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Easiest Vegan Blender Waffles Recipe (Can be gluten free)

Hello, tumblr family. Below is a repost of an article originally posted on adorpheus.com, and is being shared here for archival purposes. Original post date: Circa 2012.

These waffles are one of my favorite things to make and eat for brunch. They are based on this recipe from vegweb, I just tweaked it slightly to remove the sugar.

Easy Blender Waffles

Makes 6 normal size waffles or about 3 belgian waffles Ingredients:

2 cups rolled oats or quick oats (use Gluten Free ones to keep it GF)

2 cups water

1 packet stevia or a few dashes of uncut stevia to taste

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 large ripe banana, peeled

Method: Preheat the waffle iron and grease or spray with non-stick spray if necessary. Put all of the ingredients in the blender and blend until pureed - there should be no whole oats left and no chunks of banana. Pour the batter into your waffle iron and cook according to your iron's settings. That's it! Serve with fruit, maple syrup, or whatever else you like. Personally, my favorite thing to put on waffles is Chocolate Peanut Butter, as you might be able to see in the above photo.

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Recipe: Supernatural Devil's Trap Demon Proof Cherry Pie

Hello, tumblr family. Below is a repost of an article originally posted on adorpheus.com, and is being shared here for archival purposes. Original post date: Circa 2012.

You know what's pretty cool? Fandom food things. I came up with this Supernatural themed cherry pie a few years ago. Here's the recipe I came up with.

(sugar free, gluten free option, vegan) I make it up as I go along for this pie, so the measurements are approximate. Use your own discretion, you culinary genius, you!

For the crust we used Namaste Foods Biscuits Pie Crust and More Mix. We followed the directions for pie crust, except we substituted the butter with Earth Balance (the stick kind) and the egg with a flax "egg". You can use a pre-made pie crust if that behooves you.

For the filling

2 ten ounce bags of frozen pitted cherries, preferably organic (about 4-5 cups). Obviously you can use fresh cherries too, but do YOU wanna remove the seeds from 4 cups of cherries?

1 cup of water

1/2 tsp of sea salt

3 TBSP (or more to taste) of Stevia Baking Blend Powder, Coconut Sugar, or other dry sweetener

1 TBSP of organic cornstarch

For the Devil's Trap Again, I was winging it here. This also made way more chocolate than we needed (we ate the rest like fondue and dipped banana slices in it).

1/4 cup cocoa powder

2-3 TBSP coconut oil, melted

Stevia or other sweetener to taste

(You can also melt some vegan chocolate chips if you don't want to make your own chocolate sauce from scratch).

Method

Preheat the oven to 350f/176c. Make the pie crust according to the package directions if you're not using a pre-made crust. Put the bottom crust into a greased 8-inch pie pan.

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To make the filling, combine the first 4 filling ingredients in a saucepan over medium heat. Cook until the stevia or other sweetener is dissolved and the cherries are defrosted, and the water is boiling a little. Add more water if necessary. Once its boiling, add in the cornstarch and whisk until thickened. Pour the cooked filling into the bottom crust and prepare the top crust while the mixture cools. Add the top crust when ready.

For the devil's trap, I etched it into the top crust with a knife prior to baking (above). We used this image from Super-Wiki as a reference.

Anyways, after that we put it in the oven until it looked done. Probably about a half hour, but I wasn't really paying attention. You bake it until the crust is browned a little and if you can see any of the filling, it should be bubbling. Before decorating with chocolate, set the pie aside to cool for at least 45 minutes. Especially if you're using coconut oil, you don't want the pie to be warm at all because it'll melt the chocolate. After the pie is cooled off, assemble all the chocolate ingredients in a saucepan and heat over low until the coconut oil is melted. Whisk them together to form a chocolate sauce. I used a knife to carefully (painfully) draw the design by dipping the tip of the knife in chocolate and drawing along the lines I had etched in the crust prior to baking. This was tricky and not that fun. If you have a better method for doing this, go ahead and try that. Let the chocolate cool. Eat.

