Bacon and Egg Burgers & Chocolate Waffles are the Recipes of the Week!
Serves 5 - Cooking Time 45
For the Gluten Free Flour:
1 1/2 cup Brown rice flour
1/4 cup Buckwheat flour
1/4 cup Almond flour
1/2 cup Arrowroot powder
For the Waffles:
2 cups Plant based milk (Oat milk works well)
1 tablespoon Apple cider Vinegar
1/4 cup Coconut oil Cold pressed
1/4 cup Erythritol (or sweetener of your choice)
1 3/4 cups Gluten free flour blend (or gluten free flour of your choice)
3 tablespoons Cacao powder
1/2 cup Quinoa flakes
1 1/2 teaspoon Baking powder
1/2 teaspoon Himalayan pink salt
1 tablespoon Grape seed oil (or oil of your choice)
For the Chocolate Syrup:
60 gr Dark chocolate
1/4 cup Coconut milk Canned
1/4 cup Maple syrup
To Make the Flour Blend:
Combine all ingredients in a bowl and mix thoroughly.
To Make the Waffles:
Mix the milk with vinegar and let it sit for 10min to activate,
In the meantime, melt the coconut oil in a double boiler above steam, add it to the milk and stir.
Blend all the dry ingredients in a separate bowl.
When ready combine all together by mixing gently until smooth and let it sit for 10min.
Preheat your waffle maker to a medium setting.
When ready, lightly brush with oil.
Fill your waffle maker measuring cup full and pour the batter in.
After you receive signal, open the lid, but close it again after few seconds for another minute.
When you receive another signal, careful remove with plastic thongs and spatula.
When ready, serve right away with strawberries and chocolate syrup.
The Chocolate Syrup:
Melt the chocolate in a double boiler above steam.
When ready, take it off the heat, add milk and whisk well until smooth.Add maple syrup and repeat.
My awakening through yoga & meditation guided me to understanding of the importance of a vegan lifestyle for the mind, body and soul and how it interrelates to the non-human animals, whom we share the world with. In 2011 I began creating and preparing vegan recipes for my loved ones that eventually led me to creating my blog, Lena's Vegan Living!
Serves 4 - Cooking Time - 30 Minutes
12 ounces (340 g) extra-firm tofu, drained and pressed
1/4 teaspoon turmeric
1 tablespoon (8 g) garlic powder
1 tablespoon (8 g) onion powder
1 tablespoon (15 g) yellow mustard
1/4 teaspoon sea salt
1/4 cup (25 g) imitation bacon bits
1/2 to 1 cup (62 to 125 g) all-purpose flour
2 tablespoons (30 ml) oil, for frying
Crumble the tofu into a large mixing bowl.
Add the turmeric, garlic powder, onion powder, mustard, salt, and bacon bits, and stir to combine.
Knead in the flour a little at a time. Depending on how much moisture was left in your tofu, you may need a little or a lot.
Knead the heck out of this until you get a nice ball of dough, at least 5 minutes.
Let sit for at least 15 minutes to rest. Divide the dough into 4 equal parts and form into patties.
Panfry in the oil for 4 to 5 minutes per side, or until nice and golden brown.
Hold on to your buns, the burger revolution has begun!The Best Veggie Burgers on the Planet (Fair Winds Press/August 6, 2019/ $22.99) takes the popular veggie burger to the next level of flavor and fun with more than 100 daringly delicious, internationally inspired vegan burgers—burgers that stack up to any patty around (meat-full or meat-free) and will wow not only your vegetarian and vegan friends, but all the skeptics, too.In this revised edition of the original, you'll find more than 30 new recipes featuring healthier options, fewer processed ingredients, and more whole-food, plant-strong ingredients like jackfruit and aquafaba (plus icons for no added oil/salt/sugar, and even more gluten-free recipes!). You'll also find budget-friendly tips and tricks, a "fast-food favorites” section that recreates iconic favorites from popular chains, updated techniques, and alternative cooking methods to include the slow cooker and air fryer.
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