Category Archives: Makes Great Leftovers

Sweet Potato Coconut Nog Pancakes

by

2

Pancakes are great for little kids for many reasons – they’re portable in a hurry (without syrup, of course), they’re great for practicing fork skills, they reheat well and they’re easy to make!

Sweet Potato Coconut Nog Pancakes

This recipe (original was Pumpkin Pancakes) is from a fellow blogger Cooking with Two Vegan Boys, she understands what it’s like to feed little kids!! I’m going to try her Starbucks Pumpkin Scones next!

This is a little more sweetness than I usually serve for breakfast but it was a really nice treat! My toddler loved them plain.

Sweet Potato Coconut Nog Pancakes

1 c soymilk

1 cup So Delicious Coconut Nog

1c sweet potato

2T margarine, melted – I used the new Earth Balance Coconut Spread

2t molasses

2T ground flax

3T sugar – I used turbinado

2c flour – I used whole wheat flour

2t baking powder

1t baking soda

1/4t salt

1t allspice

1t cinnamon

1/2t ginger powder

1/4t nutmeg

1 In a mixing bowl combine the dy ingredients, add the wet ingredients, gently stir to combine.

2. Lightly grease a skillet or griddle, pour 1/3c of batter (or more for larger pancakes) onto the griddle. *NOTE: These pancakes were thick and cake-like! I suggest flipping them a few times, pressing down lightly to smooth them down each time.

3. Cook until golden on both sides.  Serve with warm maple syrup.

Mix dry ingredients

Add wet ingredients to dry ingredients

Gently stir to combine

They're thick so flip them a few times, lightly pat them flat each time

Yummy!

Related articles

Healthy Breakfast Tacos

by

1

The original recipe is featured in the film The Engine 2 Kitchen Rescue with Rip Esselstyn . I added extra veggies to ours, it turned out great! We’ve been trying to cut down (and eventually cut out) all added oils in our diet, this recipe was perfect! My toddler also loved this!

Healthy Breakfast Tacos

We really enjoyed this movie! (You can buy it here) My hubby requested I make these breakfast tacos, he loves anything with hash brown potatoes!

Ingredients:

1 large onion, diced

2-4 cloves garlic, minced

1 can fat-free refried beans

1 12oz package organic tofu, drained and pressed

1 package sliced mushrooms (I used baby portobellos)

2 bunches of spinach

1 16oz package frozen hash brown potatoes (fat-free, no salt added) – I used Cascadia Farms Organic Potatoes

1 tsp turmeric

1/2 tsp cumin

1 1/2 Tbsp nutritional yeast

Black pepper, to taste

Salsa, to top

Avocado, to top tacos

Tortillas of your choice (I used Ezekiel Sprouted Tortillas)

Sliced limes, to top

Directions:

1. Drain, press, and mash tofu. Saute the onion and garlic in a skillet on medium heat until translucent.

2. Add tofu, turmeric, cumin, and nutritional yeast. Mix together and cook for 4-5 minutes. Add mushrooms and saute until soft.

3. Add spinach, cover pan with lid so spinach can wilt. Once wilted and bright green, add black pepper to taste.

3. Heat potatoes in a separate skillet, on medium heat. Stir continuously to prevent potatoes from sticking to pan. Add a bit of water to help.

4. Heat refried beans in another pan.

5. Warm tortillas and assemble tacos.

6. Garnish with salsa, avocado and lime wedges.

Saute onion and garlic

Add crumbled tofu and spices

Add mushrooms and saute

Add spinach and cover until wilted and bright green

Season with black pepper

Cook hash browns in a separate pan

Assemble tacos and enjoy!

Related articles

Spicy Sweet Cranberry Chutney (Great on oatmeal!)

by

0

Just in time for your holiday meal! This cranberry chutney is really good and would be an excellent addition to any holiday dish – any dish for that matter! This recipe was written to go with seitan. We ordered Indian food last night and added it to that, it was delish! I don’t make things like this often so this was a real treat! (Trying to reduce the amount of sugar I use in my recipes.) This freezes well too.

*UPDATE* I recently made a batch of this with 1/4 tsp Stevia instead of sugar and it turned out great! I’ve been adding it to my daughter’s oatmeal. She loves it!

Spicy Sweet Cranberry Chutney

This is another awesome recipe from Melomeals, of course! 🙂

Cranberry Chutney

  1. 2 c cranberries
  2. 2 apples – I used organic Gala apples 
  3. 2 Serrano chilies – I deseeded mine
  4. 1 T chopped fresh ginger – I love ginger so I added 1 extra Tbsp
  5. Juice of 2 oranges
  6. 2 3 inch pieces of orange zest
  7. 1/2 c apple cider vinegar
  8. 1 t cinnamon
  9. 1 1/4 c sugar – Use 1 cup of raw sugar OR use 1/4-1/2 tsp Stevia 
  10. 1/2 t salt
Instructions:
  1. Place in saucepan and cover. Cook over medium heat for 30 minutes or so. Stir often.
  2. If you want to tone it down, remove the serrano chilies and reduce ginger to 1 teaspoon.  If you don’t have oranges you can use water or any fruit juice you have around.

