Archive for August, 2013

Have a big weekend coming up?  These should help…a LOT.  The sweetness of the banana & chocolate make the pancakes not need syrup at all, just throw some on a plate and go at it!

This is another really quick recipe that feeds a few people comfortably.

Start with 1 1/4 of a cup of flour in a bowl, add a tablespoon of sugar, two teaspoons of baking soda, & a pinch of salt.  Mix that around until you can’t tell what is what in the bowl anymore.

Add 1 1/2 cups of vanilla almond milk & a mashed banana to that mix.  Stir that up until there are just small lumps in the mixture, you don’t want all of it too well mixed.


Just a quarter of a cup works for this part, but feel free to do more depending on how much you like chocolate(I like chocolate a lot, & this seems to be just fine).  Mix some more.

Spoon the mixture onto an oiled skillet or flat-top that is set to 300 degrees, flip when bubbles are all over the top, and let it sit on the other side for a couple minutes.

Put on a plate & it should look like this:

Can't write...eating....

Can’t write…eating….

This recipe should make about 12 cakes & a couple full stomachs.  Enjoy the weekend!!


I’ve always been a fan of reubens, and any time I can find a vegan version anymore, I pretty much have to try it.  The only problem is the that sightings of vegan reubens have long periods of time in between them in my experience.  Not a problem, you just have to get creative & enjoy twists on recipes.

I also enjoy fast & simple recipes, so here is a simple, fast, creative twist on a reuben…That is vegan.

Things you will need:





-Tortilla wraps of your choice

-Soy Sauce



-Old Bay Seasoning


-A lemon if you really want to get crazy

Oil a pan & let it get hot while you prepare the tempeh.  I usually cut it into small strips, but it can be crumbled as well.  Toss the tempeh in about 1/2 cup of soy sauce to cover it.  I like to sprinkle a little Old Bay Seasoning on it, just season to taste on that.

Once the pan is hot, throw the marinated tempeh in & flip every so often.  While that is cooking, start mashing the avocado in a bowl.  Mince about a 1/2 cup of pickles, mash them with the blade of your knife, mix them into the mashed avocado and add salt & mustard to taste.  If you have a wedge of lemon, squeezing that into the mix wouldn’t hurt.

Drain the sauerkraut(canned, jarred, or bonus points for home made) & dump onto the browned tempeh.  Put the pan on about medium heat now.  Mince a jalapeno & throw that into the mixture.

Grab whatever wrap you can use & spread the avocado relish on a full half of it.  By now the jalapeno sauerkraut should be browned & should be mixed well with the tempeh.  Just put some of that on the tortilla, pull the end over, one side over, the opposite side over, & enjoy with a good beer.

Pretty easy, right?  I made this in about twenty minutes.  There aren’t any definitive measurements because not one of our tastes are exactly the same, so mix away, be your own Rembrandt in the kitchen.  That is, after all, what this food thing is about when it comes down to it: art.