Hello...again!!! Blueberry Pancakes and Sesame Tofu!!!

Well hey there!! It's been awhile. I've been a slacker I know. Between my wisdom teeth extractions, my birthday, work, Micah's school, and Belly we've been some busy folks! It seems as though a lot of people dread the fall, not just because of the chilly weather, but also the drastic changes of schedule that come along too. I find myself missing the sun and it's glorious warmth, at the same time something about the beauty of fall this year has really captivated me. Having a toddler around makes you slow down and appreciate all of the beauty everyday "ordinary" life has to offer. Annabella loves to smell flowers, kiss our scarecrow outside the door, and just pick up every single leaf and admire it's allure and charm. Her fascination hypnotizes me and suddenly I feel like the toddler, experiencing everything for the very first time. Just hearing the leaves rustling in the wind, looking at the beautiful reds, oranges, and yellows of the trees takes me back to days anew.

See what I mean? This is beauty at it's finest. 

Curious little hands exploring

Now down to the nitty gritty. Despite the fact that I've been neglecting my blog, I haven't disregarded my love of food and cooking. I have been cooking and making lots of new tasty treats. I've been reading a lot which also adds to my forgetfulness of the blogging world. So today I'm going to share two meals that we make quite often in our house! Blueberry Pancakes and Sesame Tofu!

Blueberry Pancakes...with a CRUNCH! 

1 1/4 cup whole wheat flour

1/2 cup cornmeal

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1 1/2 cups of almond milk(or soy, whatever vegan milk you choose!)

2 tablespoons agave(you could also use pure maple syrup if you like)

1 1/2 tablespoons of lemon juice

3 tablespoons of coconut oil

1 teaspoon pure vanilla extract

1/2 cup blueberries(these can be fresh or frozen, just thaw them if you use the frozen kind!)

First, in a large bowl, combine the flour, cornmeal, salt, baking soda, baking powder, and cinnamon. 

Next, in a medium bowl, combine the almond milk, agave, lemon juice, vanilla extract and coconut oil. Pour this wet mixture into the dry flour mixture. Stir just until combined!!! 

wet mixture

All together now!!! 

Heat some coconut oil in a large skillet over medium-high heat. Ladle your pancake onto the skillet and sprinkle the top of each pancake with some blueberries.

When bubbles appear, it may take up to one and a half minutes, turn and cook until the second side is also golden brown!!!

 Serve them with some warm maple syrup and enjoy!!!!

Deliciousness!!!!!




Sesame Tofu

4 tablespoons soy sauce

2 tablespoons sesame seeds

2 tablespoons agave

1 tablespoon coconut oil(or sesame oil, I just LOVE my precioussss...erggg, I mean coconut oil)

1 package of extra firm tofu, cubed

1 crushed garlic clove

5 green onions

1 can of pineapple(you can use the bits or chunked)

Handful or two of snow pea pods(or sugar snap peas)

2 cans, drained water chestnuts

1 container of sprouts

Be sure to press and drain your tofu before you begin. I usually press mine between two plates with a weight or heavy book for about 15 minutes. It looks a little something like this.....

Mix well in a large bowl the following: soy sauce, sesame seeds, oil, agave. Add the tofu and stir GENTLY to coat.

Heat 1-2 tablespoons of coconut oil in a large wok or skillet over medium-high heat. Using a slotted spoon, transfer the cubed tofu to the skillet and fry until golden brown. Reserve the tofu marinade.

Once cooked, set aside the tofu. Heat another tablespoon of oil, add the garlic, onion, pineapple, snow pea  pods, water chestnuts and sprouts. Stir fry until the vegetables are lightly cooked and tender. Add the marinade and tofu, continue to cook for another couple minutes until heated through. 

You can serve this with rice, any asian noodles, or a lettuce wrap!

 WHAT IN THE WORLD IS GRAPE DAZE YOU ASK????

Well, where we live there is a grape vine that grows along the fence. We really wanted to harvest the grapes and eat them, but they were just a little on the sour side. So one night, Hubby and a family friend get to talking about beer. Our friend Greg brews his own beer at home and is always experimenting new flavors. Hubby and Greg get to talking about beer, wine, and GRAPES! Suddenly these guys have a masterful plan to harvest the grapes before the birds eat them all, let them ripen inside, and have Greg try a grape flavored beer. And that is when Grape Daze was born. Grapes grown by Micah, brewed by Greg. And let me tell ya folks it is delicious! We were all a bit skeptical at first of a grape beer, but it's perfect. And highly alcoholic. Hence why after one beer, Amanda is feeling like a beautiful little butterfly floating up, up, and away! Haha, yes Mama's a lightweight now, and proud of it! Sadly, since Greg runs a "micro-brewery" we won't be making millions, and it's kinda hard to share when we drank it all...Oops..But I just had to brag about my genius husband and friend! Way to go guys, you gave me the best hangover yet! 

Hey you "punk"in, don't get any funny ideas about stealing my drank!