Easy 3 Ingredient Vegan Mother’s Day Crêpe -Gluten Free Vegan

Being a mom I think Mother’s Day is great. I get to sit around while someone else cooks and cleans for a day. Sounds like perfection. I know if you’re the one doing the cooking and cleaning for a day it might seem a little overwhelming. I’m here to help. These three ingredient Crêpes are incredibly simply, yet sure to wow. Pictured is simple the Crêpe with some store-bought raspberry jam and a little powdered sugar sprinkled over the top. Beautiful right? You could also find some vegan chocolate hazelnut butter . Perhaps a mimosa and some breakfast potatoes or scrambled tofu and you are good to go!

Happy Mother’s Day to all!

Ingredients

  • 1 1/2 cups (165 grams) chickpea (Besan) flour -You can find this in any good grocery store by the gluten free foods or specialty flour section.
  • 1 1/2 cups (350 grams) water
  • 1/2 tsp fine sea salt
  • Cooking spray or Oil for cooking

Instructions

  1. Whisk together flour, water and salt. Set aside for 30 minutes for flour to absorb water.
  2. Once batter has hydrated heat a 11″ non-stick skillet over medium heat.
  3. Spray with cooking spray, or add a small amount of oil to the pan and swirl to coat the bottom of the pan.
  4. Add 1/3 cup of the batter and swirl the pan so the batter coats the bottom of the pan in a thin layer.
  5. Cook over medium heat until bottom is golden brown, flip the crepe and cook on the second side until it is also golden brown.
  6. Continue cooking crepes one at a time until batter is gone.
  7. Serve with toppings of choice or use for dipping.
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Happy Mother’s Day 2017 Vegan Brunch Ideas

Vegan Benedict With Hollandaise
Vegan Benedict With Hollandaise

Tomorrow is Mother’s Day. there are so many ways to celebrate, but as you would imagine, my favorite way is with food. I’m traveling this weekends so I won’t be cooking, but I hope you are! I was lucky enough to celebrate Mother’s Day with my mom and 2/3 of my brothers a few weeks ago when I was visiting “home.” My brothers and I took my mom out without any of our spouses or children. It was a delightfully relaxed meal:)

If you are cooking a Mother’s Day Brunch I have a few suggestions for you, all that I would be more than happy to receive if someone were cooking for me.

I would do something savory:

Vegan Benedict With Hollandaise
Vegan Benedict With Hollandaise

Vegan Avocado “Eggs” Benedict

Vegan Breakfast Potatoes 

Vegetarian Quiche

Vegan Scrambled Tofu 

Something Sweet

Aquafaba chocolate french toast with bourbon date caramel
Aquafaba chocolate french toast with bourbon date caramel

Vegan Chocolate Aquafaba French Toast

Vegan Pancakes of any kind

Vegan Chocolate Chip Zucchini Scones

Vegetarian Almond French Toast

Vegan Cinnamon Rolls

And don’t forget the:

Coconut Whipped Cream

Date Caramel and Coconut Whipped Cream for topping just about anything

 

 

 

 

If you’re looking for something else check out my baked goods and breakfast categories.

Aquafaba Chocolate French Toast with Bourbon Date Caramel

Aquafaba chocolate french toast with bourbon date caramel
Aquafaba chocolate french toast with bourbon date caramel

I know I just posted yesterday, but this is worth it, I promise. A dark chocolate vegan french toast, topped with buttery bourbon date caramel and crunchy, salted pecans. Oh man, yes you want this. All components are surprisingly easy to make, you know, if you wanted to make someone special a Sunday brunch next weekend…

 Ingredients

  • 1/2 cup aquafaba (straight from the can)
  • 1/4 cup nondairy milk
  • 1 tsp pure vanilla extract
  • 1 tsp pure maple syrup
  • 2 TBL cocoa powder
  • 4 slices bread of choice, I recommend something on the rustic side
  • Coconut oil for cooking -or other oil

Instructions

  1. Whisk together the aquafaba, milk, maple syrup, and vanilla in a large shallow bowl until frothy.
  2. Add the cocoa powder and whisk until combined.
  3. Heat a large skillet over medium low heat. I use my cast iron, other’s have recommended a non-stick skillet if you don’t have cast iron.
  4. Dip bread into the aquafaba mixture and let it sit for about 30 seconds to soak up some deliciousness.
  5. Add oil and swirl to coat the bottom of the pan.
  6. Transfer bread to the hot pan (I can cook two pieces at a time in my pan), and cook until the first side is firm and starting to brown, about 3-5 minutes. Flip and cook on the second side until it is also starting to brown and has firmed up.
  7. Serve with bourbon date caramel and chopped pecans.

