In my opinion, nothing can beat a stack of pancakes on Sunday morning. Or on any day of the week, at any time (midnight snack anyone?). Vegan pancakes is the sort of meal I could eat for the rest of my life and not get bored because ‘YUM’ is the only word that can accurately summarise them.
And I am not just being biased because I had to make these twice due to poor lighting earlier in the week: the struggles of trying to blog about food as it gets darker! My mum even said the unthinkable: ‘why don’t you just use artificial lighting?’ What a great idea: I love it when my food looks mustard-yellow rather than this lovely mixture of golden and blue and pink.
I brought apple sauce from my local health food store the other day (and five other things, when I only walked in with the intention of stocking up on protein powder) and founds it works wonders in creating the fluffiest, Autumn-inspired pancakes – and from this day onwards, all of my food has to have a hint of Autumn as a way of making myself embrace this season. Otherwise the Summer nostalgia will never go away.
These pancakes are super fluffy, vegan, low in fat (nothing wrong with fat at all, but I know some people prefer ‘lighter’ options) and that chocolate-cashew sauce should be on everyone’s bucket list. Not gonna lie, I ate most of it before the pancakes had finished cooking! Try it, and don’t forget to thank me later 😉
Apple and Cinnamon Pancakes with a Chocolate Cashew Sauce
Fall-inspired apple and cinnamon pancakes with a delicious chocolate-cashew sauce. Healthy, vegan and super fluffy.
- In a mixing bowl, whisk together the wet and dry pancake ingredients and set aside for around five minutes. Meanwhile, heat some cooking spray or coconut oil in a large frying pan – make sure it is nice and hot before you start making the pancakes.
- Spoon mixture into pancakes shapes: make sure they are not too thin. I find that slightly under 1/4 cup of the pancake mix per pancake works best. Carefully flip when bubbles start to form on the surface and the edges are looking crispy.
- To make the sauce, simply whisk together the cashew butter, cashew milk, agave nectar and cacao powder in a small bowl.
- Serve immediately with some fresh fruit and shredded coconut.
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Hi dears! Cheers to the second weekend of September: I can definitely sense the colder season creeping in with the recent weather conditions over here, and my nostalgia over summer has grown stronger with each day. Let’s hope Christmas-related excitement replaces it soon.
Anyway, what is a Buddha Bowl? Essentially, it is a combination of nourishing foods thrown together and served with some type of dressing – or, in my experience, they’re just as delicious when eaten ‘plain’. To me, they represent eating in abundance while staying far, far away from portion control and no carb diets which are thrown at us by the mass media on a daily basis. I mean, who wants to live off detox teas when you can reach your health&fitness goals by eating something as delicious as one of these?!
Aside from that, I can think of quite a few reasons for why Buddha Bowls are a big deal in the foodie world:
- While delivering a multitude of health benefits, they’re super easy to make and require little preparation. Healthy eating doesn’t have to be difficult, and for those who struggle to ‘eat the rainbow’, a well-crafted Buddha Bowl can be a perfect solution because by throwing together all the fruits, veggies and grains you can find, you’re getting in those crucial vitamins and minerals with little thought.
- They’re super satisfying and energising – perfect for those of us who love big portions. I certainly do, and I am not ashamed.
- It’s a great way to clean out the fridge and use up leftovers. Whenever I find Tupperware boxes of lentils and failed avocado roses clogging up the fridge, I know it’s time to make a Buddha Bowl.
- By keeping yours plantbased, it can be your first step towards doing something good for the planet as well as receiving all the health benefits of including more plants in your diet.
I’m by no means an expert, but I’ve complied a step-by-step guide to making your bowl of deliciousness, also including an example recipe below. You can make yours as simple or as complicated as you wish, skipping some of these steps and/or adding new ones along the way. There is no ‘one size fits all’ approach to making a Buddha Bowl: be sure to experiment, mix ‘n’ match your ingredients, try out weird combinations, because who knows, you might end up surprising yourself! Continue reading “How to make the perfect Buddha Bowl”
Hi everyone! I am back, with my first ever recipe post. I’ve been wanting to write one for a while, and I thought: why not sprinkle some cultural heritage into my debut, and veganise a childhood favourite? When I was making these, I realised just how similar they are to your average hash browns, but throughout my 18 years on this planet I’ve been calling them draniki so let’s stick with that nickname for the purposes of this post! This is a super popular dinner/ special occasion food in Russia and in the Ukraine and is usually made with eggs and a whole load of non-vegan ingredients, but as I mentioned in an Instagram post a few days ago, making plant based versions of such recipes brings me immense joy. These are delicious, light and versatile – have them with ketchup, salsa, baked beans. So, stay tuned for the recipe and if you end up trying it, be sure to let me know and leave your feedback (but don’t be too mean, I can be brought to tears much easier than I like to admit).
Continue reading “Russian-style Hash Browns (‘Draniki’) Recipe: Vegan and Healthy”