This summer was blue indeed. Not only because many people suffered from COVID depression and anxiety, but because of COVID, one of the few fun and safe socially-distanced things to do was to go to a U-Pick farm.
It was an ideal way to be outside, and get hands in touch with the earth with picking fresh produce. And as a food blogger, I certainly desired more connection during this time of disconnecting from people and the planet.
I have this 1980's blue dress that matched perfectly with the deep blue of the berries that we picked throughout Washington State. The blueness was not sad, but inspired all sorts of blueberry recipes. And during late harvest season, I thought combining blueberries and zucchinis in a more-naturally-sweetened recipe was ideal.
Blue and green were the prime colors while picking blueberries. Walking through fields of blueberry bushes felt like walking through a fairytale. The beauty and serenity that surrounded us during those moments, inspired nothing but vibrancy and positivity in this life.
So to go off the inspiration from the blue and green fields I combined these late-summer produce together in a whole-wheat and hearty mini muffin. If you want this sweeter, add more sugar and if you desire regular sized muffins, this recipe makes around 12 muffins. Advice from a Blueberry
This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Blueberry + Zucchini Whole Wheat Mini Muffins
Prep Time: 10 minutes Bake Time: 10-15 minutes Makes approx. 24 mini muffins (12 large muffins) Dry Ingredients: 1 cup whole wheat flour 1/2 tsp baking soda 1 tsp cinnamon 1/8 tsp salt Wet Ingredients: 3 tbsp sugar 1/2 cup applesauce 5 tbsp nondairy milk 1 tbsp canola oil 1 tbsp lemon juice 1 small zucchini, grated 1 cup blueberries Directions: Preheat the oven to 350 degrees. In a bowl mix together the dry ingredients until well combined. In a separate bowl, mix together the first four wet ingredients. Stir in the zucchini and then the lemon. **These are not overly sweet, so if you want it sweeter, add more sugar.** Next, add the dry ingredients into the wet and fold until it makes a dough. Fold in the blueberries until well covered. Spray or grease a mini-muffin baking pan. If you do not have this, use a traditional muffin pan. Carefully add in the dough about 3/4 of the way full into each muffin tin. Bake for 10-15 minutes. Check the muffins with the poke test, by inserting a toothpick or knife. If it comes out clean then the dough is cooked through. Let the muffins cool for several minutes before removing from the pan. ​Let's Connect! Check out my other blueberry recipes below!
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It's no secret 2020 has been a challenging year. No matter what situation you are in, just know that obstacles are here to challenge your soul's growth and potential. With the right mindset, these mantras help you during difficult times.
When under emotional stress, mantras calm the body and channel the thoughts back to a more positive state, to be in control of one's thoughts. "I accept the situation and can only control my own thoughts, actions and behaviors."
When going through a difficult situation, we must learn to make peace with the situation and understand how we can control actions and reactions.
"Take actions on the things that I can change."
To piggyback on the first quote, every situation in life has a learning lesson. Whatever the lesson may be, just know only you can control your actions and any changes that need to be made. Sometimes we have to endure loss in order to learn the most important things in life.
"I have two wolves that live inside my head. The wolf of the light. And the wolf of the dark. Right now, I choose to feed the wolf of the light."
We can control our thoughts and fuel positive, healthy thoughts or continue to spiral through negativity to keep ourselves down in the dumps.
"I have been put into this situation to strengthen my soul's growth."
All of these thoughts pertaining to this mantra have been mentioned above.
"Today I will do my best. I will let go of any self doubt, criticism or self-inflicting thoughts or harm."
We are our own worst critic. We can be hard on ourselves but we must realize we can only do so much in one day. For today, try to do your best and be proud of that.
"I trust in my life path and my life's journey."
Trust in your life's journey. Trust in God. Make smart decisions that benefit you, and do not tempt you.
"Everything in life is temporary. The feelings and emotions I am experiencing right now are temporary."
Nothing in life is permanent. Not the seasons and not your life. There is beginning and there is an end. The hard times too will pass, and know that your current emotions are temporary.
