Mango Pancakes

There's nothing like a nice fluffy animal-product free pancake made with love and eaten while watching cartoons on a lazy weekend morning. And adding fruit to your pancakes makes them that much better!


There's the typical fruits- blueberries, bananas... but what about something a little more exotic? A little more refreshing? How about mangoes?


It may sound strange but when it comes to adding fruit to pancakes nothing is quite as delicious or unique as mangoes. 


Making vegan pancakes is easy and including the mango is just a few more small steps!


You will need: 


1 ripe mango
1 cup flour (whichever kind you prefer) 
1 tablespoon organic sugar 
2 tablespoons baking powder 
1/8 teaspoon salt 
1 cup almond milk 
2 tablespoons oil


First chop your mango around the pit and remove the peel. We like to use the method where you cut 4 sections and then carve a lined pattern into the mango section, turn inside out and slice off squares.

Once you have all your mango diced, place into a small bowl and set to the side. 
















Then combine all dry ingredients- flour, sugar, baking powder, and salt in a medium to large bowl. Stir well.


Now add in wet ingredients- almond milk and oil and continue to stir until smooth.


Once all the lumps are out add in half of the mango pieces from the bowl and throughly mix in.


Heat a non-stick pan to medium heat. Once heated, spoon out batter to desired pancake size. Flip when pancakes begin to bubble.

Continue to cook on opposite side until golden brown or slightly darker depending on preference.

Once batter is gone stack pancakes in individual stacks and top with mango from bowl. Should serve 3-4 people. 

These are great just the way they are but they are also great served with maple syrup!

Now, put on some cartoons and enjoy!

With peace, love, and compassion-

The Two Vegan Ladies

The Notorious P-H-O

Move over tomato soup! We've recently found that when it comes to comfort food nothing beats Vietnamese Phở soup. We started eating Phở somewhat recently and are very fortunate to have a wonderful all-vegan Vietnamese restaurant near us where we can get it any time. But as we sat and sipped our uniquely flavored and addictive new favorite food we wondered- how can we make it easy for other vegans to get ahold of this delicacy? 


So we set out on a course to make a batch ourselves and see if we could capture some of this Asian soup magic. 


This recipe may seem intense but we assure you the product will be well worth the effort. It can be quite the process, but don't fret, we've included lots of pictures for this recipe to help you out!


It makes 4-6 servings so either invite some friends over, bring some to someone who needs a good meal, or save it (broth and noodles separately) for another rainy day.


First we are going to make the broth. This broth is difficult to compare to any other traditional american-style soup. The flavor is rich and unique. It's pretty amazing stuff.


You will need:
2 unpeeled shallots, halved

1 small unpeeled onion, quartered
a 2-inch piece of ginger, coarsely sliced
2 pods of star anise
3 two-three inch cinnamon sticks
8 garlic cloves, halved
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce
salt


Now, we know what you're thinking. Unpeeled onions and shallots? And what the heck is star anise?


Firstly, yes leave the peel on your onions and shallots because they will add to the flavor of the broth but won't actually end up in your soup.


<--- Secondly, this is star anise. 


It's sort of smells like licorice and adds a really unique accent to the pho. You don't need much of it, but the flavor is quite impressive. 


To make the broth:


1. Heat a large pot over medium-high heat. 


2. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. 

3. Add the stock and soy sauce and bring to a boil over high heat. 


4. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. 

5. Strain into a clean pot and discard the solids for compost. 

6. Taste the broth and add salt if necessary. 


7. Keep warm over low heat.




Now, for the soup ingredients you will need:

4 scallions, thinly sliced (both green and white parts) 

2 carrots, peeled and sliced

4 ounces or more prepared seitan, chopped into bite-sized pieces
4 ounces or more of baked tofu, sliced into bite-sized strips
14-16 ounces of rice noodles

First add carrots and scallions to broth and let simmer for a few minutes alone before adding in your seitan and tofu. Continue to let simmer. 


While the broth is simmering, prepare the rice noodles according to the package. Some will need to be boiled, some will need boiling water poured over them while dry. It will depend on which type you buy. We like this brand.

When your noodles are ready do not add them to the broth. Let them sit to the side. You want these two items to come together only when they are about to be eaten or else the noodles will get too soft. Also, don't drain them too soon or they will stick together.

When the carrots in your broth seem semi-soft you're ready to assemble the soup. Divide broth and rice noodles evenly among 4 to 6 large bowls.

One of the nice things about pho soup is sharing it with friends and giving them the freedom to season their soup as they wish.

For the sides:

about 2 cups bean sprouts
a good amount of basil
1 lime, cut into wedges
sriracha chili paste

Some people like it spicy with the sriracha chili paste and others just like the balance that the lime and basil offer. We both like to throw a lot of bean sprouts in ours for a nice fresh crunch.


You could also serve this dish with hoison sauce or fresh cilantro depending on your taste preference. 

We guarantee you will love this soup and it will instantly become your new favorite go-to comfort food.

Have a non-veg friend who's feeling a little sick or down? Bring them a bowl of this delicious homemade stuff instead of chicken noodle soup! Just an idea!

And don't forget your chopsticks! 

With peace, love, and compassion-

The Two Vegan Ladies