Vegan Pancakes

My roommate from Marin County taught me how “boujee hippies” do breakfast.

Makes 7-8 medium sized pancakes

Blend the Batter

Puree the following ingredients in a blender.


  • 2 cups oatmeal
  • 1.5 cups almond milk
  • 1 banana
  • 2 tbsp ground flaxseed
  • 1 tbsp brown sugar
  • 0.5 tsp cinnamon ground
  • 0.5 tsp vanilla extract

Get the Griddle

Standard pancake griddling rules apply


  • 1 tbsp coconut oil
  • 1 cup fresh blueberries or other small berries (optional)

Grease the griddle with coconut oil.

Pour about 1/2 cup of batter on a hot griddle for each pancake.

Drop fresh berries in the batter before it’s too firm. Or not; they taste great plain as well.

Flip them once the batter starts to thicken up. It should take about 3-4 minutes per side.

Want to Impress Your Friends?

Drizzle with honey or maple syrup.

Sprinkle on powdered sugar.

Garnish with mint leaves and fresh berries.

Don’t Have Any Friends?

Cook up all the pancakes and freeze them.

Throw them in the toaster for a quick, healthy breakfast.


Sushi Rice

Large amount of seasoned rice that can be refrigerated and used for weekly meals


  • 1/2 cup rice vinegar
  • 1/2 cup soy sauce or 1/2 cup miso paste
  • 3 cups dry brown rice (rinse first)
  • 5 cups of water


Wash rice repeatedly until the water remains clear.

Strain the rice in a mesh sieve.

Mix all the ingredients in medium-large pot.

Cover the pot with a lid.



Turn the stove to max heat until it starts boiling.

Once boiling, reduce the heat as low as possible while bubbles are still forming.

Let it simmer with the lid on for 70 minutes.

Turn off the heat, keep the lid on, and let cool for at least 20 more minutes.

Serve or let it cool overnight and refrigerate the rice in the morning.


What to Do with All that Sushi Rice?

You can make sushi out of it.

I keep the rice in my fridge and eat it with whatever I have at the moment. It’s a good base for a tofu stir fry bowl, or whatever meal you can imagine.

I also like adding it to salads. For example, mix:

  • Spinach
  • Bit of red onion, chopped
  • Jalapeño, chopped
  • 1/4 cup of raisins
  • Fresh basil, minced
  • Fresh mint, minced
  • Dash of garlic salt
  • Dress with 1 tbsp of toasted sesame oil



Pecan Cinnamon Roles

My grandma learned how to make these during HomeEc in the 60’s, so you know they’re good.

Traditional Roll Dough

This dough recipe is enough for two pans worth of cinnamon rolls.


  • ¼ cup warm water (105º to 115º F)
  • 2 ¼ teaspoon (1 pack) active dry baker’s yeast
  • ¼ cup sugar
  • ¾ cup lukewarm milk (scalded then cooled)
  • 1 teaspoon salt
  • 1 egg
  • ¼ cup shortening, butter, or margarine, softened
  • 3 ¾ to 4 cups all purpose flour (if using self rising flour, omit salt)

Activate Yeast

Dissolve yeast in warm water; wait 5-10 minutes.

Sprinkle the sugar in warm water yeast mixture.

If bubbles appear, the yeast is good.

Mix it

Stir in milk, salt, egg, shortening and 2 cups of the flour.

Beat until smooth

Work the Dough

Mix in enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured board

Knead until smooth and elastic, about 5 minutes.

Let it Rise

Place in greased bowl and cover it with a towel.

Allow the dough to rise in a warm place until it doubles in size, about 1 ½ to 2 hours.

The dough is ready if impressions remain.

Divide the dough in half.

Pecan Cinnamon Roll Topping

Prep the pans with this pecan topping while waiting for the dough to rise.

(The pecan topping can be skipped to make plain cinnamon roles.)

Note, these ingredients are for a single pan.


  • ½ cup pecan halves
  • ¼ cup (2 oz) unsalted butter
  • 3 tablespoons light corn syrup
  • ½ cup of brown sugar (packed)

Spread and Drizzle

Spread pecans over bottom of baking pan.

Melt butter or margarine; stir in brown sugar and light corn syrup.

Pour mixture over pecans.

Repeat the above for pan number two.

Plain Roles (No Topping)

Spray the pan down with Pam or another cooking spray and you’re good to go.


Cinnamon Rolls

This step is sufficient for one pan of cinnamon rolls.

Rinse, wash, repeat for the second batch.


  • ½ recipe Traditional Roll Dough (see above)
  • 2 tablespoons unsalted butter or margarine, softened
  • ¼ cup sugar
  • 2 teaspoons cinnamon sugar (1 part cinnamon to 12 parts white sugar)

Roll it Out

Sprinkle flour onto a cutting board to prevent sticking.

Roll dough into a 9×22 inch rectangle.

Spread warm butter, and sprinkle with cinnamon sugar.

Roll up the rectangle, beginning with the wide side.

Pinch edge of dough into roll to seal well.

Roll the sealed roll over the board to pick up excess sugar.

Stretch roll to make even.

Slice it Up

Cut roll into 12 slices (~1 inch in length)

Grease the pan if not using the pecan topping

Place slices slightly apart in pan or in greased muffin cups

Let rise until double in size

To help the rolls rise in the pan, place in oven set the oven to 100ºF.

The Second Rise

Let the rolls rise 20 minutes before baking.


Bake 375ºF for 30 minutes

Heat oven to 375ºF

Bake 25 to 30 minutes or until browning


Flip it

If making pecan rolls, flip pans over immediately after removing from the oven

This lets the syrup drizzle down.


Kale Turmeric Cubes

Add some nutrition to your breakfast fruit smoothie

Buying Ingredients

For 3 trays

~2 1/4 lbs Kale (1050 g)

~8 oz turmeric (225 g)

4.5 cups of water


Single Tray Recipe

Pureed ingredients fit into single 20 cubic inches (11.1 fl oz) Tray

350 g kale

75 g turmeric

1.5 cups water

Blend and Spread


Freeze Overnight


Bag and Store


Oatmeal Chocolate Chip Raisin Cookies

My favorite childhood cookies, brought to you by Grandma

Margarine/ Sugar Mixture

Use mixer

  • 1 cup margarine (softened)
  • 1 cup sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 2 tsp vanilla

Slowly Add In

  • 2 1/4 cups unsifted flour
  • 1/2 tsp salt
  • 1 tsp baking soda

Set Mixer to Slow, Add

  • 12 oz chocolate chips
  • 1 cup rasins
  • 1 1/2 to 2 cups oatmeal


Bake 375º for 8-10 minutes

Or 350º in convection oven for 10 minutes


Green Sauce

The dankest of green sauces

Add first:

  • 1 cup of water
  • 8 key limes, juiced (Don’t let those seeds get in there)
  • 1 tablespoon garlic salt
  • A dash of fresh ground pepper

Slice large veggies:

  • 3 cloves of smashed garlic
  • 2 bundles of cilantro
  • 1 fresh habanero
  • 1 fresh serrano
  • 3 fresh jalapeños
  • 1 green bell pepper
  • 1/2 of a white onion

Mystery Peppers

There are various peppers I’m not too familiar with at my local Mexican grocery. I like to throw them in the blender and see how it changes the sauce. If it gets too spicy, add more Greek yogurt to tone it down.

Add last:

  • 3 fresh avocados
  • 1/2 cup of Greek yogurt, honey flavor



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