cup of milk

DIY Hellboy Cat Pancakes

What you Need:

  1. A griddle
  2. Non stick cooking spray
  3. Whisk
  4. Mixing bowl
  5. Spatula
  6. Squeeze bottle

Dry ingredients:

  1. 2 ½ cups pancake mix
  2. 1 tsp unsweetened cocoa powder
  3. ¼ cup sugar

Wet ingredients:

  1. 1 cup milk
  2. ½ tsp red food coloring gel
  3. 2 eggs


  1. Heat griddle to 350 degrees
  2. Add pancake mix to bowl
  3. Add unsweetened cocoa
  4. Add sugar
  5. Whisk together dry ingredients
  6. Add two eggs
  7. Add milk
  8. Add red food coloring gel
  9. Whisk it all together
  10. Check that griddle is hot enough
  11. Pour batter into large plastic bag
  12. Seal bag shut
  13. Cut the tip of the bag and pour into squeeze bottle
  14. Coat griddle with non-stick oil
  15. Draw outline of cat head in small circle
  16. Add two lines on each side for whiskers
  17. Add outline of ears and fill in
  18. Fill in rest of head with batter
  19. Cook until bubbles appear
  20. Flip pancake and finish cooking
  21. Place onto plate
  22. Add toppings as desired
  23. Enjoy!

Beet ‘n’ Berry Chia Parfait by @3.bunnies 💗

½ cup of chia seeds
1 cup of canned coconut milk
1 cup of filtered water
2/3 cup of beet juice
2 tbs of maple syrup
1 cup of smashed raspberries
1. Combine all ingredients excluding berries into a medium sized container. Stir well until all ingredients are well combined.
2. Cover container and allow to sit over night.
3. When chia pudding is ready remove from fridge. In glassware of choice layer the bottom with chia pudding followed by a layer of raspberry. Repeat process until finished.
4. Garnish parfaits with fresh whole raspberries and enjoy! #letscookvegan

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Savory Cheddar & Herb Waffles 

Happy National Waffle Day! 
I also bought a new Canon because Baking With Books is getting another makeover in the coming days and weeks, and a lot of recipes will be remade and re-photographed. I’m very excited. Be on the look out for all of these changes. You’re sure to love them. 


4 cups flour 

4 cups almond milk (or cow’s milk) 

4 eggs

4 tbsp melted butter 

½ cup vegetable oil 

4 tsp baking powder

1 tbsp sugar 

1 ½ tsp sea salt 

¼ freshly minced parsley and cilantro (or herbs of your choice) 

½ cup freshly grated cheddar cheese 

Seasoning blend: (equal amounts, about 1 tbsp) granulated garlic, granulated onion, smoked paprika, and black pepper

Melted butter or non-stick cooking spray for waffle iron 

NOTE: for photographs, I have halved this recipe. Additionally, if you need to make more waffles, the ratios are equal for the flour, milk, and eggs. 


Preheat your waffle iron according to the manufacturer’s instructions. 

In a large bowl, combine all of the day ingredients. 

In another bowl, combine all of the wet ingredients (eggs, milk oil, melted butter) and using a whisk or handheld mixer, mix the wet ingredients until they are thoroughly combined. 

Add in the seasoning blend to the wet ingredients and mix. 

Add the dry ingredients to the wet ingredients and gently mix until the flour is incorporated. 

Carefully fold in the fresh herbs and cheese. 

The batter should be thick. 

Add a generous portion of the batter to your waffle iron and cook until golden brown. 

Garnish with more fresh herbs and serve while hot. 


Aion: Raydam Curry

Today’s dish welcomes the first of our fall apples with Aion’s Raydam Curry! 

I’ve talked before about some of the earlier recipe I tried out before actually making the blog. Alongside Dark Stew, this was another one of my attempts. It came out….ok. This version is much better, and I decided to up the ante by adding some roast chickpeas on top to add extra weight to the meal. 

To make this recipe vegan: make sure to use veggie broth and either coconut milk or vegan yogurt.



