Veganized Bisquick Pancakes

I grew up in the 80’s and I grew up on Bisquick pancakes. When my Dad would go away on business trips my mom would make huge batches of these for dinner with butter and lots of pancake syrup and cold milk. The Aunt Jemima stuff just wasn’t as good and I remember dreading church pancake breakfasts because it was always AJ instead of Bisquick thus making the pancakes grainy and flat for whatever reason and not fluffy. Well I was pleased as pie when I went vegan and found out Bisquick was also vegan! The only problem… ummm… whole milk and eggs are the additional ingredients. For the past few years I have used flax eggs, mashed bananas, and soy milk to sub but this weekend I tested something else out and it came out exactly how I wanted. So please take a look below and get ready for a delicious weekend breakfast because these pancakes are fast and unforgettable!

 

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Veganized Simple Bisquick Pancakes

2cups Bisquick

1 cup Silk Soy Creamer

1-2 tbsp Vanilla Extract (I use Penzey’s Mexican Vanilla)

2 Energ-G Egg Replacer Eggs

 

Making the Batter!

Make two Ener-G egg replacer eggs in a mug. Mix all other ingredients together and add egg substitute mixture last. Mixing all in well.

 

Cooking!

Heat a skillet to medium or medium high heat spraying with cooking spray or buttering with Earth Balance.

Cook until golden on each side.

Serve with Earth Balance and Maple Syrup. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Vegan Spaghetti and “Beyond Meat (R)” Sauce

When I was a kid one of my favorite things was watching my mom make meat sauce. I couldn’t see in the pot but I did get to taste test with pieces of white bread. I think I would eat about a half of a loaf of white Wonder bread by the time my mom was done cooking down the sauce. I would wash it all down with some good ol’ vitamin D “red” milk and a big orangey smile. Now that I am a grown up and a vegan… well… this isn’t on my list of things I can do. But I can try to recreate that taste. The only change to my moms sauce is really the meat. The rest was already vegan. So with that, I began my attempt with the use of the new Beyond Meat Crumbles. The only reason I attempted this recipe is because of these crumbles. They have the right flavor and texture and cook the same as regular hamburger would. This was always a problem with other crumbles; they either dried out or got mushy. Not Beyond Meat! So I was so confident making it I made it for dinner without even testing. Just to let you know… they didn’t let me down it, came out perfecto! I love Beyond Meat so so much. You should too. Also, this recipe is super duper simple and low ingredient. It is virtually error proof! Eat up!

 

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Spaghetti with “Beyond Meat” Sauce

 

  • 1 Extra large can of Crushed Tomatoes
  • 1 Extra Large Can of Tomato Puree
  • 2 mini cans of Tomato Paste
  • 1 package of Beyond Meat Crumbles
  • Olive Oil
  • Kosher Salt
  • Seasoned Salt
  • Dried or Fresh Basil
  • Granulated Garlic

 

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Cooking the Meat!

  1. Add a small amount of olive oil to an extra large sauce pot and when warm toss in Beyond Meat crumbles and a few pinches of kosher salt.
  2. Cook until heated and ready to eat.

 

Making the Sauce!

  1. Add all canned tomato products to meat.
  2. Sprinkle in Granulated Garlic, Basil, and Seasoned salt to taste.
  3. Add a little olive oil if you want now.
  4. Cook down stirring frequently over medium heat until slightly dense. Takes about 30-45 minutes.
  5. Keep the top on to avoid splatter!
  6. Serve over pasta of your choice. I prefer ziti with lines or angel hair. Enjoy!

 

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Food is Love. The Hippie Gypsy.

 

Pregnancy Nausea and Cooking

One of the things I have disliked most about being pregnant is the nausea and smell issues. I am completely avoiding the kitchen and the refrigerator and sometimes meals all together. This is probably not the best thing for Baby but it is just what happens. As I am ending the first trimester and beginning my second the nausea and smell issues are waning but the want to head back in the kitchen isn’t quite back. I use to find peace and happiness in my kitchen. At one point I am pretty sure I could have cuddled up next to my stand mixer I loved it so much. But these days the microwave and maybe some boiled water are all I can handle doing. Last night I wanted pancakes so I quickly poured the ingredients in a bowl and mixed them but made my husband cook. I was too exhausted to even think about cooking them and I knew we would end up with pancake bricks not fluffy yummy circles of goodness. So as thing progress I will add more recipes but without me doing too much in the kitchen I apologize for the lull. Please check out the old recipes and start to experiment with some of the great new products out there. Beyond Meat is doing some amazing things and I hear there is a cookbook and there are always recipes worth trying out at Chef Chloe’s website. I will post my vegan spaghetti with meat sauce in the next day or two though. I will slowly be getting back to cooking. It just feels like such a long road there! I will probably post my Bisquick pancakes recipes also since it is a few simple swaps outs. Keep reading! Things will rev up soon. And for all you pregnant Mama’s out there… I started reading Alicia’s new book “The Kind Mama”. I will have a review on that coming up too! Until then remember… food is love.

 

The Hippie Gypsy.

Vegan Thanksgiving Leftover Sandwich

So I know we are far far from Thanksgiving. But that is when my baby is due and that was on my mind when I was cleaning out my freezer and saw a huge bag of cranberries. In Massachusetts we are known for our cranberries and can pretty much acquire them year round. So I decided to make some cranberry sauce and that way I could cook down the cranberries and get them out of the freezer. I added 1 cup of sugar for every 12 ounces and then a splash of water. Nothing fancy. As I was cooking them I realized I also had stuffing leftover and thought…. THANKSGIVING SANDWICH!

When I was a kid, my father never ever ate leftovers. He hated leftovers. I did not, I figured free food and dragged them back to college as I got older. However, my Dad was always okay with Thanksgiving dinner leftovers in which we made leftover thanksgiving food sandwiches. Turkey, gravy, cranberry sauce, stuffing, potatoes, whatever you had and boom it went into a big open sandwich. So when I realized I had ingredients I thought if I make a chicken salad with Beyond Meat I will have one heck of a Thanksgiving Sandwich! So I did and my husband ate two of these sandwiches so you know they are good! Enjoy!

 

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Chicken-less Salad Ingredients:

1 container of Beyond Meat Lightly Seasoned Strips (diced)

1/4 cup Just Mayo

Seasoned Salt (to Taste)

 

Cranberry Sauce Ingredients:

12oz cranberries fresh

1cup sugar

Splash of water

 

Stuffing Ingredients:

1 box Stove Top Stuffing (savory not chicken or turkey)

Water (per instructions)

Earth Balance Original (per instructions)

 

-Sliced Sandwich Bread

 

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Making it!

Make stuffing in microwave (3mins)

Cranberry sauce: Combine all ingredients in a pot over medium heat until well combined and the cranberries pop and sugar dissolves. Continue mixing until sauce becomes less whole cranberry and more jellied. Take off heat and cool.

Chickenless Salad: Dice Beyond Meat strips and then toss with mayo and seasoned salt.

Top bread with cranberry sauce, chicken salad, and stuffing. Enjoy!

 

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Food is Love. The Hippie Gypsy.