What is your favorite mantra to say during tough times? For more inspirational quotes, visit my Sunspiration Instagram page! Let's Connect! 
I made this recipe in the height of Coronavirus back in March, but forgot to upload it. Now that it is nearly fall, this Roman "poor man" soup is ideal to use up those cabinet ingredients as well as ignite something healthy and hearty during the cooler months.
For those who have fall allergies or sinus issues, the slight heat that comes from this dish clears out the sinuses without overheating the palate.
For the Romans, they were known for many recipes and creative concoctions. Did you know that the Romans were the original creators of flan? That is for another blog post, but know that many recipes that we know today root back to the ancient Roman and Greek era. 
Back in the day, many soups and stews got their flavor from bones, meat broth and meat, but some were flavored solely with herbs. In this vegan dish, the flavor comes directly from the herbs and spices to bring about a savory and robust flavor coupled with a hint of heat.
Some historians said that the lower class citizens ate mainly vegetarian because of food availability and affordability. Some historians claim that is not true because many got to consume the same meats as the higher class, but just not in the same quantity or availability.
Regardless, this original recipe is usually made with a meat-based broth, and to add more flavor I used vegetable bouillon cubes. Vegetable broth is a suitable substitute. Regardless of the origins, this is an affordable recipe that is packed with nutrients and warmth. 
“Nearly everyone wants as least one outstanding meal a day.”
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Vegan Tuscan Farro Kale Soup
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Fresh Herb Chickpea & Collard Green Stew
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Vegan Soupe Au Pistou
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I love making old-fashion recipes and modernizing them with a dairy-free twist. Several years ago, I found this Seattle-based Cook Book called Table Talk that was written back in the 1950's.
There are several amazing recipes that are also super easy to veganize.
There are several amazing recipes that are also super easy to veganize.
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I have this old-fashion style of dress that is designed from a company that was based in New York. Although the dress is from the 1970's, it has an older design like a 1930's low-waisted dress.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
With all this sense of being old-fashion, I decided to make the "Old Fashion Nut Cake," recipe, and instead of eggs I used banana.
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Bananas and applesauce are two fruit-based egg replacements. It add the moisture, texture and flavor to any vegan baked good. So for this recipe, I chose to work with bananas as the egg base.
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
In addition, many recipes call for a TON of sugar. I naturally reduce the sugar because of health reasons, but also when using fruit as an egg substitute, it becomes naturally sweeter.
In modern times, we eat too much sugar so I prefer making baked goods naturally sweet first, and then adding additional sugar.
It is my hope that people learn how to eat and bake healthier and dairy free!
"I was partly old fashion and partly modern."
-Eric Allen Cornell-
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Where there is cake, there is hope. And there is always cake.
- Dean Koontz
Old Fashion Nut Cake - Made Vegan
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Makes 1 9-inch cake
Total TIme approx. 45 min
Ingredients:
1/2 cup sugar
1/4 cup vegan butter at room temperature
3/4 cup nondairy milk
2 cups flour
2 tsp baking powder
1 cup nuts (used walnuts)
1/4 tsp vanilla
4 ripe bananas, mashed
Directions:
Preheat oven to 350 degrees.
Cream together the butter and sugar in a bowl. Add the milk, vanilla and mashed banana and mix until well combined. In a separate bowl, sift and mix together the flour and baking powder. Gradually add the flour mixture to the wet ingredients. Fold until it forms a dough. Add in the nuts and mix until well combined.
Pour the dough into a greased 9-inch baking pan and bake for around 40 minutes or until fragrant and a knife comes out clean from the poke test. Let the cake cool before cutting.
Let's connect!!
Last week, I posted a blog on How to Make Ground Cherry Compote. In today's blog, you'll discover how to use the ground cherry compote in a tasty baked crostata recipe.
Crostatas are wonderful pastries that are made either sweet or savory. Depending on one's liking, compote or jam makes a great base for a sweeter pastry. Top it with fresh fruit and was-lah, it's almost like an open-face danish.
