Lay evenly and flat in air fryer tray making sure no chips are overlapping each other.
Cook for 5 minutes at 350 degrees shaking basket every 1-2 minutes.
Remove from air fryer, allow to cool, and enjoy.
Thank you for reading my Air Fry Tortilla Chips recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.
Pesto Gnocchi
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What makes it so great?
Well, it’s probably the only renowned pasta sauce that is not cooked. And since it doesn’t touch the stove once, it’s incredibly easy to make.
That being said, since it’s made up of just a handful of ingredients, it’s also easy to mess up the ratios and end up with a not so great pesto.
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What is pesto made of?
Basil. Pesto gets it’s color and aroma from the fresh basil leaves. Basil has the most beautiful smell, it’s almost like therapy. We should change the saying to “stop and smell the Basil” because it really is that fragrant.
Garlic. Make it fresh and you’re set for success.
Pine nuts. These can be pricey, but don’t skip this ingredient. If necessary, substitute with walnuts, cashews, or whatever nut you have on hand.
Olive oil. Make sure you use a good quality one. Since this sauce is not cooked, you really taste every ingredient tenfold.
Salt. This is a no brainer. Season your food y’all! Especially if you’re planning on using it as a pasta sauce. It’s kinda impossible to add salt to pasta sauce once it’s already mixed with the pasta. If you know you know.
Basil Pesto
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How can I spice up pesto?
Just like anything else, too much of anything is bad. So, if you’re looking to change up the flavor profiles in your pesto just get creative! Try an arugula walnut pesto or a spinach cashew pesto! Or try adding cream to this recipe for a creamy, irresistible pesto. The possibilities are endless.
Do I need to use a mortar and pestle?
The short answer is no. For a true, authentic pesto, you will want to get your hands on a mortar and pestle. Using this method for mashing the ingredients together creates a different harmony than throwing everything in a food processor or blended.
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Don’t get me wrong, you’ll get delicious pesto either way. But the flavors are so much stronger when you do it by hand because the fibers in the basil aren’t completely broken apart as they are when processed or blended.
So, you don’t need to use one, but you will get a way stronger pesto if you do. But watch out, if you have never had a pesto mashed by hand the flavors may be too strong for you to handle. No joke. I would say give it a try both ways then move forward with which ever worked better for you.
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Fresh Basil Pesto Recipe
Pesto is such a heavenly sauce. The sharp garlic mixed with fresh basil, rich Parmesan, and good quality olive oil creates a vibrant combination of flavors that is delicious when eaten with pasta, sandwiches, pizza, and so much more.
Combine all ingredients in mortar and pestle, food processor, or blender, and combine mash, process, or blend until smooth and fully combined.
Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Somewhere between tortillas and naan lies pita bread.
What is pita bread?
Pita bread is a notorious flatbread common in the Mediterranean, the Middle East, and surrounding areas. It’s often enjoyed with hummus and chicken shawarma.
What’s the difference between pita bread, tortillas, and naan?
Well, for starters the ingredients. Naan is made with all the ingredients in this pita bread recipe, plus eggs, yogurt, and butter. Meanwhile, tortillas are made with flour, baking powder, and water. The flavors are different in each one of these breads and that’s why they are all individually unique.
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One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself.
Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
Homemade Pita Bread
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What do I need to make pita bread?
Flour. I use all purpose in this recipe but feel free to use whole wheat flour, buckwheat flour, spelt flour, or whatever type of flour you have on hand. Go ahead and get creative if you’d like, but to achieve the traditional pita we all know and love, you’re going to want to stick to all-purpose or whole wheat flour.
Oil. I used olive oil, but avocado oil works too. Don’t substitute for any other type of oil, and make sure it’s high quality. This really matters in this recipe.
Salt. Pretty standard component in this recipe and absolutely necessary. Feel free to add more or less depending on how you prefer. What’s listed in the recipe is a standard amount for the quantity yield.
Yeast. Duh. How else are we going to form fluffy pita bread? We need our dough to rise, so yeast is an essential ingredient here. Seriously, you’re going to have to run to the store for a pack of yeast to make this recipe.
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Now let’s make something clear. There’s pita bread, which has a pocket in the middle, and then there’s pocket-less pita, Arabic bread, Syrian bread, Greek pita, and more. What I’m trying to emphasize is that there’s so many variations of this amazing flatbread, so try the different variations and find which one you like most.
Why make pita bread at home?
Well, I already explained how great fresh pita is. If that wasn’t enough convincing then let me just tell you about how much I love this recipe. It’s a simple dough to prepare and yes that I love.
But I enjoy the actual cooking process because if the dough is prepared correctly, then you’ll have inflated pitas on your stove top or in oven, depending on how you decide to cook you pitas. It’s a cool process to watch and definitely gives you that little extra satisfaction knowing that you can make a perfect, pocketed pita bread!
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How do I store extra pita bread?
If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
How many pitas does this recipe make?
This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.
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Easy Pita Bread Recipe
Somewhere between tortillas and naan lies pita bread. One thing all these breads have in common though, is that they’re best when eaten freshly made. And where can you really go to find fresh pita bread? Oh yeah, no where! So, the perfect solution is to make them yourself. Now that may sound a bit overwhelming. But trust me, it’s not hard at all. It just takes a little arm work and some time. Oh yeah and like four ingredients.
In a large bowl, combine yeast, water, and 1 cup flour. Mix until combined and set aside for 10 minutes
Add salt, 1 tbsp oil, and 1 cup flour. Mix until combined and add the remaining flour, if necessary, in small doses until the dough is not sticky nor dry.
Kneed dough for 5 minutes, or until the dough is smooth.
Place in bowl with remaining oil and cover. Let sit in a warm place until the dough has doubled in size, approximately 1 hour.
Remove dough from bowl and roll out into a log. Cut log into 8 pieces and let rest for 15 minutes.
Roll each piece into a circle and let rest for 5 minutes.
Using a rolling pin, roll each piece into round flatbread's about 1/2 thick.
Bake on stone or pan at 475 for 3 minutes, flipping once. Or, cook on skillet or pan on medium heat for 3 minutes, flipping once.
Notes
If you plan on enjoying your pita within 2 days then store it in a air tight container or bag at room temperature. Otherwise, wrap in plastic wrap and freeze until ready to enjoy.
This recipe make approximately 8 pitas. Feel free to scale the recipe to whatever fits your needs.
Thank you for reading my Pita Bread recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Pico de gallo, also known as salsa fresca, is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
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What is Pico De Gallo?
Pico de gallo translates to “beak of rooster” in Spanish. It was given this name because originally people would eat it by pinching the ingredients between their thumb and index finger. And this hand gesture looks similar to the beak of a rooster.
