Blueberry Pancakes plus other blue food

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Blueberry Pancakes

Blueberry Pancakes

Today’s very tasty and filling breakfast:

Blueberry Pancakes from The 30-Day Vegan Challenge

  • 1 cup unbleached all-purpose of whole-wheat pastry flour {I used half white, half white whole wheat, because I didn’t have WWP on hand, but still wanted them to be fluffy}
  • 1 T baking powder {this probably had more to do with them turning out fluffy than the flour}
  • ¼ tsp salt
  • ¼ tsp cinnamon (optional) {not optional!}
  • 1 cup nondairy milk {I used coconut}
  • 2 T canola oil or nonhydrogenated, nondairy butter, melted {I used some Earth Balance coconut spread}
  • 3 T liquid sweetener, such as maple syrup, apple juice concentrate, or orange juice {I used agave}
  • ½ cup blueberries
  • Additional oil or butter for cooking (optional) {I used Earth Balance coconut spread}

The rest of the weekend:

  • Stocked up on groceries
  • Cleaned the house
  • Cooked food
  • Ate food
  • Hiked Pilot Butte
  • Tried to plan for and fretted and obsessed about something which might not even happen and over which I have little control
  • Felt guilty about not doing the yard work I had planned on
  • Put new windshield wipers on the car (thinking about winter already, even though yesterday it was over 80°—We’ll be getting the studded tires on in just over a month!)
  • Brainstormed about the future
  • Caught up on some podcasts while doing the above
  • Finished reading The 30-Day Vegan Challenge, which is over-due at the library. I’m reluctant to give it up yet because I’d like to copy about half of the recipes! And I’d like to do a proper review. Recipes I’m hoping to try next:
    • Tempeh Pâté
    • Polenta Squares
    • Muhammara
    • African Sweet Potato and Peanut Stew

That’s about it. Exciting stuff. Felt like I was cooking (and eating) all weekend long, probably because I was.

Saturday:

  • French toast and scramble
  • Enchiladas adapted from Happy Herbivore (with the inspired addition of Upton’s Naturals Chorizo-Style Seitan), and the leftovers today were even better
  • 17-bean crockpot soup (sans screws) with crazy amounts of leftover veggies and herbs
  • Ate the leftover potstickers and purple cabbage from Friday night, the latter of which had turned the most brilliant indigo blue—was a  little disconcerting to eat something that color that was not a berry—I wonder if purple cabbage has ever been used as a dye?

Sunday:

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