VEGAN BACON PANCAKES

Bacon Pancakes – a dish made popular because of the cartoon show “Adventure Time” and the cartoon has an amazingly catchy jingle about this dish. Now I fully enjoyed the song so much, that I wanted bacon pancakes, so I made vegan bacon pancakes! 

Making Bacon Pancakes Song

First you’re going to want to cook up some vegan bacon in a frying pan. Make sure the vegan bacon gets pretty crisp because when it’s not crisp, it’s pretty hard to work with and create this dish. Once the vegan bacon is cooked, set it aside and start your next step.
The next step is the pancake batter. For this I just used 1 cup bisquick and 1/2 a cup of chocolate almond milk. Whisk together and once fully mixed get ready for the fun part. 
Dip each piece of vegan bacon into the pancake batter, and make sure the whole piece of vegan bacon is covered. This way it makes a proper bacon pancake. 
Under a medium fire, in a frying pan, cook up the vegan bacon pancakes. It takes about 5-6 minutes on each side (give or take a few minutes). Once finished, place on a plate and cover with maple syrup and devoure!!! Hope it’s delicious for you, and now you can sing the adventure time song while eating vegan bacon pancakes!! Peace, Love, Grub!!
   

     

Vegan Bacon Panakes
Bisquick
Chocolate Almond Milk

VEGAN CREME BRÛLÉE (gluten free too)

One of my favorite desserts when going out to dinner is creme brûlée, but most places don’t have a vegan option for this amazing dessert. Well, I have found a way to veganize it and still keep its perfect deliciousness intact! It is a slight process and won’t be made immediately, but it is worth it!

First take 1 full cup of raw cashews and soak them in warm water for 10 hours. I usually do it the night before, but I have gotten away with 5 hours. However, it does make a difference to the texture so 10 is what I recommend. 
Once that is finished, add them to a blender or food processor and then add 1/2 cup of water. Puree until it becomes smooth and paste like. Push down on the sides of the blender with a spatula if needed to ensure you puree everything together finely. 
Next, in a sauce pan over a medium heat, add 2 cups vanilla almond milk, 1/2 cup organic sugar, 1/4 cup and 2 tablespoons of chickpea flour, 1 1/2 tablespoons cornstarch, 1/8 teaspoon of salt, and a dash of vanilla extract.
Stir mixture constantly while also bringing to a slow boil. The liquid mixture will become thicker. Continue stirring all together and keep stirring under a low boil for 3 minutes. After the needed 3 minutes, remove from flame and let cool.
Once cooled, pour the mixture into the blender with the puréed cashews and then blend together until mixed together and completely smooth. 
Pour into serving dishes, cover and then refrigerate them for about 4-5 hours. 
Now when it comes to serving, you’ll need some organic sugar and a cooking torch. Because there’s a torch involved please make sure you know what you’re doing. You really can badly injure yourself doing this if you’re unaware of the proper safety and handling of a cooking torch. 
Sprinkle on some organic sugar on top of your serving dishes holding your brûlée. Once the sugar is evenly spread out on your brûlée mixture, heat up your blow torch and while constantly turning the dish and NOT burning yourself, caramelize the sugar coating to a nice golden dark brown color.
Let the brûlée sugar cool and solidify for a few seconds and then serve and enjoy! Peace, Love, Grub!
   

     

Organic Sugar
Cashews
Water
Vanilla Almond Milk
Cornstarch
Vanilla Extract
Chickpea Flour
Salt

CHICKENLESS CHICKEN PARMESAN (FOOD HACK)

I was watching a tv show, and in the show they had a chicken parmesan dish, and I ate this dish many times so I decided how I could make a vegan version right then and there. I was able to make a good hack really quickly with the few ingredients I had, and boy was it delicious! Preheat your oven to 400 degrees and then start working on your dish!

For my chicken, I used Boca brand chickenless patties. I started by pan frying the patty to a nice crisp yet soft texture. After the patty was cooked, I placed it on a baking sheet covered in foil. 
I then heated up some marinara sauce on the stove, and I added some mushrooms to the pan and sautéed them all together. Once that was heated up, I poured the sauce and mushrooms on top of my chickenless patty.
Next I sprinkled some vegan parmesan cheese all over my sauce and patty and then later some sliced vegan mozzarella on top of that and sprinkled some more parmesan on top of those slices. I then place the baking sheet into the oven for 10 minutes.
Be careful when taking out the pan from the oven because it gets pretty hot. But once the cheese looks melted it’s ready to be transferred to a plate via spatula and ready to get in your belly! I truly loved this food hack and will be doing it often now! Peace, Love, Grub!
   

     

Chickenless Vegan Patties (Boca Brand)
Vegan Friendly Marinara Sauce 
Sautéed Mushrooms
Vegan Parmesan Cheese (GoVeggie Brand)
Vegan Mozerella or Provolone Slices (Follow Your Heart Brand)

CHOCOLATE PUDDING

Pudding, snack packs, Swiss miss… This was the messiah of treats as a child in school. If your lunch box had a chocolate pudding, the kids without pudding were jealous. And if you’ve become vegan, you may think of your old childhood self with a snack pack and get jealous of them too… Well not anymore. This is a real simple and delicious homemade chocolate pudding.

What you’ll need to start is 3 dates. Soak the dates in warm water for 30 minutes and then chop them up.
Now gather the rest of your ingredients, and in a blender add 2 tablespoons vegetable oil, 3 soaked and chopped dates, 1/3 cup maple syrup, 2 teaspoons of vanilla extract, 2-3 medium sized ripe avocados, 1/2 cup of vegan friendly cocoa powder, 1/2 cup vanilla or chocolate almond milk and blend together. 
As it blends, slowly add another 1/2 cup of your almond milk. Blend until a nice smooth creamy texture. 
Scoop out into serving cups of your choice. Cover each serving cup and place in the fridge for at least an hour, and once chilled they will be ready to eat! They’re even better than I remember of my childhood pudding! Peace, Love, Grub!
   

   

3 Dates
2-3 Ripe Avocados
Vanilla or Chocolate Almond Milk
Vegetable Oil
Maple Syrup
Vanilla Extract
Cocoa Powder