Nowadays, we eat salsa fresco with tortilla chips, but back in the day they had their own way of doing things.
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What’s the difference between pico de gallo and salsa?
Let me put it this way, pico de gallo is a type of salsa, but salsa is not pico de gallo. Pico de gallo is a fresh, uncooked mixture that is chunkier in consistency. You can visibly see each chopped up ingredient in it. Meanwhile, salsa is cooked and a thinner consistency. Salsa can be left chunky or pureed, but it has more liquid regardless.
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Another thing is, the ingredients for salsa are interchangeable. You’ll find a variety of recipes making salsa with all types of different chiles and vegetables. Meanwhile, the ingredients for a this recipe are fairly consistent.
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Pico De Gallo
So what makes this recipe different?
Well, remember earlier when I mentioned that this is a fully uncooked recipe? Well, there’s going to be a tiny bit of cooking in my recipe. Instead of chopping up raw tomatoes, with the guts and all that involved, we are going to be making tomato concasse.
What’s that you may ask? Well it’s French for “crushing” and refers to a cooking technique that involves scoring, boiling, and peeling. Once peeled, the seeds are removed to eliminate any bitter tastes, and then the tomato is diced. And what you’re left with is a perfect tomato that’s ready to be enjoyed raw.
Check out my video recipe down below for a full guide on this recipe!
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Then just add the classics…
You know, red onion, garlic, jalapeno, cilantro, etc… you get the idea. Salsa fresca is a true classic, so messing around with these ingredients isn’t recommended. However, this doesn’t mean we can’t add some extra ones…
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I like adding tomato juice to the mix because I prefer my salsa to have some liquid to it. And I don’t want to add an unreasonable amount of lime juice, so I add more tomato flavor to the dish! Adding tomato juice really changed the game for me, so definitely give this a try. I also add a bit of olive oil to balance the flavors.
Lastly, one ingredient I don’t want you to forget is cumin. It adds a layer of warmth to the salsa fresco. But be careful, it’s easy to go overboard with the cumin! And if you’re making this one ahead of time, the longer the flavors sit together, the stronger the cumin flavor will be. Be use to use it sparingly, but do not skip it!
Pico de gallo is one of my favorite sides when enjoying a classic Mexican dish. The flavors are fresh and balanced, and it adds a spunk of flavor to tacos, quesadillas, and even tortilla chips.
Score the tomatoes with a knife by cutting an X on the bottom side.
Place the tomato on slotted spoon, and place into boiling water for 30 seconds.
Remove tomato from water and place onto cutting board.
Use knife to pull back the skin from the X marked earlier.
Onced peeled, remove guts and seeds and then finely chop.
Add chopped tomatoes and the rest of the listed ingredients to bowl. Enjoy!
Video
Notes
You don’t have to use all of the red onion or jalapeno listed. If you’re not a fan of onion, or don’t care for spicy foods, then use these ingredients minimally as adding the quantity listed in the recipe may not work for you. Add a little at a time and taste as you go.
Scoring the tomatoes before boiling them makes peeling them later way easier. Don’t skip this step.
Using the tomato concasse technique ensures that any bitter flavors in the tomato don’t make it to our pico de gallo. Don’t skip this step.
Cumin is completely optional but highly recommended. Taste as you go to avoid adding too much, but do remember that the flavors strengthen as they sit.
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Thank you for reading my Pico De Gallo recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe to get notified when I post more recipes like this!
This classic Caribbean style rice and pigeon peas recipe is so simple and satisfying, it’ll easily become one of your favorite rice dishes.
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Rice and peas is usually made with red kidney beans, but they can be substituted with literally any bean. So, for this is the variation of the recipe I chose pigeon peas. This alternative is referred to as gungo rice and peas.
The rice is cooked in creamy coconut milk and the pigeon peas are soft and spiced from the allspice, thyme, and ginger. It’s really just a perfect combination.
Rice And Pigeon Peas Caribbean Style With Vegan Brown Stew Chicken, Steamed Cabbage, & Okra.
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Dried or canned beans?
Above all, I always try to use dry beans over canned beans. Here’s why:
“Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian.
For that reason I choose to steer far far away from canned foods. But I’m human too and I understand that sometimes there just is no time. That is to say, everything in moderation.
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Rice And Peas
How do you cook dried beans?
Firstly, I put 1/4 cup of dried pigeon peas in a bowl and added water. Secondly, I let the beans soak for 8 hours. I returned to 1/2 cup of soaked pigeon peas and yellowish water.
At this point, I fill large pot with the beans and 2 cups of water. I cook the beans for about an hour, or until they’re soft. After that, I add the rice. If after you put your rice in the pot there is not enough liquid to just cover the rice, then add however much water is necessary.
Traditionally, this recipe calls for a scotch bonnet pepper but since I cannot find one where I am located I used a piece of a red chili pepper. I have also used a jalapeno before in this recipe and it works well too.
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Rice Ans Pigeon Peas With Vegan Brown Stew Chicken
What do I eat rice and pigeon peas with?
My favorite thing to pair it with is brown stew chicken, but it works very well with jerk chicken and curry chicken. To sum it up, it’s a Jamaican staple, so be sure to serve with a classic Caribbean meat dish.
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Jamaican Rice And Pigeon Peas Recipe
This classic Caribbean style rice and pigeon pea recipe is so simple and satisfying, it'll easily become one of your favorite rice dishes.
Add onions, garlic, and ginger and cook until translucent.
Add thyme, black pepper, and allspice and cook for a few minutes until fragrant.
Add pigeon peas, coconut milk, water, and salt and bring to a boil.
Cook on low heat while covered for about 30 minutes.
Add washed rice and stir. At this point you can taste for any further seasonings.
Cover with a lid, bring to a boil, and simmer for 25 minutes.
Allow rice to sit off the stove for another 15 minutes.
Once cooled, use a fork to fluff up the rice and serve.
Thank you for reading my recipe. If you decide to try making Jamaican rice and peas be sure to tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Crab cakes are one of my favorite seafood dishes. Especially when paired with a perfectly spicy remoulade sauce. Yum! But have you ever tried crabless cakes?
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Ok, hear me out. Though amazing, the thing about crab cakes is that they aren’t very cheap to make… For example, 1 pound of crab would run you about $20.
And the alternative?
Well, that would either be lower quality crab (which is still going to cost you about $10/lb) or imitation crab.
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Imitation crab is fairly cheap (about $6/lb), since it’s a highly processed food made by combining minced fish with starch, egg whites, sugar, salt and additives to mimic the flavor, color and texture of real crab meat.
Now, that’s definitely an option. But, I wanted to go in a different direction. In short, I wanted to make crabless crab cakes, or crabless cakes if you will.
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What else can I use?
