I had brunch with my veg meetup group today and got a great vegan pizza! In place of cheese was a savory garbanzo bean spread and it was topped with grilled radicchio, grilled red onion, and kalamata olive-jalapeño tapenade. I also got a delicious avocado, melon, cucumber juice blend.
One of the meetup girls mentioned an ice cream place called Tin Pot Creamery around the corner so we checked to see if they had any vegan options. Damn, Palo Alto, I love you so much. There was a blackberry lime sorbet *and* a homemade vegan peanut butter chocolate chip ice cream! It was so creamy and delicious, I was over the moon. What a great way to start the weekend 🙂
Holiday weekends mean brunch time! Mr. HVC wanted pancakes for breakfast this morning and before he could finish saying the word I was already pulling out my worn copy of Vegan with a Vengeance. It’s a simple recipe but definitely makes the best vegan pancakes I’ve ever had. It’s also really easily modified — I’ve used lots of different flours, fruit, nuts, and extracts and they come out great every time!
I always use white whole wheat flour and add in a handful of chopped walnuts. When I’m down to the last bit of batter I dump in some semi sweet chocolate chips to make my favorite breakfast treat 🙂
This week’s cookbook challenge features recipes from Colleen Patrick-Goudreau. We tried out the sweet corn pancakes from The Vegan Table along with sausage patties from Hell Yeah It’s Vegan, pears from our CSA box, and fresh sliced tomatoes from our garden.
The pancakes came out more like biscuits so next time I would add more water to the batter and try to make thinner cakes. I used half whole wheat pastry flour and half AP flour to make them healthier but not too heavy.