I write this post from St. John’s airport where I am waiting for my plane to arrive. It was a messy morning here in town after a few spring-like days and most planes where unable to land. Waiting for a flight is tedious but I have a tasty topic to write about this week that hopefully will keep my mind occupied.
I have a couple of friends that have vegan blogs. Jenn just started The Bay Vegetarian, a blog that features simple but delicious vegan recipes with ingredients that can be found in rural Newfoundland. This is will certainly be a great resource for people starting a vegetarian or vegan diet and for vegans that live in regions where a block of tofu is a commodity hard to find. Then there is the newly revamped Plant Devotion by Ally. Ally is a yogi and long time vegan whose inspiring life journey I have been following since she left Newfoundland a few years ago to travel to India. On her site one can find recipes, methods of cooking, and information about Ayurveda and plant-based nutrition.
I love recipe sites so when Jenn and Ally started posting delicious dishes online, I picked one recipe of each to make last week. From The Bay Vegetarian I made the Spinach and Lentil “soup” with swiss chard instead of spinach and in a bed of millet instead of rice. It was fast and surprisingly tasty! Kale and Apple Pasta Salad was the recipe chosen from Plant Devotion. Chris cooked this time. He used penne instead of fusilli and although he didn’t soak the cashew the result was still a very creamy dressing. The salad was refreshing and perfect for spring. Next time we will put a little less apple cider vinegar but Ally told me the more acidic flavour was likely because we didn’t soak the cashews (noted).
In honour of these 2 vegan blogs I am sharing one of my favourite vegan recipes that coincidentally I had for the first time at Ally’s place. It was a Regatta Day Brunch back in 2007 when I originally had these Pecan & Chocolate Chip Pancakes. I was smitten and with some adaptations it has been part of my breakfast repertoire ever since.
Vegan Pecan Chocolate Chip Pancakes
Author: Olivia Canela
- ¾ c. all-wheat flour
- ¼ c. oats
- ¼ tsp. baking soda
- ¼ tsp. ground cinnamon
- ¾ c. soymilk (almond and cow’s milk would work as well)
- ½ tsp. pure vanilla extract
- 1 mashed banana
- pecans & chocolate chips (as much or as little as your heart desires)
- 1 Tbs. coconut oil for frying
- Combine flour, oats, baking soda and cinnamon in a mixer or with a whisk.
- On a bowl, mix the vanilla extract with the milk.
- Pour the milk slowly over the flour mix with the mixer at medium speed.
- When everything is well combine join the banana, the pecans and the chocolate chips.
- Place about ½ Tbs. coconut oil in a frying pan. When the oil has melted drop about half a cup of batter. If you would like to add blueberries this is the time (just a few on top of each pancake). This is a thick and hearty batter so it takes a bit longer to cook.
- Wait 3-4 minutes before turning each pancake and add more coconut oil in between if necessary. They should have a golden/brown colour when ready.
Makes about 5 small pancakes. We normally double the recipe and snack on them through the day (yum!)
P.S. – writing a food post while in an airport where food options are scarce might not have been my best idea. Should have brought a slice of the Ches’s lemon meringue that’s in the fridge.