It seems that without trying, my Vegan MoFo recipes have a common theme: there are just a few ingredients, and they are extremely simple to make. These flapjacks are no different.
It’s getting just a touch colder in the bay area, and the sun is coming up later. I absolutely love autumn, and the telltale signs that it is arriving are making me STOKED. Although my go-to breakfast nine times out of ten is a green smoothie, sometimes it’s just nice to have something warm and fast. These flapjacks fill that autumn time breakfast niche.
The main ingredient in this recipe is simply plantains. You can use green ones and add garlic, curry, and a dash of cayenne to have a savory tortilla-like wrap, or you can use a brown and spotty soft one to have something more akin to a pancake. If you choose the pancake variety, it is totally possible to add berries, maple syrup, and maybe a little cashew cream, but honestly, you don’t need it. All on their own, these flapjacks are sweet and satisfying. I had mine with a smear of almond butter, standing up, and running out the door. Not exactly the mindful eating I strive for, but hey. I was satisfied and full for a long time, and powered through meetings with clients like a champion. I would say that while my tactic is not ideal, it worked.
Hope you enjoy!
|Plantain flapjacks|| |
- 2 large plantains. Choose green ones for a savory treat (and add spices of your choice) or go the sweet route, like I did, and choose ones that are soft, brown, and spotty.
- ¼ cup melted coconut oil
- ½ tablespoon grated ginger
- 1 teaspoon sea salt
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
- Melt your coconut oil (it is really important that it is liquid)
- Add all ingredients to a blender. Add ¼ cup of hot/very warm water to the blender, cover, and puree on lowest setting for a minute or two. Gradually turn speed up, adding a bit more water if needed, to form a thick, very smooth puree. You want it to be stiff enough to spread, kind of like hummus.
- With a spoon, smooth batter into 6 flapjacks onto baking sheets. Bake for 10 minutes, flip them if you can (be careful, if they seem like they'll break, just leave them), then bake for another 5-10 minutes, until puffed and browning in spots.
I made this milk for myself during a stretch of particularly terrible IBS symptoms. My stomach was extremely bloated and distended, I had incessant gas, I was starting to feel less and less like going out with friends, because I felt basically terrible. Ahhhh, Irritable Bowel Syndrome. When you are bad, you truly know how to fuck up a life.
Anyway. This recipe is super simple, and very soothing. Pecans are a low FODMAP nut, which might be helpful for some, and the ginger and other spices are deeply soothing. I drank big cups of this on the regular, and within a few days, the pain in my gut had chilled. Now at the first sign of discomfort I make this milk, and 9 times out of 10, it helps.
|Gingered pecan milk|| |
- 1 cup pecans, soaked overnight (the longer you soak, the creamier the nutmilk. Just don't go over 24 hours, or it starts to get weird)
- 4 cups water
- 1 date, pitted
- 2-4 Tablespoons grated ginger. I would say the more, the better.
- 1 Teaspoon cinnamon
- ¼ Teaspoon cardamom
- 1 pinch of sea salt
- 1 pinch of dried turmeric
- Place all ingredients in a high speed blender, and whiz on high until creamy
- Strain through a nut bag for a smooth milk (recommended for those with big time gut pain), or leave chunky for a more milk-shakey experience.
There has been a lot of eating in my world lately. Between testing for the cookbook, my anniversary with my sweetheart, and a general love of the beautiful combo of dark chocolate and peanut butter, I am a little burnt out on rich foods. Naturally, I find myself craving big, bursting bowls of greens, and when that happens kale salad is usually the first thing I want.
I love kale salad. It’s hearty and fresh testing, and I feel like massaging the dressing into it infuses the whole thing with just a little more love. Problem is, raw kale salads can be hell on my IBS-laden guts. My answer to this? Steam the kale. Just a little bit, so most of the nutrients are in tact. This gives me the ability to chow through a whole bunch of kale, gut pain free. I lose a bit of vitamin and mineral content in the process, but hey. It’s worth it to me.
I also always make sure to pair my kale salads with a good dose of healthy fats. For whatever reason, when raw fruit and veggies have a little fat cushion, they are about ten times easier to digest. Weird, but true.
|Simple Kale Salad|| |
- 1 large bunch dino kale, chopped (approximately 5 cups)
- 1 Tablespoon oil (Vega Antioxidant Oil, olive oil, hemp oil, and flax oil are good choices)
- 2 Tablespoons lemon juice
- 1 small avocado
- salt and pepper to taste
- optional toppings: sunflower seeds, chopped carrots, chopped bell peppers, nutritional yeast, pumpkin seeds
- Steam kale until just bright green, about 3 minutes
- Take kale off of stove and run under cold water to cool down and stop cooking process
- Ring kale out, so that the entire amount fits in two cupped hands
- In a blender, puree oil, lemon juice and avocado
- Massage dressing into kale, making sure it is in every nook and cranny of the leaves. Add salt and pepper to taste
This is the size of my kale, pre-steam.