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
I try to keep all of my crostata crust recipes similar, as when practice makes perfect, this helps get in the flow to concoct a variety of filling ingredients so you don't have to waste time figuring out how to make the crust. Enjoy!
"I love to make pies - pot pies, quiches, savory tarts, fruit pies. I use an old-fashioned pastry blender with wires and a wooden handle. I never use a recipe."
- Ruth Reichl
Ground Cherry + Plum Crostata
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Prep Time: 10 minutes
Bake Time: 35-40 minutes
Ingredients:
1 cup of flour
5 tbsp vegan butter
1 tbsp sugar
1/4 tsp salt
4-5 tbsp cold water
1/2 cup ground cherry compote (1 recipe listed here)
1 plum, sliced (used half)
Directions:
Preheat the oven to 350 degrees. If you have to make the compote, begin following the recipe linked above. While cooking start on the dough.
In a bowl, mix together the flour, salt and sugar. Add the vegan butter and with a fork or pastry cutter, press and cut the butter into the dough until it looks crumbly. Gradually, add the water one tablespoon at a time and mix until the dough forms. Use your hands to roll the dough into a ball. Set aside in the refrigerator for a moment.
Let's Connect! Check out my other crostata recipes listed below!
Gluten Free & Vegan Cardamom-Spiced Pear Crostata
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How to Make Ground Cherry Compote
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Vegan Apricot Plum Crostata
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It feels like an early fall here in Seattle. Although the weather is nice and dry, the leaves around town have changed with certain trees a lot earlier than expected. For me, August is harvest season and the time of saying goodbye to summer once Labor Day comes around.
Summer is also a sign of ending during the harvest of certain end-of-summer fruits and flowers. From sunflowers to ground cherries, it's a sign that times are a changing.
“A fallen leaf is nothing more than a summer’s wave goodbye.” – Unknown
Ground cherries are this mysterious fruit that has a husk like a tomatillo and is a cross between a tomato and strawberry or grape flavor. They are native to the United States and are often referred to as cape gooseberries.
Making a sweet compote makes this an ideal topping for crostatas, fillings for pastries or just as a topping like jam. These little berries make perfect little decorations or food gifts as one can tie the ends to a glass.
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
If you want this recipe sweeter, add more sugar during the cooking process. I do not make my recipes overly sweet.
Stay tuned next week for my ground cherry complete + plum crostata recipe!
How to Make Ground Cherry Compote
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Prep Time: 2 minutes
Cook Time: 20 minutes
Makes approximately 1/2 cup
Ingredients
1 pint of ground cherries, husked (equivalent to 1 heaping scant cup)
1 tbsp lemon juice
1 tbsp maple syrup
1/2 tbsp vanilla
1 tsp sugar
Directions:
In a saucepan, heat up the lemon juice, cherries and sugar over medium heat. Once it begins to boil, or the cherries pop, reduce to a simmer and continuously mix. Add the maple syrup and vanilla once simmering. Simmer for 20 minutes.
Let the compote cool and then store in a jar.
Let's Connect! Here are my other similarly recipes posted below!
Vegan Gingerbread Pancakes with Pear Apple Cranberry Compote
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Vegan Strawberry Hand Pie (No Added Refined Sugar)
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Vegan Summer Berry Crostata Topped with Fresh Rose Sugar
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Another recipe came from the inspiration of the fusion of nature, fashion and food. Although summer hasn't officially ended, and this is being posted a wee-bit late, stone fruit is still available in stores.
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I found this peach-colored 1960/70's dress that was basically "pretty in peach." As I made so many peach recipes, I decided to mix it up and try a different stone fruit, the apricot. I took this concept off the ginger peach pie recipe I made while catering a vegan food yoga retreat.
It's an easy way to puree the fruit with corn starch and bake it so it solidifies into a sliceable cake or bar.
It's an easy way to puree the fruit with corn starch and bake it so it solidifies into a sliceable cake or bar.
"Orange strengthens your emotional body, encouraging a general feeling of joy, well-being, and cheerfulness. Orange vibration foods are: oranges, tangerines, apricots, mangoes, peaches and carrots."
