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whole grain

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Sweet Potato Pancakes with Maple Almond Butter Drizzle

As mentioned in my last post, I’m really getting into using sweet potatoes as a fun way to spice up breakfast.

I hadn’t imagined I’d be posting two sweet potato recipes in a row that are designed for breakfast. But I’m not mad about it. Quite the opposite actually.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

This one comes as a spinoff of one of my good friend’s recipes.

I’m fortunate to have another great food blogger gal pal just a 15-minute bike ride away from my own kitchen headquarters. Emily (from Nourishing Matters) and I do a lot of week night cooking collabs, and I’m always obsessing over her latest creations that she puts up on Instagram.

That being said, it felt like a real treat to try out her Sweet Potato Pancake dish. This was a top candidate on my to-make list for some time.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

I’m happy to report that this recipe is super fun.

Just as I’ve found sweet potatoes to be a great resource for brightening up breakfast, I’ve now found that they act as a great mechanism for jazzing up traditional pancakes, too.

Unfortunately, while I like to pretend I’m still a kid, plain pancakes just don’t cut it for me like they used to. Throw some blueberries in there, and I’m a happy gal. Or oats and bananas. Or anything else that’ll perk that plate of flour up a bit.

If you feel the same about pancakes, try giving sweet potatoes a go.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

While Emily uses tahini, I decided to use Barney’s almond butter here, both within the pancake and for a creamy maple drizzle to add on top.

That almond-maple drizzle now has me dreaming of other uses for the sauce. So good and so easy!

Sweet Potato Pancakes with Maple Almond Butter Drizzle

These pancakes were pretty easy to make too and are perfect if you have any leftover sweet potatoes on-hand from the night before.

If you don’t, you can simply use the quick steaming method described in the recipe below. It shouldn’t take longer that 15 minutes to get the potatoes to the soft texture needed for the pancakes.

Sweet Potato Pancakes with Maple Almond Butter Drizzle

Be sure to slow-cook these pancakes on the griddle. You don’t want to turn the heat all the way up to high, or you’ll end up with blackened exteriors and a far too mushy interior. Patience!

That being said, these are a bit moister (in a good way!) than traditional pancakes, so don’t be alarmed if the inside is a bit soft even after cooking for a handful of minutes on each side. The texture makes the perfect compliment to the crunchy almonds you’ll put on top along with, perhaps, an optional handful of toasted coconut flakes too. After finishing with the maple-almond drizzle, it’s hard to deny this is a super fun treat for breakfast or brunch.

Who’s ready for Sunday morning?

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Vegan Banana Chocolate Chip Muffins

Vegan Banana Chocolate Chip Muffins

I like muffins to be rather distinctive from cupcakes.

Not too sweet. Heartier than a light and fluffy cake. And filling enough to leave me satisfied after just one.

Although, hints of decadence (like chocolate chips) are a must, so that the yearning for an icing topped cupcake doesn’t follow.

Vegan Banana Chocolate Chip Muffins
These Vegan Banana Chocolate Chip Muffins fit the bill perfectly for that description, packed with wholesome ingredients like oats, whole grain flour and bananas, while being balanced with a touch of sweetness lent by brown sugar, cinnamon and a dose of dark chocolate.

Eat them for breakfast, eat them at snack-time, eat them for dessert, eat them whenever — guilt-free.

Feel free to play around with this recipe, too, by adding nuts or raisins or even other spices. There’s no better time to play around in the kitchen than when it’s cold outside, and as I agonize over the blanketing of snow outside my window, I hope these will give you a little comfort like they’ve given me!

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Vegan Peach Pie with Spelt Rye Crust

Vegan Peach Pie with Spelt Rye Crust

Summer becomes real when you have a slice of peach pie on your plate from fresh fruit just picked from the nearby orchard.

This, my friends, is true summer beauty.

Vegan Peach Pie with Spelt Rye Crust

I may have to declare this as one of the best pies I’ve ever made. And it’s the peaches that went inside that must be bestowed with a large portion of the credit.

Peach season here in Pennsylvania has reached its prime, and the fruit on the trees this year is thriving.

Vegan Peach Pie with Spelt Rye Crust

Juicy and sweet, peaches are certainly undergoing a stellar year.

And as a result, the pies that are produced from those peaches are reaping all of the benefits.

