Vegan Waffle Recipe

In our household it is VERY rare we have pancakes and waffles FOR breakfast, instead we enjoy eating them for dinner. I know backwards, right? But our fancy meals are usually dinners and my "easy" nights, because I rarely have anything I can make that is easy especially since I cook from scratch is breakfast meals. Anyways, here is the recipe!

2 cups of flour
4 tsp of baking powder
1 tsp of cinnamon OR sugar (we use sugar because Dagney can't have cinnamon)
1/2 tsp of salt
2 cups of rice beverage
1 cup of unsweetened apple sauce
2 tbsp olive oil

Mix dry ingredients in one bowl
 Mix wet ingredients in a seperate bowl
Combine ALL ingredients.

Preheat your waffle iron and scoop just the right amount in your iron. Cook long enough until golden brown.

If you are using a non stick waffle iron they still MAY stick so use a fork to lightly unstick them. If you aren't using a non stick waffle iron spray some oil onto the grill and it should help keeping it from sticking.

Top with whatever you desire! Enjoy. :)

Vegan black been burgers

Dagney loved these!

Ingradients:

1/2 onion finely chopped
1 can black beans
1/2 cup of brown rice flour
Bread crumbs
1 tsp garlic powder
1/2 tsp salt.

Directions:

Mash black beans together. Add onions, brown rice flour, garlic powder(add as much as you like) and salt. Combine all ingredients together with hands and add as much bread crumbs to make a patty stick together.

Cook in a frying pan on medium in some extra virgin olive oil. You will want each side of the patty to be golden brown.

Here is a picture of Dagney enjoying them. We also made home made buns too, because Dagney can not eat store bought.

Recipe time!!! Quinoa Stuffed Peppers

I made this a few weeks back when I was visiting with my Grandparents in Florida. My Grandfather didn't really like it very much at all, but my Grandmother, myself, my husband enjoyed them.

Keep in mind you don't have to add meat if you are vegetarian and you don't have to add cheese if you are vegan.

Stuffing Ingredients:

8oz of extra-lean ground turkey or chicken.
1/2 small onion chopped
1/2 red bell pepper chopped
1 cup slice mushrooms
1 tbsp chopped rosemary
1 tbsp chopped fresh thyme
1 tomato chopped
1 small zucchini chopped
1 cup cooked quinoa
1/4 tsp salt
1/4 tsp freshly ground black pepper

Other Ingredients:

1 large orange bell pepper
1 large yellow pepper
1 tomato sliced into four thick slices
1/4 cup dry white wine
1 cup shredded swiss cheese

Directions:

Cut orange and yellow peppers in half lengthwise and remove core and seeds

Trim a thin slice off the bottom of each to allow to lie flat

In the casserole dish, microwave peppers, covered, on high for 3 minutes, or until tender-crisp. Let cool to room temperature, covered. Drain and pat dry.

Prepare the stuffing.
In a large skillet, over medium heat, brown meat until no pink remains.

Add onion, red pepper, mushrooms, rosemary and thyme; cook stirring, until onions are translucent, about 3 minutes.

Add chopped tomato and zucchini and cook, stirring, for 5 minutes.

Stir in quinoa, salt, pepper.

In the casserole dish, arrange tomato slices and add wine. Set each pepper half, cut side up, on tomato slice. Fill each pepper half with the mixture, mounding the stuffing. Cover and bake in preheated oven for 15 minutes, or until bell peppers are fork tender. Uncover, top with swiss cheese and bake, uncovered, for 15 minutes more or until cheese is melted.

Enjoy!!!