-Tae Yun Kim
I made this recipe and took the photos last year and found this dress matched perfectly to a patch of peach-colored roses in the Woodland Park Rose Garden. Whatever scale of orange the color is on, it still has the same energy and vibration.
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"To bring the best human qualities to anything like perfection, to fill them with the sweet juices of courtesy and charity, prosperity, or, at all events, a moderate amount of it, is required,--just as sunshine is needed for the ripening of peaches and apricots."
-Alexander Smith
I recommend making these in a rectangle pan and slice into bars as if the parchment paper isn't perfect, you can use a knife to cut off any uneven edges. There are also baking strips or small strips of paper that one can use in replace of parchment paper to help a more even circular design.
This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Apricot "Bars"
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Ingredients:
1 1/4 cup cookie (vanilla, almond or graham crackers)
1/4 cup coconut oil, melted
8 apricots, remove the stone pit
2 tbsp sugar
3 tbsp cornstarch
1 tbsp coconut oil, melted
1.5 tbsp maple syrup
Directions:
Preheat the oven to 350 degrees.
In a food processor, blend the cookies until in a flour like consistency. Next, add the coconut milk and pulse or puree until well combined.
Place parchment paper in either muffin tins or a small 7x7 or 8x8 square pan. Pour and press the crust ingredients into the parchment until well-packed.
Next, in a blender, mix together the remaining ingredients (ingredients 3-7) until smooth and well blended. Pour the apricot mixture on top of the crust ingredients. Use a spatula to smooth out the top. Bake for 18-20 minutes. This baking time is for the muffins. If using the square pan, monitor them as the edges and almost all of the center should be solid with a slight looser texture.
Allow the bars to cool completely for several hours before cutting. Speed up the process by placing the bars in the refrigerator for several hours or overnight.
Let's Connect! Enjoy my other similar recipes posted below!
Prep Time: 10 minutes
Bake Time: 18-20 minutes
Ingredients:
1 1/4 cup cookie (vanilla, almond or graham crackers)
1/4 cup coconut oil, melted
8 apricots, remove the stone pit
2 tbsp sugar
3 tbsp cornstarch
1 tbsp coconut oil, melted
1.5 tbsp maple syrup
Directions:
Preheat the oven to 350 degrees.
In a food processor, blend the cookies until in a flour like consistency. Next, add the coconut milk and pulse or puree until well combined.
Place parchment paper in either muffin tins or a small 7x7 or 8x8 square pan. Pour and press the crust ingredients into the parchment until well-packed.
Next, in a blender, mix together the remaining ingredients (ingredients 3-7) until smooth and well blended. Pour the apricot mixture on top of the crust ingredients. Use a spatula to smooth out the top. Bake for 18-20 minutes. This baking time is for the muffins. If using the square pan, monitor them as the edges and almost all of the center should be solid with a slight looser texture.
Allow the bars to cool completely for several hours before cutting. Speed up the process by placing the bars in the refrigerator for several hours or overnight.
Let's Connect! Enjoy my other similar recipes posted below!
Vegan + GF Peach Pie w/ Gingersnap Crust
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Vegan Strawberry Pink Lemonade Bars
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Hawaiian Haupia - A Vegan Coconut Pudding
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Besides friends and family, I think there is nothing that I love more than flowers. As the summer ends, I wanted to celebrate the beauty of the flowers as I was enchanted by the local wildflowers that bloom seasonally in town. There is something so precious about wildflowers, especially wildflower season in the mountains.
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I found this 1980's flower dress that is so vibrant and beautiful it reminded me of the wildflowers. It inspired me to do a bit of foraging. In nature and in fashion, it was a celebration of wildflowers of all colors, pink, purple, yellow and white.
Inspired by the flowers, I wanted to do something unique and beautiful with edible flowers. It seemed only natural to do a charcuterie board filled with cashew cheese and locally grown figs. For a moment, it's like feasting within the garden of eden.
