Raw Peanut Noodles

I love ethnic recipes. I have for as long as I can remember.

When I was a kid I was fearless. My family always prepared a wide variety of foods that I was happy to sample, no matter how unusual. 

Since becoming vegan, I have come to appreciate different backgrounds of cuisine even more. "Foreign" restaurants usually have many more plant-based options than American restaurants do- basing their menu off of the SAD.

We could really learn something from these other countries!

Indian, Chinese, Greek, and Japanese restaurants almost always have something that suits my needs. My personal favorite places to go are Asian joints because the food is so comforting and rarely contains dairy. Just swap the meat for extra veggies or tofu and you have a meal.

One complaint that I do have with certain Asian meals is that they are very heavy. I have had a number of experiences where I left an Asian restaurant feeling sluggish and ready for a nap. 

(Pad thai is not my friend.)

An overload of processed carbs and fat do not make me a happy camper. 

I would much rather finish a meal feeling vibrant and energetic, which is exactly what you get from this recipe. It is completely raw and the noodles are made from kelp!   

Now I can enjoy the same comfort-food that I know & love and I can feel a lot better about it. 

This recipe is so delicious; I'm not just saying that either. It definitely stands its ground against takeout!

It'll be sure to leave you fulfilled and satisfied, minus the energy drain. 

Shared with Raw Foods Thursdays and Gluten-Free Weekly Meal Plan

Ingredients:

• 1 package kelp noodles
• 1/4 cup raw peanut butter
• 2 tbs. apple cider vinegar
• 2 tsp. reduced-sodium tamari
• 1 tsp. agave
• 1/4 tsp. ginger
• 1/2 tsp. chili powder

Directions:

• Rinse kelp noodles and set aside
• Combine all other ingredients and pour gradually over noodles
• Stir well and serve

*One recipe serves 2

Tropical Stuffed Pancake

All for one, not one for all. Not in this case, at least.

This Mother's Day, this pancake is all for mom and no one else! 

Trust me, after one taste she won't want to share.

I am your typical (semi) broke college student. Therefore, I find myself making gifts pretty often.

This is usually a win-win because I love being creative and my mom claims that she loves homemade goods- They come from the heart (:

While I do plan on surprising my mom with a few store-bought gifts this year, I figured that a nice breakfast might be an appreciated addition. This recipe did just the trick.

Sure, stuffed french-toast is a typical breakfast find, but I wanted to make something a little more interesting. Although I wasn't sure if I would have success, I decided to try my hand at a stuffed pancake. Luckily for me, I had great success!

This particular pancake is tropical-themed. 

It has lovely hints of coconut and is filled with a kiwi chia jam. 

I topped my pancake creation with some WholeSoy yogurt and cinnamon for a final touch.

Happy Mother's Day to all you moms out there, and to my own!

Ingredients:

• 2 tbs. soy flour
• 1 tbs. ground flax
• 1 tbs. reduced-fat coconut
• 1/4 cup unsweetened almond milk
• 1 egg replacer
• 1 kiwi
• 1 tsp. chia seeds
• 3 packets Stevia

Jams made with chia seeds are popping up all over the blog world- look it up!

Directions:

• Peel kiwi and mash
• Combine with chia seeds and 1 Stevia packet & set aside (this will be the "stuffing")
• Combine remaining ingredients, mixing until smooth
• Oil frying pan and set on stove at medium heat
• Pour 1/2 pancake batter onto frying pan 
• Scoop kiwi jam onto center of batter and top with remaining batter until covered
• When bottom of pancake is fully cooked, carefully scoop it up with a spatula and flip (using the help of a plate or another frying pan if needed- pancakes are very fragile!)
• Reduce heat and keep flipping if necessary until both sides are browned and have melded together