easy vegan sheet pan pancakes

 

I love the sheet pancake recipe I typically use but I needed a vegan recipe since one of my daughters is vegan and would be over for Christmas breakfast.  I found this recipe and it's great!  I actually gave my daughter one of the cookbooks the author of this recipe wrote.  I think she'll have fun with it.

easy vegan sheet pan pancakes (it doesn't taste like chicken)

2 1/4 cups all purpose flour

3 tablespoons white sugar

1 1/2 tablespoons baking powder

1/2 teaspoon salt

2 cups plant-based milk

1 1/2 tablespoons lemon juice

6 tablespoons vegan butter, melted

1 teaspoon vanilla extract

optional toppings:  Banana slices, berries, vegan chocolate chips, peanut butter drizzle, chopped nuts, vegan sprinkles, etc.

Preheat oven to 425 degrees.  Lightly grease an 11x17 baking sheet (10x15 will work too).

Add the flour, sugar, baking powder, and salt to a large bowl and whisk well.  Now add the plant-based milk, lemon juice, melted vegan butter, and vanilla extract and gently combine.  The batter will be lumpy and full of big bubbles.

Pour the batter on the prepared baking sheet and gently spread evenly over the baking sheet with a spatula.

Decorate the top of the pancake with any optional toppings as desired.

Bake for 15 minutes until the edges of the pancake are lightly browned.  The top of the pancake will be pals, but it will be cooked, you can test it by lightly poking it.  Slice and serve with maple syrup or any desired toppings.

pinwheel sandwiches

 

My daughter hosted a Nutcracker dinner for her ballet instructors and the older girls from her studio.  We made pinwheel sandwiches for the event and they turned out great!

pinwheel sandwiches

1 package lavash bread

1 package thinly sliced smoked ham

1 package thinly sliced swiss cheese

3 roma tomatoes, thinly sliced

lettuce leaves

salt and pepper

onion and chive cream cheese spread

Pinwheel sandwiches are easy to make!

Spread a thin layer of onion and chive cream cheese spread onto one sheet of lavash.

Place 6 slices of ham over the lavash bread so that the ham fills the entire lavash but doesn't overlap. 

Cover with 6 slices of swiss cheese.

Cover with tomato slices.  Sprinkle with salt and pepper.

Top with lettuce leaves.

Roll up.

Slice with a serrated knife.

Secure with a long toothpick.

confetti egg strata

 

This breakfast casserole brings back good memories.  I had to text my friend Melissa to get it from her so I could make it for family when they were in town.  Melissa used to make it with ham but since I had just made a ham breakfast casserole I went with sausage this time.  Either way is delicious.

confetti egg strata (Melissa got it from Pampered Chef)

8 ounce (1/2 loaf) Italian bread, cut into 1" cubes

8 ounces ham, cut into 1/2" cubes (I used a pound of sausage this time)

1 cup fresh mushrooms, sliced

1 cup red or green peppers, chopped

1/2 cup green onions, sliced

2 cups shredded cheddar cheese

10 eggs, lightly beaten

3 cups milk

1/2 teaspoon salt

1/4 teaspoon black pepper

Cut, slice, chop and beat separate ingredients.  Grease 9x13 pan.  Layer half of bread, cheese, ham, mushrooms, peppers and onion in pan.  Repeat.  In bowl with eggs, whisk in milk and seasonings, blend well.  Slowly pour egg mixture evenly over layered ingredients.  Cover with aluminum foil, refrigerate several hours or overnight.  Remove foil.  Preheat oven to 350 degrees.  Bake 55-60 minutes or until strata is set and the top is golden brown.  Serves 12.  

soft peanut butter cake (vegan)

 

I recently made this cake for a peanut butter lover (whose sister is vegan) and it was a hit!  The cake is actually so soft you would never guess this is a vegan recipe.  Someone in the family drizzled a little chocolate over the top of his which was a great idea.

soft peanut butter cake (short girl tall order)

2/3 cup plant based milk (I used almond milk)

1 tablespoon lemon juice

3/4 cup sugar

1/3 cup creamy unsalted peanut butter

1/2 cup olive oil or any neutral oil

2 teaspoons vanilla extract

1 1/2 cups pastry flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

frosting

1/2 cup vegan butter

1/4 cup creamy unsalted peanut butter

2 tablespoons coconut cream (I omitted because we didn't have it)

1 teaspoon vanilla extract

1 1/4 cups powdered sugar

roasted peanuts, as a topping, optional

Preheat the oven to 350 degrees and line an 8x8 pan lightly.  Set aside for later.

Add the plant based milk and lemon juice to a large mixing bowl and whisk together.  Let sit for 2-3 minutes to curdle.