 Ingredients

  • 1/2 cup prepared date caramel
  • 2 TBL vegan butter ( I use Earth Balance)
  • 1/4 cup coconut milk (full fat from a can)
  • 1 TBL bourbon
  • 1/2 tsp pure vanilla extract

Instructions

  1. Heat ingredients together in a small pan over low heat stirring frequently.

Vegan Date Caramel -Perfect for Mother’s Day

sweet potato pancake with date caramel and coconut whipped cream
sweet potato pancake with date caramel and coconut whipped cream

This perfect delightful, refined sugar free, vegan, paleo, and gluten free. This date caramel would be described as; rich, decadent, sweet, satisfying, and is made from very simple ingredients and comes together in a flash. I have been working on a few ways to use it, but highly recommend this as a start to your favorite dish featuring caramel. Pictured here it is served over sweet potato pancakes with coconut whipped cream. A dish to impress.

For my sweet potato pancakes I used this recipe, but substituted sweet potato puree for the pumpkin, and took out the spices. Your favorite pancakes would also be perfect here, or use this recipe for an guide to find your perfect pancake.

 Ingredients

  • 8oz (about 2 cups) dates pitted and halved
  • Boiling water to cover dates
  • 2 TBL coconut milk (full fat from a can)
  • 2-4 TBL hot water depending on how fresh and juicy your dates are
  • 1 tsp pure vanilla extract
  • pinch of salt

Instructions

  1. Pour boiling water over dates, just enough to cover them. Let them sit for 10 minutes or so until soft.
  2. Drain dates and reserve the water.
  3. Place drained dates, coconut milk, 2 TBL of the hot water, vanilla, and salt in a food processor or blender.
  4. Puree until smooth adding hot water a tablespoon at a time until it reaches the consistency you desire.
  5. Pour over just about anything for a delicious treat.

Vegan Cinnamon Rolls for Easter With a Video

Vegan Cinnamon Rolls
Vegan Cinnamon Rolls

Who wants fresh, fragrant cinnamon rolls? Ohh, I do, pretty much every day! For several reasons I try to save them for special occasions, such as Easter. I have tweaked my recipe a bit to make it a little easier and give more consistent results. I also did some experimentation with various sugar free options, but haven’t perfect them yet. I’m happy to give suggestions if you leave a comment with a question, but I need to make a few more batches before I share the results.

These are soft, pillowy, cinnamon filled, sweet nuggets of goodness. Perfect to make the day before and let rise in the refrigerator overnight and bake off in the morning just in time for breakfast.

Because there are a few steps here that are a bit hard to explain I have made a video.

Originally from The joy of vegan baking

 Ingredients

  • 4 1/2 tsp. Ener-G Egg Replacer powder (equivalent of 3 eggs)
  • 6 TBL water
  • 4 1/2-5 cups unbleached all-purpose flour
  • 2 1/4 tsp. active dry yeast (one packet)
  • 1 cup non-dairy milk
  • 1/3 cup Earth Balance Buttery spread or sticks
  • 1/3 cup granulated sugar
  • 1/2 tsp. salt
  • Filling
  • 1 1/4 cups packed brown sugar
  • 1 1/2 TBL cinnamon
  • 3/4 cup Earth Balance Buttery Spread or sticks
  • 1 cup chopped walnuts
  • Icing
  • 1 cup confectioners’ sugar
  • 1 tsp pure vanilla extract
  • 2 TBL non-dairy milk

