Onion Pancakes With Kale, Mushrooms, And Tofu Sour Cream!
WHOLE FOOD PLANT-BASED DELIVERY WITH MAMASEZZ
Caroline DiNicola Fawley is a plant-based chef, who does business development and product design for the whole food plant-based delivery company, MamaSezz. Caroline has been vegan since 2016 after conducting her senior thesis on the dietary shift in Samoa and taking several courses on the impact of factory farming. Her plant-based college coach helped her make the transition, and in a matter of months, she was fully vegan. When choosing a career path, Caroline wanted to find a field that positively impacted people in need, the planet, or animals. She hit the jackpot and found one that does all 3, and incorporates her love of the culinary arts.
Through MamaSezz she is able to contribute to a business that produces whole food plant-based meals, donates 60-120 pounds of fresh, healthy meals per week to shelters, encourages recycling by providing free return shipping for the customer’s recyclables, saves lives by helping people lose weight, reverse disease, and prevent disease, and of course, save animals from needless suffering by being 100% vegan!
MamaSezz was founded after co-founder Meg Donaue’s mother, Millie, was sent into Hospice care for her congestive heart failure and 10% heart function. Meg refused to give up, and found Dr. Esselstyn’s, “Preventing and Reversing Heart Disease ” and decided to give a WFPB diet a try! Within months, Millie went from an inability to walk on her own, to driving, doing yoga, and playing with her grandkids. Her heart function was back to normal within a few years, and recently she turned 90 years old! Meg and her partner, Lisa, decided to make whole-food plant-based eating easy for all by creating a company that does the cooking for you! Do like your MamaSezz: eat your fruits and veggies and go out and play. Check out Chef AJ’s interview with Millie and Meg, HERE.
MamaSezz delivers fresh, ready-made meals that are vegan, whole food plant-based, free of refined sugars, free of refined grains, free of gluten, and free of refined oils. Each meal is chef-designed, hearty, and familiar. MamaSezz makes plant-based eating easy and enjoyable. We don’t overseason, over spice, or over salt, which leaves wiggle room for you to add your own flair to each meal. Enjoy products like our GF vegan mac and cheese, WFPB cookies, superfood hot cocoa mix, and Caroline’s favorite: Aunt Mary’s Chick’n Salad.
MamaSezz.com is named Forbes #1 Vegan Meal Delivery Company and works with organizations like the American Institute for Cancer Research, Mastering Diabetes, the Physicians Committee for Responsible Medicine, and The National Health Association. The MamaSezz website offers free resources like top tips, articles, and quick and easy recipes. Check out MamaSezz food bundles, and our programs like the MamaSezz Guaranteed Weight Loss Program, and the Detox and Reboot Program. Check out www.MamaSezz.com to get started!
Have You Ever Heard Of Onion Pancakes?
Enjoy savory chickpea caramelized onion pancakes, topped with garlicky kale and mushroom, smeared with tangy chive tofu sour cream. The perfect brunch dish without all of the fuss, dishes, or extensive prep. This recipe is whole food plant-based, gluten-free, oil-free, high protein, low fat, and nutrient-dense. Start your morning off right, with real whole foods to power you through the day.
Savory Kale and Mushroom Pancakes topped with Tangy Tofu Sour Cream
- 1/2 cup of garbanzo bean flour
- 1/4 tsp baking soda
- Salt + pepper to taste
- Garlic powder OPTIONAL: paprika, chives
- 1/2 a cup of sliced leeks cooked
- 1/2 cup of water
- Sour cream:
- 1/3 a block of Silken tofu
- 1/4 teaspoon maple syrup
- 1 TBS lemon juice
- Garlic powder
- OPTIONAL: 1 TBS of nutritional yeast
- Top it off:
- 1/2 a cup of Mushrooms
- 1 cup of chopped kale
- 1 TBS of Tamari
- FOR PANCAKES:
- MIX ALL DRY INGREDIENTS IN A BOWL
- ADD WATER.
- COOK LEEKS IN WATER ON LOW BURNER UNTIL SOFT.
- ADD TO THE MIXTURE.
- POUR OUT ONTO A NON-STICK PAN IN CIRCLES/PANCAKE STYLE UNTIL BROWN AROUND EDGES.
- FLIP/COOK UNTIL THERE ARE NO MORE BUBBLES.
- TOP WITH THE SOUR CREAM MIXTURE, ADD COOKED MUSHROOMS & KALE.
- FOR SOUR CREAM:
- BLEND IN BLENDER UNTIL CREAMY.
- FOR MUSHROOM & KALE:
- COOK MUSHROOMS, KALE AND TAMARI IN 4 TABLESPOONS OF HOT WATER IN A PAN/ADD WATER TO KEEP MUSHROOMS/KALE FROM STICKING.
Forget The Standard Pancake. Try These Nutrient Rich Onion Pancakes!
This recipe is so unique and puts a healthy spin on the standard pancake, so go ahead and give them a try. If you decide to cook this tasty dish, be sure to take a photo of your finished recipe and tag @UnChained_TV on Instagram. Looking for more simple plant-based recipes to try? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin.!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.