Banana Pancakes

RECIPE CREATED BY MY NEW ROOTS

https://www.mynewroots.org/site/2012/01/gluten-free-banana-bread-pancakes-2/

After going vegan I wanted to learn how to cook without using animal by products so I came across some amazing blogs like My New Roots. This banana pancake recipe is truly amazing! I’ve made it countless times for myself and others and it never seems to disappoint. Whip

INGREDIENTS

Dry
1/3 cup walnuts
2/3 cup gluten free rolled oats
1 tsp baking soda
pinch of pink Himalayan sea salt

Wet
1 very ripe banana
1 tsp. liquid vanilla extract or powder
1 tsp. olive or coconut oil (optional)
2/3 cup nut milk (almond, soy, oat or cashew milk works best)
2 tsp. maple syrup

Garnish
maple syrup
1 banana, sliced
a handful of walnuts, chopped
extra-dark chocolate, grated (for a special treat!)

DIRECTIONS

1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine.

2. Add all wet ingredients to the food processor and blend to combine.

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature.

4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).

5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all.

ENJOY!

Vegan Cheese Sauce

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SAY VEGAN DAIRY FREE CHEEEEESE!

After I first made this dairy free vegan cheese sauce, I was blown away! how easy eating a plant based whole foods diet could be for the rest of the world. Not only does this cheese dip taste good but it benefits the planet and the lives of animals by choosing to omit dairy. Contrary to popular belief, humans were never meant to drink cows milk when we can thrive and be even healthier without it.

INGREDIENTS

  • 1 cup chopped carrots

  • 2 cups chopped russet or yellow potatoes

  • 1/2 yellow onion or 2 tsp of onion powder

  • 1-2 cloves of garlic or 2 tsp garlic powder

  • 2 tbsp fresh lemon juice

  • 1 sprig of dill

  • 1-2 tbsp of water for consistency

  • 1-2 tsp sea salt

  • 1/4 cup soaked raw cashews (optional)

  • 3 tbsp Nutritional yeast (optional)

  • 3 tbsp Soy or Coconut Aminos (optional)

tools

directions

  1. Soak the cashews in a bowl of water overnight or for at least 6 hours. Drain and rinse. (For a quick-soak method, bring a small pot of water to a boil and turn off the heat. Add the cashews to the hot water and soak for 30 to 60 minutes. Drain and rinse.)

  2. Add potatoes, carrots and onion to a small pot and cover with water. Bring to a boil, reduce heat to medium, and simmer uncovered for 10 to 15 minutes until fork tender. Drain.

  3. Add all ingredients except hot sauce to a high-speed blender and blend until smooth. If the mixture is too thick, a splash of water or oil can help it along. Sample the sauce and adjust any additional seasonings if desired. Add Sriracha (or other hot sauce) as preferred, if you’d like to give the cheese a spicy kick! The sauce will keep for up to 3-4 days if kept in an airtight container.

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If you're drinking cow's milk then it's because a baby calf isn't and to create cheese, you need 10 times the amount of milk. When people say, "I love cheese so much I can't give it up", they are simply addicted to the casomorphine properties within dairy that is essentially an opiod like hormone that attached baby calf to its mother so it will continue to dirnk her milk so it can grow. Cows milk is not for humans yet we steal baby calfs from their mothers immediately after birth. Watch the video below to see the painful truth of what we inflict to mother cows after giving birth.

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There are so many dairy free alternatives out on the shelves at your local grocery store now because people are waking up to the dark side of the dairy industry. If you wouldn’t put your

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ENJOY!

Is cheese one of the reasons why you can’t go vegan? 💛🧀💛 Keep reading...

What if I told you that you don’t actually love cheese, you are simply addicted to casomorphine. Caso what!? 😧 Beta-casomorphine-7, which is a naturally occurring peptide & opioid found in dairy milk (bovine secretions) that is meant to attach a baby calf to its mother so it can grow from just a hundred pounds to over a thousand. 

Did you also know that all milk comes from grieving mother cow who just gave birth from artificial insemination? By purchasing products containing dairy, baby calfs are taken from its mother shortly after birth, chained to a tiny calf crate (swipe to see photos), forced to drink milk replacer and eventually killed off for veal 🥩 This is standard practice!

Why inflict such emotional suffering upon a nursing mother just to satisfy your addiction when you could easily eat something else? There is no human need for cows milk because we are simply not baby calfs. It even takes 10 pounds of milk to produce just 1 pound of cheese... Talk about an unsustainable product 🚫🧀

Wean yourself off of cheese with this FAT FREE //NUT FREE healthy vegan cheese recipe:

🥔 2 cups organic russet potato (without skin)

🥕 1 cup chopped organic carrots

😂 1/4 cup organic yellow onion or 1 tsp o. powder

🌶 1/2 cup of organic red bell pepper (raw)

👹 1 garlic clove or 1 tsp garlic powder

🍋 1-2 tbsp juice of an organic lemon

💦 1-2 tbsp of cooking water to thicken or thin

🔅 Optional: 2-4 tbsp of nutritional yeast (perfect for transitioning off of cheese but I’m not a fan of eating “nooch” consistently).

Directions: Boil potatoes, carrots & onion for 15 minutes. Add all ingredients into high speed blender and blend for 45 seconds. Add water & spices to taste and make this your own. 

You can also sub the russet potato for sweet potato and add in zucchini or other colored peppers. I don’t post recipes that much because I encourage people to play around in the kitchen like I do. 

Add this “cheese” to pastas, veggies, potatoes, use as a dipping sauce, fondu, pour over nachos, or sip on like soup. Most importantly, educate yourself and others on the cruel practices of the dairy industry. 🐮❤️🐮