After all, a pie is only as good as the fresh fruit that’s going inside of it. Which is why the filling needn’t be anything too fancy or complicated.

Vegan Peach Pie with Spelt Rye Crust

The project in undertaking the creation of this pie isn’t the filling, but the crust, which you’ll find true of most pie recipes. After some slicing and dicing, the filling takes minutes to make.

Meanwhile, the crust takes a little finesse. But nothing unmanageable, even for the novice baker.

I like to consider pie-making as the perfect put-on-a-few-records and chill-in-the-kitchen-all-Sunday-afternoon activity. Nothing wrong with that, right?

Vegan Peach Pie with Spelt Rye Crust

If you’ve never done a lattice before, basically you’re just attempting to weave the top strips of crust over and under each other. You may wish to refer to a simple tutorial when you get to that step, as I admit, my instructions may not be the most extensively written-out.

The warm slice of pie that comes out of the oven, (one you’ll top with cold ice cream…perhaps vanilla coconut!) is certainly worthy of every last second of effort that goes into creating this. As I said earlier, this is true summer beauty on a plate and certainly summer baking at its finest.

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Mango Toast with Drizzled Honey and Tahini

Mango Toast with Drizzled Honey and Tahini

Mango toast.

Could it be the next avocado toast?

Mango Toast with Drizzled Honey and Tahini

When the avocados on display at the store aren’t ripe, but the champagne mangos are awaiting at their prime, the answer is a clear yes.

Mango toast becomes the snack or breakfast of champions.

Mango Toast with Drizzled Honey and Tahini

Easy-to-make yet feeling oh-so luxurious, mango toast is the kind of eat you can treat yourself whenever the moment calls for it.

Feel like having an indulgent Sunday brunch? Mango toast is there for you. And won’t make you feeling like crawling back into bed afterwards.

Need a mid-afternoon snack during a hard day at work? Mango toast is there for you, too, without calling for too much of your attention.

In moments where you simply need to refresh, mango toast allows you to relax and enjoy with a prep time of 5 minutes or less.

It’s not a bad dessert option, either.

Mango Toast with Drizzled Honey and Tahini

Here, sweet mango compliments an earthy, creamy drizzle of tahini, all of which gets topped with aromatic, toasted walnuts. Choose a rich, whole grain bread. You want a slice with some oomph versus one filled with an excess of air bubbles. Go for something with seeds, a loaf that feels nourishing and hearty. If a whole grain sourdough option is there, reach for that. The tanginess in contrast with the mango and honey is divine.

Enjoy!

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Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

I craft a lot, a lot of recipes. And I’m always dreaming up more in my mind. Yet, every year, Thanksgiving comes around, and rarely do I have a clue of what I’m going to make.

Usually, the winning idea arrives last minute (fashionably late). Often, it’s after a few Google searches, and several emails from my sister inquiring about what I’ll be bringing to the family feast. Usually she gives up. And often I show up with a surprise. Which means, it needs to be good. Great. Worthy of all turkey-eaters to save some vegetarian room on their plate.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

This year, I was given some time in advance to think. Well, actually, required to set aside some time to choose a Thanksgiving dish to share recipe.

I hosted a Friendsgiving this past weekend, which was perfect for practicing my holiday cooking skills before the real deal rolls around.

This heaping bowl of thyme-infused rice and squash goodness got gobbled up in no time. If I had to give it an alternate name, I’d call it Healthful Holiday Party-in-a-Bowl. It’s a true celebration of fall’s best festive flavors.

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

Here, nutty rice pairs with creamy squash and a sweet-meets-tart punch of flavor from the cranberries. Buttery, pan-roasted pecans add a crunch, while thyme drives that classic Thanksgiving feel that we all know and love. I sautéed the onion in butter to richen things up, and finished it off with parsley to add a complimentary freshness. The result, as previously mentioned, is a T-day party-in-a-bowl. Are you ready to celebrate?

Harvest Squash and Wild Rice Pilaf with Pecans and Cranberries

If you’re not sure what you’re bringing to the Thanksgiving table yet, I’m throwing this into the recommendation hat. It serves as a great vegetarian main dish that leaves you satisfied with all of its festive goodness.

If you do have a recipe already picked out, this needn’t be reserved solely for the holidays. Healthy and wholesome, I’ll certainly be bringing this to the table again this season. Cheers.

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