Soulful Vegan Cooking with Chef Cynthia
In 2013, I wrote my first cookbook entitled Soulful Vegetarian Cooking: A Southern Girl's Meaty Love Affair and Romantic Journey to Natural Foods on Instagram published by Caught You Learning Publishing.
The 66-page book offered humorous stories and intimate details related to the challenges I faced while caring for her terminally ill child and transitioning to a vegetarian lifestyle in the bar-b-que lovin' Deep South. Oh how I was teased by family and friends for giving up meat. But, I survived and changed some hearts and minds in the process.
My book included six of my favorite vegan and vegetarian recipes, along with tips for mothers looking to provide healthier organic foods to their families and transition to a vegetarian lifestyle without breaking the bank or losing the familiar texture and flavors they are accustomed to in their diet.
Below is one of my all time favorites from my book. #eatwellandlivelong
Nutrition: Low fat, low cholesterol, moderate protein
Suppliers: Whole Foods, Farmers Market, Sprouts Farmers Market
1 cup organic all-purpose flour
1 tbs organic pure cane sugar
2 tbs baking powder
⅛ tsp fine sea salt
1 cup organic coconut or almond milk (warm)
1 tbs melted coconut oil
1 tsp organic vegan butter
Pre-heat non-stick griddle or pan on low-to-medium heat
In medium bowl, pour dry ingredients and mix until combined
Next step, add coconut oil and warm nut milk and stir. Mixture should be smooth but not runny.
Pour onto griddle and let brown on first side for 90 seconds or until edges bubble, then flip and brown for 30-60 seconds.
Remove and enjoy with vegan butter, warm maple syrup, vegan whip cream and fresh fruit.
Alternatives: substitute nut milk with banana milk or add ground flax seed for Omega-3
Serve with: Morning Star bacon or Quorn vegan sausage
About Chef Cynthia
Chef Cynthia, is a single mother of three and the owner of Soulgood vegan and vegetarian food truck and catering. She’s a blogger and news journalist covering local and national stories related to organic foods, local farming, vegan and vegetarian trends and hot new plant-based restaurants