I created a recipe using a key ingredient that’s cheaper than good quality crab, low quality crab, and even imitation crab. Drum roll please… Heart of palm.
Heart of palm costs about $2/lb and they’re the perfect plant-based alternative for crab because of their meaty texture.
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What is heart of palm?
Heart of palm is a vegetable harvested from the inner core and growing bud of certain palm trees like the coconut, juçara, açaí palm, and peach palm.
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But, the best part about heart of palms is how nutritious they are. For instance, they are cholesterol-free and contain nutrients like iron, Vitamin C, magnesium and folate.
However, heart of palm doesn’t play the crab role alone in this recipe.
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What else plays the crab?
Artichoke hearts! The combination of the two work impressively well as crab.
Now, heart of palm and artichoke hearts are going to be the star of the show, keep that in mind when dicing them. For example, if you like a chunkier crab cake then dice large chunks. Meanwhile, if you want a smoother crab cake then dice small chunks and then mash a few with fork.
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Crabless Cakes
Is this a healthier alternative?
Yes, it certainly is. The nutritional benefits come with a warning though. Since heart of palm and artichoke hearts are canned vegetables, they are extremely high in sodium.
It’s important to rinse them thoroughly once you remove them from the brine to reduce the sodium. Especially since you’ll probably be adding even more sodium of some kind when preparing the crab cakes.
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What else goes into the crab cakes?
Chickpea flour and crushed crackers work as the binding agents in this recipe. If you don’t have crackers, bread crumbs or panko work great too.
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Meanwhile, mayonnaise, mustard, worcestershire sauce, salt, old bay, and parsley are all the ingredients necessary for flavoring the crab cakes.
And the spicy remoudlade sauce?
The spicy remoulade sauce is made with mayonnaise, dijon mustard, lemon juice, lemon zest, hot sauce, capers, and garlic.
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If you don’t want your sauce to be spicy then just omit the hot sauce!
These plant based crab cakes are made with simple ingredients, and they’re so simple to make. Above all, each bite delivers a crispy, flaky break thru of flavor.
In conclusion, for more tips on making the perfect crabless cakes click here.
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Crabless Cakes With Spicy Remoulade Sauce
These plant based crab cakes are made with simple ingredients, and they're simply delicious. Each bite delivers a crispy, flaky break thru of flavor.
Combine artichoke hearts, heart of palm, chickpea flour, crushed crackers, mayonnaise, old bay, Worcestershire sauce, mustard, parsley, and salt in a bowl and mix until well combined.
Using your hands, shape the crab cakes into desired shape and size and place onto an aluminum lined pan.
Cover pan and place in freezer for 30 minutes. This way the crab cakes will hold their shape better when frying.
Fill a bowl with all-purpose flour.
Remove pan from freezer and dip each crab cake into flour.
Heat a frying pan to low to medium heat and add frying oil and butter.
Cook until the crab cakes become golden brown on each side, using tongs to flip.
Remove from pan and place onto a paper towel lined plate to soak up any excess oil.
Allow to cool and serve with remoulade sauce.
Spicy Remoulade Sauce
Combine all ingredients and mix until well combined.
Cover and chill.
Serve with crabless cakes.
Notes
For extra crispness, broil the crab cakes after frying for about 5 minutes.
If you want to keep this recipe strictly plant based, substitute the egg for a flax egg and use vegan mayonnaise, Worcestershire sauce, and butter.
For the best flavor, fry with butter and oil.
If you have access to one, use a food processor to blend together your remoulade sauce.
For an authentic Maryland crabless cake, use crackers. If you can’t get your hands on crackers then breadcrumbs or panko work well too.
Thank you for reading my recipe. If you decide to try making crabless cakes at home be sure to tag me on instagram @breakthrukitchen so I can see! Be sure to subscribe down below to get notified when I post more recipes like this!
Never add this ingredient to your shopping list again. It’s simply too easy to make! All you need is a bag of dried chickpeas to create a healthy alternatives for flour.
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Why chickpea flour?
Chickpea flour is a necessary ingredient in a plant based kitchen. It has so many different purposes and uses in cooking, but above all of it has incredible nutritional benefits. It’s a great source of protein, calorically dense, and can be used as a replacement for flour in so many recipes.
Raw, dried chickpeas
Why make it yourself?
I got around to making this myself because I needed it was the only ingredient I needed for a recipe. And with chickpea flour being rather expensive, I decided to give it a go at home. It was really a desperate time, but it worked exactly the same as store brought chickpea flour.
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And when you compare the nutritional value of store brought chickpea flour and what’s in the stuff you grind up at home, you’ll find they are oddly different. The stuff at the store also has additives and preservatives that homemade chickpea flour does not.
Should I use a food processor or blender?
A food processor is ideal for making chickpea flour at home because it grinds the chickpeas very fine in just about one minute.
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I used a blender for this recipe because at the time I didn’t own a food processor! But let me tell you, it worked perfectly fine. Just pause the blending a few times to scrape the sides to ensure that everything is grinded evenly. If I can do it, you can too.
Never add this ingredient to your shopping list again. It’s simply too easy to make!
Yield: 1cup
Materials
1cupdried chickpeas
1food processoror blender
1paper towel
1 sifter
1air tight container
Instructions
Rinse dried chickpeas. dry well with a paper towel.
Dry well with a paper towel.
Throw chickpeas in food processor or blender and mix until the mixture turns into a fine powder.
Sift the powder to remove any pieces of chickpea that did not get finely chopped.
Store in an air tight container for cooking.
Thank you for reading my article. If you decide to try making garbanzo bean flour at home be sure to tag me on instagram @breakthrukitchen so I can see. Be sure to subscribe down below to get notified when I post more articles like this!
Pancakes are the epitome of American breakfast comfort food. But were they just randomly invented in a diner or something?
Well, not really, they’re dated to around 30,000 years ago during the Stone Age… I mean, they’re obviously pretty good since the recipe has been carried on since the stone age.
What makes this recipe different?
If you’re here right now, I can only assume you’re surfing the web for the perfect pancake recipe. Spoiler alert, you’ve landed on it.
This pancake recipe is superior to the rest of the pancake recipes because it is egg-less and dairy-free. Now I know what you’re thinking, how could a pancake work with no eggs or milk? Well, that’s where our plant-based alternatives come in
Flax seeds, whole
Instead of throwing in an egg into the batter, we will be throwing in a flax egg. If you’re not familiar with flax eggs, it’s essentially flax seeds ground up into a powder mixed with warm water. After a few minutes, this mixture becomes coagulated similarly to an egg.
Fresh Oat Milk
And so what about dairy? You guessed it, we will be using a plant-based milk alternative. Oat milk, hemp milk, almond milk, cashew milk, soy milk, coconut milk, rice milk, flax milk, pea milk… The list goes on. You have a variety of milks to choose from for this recipe, but I choose oat milk because that’s what I regularly drink in my house.
