anunrefinedvegan

This week I’m making recipes solely from blogs I’ve discovered since creating An Unrefined Vegan and I thought I’d share a few here.

I loved Fig Newtons as a kid but gave up eating them years ago.  So when I saw the link for Skinny Figgy Bars posted on Susan Voisin’s Facebook page I immediately followed it back to her blog, FatFreeVegan.  I made a batch the same day.  These are quick and easy to make and the fact that there is no added fat or oil aligns perfectly with the way we enjoy eating these days.

Look at how beautiful these are!  This is another recipe from FatFreeVegan.  I made very minor changes to the recipe: using white whole wheat flour and zero all-purpose flour; subbing powdered ginger instead of nutmeg and adding a 1/4 cup of unsweetened soy milk because the batter was quite thick.  I also mixed the batter up and let it sit in the refrigerator overnight.  These cook up to a beautiful golden-orange color and have a lovely light citrus flavor with just a hint of spice.  Here’s where you can find the recipe:  Golden Spice Pancakes.

I mentioned in a previous post that I was going to try the scrambled tofu recipe from Bacon is not an Herb – and I did – to great success.  It changed this skeptic’s mind about the tofu-as-egg concept.  It’s quick and delicious and you can change up the flavors and add whatever veggies you have on hand.  We had some for dinner alongside roasted sweet potatoes and with the leftovers had really yummy sandwiches with a schmear of Vegenaise, thin slices of red onion and fresh bib lettuce on homemade Easy Herb Focaccia.

I made this super simple pasta last night using a recipe for Mushroom Ragu from VeganChef.  As suggested in a note on the recipe, I used a little bit of dry red wine when simmering the sauce and I paired it with whole wheat orecchiette, a sprinkling of nutritional yeast and extra fresh basil on top – delicious.  A healthy dose of chopped kalamata olives would be really nice, too…