Author: HappyFoodNinja

Hey, my name is Adrianne, but I like to call myself the Happy Food Ninja! I am excited to share my love of food and cooking with you. My goal is to introduce you to easy ways to make delicious food, no matter what diet you subscribe to.

Pumpkin Spice Pancakes

Pumpkin Spice Pancakes
Pumpkin Spice Pancakes

I have been in a pumpkin mood because, you know, fall. Also, it is a super easy ingredient to add to most anything and goes with my theme of veggies in everything! These pancakes are particularly good. My daughter loves them, and one of her friends calls them “cookies”. I always make a big batch and use leftovers for snacks. My daughter and her friend will sit on a park bench together eating these pancakes cold and going “mmhhmm”. It’s pretty rewarding, as you know, a toddler will never hide their feelings about food.

These pancakes are spiced for fall, light,  fluffy, and totally delicious. They could easily be made vegan with and egg substitute of your choice and non-dairy milk and yogurt.

Pumpkin Spice Pancakes

Ingredients

  • 1 small banana
  • 1 cup pumpkin
  • 2 eggs or egg substitute
  • 1 tsp pure vanilla extract
  • 1 1/4 cups spelt or whole wheat flour
  • 1/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/8 tsp each ginger and cloves
  • dash of nutmeg
  • 1/2 cup plain yogurt -nondairy is fine
  • 1/2 cup milk – nondairy is fine

Instructions

  1. Mash banana in a medium bowl with the pumpkin puree.
  2. Add eggs and vanilla whisking to combine.
  3. Add flour, baking powder, baking soda, salt, spices, yogurt, and milk and stir together. If mixture needs more liquid add it to your desired consistency. Thicker batter makes thicker pancakes, thinner batter makes thinner pancakes.
  4. Heat a large skillet, I use my biggest cast iron pan, over medium heat.
  5. Once pan is hot add a small amount of oil to prevent pancakes from sticking.
  6. Pour batter into the pan making sure to leave enough room between the pancakes to flip them!
  7. Cook on first side until bubbles that form on pancakes burst and edges start to dry out.
  8. Flip and cook until golden brown on second side.
  9. Serve hot.

Pumpkin Zucchini Oatmeal – Toddler Breakfast

Pumpkin Zucchini Oatmeal
Pumpkin Zucchini Oatmeal

My sweet toddler continues to eat most of her vegetables in things, primarily oatmeal and scrambled tofu, her two favorites. I used to make only her superfood oatmeal because that is all she would eat, now we are branching out to keep things fresh. This oatmeal is backed with veggies, and tastes just a bit sweet from the dates, with hints of fall with the pumpkin and cinnamon.

We, of course, have to serve oatmeal in the “fish” bowl. It just doesn’t taste as good otherwise.

This recipe makes A LOT of oatmeal. She eats a ton! For most people I would say this would serve 4.

Pumpkin Zucchini Oatmeal

 Ingredients

  • 2 cups water
  • 1 cup grated zucchini
  • 2 medjool dates, finely minced
  • pinch of salt
  • 1 cup rolled oats
  • 1/2 cup pumpkin puree
  • 1/8 tsp ground cinnamon
  • 2 TBL hemp seeds (optional)
  • 2 TBL flax seeds (optional) cup chopped nuts or seeds (toasted if you desire)

Instructions

  1. Combine the water, zucchini, dates, and salt in a small saucepan. Cover and bring to a boil.
  2. Once the water is boiling add rolled oats, pumpkin, cinnamon, and hemp seeds if using, and cook stirring occasionally until water is absorbed, about 5-7 minutes.
  3. Once oatmeal is cooked remove from heat and stir in flax seeds if using.
  4. I serve as is to my toddler, and add a touch of maple syrup to my bowl.

 

Vegan Falafel

Vegan Falafel
Vegan Falafel

Falafels are one of my favorite foods, when done correctly. They can easily be dry or tasteless, but when perfectly crunchy on the outside, light on the inside, and bursting with flavor they are delicious! The trick to perfect falafel is to used soaked, but not cooked, chickpeas. The texture is far superior to those falafels using cooked chickpeas. I also love the addition of lots of fresh herbs in this recipe. These flalafel are also surprisingly easy and quick as long as you remember to soak the chickpeas the night before and you use a food processor to bring everything together.

I suggest making a double batch if you plan to share.