So, there you have it. This recipe is different because there’s no guilt in indulging in a tall stack of these fluffy pancakes.
Can’t I just use eggs and dairy milk?
Sure, if you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
Can’t I just buy syrup from the store?
Of course you could, just how you could buy pancake mix from the store. But where is the fun in that?
Besides that, you’ll know exactly what’s going into your foods as opposed to reading the long list of ingredients on the back of your favorite pancake syrup.
This brown sugar syrup recipe is a great replacement for the stuff sold at the supermarket since it is just 2 ingredients. And guess what they are? You got it! Water and sugar. Plain and simple, but very sweet!
Vegan Fluffy Pancakes With Brown Sugar Pancake Syrup.
What else can I top my pancakes with?
If syrup is just too sweet for you then try some other mildy sweet options like fresh fruit, honey, agave, whipped cream, or a fruit compote.
If you’re looking for something else to top your pancakes with other than old school syrup, then try nutella, ice cream, caramel, fruit flavored syrup, nut butter, or chocolate chips.
And if you’re looking for toppings that aren’t sweet at all, then try nuts, butter, bacon, fried eggs, sausage, salsa, or fried chicken.
Can I add my toppings into the batter?
Of course. Add things like blueberries, nuts, and chocolate chips right into the batter. To add nutella, caramel, or nut butter filling, pour half of the desired batter into the non-stick pan, pour your filling in the middle of the pancake, and pour the other half of the desired batter over the pancake. Flip as you normally would and serve.
How do I know when to flip the pancakes?
The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
How many pancakes does this recipe make?
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
Fluffy Pancakes With Brown Sugar Syrup Recipe
Pancakes are the epitome of American breakfast comfort food. This recipe is egg-less and dairy-free, so there’s not guilt in indulging in a tall stack off these fluffy pancakes.
Using a spoon, combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
Mix ground flax seeds and warm water in a bowl with a spoon and set aside for a couple minutes to coagulate.
In a separate bowl, add melted butter, sugar, flax mixture, milk, and vanilla extract and mix with spoon. Set aside.
Add the dry mixture to the wet mixture and mix until just combined. Set aside.
Over medium heat, pour ¼ of the pancake mixture to non-stick pan.
Cook until bubbles have formed on top of the pancake and the edges have discolored from the original batter color to flip.
Wait until the pancake has completely puffed down after the flip to transfer to a plate and assemble stacks.
Brown Sugar Syrup
Combine sugar and water to a small pot over low to medium heat.
Stir the mixture with a spoon until it starts to bubble.
Once the mixture is bubbling, about 20 minutes, remove from heat and cool.
Once cooled to room-temperature, pour over stacked pancakes. Enjoy!
Notes
This pancake recipe yields 8 pancakes, so if you don’t plan on using all the batter at once, you can either cut the recipe in half, store the pancake mix in the fridge up to 2-4 days, or store the cooked pancakes in a zip lock bag to freeze for up to 2 months.
Meanwhile, the syrup recipe yields 1/2 cup of syrup which you can keep in an airtight container in the refrigerator for up to 1 month.
The pancakes are ready to be flipped when you can visibly see bubbles forming in the center and around the edges of the pancake. You will also be able to see the edges of the pancake discolor from the original batter color. The batter should not be runny when the pancake is flipped.
If you don’t have flax eggs or plant-based milks on hand, or maybe you’re not a plant-based eater then there’s other options for you. Go ahead and replace the flax egg for 1 chicken egg and replace 1 cup of plant-based milk with 1 cup of dairy milk. Follow the recpe the exact same way.
To make a dry pancake mix, combine flour, baking soda, baking powder, salt, sugar, and flax seed. When ready to use, combine that mixture with water, butter, vanilla extract, and milk.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Chunky avocado mixed with sour lime and crunchy fresh vegetables are the key ingredients to the infamous guacamole that we all know and love.
However, have you ever considered spicing things up a bit? Maybe by adding in some ripe mango?
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Why add mango?
Guacamole is something I personally can’t get enough of. I put it on everything.
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That being said, it is possible to get tired of a good thing. You know, when I made this recipe I had simply eaten too much regular guacamole. I (somehow) grew tired of it. Even good things get old after a while…
You know, kinda like when you eat that one type of cereal for a few months and before you know it, you just can’t take it ANYMORE. Everything in moderation, right?
So, to switch things up for my palette, I tried making guacamole with some different ingredients; like mangoes.
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Is this better than regular guac?
Traditional guacamole is pretty hard to beat, so I don’t want to put these two in an unfair competition. The guacamole we all know and love is one of a kind, and unmatchable.
Nonetheless, this is a heck of a good alternative for when you’re just tired of regular old guacamole.
This is a sweet twist on the traditional recipe.
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What can I eat guacamole with?
This guacamole makes a delicious topping for tacos and quesadillas, or even as dip for your favorite tortilla chips. Add it to your meals and enjoy as a delicious side, throw it on top of some toast for breakfast, use it for deviled eggs… The possibilities are endless. It fits perfectly into most Hispanic and Spanish meals, so be sure not to forget it when making rice and beans or paella.
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Sweet And Savory Mango Guacamole Recipe
Sweet and savory is the best way I can describe this guacamole. Chunky avocado mixed with the sour lime, the crunch from the fresh vegetables, and the ripe mango creates a sweet twist on traditional guacamole.
Finely chop onion, garlic, and jalapeno pepper and add to bowl.
Squeeze one half of lime juice into the bowl and mix.
Add avocado to bowl and use fork to mush avocado to preferred consistency. Add diced mango and mix.
Dice mango and add to bowl.
Squeeze other half of lime to bowl. Mix.
Chop one handful of cilantro and add to bowl. Mix.
Add cayenne pepper and season with salt to taste.
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Tomato sauce is one of those things, like most things, that’s just so much better homemade.
Now, this is by no means an authentic recipe. But, it is simple, quick, and delicious, so you can enjoy a nice plate of pasta even on a busy day. 1 can of tomatoes, a couple cloves of garlic, some basil leaves, and some salt and you’re good to go for a fast, satisfying meal.
Try to use canned plum tomatoes, but if you can’t find them go ahead and use tomato puree and a couple fresh tomatoes. Just be sure to adjust the cooking time since it’ll take a little longer for the tomatoes to dissolve and the sauce to develop.
One of my favorite things to do to this recipe is add some red pepper flakes for some heat. And of course, I always top with parmesan or pecorino romano. It’s simply mandatory.
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Sometimes I have tomatoes that I just don’t know what to do with, and that’s when this recipe comes in handy.
