Category: Recipes

Sesame Honey Pancakes

Lauren5 Comments

Last night, I took myself to a yoga class that was all about heart opening poses (♥♥♥!) and when I walked back to my car I passed a wine + cheese shop advertising a Tuesday date night deal, a donut “dispensary,” and a brewery where people were sitting out on the patio (in February!) and ordering from the food truck parked out front.  And I thought to myself “Gosh, I love this city!”  I love that people are out on a Tuesday night, doing whatever makes their heart happy and I love that I get to be one of those people.

And today, well I’m happy that it’s Wednesday, that I’m going to the library after work then having a lady date with Jenn and I’m happy I had these pancakes for breakfast.

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Sesame Honey Pancakes (serves 1, but can easily be doubled, tripled, quadrupled)

  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 2 teaspoons sesame seeds
  • A good pinch of salt
  • 1/2 cup (+ a little more) milk
  • 2 teaspoons honey
  • 1 tablespoon tahini
  • Blueberries and maple syrup for serving (optional, but just do it)

Mix flour, baking powder, sesame seeds and salt together in a bowl. In a measuring cup, combine milk, honey and tahini and stir until honey and tahini are fully mixed in.  Add wet ingredients to dry and mix until just combined.  Grease pan with coconut oil, then pour batter on to make two large pancakes or three medium pancakes.  Top with blueberries and maple syrup.

Enjoy!

Vegan Polenta Scramble

Lauren4 Comments

Uhhhh, I was 100% sure I posted this two weeks ago until I saw it in my “Drafts” folder.  Oops!  Anyway…

I recently saw someone post a picture of the polenta scramble they made for breakfast and no joke, I hadn’t been able to get it out of my head since.  I waited the requisite two weeks for that recipe to show up on the internet, but when it didn’t I decided to do it up on my own.  So I put red bell pepper, mushrooms, kale, an avocado and kalamata olives on my grocery list, then woke up one Sunday morning and threw it together.  It ended up being a dream breakfast that Joey and I both loved, so here’s the recipe, just for you!

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Vegan Polenta Scramble

  • 3/4 cup vegetable broth
  • 3/4 cup water
  • pinch of salt
  • 1/2 cup polenta grits
  • 2 T nutritional yeast
  • salt and pepper, to taste
  • 1T extra virgin olive oil
  • 1/2 red bell pepper, cut into slices
  • 1/2 cup sliced baby bellas
  • 2 cup kale (or a couple of handfuls), de-ribbed and roughly chopped
  • 8(ish) kalamata olives, chopped
  • 1/2 avocado, cut into slices
  • hot sauce (optional)
  1. In a small pot, bring broth, water and salt to a boil.
  2. Add in polenta, reduce heat, and stir until thickened (about 5 minutes).
  3. Remove from heat, stir in nutritional yeast, salt and pepper.
  4. Pour polenta into a small pan (I used my bread loaf pan), lined with parchment.  Smooth polenta, then place in the refrigerator for an hour or the freezer for 10 minutes.
  5. Meanwhile, heat a skillet then add oil and once hot, add bell pepper and mushrooms and sauté until softened.
  6. Deglaze pan with a splash of vegetable broth, then add kale and cook until just wilted.
  7. Remove polenta from fridge/freezer, pull parchment out of the pan, then cut polenta into small cubes.
  8. Add polenta to skillet, using a spoon to mash some of the cubes (if you want, that is).  Then mix in olives and season once more with salt and pepper.
  9. Serve with avocado and hot sauce, if you didn’t just run out and forgot to buy more.

Do it up!