That Time I Made Rosa Park’s Pancake Recipe (Vegan Style)

Posted on May 19, 2017 by Katherine Baker

If you follow me on Instagram, you may recall these pancakes I posted a few weeks ago. Screen Shot 2017-05-18 at 9.26.56 AM

So what’s so special about a damn picture of pancakes with awkward irregular shaped edges and a few walnuts and banana slices on top as a despite attempt on food styling? Oh, that’s right. They’re Rosa Park’s pancakes.

Well, not Rosa Park’s pancakes per se; I didn’t go back in time, steal them from her table, freeze and then defrost them decades later for the sake of an Instagram photo. No, I merely made them from a recipe she had written on the back of an envelope, a photo of which was featured in this article for NPR (side note: I ❤ NPR).

They’re endearingly called “Featherlighte Pancakes,” and the recipe is written in handwriting that looks charmingly like my Oma’s. As soon as I set my eyes on the recipe, I knew I had to make them.

And you know what? They were darn delicious. I was hesitant to add a full two tablespoons of baking powder, but then decided since Rosa Parks was right about so many things, she was probably right about this too. I put my trust in her and was not let down. The pancakes truly were, featherlight.

The pancakes were fluffy and delicate, yet substantial and hearty, with a bold peanut butter flavor that could stand on its own, and also tasted great with maple syrup. Just a few would fill you up, which according to the article, means the pancakes achieved their purpose of offering a form of delicious, extended substance from inexpensive ingredients. They were delicious, and I do plan to make them again.

And while I was eating them, yes, I did think of Rosa Parks. How humbling is it to remind ourselves that we all must eat? No matter the time period, our religion, our views of the world, our level of education, or our environments. All humans eat, and it is something that connects us and equalizes at a primal level.

I slightly adapted the recipe to make it plant-based, but the original recipe can be found here.

Recipe adapted from Rosa Parks.

Rosa Park’s Featherlight Pancake Recipe (Veganized)

Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: about 2

Ingredients:

1 cup flour (I subbed 1/2 whole wheat flour)
2 “T” baking powder
1/2 “t” salt
2 “T” sugar
1 flax or chia egg (1 tablespoon chia/flax + 3 tablespoons water) –> original recipe calls for 1 egg
1 1/4 cup unsweetened almond milk –> original recipe calls for milk
1/3 cup peanut butter
1 tablespoon oil

Method:

Combine flax or chia and water in a small dish and allow to thicken, at least 5 minutes.
Meanwhile, combine all ingredients in a bowl. Add flax/chia egg. Mix until just combined.
Cook on a griddle at 275F (I cooked each side roughly 3 minutes before flipping)

Salted Avocado Toast with Radishes and Sliced Lemon

Posted on August 20, 2015 by Katherine Baker

I’m going to keep this quick because my life is an exploding hot mess of busy these days. More on this in tomorrow’s post. Stay tuned.

Now moving on to HAPPY THINGS. Like the fact that my dog is still cute. And the fact that salt exists. I love salt. Salt is arguably the greatest flavor enhancer of all times. It’s like the auto-tune of food.

iron salt avocado toast with lemons and radishes

Let’s also talk about iron, shall we? As a vegan, people always give me that annoying “BUT HOW DO YOU GET ANY PROTEIN?” stuff and I roll my eyes back into my head so far I can see my brain. Besides whole grains, nuts, vegetables (kale has 3 grams protein per cup!), tofu, etc etc, it’s truly not a concern. More concerning for vegans? B Vitamins and iron. At least according to my nutrition professors and to my opinion.

I actually do make an effort to get enough iron and B vitamins from foods. And so when my friend John approached me with this cool Iron Salt he’d created, I thought it was awesome. Each 1/4 teaspoon has 10% DV of salt. And as a bonus it’s pretty and pink and tastes great. COOL. I love it. And no I’m not just saying that. I’m a woman of honesty. And it’s also made in Brooklyn, which instantly makes it trendy and hip. #cool

iron salt avocado toast with lemons and radishes

Anyways, I made some recipes with the stuff and genuinely do love the product! You can order it here.Look out for some of my recipes that will be popping up on the Iron Salt Blog, which I’ll also share here. The first of which is this Salted Avocado Toast with Radishes and Sliced Lemon. It’s satisfying, tangy, creamy smooth, and totally rad (not just rad-ish ;-)). The radishes add a nice sharp flavor, and the lemon makes them sparkle. The Iron Salt brings it all together by highlighting each flavor, tying them all together, adding a nice crunch, and obviously, making it look really pretty. It’s a nice way to mix up your avocado toast game. Enjoy! HAPPY SALT!