Tomatoes are often overlooked when it comes to actually cooking them. Instead, they’re mostly used in salads and sandwiches. But, don’t underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.
My dad made this recipe when I was younger so I ate these often growing up, and let me tell you; there’s just something about Italian tomatoes that is just unmatched. Even simply in the color. But that’s besides the point.
This recipe pairs great with a meaty protein or even a pasta dish. These tomatoes even make great appetizers! They’re so simple to make, and you can keep any left over filling in the fridge for the next time you want to make this unique side dish.
Tomatoes are often overlooked when it comes to actually cooking them. Instead, they're mostly used in salads and sandwiches. But, don't underestimate the deliciousness of an oven baked tomato. And an herb crusted on at that.
Ingredients
4 tomatoes
1 handful fresh parsely, chopped
1/2 handful fresh basil, chopped
2 cloves garlic, minced
1/4 cup panko bread crumb
1 tsp parmesan
1 tbsp olive oil
salt, to taste
Directions
Preheat oven to 375 degrees.
Cut tomatoes in half and place in a baking tin with the flesh facing up. Salt the tomatoes and drizzle with olive oil. Set aside.
In a bowl, combine parsley, basil, garlic, panko, and parmesan. Mix well.
Using a spoon, or your hands, place the herb mixture on the tomatoes.
Place tomatoes in oven and bake for 45 minutes to an hour, or until the herbs are golden brown and the tomatoes are wrinkling. Enjoy!
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Black beans are one of my favorite beans. I love making this recipe when I’m feeling tired of the classic Dominican beans. You know, put some spice in my life. One thing I kinda love about this recipe is the way all the flavors cooked together and created an almost sweet flavor profile, and I’m not one who likes salty things being sweet. So, take it from me, you have to try this recipe.
The hint of sweetness I was referring to earlier comes from the auyama, which also provides a hearty feature to these beans. I didn’t always use auyama in my beans. To be completely honest, I never even knew about it’s existence besides from my childhood memories when my grandma would make beans with it! When I started using it in my beans I never went back. It’s so cheap, lasts a long time, and adds an amazing sweet earthy flavor to my beans. You’ve definitely got to try this recipe out.
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This stew is also known as menestra de lentejas. It’s a popular dish in Ecuador that uses lentils, though you can give it a go with any type of bean you have on hand. This recipe calls for minimal and basic ingredients that most of us always have on hand, so it’s known by many as a “poor man’s dish. But this dish is absolutely delicious!
I was not a huge fan of brown lentils before this recipe. I didn’t like the brown ones at all, though I love the black ones. So I had a bag full of brown lentils I had never used and now I know what to do with it. If you have some extra lentils on hand be sure to try this recipe out.
Ecuadorian Lentil Stew With Rice
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Being half Dominicana, I LOVE rice and beans. Over the years I’ve perfected my rice by switching over to basmati rice, adjusting the water ratio, and tweaking the cook time. But I’ve never ever made habichuelas that I truly enjoyed. Before this recipe that is.
Now let me clear up that these beans are not made from SCRATCH since we are using canned beans, and that’s probably evident through the very short 45 minute cook time. Usually, you’d start with dry beans and that cook time is somewhere around 4 hours, and that’s not including soaking the beans overnight for 8-12 hours. This is the recipe for when you want beans but do not have the time.
Dominican Rice And Beans
You can use any bean for this recipe really, but for true Dominican beans use roman beans. Good alternatives would be pinto beans, black beans, cannellini beans, and red kidney beans.
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Quesadillas are one of my favorite things to make when I need to cook something quick and delicious! This recipe makes a pretty basic quesadilla that tastes so much better than any basic quesadilla.
Vegan Chorizo
What makes this quesadilla stand out is the homemade chorizo filling! It’s made out of seitan, mushrooms, and walnuts and so many other spices to bring the chorizo to life.
And like I say all the time, a homemade tortilla brings things to a whole nother level. I made flour tortillas because I was too lazy to buy a pack, and truthfully they’re so easy to make it bothers me to buy it😂 And homemade versions are so easy and taste soooo much better!
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Combine flour, baking powder, and salt and mix well. Add oil and water and mix until just well combined and let rest in bowl with damp towel for at least 30 minutes.
After 30 minutes, slice your dough into four and use a rolling pin to roll each piece of dough out into a thin circle.
Heat each tortilla until golden brown on a pan at low to medium heat.
Once both sides are cooked, cover one half of the circle with cheese, then chorizo, and then more cheese. Fold.
Cook on both sides until crispy and the cheese is melted. Serve.
This recipe is a must try simply because of how flavorful the chorizo is! You practically forget you’re not eating the real thing lol.
No but seriously, the combination of seitan, mushrooms, and walnuts creates a very believable meat crumble. The addition of onion, garlic, and jalapeno creates a tone of freshness and the long list of spices brings the whole mixture to life. Apple cider vinegar creates a slight caramelization on the crumble.
Quesadilla With Vegan Chorizo
This chorizo can be made ahead of time for different types of meals such as quesadillas, tacos, tostadas, burritos, nachos, and so so so much more!
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Tostada is spanish for toasted, and in this recipe we are working with a corn tortilla that is fried, or toasted, to work as a plate for toppings.
Refried beans are one of my favorite ways to use black beans, though this refried beans is traditionally made with pinto beans. This recipe for refried beans is so quick and simple, and is tailored for dry beans instead of canned beans. Cooking with dry beans creates a richer flavor throughout the beans and the mixture itself, and you skip the canned bean flavor! Of course, you can make this recipe with canned beans, but in my opinion it all doesn’t come together the same way.
Vegan Tostada With Refried Beans & Chili Lime Seitan
Seitan is one of my favorite plant-based meat alternatives because it’s so versatile. The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at home!
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Vegan Tostadas With Refried Beans & Chili Lime Seitan
Homemade tostadas will top any tostada you've ever had.
“Refried
– 2 servings Easy Homemade Corn Tostadas
– 4 cups water
– 1/2 cup black beans, soaked
– 1/2 onion
– 2 cloves garlic
– 1/2 teaspoon cumin
– 1 sazon packet
– 1 cup cheese
– salt and pepper to taste
“Chili
– 2 seitan cutlets
– 1 lime, juiced
– 1 tbsp soy sauce
– 1/2 tsp chili powder
– 1 pinch sugar
– salt and pepper to taste
“Refried
1. Combine water, beans, onion, garlic, and sazon packet in a deep pot. Cook until beans are tender.
2. Using a large ladel or spoon, scoop bean mixture onto a pan at low to medium heat. Stir frequently.
3. Season with cumin, salt, and pepper and mash the mixture using a fork.
4. Once the mixture begins to thicken, add the cheese and continue cooking until desired consistency.
5. Combine tostada.
“Chili
1. Combine all ingredients in a bowl and let marinate for at least 30 minutes.
2. Put entire mixture onto oiled pan at low to medium heat and cook until seitan is crispy.
3. Combine tostada.
I’ve said it once before and I’ll say it again. Homemade tortillas hit different. And that goes for tostadas as well!
