Brunch!

Ah Sunday…the one day where I get to do a little something extra with meal time!  So, today I decided to make some pancakes, tempeh bacon and a light sautéed kale, with oyster mushrooms and cherry tomatoes. Just to let you know, I chose to make this meal instead of doing my laundry…I made the right choice!

My song today, for no other reason than it is a bitchin song…Fat Bottom Girls, Queen

For the tempeh, I used my favorite already made brand, Light Life Fakin Bacon!  I just sautéed it in some veggie oil and added a bit of salt at the end!  Simple.

Pancakes:

Ingredients:

1 cup all-purpose flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk, I used unsweetened almond
2 tbsp soy free Earth Balance, melted
1 Ener-G egg replacer
1 tsp soy free Earth Balance (for the pan)

Recipe:

In a large bowl, whisk together flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk together almond milk, Earth Balance and Ener-G.  Add wet ingredients to flour mixture; whisk until just moistened (do not overmix; a few lumps won’t hurt you ;) )
Melt the Earth Balance in a large pan (nonstick or cast-iron) over medium heat.
For each pancake, scoop 3 tbsp of batter into the pan (you’ll be able to fit 2 to 3 in a large skillet).
Cook until the pancakes have some bubbles, about 1 to 2 minutes. Flip gently and cook until browned, 1 to 2 minutes more, remove from pan and set a side on a waiting plate.  Continue with more Earth Balance and the remaining batter. (This made about 13 pancakes.) Serve warm.  We topped ours with organic agave nectar, but you can use maple syrup, fruit preserves or just powdered sugar!

Sautéed kale with oyster mushrooms and cherry tomatoes

Ingredients:

1/2 tbsp vegetable oil
1 shallot, sliced
1 cup oyster mushrooms, chopped
1/2 cup cherry tomatoes, halved
1 bunch organic kale, torn from stems
1 tsp salt
1/2 tsp pepper
A dash of dried chili flake
A splash of apple cider vinegar

In a large pan, heat the oil on medium. Sauté the shallots for about 2 minutes, add the mushrooms and cook until they develop a golden color.  Next add the tomatoes and when they start bursting a bit, add the kale.  Season with the salt, pepper and chili flake.  Once the kale has cooked down but is still dark green, turn off the heat and add the apple cider vinegar, toss to incorporate it all and you are ready to dig in!

I also put together this really cute sammich with 2 mini pancakes and some kale saute inside!

mini silver dollar sammich

Until we eat again, Enjoy!

~ape (The Vegan Crush)

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