My favorite meal in the world has got to be
breakfast for dinner!! It is genius, because breakfast food is the best kind of food and you get to make and eat it when you aren't all tired and cranky! Brilliant.
So for dinner tonight, I made
Blueberry Pancakes, Gimme Lean Sausage, and Roasted Potatoes. Not the most veggie-filled meal, but it's still healthy :) I promise! For the sausage links, I just used the tube of sausage from Gimme Lean and formed it into links, then pan-seared them in a skillet. To make the roasted potatoes, I diced russet and sweet potatoes, then tossed them with oil, garlic, salt, pepper, and thyme and roasted them for about 30-40 minutes. Super easy, but super tasty!!
These pancakes are simply perfect: fluffy and light, yet hearty and not overly-sweet. Plus, they are all whole grain, so you can feel good about eating them for dinner! I used locally-grown organic blueberries in mine, so they were absolutely divine!
Blueberry Pancakes (serves 4)1 T flaxseeds
1 1/2 cups rice milk, or milk replacer of your choice
2/3 cup water
1/4 cup canola oil
1 tsp vanilla
2 cups whole wheat flour
1/2 cup corn flour
2 Tbs baking powder
1 tsp salt
1/4 cup organic sugar
2 cups blueberries (if frozen, thaw first)
In a blender, blend all of the wet ingredients together until the flaxseeds are completely ground. In a large bowl, sift all of the dry ingredients together. Gradually pour the wet mix into the dry mix and gently stir until just combined. Do not overmix!
Heat a skillet over medium heat and spray with non-stick spray. When skillet is nice and hot, measure 1/2 cup of batter and pour onto the skillet. Spread out the batter to make pancake about six inches in diameter. Drop 10 to 15 blueberries evenly on the pancake as it cooks. Let the cake cook for a few minutes, until it starts to bubble on the surface, then gently flip pancake over to cook the other side for a few more minutes. When browned on both sides and not doughy in the middle, transfer to a plate and cover with a towel to keep warm. Repeat the cooking process seven more times until all the batter is gone, making eight pancakes total. Serve warm topped with maple syrup and more blueberries. WWWOOOOOWWWW!
Here's a nice stack of nekkid
blueberry pancakes, ready to be dressed with warm syrup!
For the grand occasion of the first presidential debates, I thought I should celebrate by baking a yummy dinner and eating some delicious baked goods! I made the Date Crumb Squares from the Candle Cafe Cookbook. Ever since I ate at the Candle Cafe when I visited New York in May, I often think about that restaurant and how amazing the food is! I finally broke down and ordered their cookbook online! Thank goodness I did, because there are so many great recipes in this, you should definitely check it out!! Anyway, these bars are really tasty! A new way to use dates is always good...underused for sure! The crust is sweet but not too much, and crumbly in a way reminiscent of a nice apple crumble. They are actually quite healthy, so make up a pot of hot tea...perhaps Earl Grey...and dig in!
Date Crumb Squares (makes 12)
1/2 cup dates
4 cups oat flour
4 cups rolled oats
3/4 cup chopped walnuts or pecans
1 cup safflower, or canola, oil
1 cup maple syrup
1 tsp almond extract
1/2 tsp sea salt
The day before making these bars, soak the dates in a cup of warm water to soften. Drain, put the dates in a food processor, and blend until smooth. Preheat the oven to 350 F. In a large bowl, combine the flour, oats, and walnuts and mix well. In a separate bowl, blend together the wet ingredients and salt. Combine the two mixes together and mix well. Press half of the mixture into a greased 12 by 6 pan. Spread the pureed dates over the dough, then top with the remaining half of the mixture and press down to make an even surface. Bake for 30 minutes until the crust is lightly browned. Let cool, then cut into squares.
That's not all I baked this week....
I also baked a batch of lavender chocolate chip cookies!! God I love these cookies! They are even more perfect dipped in vanilla hemp milk!! This picture is Steve's hand doing just that! To make these beauties, make the Chocolate Chip Cookie recipe from the Joy of Vegan Baking, and add 1 cup of dried lavender flowers to the batter when you add the chocolate chips. Holy crap! Whoever first thought of combining chocolate and lavender deserves a kiss on the mouth.
The brownies: Chocolate Brownies from The Joy of Vegan Baking. I have never made this recipe before, though I've loooooved everything else from this book, and I can't believe I waited! This was one of my favorite vegan brownies ever. Honestly. Very fudgy, which I loved, and a nice crispy crust formed on top, a perfect medium for powdered sugar. And they have applesauce in them instead of oil! Wow!! Another strong case, indeed.
Well, since I can't decide which one I like better, I think I'll just take both! Here's to really good blondies and brownies! 
For dessert: Apfelkuchen! For all the English speakers, that's German Apple Cake! I got my recipe from The Joy of Vegan Baking and it turned out soooo great! I am in LOVE with this warm, cinnamon-y, moist cake. Love.
See, Dane loves the German-ness...
And Anna reeeealllly loves the German-ness!!
And for the second leg of the vegan crawl, at Dane's place....more local food gooooodness!
Lima Beans in Tomato Sauce: lima beans. simmered in tomato sauce. what more could you ask for?! yum!
Pomegranate Tart: pomegranates, blackberry jam, and pineapple in a dense, buttery tart crust. I think it actually might be a pan-dowdy due to how it's made and such, but whatever. Just words.
Then we all carved ourselves some local pumpkins!! Perfect ending to a lovely, autumnal Sustainability Sunday! Here was my creation....totally fitting to my personality. ha. 
To go with these awesome waffles, I also made the Tempeh Bacon from VWAV...mmmmmmm smoky....and some roasted purple potatoes with chipotle seasoning and garlic. A great fall dinner for sure. Yay Vegan MoFo!