Salted Avocado Toast with Radishes and Lemon

This toast is refreshing, different, and filling, yet light. The Iron Salt highlights the earthy flavors of avocado, while the radishes and lemon provide an intriguing and fresh flavor contrast. An delightful dish for breakfast or as part of a light lunch, this toast is truly a nutritional powerhouse. Drizzle with extra virgin olive oil if desired. If you don’t have radishes or lemon on hand, sub fresh tomatoes and basil, or cilantro with red peppers and lime juice.

Serves one.

Ingredients:

1 slice whole-grain bread or gluten-free bread
⅓ avocado
2 radishes
¼ of a small lemon
½ teaspoon Iron Salt, divided
1 tablespoon olive oil (optional)

Directions:

Toast bread.
In a small bowl, mash avocado and add ¼ teaspoon of Iron Salt. Spread on toast.
Thinly slice radishes and lemon. Layer radishes and lemon on toast. Garnish with remaining iron salt. Drizzle with additional lemon juice and olive oil, if desired.
Enjoy

Vegan Olive Oil Lemon Blueberry Muffins

Posted on August 6, 2015 by Katherine Baker

I’m not one to tell anyone what to do with their lives but can I tell you that you need to make these muffins? Because you do.

Well, not really. But if you’re looking to increase your daily intake of deliciousness or happiness, I’d strongly urge you to make these muffins.

Why? I believe it’s rather obvious just by looking at the title. First of all, who dislikes muffins? Can you name one single person? Me either.

Moving on to what’s inside: olive oil, lemon juice, and fresh juicy blueberries. When I was little my mom used to always serve blueberries with lemon juice and sugar for dessert or as a snack sometimes in the summer. It’s a wonderly simple, refreshing, and easy treat. The lemon juice makes the blueberries sparkle, and the sugar tempers the bitterness of the lemon. Yum.

Vegan Lemon Olive Oil Blueberry Muffins

So the other day I was eating my blueberries with lemon juice and sugar just like I did 20 years ago (omg I’m so old), and I simultaneously wanted a muffin. As you may know, blueberry muffins are my favorite muffins, which I discuss in this post, Vegan Blueberry Flax Breakfast Muffins. And then when it comes to summery treats, I think citrus/sour, so I decided to make a muffin that paired lemon and blueberry together.

When it came to choosing a fat, I went with olive oil. Because this Lemon Olive Oil Coconut Cake is quite literally still one of my favorite things I’ve ever made. These muffins are basically a portable muffin-version of the cake. Aka perfection.

The blueberries add a luscious burst of juiciness and flavor, and a nice textural contrast to the super moist cake. Which leads me to mention that in the world of muffins, I always believe there are two categories: breakfast muffins and desesrt muffins. These are definitely more on the dessert-y muffin side of life. But you can also eat them for breakfast. Because yum.

Hope your summer is going splendidly~! And if you need a little sunshine in your life or in your mouth, make these muffins and cuddle your puppy and have a lovely day. 😀

Prep Time: 30 minutes
Bake Time: 20-25 minutes
Level: easy

makes 24 muffins / cupcakes

Ingredients:

1 1/3 cups olive oil
- can sub up to half with coconut oil
1 1/2 cups granulated sugar
1 1/2 cups coconut milk or almond milk, unsweetened (can use ‘lite’ canned coconut milk, or out of a fat-free out of a carton, like the kind you put in cereal. both work!)
1 1/2 teaspoons cider (or any) vinegar
zest of 2 large lemons (about 3-4 tablespoons)
juice of 2 large lemons (1/4-1/2 cup)
- *note, you can make this as lemony or as plain as you desire, by increasing or decreasing lemon juice and zest within given ranges
2 cups all purpose flour
- could also sub 1 cup cake flour & 1 cup all-purpose flour
- gluten-free: use 2 cups gluten-free flour blend, or oat flour with varied results
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen blueberries

Directions:

1. Preheat oven to 350 F. In a small bowl or measuring up combine almond/coconut milk and vinegar. Allow to sit, at least 10 minutes.