Inspired by the flowers, I wanted to do something unique and beautiful with edible flowers. It seemed only natural to do a charcuterie board filled with cashew cheese and locally grown figs. For a moment, it's like feasting within the garden of eden.
There are many lessons in the world of wildflowers. Some of us have a wild child spirit and bloom where we are planted, and other lessons are inspired by beauty. I've never once heard someone say anything negative about flowers. They are delicate and their beauty is inspirational even for some of the most world-renowned artists, like Monet.
"I must have flowers, always and always."
Claude Monet
"I must have flowers, always and always."
Claude Monet
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"Like wildflowers; you must allow yourself to grow in all the places people thought you never would."
-E.V.
Flowers are not only nature's beauty designed from our Creator, but it is an art piece of nature. The color. The shapes. The patterns. Flowers are symbolic in so many ways and even represent many underlining symbols in fine art, especially within religious art. When a flower is white it represents purity, or when its red in some ancient Christian paintings, it represents the sacrifice or blood of Christ.
Regardless, flowers make people happy and it brings light and love into one's home.
Regardless, flowers make people happy and it brings light and love into one's home.
"Flowers always make people better, happier, and more helpful; they are sunshine, food and medicine to the mind."
Luther Burbank
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"One of the most attractive things about flowers is their beautiful reserve."
Henry David Thoreau
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Edible flowers are perfect toppings for dips and salads. You can find them at local farmer's markets in the summer, or packaged in various grocery stores in the refrigerated spice aisle.
I follow my former blog post, "nut cheese" template to create various nut cheeses. For this, I omitted the garlic clove because I wanted to combine the nut cheese with sweeter foods. However, feel free to add in the garlic. You can also 'manipulate' the recipe by making an almond or macadamia nut cheese.
Edible flowers have a bit of spiciness to them and so I did not want an overly "spicy" cheese between the garlic and the flowers.
With this quantity of the recipe, I made two wheels of cheese. You can make one large wheel, or reduce the recipe to make a wheel the size of what you see on the board.
I follow my former blog post, "nut cheese" template to create various nut cheeses. For this, I omitted the garlic clove because I wanted to combine the nut cheese with sweeter foods. However, feel free to add in the garlic. You can also 'manipulate' the recipe by making an almond or macadamia nut cheese.
Edible flowers have a bit of spiciness to them and so I did not want an overly "spicy" cheese between the garlic and the flowers.
With this quantity of the recipe, I made two wheels of cheese. You can make one large wheel, or reduce the recipe to make a wheel the size of what you see on the board.
Making a charcuterie board is an adventure in itself. You can add any sides that you would like that is sweet and savory. Vegetables like carrots or tomatoes compliment the cheese that is like a spread or dip. Raisins or jam also go well with the cheese on top of dark rye bread or crackers.
The sweeter side include some dates, chocolate and figs, which is basically nature's candy. You can choose anything you'd like! Enjoy the last bit of summer!
The sweeter side include some dates, chocolate and figs, which is basically nature's candy. You can choose anything you'd like! Enjoy the last bit of summer!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Edible Flower Cashew Cheese + Charcuterie Board
Prep Time: 20-30 minutes
Wait Time: Several Hours
Ingredients:
2 cups raw cashews, soaked for 2-4 hours
1/4 cup lemon juice
2.5 tbsp olive oil
1/2 tsp salt
2 tsp nutritional yeast
optional 1-2 garlic cloves
2-3 tbsp water
Directions:
Put all of the ingredients into a food processor with the exceptions of the water. Blend and puree as much as possible, and add 1 tablespoon of water at a time. Scrape the sides down of the food processor with a spatula and continue this process until you get the texture that you like. Less powerful blenders may require 2-3 tbsp water.
Once complete, pour the nut cheese onto a sheet of parchment paper into two sections. Use the spatula and/or your hand or a bread knife to help form a wheel and smooth out the top. When ready, insert the flowers by pressing the stems into the cheese. Alternatively, you can cut the stems and insert the flowers, or remove the petals and arrange them into patterns on the cheese.
