Vegetarian Meals Part 2 (Photo Heavy)

Thanks, everyone! Seeing all the nice comments has started to refuel my motivation to do a food blog update. I'm low on groceries right now but I might whip up something nice over the weekend to share :]

Just a quick photo bump to share what I made for breakfast this morning. Originally I was going to do strawberry shortcake, but then I got a craving for something spicy and peachy. Ended up making these peach cobbler pancakes with (slightly overwhipped because my warm kitchen wasn't cooperating) vanilla bean whipped cream. The peach topping is vegan and the pancakes can easily be made vegan by using a vegan margarine in place of the butter.

Not exactly a healthy breakfast, but this is a Sunday morning type of thing I did make the pancakes with whole wheat flour and steel cut oats though. With the buttery peach topping and whipped cream it's still under 450 calories. My boyfriend made it a point to tell me several times how good these were. They reminded me of eating warm peach cobbler with vanilla ice cream slowly melting into it. I think I'll make them again!



How I made them:

Heat two tablespoons of unsalted butter and two tablespoons of brown sugar in a skillet and whisk until smooth. Add about 1 cup of peach chunks (I thawed and chopped frozen peaches), 1/2 teaspoon ground cinnamon, a dash of ground ginger, and about 1/4 teaspoon of fresh ground nutmeg. Cook for several minutes until the peaches are soft, but still retain their shape. Stir in a tablespoon of spiced rum and remove from heat.

Cook 1/4 cup of steel cut oats according to package instructions. When finished stir into the peach mixture with 2 tablespoons of flax meal and 1 cup + 2 tablespoons of unsweetened flax milk (or whatever milk you want).

In a large bowl whisk together 3/4 cups all purpose flour, 1/2 cup whole wheat flour, 1 tablespoon baking powder, 1/2 teaspoon salt. Pour the wet ingredients into the dry and gently fold together until just combined. Do not overmix. The batter will be very thick, not like your normal pancake batter that pours out.

Put heaping 1/4 cup spoonfuls onto a hot skillet and gently (and fairly quickly) smooth the batter into a rounded shape. Cook one side until the edges begin to look dry, then flip and cook a few more minutes on the other side.

While the pancakes are cooking you can prepare the whipped cream if you want it homemade. I whipped together 1 cup of whipping cream with 2-3 tablespoons of powdered sugar, 1/4 teaspoon vanilla extract, and scrapings from half a vanilla bean.

For the peach topping I heated up about 1/4 cup of peach pecan butter (could use peach jam or something similar, but you'll need to spice it yourself) with 1 teaspoon maple syrup and 1 tablespoon of butter or margarine.

I think you just turned me back into a vegetarian. But hey what about the marinated carrot hot dog. ever heard of that one?

I saw someone mention something about that recently and wasn't sure if it was a real thing or just someone trolling, haha. Sounds interesting either way!

Tonight for dinner I made veggie chicken skewers with a honey beer glaze. Ate them with roasted veggies (which I didn't bother to take pictures of even though they were adorable baby carrots with the green tops on and everything - aww.. cute food.)

the skewers are actually made with quorn roast - but i love me some tofu satay. maybe i'll make that soon too :]