Saturday, November 16, 2013

Virtual Vegan Potluck: Vegan Miniature Pumpkin Cheddar & Broccoli Pancakes

What? Pumpkin, cheddar, & broccoli underneath that maple syrup? Vegan? Get outta town!

Hello! Hello fellow vegans, animal lovers, enthusiasts, and curious revelers!

Welcome to another delicious edition of Virtual Vegan Potluck hosted by the awesome folks of Vegan Bloggers Unite! Don't plan on doing anything this fine Saturday. Just settle right in, kick back, and travel all around the world. Visit different blogs that are destined to entice eye and make taste buds water on a marvelous journey through appetizers, drinks, breads, entrees, desserts, and more.
Start right here and see all 140+ VVP Participants!
Today, I'm participating in the Breads category and have prepared these amazing scrumptious savory pumpkin laced mini pancakes.Yes. Yes. I know. It's the third pumpkin centric recipe in a row, but I do so love it. Here these itty bitty babies (only small to be guilt freer) is paired with mighty mild flavored cheddar and broccoli and tastes good with tempeh breakfast strips.

Vegan Pumpkin Cheddar & Broccoli Miniature Pancakes

1 teaspoon vinegar
3/4 non-dairy milk
1 cup flour
2 teaspoon baking powder
1 teaspoon turmeric
1/2 teaspoon garlic
1/2 teaspoon pumpkin pie spice
1/2 cup pumpkin puree
1 cup non-dairy milk
6 slices Daiya cheddar (yes, I used the sandwich style slices- cheating yes)
2 tablespoon maple syrup
1 1/2 cup broccoli, cooked
olive oil

Mix non-dairy milk and vinegar. Set aside and let curdle.
Stir together dry ingredients.
In a medium skillet blend other milk portion with cheddar slices and maple syrup.
Add broccoli & simmer.
Stir pumpkin into the curdle mixture and blend with dry.
Add cheesy broccoli mixture.
Place a few drops of olive oil onto a hot skillet and pour about 2-3 tablespoons of batter. Flip over when edges bubble.
Watch the goods stack up.
Cheesy pumpkin broccoli goodness supermodel closeup.
Syrup time?
Oh yes.....
Thank you so much for stopping by my little blog! Come back at any time.
Now on with the rest of the day's vegan food festivities!
To go back and experience Oh My Potluck's Bat Of Of Hell Beetloaf go here.
To move forward to Yup It's Vegan's Beet Rye Bread go here.

Friday, November 15, 2013

Vegan Pumpkin Oatmeal Carob Chip Cookies

No ordinary chocolate chip cookie here!
Well, hello there November. Fancy seeing you.
For Monday (yes, Meatless Monday occurred just four days ago!), in our sweet seminar class, our assignment was not to read a passage from either theoretical texts (Ernst Fischer's Necessity of Art and Henry Focillon's The Life and Forms in Art) but to gain insight from Pulitzer Prize winning Annie Dilliard's Total Eclipse essay. It was such a breath of fresh air to read poetic nonfictional prose. My chummy classmates and I were also to write an artist's reflection (not a stuffy, puffed chest statement/declaration). Our teachers announced that each of us should bring a little something something morning treat. Thus was dubbed Drawing Seminar Potluck on a cool, gentle Veteran's Day.
I decided to take on a post that Mattie had posted on her Facebook page- Eating Bird Food's recipe for Pumpkin Oatmeal Carob Chip Cookies. I had to make them! They taste like a cross between a traditional chocolate chip and warm pumpkin pie. Soft, sweet, moist treasures bridging flavors of the season and joy of childhood's favorite cookie. These were amazing with cold glass of almond milk.
But it's really, really difficult to stop at one or two. 

Vegan Pumpkin Oatmeal Carob Chip Cookies Ingredients and Preparation

1 cup whole white wheat flour
1/2 cup old fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon pumpkin pie pie
1/4 teaspoon coriander
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup pumpkin puree (not pumpkin pie filling)
1 cup sugar
1/4 cup extra virgin olive oil (or coconut)
1 teaspoon pure vanilla
1 tablespoon apple cider vinegar
1/4 cup carob chips (or vegan chocolate chips)

Preheat oven to 350 degrees and prepare a cookie sheet with oil or parchment paper.

Mix dry (flour, oats, cinnamon, pumpkin pie spice, coriander, baking soda, and salt) and wet (pumpkin, sugar, olive oil, and vanilla) ingredients separately.
Mix in the apple cider vinegar.
Stir in the tasty carob chips!
Spoon a tablespoon each. Little space apart. Bake for 15-18 minutes.
Cool your cookies.
Plate them and smile knowing that Cookie Monster would be so proud.