If you’ve never had a tostada let me put you on real quick. It’s essentially a raw corn tortilla fried in oil, making it crispy and kinda like a big, flat tortilla chip. You put toppings on it just like you would a taco and you enjoy! It’s absolutely delicious and the possibilities are endless with this one.
The first time I had a tostada I was a few weeks ago when I was in Virginia. I went to this Mexican eatery called Lilly’s Little Mexico where I ordered tostadas de quinoa. It’s a fried homemade tortilla topped with refried beans, mexican quinoa, lettuce, queso fresco, and sour cream. It was sooooo good! It truly inspired me to make these tostadas at home!
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Waffles are my favorite breakfast in the morning. They are so versatile and can be made in so many different ways. For this recipe I made strawberry waffles by pureeing one cup of strawberries and including them into the waffle mixture. By using this technique you can flavor your waffles with anything you want, and even make them healthier! Imagine pumpkin waffles, apple cider waffles, or banana waffles… the possibilities are endless.
The warm strawberry syrup adds extra goodness! My favorite way to cook these waffles is just long enough for the outside to be crispy but the inside be soft, and then pour the strawberry syrup while hot right before serving. If you love strawberries and waffles, then you should definitely try this recipe out.
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This better than take-out chilli chicken has a healthy twist! We are substituting the chicken for seitan. Seitan is made from wheat gluten. Wheat gluten is a food made from gluten, the main protein of wheat. It is made by washing wheat flour dough with water until all the starch granules have been removed, leaving the sticky insoluble gluten as an elastic mass, which is then cooked before being eaten. Or, you can buy vital wheat gluten flour and it works the same.
Seitan has a similar consistency as chicken when cooked properly, and if you get your flavors right you aren’t missing out on anything with this simple substitution. This recipe also works with tofu, tempeh, and pretty much anything that you can dredge.
Indo-chinese cuisine is is a distinct cuisine formed through the adaptation of Chinese seasoning and cooking techniques to Indian tastes. It’s a great combination of cultures, and I love experimenting with different cuisines. Skip take-out this week and try this chilli chicken recipe out!
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Ropa vieja is the national dish of Cuba, but is also enjoyed in Puerto Rico, Panama, Spain, and the Philippines. Many don’t know this, but ropa vieja originated in Spain. It literally translates to ‘old clothes’ and the story goes that a poor old man once shredded and cooked his own clothes because he could not afford food. He prayed over the bubbling concoction and a miracle turned the mixture into a tasty, rich meat stew.
While we don’t know how factual that story is, we do know that ropa vieja is over 500 years old and originated in the Iberian peninsula of Spain. The dish then traveled to the Americas with the Spanish people, where it became a staple dish across the Caribbean and Cuba.
The traditional recipe consists of shredded stewed beef with vegetables. I decided to try this traditional dish with a plant based meat alternative, in this case oyster mushrooms. The meat in this recipe is typically shredded or pulled, and you can achieve the same texture with an oyster mushroom.
To avoid squishy, soggy mushrooms, cook the mushrooms by themselves after they’ve been marinated for 15 minutes. While cooking, use a spatula to frequently press the mushrooms down on the pan. This helps the mushroom release excess water, resulting in a meatier mushroom.
I paired my ropa vieja with white rice, fried plantain, green beans, and sage honey glazed brussel sprouts and apples.
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This pasta salad will quickly become a favorite in your home. It’s refreshing, simple, and delicious!
You can really add as many veggies as you’d like to this pasta salad, but I just used what I had available. I’d love to give this recipe a try using carrots, pickled onions, artichoke, zucchini, mushrooms, and so so much more! Pasta salad is slightly underrated, since it does have so many possibilities.
You want to add your avocado last so that it doesn’t get too mashed up in your pasta salad. I love putting some everything bagel seasoning right over my avocado and salad. It adds another layer of taste and texture to the dish and is sodium free!
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This patacon was is so delicious and satisfying! It’s a creative and out-of-the-box way to use plantain!
I love eating plantains as a side but using plantains as the “buns” in this recipe was very different way to use this starchy vegetable I grew up eating throughout my childhood.
Plant based jibarito
A patacon, or a jibarito is a sandwich made with fried plantains as the buns and whatever you desire as the sandwich filling. Traditionally, with thin-sliced steak, lettuce, tomato, mayonnaise, and cheese. Chicago restaurateur Juan “Peter” Figueroa introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in in 1996 after reading about a Puerto Rican sandwich created in Plátano Loco in 1991 substituting plantains for bread.
I filled mine up as a traditional jibarito but the variations are endless! I’m looking forward to doing many different recipes with this plantain-bun method.
Plantain
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Peel the plantain and cut once vertically and then once horizontally, so that you end up with 4 pieces.
Cook pieces in a deep pan with oil at low to medium heat for 1-2 minutes, or until slightly golden.
After 1-2 minutes, remove from pan and place on plate.
Place a plantain piece onto cutting board lined with parchment paper and use another cutting board lined with parchment paper to squish the plantain piece until flattened. Once flat set aside.
Repeat step 4 for each plantain piece.
Cook each plantain piece again until golden brown then remove from heat and allow any excess oil to drain.
Cook seitan slices in adobo and lemon juice until crispy. Taste for salt.
Assemble jibarito with 2 pieces fried plantian, ½ cup cooked seitan, letuce, tomato, mayonnaise, and avocado.
Gnocchi is a pasta made of potato. It’s kinda like a soft pasta dumpling. Take my word for it, it’s delicious. Truly one of a kind when it comes to noodle varieties.
This is my favorite kind of pasta because it’s so filling! But gnocchi weren’t always the delicate, fluffy pasta dumplings we know them as today. At first they existed with different ingredients like squash and breadcrumbs. But it didn’t become the potato dumplings we know today until the 16th century when potatoes were introduced to Europe.
Cooked Gnocchi in Pesto Sauce
This recipe for gnocchi is simpler than grain pasta recipes! You need to give it a try especially if you have never tried gnocchi before.
Making the gnocchi shape isn’t easy, so be sure to check out a video for a visual explanation of the technique. If making the shapes isn’t working for you, then you can just keep your gnocchi smooth!
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This recipe is inspired by Greek dish called Keftedes. “Kofta is a family of meatball or meatloaf dishes found in the Indian subcontinent, South Caucasian, Middle Eastern, Balkan, and Central Asian cuisines. In the simplest form, koftas consist of balls of minced or ground meat—usually beef, chicken, lamb, or pork—mixed with spices or onions.”