Once done, place in an airtight container without smashing the wheel with the lid or parchment paper and chilling the fridge for several hours.
Let's Connect! Enjoy my other edible flower + how to make nut cheese recipes below!
Prep Time: 20-30 minutes
Wait Time: Several Hours
Ingredients:
2 cups raw cashews, soaked for 2-4 hours
1/4 cup lemon juice
2.5 tbsp olive oil
1/2 tsp salt
2 tsp nutritional yeast
optional 1-2 garlic cloves
2-3 tbsp water
Directions:
Put all of the ingredients into a food processor with the exceptions of the water. Blend and puree as much as possible, and add 1 tablespoon of water at a time. Scrape the sides down of the food processor with a spatula and continue this process until you get the texture that you like. Less powerful blenders may require 2-3 tbsp water.
Once complete, pour the nut cheese onto a sheet of parchment paper into two sections. Use the spatula and/or your hand or a bread knife to help form a wheel and smooth out the top. When ready, insert the flowers by pressing the stems into the cheese. Alternatively, you can cut the stems and insert the flowers, or remove the petals and arrange them into patterns on the cheese.
Once done, place in an airtight container without smashing the wheel with the lid or parchment paper and chilling the fridge for several hours.
Let's Connect! Enjoy my other edible flower + how to make nut cheese recipes below!
How to Make a Nut Cheese Spread
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Vegan Vanilla Lavender Mini Cupcakes
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Vegan Chamomile Cupcakes
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It's almost harvest season. The sun is almost in Virgo, the season of harvest and late summer produce. This season explodes with plenty of yellow and purple flowers and fruit. The sun is a deep golden color at sunset during harvest season. The colors inspired me to create a recipe that combines purple and yellow without losing its authentic color during the cooking process.
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I found this 1980's dress while on a trip home last year to Cleveland. The deep purple perfectly matched the color of figs and complimented the purple butterfly bushes that sit outside of my apartment.
The nearby library's lawn is even littered with a field of purple and yellow flowers. And to this I decided to try pancakes a different way. Pancakes are amazing but it does the time to cook an entire batch of batter.
Good things do take time, but I decided to save some time by trying to bake pancake batter, and top them with the local inspiration of yellow and purple.
The nearby library's lawn is even littered with a field of purple and yellow flowers. And to this I decided to try pancakes a different way. Pancakes are amazing but it does the time to cook an entire batch of batter.
Good things do take time, but I decided to save some time by trying to bake pancake batter, and top them with the local inspiration of yellow and purple.
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"Nothing great is created suddenly, any more than a bunch of grapes or a fig. If you tell me that you desire a fig. I answer you that there must be time. Let it first blossom, then bear fruit, then ripen."
Epictetus
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The combination of these two fruits are spiritual in nature. Many question what was the forbidden fruit? Was it a fig? Was it a golden apple? Whatever anyone thinks, these two are complimentary in health and in its historical sacredness.
The golden apple appears in many fairytales and folklores with the hero retrieving the golden apple.
Figs also bear spiritual and mystical symbolism as it bears the shape of an egg, or symbolic to the life force that is held within the male genitalia. Some say its a symbol for fertility where others believe figs are a sign of enlightenment.
The golden apple appears in many fairytales and folklores with the hero retrieving the golden apple.
Figs also bear spiritual and mystical symbolism as it bears the shape of an egg, or symbolic to the life force that is held within the male genitalia. Some say its a symbol for fertility where others believe figs are a sign of enlightenment.
The color purple is also a sign of higher consciousness as it is the color of the crown chakra. Yellow is the color of our navel center, which is our power center and the place of our life force energy.
One thing to note about cooking with opal apples, is that it is the one non-gmo apple that doesn't brown immediately upon cutting. Besides the color, I chose to bake with opal apples because it keeps its flavor, shape, form and color. Enjoy!
One thing to note about cooking with opal apples, is that it is the one non-gmo apple that doesn't brown immediately upon cutting. Besides the color, I chose to bake with opal apples because it keeps its flavor, shape, form and color. Enjoy!
