1 cup mashed ripe bananas (2 to 3 bananas)

1 cup soy milk or rice milk

1/2 cup sparkling water

1 tablespoon Sunsweet Lighter Bake (see note below)

1 tablespoon fresh lemon juice

1/3 cup fresh blueberries (optional)

Preparation:

Mix together the whole-wheat and all-purpose flours, baking powder, and salt in a medium bowl.

In another medium bowl, whisk the Egg Replacer with 1/4 cup warm water until frothy. Add the bananas, mixing well. Add the soy milk, sparkling water, Lighter Bake, and lemon juice until well mixed. Stir the banana mixture into the dry ingredients just until combined. Gently stir in the blueberries, if you are using them.

Heat a nonstick griddle over medium heat. When it is hot, ladle pancakes onto the griddle, using 1/4 cup per pancake, allowing space for them to spread. When bubbles form on the surface, use a spatula to flip them over. Cook until lightly browned. Repeat with the remaining batter.

Serve immediately.

Susan’s Notes

If you can’t find Lighter Bake, prune puree, apple sauce, or even a little extra mashed banana will do.

(Makes 12-16 squares)

Ingredients For Oat Base  

1.5 cups regular oats

1 cup whole-grain Kamut flour (or mix of white and whole wheat)

1/2 tsp baking soda

1/2 tsp sea salt

1/2 cup Sucanat sugar (or brown sugar)

1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)

1/2 cup + 2 tbsp Earth Balance, melted

1/4 cup pure maple syrup

2 tbsp almond milk

1 tbsp sesame seeds (for topping only)

For Strawberry Jam

2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam

3-4tbsp sugar, to taste

1 tbsp chia seeds

Preparation

1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.

2. In a small bowl, mix the chia or flax egg and set aside.

3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.

4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.

5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.

6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm.

Recipe and photo credit to Angela Liddon, founder of the blog Oh She Glows.

Orange Ginger Tofu - from Plant Based on a Budget 

Ingredients:

1 Pound Tofu

1 Cup Fresh Orange Juice

1/4 Cup Rice Vinegar

1/3 Cup Soy Sauce

1/3 Cup Vegetable Oil

4 Teaspoon Sesame Oil

3 Garlic Cloves, Minced

1 Tablespoon Peeled and Grated Fresh Ginger

1/4 Teaspoon Hot Red Pepper Flakes

1/4 Cup Chopped Green Onion

1/4 Cup Chopped Cilantro 

Directions:

Step 1

Turn the tofu onto its side and cut into slices. Then cut those slices into 2 triangles. This should yield between 8-16 triangles.

Step 2

Put the orange juice, vinegar, soy sauce, oils, garlic, ginger and red pepper flakes in a bowl and whisk.

Step 3

At this point you probably want to preheat the oven to 350. Lay the tofu in a glass baking dish in a single layer and pour the marinade over the entire thing. Add the onion and cilantro to the top and spread evenly. Allow the marinade to sit for at least 30 minutes and up to overnight if you have the patience that I do not possess.

Step 4

Pour out a portion of the marinade so that the tofu is only about halfway submerged. Throw it in the oven for about 40-45 minutes, until the tofu is golden and most of the marinade has been absorbed. 

http://plantbasedonabudget.com/recipe/orange-ginger-tofu/ and there’s also a YouTube instructional video: http://youtu.be/_ZIT0S3gGP0

Vegan Eats - helping you eat happier one epic summer salad at a time. Brought to you by education manager, Marji Beach. Educate!

Salad is to summer as hot soup is to winter. When the weather gets warm, I can’t wait to bust out the dark leafy greens (and smoothies). And now that I have full access to the incredible vegan micro-farm at the sanctuary, I’m eating salads every day.

This salad I made is pretty awesome. I grabbed kale, dandelion greens, orach (a type of spinach), cilantro, and snap peas from the vegan farm. I added raspberries and blueberries. Then I cooked up some Sol Cuisine Almond Grain Burgers, chilled them in the fridge, chopped them up and plopped them on top.

My dressing included three cloves of garlic, a drizzling of Bee-Free Honee, orange juice, olive oil, and lemon juice.

Done!

If you are trying to remove animal products from your diet and really love honey, I highly recommend Bee-Free Honee. It is made from apples. I used to love honey. Bee-Free Honee tastes just like it, with a nice aftertaste of apple. Delicious.

And if you want to try non-meat burgers, Sol Cuisine’s Almond Grain Burger is very tasty. It doesn’t taste anything like animal flesh, but it has its own tastiness that anyone with functioning taste buds should enjoy. Right now, I’m in love with their vegan falafals and tahini sauce. It costs $6.00 but serves enough for two, so it’s only $3.00 per meal. I’m not saying that’s uber-cheap, but it is pretty inexpensive, all things considered.