danidee
4 years ago5,000+ Views

Vegan Bananas Foster Pancakes - Made With Hazelnut Liqueur!

Breakfast - when I have time to really eat it! - is with no question my favorite meal of the day. From waffles to baked oatmeals to loaded tofu scrambles, there's so many delicious and simple options to a vegan breakfast. This morning, for example, when going through the kitchen, we realized we had tons of leftover bananas from last week's Trader Joe's run. Needless to say, for our first breakfast of 2015, vegan bananas foster pancakes were on the menu! You can make this recipe with alcohol or without. We used a hazelnut liqueur, but I would also recommend swapping it out for either banana liqueuer or a dark rum if you have it. But if you don't want to use any alcohol at all, that's fine too! Omit it entirely, and it will still be a completely indulgent alternative to your standard pancake breakfast. ------------------------------------------------------- Vegan Bananas Foster Pancakes To Make the Pancakes: 1 cup flour 1 tablespoon sugar 2 tablespoon baking powder A pinch of salt 1 cup non-dairy milk (We used plain soymilk.) 2 tablespoon vegetable oil Combine the flour, sugar, baking powder and salt in a large bowl until well mixed. Mix in the soy milk and oil and beat together until batter is smooth. 1. Drop 1/4 cup of batter at a time onto a well greased frying pan over medium-high heat. 2. When bubbles appear on the surface of the pancake, approximately 3 minutes, flip, and cook the other side for another 2 minutes. 3. Place on plates and top with bananas foster sauce. To Make the Bananas Foster Sauce: 4 ripe bananas, peeled 4 tablespoons Earth Balance (or another vegan butter spread) 1 cup light brown sugar, packed 3/4 teaspoon ground cinnamon 1/2 cup hazelnut liqueur, optional (We used Frangelico brand.) 1. Peel the bananas, and then cut them in half across and lengthwise. 2. Melt the Earth Balance in a large skillet over medium heat. Add the brown sugar and cinnamon and cook, stirring, until the sugar dissolves about 2 minutes later. Add the bananas and cook on both sides until the bananas start to soften and brown. 3. Carefully add the hazelnut liqueur. Shake the pan back and forth, basting the bananas, until it reaches a proper sauce consistency. Remove the pan from the heat, and ladle sauce onto the pancakes. Enjoy!
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I don't know how many of these I could stomach early in the morning but I am so interested in that sauce!
I love how you included alcohol in breakfast. haha. I generally don't like the tarty texture on banana, but with pancake it's bearable. Thanks for sharing!
When I was visiting my parent's for Christmas they had just bought a new bottle of Frangelico. Had I known of this recipe before I left I would have nicked it!
@GetFitwithAmy Yeahhh, this one's pretty rich. I'd save it for those once-in-a-while special brunches. ;)
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Pikachu Buns
I was in a baking mood and decided to try to make these! They came out good for my first time ๐Ÿ˜๐Ÿ˜ I'll post my recipes below if you'd like to try and make them. If you'd like the recipe, message me ๐Ÿ˜˜ My bun recipe: -200g milk (Lukewarm) -5g active dry yeast -30g sugar --240g bread flour -60g all purpose flour -30g butter (room temp) -Egg wash Step 1: put lukewarm milk, sugar and yeast in a bowl. Whisk and set aside for 5min Step 2: in a separate bowl, combine bread flour and all purpose flour. Then add milk mixture. Add a pinch of salt and knead dough Step 3: after dough can take ball form, knead in the room temp butter. Knead until butter is fully incorporated. After incorporated, put in a lightly greased bowl cover with plastic wrap and set aside in a warm place for 30-40 min. Step 4: after 30-40 mins, take dough out. It should have doubled in size. Put flour on your finger and poke the middle of the dough. If it first bounce back, declare the air from dough and cut in 8 equal pieces. Form in to balls and set aside on a baking sheet for 10-15 mins. Make sure to cover with a lightly dampened cloth. Step 5: cut two areas on the doughball across from each other in a diagonal direction. Egg was the parts you cut in to. Sprinkle with sugar cover them again with a lightly dampened cloth and let them rest for 30 mins - an hour. They will double in size again Step 6: bake in an oven preheated to 400ยฐ for 10-12 mins and you're done! Chocolate pudding filling: -2 egg yolks -2 1/2 tbsp sugar -1 tbsp all purpose flour -1 1/2 tbsp corn starch -1 tbsp coco powder -200ml milk (hot) -2 tbsp butter -30g chocolate. I used four squares of semi sweet chocolate Step 1: whisk egg yolks and sugar together. In separate bowl, combine flour, corn starch and coco powder. Add mixture to yolk mixture and whisk together. Step 2: slowly add hot milk to the chocolate yolk mixture. When fully combined. Put yolk mixture through a strainer into a pot. Out put on burner and set to medium heat. Continuously whisk until mixture thickens to pudding consistency. Step 3: take off heat immediately and add butter and chocolate. Continue mixing until chocolate and butter mix in. Step 4: place plastic wrap directly on pudding and put in fridge to cool. After it cools, mix it again and add to piping bag.