Place all ingredients into saucepan and cover. Cook over medium heat for about 30 minutes

Stir often

All done!

Spicy Lemon Chard

by

0

This is one of my favorite lunch recipes, this flavor mixture is addicting! I usually eat a whole bunch of chard for lunch using this recipe, sometimes with a side of whole wheat bread or rice. It’s quick and easy to make too, great for busy people! This is a unique spice blend that most people either love or hate… I LOVE IT and I hope you do too!

Spicy Lemon Chard

  • 1 -2 bunches of chard (leaves AND stems) ,washed and chopped – I use red, green or rainbow… ALL GOOD! I use 1 bunch but you may want to use 2 the first time, or half the spices (to make sure you like it first!)
  • 2 tablespoons vegetable oil – you can use water or veggie broth if you’re trying to cut out oil. I use broth and it works perfectly
  • 1-3 tablespoon minced fresh garlic
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 2 tablespoons fresh lemon juice

Directions:

  1. Heat the oil (water or broth) in a large skillet and saute the garlic gently until golden. Add the chard, paprika, cumin, lemon juice, salt and pepper to taste and mix well.
  2. Cook for 5 minutes, stirring occasionally. Let cool. Serve at room temperature or chilled.

I usually choose red chard but any will do

Use the stalks too for added fiber and crunch!

Wash and dry chard and tear leaves from stems - chop

Easy ingredients!

Saute garlic first... I use jarred garlic when I'm in a hurry

Add in stems for a minute or two, then add in chopped leaves

Add spices/lemon and saute for a few minutes

Serve cold'ish

 

Banana Walnut Pancakes

by

3

These are really good and easy to make, plus this batch makes a bunch of leftovers – great when you’ve been up all night with your 4-month old and you need a quick breakfast for your toddler! That’s my story lately so I really appreciate these kind of easy recipes. My toddler loves these pancakes! I top them with peanut butter and bananas for her… pure maple syrup for me. I put the leftovers in the fridge and toast them the next day.

Banana Walnut Pancakes

This is another… wait for it… Melomeals recipe! I used applesauce instead of oil because I’m really trying to cut down on my oil consumption, you can use oil if you wish.

Banana Walnut Pancakes 
* 2 c white whole wheat flour

* 1 T baking powder

* 1 t cinnamon

* 1/4 c brown sugar

* pinch salt

* 2 c soymilk – I used my homemade hemp milk

* 1 T vinegar

* 1/3 c olive oil – I used about 1/2 cup applesauce instead

* 1 t vanilla

* 1 large banana, mashed

* 1/2 c walnuts 

Method:

  1. Mix dry ingredients together in a large bowl
  2. Mix wet ingredients together along with the walnuts and add to the dry
  3. Cook in a cast iron skillet or griddle over medium heat for around 3 minutes a side 

Mix dry ingredients together

Mix wet ingredients together

Add wet ingredients to dry ingredients with walnuts

Spoon out batter, cook until brown on each side. Enjoy with maple syrup!

Related articles

Easy 3-Ingredient Burgers

by

5

You’ve recently learned how to make burgers out of leftover soup, but how about burgers with only 3 ingredients!?! These are so easy to make and hold together really well, ready for whatever toppings you enjoy most. We like sautéed or raw spinach/collard greens, avocado, red onion, pickle relish and Southwestern Chipotle Sauce or Habanero Sauce (our latest favorite!) served with a side of Sweet Potato Fries.

This recipe calls for HOT beans – I usually cook a pound of beans in my electric pressure cooker and once they are done I assemble these burgers (and save the leftover beans for other things). You can also cook beans in a crock pot, make sure to soak them overnight before you cook them. Make sure to save the water you cooked the beans in when you drain them, helps the burgers stick together better!

3-Ingredient Burgers with Sweet Potato Fries

This is another awesome Melomeals recipe – A.K.A. “The Food Genius” 🙂 I make about 9-10 average sized burgers from this one recipe, enough for leftovers for a few days!

3-Ingredient Burgers

Ingredients:

  • 3 C HOT Beans (HOT means TEMPERATURE) 
  • 2 C old fashioned oats (rolled oats, uncooked) – I’ve used quick oats or rolled oats
  • 1 envelope onion soup mix – I use Lipton or the Sprouts brand packet
  • Hot bean liquid if needed to bring the mixture together – I use about 1/3 cup of bean liquid for a batch of burgers

Method:

  1. Mix everything together
  2. Let mixture cool
  3. form into patties and cook over medium heat in a cast iron skillet for 5 minutes a side

3 Ingredients!

Mix HOT beans with oatmeal and onion soup mix - form patties

5 minutes on each side - use a cast iron skillet if you have one

This one is topped with Habanero Sauce... Yum!

This one topped with Follow Your Heart Nacho Cheese and Habanero Sauce

Chickpea Burger on top of kale and mushrooms