2. Meanwhile, in a large bowl, combine olive oil and sugar and whisk together. Zest lemons and place zest aside. Juice lemons and place juice aside n another small bowl.

3. In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk to combine. Add lemon zest and whisk again.

4. Add half flour mixture to olive oil and sugar mixture, and fold gently with spatula. Add half non-dairy milk and vinegar mixture. Repeat with remaining half of flour mixture and remaining half of non-dairy milk mixture.

5. Fold in blueberries

6. Pour batter into lined or well-oiled muffin tins

7. Bake for 18-22 minutes until lightly golden, fragrant, and/or cake begins to pull away from sides of pan, and a toothpick inserted in the center of the pan comes out clean upon removal.

Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

Posted on July 31, 2015 by Katherine Baker

Holy buckets I have not blogged in quite a little bit! This may be the longest blog break I’ve taken in a year! Wowza. Where oh where have I been?

Welp, the month of July was insanely busy. In one short month I managed to go to New York, Chicago, Quebec City, attend two weddings, helped out with a fabulous bridal shower, attend Accepted Student’s Day at Columbia University in the City of New York (yup, that’s right, I’m heading back to NYC for grad school!) and spend a surprise night at a Ramawada Inn in Newark, NJ due to a clusterfuck of a travel situation heading back from Quebec.

When I wasn’t traveling, I was working working working! I’ve been trying to work at Trader Joe’s as much as I can while still establishing a balance for free time/sanity, which between travel and some other freelance projects I’ve had this month, has been quite the juggling act. But exciting things are coming and happening and it’s been a busy but fun month – despite the fact that it completely flew by!

So today, July 29th, I had off. Free of all obligations, duties, travel agendas, work, and any other sort of obligation that would require me to be wearing real pants at a certain time and place. Aka utter BLISS. Millie (bless her soul) of course decided woke me up at 5:34am on the dot. 5:34 am seems to be her favorite time to wake mommy up to go to the bathroom, eat breakfast, and promptly climb back into bed, leaving me up and awake for the day.

I’m naturally an early riser, but sometimes, sometimes, I fantasize of sleeping in til 6am on my days off. I guess I should just keep dreaming, right?

Getting up early isn’t always a bad thing – I’m most awake and productive in the early morning and it allows me to get things done before the rest of the world wakes up to distract me. The only downside is that often times I want to get errands done but things like the post office and Target aren’t open until several hours after I rise (-__-). Sometimes this leaves me time to do other things. Like bake.

This morning, I baked some banana bread. Can I tell you a secret? For YEARS I have had the hardest time perfecting banana bread. I just couldn’t do it! I don’t know why. It was always too dry, too wet, too clumpy, or the texture simply wasn’t correct.

I know, I know how can this be? I can make homemade Cronuts and elaborate cakes with my eyes closed, and I’m a well-known banana fiend, but for reasons beyond my explanation, I couldn’t make a decent banana bread to save my life. Well, recently, I am happy to say, I conquered the banana bread beast. Yes, I won. I won at life.

This recipe is several years and about 200 loaves of mediocre or failed banana bread in the making. But here, right in front of your eyes, is the best-ever, hearty, moist, pleasantly filling / not junky vegan and gluten-free banana bread. I think two major keys to perfect banana bread are almond flour and coconut oil. I really have tried this recipe with peanut butter and almond butter, but to me, texture and flavor wise, coconut oil (though boring) reigns supreme.

Winning at this recipe was a major hurdle for me to overcome in my life. I finally feel like a huge weight has been lifted off my culinary shoulders. In a sense, accomplishing this banana bread was a pleasant reminder that if I bust my butt hard enough, I can overcome any life obstacle. Which, when you’re moving halfway across the country again to throw yourself into grad school after some relaxing time off, is a pretty good reminder.

Onwards and upwards, friends! Happy banana bread to you. 😀 And in the words of Apu from the Simpsons, “Hallelujah, we have banana bread.”