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Life Changing vegan goan tofu curry recipe

Hello, tumblr family. Below is a repost of an article originally posted on adorpheus.com, and is being shared here for archival purposes. Original post date: Circa 2012.

This is a wonderful recipe that makes a really tasty tofu curry – just the thing if you’re looking for something a little different and enjoy the recipe ideas hunted down by Vegan Village – this one from the now-non-existent Salamander Restaurant, so let’s keep this recipe going! You can serve it to a group of people, or just chow down on it in between work and weekend Battlestar Galactica: the Board Game sessions. You’ll need:

A teaspoon of turmeric Two cloves A pinch of cinnamon Half a teaspoon of salt Half a tablespoon of ground cumin Half a tablespoon of ground coriander 4 cloves of garlic, chopped Two centimetres of root ginger, peeled and finely chopped A third of a block of creamed coconut, grated (OR you can also use 1/2 a can of coconut milk – it comes out creamier that way!) Two tablespoons of cider vinegar An eight-ounce block of firm tofu, cut into one-centimetre cubes One level tablespoon of Dijon mustard 4 ripe tomatoes, skinned and chopped - or one 14 oz can of diced tomatoes One very thinly sliced large onion One tablespoon of tomato purée (also known as Tomato Paste, if you’re in the USA) Oil for frying

Okay, so let’s get to cooking:

First off, you’re going to want to fry the tofu in 1 tablespoon of oil in a shallow pan, keeping the heat reasonable but not too high, until the pieces are lightly browned on all sides. After that, they go into a bowl along with the mustard, salt and vinegar, and coated with that mix.

Preheat a saucepan over medium heat. Add a teaspoon of oil and cook the onions and ginger until you see the onions beginning to break down, then add the garlic and spices and cook for around five minutes.

The tofu then goes in, along with any excess marinade, along with the tomatoes, tomato purée and creamed coconut. Cover the pan and let that all simmer for about ten minutes, then remove the cloves you threw in, and serve either by itself or perhaps with some sticky rice (brown or white). Enjoy your tasty curry!

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Flashback to Pride Month 2022

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Flashback to my outfit for Easter 2022

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Recipe: Vegan Pumpkin Cinnamon Rolls

Hello, tumblr family. Below is a repost of an article originally posted on adorpheus.com, and is being shared here for archival purposes. Original post date: Circa 2012.

These cinnamon rolls are not super sweet on their own, but you can add +10 sweetness by glazing them, putting icing on them, or eating them alongside some vanilla ice cream. I don't have a big sweet tooth so I don't bother to glaze mine, and I am also lazy, but there's a fantastic glaze recipes here on Chocolate Covered Katie, or if you know of any other recipe, use that.

Pumpkin Cinnamon Rolls (Sugar Free Option)

adapted from here Makes 8 Cinnamon rolls For the rolls:

1 packet dry yeast

3 TBSP Sugar or other dry sweetener

3/4 cup lukewarm water

1/4 cup (61g) pumpkin puree

1/4 tsp nutmeg

1/2 tsp salt

3 cups flour

For the filling:

1/2 cup (122g) pumpkin puree

1 cup granulated Stevia

1 TBSP Pumpkin pie spice

1 banana, mashed (about 1/2 cup)

Method: Proof the yeast by mixing it with the water and the stevia in a small bowl. It should bubble and look foamy.

Once done, add the yeast mixture to the nutmeg and salt in a large bowl and whisk in the pumpkin until it is mostly dissolved in the water. Add 2 cups of flour to the water mixture one cup at a time and start kneading the dough.

As you knead the dough, add the remaining cup of flour little by little. I usually knead the dough for about 15 minutes. Roll the dough into a ball and put it in a bowl with a towel over it to prevent it from drying out. Set aside the dough to rest for an hour.

Meanwhile, prepare the filling by mixing all the ingredients - either in a food processor or by hand. Preheat the oven to 175 c / 350 f. Once the dough has risen, divide it in half.

