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Breakfast, Desserts

Pancake Cereal

by Mariela1 Comment on Pancake Cereal
Pancake Cereal

These trendy Baby Pancakes or Pancake Cereal are fluffy, easy to make, and delicious. They are so much fun to make with your children at home. It’s just another fun way to eat pancakes but in tiny bite sizes. You can eat them however you want. Put them in a bowl and coat them with maple syrup or milk, or add fruits and toppings. This recipe is not only great for breakfast alone, but you can also have them any time of the day!

Pancake cereal it seems to be a trend on social media right now. They look so adorable so I wanted to try them to see if they were good. The results were amazing, they taste delicious and are so versatile. You can make them id advance and save in the refrigerator for a few days. I made a simple pancake recipe, you can use your creativity and add your favorite toppings or ingredients.

Recipe Video:

What Equipment do you need?

  • Non-stick sauce pan
  • Squeeze bottle, pipping bag or a ziplock bag to pour batter.
  • Small spatula or fork

Let’s Talk About Ingredients:

  • Flour: you can replace for gluten-free or whole wheat
  • Egg: the recipe calls for one egg, for a vegan version simply replace by adding 1/2 tsp of baking soda and 1 tsp pf baking powder.
  • Milk: I used almond but you can replace for your favorite.
  • If not using a non-stick pan make sure to grease the pan with non-stick spray.

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Pancake Cereal

pancake-cereal-printable-recipeDownload

Serving: 2 bowls

Prep Time: 5 minutes

Cooking Time: 10 minutes

Ingredients:

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Almond Milk
  • 1 Large Egg
  • Pinch of Salt
  • 1 TBSP Maple Syrup
  • 1 tsp Vanilla Extract Butter for dying (optional)

Instructions:

  1. In a large bowl combine milk, egg, salt, maple syrup and vanilla.
  2. Whisk to combine.
  3. Add flour slowly, mix just to combine. It’s okay to have a lumpy batter. Do not overmix.
  4. Pour mixture inside a pipping bag, zip lock bag or squeeze bottle. Cut the tip of the bag.
  5. Cook pancakes over medium high heat by squeezing the batter and forming tiny circles.
  6. Cook until bubbly and golden brown, for about 30 seconds, then flip over and cook for another 30 seconds.
  7. Transfer to a bowl when ready.
  8. Repeat the process until you used all the batter.
  9. Serve as you desire and enjoy!

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Breakfast, Cakes, Desserts

Vegan Chocolate Banana Bread

by Mariela3 Comments on Vegan Chocolate Banana Bread
Vegan Chocolate Banana Bread

This Vegan Chocolate Banana Bread is moist, soft, fluffy, easy to make and so delicious. The recipe is rich and flavorful, making it the perfect decadent chocolate banana dessert. It can easily be made gluten-free too!

I’m so excited to share this recipe with you. As a baker, it’s hard to find the perfect texture when baking vegan baked goods. Some egg replacements don’t work great for my taste. I’m very picky with cake textures, my goal is to bake a fluffy and moist cake. This recipe calls for one large egg, but I wanted to veganize it. After researching about aquafaba, I decided to give it a try and the results were just amazing. I got a moist, tender, fluffy, soft, rich and decadent chocolate banana bread. The cake raised like a regular loaf made with real eggs and it did not change the flavor at all. This cake is a chocolate lovers dream!

HERE’S THE RECIPE VIDEO

I totally recommend the use of aquafaba for your vegan baking or meringue. This cake can also be made using gluten-free flour and sugar-free sweeteners. Just swap for your favorite ingredients.

This Vegan Chocolate Banana cake is:

·      Rich in flavor and texture

·      Healthy

·      Dairy-free

·      Vegan

·      Easy and quick to make

·      Requires a few ingredients

·      Chocolatey

·      Egg-free

·      Great for breakfast, dessert or snack

·      A chocolate dream come true.

Vegan Chocolate Banana Cake Recipe

This recipe is one of my chocolate cupcake recipes. I swapped some of the ingredients and added bananas. The original recipe calls for one egg but the aquafaba worked perfectly. You can also replace the sugar for brown stevia, splenda or coconut sugar. For a gluten-free version just use your favorite GF flour blend. If you’re looking for an easy banana bread try my One Bowl Chocolate Chip Banana Bread recipe or my Chocolate Filled Banana Muffins. Pour some peanut butter over your Chocolate Banana Cake and enjoy it!

