*Jenné / Sweet Potato Soul*
*Brandi / The Vegan 8*
Youtube: @The Vegan 8 (Brandi Doming)
*Joanne / The Korean Vegan*
The Korean Vegan’s KKAMPOONG TOFU (SPICY & CRUNCHY GARLIC TOFU)
SWEET POTATO PANCAKES (from the Sweet Potato Soul cookbook, shared with author’s permission)
* 2 TBSP flaxseed meal
* 1/4 cup water
* 1 1/2 cups spelt flour
* 1/3 cup unpacked light brown sugar or coconut sugar
* 2 tsp ground cinnamon
* 1/4 tsp freshly grated nutmeg
* 1/2 tsp baking soda
* 1 tsp baking powder
* 1/2 tsp sea salt
* 1/4 cup + 2 TBSP of mashed sweet potato
* 1 1/2 cups soy milk (I used oat milk)
* 1 tsp apple cider vinegar
* 1 tsp vanilla extract
* 2 TBSP melted vegan butter or coconut oil, plus more for cooking pancakes
1. Mix the flaxseed meal and water in a medium or large bowl and set aside to thicken for at least 5 minutes.
2. Whisk together the dry ingredients in a large bowl: flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
3. To the flaxseed mixture, add the mashed sweet potato, milk, vinegar, vanilla, and melted butter or coconut oil. Whisk until well combined.
4. Pour the wet into the dry ingredients and whisk until just combined, but do not overmix.
5. Heat a large cat iron or nonstick skillet over medium heat. Add some vegan butter or coconut oil. Once hot, reduce the heat to medium-low. Ladle in some pancake batter, about 1/2 cup (I used 1/3 cup). Cook pancakes until bubbles form in the middle, about 3 minutes. Carefully flip using a spatula and cook for another 3 minutes (I cook for another 2 minutes). Repeat with the batter. You can keep the pancakes warm on an oven-safe plate in the oven at the lowest temperature.
FOOL ‘EM “CREAM CHEESE” SPINACH-ARTICHOKE DIP (from The Vegan 8 cookbook, shared with author’s permission)
* 1/2 cup (80g) finely diced yellow onion
* 3 large garlic cloves, minced (10g)
* 10 ounces fresh spinach, chopped into smaller pieces
* 1 (14-ounce) can artichoke hearts, drained well
* 1 cup (240g) plain, unsweetened dairy-free yogurt (Brandi recommends So Delicious unsweetened coconut yogurt; does not recommend low-fat or almond yogurt)
* 1 1/2 TBSP (23g) distilled white vinegar
* 1/2 cup (75g) raw, unsalted cashews
* 1/2 tsp (3g) fine salt
* 1/2 tsp (2g) ground black pepper
* 1/2 packed cup (110g) cooked, peeled Yukon Gold potato
* OPTIONAL: red pepper flakes, for garnish, pita chips or veggies for serving
1. Add the onion, garlic, and 5 TBSP (75g) water to a small pan over medium-low heat. Bring to a simmer, and cook 5 to 8 minutes or until tender, stirring occasionally.
2. Add the spinach to the pan in small batches, stirring and tossing the spinach until it is well cooked and wilted before adding the next batch. Repeat until all the spinach is cooked well. This will take about 10 minutes. Turn the heat off.
3. Preheat the oven to 375F (190C).
4. Roughly chop the artichokes into quarters. This will release lots of liquid, so drain the excess. Squeeze out the excess liquid so it doesn’t end up watery. Add the artichokes to the cooked spinach mixture, and set aside.
5. Add the yogurt, vinegar, cashews, salt, and pepper to a high-powered blender or food processor. Add the potato to the blender, blend on high until completely. smooth. Scrape the sides if needed, and blend once more. Pour over the spinach and artichoke mixture and stir to combine well.
1. NOTE: if you don’t have a high powered blender like a Vitamix, you’ll need to soak your cashews in warm water overnight, and then drain, rinse, and proceed.
6. Pour the mixture into a 9-inch cast-iron skillet, pie dish, or an 8-inch square baking dish. Bake for 25 minutes or until the top looks firm and set and is bubbly. Let cool for 5 to 10 minutes. For a kick, add some red pepper flakes on top before serving with pita chips or veggies.