Tag Archives: water

Whole Wheat and Cornmeal Blueberry Pancakes

While I was in Nashville, way back in the day, my mom made me delicious cornmeal blueberry pancakes. They were the inspiration for this dish 🙂 which is a great breakfast to get you up and at em’ in the morning.

Whole Wheat Cornmeal Blueberry Pancakes

Serves 3-4

  • 1/2 cup Whole Wheat Flour
  • 3/4 cup Cornmeal
  • 2 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tbsp. Canola Oil
  • 1 1/4 cup Soy Milk
  • 1/3 cup Water
  • 1 tsp. Vanilla
  • 2 tbsp. Maple Syrup
  • 1 cup Blueberries

Mix together flour, cornmeal, baking powder and salt. Combine all other ingredients separately (except for the blueberries). Add wet to dry and mix until combined. Fold in the blueberries (very carefully). Cook pancakes :). Top with more maple syrup. So good.

ECO-BENEFITS

  1. Whole wheat flour means less energy than normal white flour (you don’t need to enrich it and bleach it, etc.)
  2. Get your blueberries organic, local, and seasonal. No pesticides, less transportation, and no extra energy put into growing them at that time of year.
  3. Vegan means never having to say you’re sorry. (Sorry. I’ve never even seen Love Story but I’ve seen Now and Then enough to know the line :)–>and I figure if you’ve read my blog at all I’ve probably beaten the vegan thing to death by now haha).
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Veggie Enchiladas

As an ode to the fact that at this moment I’m in Bahia de Los Angeles in Baja, Mexico, here’s a recipe for enchiladas! And make extra! I ate my two and wanted more. They were so delicious!

Vegetable Enchiladas

For sauce

  • 1 clove Garlic, minced
  • 1/2 small Yellow Onion, chopped (as small as possible)
  • 1 1/2 tsp. Chili Powder
  • A couple shakes each: dried oregano, dried basil leaves, cayenne pepper, paprika, cumin
  • 1/4 cup Tomato Sauce
  • 1/4 cup Salsa
  • 3 tbsp. Water

For enchilada:

  • 2 Whole Wheat Tortillas
  • Organic Mexican Cheese
  • Veggies, chopped (I used bell pepper and onion but that’s all I had)

Cook the sauce first by sauteing the garlic and onion until the onion is just starting to brown. Add the tomato sauce, salsa, and water and turn heat to a simmer. Add all of the spices and let simmer for at least 5 minutes (the longer the better). Meanwhile, saute the vegetables you will be using in your enchilada. Place them in the tortillas and roll up. Place them into a pan (fold side down). Top with the sauce and bake at 350 degrees for about 10 minutes (or until heated through). Top with cheese and bake until it melts (about 2 minutes).

ECO-BENEFITS

  1. Using vegetables allows you to cut back on the amount of cheese you need to get a great flavor (same with all of the spices). Plus you can get spices and vegetables organic.
  2. Because this doesn’t call for specific vegetables, you can pick those that you can find local and in season.
  3. The sauce gives the same heartiness to the enchilada that you get with meat enchiladas without the meat! I recommend making it with extra chili powder if you can handle it! And topping it with organic local avocado can help cut back on the heat from the chili powder if you can’t.
  4. Whole wheat tortillas take less processing than their refined flour counterparts.

Seitan With A Citrus Ginger Teryaki

So… the time has come where I’m answering the call for eco-friendly meat recipes… but first I’m gonna push the vegan thing one more time :). While my mom ate the Rosemary Garlic Chicken I made her last night, I ate this vegan deliciousness. And as I’ve stated, going vegan is the #1 way to reduce your foodprint. This is because you cut out all animal byproducts and animals take a lot of land, and the animals themselves eat a lot of veggies that you could have in your diet instead! Plus, a lot of time the meat is flown from all over to get to your plate. And don’t forget that cow flatulence contains methane which is a greenhouse gas 20x worse than carbon.

But… I’m gonna get off my high-horse. Tomorrow you’ll get information for how to be eco-friendly and eat chicken but today you’ll get a delicious vegan recipe:

Seitan With An Orange Ginger Teryaki

Serves 2:

  • 1 package Seitan: I used WestSoy’s Seitan Strips
  • 1/2 cup Low Sodium Soy Sauce or Tamari
  • 1/4 cup Rice Vinegar
  • 1/4 cup Water
  • 1/3 cup Brown Sugar
  • 1/3 cup Fresh Squeezed Orange Juice (or any citrus fruit in season)
  • Orange Zest
  • 1 tbsp. Ginger, grated

This is a super easy recipe: Just place the soy sauce, rice vinegar, water, brown sugar, orange juice, orange zest, and ginger in a pot and bring it to a boil. Then lower it to a simmer for around 30 minutes or until it boils liquid off and thickens. It’ll taste REALLY strong. But trust me. When there’s only a little time left on the sauce, saute your seitan (I didn’t use any olive oil but you can if wanted) until warm. Top with the teryaki and munch :). I had mine with some brown rice and some asparagus and mushrooms (I’ll give you those recipes with your chicken tomorrow).

ECO-BENEFITS

  1. VEGAN Vegan vegan…
  2. Using seasonal citrus fruits allows you to buy them tastier and with less food miles attached.
  3. If you don’t want to buy packaged seitan (thus cutting back on packaging–>eco praise if you do this) you can totally make it yourself. Here’s a recipe.

See you tomorrow for the chicken you’ve all been waiting for.