Let’s talk about Aquafaba

If you don’t know about aquafaba. Aquafaba is the water or brine you find in canned beans. Yes, the water you usually rinsed from the can and poured down the drain. That water is a great egg replacement. Next time you open a can of beans, save the brine and whip it up with a hand mixer or stand mixer until it’s light and fluffy. I didn’t believe it until I used it. I used the water of a chickpea can to replace the egg in this recipe.

Three tablespoons of aquafaba is equivalent to about one whole egg, while two tablespoons of aquafaba is equivalent to about one egg white. Keep in mind that a can of chickpeas yields about 1/2 to 3/4 cup of this liquid, so about eight to 12 tablespoons.

Aquafaba is used to make a variety of recipes, including:

·       meringues

·       marshmallow fluff

·       mousse

·       frosting/buttercream

·       mayo

·       vegan cheese

·       marzipan

·       macarons

·       ice cream

·       muffins, cupcakes and brownies

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

Here’s the recipe:

Vegan Chocolate Banana Bread

printable-recipe-vegan-chocolate-banana-breadDownload

Serving: 10 slices

Prep Time: 10 minutes

Cooking Time: 55-60 minutes

Ingredients:

  • 1 cup unbleached all-purpose flour
  •  1/2 cup 100% cocoa powder, unsweetened
  •  1 teaspoon baking soda
  •  1/2 teaspoon sea salt
  •  3 large brown bananas
  •  1/4 cup vegan butter (regular if not vegan), melted and slightly cooled
  •  1/4 cup melted coconut oil or vegetable
  •  3/4 cup packed light brown sugar
  •  3 tbsp Aquafaba or 1 large egg if not vegan
  •  1 teaspoon pure vanilla extract
  •  1 cup vegan chocolate chips or regular semisweet chocolate chips, divided

Instructions:

  1. Preheat oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.
  3. In a large bowl, mash bananas with a fork. Add the melted butter and oil and stir until combined. Stir in the brown sugar, aquafaba or egg, and vanilla extract. Stir until smooth.
  4. Fold the dry ingredients into the wet ingredients, don’t overmix. Stir in 3/4 cup of the chocolate chips.
  5. Pour batter into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top of the bread.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean. Because of the chocolate chips inside the cake you might have some melted chocolate chips on the toothpick, that’s okay.
  7. Check at 50 minutes, just to be safe. Oven times vary. I use an oven thermometer to make sure I have the right temperature.
  8. Remove the pan from the oven and set on a wire cooling rack. Let it cool for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

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Appetizers, Breakfast, Main Dishes, Recipe Tutorials

Black Bean Empanada – Puerto Rican Style

by Mariela5 Comments on Black Bean Empanada – Puerto Rican Style
Black Bean Empanada – Puerto Rican Style

Empanadas are usually filled with ground beef or other different fillings. These empanadas are my vegan version. You can enjoy them as an appetizer, main dish or main course. They go well with my easy guacamole recipe.

Hello, my beautiful friends! Here’s my Puerto Rican Black Beans Empanadas. You can make your own dough or buy store-bought at your local supermarket in the Hispanic or international frozen aisle. They are easy to make and you can add other ingredients if you want. Empanadas are great for breakfast, brunch, or as a main dish. In Puerto Rico, we called them “empanadillas” or depending on the dough “pastelillos”. They sell them around the island almost everywhere.

This recipe was featured in the New Hampshire magazine March issue

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

HERE’S THE RECIPE VIDEO:

Vegan Black Beans Empanadas

printable-black-bean-empanadas-puerto-rican-styleDownload

Yield: 24 empanadas

Time: 1 hour

Ingredients:

2 tablespoons Olive Oil

½ teaspoon Minced Garlic

¼ cup Green Pepper, chopped

¼ cup Yellow Onion, chopped

1 bag Vegan Beefy Crumbles

1 cup Marinara Sauce

1 teaspoon Nutritional Yeast or Adobo

1 teaspoon Garlic Powder

1 Sweet Plantain, chopped

1 can Black Beans

1 small can Whole Kernel Corn

Salt & Pepper to taste

Cayenne Pepper to taste if desired

1 cup Vegan Shredded Cheese or regular for vegetarian

1 Package Goya Dough Turnover Pastries **see notes

Instructions:

