Winters are at its peek and I am always so inspired to whip up some hot and yummy breakfast…..
Before I went vegan, my husband loved French toast- sometimes, I feel bad that he is not able to enjoy his favourite meals because of my dietary choices- so, today, I was hunting for a way to make one of his favourite breakfast items- French Toast!
1 cup almond milk
1 mashed banana
1 tbsp of cinnamon
dash of nutmeg
1 tbsp of natural vanilla extract
2-3 tbsp of flour of your choice (I used all purpose white flour)
1 tsp of salt
1 tsp of vegan sugar
3-4 slices of thickly sliced french bread (I make mine at home but you can use store bought)
– Mix all the ingredients together to make the batter
– Heat the pan on medium heat for about 4 min. You may want to use some coconut oil to lightly coat the pan
– Soak the bread slice in the batter on both sides. Make sure to not over soak the slices
– Fry the slices on the pan on both sides
– Serve with lots of Maple Syrup…..yum!
This time around- I do not have the picture to show- My husband devoured it before I could get to taking a picture- I will upload one next time…:)
It was a lazy Saturday morning today- woke up and hubby started to ask about breakfast! Since I spent the last week in bed with a flu- I was pretty motivated to try some yummy breakfast…
I looked outside the window and it was wintery morning- which made me want cinnamon and nutmeg! So, I decided on some yummy pancakes….here it all came about…
1 cup whole wheat pastry flour
1 cup almond milk (vanilla almond milk will work even better)
dash of nutmeg and cinnamon
pinch of salt
1- 2 tbsp of raw vegan sugar
3-4 tbsp of baking powder
1 tbsp of egg replacer (You can use either a banana or apple cause instead of egg replacer)
– Mix all ingredients together and whip the batter well to remove all knots
– Heat the pan with about 1 tsp of coconut oil
– Pour the batter on the pan, spread and cook the pancake till light brown on both sides
– Serve with organic maple syrup!
Suggestion: This recipe works wonderfully with fruits as well- you can take the liberty of add little pieces of apple or banana in the batter…:). Also, make sure to cook the pancakes at medium low heat- we do not want to leave the middle of the pancake uncooked while burning the outsides…:)
As you can see- Jazzy couldn’t stop drooling….:)
I started the new year with some vegan dessert- Peanut Butter Balls covered in Dark Chocolate! If you are intrigued, here’s how it all came about…
1 cup smooth peanut butter
4 tbsp maple syrup
4 tbsp coconut flour
6 tbsp rice crisp flakes
pinch of salt
1 tsp coconut oil
1 cup organic vegan dark chocolate chips
– In a large bowl, mix together peanut butter and maple syrup. Make sure that the mixture goes from runny to a thick consistency once you are done
– Add coconut flour and salt with peanut butter and maple syrup. Again, make sure that your are mixing all ingredients well.
– Let the mixture sit for about 5 minutes
– Add rice crispy flakes and mix well
– Roll a small amount of mixture between your hands and make little balls. Then set aside
– In a saucepan, add chocolate chips and coconut oil together and heat until chocolate chips are completely melted. Make sure to take the saucepan off the heat as soon as the chocolate is melted- we do not want to burn the chocolate
– Drop the peanut butter balls one by one in the melted chocolate. Pull the balls out as soon as they are completely coated with the melted chocolate. Repeat this step for all balls
– Leave them in the freezer for about 20 minutes to set
– Then enjoy!
Here is a small subset of the balls I made. I decided to garnish them with unsweetened shredded coconut…
2014 was full of big changes in my life- we bought a house and moved to another city and I made huge improvements in my abilities to cook vegan food. I also realized that I need to appreciate little successes and happiness in life, and for that, I need to follow my heart. So, this year- I hope to do more of that…..:)
In the New Year- lets help each other- humans or non-humans alike….and make this planet one of the best places to spend this limited time we are privileged to have….:)
Having said that, I leave you with the following heart-warming video from Animal Aid Unlimited to start off your 2015…:)
Given recent news about lack of moral accountability among various business leaders, business ethics have become a hot topic in the academic and business world. Such news reinforces the idea of moral overconfidence and lack of moral humility among our leaders.
Max Brown in his book “ Character based Leader” says: “ Humility isn’t timidity or weakness. It is confidence, wisdom or grace combined with an acknowledgement that we are all imperfect.”
A successful and moral leader, usually, creates a relational model with his/her team. Despite various challenges, a humble leader never ceases to learn, and continues to evolve into a stronger character. Leading through character, instead of position, a humble leader leads by example, and is not afraid to admit to the fallacy of their moral capacity.
On the other hand, a morally overconfident leader destroys their influence on team by only thinking through one and only perspective-their own. These leaders, usually, generate a hierarchical model of leadership, leading to “ going along to get along” culture within the company. This sort of leader never admits of their moral failings, especially when the blame for their moral failings can be passed to someone else, and are stagnant in their understanding of complexities of leadership.
I strongly believe that we need to generate leaders that accept their character’s limitation of a fair moral arbitration and make efforts to mollify the decline of a hierarchical model of leadership. However, given large number of examples from animal world that aggrandizes non-human sentient living beings as strong moral characters, one is left to question if we are truly born with strong sense of moral responsibility, or is it a capability that needs to be learned and nurtured?