Take one half of the dough and roll it out into a 9"x13" rectangle, and spread half the filling on it, leaving 2 inches at the bottom like this:

Starting at the top, roll the dough until you reach the part with no filling. Then, wet the dough at the bottom a little with some water and finish rolling, like this:

Placing the roll fold side down, cut the roll into 4 equal pieces and place on a cookie sheet or other oven-safe dish. Repeat the process with the other half of the dough and filling.

Bake in the oven for about 20 minutes, or until golden brown. Remove from oven and set aside to cool. Once cool, add icing. Eat.

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Star Trek Voyager inspired Banana Pancakes Recipe (Vegan, can be Gluten Free)

Hello, tumblr family. Below is a repost of an article originally posted on adorpheus.com, and is being shared here for archival purposes. Original post date: Circa 2012.

Fandom inspired recipes are the best. I've been watching Star Trek: Voyager all the way through and I really relate to B'Elanna Torres, namely in the way that she loves banana pancakes and so do I. Since I can't just ask Neelix to make me some (er, replicate some), To make pancakes super fluffy, try using seltzer water instead of milk or regular water!

B'Elanna Torres Banana Pancakes

Based on this recipe for waffles from VegWeb Gluten free, sugar free, vegan

2 cups rolled oats or quick oats (use gluten free oats to make it GF)

2 cups of water, seltzer water, or almond milk

1 tsp vanilla extract

1 tsp cinnamon

1/2 tsp salt

1 stevia packet or a few dashes uncut stevia

1 very ripe banana

a little oil or nonstick spray for greasing the pan/griddle

Method:

Combine all the ingredients in a blender and blend until smooth. Preheat a griddle or cast iron or nonstick pan over medium heat. Spray with cooking spray or lightly grease with coconut oil if necessary.

Pour about 1/3 cup of batter onto the skillet to make one pancake. I use a ladle for this, but you can also eyeball it if you're skilled like that.

Once the top of the pancake has holes and is mostly matte instead of shiny, as seen in the photo above, its ready to be flipped. Use a spatula to flip it over. Repeat this for the rest of the batter. This recipe yields about 6 pancakes depending on how you make them. Once finished, garnish with additional bananas. B'Elanna's topping of choice was maple syrup, but I also like chocolate peanut butter on my pancakes:

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Healthy vegan apple crumble recipe

I created this recipe this past Fourth of July, when I wanted an apple crumble that didn't include any sugar and/or an entire stick of butter. This is what I came up with and while its not exactly traditional, it is freaking delicious. Applesauce stands in for a stick of butter here, with coconut oil instead of marge or butter to give it just a bit of buttery texture while keeping it healthy. This makes 4 small portions, so if you're really hungry you might want to double the recipe, but I also recommend you top it with ice cream. You could also just eat it all yourself.

Apple Crumble (or Apple Crisp)

Vegan, can be sugar free and gluten free

2 small apples or one huge apple (about 200 grams) - peeled, cored, and chopped small

3/4 cup of oats (I prefer quick oats, but the rolled kind will work too. Use gluten free oats if you want it to be gluten free)

1 tbsp coconut oil, melted

1 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp allspice or cardamom

1/4 cup unsweetened applesauce

1 TBSP flour of your choice (I use sprouted spelt, but all purpose or a gluten free blend will work too)

1/4 cup Stevia Baking Blend (or other sweetener of your choice)

1/4 cup unsweetened almond milk

additional apple slices for garnish (optional)

ice cream for topping, preferably vanilla

Preheat oven to 350f/176c. Peel the apples, core them, and chop them as small as possible. In a bowl, mix all of the ingredients except the last two (duh). Pour the contents of the bowl into a small casserole dish (I used a 6x6 inch one but 4x4 would work and I have made it in a larger one). Top with the apple slices if using and dust with additional cinnamon or cinnamon sugar if you want. Bake for about a half hour, or until the top is lightly browned. Serve warm and with ice cream. I used So Delicious No Sugar Added Vanilla in the above photo, but Wink's Cinnamon Bun would be great on top too and is fat free! This recipe is definitely a keeper for me, I make it all the time now and I hope you love it too!