A tour of vegan restaurants and homemade recipes.

This blog is a visual journal of the vegan lifestyle run by two vegetarians who are transitioning into veganism. We are on a mission to visit as many vegan restaurants as possible to experience all of the exciting and new vegan eats around the Bay Area. We’ll document any sweet finds around our way as well as our own homemade recipes. We are really excited about this adventure and hope to inspire others to seek a healthier, cruel free lifestyle. Thanks for visiting!



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  • Life-Affirming Banana Pancakes.
    Homemade banana pancakes, fresh compote, and cookie butter galore!

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    Whenever we go to the local Farmer’s Market (which is usually weekly) I get excited about all of the possibilities that come with fresh fruit and an already stocked up kitchen. I bought just over three pounds of bananas and I immediately thought: PANCAKES! Pancakes are already full of warm deliciousness, but banana pancakes that were allowed to cook with sizzling sweet white peaches are absolutely life-affirming.

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    Ingredients:

    •  cup all-purpose wheat flour

    • 1 tablespoon coconut sugar

    • 2 tablespoon maple agave syrup

    • 1 cup almond milk

    • 1 tablespoons blue agave nectar

    • 2 ripe bananas

    • 2 tablespoons extra virgin olive oil   
    • 2 ripe white peaches

    We used our Nutribullet to mix the mashed bananas, maple agave syrup, blue agave nectar and almond milk together. Make sure the lumps are gone before adding in the dry ingredients. Pulse for a few seconds (this will make it lumpy and lumps are OK!). Set aside.

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    Pour 2 tablespoons of EVOO (extra virgin olive oil) in a non-stick skillet and heat over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides. Add a few sliced peaches and let them caramelize around the cakes.

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    We had a plethora of toppings and spreads but decided to use the good ol’ Speculoos Cookie Butter, which tastes like happiness and sunny mornings.

    Berry Compote
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    • 1/4 cup coconut sugar
    • 1 cup Blackberries
    • 1 cup raspberries
    • 2 tablespoons of water

    Place nectar and 2 tablespoons of water in a small saucepan. Stir over low heat until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook until mixture thickens. Remove from heat. Stir in berries, mashing them slightly. 

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    This was a fun and easy Summer favorite! Prep time is ten minutes, cooking time depends on how many pancakes you want (for us it was 20 minutes) and if you have left over batter you can make more pancakes later. You can really never have enough banana pancakes. Adorn them with your favorite fruits, a spread, syrup or all three! This was a much needed decadent dessert dish.

    We would love to see your take on the banana pancake. Submit to our blog, email us at veganfortwo@gmail.com , or ask a question!

    heyfranhey:

    Quinoa Apricot & Arugula Salad

    "I’ll never get tired of salads with arugula, avocado and quinoa. I realize these are common ingredients for me, but hear me out – this one is special I made a sweet combo with dried apricots, peppery arugula, smoky cumin and fruity Arbequina Olive Oil.

    So what’s Arbequina Olive Oil? It’s a light and fruity extra virgin olive oil that’s perfect for spring and summer salads like this one. Coincidentally, I’ve been buying it long before the folks at California Olive Ranch started sending it to me. Try it, I promise you’ll love it. (I usually buy mine at Whole Foods).

    I made this simple moroccan-inspired salad dressing with cumin, garlic, lemon and honey. If you’re vegan (or even if you’re not), a few squeezes of orange would be a nice exchange for the honey.

    Recipe here.

    Via Love & Lemons

    (via breakfastwithalex)

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