  • 2 Apples (I personally used Fuji)
  • 1 small Onion
  • 2 cloves Garlic
  • 3 tbsp. Flour
  • Olive Oil, as needed
  • Salt and Pepper to taste
  • 1 tbsp Curry Powder (make your own with: ½ tsp. each Coriander and Cumin, ¼ tsp. each of Dry Mustard and Cayenne, 1 heaping tsp. Turmeric, and a pinch of Cinnamon)
  • 1 - 1.5 cup Veggie Broth
  • ½ - ¾ cup Coconut Milk or Plain Yogurt
  • ½ Cabbage
  • 1 Small Bellpepper, any color
  • 1 cup Rice (and 2 cups of water)

(Optional) Roasted Chickpeas

  • 1 can (15 oz.) Chickpeas
  • Olive Oil, as needed
  • Salt and Pepper to taste

Prep Time: 5 - 10 min.  |  Total Cook Time: 30 - 40 min.

Serves: 4 - 6 people


Step 1.) Prep your food: dice the onion and bellpepper, roughly chop the cabbage, peel, core, and cube the apples, and mince the garlic. Rinse the chickpeas and pat them as dry as you can.

Step 2.) Set the oven to 400℉, and set your rice to begin boiling. Toss the chickpeas in olive oil, salt and pepper and place on a baking sheet in the oven for 20 - 30 min. once the oven is ready.

Step 3.) Saute the onion and garlic in 1 - 2 tbsp. of olive oil until the onions become translucent. Add in the apple, cabbage, and bellpepper and allow to cook for another 2 -3 min. If your rice has reached boiling at this point, remove from the heat and allow to sit covered for 15 - 20 min.

Step 4.) Stir in the flour and curry powder to coat the veggies and apple and allow to cook about 1 min. before slowly adding in the broth (whisk where you can to combine the flour and broth together.)

Step 5.) Allow the broth to come to a boil for a few minutes to evaporate some liquid. Remove from the heat and whisk in more flour if it is not thickening as it cools. Remove the chickpeas from the oven once they are ready (and, optionally, toss them in excess curry powder if you like!) 

Step 6.) Either stir in the coconut milk/yogurt prior to serving, or serve it alongside the dish. Serve the curry over the rice, with chickpeas on top. Enjoy hot!


I have never had a specifically sweet curry before, but this tasted amazing with the apples! 

In Game Recipe

anonymous asked:

Healthy pans cake recipe: 1/2 banana 2 egg whites 1/2 tbsp baking powder 1/2 tbsp cinnamon 1/2 tbsp vanilla extract 1/2 cup oatmeal 2 tbsp almond milk 1/4 cup Greek yogurt Blend till completely mixed and enjoy😊 Fav weekend breakfast

I freaking love pancakes amen hallelujah

Eat the rainbow!🌈🍓🍍🍌.
Kitties and raw vegan smoothie bowls, what more do you need?😻. My Smoothie Bowl Recipe:
1 cup pineapple
1 cup mango
½ cup rasberries
½ cup strawberries
½ cup plantbased milk
¼ cup water
Pineapple, rasberries, cashew nuts, dried coconut and mangos and chia seeds as topping.

Put all the smoothie ingredients in a blender and blend til everything is smooth. Then add the toppings and enjoy your delicious smoothie bowl🙏🌱.
@bestofvegan @veganfoodspot @veganfoodshare (på/i GO VEGAN)

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Heres a recipe for some awesome vegan cake donuts!!! These are super easy to make and all you need is a donut pan because these guys are baked and not fried! I went crazy with the toppings in this picture but if anyone would like to know how I made these particular toppings just ask!

Preheat oven to 375 degrees F.

Wisk all the dry ingredients together and the wet together separately. Then add the wet to the dry and mix! Very important not to overmix because the donuts may come out a little chewier. Spoon mixture into the donut pan or use a pastry bag. bake for about 10 min an enjoy! 

2 2/3 cups flour

2/3 cup sugar

2 tsp baking soda

2 tsp ground nutmeg

1 pinch of salt

1 cup non dairy milk

¼ cup canola oil

¼ cup apple cider vinegar

1 tsp vanilla extract

Outdone myself again 🙊 another day, another pancake stack 🙏🏼 today’s style: peanut butter jelly ✌🏼️
A lot of you have been asking for my go to recipe for my basic #vegan banana pancakes so here y'all go:
•1 mashed banana
• ½-¾ cup wholemeal self-raising flour (can sub for gluten-free flour)
• ½ cup non-dairy milk (I use rice milk)
• 1 tsp cinnamon
Just mix it al up till nice and smooth and then add more flour/milk to get a thickish consistency. Then just put a tiny bit of coconut oil in a non-stick pan and fry them up 🍌🍌Try and use really ripe nanas so they are sweet and mash easily! You can then top them with whatever spreads, fruits, syrups you want 👍🏼

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