  1. Heat oil in a large skillet over medium heat.
  2. Sauté garlic, green peppers and onions for 2 minutes.
  3. Add beefy crumbles and cook for about 4 minutes. Stir in marinara sauce, nutritional yeast and garlic powder. Cook for about 3 minutes.
  4. Lower heat to medium-low, add sweet plantains and fold until well incorporated.
  5. Add black beans, corn, salt & pepper, cayenne pepper if using, cook for another 3 minutes.
  6. Fold ingredients in cheese, turn stove off and set aside.
  7. Preheat oven to 350 degrees.
  8. On a lightly floured work surface, using a rolling pin, roll out discos until ½” larger in diameter. Spoon about 1 tbsp. mixture into middle, fold in half to form a half moon; seal with a fork.
  9. You can also deep fry but I prefer to bake them for about 15 minutes, flip over and bake for another 10 minutes or until they have a light golden color.
  10. Let if cool for about 10 minutes, serve with salsa or guacamole.

For my Easy Guacamole:

Ingredients:

2-3 Avocado Hass

¼ cup red onion, chopped,

Salt & Pepper to taste

½ fresh squeezed lime

Instructions:

Mix all ingredient and stir together until well incorporated.

**Notes: You can find the empanada dough at your local supermarket in the Hispanic or International food aisle. I also use sofrito as a seasoning, you can find the recipe on my blog.

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Appetizers, Main Dishes, Recipe Tutorials

Kale, Spinach & Cashew Pesto

by Mariela1 Comment on Kale, Spinach & Cashew Pesto
Kale, Spinach & Cashew Pesto

This easy pesto is ready in less than 10 minutes and it has so many uses. Pour over your favorite pasta, eat with crackers or veggies.

Use it on your pizza, wraps, sandwich even as a base when making savory meals. This pesto is similar to my sofrito recipe, but it uses different ingredients and purposes. I use cashews instead of pine nuts because we had allergy reactions with pine nuts. Also, I find that cashews give the pesto more consistency and a nutty flavor that I love.

Enjoy this pesto with your favorite pasta.

When making the pesto you can adjust the ingredients depending on your taste. I love making a big jar and have it available all the time. I adjust the amount I’m using depending on the recipe that I’m making. For example, if I’m using it on a pasta, I add a little bit more of olive oil. But if I’m using it on pizzas, bread or as a dip, I add more cashews or greens.

RECIPE VIDEO:

I hope you try this recipe and like it as much as much as I do! If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your creations!

HERES THE RECIPE:

Kale, Spinach & Cashew Pesto

printable-recipe-kale-spinach-cashew-pestoDownload

Yield about: 1 ½ cups

Preparation Time: 8 minutes

Cooking Time: 8

Ingredients:

  • 2 cups Kale, ribs removed
  • 1 cup spinach, washed and rinsed
  • 1 cup olive oil or more to taste
  • 1 lemon, squeezed
  • 3 garlic cloves
  • ½ cup cashews, soaked overnight
  • 2 tablespoons nutritional yeast
  • ½ tsp salt or more to taste
  • ¼ cup water
  • ¼ cup parmesan cheese or vegan alternative. (Optional)

Instructions:

  1. Add kale, spinach and olive oil to a blender. Blend until well combined.
  2. Add the rest of the ingredients and blend until well combined.
  3. Add more water if needed.
  4. Feel free to add more seasonings depending on your taste and uses.

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Desserts, Ice Creams

Vegan Coconut Ice Cream

by Mariela5 Comments on Vegan Coconut Ice Cream
Vegan Coconut Ice Cream

This Vegan Coconut Ice Cream is creamy, dairy-free, ketogenic, delicious coconut ice cream recipe. The perfect dessert for you and your children.

If you don’t have an ice cream maker, don’t worry about it. My ice cream recipes can be made with or without it.

If you have dairy intolerances or are vegan, or if you just want to try something new and tasty, coconut milk is the perfect ingredient to make rich and creamy ice cream without any actual cream. I find that dairy-free ice creams taste much better. Coconut ice cream is one of my favorite flavors. It reminds me of my childhood when the ice cream truck used to go around my house.

Continue reading “Vegan Coconut Ice Cream” →