Some day I'll be embarrassed that I posted these less-than-pretty pictures, but today I just want to share this super easy and delicious recipe with you, because healthy kid-approved recipes are a premium for most of us- am I right?
My daughter had a cut in her mouth this week and didn't feel up to eating sandwiches, which is kind of a big deal because both of my kids are super insistent that lunch is the same every day, and it's a sandwich (plus other goodies, I did a post about our school lunches here). Anyway, I thought soup would be easier for her to eat, and I was right.
After I made it on Monday, she's asked for it every day since, and I'm happy to oblige because it's crazy easy and healthy.
I feel like I'm always coming up with recipes that remind me of my grandma's cooking. It's just comfort to me. This super easy kale recipe is one I threw together and have enjoyed so much I've made it 4 times in a week. The optional, but highly recommended, ingredient is imitation bacon bits. They give it a flavor just like the greens my grandma would cook all afternoon with some ham or a bone. These are made in a just a few minutes thanks to theInstant Pot, but could be adapted to cook in a pan with a lid for 2 or 3 times the cooking time.
Set the Instant Pot to sauté and add onions. Stir around a bit just in the dry pan (I don't bother to add oil or properly brown them, just get them started cooking and sweetening up). Add Bac'n chips and stir some more, then top with kale and turn over as much as you can to integrate flavor. Pour in the broth and stir around on bottom to release any stuck on onion goodness, and then put the lid on. Turn the Instant Pot off, then press Manual and set to 3 minutes. When it's done, quick release the pressure and stir again and enjoy! I love that the leaves still have nice flavor and the steps are totally soft. It really does taste just like Grandma's!
I've long been a big fan of the Fluffy Pillow Pancakes from Isa Does It. But they are almost TOO puffy for me, and I wanted something a bit more like a buttermilk pancake. Enter- yogurt! I've been making my own soy/ soy coconut blend yogurts in my Instant Pot and have fallen in love, but you can use store bought vanilla yogurt just as easily if you aren't into the DIY.
These are definitely our new favorites, and I find they are more moist than other vegan pancake recipes we've tried, and even without most traditional binders (yogurt is our binder here), they have a great solid texture. I plan to try thinning them out a bit in the future for a crepe-like pancake. Let me know in the comments if you try that!
Ingredients (makes about 16 pancakes the diameter as a coffee mug)
1 1/2 cups soy milk (or other plant milk, although I've only made with soy)
1/4 cup vanilla soy or soy/coconut blend yogurt, DIY* or store bought
3 Tablespoons veg oil of choice
2 Tablespoons maple syrup
1 1/2 cups flour
3 teaspoons baking powder
1/2 tsp salt
*If you use homemade yogurt from my recipe, add another Tablespoon maple syrup and a tsp vanilla
Pretty basic process: Combine all wet ingredients, then mix in the dry. It's okay to have small lumps with pancake mix. I like to mix in a large pyrex measuring cup for easy pouring of batter. If you over combine they go a little flat. I like to cook mine on a griddle set to 300 degrees with some Earth Balance Buttery Spread, but you can use a pan over medium- medium high heat. I took a picture, above of that perfect flip time when the edges are cooked through and there are bubbles throughout. Once you have flipped, let cook on other side for 30 seconds to a minute. I give a "jiggle test" by putting my finger on the top of the pancake and giving it a little jiggle. You can feel if it's soupy in the middle or moves like a sponge. You want the sponge, not the soup.
My purists like theirs with just maple syrup, but the vanilla flavor would pair well with berries.
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