Instructions

  1. In the bowl of your stand mixer whisk the egg replacer and water until smooth- set aside
  2. In a small saucepan heat together the milk, Earth Balance, sugar and salt until the butter is almost melted.
  3. Remove from heat and stir until butter is melted. Make sure this mixture is warm, not hot or it will kill the yeast.
  4. Add 3 cups of the flour and yeast to the egg replacer/water mixture.
  5. Add the warm milk mixture and mix with the paddle attachment for 2 minutes. If you don’t have a stand mixer you can do this by hand.
  6. Switch to the dough hook and mix, adding flour 1/2 cup at a time until the dough forms a ball and no longer sticks to the sides of the bowl.
  7. Remove the dough hook and drizzle olive oil over the ball of dough, cover with a damp towel and set aside to rise for 1-2 hours.
  8. Once dough has doubled in size, punch it down then allow it to rest for 10 minutes.
  9. While dough is resting combine the filling ingredients and set aside.
  10. Place dough on a lightly floured surface and roll dough into a rectangle about 18″ by 12″.
  11. Spread the filling mixture evenly over the dough, all the way to the edges.
  12. Roll dough into a log and slice into buns, as large as you like. I like mine to be about 1 1/2″ thick.
  13. Place buns on a rimmed baking sheet or pan close enough to almost touch each other. Line the baking sheet with parchment paper (for easier cleanup).
  14. Let the the rolls rise until almost doubled in size, about and hour. Alternately at this point cover the rolls with cling wrap and store in the refrigerator overnight. They will slowly rise there. In the morning set the on the counter as your oven preheats and proceed as usual.
  15. Preheat oven to 350 degrees.
  16. Bake rolls for 20-30 minutes depending on their size, until golden brown.
  17. While the rolls are cooking combine the confectioners’ sugar, vanilla and milk stirring until smooth.
  18. When rolls are cooked remove from oven and drizzle with icing.
  19. Serve warm.

 

Vegan New Year’s Brunch Roundup

Banana Walnut Baked Oatmeal
Banana Walnut Baked Oatmeal

I haven’t been very good at posting for the last few weeks. I’m sorry. I am struggling with cooker’s block. With everything that has been going on (new baby and all) it has been a bit of a cooking rut for me. I’m starting to break out and have been focusing on making some new recipes. It is a process to get them where I am comfortable posting them for your consumption. It is my New Year’s resolution to cook something new once a week. Please hold me to it.

For now I have some amazing standby recipes for your New Year’s Brunch. Tweet me @happyfoodninja if you have a substitution question because you are in your pajamas and can’t be bothered to go to the store for some crazy ingredient.

Now, for brunch. 

 

Vegan Benedict With Hollandaise
Vegan Benedict With Hollandaise

 Tofu and Avocado Benedict 

Banana Chocolate Walnut Baked Oatmeal 

 

 

Vegan Drop Biscuits
Vegan Drop Biscuits

Vegan Drop Biscuits 

Vegan Chocolate Chip Zucchini Scones 

 

Pancakes

Vegan Chocolate Peanut Butter Oatmeal
Vegan Chocolate Peanut Butter Oatmeal

Chocolate Peanut Butter Oatmeal

Or just visit my breakfast link for other ideas. I have a few…

Vegan Tofu and Avocado Benedict With Vegan Hollandaise Sauce

 adapted from “How It All Vegan”

 Ingredients

For the Tofu

  • 1lb extra firm tofu, drained and cut into 8 slices
  • 3 TBL olive oil
  • 1 tsp salt
  • 3 TBL apple cider vinegar

For the Hollandaise Sauce

  • 1/2 cup nutritional yeast
  • 2 TBL all purpose flour
  • 1/2 tsp salt
  • 1 cup water
  • 2 tsp dijon mustard
  • 1 tsp lemon juice

The rest

  • 4 English muffins, split and toasted
  • 1 large avocado thinly sliced
  • paprika for finishing

Instructions

  1. Heat your largest skillet over medium-high heat until very hot. I use my use huge cast iron.
  2. While it is preheating whisk together the nutritional yeast, flour and salt in a small saucepan.
  3. Slowly drizzle the water into the nutritional yeast mixture whisking until smooth and set aside.
  4. Once your pan is hot (droplets of water sprinkled in the pan immediately sizzle and evaporate), add your oil and heat for a few seconds while swirling to coat the bottom of the pan.
  5. Place the tofu in the pan in a single layer (be careful as the oil will spatter when the wet tofu is added).
  6. Cook the tofu until golden brown on one side, 2-3 minutes, then flip and continue cooking on the second side until also golden brown, another 2 minutes or so.
  7. Once both sides are cooked remove the tofu from the heat, sprinkle the salt over the tofu, and drizzle the apple cider vinegar over everything. The heat from the pan will encourage evaporation. Set this aside in the hot pan to stay warm while you finish the hollandaise sauce.
  8. If you are a multi-tasker start this step right after you have flipped your tofu. If not, just do it after the tofu is done as it will be fine, but the sauce needs some attention.
  9. Put your nutritional yeast mixture on the stove and heat over medium-low heat whisking frequently until it has thickened to your desired consistency, about 3 minutes. When it is as thick as you would like, remove from heat and stir in the mustard and lemon juice.
  10. Place your toasted English muffins on your plates, top with slices of avocado, then the tofu, and drizzle the hollandaise over everything. Sprinkle a dash of paprika over the top for color if you like and serve immediately.