Next, add the sugar, creamy peanut butter, oil and vanilla to the bowl and whisk together.  Then, add in the dry ingredients starting with the pastry flour and then adding the baking powder, salt and baking soda.

Mix into a thick batter.  

Pour the batter into the pan and put into the oven.  Bake for 30-32 minutes or until cooked through.

Once baked, remove the cake from the oven and let cool in the pan for 10 minutes.  Then carefully remove to a wire rack or pedestal plate to cool.  Let cool completely before frosting.

Make the frosting by adding the butter to a bowl and using an electric mixer to whip for a minute or two until fluffy.  Add the creamy peanut butter, coconut cream and vanilla to the mixing bowl.  Whip with the butter or another minute or two until smooth.

Gradually whip in the powdered sugar until incorporated.  Once all the powdered sugar has been mixed in, whip it a little longer to make it extra fluffy.

Spread onto the cake and top with roasted peanuts.

rotisserie chicken vegetable soup

 

I needed to use up the leftover rotisserie chicken in the fridge so found this recipe.  It's so simple and tastes really good.  I altered the recipe to cook in the crock pot for hours to meld the flavors together more. 

rotisserie chicken vegetable soup (the cozy cook)

1 pound rotisserie chicken, chopped

1 tablespoon butter

1 yellow onion, dced

1 cup carrots, diced

2 ribs celery, diced

1 tablespoon minced garlic

7 cups vegetable broth (or chicken broth)

1 1/2 cups frozen mixed vegetables (I used peas and green beans)

seasonings

1 teaspoon dried parsley (I used 1/4 cup fresh parsley)

1/2 teaspoon EACH: dried basil, oregano, mustard powder

1/4 teaspoon pepper

Melt butter in a skillet over medium heat.  Add the onions, carrots and celery and soften for 5 minutes.  Add the garlic and seasonings.  Stir to combine.

Put the chopped chicken into the crock pot.  Add the vegetables with seasonings.  Add the broth and frozen mixed vegetables.  Turn the crock pot onto HIGH.  Cook for at least several hours.

Note: Next time I'll add some zucchini to the soup and sprinkle a little Parmesan cheese over the top.

chocolate chocolate chip waffles

 

This is a really delicious waffle recipe.  The batter even looked silky and delicious.  Highly recommend.

chocolate chocolate chip waffles (Costco magazine, February 2024)

1 1/2 cups flour

3 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsweetened cocoa powder

2 large eggs

1 1/2 cups milk

1/4 cup butter, melted

1 teaspoon vanilla extract

1 cup chocolate chips

whipped cream, fresh berries for topping

Preheat the waffle maker.  Combine flour, sugar, baking powder, salt and cocoa in a large bowl.  Make a well in the middle of the ingredients and set aside.

Separate the egg yolks from the whites.  In a medium bowl, beat the egg whites with a mixer until fluffy.  In another bowl, mix the egg yolks, milk, butter and vanilla extract.  Fold in the egg whites, leaving it lumpy.  Add the chocolate chips.  When the waffle maker is hot, spray with cooking spray.  Ladle batter, about 2/3 cup per waffle, into the waffle maker.  Cook the waffles until crisp.

Serve hot with whipped cream and fresh berries.  Makes about 5 waffles.

thai inspired chicken meatballs

 

Hall of Fame!  These meatballs were delicious.  They were perfect, actually.

thai inspired chicken meatballs (St. George Lifestyle Magazine)

1 pound ground chicken

3 cloves garlic, minced

4 scallions, chopped (chopped red onion works well too)

4 tablespoons breadcrumbs

1 whole egg

2 tablespoons red curry paste

1-inch ginger grated

1 bag baby spinach

1 can coconut milk (I used light)

1/2 cup chicken stock

3 tablespoons parsley, minced (I didn't have so omitted)

juice of 1 lime

steamed rice for serving

Saute scallions, 2 teaspoons minced garlic and 2 teaspoons minced ginger in a saute pan until fragrant.  Remove from heat and set aside to cool.

In a large bowl combine chicken, breadcrumbs, egg, cilantro and onion-garlic mixture.  Mix gently and form into small meatballs.

Saute meatballs in skillet over medium heat until nicely browned.  Transfer to a plate, leaving drippings in the pan.  Add remaining garlic and ginger.  Saute until fragrant.  Add curry paste and stir to combine.  Add coconut milk and chicken stock and bring to a simmer.

Return meatballs to the broth and simmer until meatballs are cooked through.  Add lime juice, spinach and chopped parsley and heat through.  Add a little salt if necessary.  Serve over steamed rice.