I made this and it was awesome! Sadly, my house was bunless and it was too hot to turn on the oven to make some, so whole wheat bread had to do.
I followed a great recipe from Vegan Dad, the only things I changed was using a canned organic tomato sauce in a little agave and more apple cider vinegar instead of ketchup and using a red pepper instead of green. I remember like the sauce in Sloppy Joes as a kid, but hating how greasy it was, all the animal fat and protein was not yummy to me. Like many vegetarians, cows were the first animal I stopped eating. I have used Boca crumbles to make Sloppy Joes, but it wasn’t nearly as good as the two whole foods versions I have made. I have recently created my own version using 2 cups pinto beans, 2 cups shredded carrots, and 1 cup oatmeal and it is now our favorite in texture! I think next time I will use Lentils again instead of pinto beans, since the beans were so obvious, I think the taste and size of lentils allow them to hide more in this dish!
Am I the only one who loves the look of veggies in a cast iron skillet?
Just gaze upon that bubbling yumminess! Nothing compares to creating a delicious and nutritious meal for the family! Go by Vegan Dad’s website and make this, also check out his other recipes there are tons of delicious looking foods there!
Finally! I had planned to do this Snickerdoodle Cookie post weeks ago. I had a bit of a memory issue with my labtop, her memory was so full she couldn’t show the pictures I had saved! With the little help of an external hard drive I’m back and ready to post!
I found this Snickerdoodle recipe search Pinterest for vegan cookies. I found my self on Vibrant Wanderings blog, looking at a simple recipe. This recipe is so quick to put together and seems to bake up perfectly every time…even with a temperature challenged oven like mine! Recently my oven was set on 200 degrees F, but my two oven thermometers showed 350 degrees F in the front and 400 degrees F in the back. Typically it is only 50 degrees too hot so this was shocking! I was trying to make granola at the time, so I was very upset that the temp had spiked so high. But I digress, back to these cookies!
Before I knew what happened I had the first pan of cinnamon and sugar covered cook dough balls were in the oven.
These cookies are so delicious. They are now one of Mendal’s favorite things I make. She told me that if I kept making them, she would have to keep me around. So I happily made 3 batches in 10 days! 🙂
The only thing I changed from Melissa’s recipe is that I used White Whole Wheat flour instead of regular Whole Wheat, this allowed the flavor of the cinnamon to be the star of the cookie!
You guys should most definitely go visit Vibrant Wanderings and make these Snickerdoodles!
Let me first say that I love bread. I especially love buns, they have a much larger crust to inside ratio then a slice of bread does, and I love that crusty slick browned part so very much. So, yes buns! Now, since going plant based, and focusing on whole foods I haven’t had white bread buns.
In my search for a good vegan recipe for making whole wheat buns I found Holy Cow! A Vegan Recipe Blog where Vaishali gives us an easy to make delicious Vegan Burger Bun recipe. Go here and make it! Note her recipe is not 100% whole wheat, there is 50% all purpose flour, I’m guessing this is to help give it a fluffy texture and it does! My ultimate goal is to only have whole grain flours, but since I can’t justify throwing away the other flours I already have, I plan to use them with whole grain flours until they are used up!
These are the buns Vaishali’s recipe gave me:
Totally awesome! I did have to shorten the rising time for these buns. My kitchen hovered between 79 and 82 degrees F while I was making these beauties. So, while I followed the recipe exactly every other way, my rising times where cut in half. If you are in a hurry this is great, but from what I remember from basic bread making the rising time allows for flavors to build, the slower the rise the deeper the flavors, please correct me if I’m wrong! Even with the sped up rising times these buns were perfect! I will totally be making them again soon!
Now for the Sweet Potato Burgers. I read over a few recipes including this one from Hayley’s Thoughts then went my own way!
Sweet Potato & Rosemary Burgers
2 small to medium sweet potatoes (mine where each about 6 inches long and 3 inches thick)
1 can white beans, drained and rinsed
2 teaspoons dried rosemary, I ground mine using a mortar and pestle
1/4 teaspoon cumin
1/4 teaspoon rubbed sage
and a dash of garlic powder
I “baked” the sweet potatoes in the microwave then peeled and mashed them using a potato masher (novel idea, I know!). Then worked the rinsed white beans into the mixture, then simply tossed in the spices I wanted to use. You can choose any mixture of spices and herbs, the sky is the limit here!
I then used an ice cream scoop and portioned out 6 burgers, flattened them out in a bowl with a layer of Panko crumbs, flipping the burger over to coat both sides. Then I fried them in olive oil until both sides were crispy.
We ate these Sweet Potato Rosemary Burgers on the Whole Wheat Buns above with some Whipped Nayonaise, romaine lettuce, tomato, and pickles. Very tasty! However, I now know, I am not a fan of Whipped Nayonaise. Which is not a surprise, since I also never liked Miracle Whip. Luckily Mendal and Miranda both liked it a lot so the jar won’t go to waste. Don’t worry my sandwiches won’t be dry, I do love mashed up avocado and hummus (flavored and plain) and stone ground mustard. I would also like to try Miso Mayo soon, since it is not a fake mayo (despite the name).
Take a gander at this awesomeness! Seriously? How can a veggie burger be this pretty?
WOW, I just realized that my first real post in a week ended up being a recipe review (the BUNS), an original recipe (the Burgers) and a product review (the Nayonaise)! Awesome!
Yes please! I Love me some french toast. I am serious about it though, it can’t be too eggy or too soggy or two squishy. Last year I found the perfect recipe, it was for baked french toast. The traditional stuff, you know with butter, eggs, milk and white bread. I made it for Christmas breakfast and it was a huge hit!
Fast forward 8 months or so and you find us going Vegan. So, now I’m on the hunt for a vegan french toast recipe. One that doesn’t use any of those ingredients, but still satisfies my love of good french toast. It seems impossible, but the first recipe I found was fantastic, I loved how it tasted and how easy it was to make, but it wasn’t exactly how I like my french toast. But then it was made with homemade whole wheat bread so it was destined to be dense!
I used a recipe by Of Course, Vegan. It uses bananas instead of eggs and was very easy to make. Everything cooked up well and tasted great! So you should go to Of Course, Vegan. and make this now, for Breakfast, Lunch, or Dinner, or even a Snack! I plan to make some white whole wheat bread next time I make this recipe, hopefully it will get the texture closer to the yum factor of that baked french toast from Christmas.
You might have noticed that my french toast is circular! That is because the bread I used is in muffin form. I have been making a fantastic, easy no knead whole wheat sandwich bread. One day I thought, if I made the recipe in my large muffin tins I might be able to use the recipe as a bun for some portabella mushroom caps. The bread baked well, but they were too tall and dense to be buns. I used them anyway, but I ended up with a few left over, so I cut them into rounds dunked them into the banana batter and fried them up!
They fried up really well, though I did have the heat too high so I burned a few. But that works for me because I like things a little charred (waffles and pancakes included).
I shared them with Mendal and she liked them too, she’s not really into sweet sticky breakfasts. Or at least that’s what she has told me for the last 5+ years, but every time I make waffles, pancakes and french toast she eats them! Now I really want to go make this again, and I just happen to have 2 bananas in need of a good recipe. 😉