Prep Time: 10 minutes
Bake Time: 60-80 minutes
Level: easy

makes one 12 inch loaf, serves about 10-12

Ingredients:

3 large very-ripe bananas
1/4 cup coconut oil, melted (can sub peanut butter or almond butter, but I like coconut oil best)
1/3 -1/2 cup maple syrup (can substitute 1/2-3/4 cup brown sugar or raw sugar)\
- adjust amount based on desired level of sweetness
1 cup almond milk (or other nondairy milk)
1 teaspoon vinegar (any kind will do)
1 1/4 almond flour / almond meal (can sub oat flour)
1 1/4 cup oat flour
1/2 cup rolled oats (can sub more oat flour)
1/4 cup ground flax seed (can sub more rolled oats)
1 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
3 teaspoons baking powder
1/2 cup walnuts (optional, but highly recommended)

Directions:

1. Preheat oven to 350 F.

2. In a cup, combine almond milk and vinegar and set aside to curdle, at least 10 minutes.

3. Meanwhile, melt coconut oil or nut butter in a large bowl. mash bananas and add to melted coconut oil. Stir will. Add maple syrup. Mix well.

4. Add almond flour, oat flour, flax seed, baking powder, cinnamon and pumpkin pie spice. Fold into banana mixture. Add almond milk mixture and 1/4 cup walnuts and fold into batter. Mix until just combine.

5. Pour batter into a greased loaf pan and top with remaining 1/4 cup walnuts, and bake for 60 – 80 minutes, or until bread becomes browned and until a toothpick inserted in the center of the bread comes out clean upon removal. Allow to cool and serve with coconut oil, jelly, or more nut butter :-D.

Mini Vegan & Gluten-Free Banana Pancakes

Posted on June 9, 2015 by Katherine Baker

Why is it that mini foods are more fun? At first it seems paradoxical, especially in a culture where bigger is better. But it’s undeniable. Mini food RULES.

Mini Vegan Banana Pancakes. Easy & Gluten-Free!

You know what I mean. Mini m&ms and mini chocolate chips >>>>> than their regular sized counterparts. And whenever things are miniaturized, whether they be burgers as sliders or bite-sized cupcakes or those tiny peanut butter cups, something is always more fun about mini food.

I believe it has to do with food ratios and textures. Also visual appeal and general cuteness. But that’s just my two cents and super scientific take on the matter. Feel free to agree and/or disagree, my opinion is pretty much set.

Mini foods also makes them Millie-sized, and we all know any mention or thought of my sweet pup fills my heart and soul with joy. What’ can I say? She’s just ma girl.

So the idea for mini pancakes is actually inspired by the Silver Dollar Pancakes at Trader Joe’s in the frozen section. Lots of moms tell me their kids love them. I tell them my mom loves them. Go pita, shattering stereotypes.

I was off work today and wanted to do something a wee bit special for breakfast. As I had the time, I decided that I was going to make banana pancakes, because 1) I love bananas and 2) I wanted to “pretend like it’s the weekend, now” as that one Jack Johnson song goes because the way my work week falls at this moment Tuesday is my Sunday aka pseudo-weekend on a weekday. Confused yet? Cool. Let’s talk pancakes.

These wee babies are fluffy yet hearty, thanks to the creation of pseudo-buttermilk by combining almond milk + vinegar for a little bit of fluffy umpf, and the almond meal gives them a wonderful nutty flavor, reminiscent of banana bread with a density and satisfaction that will actually keep you full, unlike say, pancakes made with all-purpose flour.

I really loved these little guys. They are not only delicious, but adorable, and oh-so-dippable, which is an added bonus for me because I’m not a real adult yet and I really enjoy that sort of stuff / eating with my fingers. How sticky and delightful.

Make these wee ones and enjoy them plain, or with banana slices and maples syrup. Enjoy. Eat pancakes. Be happies. Go bananas.

-Kbakes out!

Prep Time: 5 minutes
Cook Time: 10 m inutes
Level: easy
makes 16-18 mini pancakes, serves two

Ingredients:

3/4 cup oat flour
1/3 cup almond meal (can sub more oat flour)
1/2 large (or 2/3 small) very ripe banana, mashed
2/3 cup unsweetened nondairy milk (suggested: almond, coconut, soy)
1/2 teaspoon vinegar (any kind will do; can also be omitted with slightly less fluffy results)
1 heaping tablespoon almond butter or coconut oil (can sub other nut butter or nondairy spread)
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon cinnamon (optional)

Directions:

1. In a small bowl or glass, combine almond milk and vinegar and allow to curdle for a few minutes. This is optional, but making this pseudo-buttermilk increases fluffiness. 🙂

2. In a large bowl, combine oat flour, almond meal, salt, baking soda, and cinnamon. Add mashed banana and nondairy milk and stir gently until just combined.

