Pumpkin Pancakes

These delicious pumpkin pancakes aren't quite as fluffy as my plain or banana pancakes because the pumpkin makes them dense. That being said, they taste amazing spread with vegan margarine and dripping with maple syrup!

2 cups unbleached flour
4 tsp baking powder (measure generously or add a tiny bit extra for fluffier pancakes)
1 tsp ground cinnamon
1/4 tsp ground clove
1/4 tsp ground ginger
1/4 cup agave
1 1/4 to 1 3/4 cups plain or unsweetened nondairy milk (almond works well)
1 cup cooked pumpkin puree or canned cooked pumpkin
vegan margarine or oil for frying

Combine the flour, baking powder, and spices in a large mixing bowl and stir. Add the agave and 1 1/4 cups of the nondairy milk, stir until the lumps are gone, and then stir in the pumpkin. Add the extra nondairy milk as needed to reach pancake batter consistency, probably about 1/4 cup or so depending on your how much liquid is in your pumpkin (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of vegan margarine or oil to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy topped with vegan margarine and grade B maple syrup!

Peanut Butter Pasta Shells *

I love vegan mac & "cheese" but I try not to eat it too often because it doesn't have very much protein. Anyone who has looked through the rest of my recipes will know that I also like peanut butter with pasta. This recipe, unlike my previous recipes combining peanut and pasta, is more of a comfort food with the smooth, creamy texture of the peanut butter sauce, the slightly salty flavor, and the pleasant chewiness of shell pasta. For me it is the next best thing to eating a big bowl of vegan mac & "cheese" while being much more nutritious (see note below). This recipe is gluten and soy free.

8 ounce box gluten free corn/quinoa pasta shells, cooked and drained
3/4 cup smooth peanut butter
3/4 cup unsweetened almond milk (1 cup if you like a thinner sauce)
1/8 to 1/4 tsp salt (use the 1/4 if your peanut butter is not salted)
1/4 tsp garam masala

Combine all ingredients except the pasta in a pot as large enough to hold the pasta. Whisk together over medium-low heat until the sauce is smooth, creamy, and warm. Add the shells and stir together until they are coated evenly and there isn't too much extra sauce left at the bottom. Serve immediately. My family likes this paired with peas or beets.

NOTES: If you do not need to be gluten free you can substitute wheat pasta shells. The 1/4 tsp of garam masala makes a mild sauce so you may wish to add more; I am serving this to a 5 year old to whom anything beyond very mild seasoning is "too spicy" and so I keep it to a minimum. If you want to be adventurous, try adding some soaked raisins, currents, or sweetened dried cranberries. This dish is best right after it is made so if you will not being able to use it all at one meal you may want to consider cutting the recipe in half.

Nutritional Note: I calculated the nutrition in this dish with an online recipe calculator and, assuming 4 servings, there is about 14 grams of protein per serving. Obviously, if you use different ingredients the protein content may be different and it was just an online calculator not a lab analysis or anything.

Chocolate Peanut Butter Shake *

This recipe is gluten-free and optionally soy-free.

1/2 cup chocolate vegan ice cream *
3 TBSP smooth peanut butter (or more if you want a creamier shake)
2 tsp cocoa powder
2 tsp vanilla agave **
1 cup unsweetened almond milk

Place the ingredients in your blender - the cocoa should not go in first or last - and blend until smooth according to the directions for your blender. If you do not have directions try pulsing a few times, blending on low for 15 seconds, and then medium until it looks smooth and creamy.


* I use So Delicious coconut milk chocolate ice cream to make mine soy-free. You could use any kind you like but if it is very sweet you may want to omit some or all of the agave.

** The vanilla agave I used is Wholesome Sweeteners brand. If you cannot find vanilla agave regular agave, or another sweetener of your choice, will be fine but you may wish to add a few drops of (gluten-free) vanilla extract.

Chocolate Peanut Butter Frosting *

I wanted to make a cake that my Grandfather, a big fan of peanut butter cups, would enjoy so I whipped up some chocolate peanut butter frosting. This recipe only makes just enough to spread on the top of an 8x8" cake so if you want to frost the sides or are making a larger cake you will want to at least double it. Because of the peanut butter this won't be as light in texture or get as stiff on the outside as most frosting.

3 TBSP smooth style peanut butter
1 tsp vanilla
1 cup powdered sugar *
3 TBSP vanilla or plain almond milk
1 TBSP cocoa powder

Combine the ingredients in a mixing bowl and cream together with a fork or spoon. It may help to add 1/2 the sugar and stir it in before adding the second half. You can use a hand mixer or stand mixed instead if you like.

* If you are concerned about finding powdered sugar that was definitely not processed with bone char you can order it on Amazon or try a natural foods shop or Whole Foods.

NOTE: I use gluten free/alcohol free vanilla and smooth "natural" peanut butter with a tiny bit of palm oil in it. I don't know if using alcohol-based vanilla or true natural peanut butter (ie peanuts & salt) will alter the texture or flavor of the frosting.

Banana Pancakes

These are light, fluffy pancakes I developed after my sister requested banana pancakes to spread with peanut butter and sprinkle with chocolate chips.

1 cup white flour
1 cup whole wheat flour OR white flour (King Arthur white whole wheat is great for this!)
4 tsp. baking powder
1/4 cup agave
1 1/2 - 2 cups soymilk or almond milk
2 very ripe mashed bananas
margarine or oil for frying

Combine the first 3 ingredients in a large mixing bowl and stir. Add the agave and 1 1/2 cups soymilk, stir until the lumps are gone, and then stir in the banana. Add the extra soymilk if necessary to reach pancake batter consistency (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of oil or margarine to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy!

Don't have ripe bananas? You can still enjoy these pancakes. Just skip the bananas and use the whole 2 cups instead of 1 1/2 of nondairy milk to compensate for the lack of bananas. You can even stir chocolate chips right into the batter if you like; it just makes them a bit messier and sometimes a bit likely to stick in the pan mildly.

NOTE: If you use oil instead of margarine for frying you will want to add a pinch of salt to the batter. I do not recommend choosing hemp milk for your nondairy milk in this recipe as it leads to sticking in the pan; your best bets are soy or almond.