We know it’s called Prana Cakes … but respectfully?
We made waffles. 🧇
Crispy on the outside.
Chewy on the inside.
Zero regrets.
Used the Prana Cakes ENERGY blend in a mini waffle maker (because tiny waffles hit harder), then took it over the top with a maple tahini butter situation:
→ tahini + maple syrup
→ stirred until glossy
→ drizzled like we meant it
Why waffles?
• better texture
• better crunch-to-chew ratio
• better delivery system for healthy fats
• objectively more fun than pancakes (don’t fight us)
High-protein, plant-powered, blood-sugar-friendlier and still feels like brunch at a hotel you can’t afford.
This is not a pancake post.
This is a waffle campaign.
***MAPLE TAHINI BUTTER***
• ½ cup tahini
• 2–3 tbsp pure maple syrup (adjust accordingly)
• Pinch of sea salt (optional)
Optional texture tweak
• 1–3 tbsp water or milk of choice
Notes
• This works with any nut or seed butter
• Water keeps it clean and neutral.
• Milk makes it richer and more dessert-y.
• Stores in the fridge, but let it warm up before using unless you enjoy arm workouts.
Perfect for waffles, pancakes, toast, fruit, bowls… or straight off the spoon.
Superfood School
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10/06/2024
Sunday Sips: Cucumber, Ginger, Romaine, Sprouts, Ginger, Lemon… comment with your favorite combo!
03/26/2024
Tuesday - paying homage to the late Bob Moore of - of course. Recipe soon. 🕊️
01/20/2024
Warming up with on a chilly Friday Night 🍜 if you’re good at improvising this is a great ‘kitchen sink” soup: add the usual suspects like garlic, ginger, coconut milk, mushroom and lime. I subbed out the fish sauce for coconut aminos and wakame seaweed… but refused to go get lemongrass lol. For protein, I subbed the traditional chicken for some cubes of organic sprouted tofu and topped it off with some fresh cilantro from
Warm, rich and creamy… the umami in this is insanity!
08/25/2023
Friday courtesy of 🌱 How do you chard? Let us know in the comments below!
08/20/2023
🍜 Bumping this rainy day classic up to the top of your feed for all those braving the storm here in SoCal and beyond… stay dry friends!
🌧️
INGREDIENTS
4c water, divided
3tb vegetable broth
4 garlic cloves
1c plant milk
2tb miso paste (chickpea ideal)
2tb coconut aminos
1tb umami #1 powder
2tb wakame seaweed
1c shiitake mushroom
1/2c bok choy
2 stalks scallion red pepper (optional)
soba noodles (100% buckwheat ideal for protein)
METHOD
1. In a large bowl combine mushrooms with 2c of water, let stand til softened, about 20 min. Drain and reserve water.
2. Mince garlic, chop scallions, slice mushrooms and bok choy into individual bowls.
3. Sautee garlic in broth on low until softened.
4. Prepare noodles according to package directions.
5. Add sh*take water, milk, miso, aminos, umami and seaweed. Mix well and bring to a simmer.
6. Add remaining ingredients and serve immediately.
08/13/2023
Our “Sushi” Salad has been a huge hit for a while now and the perfect blend of umami flavors for 🇯🇵 vibes…
SAVE this post and check out a recent demo with and
Sushi Side Salad Serves 4-5
1c Arugula, chopped
3c Greens, chopped (spinach, romaine, kale not ideal)
1/4c Nut / Seeds (crushed almonds or pistachios ideal)
3tb Seaweed Flakes, crumbled (wakame ideal or a seaweed seasoning like Braggs) 1-2 Avocado, diced
3 Scallion, minced
Dressing
Coconut Aminos, as desired
Optional but awesome: grated ginger, sesame seed, h**p seed, edamame beans, young coconut meat, microgreens...
To achieve the full flavor effect, be sure to use all ingredients, as each ingredient represents as a different element of a traditional sushi roll (ie, spicy arugula = wasabi)
1. Toss ingredients and enjoy immediately.
2. Saving some for later? Keep avocado and dressing separate
08/12/2023
Ch-ch-ch CHIA! Bring out the last of those summer berries with a bowl of chia pudding for breakfast or dessert. We love to add a touch of maple syrup for sweetness ☺️ how do you chia?
08/11/2023
SAVE this recipe! 🌱 scallops + mashed potatoes AKA comfort food on a Friday.
1lb King Oyster Mushrooms (450g)
1 Tablespoon Olive Oil
¼ teaspoon Sea Salt
¼ teaspoon Ground Black Pepper
⅛ teaspoon Paprika
2 tablespoons of crushed wakame seaweed (seaweed snacks won’t work well here)
4 Tablespoons Vegan Butter
3 Cloves Garlic Crushed
1 Tablespoon Lemon Juice Freshly Squeezed
2 Tablespoons Parsley Chopped
Instructions
Cut the ends off the King Oyster mushrooms and then slice the stems into 1 inch thick discs.
Place them on a baking tray and then brush the mushroom rounds with olive oil. Then turn them over and brush the other side.
Sprinkle the tops with sea salt, ground black pepper and paprika.
Preheat a cast iron skillet over medium low heat. Coat it with a thin layer of olive oil.
Add the mushroom scallops to the hot skillet, seasoned side down. You should hear it sizzle nicely when it hits the hot pan.
While the first side is searing, season the other side with sea salt, ground black pepper and paprika.
Cook for around 2 minutes and then flip. The seared side should be golden brown.
Cook the other side for around 2 minutes and when both sides are seared and golden brown, return them to the baking tray.
Repeat with the rest of the scallops, adding (and heating) more oil if needed, until all of them are seared and golden brown.
02/14/2023
🚨 OUR TACOS NOW DELIVER! 🚨 follow for 🌮(and taco memes 😝)
01/24/2023
Apparently it’s 🥜 so we posted a fun throwback of a moment with and Jane of who fell in love with our Spicy Peanut Sauce! The recipe (as well as this tahini ranch in the photo AND so many more recipes) can be found in our free Fan Favorites cookbook. Link in bio!
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