Hoe Cakes (aka Cornmeal Pancakes)

Hoe cakes, also known as cornmeal pancakes, are basically a pancake that is typically made with a equal parts flour and cornmeal.  They get their name from way back in the day when they were cooked on hoe over a fire.  These little treats were George Washington’s breakfast of choice and he enjoyed them with honey.  I like mine with raw agave or maple syrup and vegan Earth Balance (note: the Whipped one tastes like butter and is much better than the Original).

Makes 3-4 small hoe cakes

Ingredients

1/4 cup almond milk

2 tsp fresh lemon juice

1/4 cup cornmeal

1/4 cup flour (I use half whole wheat and oat flour)

1 tsp baking powder

1/4 tsp salt

2 Tbsp unsweetened applesauce

1 Tbsp agave nectar or maple syrup

Canola oil

Method

Recommended: use a cast iron skillet and set on burner over medium heat to allow it to heat while you mix ingredients.

Measure your almond milk in a measuring cup and then add the lemon juice.  Give it a stir and set aside.

 Add cornmeal, flour, baking powder, and salt to a bowl and whisk or stir.  Add applesauce, agave, and almond milk mixture and stir.

For each cake add about 2 tablespoons of batter to lightly oiled, heated skillet. Spread out to form a small circle.  Let cook about 4 minutes (will depend on how hot your skillet is) or until the edges start to dry and crust.  Flip and cook about 3-4 more minutes.

Falafel Spiced Roasted Chickpea Tacos

I really love falafel.  So much in fact that at one point I created a baked falafel recipe in my early days of blogging.  I’ve been meaning to revisit this recipe to see how I could revamp it, but to have to bust out the food processor, form little patties, and all that, just hasn’t been something I’ve had time for.  So I had this brilliant idea to take all those spices and flavors and just coat the chickpeas in them, then roast them.  I do love roasted chickpeas. I substitute onion for onion powder, fresh garlic with garlic powder that way I wouldn’t have to worry about it burning in the oven and the flavors would be all combined.   It worked like a charm!  I got my falafely goodness without the work. Yep, I’ll pat myself on the back for this one.  It’s pretty freakin’ good.

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Makes 4 tacos

Ingredients

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

2 tsp lemon juice

2 tsp coriander

2 tsp cumin

1 tsp garlic powder

1/2 tsp onion powder

1/4 tsp white pepper

1 Tbsp finely chopped fresh cilantro

1 Tbsp finely chopped fresh flat leaf parsley

Salt and pepper to taste

Toppings:

Diced tomato

Diced onion

Diced dill pickle (yes this goes very well with falafel)

Lettuce

Tahini dressing (I love the one from Trader Joes that you can find by the hummus or try my recipe)

Taco size tortillas

Method

Pre-heat oven to 400 degrees.

Chickpeas to a bowl and add olive oil and lemon juice.  Give it a toss to coat.

In a small bowl, mix all the spices together.  This is important so that you have an even flavor throughout.  Add the spices to the chickpeas along with the fresh herbs and lastly the salt and pepper.  Toss to thoroughly coat.

Spread chickpeas on a parchment-lined baking sheet and bake 30-40 minutes (depending how crispy you want them).

BBQ Tempeh Sandwich with Coleslaw & Avocado

Can it just be summer already!?  The days are getting longer, the flip flops have had a couple outings, and baseball is here but I’m done with wearing a coat to the games.  So yea, I’ve been daydreaming about all things summer and it shows with what I’ve been craving.

This is the first of many summer recipes that I’ll be cooking up.  The marriage of a smokey barbecue sauce and a tangy coleslaw is simply divine.  Add in the avocado, put it between bread, and it’s heaven!  It’s important to get a stellar barbecue sauce and if you’re vegan, read the ingredients.  Some have worcestershire sauce in them and therefore can have anchovies (yes, many worcestershire sauces have anchovies).  Some BBQ sauces also have honey so heads up for those who may avoid that as well.  I love Stubb’s or Trader Joe’s Kansas City Style Barbecue Sauce, which is pretty kickass.  Check out it’s 5 out 5 stars  review on this site loaded with reviews of barbecue sauces.

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Makes 2 sandwiches

Ingredients

Tempeh

1/2 package of tempeh, sliced

Barbecue sauce

Coleslaw

2 Tbsp unsweetened almond or soy milk

2 tsp distilled white vinegar

1 tsp lemon juice

2 Tbsp vegan mayo, such as Earth Balance or Vegenaise

1 Tbsp sugar

1 Tbsp grated onion

Salt and pepper to taste

2 cups shredded or chopped cabbage

1 small carrot, grated

Slice bread or roll

Avocado, mashed

Method

Place sliced tempeh in a shallow tupperware or dish.  Slather on the barbecue sauce with a brush (a small spatula or spoon will work) getting it all nice and coated. Let it sit in the fridge for an hour.

While it’s marinating, make your slaw.  This is also best if it has a little time to sit.  Mix your almond milk, vinegar and lemon juice in a bowl.  Give it a stir and let it sit for a 5 minutes.  Now whisk in your mayo, sugar, onion, salt and pepper.  Make any adjustments to suit your taste.  Add cabbage and carrot and toss to thoroughly coat.  Set in the fridge.

Pre-heat oven to 375 degrees.  Take tempeh slices and lay on a baking sheet lined with parchment or a silpat.  Bake for 10-12 minutes, flip pieces and bake another 10-12 minutes depending on how thin the tempeh is sliced and how crispy you want it.

Take some mashed avocado and spread on one or both slices of bread.  My favorite way to assemble is bread w/ avocado, tempeh, spread on a little extra barbecue sauce, coleslaw, bread w/ avocado.  Dig in!