Falafel

 Ingredients

  • 1 cup dried chickpeas
  • 1/2 large onion, roughly chopped (about 1 cup)
  • 1/4 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh cilantro
  • 1 teaspoon salt
  • 1/2-1 teaspoon dried hot red pepper
  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon baking powder
  • 4-6 tablespoons flour or chickpea flour if gluten free
  • Soybean or vegetable oil for frying
  • Chopped tomato for garnish
  • Diced onion for garnish
  • Tahini sauce
  • Pita bread or salad

Instructions

  1. Put the chickpeas in a large bowl and add enough cold water to cover them by at least 2 inches. Let soak overnight, then drain. Or use canned chickpeas, drained.
  2. Place the drained, uncooked chickpeas and the onions in the bowl of a food processor fitted with a steel blade. Add the parsley, cilantro, salt, hot pepper, garlic, and cumin. Process until blended but not pureed.
  3. Sprinkle in the baking powder and 4 tablespoons of the flour, and pulse. You want to add enough flour so that the dough forms a small ball and no longer sticks to your hands. Turn into a bowl and refrigerate, covered, for several hours.
  4. Form the chickpea mixture into balls about the size of walnuts.
  5. Heat 3 inches of oil to 375 degrees in a deep pot or wok and fry 1 ball to test. If it falls apart, add a little flour. Then fry about 6 balls at once for a few minutes on each side, or until golden brown. Drain on paper towels.
  6. Using either salad or pita, top with flalafel and any garnishes of your choice.

BBQ Tofu over Tater Tots with Cheese (vegan or not)

tater tots with BBQ tofu
tater tots with BBQ tofu

Today is my 5th wedding anniversary! I can’t believe time has gone so fast! So many things have happened in the last five years, and there is no way we would have pictured ourselves in Cambridge, MA with two kids on our wedding day! Holy Cow! To honor this momentous occasion I am compiling a list of my husband’s favorites from the blog. All of them are delightful vegan comfort foods.

The featured recipe is one of the easiest things to make, and one of my husband’s favorites. I say that a lot; it must mean that whatever I’m making is his favorite. This is simply frozen tater tots that are baked, then topped with cheese and tofu smothered in BBQ sauce. Oh, so good! If you’re looking for a different kind of comfort see below.

Peanut Butter Cup Ice Cream

Vegan Nachos 

Chocolate Brownies with Cheesecake Swirl

Lemon Meringue Pie 

Lasagna

Pizza Burritos 

Tater Tots with Cheese and BBQ Tofu

 Ingredients

  • 1/2 bag frozen tater tots cooked according to package directions
  • 1/2 cup cheese (vegan or not depending on your preference)
  • 1/2 lb tofu
  • 1/2 cup of your favorite BBQ sauce

Instructions

  1. Cook the tater tots.
  2. When they are done sprinkle with cheese and heat just long enough to melt the cheese, about 3-5 minutes.
  3. Cook the tofu using my making tofu tasty directions.
  4. Turn off the heat and pour the BBQ sauce over the top, stirring to combine.
  5. Divide tater tots and cheese onto two plates and top with tofu.

Sauteed Dark Leafy Greens with Pine Nuts., Garlic, and Raisins

Chard with raisins, garlic. amd pine nuts
Chard with raisins, garlic. amd pine nuts

We have  CSA and it seems we are always getting dark leafy greens by the pound! I love greens in most everything, but sometimes you need a recipe to use up a full bunch or two. This recipe does that in a delicious manner. Most would eat this as a side dish, and sometimes I do. Sometimes it is dinner, sometimes breakfast. It is particularly good topped with an over easy egg if you swing that way. I see options like this on every Spanish tapas menu in the area so you could say this is exotic:) These greens are rich and satisfying  from the greens, touched with salt, a hint of sweetness with the raisins, and a little crunch from the pine nuts. Most people would eat these as a side dish. Maybe with some tofu and crusty bread, Yeah, that sounds like dinner to me.

Sautéed Dark Leafy Greens

Serves 8 as a side dish

 Ingredients

  • 2 TBL. Olive Oil
  • 5 cloves Garlic, minced
  • 2 lbs. fresh greens (Spinach, chard, kale), washed, stemmed (optional) and dried
  • Kosher Salt, to taste
  • 1/3 cup Pine Nuts
  • 1/3 cup Golden Rasins

Instructions

  1. In a large skillet heat oil.
  2. Add the greens, salt and garlic, stir and cook until greens start to wilt.
  3. Once greens are wilted and tender add the pine nuts and raisins.
  4. Serve warm.

Vegan and almost healthy Chocolate Chip Zucchini Scones

Vegan Chocolate Chip Zucchini Scone
Vegan Chocolate Chip Zucchini Scone

During my pregnancy I had an insatiably craving for chocolate chip scones. Unfortunately they are not easily accessible around me. It was a sad time as I visited coffee shop after coffee shop searching for the treat I was craving. When I could not find them I turned to the internet, and turned my search to a scone I didn’t feel so bad eating. This recipe is adapted from Baker By Nature , I changed it up a good bit, and made it vegan, but same idea. They turned out quite delicious. My husband, who doesn’t like baked goods for breakfast (I know, how strange is that), ate three.

