A New & AWESOME Teen Health Series

I’ve been impressed with the vision of Gerrod Clarke, founder of NEWSTART Teens, a new and upcoming health series made for teens by teens.

Gerrod was kind enough to share his exciting vision not only with me, but with you on the opensourcevegan YouTube channel. Thanks to Gerrod, this is our most professional YouTube video yet!

In addition, he posted a vegan potpie recipe online that he made when he was ten years old!

Using my recipes in the Open Source Vegan kitchen

Honestly this week, I just reverted back to old OpenSourceVegan.com recipes for my breakfast meals.

On Tuesday, I made blueberry muffins, cashew gravy, and rice.

Also, yesterday, I went to the grocery store to buy ingredients for my four layer, dairy free ice cream cake.

I baked the cake and made the ice cream.

Now it’s going through it’s varied freezing processes to be ready for church potluck this Sabbath. :)

Blueberry Muffins

This recipe was definitely a hit in the vegan cafeteria I used to manage. I love it!

Some people did say it was a little sweet, but many students enjoyed it. (I did work at an international school which did have people who weren’t used to sweet breakfasts, so taste buds were varied.) You can modify this recipe to your liking, and please tell me how it goes!

Here was our cafeteria trusted blueberry muffin recipe:

Here’s the recipe:

Dry Ingredients:
1 Tbs Baking powder
1 tsp. Salt
3 c. Whole Wheat Flour
2 c. Frozen Blueberries

Wet Ingredients:
1 1/2 c. Water
1 1/4 c. Honey***
1 Tb. Vanilla
3/4 c. Oil

Mix wet ingredients. Mix dry ingredients. Then mix all the ingredients together. Place muffin cups in muffin pans and spray them with an olive oil spray or another spray so the mixture won’t stick to the cups. Allow your mixture to fill about 3/4 of muffin cups, and bake it at 350 F for 35 minutes.

These are OpenSourceVegan.com’s preferences:
1. OSV prefers to use Rumsford aluminum free baking powder.
2. OSV uses alcohol free vanilla in all of its recipes that call for vanilla.

***If you don’t use honey, then you can use agave nectar as a substitute.

Banana Oat Waffles
(Local Grocery Store Friendly)

I’ve been making waffles at home for a long time, and I have a simple, local grocery store friendly recipe I want to share with you.

Blend:
2 1/2 c. water
3 c. rolled oats
1 ripe banana
1 tsp. salt

Place waffles in a sprayed waffle iron for 7 minutes or until it’s done.

I use two waffle irons when I do this, and I can make five square waffles at a time with this recipe. I usually serve this with a fruit topping that I make as well.

When I’ve been using this recipe with rolled oats, I find that it’ll be pretty liquidy for about1-3 minutes, but then it’ll get thicker as the oats absorb the water.

If you try this recipe out, please tell me how it goes!

I’m going to try a different version of waffles maybe as early as next week. I want to try making waffles from soybeans. Although, it’s recommended that I soak the soybeans the night before, the soybean waffles have a lighter color that has a little more eye appeal. These banana oat waffles were a little brown out of the waffle iron, but they tasted good.

For a little over two months, I’ve been making breakfasts in my home kitchen, and it’s truly been a blessing cooking for others. Food service is a talent I want to continually cultivate to show my practical interest in the hearts and minds of others.

Beby won an OSV tee shirt!!

A while ago, we asked you on Facebook and Twitter if you would share your favorite recipe on OpenSourceVegan.com, one of you would get a free OpenSourceVegan.com tee shirt.

Well, Beby won the contest, and her shirt will be on the way soon! Congratulations Beby!

She wanted to share with you her love for the lasagna to cry for recipe from Mrs. Blackwood’s Healthier Steps blog.

Even if you did not win a free OpenSourceVegan.com tee shirt, we’re checking out different suppliers now so that you can purchase these shirts at a reasonable cost, so please stay tuned for more details!! :)