Healthy Strawberry Chia Watermelon Smoothie
Cold and refreshing, sweet and tart, with a twist of lime for freshness โ€“ this vegan, gluten-free smoothie is a perfect (and healthy!) summer treat, complete with chia seeds, which I probably don't need to tell you are a nutritional GOLD MINE. Chia seeds are packed with fiber and antioxidants. They're a good source of protein, and gram for gram, have more Omega-3 fatty acids than salmon. It's no coincidence that "chia" means "strength" โ€“ ancient Mayans and Aztecs prized this tiny seed for its sustainable energy. Today, health nuts everywhere rejoice in the chia's ability to pack so much good stuff into so few calories! (Source) This delicious, refreshing smoothies could not be easier to make. Minimalist Baker has whipped up another incredible recipe for us; check out their site for a lot of other wonderful treats that take one bowl, less than 10 ingredients, or 30 minutes (or less!) to prepare. In the meantime, pour yourself a big glass of this smoothie, sprinkle on some chia seeds, and feel your cares float away on the summer breeze. Strawberry Chia Watermelon Smoothie Recipe by Minimalist Baker Serves 2 Ingredients 1 1/2 cups (240 g) fresh watermelon, cubed (black seeds removed) 1 cup (120 g) frozen strawberries 1/2 ripe banana (50 g), previously peeled, chopped and frozen 1/2 - 3/4 cup (120-180 ml) unsweetened plain almond milk 1 lime, juiced (~30 ml) 1 Tbsp chia or hemp seeds (optional) Add all ingredients to a blender and blend until creamy and smooth, adding more almond milk to thin, or more frozen strawberries or ice to thicken. Taste and adjust seasonings as needed, adding more lime for acidity, banana for sweetness, or watermelon for a more intense watermelon flavor. Top with additional chia seeds to mock watermelon seeds! Best when fresh, though leftovers keep covered in the refrigerator for 1-2 days. I can't wait to give this a try โ€“ let me know how yours come out! :)
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These look simply incredible. Two of my favorite things, chocolate chip cookies and caramel, combined into one heavenly cookie creation. I was looking for more caramel recipes (because that's what I do in my spare time, duh) when I found this recipe from Table for Two. I mean, can you even imagine