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Vegan Baked Pancake with Figs + Opal Apple
Prep Time: 10 minutes
Bake Time: 20-30 minutes
Ingredients:
1 cup of pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tbsp sugar
1 1/3 cup nondairy milk
1.5 tbsp canola oil
1/3 cup applesauce
6 figs, halved
1 small opal apple, sliced
1-2 tbsp maple syrup
Cinnamon
Directions:
Preheat the oven to 350 degrees. In a bowl, mix together the dry ingredients (the first three on the list). In a separate bowl, mix together the wet ingredients and the sugar together (ingredients 4-7). Pour the wet ingredients into the dry and mix until well combined.
Grease an 8 or 9 inch round pan, and pour the batter inside the pan evenly ( I used a 9 inch pan).
In a skillet, heat up 1-2 tbsp of maple syrup and sprinkle as much cinnamon as you'd like (around 1/8 tsp). Next, cook the apples for 1-3 minutes in the maple syrup to soften the slices. Keep the heat over medium-low.
Once finished, layer the figs and apple slices on top of the pancake batter. Slightly press it in so it stays. Bake in the oven for 20-30 minutes. Depending on the size of your pan it will determine the baking time. Usually baked goods are done once it becomes fragrant and a fork or knife comes out clean from poking the middle of the pancake. The edges will be a light golden brown.
Serve warm with maple syrup!
Let's Connect! Enjoy my other figs or apple recipes below!
Prep Time: 10 minutes
Bake Time: 20-30 minutes
Ingredients:
1 cup of pastry flour
3/4 tsp baking soda
3/4 tsp baking powder
1 tbsp sugar
1 1/3 cup nondairy milk
1.5 tbsp canola oil
1/3 cup applesauce
6 figs, halved
1 small opal apple, sliced
1-2 tbsp maple syrup
Cinnamon
Directions:
Preheat the oven to 350 degrees. In a bowl, mix together the dry ingredients (the first three on the list). In a separate bowl, mix together the wet ingredients and the sugar together (ingredients 4-7). Pour the wet ingredients into the dry and mix until well combined.
Grease an 8 or 9 inch round pan, and pour the batter inside the pan evenly ( I used a 9 inch pan).
In a skillet, heat up 1-2 tbsp of maple syrup and sprinkle as much cinnamon as you'd like (around 1/8 tsp). Next, cook the apples for 1-3 minutes in the maple syrup to soften the slices. Keep the heat over medium-low.
Once finished, layer the figs and apple slices on top of the pancake batter. Slightly press it in so it stays. Bake in the oven for 20-30 minutes. Depending on the size of your pan it will determine the baking time. Usually baked goods are done once it becomes fragrant and a fork or knife comes out clean from poking the middle of the pancake. The edges will be a light golden brown.
Serve warm with maple syrup!
Let's Connect! Enjoy my other figs or apple recipes below!
Vegan Sour Cream + Apple Bundt Bread Cake
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Roasted Figs w/ Agave, Sage + Walnut
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Vegan Caramel Apple Smoothie
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For many states around the nation, August is the hottest month of the year. It's the season of last minute parties and summer potlucks before the back-to-school season begin. In Hawaiian culture, a popular dessert at luaus and potlucks is a coconut pudding.
This recipe is not like traditional pudding that is smooth and thick, but rather solid squares similar to Jell-O. Now, you can add less cornstarch to make this a more pudding texture rather than a solid treat. But the traditional pudding in Hawaii is often served in squares.
This recipe is not like traditional pudding that is smooth and thick, but rather solid squares similar to Jell-O. Now, you can add less cornstarch to make this a more pudding texture rather than a solid treat. But the traditional pudding in Hawaii is often served in squares.
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I found this beautiful 1960's Hawaiian retro dress that inspired me to recreate a Hawaiian recipe. Naturally, the Haupia is vegan without altering or changing the original recipe. The retro-style dress bursts in colors and with a floral design that it also reminded me of my favorite flowers, the dahlia.
