Week of Vegan. Day 6.
- fluffy pancake with nectarines*
- leftover salad (last night's quinoa, mango, red bell pepper salad mixed with red cabbage slaw)
- honeydew melon with mint
- dark chocolate almond milk (in a juice box!)
- Maple creme cookies from Safeway
- peanut sauce tempeh* with salad
- glass of zinfandel
Wow, I'm loving this fluffy pancake situation. The recipe makes one big, thick pancake - enough for a breakfast serving. Top it with whatever fruit you have on hand. I used a chopped nectarine which I mixed with 1 tbsp of brown sugar and microwaved for 2 minutes to create a nice sugary caramel-type fruity sauce. While that's happening, pre-heat a small skillet with plenty of oil. For the batter, mix 1/2 cup all-purpose flour, 1/2 cup non-dairy milk, 1 tbsp oil, 1/2 tbsp sugar, 1 tsp apple cider vinegar, 1/2 tsp baking soda, pinch of salt. Pour the batter into the pan and cook on one side for about 3 minutes, then flip and cook for another minute or two.
To make one serving of peanut sauce, mix 2 tbsp peanut butter (smooth or crunchy), 1 tbsp soy sauce and 1 tbsp rice wine vinegar. You can add something sugary, such as mirin, if you prefer it a bit sweeter. Next, heat a little oil in a pan and cook the tempeh until it's beginning to brown on each side, then stir in the sauce and let it heat through before serving. Peanut sauce works well on stir-fried vegetables or noodles, too. It also keeps really well in the fridge, so feel free to store it for weeks or even months at a time.
And, I discovered these maple creme cookies at Safeway, that just happen to be vegan. They're super sugary, but pretty good. I was also pleasantly surprised to find these juice box-size servings of chocolate almond milk in the dairy aisle. This almond milk is great cold, but even better served hot!