anything more perfect?!? Look at that gooey, warm caramel. Those molten chocolate chunks. That perfectly chewy cookie. Imagine how good these are fresh out of the oven. Caramel Stuffed Chocolate Chip Cookies Prep Time: 10 min. Cook Time: 13 min. Difficulty: Easy Recipe adapted from Table for Two Ingredients 3 sticks (1ยฝ cup) unsalted butter, softened 1ยฝ cup dark brown sugar, packed ยฝ cup granulated sugar 2 eggs 4 tsp. vanilla extract 2 cups all-purpose flour 2 cups bread flour (you may use all-purpose flour instead if you don't have it on hand) 4 tsp. cornstarch 2 tsp. baking soda 1 tsp. salt 1ยฝ cups chocolate chunks ยฝ cup dark chocolate, finely chopped 18 caramel candies, cut in half to give you 36 Directions 1. Preheat oven to 350ยฐF. Line baking sheets with parchment paper. In a large bowl, whisk together the flours, cornstarch, baking soda, and salt. In another mixing bowl, cream together butter and sugar until fluffy (about 2 mins). Add eggs and vanilla. Beat 2 more mins. 2. Gradually add flour mixture, beating until fully incorporated. Fold in chocolate chips with a spatula. To form the cookies, take a spoonful of dough, and use your thumb to make a small hole and press the caramel into the center. Re-roll the ball to cover the caramel candy. 3. Bake for 11-13 minutes. They may look quite soft at this point, but remember they will continue to cook after you remove them from the oven. Allow them to cool completely on baking sheet, or else they'll break and caramel will ooze everywhere. Enjoy, my fellow cookie monsters!! This one's for @JPBenedetto โ€“ maybe you could find a way to work in some oatmeal here, for a little extra chew? :D <3 @Luci546 @MooshieBay @InPlainSight You guys might like this one as well :)
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sautรฉ, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
์˜ฌ์—ฌ๋ฆ„์„ ๊ฐ•ํƒ€ํ•  ๋†์‹ฌ์˜ ํ•˜์ ˆ๊ธฐ๋ฉด 3์ข…
๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉด, ๋ƒ‰๋ผ๋ฉด, ๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉด ๋†์‹ฌ์ด ํ•˜์ ˆ๊ธฐ๋ฉด ์‹ ์ œํ’ˆ 3์ข…์„ ์„ ๋ณด์ด๋ฉฐ ์ผ์ฐŒ๊ฐ์น˜ ์—ฌ๋ฆ„ ๋ผ๋ฉด์‹œ์žฅ ๊ณต๋žต์— ๋‚˜์„ ๋‹ค. ๋„ํ† ๋ฆฌ๋ฅผ ํ•จ์œ ํ•ด ์ซ„๊นƒํ•œ ๋ฉด๋ฐœ์ด ํŠน์ง•์ธ โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™๊ณผ SNS ํ™”์ œ ๋ ˆ์‹œํ”ผ๋กœ ๋งŒ๋“  โ€˜๋ƒ‰๋ผ๋ฉดโ€™, ์—ฌ๋ฆ„์ฒ  ์ธ๊ธฐ๋ฉ”๋‰ด์ธ ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์—์„œ ์ฐฉ์•ˆํ•œ โ€˜๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉดโ€™์ด ๊ทธ๊ฒƒ์ด๋‹ค. ์ œํ’ˆ์€ ์˜ค๋Š” 3์›” 25์ผ๋ถ€ํ„ฐ ์ˆœ์ฐจ์ ์œผ๋กœ ๋งŒ๋‚˜๋ณผ ์ˆ˜ ์žˆ์„ ์˜ˆ์ •. ๋ฉด ๋•ํ›„๋ผ๋ฉด, ์ถœ์‹œ์ผ์„ ๊ธฐ๋‹ค๋ฆฌ๋ฉฐ ์•„๋ž˜ ๊ฐ ์ œํ’ˆ์˜ ํŠน์ง•์„ ์ฃผ์˜ ๊นŠ๊ฒŒ ์‚ดํŽด๋ณด๊ธธ ๋ฐ”๋ž€๋‹ค. ๋ฉด์— ๋„ํ† ๋ฆฌ๋ฅผ ๋„ฃ์–ด ์ซ„๊นƒํ•จ์ด ์‚ด์•„์žˆ๋Š” โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™ โ€˜๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉดโ€™์€ ์—ฌ๋ฆ„ ์ธ๊ธฐ ๋ฉ”๋‰ด์ธ ์ซ„๋ฉด์˜ ๋ง›์„ ๊ตฌํ˜„ํ•˜๋˜ ๋ฉด๋ฐœ์— ์ฐจ๋ณ„์ ์„ ๋‘” ์ œํ’ˆ์ด๋‹ค. ๊ณผ์ผ๊ณผ ๋งค์‹ค๋กœ ๋งŒ๋“  ๋งค์ฝค ๋‹ฌ์ฝคํ•œ ์–‘๋…์žฅ๊ณผ ์–‘๋ฐฐ์ถ”, ์ฒญ๊ฒฝ์ฑ„, ๋‹น๊ทผ ๋“ฑ์˜ ๊ฑด๋”๊ธฐ๋กœ ๋ถ„์‹์ง‘ ์ซ„๋ฉด ๋ง›์„ ๋‹ด์•„๋ƒˆ๋‹ค. ํŠนํžˆ, ๋„ํ† ๋ฆฌ์ซ„์ซ„๋ฉด์€ 1993๋…„ ๋„ํ† ๋ฆฌ๋น„๋น”๋ฉด์œผ๋กœ ์ฒ˜์Œ ์ถœ์‹œ๋˜์–ด 2004๋…„๊นŒ์ง€ ํŒ๋งค๋˜์—ˆ๋˜ ์ œํ’ˆ์œผ๋กœ ํ•ดํ”ผ๋ผ๋ฉด์— ์ด์–ด ๋†์‹ฌ์ด ์˜ฌํ•ด ์„ ๋ณด์ด๋Š” ๋‘ ๋ฒˆ์งธ ๋‰ดํŠธ๋กœ ์ œํ’ˆ์ด๋‹ค. ๋ผ๋ฉด์„ ์ฐจ๊ฐ‘๊ฒŒ ๋จน๋Š” SNS ํ™”์ œ์˜ ๋ ˆ์‹œํ”ผ์—์„œ ์ฐฉ์•ˆํ•œ ๋ƒ‰๋ผ๋ฉด โ€˜๋ƒ‰๋ผ๋ฉดโ€™์€ ์ง€๋‚œํ•ด SNS๋ฅผ ๊ฐ•ํƒ€ํ–ˆ๋˜ ๋ผ๋ฉด์„ ์ฐจ๊ฐ‘๊ฒŒ ๋จน๋Š” ์กฐ๋ฆฌ๋ฒ•์—์„œ ์ฐฉ์•ˆํ•ด ๋งŒ๋“  ์ œํ’ˆ์ด๋‹ค. ๊ฐ„์žฅ, ์‹์ดˆ, ์„คํƒ• ๋“ฑ์œผ๋กœ ์œก์ˆ˜๋ฅผ ๋‚ด๊ณ , ์–‘ํŒŒ, ๋ฌด, ์ฑ„์‹ฌ ๋“ฑ ์ฑ„์†Œ๋ฅผ ๋„ฃ์–ด ์•„์‚ญํ•œ ์‹๊ฐ๋„ ์‚ด๋ ธ๋‹ค. ๋†์‹ฌ์€ ๋ƒ‰๋ผ๋ฉด์ด ์˜จ๋ผ์ธ์—์„œ ํ™”์ œ๊ฐ€ ๋œ ๋ ˆ์‹œํ”ผ์—์„œ ์ฐฉ์•ˆํ•ด ๋งŒ๋“  ์ œํ’ˆ์ธ ๋งŒํผ, ์ธํ„ฐ๋„ท ๋™์˜์ƒ ํ”Œ๋ ˆ์ด์–ด ๋””์ž์ธ์„ ํŒจํ‚ค์ง€์— ์‚ฝ์ž…ํ•ด ์†Œ๋น„์ž ํฅ๋ฏธ๋ฅผ ์œ ๋ฐœํ–ˆ๋‹ค. ์žฌ์ƒ ์•„์ด์ฝ˜๊ณผ ํ•จ๊ป˜ ๋ณด์ด๋Š” ๋ƒ‰๋ผ๋ฉด ์ด๋ฏธ์ง€๋Š” SNS ์ธ๊ธฐ ์š”๋ฆฌ๋ฅผ ๊ทธ๋Œ€๋กœ ๊บผ๋‚ด ๋จน๋Š” ๋“ฏํ•œ ๋Š๋‚Œ์„ ์ฃผ๋ฉฐ ํ˜ธ๊ธฐ์‹ฌ์„ ์ž๊ทนํ•œ๋‹ค. ๋น„๋น”๋ฉด๊ณผ ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์˜ ๋งŒ๋‚จ, ๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉด โ€˜๋ฏธ์—ญ๋“ฌ๋ฟ ์ดˆ์žฅ๋น„๋น”๋ฉดโ€™์€ ๋ผ๋ฉด์— ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์„ ์ ‘๋ชฉ์‹œํ‚จ ์ œํ’ˆ์ด๋‹ค. ๋ฏธ์—ญ ์ดˆ๊ณ ์ถ”์žฅ๋ฌด์นจ์€ ๋”์œ„์— ์ง€์น˜๊ธฐ ์‰ฌ์šด ์—ฌ๋ฆ„, ์ž…๋ง›์„ ๋‹์šฐ๋ฉด์„œ ์˜์–‘๋„ ๋ณด์ถฉํ•ด์ค„ ์ˆ˜ ์žˆ๋Š” ์Œ์‹์œผ๋กœ ์•Œ๋ ค์ ธ ์žˆ๋‹ค. ๋†์‹ฌ์€ ์ตœ๊ทผ ๋น„๋น”๋ฉด์— ๋ฏธ์—ญ์„ ๋”ํ•ด ๋จน๋Š” ๋ ˆ์‹œํ”ผ๊ฐ€ ์˜จ๋ผ์ธ์—์„œ ํ™•์‚ฐ๋˜๊ณ  ์žˆ๋Š” ์ ์— ์ฃผ๋ชฉํ•˜๊ณ  ์ œํ’ˆ์„ ๊ฐœ๋ฐœํ•˜๊ฒŒ ๋๋‹ค. ํŠนํžˆ, ์ „๋‚จ ๊ณ ํฅ์‚ฐ ๋ฏธ์—ญ์„ ์‚ฌ์šฉํ•ด ์‹ ์„ ํ•œ ์ž์—ฐ์˜ ๋ง›๊ณผ ํ–ฅ์„ ๊ทธ๋Œ€๋กœ ๋‹ด์•˜๋‹ค๊ณ . ๋”ย ์ž์„ธํ•œย ๋‚ด์šฉ์€ย <์•„์ด์ฆˆ๋งค๊ฑฐ์ง„>๋งํฌ์—์„œ
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