Vegan Pancakes and Hash for Your Soul

Yes I know.  I’ve been cooking.  Honestly, a person can only get so much therapeutic benefits from an Irish health smoothie before they have to clean up their life.  That person might be me.

 

This week’s recipe is one that even Serafina’s vegetarian ass can get behind.  It’s healthy, wholesome (unlike your mom), meat and dairy free, and also guilt free, so you can shove all these things in everyone’s faces at the next family get together.  There’s no reason Easter also can’t be a holiday that families fight about food ethics.  We can do better.  Insert your jabs about Trump’s policies on deporting all vegetables from his plate, or how Bernie wouldn’t be such a commie if he’s stop enslaving cows.  There you go, I provided topics for next year to get past all that awkward “weather” talk.

 

I was inspired to create these recipes to try and get my toddler to eat something with nutritional value.  It didn’t work on him, but it did work on my husband so it’s a soft win.  This also satisfies both team sweet and savory at the breakfast table.

 

For the Hash:

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I am slow to prep veggies, so I put it all in together, and no one died because I didn’t cook down the onions first.  

Ingredients:

  • 1-2 lbs yellow potatoes, diced
  • 1 red bell pepper, diced
  • 1 can of chickpeas, drained and rinsed
  • 2 cloves of garlic, minced
  • 1/2 sweet onion, diced
  • 1 TBSP olive oil
  • 1/2 cup nutritional yeast
  • 1 TBSP fresh dill
  • Herbamare to taste
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Oh wait, no I died a little inside but there’s no evidence it was because of the onions.

Directions:

Heat olive oil on medium heat.  Add the potatoes, pepper, garlic, and onion to the pan and sauté until the potatoes are fork tender.  Mash up the chickpeas and add to the pan, as well as the nutritional yeast and dill, and cook until the chickpeas are heated.  Season to taste.  Burn a little bit to the pan.

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Serve with salsa or hot sauce or whatever.  I chose salsa.  I guess I should have included it in the ingredients list.  Too late now.

 

For the Pancakes:

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OMG it seriously is hard to take these dripping batter pictures.

Ingredients:

  • 1 cup raw buckwheat groats, ground to a powder
  • 1/2 cup whole wheat flour (I used King Arthur)
  • 2 tsp baking powder
  • Pinch of salt
  • 1 3/4 – 2 cups unsweetened almond milk
  • 2 tsp vanilla
  • 2 TBSP maple syrup
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It surprisingly fluffs up, despite the lack of eggs.

Directions:

Whisk the dry ingredients together in a big bowl.  Add the wet ingredients and whisk until smooth.  You don’t need to whisk wet separately, and you need the batter smooth, no clumps.  Let it rest for a few minutes before you griddle it up.

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This was my personal plate.
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Tried to take another drizzle pic, failed even harder.  This is homemade cashew cream to keep with the vegan theme.

I don’t know how to end this post, but I want to go eat pudding now, so I’ll just do it awkwardly.

 

Mary Ellen

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2 thoughts on “Vegan Pancakes and Hash for Your Soul

  1. For a second I thought you were drizzling pancake batter on the pancakes and I was like ‘I’m not the only one who does that!’ but then you said some bullshit about a cashew cream that you made in addition to two dishes and I lost all respect for you
    -Serafina

    Like

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