3. Heat electric griddle to about 300 degrees (temperature may vary greatly among griddles) or heat a small amount of non-dairy butter or coconut oil in a small frying pan over medium heat. Allow to heat completely before cooking pancakes. When you flick water onto the griddle and hear a sizzle, it’s time to go.

4. Place about 1 tablespoon of batter in small circles on the griddle. When the top begins to bubble and edges begin to brown slightly, flip pancake and cook on the other side. Each side should take approximately 60-90 seconds to cook.

5. Serve with banana slices and/or real maple syrup. 🙂 Enjoy and dip away~!

Homemade Oatmeal Flax Flakes Cereal

Posted on May 20, 2015 by Katherine Baker

I don’t know why the idea of homemade cereal intrigues me so much. it has for a while. Remember when I made Homemade Healthified Reese’s Puffs Cereal? Yeah that was weird too. I just love cereal. But never for breakfast. Breakfast is meant for nut butter toast with fruits and oatmeal. But that’s another story.

Homemade Oatmeal Flax Flakes Cereal. Vegan & Gluten-free

Cereal my nightly bedtime snack. Anyone else this way? Only cereal at-night-type-person? Anyways, as I’ve gotten older and more progressively boring, my cereal choices have as well. Besides random sugar cravings I rarely eat or even desire sweet cereal. The sweetest I’ll go is like, Honey-Nut Trader Joe’s O’s or certain Kashi cereals. Dats it.

Homemade Oatmeal Flax Flakes Cereal. Vegan && Gluten-free!

We have these Oatmeal Flake things at Trader Joe’s. People like them. Sometimes we’re out of them and people get sad. I’m sorry friends. It happens. I get sad when we run out of organic bananas before I can buy a bunch, especially on a day with lots of good bunches. Food anticipation followed by let down is the worst.

Homemade Oatmeal Flax Flakes Cereal. Vegan && Gluten-free

Anyways, I randomly wanted to make cereal this morning and wanted something not-too-sweet that had some substance too it. I love oatmeal and decided making Oatmeal Flakes would be a good way to go. I added flax because I enjoy the nutty flavor it adds to things and it makes an excellent binding agent in baking. The result was a crunchy, oat-y, delightful flake cereal that is excellent with almond milk and/or as a snack.

Homemade Oatmeal Flax Flakes Cereal. Vegan & Gluten-free

I gotta be honest I was kind of shocked at how well this stuff came out. I was panicking that it was going to be a fail-boat while it was in the oven so then I ended up also making a batch of Cherry Vanilla Almond Granola so then I had Cherry Vanilla Almond Granola and Homemade Oatmeal Flax Flake Cereal and I concluded I really need a life.

Homemade Oatmeal Flax Flakes Cereal. Vegan & Gluten-free

But then again I don’t. I’m happy as a clam just hanging with my dog and baking most days so if that makes me lame, so be it. I’m lame and happy. So ha!

Prep Time: 5 minutes
Bake Time: 30-40 minutes
Level: Easy

makes about 2 cups cereal, easily doubled

Ingredients:

2 cups oat flour (can make by grinding oats in a food processor or blender for two hours)
1/2 cup flax
1 tablespoon sugar (optional, and can add up to 3 tablespoons. i just prefer not-too-sweet-cereal)
2 teaspoons cinnamon (optional)
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup almond milk

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, combine oats flour, flax, sugar, cinnamon, salt, and baking soda. Mix well. Add almond milk and mix again until a wet, putty mixture forms.

3. Line a baking sheet with parchment paper. Pour mixture onto the parchment-lined baking sheet and spread into a thin layer with a spatula. Place in the oven and bake for 30-40 minutes, until the mixture has totally dried out and the edges begin to lift.

4. Remove sheet from oven and allow to cool. Cut with a kitchen shears into strips, and then bite-sized pieces, and/or break with your hands for a rustic, flakey look. Enjoy with your favorite nondairy milk or as a snack 🙂

Cherry Almond Vanilla Granola

Posted on May 20, 2015 by Katherine Baker

Homemade granola makes me so happy. It’s so easy and fast and sounds impressive, but is a super quick thing to throw together and munch on all week long.