Between the colors and the shapes, it inspires vibrancy and I hoped to make something "cooling" during this peak heat of the season. To me, dahlias are the sun, a big ball bursting with life and beauty. My inner Bohemian spirit feels alive when surrounded by color and flowers, and with the Hawaiian "aloha" spirit.
And in this time, the world can use more beauty and more of the Hawaiian spirit and wisdom in their life.
And in this time, the world can use more beauty and more of the Hawaiian spirit and wisdom in their life.
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Mohala i ka wai ka maka o ka pua – (Unfolded by the water are the faces of the flowers.)
Ku’ia kahele aka na’au ha’aha’a – (A Humble Person Walks Carefully So As Not To Hurt Others.)
From me to you, I wish you the best this summer and hope you can find a little bit of the Hawaiian spirit in you and in your home this summer. Stay cool!
Cooking Notes: To make sure this recipe doesn't clump, be sure to mix the corn starch in completely. Some people also dissolve the cornstarch in water and then add it to the simmering coconut milk. I wanted a softer texture so I used 3 tbsp of cornstarch. You can also use up to 5 tbsp to ensure a very stiff jello-O consistency.
Cooking Notes: To make sure this recipe doesn't clump, be sure to mix the corn starch in completely. Some people also dissolve the cornstarch in water and then add it to the simmering coconut milk. I wanted a softer texture so I used 3 tbsp of cornstarch. You can also use up to 5 tbsp to ensure a very stiff jello-O consistency.
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This vintage dress and other vintage items are available on my Etsy shop, The Elizabethan Closet.
Hawaiian Haupia - A Vegan Coconut Pudding
Total Time: 15 minutes
Makes 9 small squares
Ingredients:
1 can of coconut milk (do not use light)
3 tbsp cornstarch
3-4 tbsp cane sugar
pinch of salt
Directions:
Whisk together the cornstarch and 1/4 cup of coconut milk until the corn starch is dissolved. In a pot, heat up the coconut milk and dissolves the salt + sugar into the coconut milk. Once dissolved, pour in the cornstarch mixture and continue to mix and simmer for about 10 minutes. Do not boil. The mixture will thicken over time.
From here you can pour into small dishes or ramekins or line a small pan (I used a 7x7 inch) like a bread pan or an 8x8 pan with parchment paper and pour the mixture in. Let it sit and settle in the fridge for several hours before cutting and serving. When cooled, remove the parchment paper from the pan and then cut into small squares.
This will leave a little bit of softness/texture, so if you want it more like a jell-O consistency use up to 4 tbsp of cornstarch. For a sweeter dessert, use the four tbsp of sugar.
Let's Connect! Here are some other coconut-based recipes listed below!
Total Time: 15 minutes
Makes 9 small squares
Ingredients:
1 can of coconut milk (do not use light)
3 tbsp cornstarch
3-4 tbsp cane sugar
pinch of salt
Directions:
Whisk together the cornstarch and 1/4 cup of coconut milk until the corn starch is dissolved. In a pot, heat up the coconut milk and dissolves the salt + sugar into the coconut milk. Once dissolved, pour in the cornstarch mixture and continue to mix and simmer for about 10 minutes. Do not boil. The mixture will thicken over time.
From here you can pour into small dishes or ramekins or line a small pan (I used a 7x7 inch) like a bread pan or an 8x8 pan with parchment paper and pour the mixture in. Let it sit and settle in the fridge for several hours before cutting and serving. When cooled, remove the parchment paper from the pan and then cut into small squares.
This will leave a little bit of softness/texture, so if you want it more like a jell-O consistency use up to 4 tbsp of cornstarch. For a sweeter dessert, use the four tbsp of sugar.
Let's Connect! Here are some other coconut-based recipes listed below!
Vegan Chocolate Brownie Bites Topped w/ Raspberry Coconut Whip
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Vegan Lemon Cake Topped with Coconut Cream Frosting
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Vegan Coconut Flan with Date Caramel
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Author
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com
Follow her travels at: lemontreetravel.com
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