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VeganMoFo Day 4 – The fluffiest pancakes

itssofluffy

Seriously, These are the fluffiest pancakes I’ve ever made. Every time you feed your sourdough starter, you’re supposed to throw out all of it except 4oz. I hate to waste it, and have found a handful of great looking recipes for the unfed (or throwaway) starter. Pancakes is one of them.

Stack 'em high

Stack ’em high

I used the King Arthur Flour Classic Sourdough Waffles or Pancakes recipe. Their recipe calls for buttermilk. I used Califia Farms Unsweetened Almond Milk + apple cider vinegar to make buttermilk. It also calls for 2 eggs. I left them out and added 2tsp of baking powder (in addition to the baking soda). The recipe makes 28 pancakes, so be prepared to feed at least 7 people. Or just be very hungry.

I topped them with soy-free Earth Balance and homemade boysenberry syrup. Killer.

A mountain of fluffy pancakes

A mountain of fluffy pancakes

Vegan MoFo weekend two; Chopped Challenge

Happy weekend, foodies!

This weekend’s challenge is a “Chopped” challenge. In our baskets this weekend, we have:

Butternut squash, popcorn, fresh rosemary, and apricot preserves

The challenge is a brunch challenge, so we have to make brunch with these four ingredients. I was totally worried at first. I’ve never cooked with popcorn before. And I certainly never would have thought to put these flavours together.

I decided to go with one of my favourite brunch/breakfast/snack items – muffins. I can’t get enough muffins. Especially if they’ve got a crumb topping.

I give you – Apricot Filled Butternut Squash Muffins with Caramel Corn Crumb Topping.

Roast a small squash (you’re only going to need a cup of mashed squash). Once it’s roasted, spoon out the inside and smash it up. Set aside.

For the caramel corn:

3 quarts popcorn (pop 1/3 C kernels in 1T coconut oil)

1/2C coconut oil (measured solid)

1C brown sugar

1/4C dark corn syrup

1/2tsp salt

1tsp vanilla

1/4tsp baking soda

melt coconut oil in sauce pan. Add brown sugar, corn syrup, and salt. Bring to a boil, stirring constantly. Once it’s at a boil, let it boil 5 minutes without stirring. Take off heat, add baking soda and vanilla.

Pour over popcorn, mix well. Spread popcorn over a baking pan. Bake at 250* for an hour, stirring every 15 minutes.

Meanwhile, make the muffins:

1/2C your favourite vegan shortening

1C sugar

1/2C non-dairy milk

1C mashed butternut squash

a 2 inch sprig of rosemary

2C flour

3tsp baking powder

1/2tsp salt

3T apricot preserves

Take leaves off rosemary stems and smash them up really well in a mortar. Add to squash.

Cream the shortening and sugar. Add non-dairy milk. Add squash/rosemary mixture.

In a separate bowl, mix flour, baking powder, and salt. Add to sugar/squash mixture.

Fill greased large muffin pan halfway. Add 1/2 tsp apricot preserves to each muffin. Top with remaining dough.

Bake at 375* for 30 minutes. Top with chopped caramel corn, and bake another 5 minutes to melt the caramel onto the muffins.

Makes 6 giant muffins, or 12 regular sized muffins.

Vegan Food Swap September!

I completely forgot about my blog post for the Vegan Food Swap last month and I’m two days late.

 

I got an absolutely wonderful box from  Stacy at Stacy’s Adventures in Wonderland. It was apple-themed in honor of Michigan’s orchard season. I love apples!

 

The box included apple chips, a container of apple oatmeal, apple granola, apple spice tea, two apple pie Larabars, and a mint chocolate Endangered Species chocolate bar. I’m in apple-heaven. Thank you, Stacy!

Cucumber Ice Cream

Right now, my most prolific garden plant is the cucumber. I’ve been eating them (and drinking them) like crazy.

This means I’ve felt the need to get creative with them, so, today, I made ice cream. It’s awesome. Sweet and cucumbery with a hint of ginger and vanilla. Next time, I’ll make sure I have candied ginger in the house and I’ll throw a handful of it into the ice cream instead of the ground ginger.

Cucumber Ice Cream

2 6inch cucumbers

2TBL powdered sugar

2TBL Dark Agave Syrup

2tsp ground ginger

2C non-dairy creamer (I actually used 2C of Rich’s Non-dairy Whipped Topping, and liquid Soyatoo would work just fine too)

Blend cucumbers in food processor until you have a smooth, thick liquid. It should be 1-1.5 cups of thick liquid. Process powdered sugar, agave, and ginger until mixed well.

Fold in whipped topping. (You can whip it up a bit, which will make for an awesome fluffy ice cream)

Add to ice cream maker for 30ish minutes, or until frozen.

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