I decided to make my own version of these Keftedes in plant based version, that’s still delicious and full of flavor like traditional Keftedes.
Greek Meatballs Keftedes
This plant based meatball recipe is great because it yields a meatball that develops a crispy outside layer, making the texture more similar to a traditional meatball.
These koftedes developed great flavors and I have to admit it is because of this spice seasoning I picked up at the store.
Greek All Purpose Seasoning
These meatballs would work well with just about any bean, I just used black eyed peas because I like the color and the texture it provides in a vegan meatball.
I noticed that these meatballs are best the next day! I swear.
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I love cucumbers because they’re so fresh and crispy. However, and I hate to admit it, cucumbers get boring. Luckily, I have put together this smashed cucumber salad recipe for us.
This cucumber salad is originally a Sichuan recipe. They smash the cucumbers until it naturally separate into 3-4 spears, which disrupts its internal structure in an unnatural way leaving some areas completely intact and crisp, while reducing other areas tender. While smashed, it absorbs flavors much faster, making it particularly tasty.
This salad is a refreshing and flavorful way to enjoy a cucumber! Though this recipe is traditionally a bit spicy, you can use the smashed cucumber method with an unlimited kinds of dressings.I paired my salad with fried rice and vegan sesame chicken!
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Sesame chicken is a dish you’d find in a Chinese restaurant, however it is not a very authentic Chinese dish. You won’t find battered chicken coated in sweet sauce and tossed in sesame seeds in China. Instead, you’ll find another dish with similar flavor profiles called La Zi Ji. It’s an authentic Sichuan dish that has fried chicken breasts with peppercorns, toasted sesame oil, and chiles.
With that being said, the chances of you finding vegan sesame chicken in China are even slimmer. Matter of fact, the chances of you finding vegan sesame chicken in the USA are pretty slim. That’s why I’ve made this recipe, for people like us.
I used seitan as my protein in this recipe, however this recipe could work with mushroom, jackfruit, tofu, tempeh, etc… The possibilities with this recipe are endless!
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Fried rice has always been my favorite takeout treat, so I decided to make a vegetable stir-fry my way. This one has a bunch of fresh veggies and a plant based scrambled egg!
I used julienned carrots, scallions, and green peas in my vegetable fried rice. You can use any and as many vegetables as you’d like, I just used what I had on hand.
Asian culture is more vegetable focused, with dishes developing from produce they had on hand to use up old ingredients. This was exactly the case when it came to the development of fried rice; it’s a dish made to incorporate leftovers. If you were to order fried rice in a restaurant now you’d be given the option of several proteins, whereas traditionally this dish was created to incorporate whatever leftovers were lying around.
I substituted the egg in a traditional fried rice with vegan mung bean egg. I have a recipe for it here. It works just as a scrambled egg mixture would.
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Better than takeout stir-fry with fresh vegetables & plant based scrambled egg.
Ingredients
½ carrot
½ cup cooked green beans
1 scallion
¼ cup vegan yellow split pea egg
2 cups cooked rice
3 tbsp soy sauce
1 tsp sesame oil
2 tbsp water
½ tsp all purpose seasoning
½ tsp ginger powder or 1 inch fresh ginger
½ tsp garlic or 2 cloves fresh garlic
salt and pepper to taste
Directions
In a large pan, cook vegan egg until it is a scrambled consistency.
Add vegetables and fresh aromatics and cook for a minute and then add rice.
Add the remaining ingredients all at once except the water and the soy sauce. You want to slowly add these two liquids as your frying and stirring your rice.
Check for salt and pepper at this point. Once liquid is absorbed take pan off the heat and serve.
Creamy, crunchy, classic vegan chicken caesar salad.
Lately, I’ve had a deep love for wraps. They are just so fresh and satisfying, and you can fill them up with whatever your heart desires. In this recipe I’m going to show my method for making vegan mushroom chicken, vegan caesar dressing, and homemade croutons.
The chicken in this caesar wrap is imitated with diced mushrooms coated in my buttermilk fried chicken dredging mixture, and then fried on low to medium heat.
Mushrooms do carry a distinct flavor to them, however when coated in a crispy flavored breading and combined with the flavors from the dressing, mushrooms work great in this recipe to substitute chicken.
*Update* This buttermilk fried mushroom chicken has been approved by non-vegans.
The dressing is made up mainly of cashews. If you are allergic to nuts, this could also work with the canned chickpeas, or any type of white bean. Vegan mayonnaise would also work well in this recipe.
You can replace the romaine lettuce for kale, spinach, or arugula for a more nutrient dense wrap. A great idea would be to make a spring mix of lettuce, kale, and spinach so you get a great combination of nutrients.
Homemade croutons are exceptionally better than anything you could buy at the store. Why? Besides the key level of freshness, these croutons have no preservatives or nasty weird chemicals.
But really, these are snack worthy. I took the liberty to add some fresh herbs from my garden, like basil and parsley, on top of the dried herbs required for the recipe. You can also replace the butter with olive oil if you prefer.
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Creamy, crunchy, classic vegan chicken caesar salad.
Vegan Chicken Ingredients
– 1 cup mushrooms
– ½ cup vegetable oil
– 1 cup wet dredging mixture from Vegan Buttermilk Fried Chicken recipe
– 1 cup dry dredging mixture from Vegan Buttermilk Fried Chicken recipe
Dressing Ingredients
– ¼ cup cashews
– 1 teaspoon capers
– 1 teaspoon mustard
– 3 tablespoons water
– ½ lemon juice
– ½ teaspoon nutritional yeast
– salt and pepper to taste
Crouton Ingredients
– 3 slices sandwich bread
– ¼ cup melted butter
– ½ teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon parsley
– ½ teaspoon oregano
– ½ teaspoon basil
– salt and pepper to taste
Wrap Ingredients
– 4 tortilla wraps
– 1 head romaine lettuce
Vegan Chicken Directions
1. Dice mushrooms and set up both wet and dry dredging mixtures.
2. Coat mushrooms in dry mixture, then wet mixture, then back to dry mixture.
3. Fry mushrooms on pan filled with vegetable oil at low to medium heat until both sides are golden brown.
Dressing Directions
1. Combine all ingredients in a blender until smooth.
Croutons Directions
1. Mix all ingredients except bread.
2. Dice bread into desired size.
3. Place bread on baking tray and evenly spread mixture over bread and mix evenly.
4. Place in oven at 350 degrees for 10 minutes, mix, and then bake again for 5-7 minutes.
Wrap Directions
1. Combine lettuce, dressing, croutons, and fried mushrooms.
2. Place ¼ of the salad onto a wrap and fold.
3. Repeat step 2 for the 3 remaining wraps.
4. Enjoy!
Nutrition
Per Serving: 1198 calories; 98.5 g fat; 62.1 g carbohydrates; 19.9 g protein; 164 mg cholesterol; 875 mg sodium.