Chocolate Chip Zucchini Scones

Ingredients

  • 2 1/2 cups
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1/8 teaspoon cinnamon
  • 4 TBL Earth Balance Sticks
  • 4 TBL cold vegetable shortening
  • 1/2 large very ripe banana, mashed
  • 1/3 cup non-dairy milk + 1 tsp apple cider vinegar
  • 2/3 cup zucchini, grated and drained (see post or note below for further clarification)
  • 1/2 cup chocolate chips

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper or a non-stick baking mat; set aside.
  2. In a large bowl mix together 2 1/2 cups of the flour, salt, baking powder, baking soda, sugar, and cinnamon.
  3. Cut the Earth Balance and vegetable shortening into small cubes then quickly work it into the mixture (using a pastry blender) until it resembles a coarse meal.
  4. In a small bowl, whisk together the banana and milk, then add to flour mixture. Add the grated zucchini, and chocolate chips to the scone mixture; gently fold them into dough with a spatula until combined.
  5. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  6. Bake for 20-22 minutes, or until the tops are golden brown.
  7. Cool for about 10 minutes on the pan before transferring to a cooling rack, or your plate.

Beet Pickles or Easy Quick Pickle of Anything

Easy Quick Beet Pickles
Easy Quick Beet Pickles

It is the end of summer, and what better way to celebrate than to make pickles?! I love pickles. Like, really love them. The sourness with the salt and a bit of crunch. Ohh, man! When we lived in Maine we had a garden and I would make pickles pretty often as I always planted a way too many cucumber plans. Or so I thought, until my pickles ran out. I also love to pickle green beans and beets. Other crisp vegetables such as carrots and cauliflower also work well as a pickle.

Depending on how fast you want to eat your pickles will change how you cut them. Usually to make cucumber pickles I cut the cucumbers into spears. They should pickle for at least a week and will last several months in the refrigerator. For these beet pickles they are ready in about an hour and will last a few months in the refrigerator. You must refrigerate these pickles as they have not been sterilized through a boiling process like some recipes for canning pickles.

I suggest eating these straight from the jar, or topping your favorite sandwich with them. Ohh, yum.

Pickles

 Makes 1-2 pint jars of pickles depending on how many vegetables you use. Recipe is easily doubled or halved.

Ingredients

  • about 4 small beets peeled and sliced on a mandolin set to 1/16″ (very thin slices)
    • or, 2-3 cucumbers per jar, cut in quarters lengthwise, or green beans, carrots, cauliflower…
  • 1 cups white vinegar
  • 1/2 cup apple cider vinegar
  • 1 cups water
  • 1 TBL salt
  • 1 TBL sugar
  • 1/8 tsp crushed red pepper (per jar)
  • 1/4 tsp black peppercorns (per jar)
  • 2-3 cloves garlic (per jar)
  • several sprigs of dill (per jar) – I didn’t use this with the beet pickles, but you could.

Instructions

  1. Heat vinegars, water, salt and sugar together until just starting to simmer.
  2. In sterile jars place crushed red pepper, peppercorns, garlic, and dill.
  3. Add vegetable of choice.
  4. Pour hot pickling liquid over the top to cover vegetables.
  5. Place lids on jars and finger tighten rings.
  6. Let cool to room temperature, then store in the refrigerator.

 

Fresh Blueberry Pie (Vegan)

Fresh Blueberry Pie Vegan
Fresh Blueberry Pie Vegan

Labor Day is here and that means it is your last chance for summer pies! This delightful blueberry pie is the one to finish your summer with. Sorry for the terrible picture; it really does taste much better than it looks this time around! I personally feel this pie is perfect for dessert, and also for breakfast. Since it is full of fresh fruit and has some whole wheat flour in the crust I think you could even say it is a healthy breakfast…

This Blueberry Pie is the one of dreams. I have never had another like it, though it is not originally my recipe. It is from Beans and Barley, a restaurant in Milwaukee, WI. Once I started making this blueberry pie I have never wanted one with cooked blueberries again. The fresh, juicy, blueberries burst with flavor, and the light flaky crust brings the perfect balance. If you are feeling decadent you could top this with a little coconut whipped cream.  If you are headed to a pot luck, this pie is the perfect addition and will be the hit of the party!

If you need tips on making a homemade crust you could watch this video of my mom making her famous crust.

