Your Vegan Mom

Pancake Taco

Start with Paul's Buttermilk Pancakes.

In a small bowl, stir together some almond butter and maple syrup with a fork.

Spread a big dollop of the sweet almond butter onto each pancake.

Arrange slices of fruit on one half - pears or peaches or raspberries or whatever you have are all nice.

Fold in half and devour.  

Your Tuesday Tip: Reheating Leftover Pizza

Stove Top.  Medium Heat.  Heavy skillet.  About a minute, or until it starts to smell like a pizzeria in your kitchen.    

The crust will crisp and the toppings will heat as long as you're not working with too thick of a slice.  In that case I would probably cover the pan.  You might lose a teensy bit of crunch to the benefit of warm pizza, but I imagine it would be worth it.  

Pumpkin Pie Milk Shakes

You could also call this a fairly healthy seasonal smoothie if you prefer.  The rich creaminess comes from the combination of toasted pecans soaked overnight in soy milk (or almond) and the frozen pumpkin.  It had never occurred to me to use pumpkin in this fashion, until I read about it on this blog (Thank you Dawnie-Q!) and became totally smitten with the idea.  Such a clever use for leftover frozen pumpkin!  Though I'll be honest, I went ahead and dedicated two whole cans to the milk shake cause.  You freeze it in ice cube trays and then pop it into the blender.  So you could even call this breakfast as you start to peel potatoes (or not) and make pie crust.  And I guarantee it will make a perfect accompaniment to your tofurkey and cranberry sauce sandwich on Friday.   Cheers.

Pumpkin Pie Milk Shakes

Makes 3 cups of shake.  This will make 2 large servings or 3 or 4 smaller ones.  

• 1/2 cup toasted pecan pieces
• non-dairy milk to cover pecans and make 1 1/2 cups, soak overnight
• 1 cup pumpkin puree, frozen in ice cube trays
• 1 teaspoon pumpkin pie spice
• 1/4 cup maple syrup
• 2 teaspoons black strap molasses
• pinch of salt

Place all ingredients in blender and blend until smooth and creamy.  Serve.  

Your Tuesday Tip: Coffee ice cubes

 

I've been freezing leftover coffee and using it to make afternoon milk and cookies that much more delicious (and caffeinated).  This afternoon I'm going to put my caffeinated ice cubes in the blender with some soy milk and agave nectar to make a coffee slushie.    

Update: 4 coffee cubes + 1 cup soy milk + a quick swirl of agave nectar blends into a nice coffee slushie, but my favorite use of the cubes has been iced coffee to go - coffee cubes, soy milk, (unbleached) sugar in a (clean, repurposed) jam jar, stuck in my bag to take to the park with the boys.  An hour later, when the cubes and the sugar are fairly melty, and I give it some vigorous shaking, and open up my frothy, sweet, cold coffee drink, I am so much more cheerful about pushing Felix on the swing or helping Desmond make decorations (again) for Rocketjohn's (new imaginary friend) birthday party (again). 

Baked Tostada Shells

 

We eat tostadas approximately once a week.  They are easy, endlessly varied according to what vegetable odds and ends we have on hand, enjoyed by every member of the family in slightly different forms (Desmond - just beans on tortilla, vegetables on side; Felix - pre-salted beans, plain chunks of avocado; Trina and Paul - everything plus hot sauce), and an excellent use of less than fresh tortillas.  The only down side is the tortilla frying.  So we ditched it.  We now smear the tortillas around in a bit of oil and then bake them in a hot oven until crunchy and browned.  Topped with refried beans and a quick salsa or slaw of whatever you have around, dinner is ready.  Here are some topping options:

• corn, bell pepper, onion, cilantro, lime juice, touch of agave, salt and pepper
• cabbage, onions, cumin, oregano, orange juice, lime juice, salt and pepper
• shredded zucchini and carrot with lemon juice, cumin, minced chile, olive oil, salt and pepper
• sliced avocado, squeeze of lime, dash of salt, shake of hot sauce
• leftover tempeh asado

Baked Tostada Shells

• 6 corn tortillas
• about 2 tablespoons mild cooking oil

Heat oven to 400.  Drizzle oil over cookie sheet.  Smear each tortilla around in the oil to lightly coat each side.  Bake for 15 minutes, flipping tortillas once so that they brown evenly.