Vanilla Cherry Almond Granola. Vegan && Gluten-free

I would categorize granola as something that definitely is worth making at home. There are certain things I think are definitely easier to buy. An example of this would be hummus and almond butter. I try my best, but I can never get the texture as good as the ones from Trader Joe’s. I’ll keep working on this. In the meantime, I’ll keep cranking out granolas by hand, whether they be of the Puppy Chow variety, Nutty Gingerbread Granola, or Carrot Cake Granola. Or, in this case, Cherry Almond Vanilla Granola:

Vanilla Cherry Almond Granola. Vegan & Gluten-free!

But homemade granola is noticeably better than store-bought. First off, it just tastes so darn fresh and wonderful. It’s also easy to customize. I like that I can add a boatload of nuts because I like a boatload of nuts in my granola. I can also make it extra-cinnamony and not-too-sweet. And it’s wonderful and perfect and has a magnificent crunch and makes the house (or studio apartment) smell absolutely wonderful. It’s actually a staple of mine to snack on and keep around the house, which is why when the Recipe Redux challenge for May was to share a DIY household kitchen staple, I knew I had to share a recipe for granola. Easy to make, more than worth the effort, and always a delightful snack to have on hand. Yums.

Vanilla Cherry Almond Granola. Vegan and Gluten-free

Today I was running very low on maple syrup because my mom used like, all of mine without my knowledge. I try to remind myself that she paid for my food for 18 years of me growing which couldn’t have been cheap. But then I’m usually still sad because I am emotionally attached to all of my foods. Regardless, I ended up trying to use applesauce to replace some of the syrup. I actaully really liked the result. It gives it a nice texture and good clump-age (sounds sexy, right?) and acts as a wonderful binder without giving too much sweetness to the stuff. I’d do it again.

Vanilla Cherry Almond Granola. Vegan and Gluten-free!

So in a way it ended up being a good thing that I was low on maple syrup. Except then I ended up at Trader Joe’s on an off day (again) which is getting embarrassing. Sometimes a girl just needs to get her homemade granola fix.

So here we go with this Cherry Almond Vanilla Granola. It’s a great combination of flavors. I really love almonds and cherries and they pair together quite well. Vanilla adds a warmth and sweetness to tie it all together.

Prep Time: 10 minutes
Bake Time: 30 minutes
Level: Easy

makes about 4 cups granola

Ingredients:

3 cups rolled oats
1 cups almonds (I used slivered, because it was what I had, but you can use whatever)
1/2 cup dried cherries
1/2 cup shredded coconut (optional)
2 tablespoons coconut oil, melted
1 1/2 teaspoons vanilla extract
1/4 cup brown sugar
1/2 cup apple sauce
1/4 cup maple syrup (can sub honey)
1/2 teaspoon sea salt

Directions:

1. Preheat oven to 350 degrees Fahrenheit.

2. In a large bowl, combine oats, optional coconut shreds, and salt. Mix well.

3. In a small bowl, combine coconut oil, apple sauce, brown sugar, vanilla and maple syrup. Mix well.

4. Pour wet mixture over dry mixture and mix until well combine. The oats should all be a little wet. Transfer to a parchment-lined or nonstick baking sheet. Place into the oven for 30-35 minutes until nuts and oats have browned. Add cherries and almonds about 15 minutes into baking and mix well (this is optional, if desired you can add them from the get-go, I just prefer my nuts and dried cherries a little less toasted, especially if the nuts are slivered, but you can easily add them before baking). When it is done, it will still be sticky. Take it out of the oven anyways. It will harden as it cools. Enjoy 🙂

For more DIY Kitchen Staples from fellow Recipe Redux members, click around below:

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plant-based eats and treats

Tag Archives: breakfast

That Time I Made Rosa Park’s Pancake Recipe (Vegan Style)

Rosa Park’s Featherlight Pancake Recipe (Veganized)

Ingredients:

Method:

Salted Avocado Toast with Radishes and Sliced Lemon

Vegan Olive Oil Lemon Blueberry Muffins

Best Ever Banana Bread {with Flax} – Vegan & Gluten-Free

Mini Vegan & Gluten-Free Banana Pancakes

Homemade Oatmeal Flax Flakes Cereal

Cherry Almond Vanilla Granola