Fresh Blueberry Pie

Originally from Beans and Barley

 Ingredients

For the Crust

  • ¾ C. unbleached flour
  • ¼ c. whole-wheat flour
  • ¾ tsp. salt (divided)
  • 6 TBL solid vegetable shortening
  • 6TBL. Plus ¼ C. cold water (divided)

For the Pie

  • ¼ c. cornstarch
  • ¾ c. boiling water
  • 1 c. sugar
  • 2 pints fresh blueberries (about 6 cups)
  • 1 1/2 TBL. Lemon juice
  • 1 TBL margarine

Instructions

  1. To make crust: preheat oven to 350.
  2. In bowl, combine flours and ½ tsp salt.
  3. Cut shortening into mixture until it resembles coarse meal.
  4. Add 4 TBL cold water while stiffing with a fork, and mix lightly to form a ball.
  5. Let dough rest at least 5 minutes at room temperature, then roll out to fit a 9-inch pan.
  6. Slip into pan, trimming as needed and crimping edges.
  7. Fill crust with dry beans, rice or pie weights and back 30 minutes or until light brown.
  8. Remove from oven and cool.
  9. To make filling:
  10. Mix cornstarch thoroughly with remaining ¼ cold water.
  11. Add boiling water, stirring until smooth.
  12. Place in a 1-quart saucepan over medium heat.
  13. Add sugar, remaining ¼ tsp. salt and ½ cup of the blueberries, stirring constantly and crushing berries against sides of pan as liquid comes toa low boil, thickens and clears, about 10 minutes.
  14. Reduce heat and cook 3-4 minutes.
  15. Add lemon juice and margarine and mix gently.
  16. Remove mixture from heat, add remaining berries, mix gently and pour into prepared shell. Refrigerate pit at least 2 hours before serving.
  17. Serve with whipped cream if desired.

Vegan Chocolate Microwave Mug Cake

Vegan Chocolate Microwave Mug Cake
Vegan Chocolate Microwave Mug Cake

Sorry I missed posting last week, I had my baby! I had another beautiful little girl, this one we’ll call Fox. We are just starting to settle in and figure out how this whole 4 person family thing is going to work. Wolfie is doing amazingly well with Fox. She really just wants to hold her and touch her all the time. It’s very sweet. With all the adjustments I haven’t been cooking, but I have been starving! I did make time to throw together this mug cake one night, and piled on the coconut milk ice cream for a bedtime snack. (best thing about breastfeeding is how much I can eat!)

This is a quick, easy, no frills dessert. It is best topped with some ice cream if you have it, but it will do for a lovely chocolate fix if that is your craving. Like all of my chocolate cake recipes this has less sugar than the norm. If you like it sweet add more.

Vegan Chocolate Mug Cake

 Ingredients

  • 3 TBL all purpose flour
  • 1 TBL sugar
  • 2 TBL cocoa powder
  • dash of salt
  • 1 TBL mild flavored oil
  • 3 TBL water or non-dairy milk
  • 1/2 tsp pure vanilla extract
  • 1 TBL chocolate chips (optional)

Instructions

  1. Mix the dry ingredients in a microwave safe coffee mug with a fork.
  2. Stir in the wet ingredients and mix until combined.
  3. Stir in chocolate chips if using.
  4. Microwave for 1-2 minutes until the cake is dry on top.
  5. Eat immediately, topped with ice cream if you have it.

Quick and Easy Vegan Garbanzo Bean “Tuna” Salad

Vegan Garbanzo Bean "Tuna" Salad
Vegan Garbanzo Bean “Tuna” Salad

This has been my go-to lunch throughout this pregnancy. It seems to be perfectly satisfying, and easy enough that I can make it even when I’m already hungry. I usually make just enough for one meal, which is what this recipe is for. Sometimes, when I’m feeling the need to do so, I will reduce the fat in this recipe by halving the mayo used and subbing in the same amount of aquafaba (liquid from the can of beans). The flavor is almost as good, and during this pregnancy the lower fat is better every now and again.

Vegan Garbanzo Bean “Tuna” Salad

Makes 1 serving

 Ingredients

  • 1/3 cooked garbanzo beans
  • 1 TBL vegan mayonnaise
  • 1 tsp sweet pickle relish
  • squeeze of lemon juice
  • salt and pepper to taste
  • 1 tsp each minced sweet onion and celery (optional)

Instructions

  1. Mash garbanzo beans in a small bowl with a fork.
  2. Stir in the mayo, pickle relish, lemon juice, salt and pepper.
  3. Add the onion and celery if using and stir to combine.
  4. Taste and adjust seasoning to your preference.
  5. Serve on bread, or with crackers, sliced veggies, or however you desire.