This recipe will work on anything that you can dredge, batter, and fry!
I chose Seitan because in my opinion it’s the closest to chicken texture, and I created vegan popcorn chicken. I could’ve kept my Seitan cutlet whole instead of dicing it to make a chicken sandwich or crispy chicken parmesan. I could’ve used chickpeas to make nuggets or vegan drum sticks and used this recipe for the batter. What I’m trying to say is, this recipe can help you make a variety of dishes.
The buttermilk in this recipe is made by mixing plant based milk with vinegar, in this case I chose apple cider vinegar but you can use white vinegar too. We’re using buttermilk in this recipe because it adheres best to our vegan protein, kinda in the similar manner egg does in the original dredging process, resulting in an evenly battered, crispy “chicken”.
I fry using vegetable oil, but feel free to use any oil you typically fry with. I have not tried this recipe baked but now that I’m thinking of it it sounds very interesting!🤔 Check back for an update…
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Mac and cheese was everyone’s childhood favorite. But the type I personally grew up eating was the kind with the powdered cheese… I wonder what exactly is in powdered cheese… Well I’m just glad those days are behind me now!
Alternatively, I would eat the mac and cheese made with 100% diary products like butter, milk, and cheese. And we all know that dairy products are the top source of saturated fats in an american diet, it’s not meant for our species to consume, and I mean have you seen the dairy industry? No thanks. Luckily, these dark days are also behind me.
Vegan Butternut Squash Mac And Cheese
Nowadays, I eat the type of mac and cheese made with vegetables. This mac and cheese is made with a roasted butternut squash and is so so creamy! It’s so simple to make; all you need is a butternut squash, some basic pantry items, some spices, and noodles!
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Freshness in every bite. These vegan carne asada tacos are so delicious and the homemade corn tortillas take this dish to another level.
I love eating Mexican food, it is my favorite cuisine! So you know I had to recreate the classic carne asada corn tortilla tacos using 100% plant based ingredients.
In place of the beef for my carne asada, I am using seitan. It is a high-protein vegetarian food made from cooked wheat gluten that coincidentally has a similar texture to meat (if you cook it the right way).
Vegan Carne Asada Corn Tortilla Tacos
I highly recommend making your corn tortillas at home rather than buying the store version because it really does make a difference.
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Soft corn tortillas, tender vegan carne asada, and fresh toppings is all you need for great tacos.
Vegan Carne Asada Ingredients
– 1 cup diced seitan
– 1 tablespoon apple cider vinegar
– 1 tablespoon soy sauce
– 2 limes
– 2 garlic cloves
– ¼ teaspoon cumin
– 1 teaspoon adobo seasoning
– ⅛ teaspoon chili powder
– ¼ red onion for garnish optional
Corn Tortilla Ingredients
– 2/3 cup masa harina
-1/2 cup hot water
-½ teaspoon salt
Vegan Carne Asada Directions
1. Combine all ingredients in a bowl and marinate for at least 1 hour
2. After an hour, throw everything in the bowl into a pan at medium heat.
3. Cook until all the liquid is evalorated and the seitan is to your desired crispiness.
4. Remove from heat and assemble corn tortilla tacos.
Corn Tortilla Directions
1. Combine masa harina, salt, and hot water with a fork at first and then proceed to use your hands to combine the ingredients.
2. Once you have a dough ball that resembles play dough texture, not to wet and not too dry, put it in a bowl and cover it with a damp paper towel to rest for 15 minutes.
3. After 15 minutes, rip apart a 1½ ball and place in between two pieces of parchment paper. Use a rolling pin to roll the dough ball in one direction and then in the perpendicular direction, keeping your dough even. Once the dough is flat, use a circle bowl to cut out your tortilla.
4. Repeat step 3 for each tortilla.
5. Place the tortilla on a dry pan at medium to high heat. Cook the tortilla for 15 seconds, then flip and cook for 30 seconds.
6. Place tortillas covered in a kitchen towel for 5 minutes before serving.
Nutrition
Per Serving: calories; g fat; g carbohydrates; g protein; mg cholesterol; mg sodium.
I see so many french toast recipes using breads that nobody ever really has in their kitchen, at least not on a regular basis. So, I made it a mission to make the best french toast recipe that works on regular old sandwich bread (you know the kind that you always have and never really know what to do with).
Vegan French Toast
I’m using potato bread, but any type of bread works here. A good trick to avoid soggy french toast is to not allow the bread slice to fully be submerged in the mix. The dip should be a quick one, two, and you should allow any excess mix to drip off before placing the slice on the pan.
You also need to make sure that you have enough butter on your pan for each slice! That is the secret to perfectly golden french toast.
For extra crunchy french toast, cook the french toast until the edges are brown and allow to cool before serving.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
Hummus is truly one of a kind. Classic, healthy, and so delicious!
I always opt for dried chickpeas with my cooking, even though it is a bit more work than just going to the store and picking up a can of chickpeas. “Bisphenols are used in aluminum can linings to reduce corrosion. One bisphenol, BPA, has all the molecular characteristics of an obesogen, a term coined in 2006 to describe chemicals that potentially make us fatter. It enlarges fat cells, disrupts a protein that protects the heart called adiponectin, and functions as a synthetic estrogen. The latter means it can have sex-specific effects on growth and narrow the coronary arteries, increasing risk for coronary artery disease. Studies have shown you can reduce BPA levels by as much as two-thirds by avoiding canned foods – in just a few days’ time,” The Guardian. For this reason I choose to steer far far away from canned foods.
I soak my chickpeas overnight, and then I cook them on the stove for 1-2 hours. Like I said, it is a process. However, this way I’m not risking my life with an aluminum can and the finished product with dried chickpeas compared to canned chickpeas is 1000x better.
Once the chickpeas are cooked though, this recipe is super simple. 5 minutes and a handful of ingredients is all it takes to make a chickpea hummus that is significantly better than anything you’d ever buy at the store.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
When I first said I would stick to a plant based diet I thought about having to say goodbye to my favorite dishes… brown stew chicken.
Rice And Pigeon Peas With Vegan Brown Stew Seitan, Steamed Cabbage, And Okra.
But, I found a way to eat this dish without any of the guilt! Replace the chicken with a vegan option. In this case we’re using seitan, but you can use anything you want for your brown stew.
Thank you for reading my recipe, if you decide to try it out tag me on instagram @breakthrukitchen. Be sure to subscribe down below to get notified when I post more recipes like this!
