It’s been such a long time since we’ve been on our blog! Hope everyone has been doing well. 2022 has been a heck of a year but it’s still many blessings and gratitude over here! With that said, let’s dive into our newest recipe! 

Pancakes are a big favorite over here at The Flyest Vegan and we love to remix different recipes all the time. This time we tried adding in bananas, peaches, walnuts and coconut! If you’re a lover of tropical fruits, then this recipe is definitely for you! 

My Ingredient List:

-Arrowhead Mills Organic Spelt Flour (or any flour of your choice) 
-365 Brand Organic Coconut Milk
-Cinnamon
-Nutmeg
-1 peach peeled & sliced (or use canned peaches) 
-1 banana cut in half
-Grapeseed oil
-Coconut flakes 

-Handful of walnuts 

-Maple syrup 

Time:

10 Minutes

Let's Get It:

1. As you all know, I’m not really a measurement person when I cook and bake and most of the time I’m cooking for myself or an extra. However, I’ll add suggested measurements for the sake of this recipe. In a bowl, start off with 11/2-2 cups of spelt flour (or any flour of your choice). 

2. Cut a banana in half and place one half in the bowl. The banana is used as an egg replacement. Yes, that’s right! If you didn’t know, banana is a great replacement for eggs, especially when baking and making sweet treats. Keep the other half for later. 

3. Add in 1-11/2 cup of coconut milk. Again, I do not measure. Be sure to keep a look out on the consistency of the batter once it’s being mixed. 

4. Begin mixing the concoction together until blended well. Next add in the grapeseed oil, a pinch of nutmeg and cinnamon, and 1/2 cup of coconut flakes. Mix it all together. 

5. Heat a pan on the stove and add some oil on it. Add batter onto hot pan and flip both sides until browned as usual. 

6. Once you’re ready to serve, cut up the other half of the banana into slices as well as the sliced peach. Add them on top of your pancakes and sprinkle some coconut flakes and walnuts on top. 

And you’re all done! Add some maple syrup on top and BOOM. A delicious, tasty tropical twist on pancakes! 

The holiday season is officially here! No matter your age, there’s nothing more fulfilling and magical than this time of year. One of my abs many other peoples favorite things to do is of course eat delectable seasonal treats. I’m talking gingerbread, hot chocolate, candy canes, you name it. A famous holiday sweet drink however is the beloved eggnog. 

Eggnog is a drink consumed during the holiday season in the United States and parts of Europe and Canada. It’s also known as “milk punch” and can be mixed with alcohol. Prior to my life as a plant based vegan, I only had it once many years ago and I was not a fan. While shopping at my local Whole Fooda Market I noticed the SoDelicious brand had packages on sale. To get more into the holiday spirit, I decided to try some. 

This coconut based eggnog is a dairy free twist on the holiday traditional favorite. I sipped mine with a few vegan cookies from the market too and I was throughly satisfied. 

There’s a thinner consistency that isn’t like your old fashioned based nog, so don’t expect it to be the kind your grandma made. It’s pretty sweet and doesn’t have an overwhelming taste like, in my opinion, the original kind. My next task is to try it with a few drops of bourbon for some extra holiday cheer. 

Overall, I think this SoDelicious coconut based eggnog is a winner if you’re either a vegan like me, on the dairy free tip or just looking to try something new. 

Happy holidays y’all!

 

One of the best things about being vegan is traveling is hands down trying new restaurants! As a Chicagoan, we are super serious about our food because I mean, we have the best damn cuisine in the country! So it’s always a treat to discover new places and even dishes you’ve never tried before, it’s especially exciting to try these foods in plant based vegan! 

On my first trip to Miami I stumbled on a restaurant called SoBe Vegan in Miami Beach. I didn’t get a chance to dine in, only ate via UberEats but I told myself during my next trip to the MIA I would have a sit down and smash. I did exactly that on my most recent trip! 

I had a cute brunch from their Breakfast menu, which happens to be an all day thing that I love! I got the Avocado Toast, Bacon Egg & Cheese Sandwich, Tater Tots, and the Chocolate Milkshake. I sat outside at a quaint table with pink pillows that was utterly divine. 

Loved everything about SoBe Vegan. Pleasant staff, great location and atmosphere, and delicious food. I miss having a complete breakfast from my pre-vegan days so this was truly a treat. Can’t wait to visit again and try more treats on their menu. 

These pancakes will definitely hit your sweet tooth, but they're also healthy af too! Here's the break down on what I used to make these delicious flap jacks:

My Ingredient List:

-Bob's Red Mill Millet Flour (or any other flour)
-365 Brand Organic Coconut Milk
-Manitoba Hemp Seeds
-Cinnamon
-Ginger
-Organic Maca Root Powder (optional)
-1 banana cut in half
-Grapeseed oil
-Artisan Kettle Organic Chocolate Chips

Time:

10 Minutes

Let's Get It:

I am not the measuring type, but I would recommend starting out with 1-2 cups of flour in a bowl depending on how many pancakes you're making. To make these four pancakes for my greedy self, I used about 1.5 cups. I use millet flour because I love the consistency and it's gluten free.

Next add in about 34-1 cup of coconut milk into the flour. You can use any vegan, dairy free milk you want, coconut happens to be my fave. Next add in half the banana, a few hemp seeds, a dash of ginger, cinnamon, tablespoon of maca powder, a handful of the chocolate chips and about 2 teaspoons of grapeseed oil.

The great thing about the banana in this recipe is that it's not only tasty, but it also works as a vegan substitute for an egg!

Mix all the ingredients together creating a medium consistency, fire up your pan, coat it with grapeseed oil (my favorite oil to cook with) and get to flippin'!

Pour some maple syrup on top and you're all set for breakfast. If you want to be fancy, you can do what I did a slice up the rest of your banana and use it as a topping sprinkled with extra chocolate chips.


Stay tuned for more of my delicious recipes brought to you by my new ya dig "The Flyest Vegan"!

 Tis the season for all things pumpkin spiced and everything nice! This time, it's in vegan! A few years ago, my family and I made Pumpkin Chocolate Chip Cookies and boy they were delicious. This time, I wanted to make them plant based to celebrate the season of autumn. 

Pumpkin is thee premier vegetable for fall harvest season. It's packed with vitamin A, fiber, helps your immune system, and even helps with improving skin. So not only are these cookies tasty, but they're also healthy. Let's get into the recipe. 

 Seeing that it's the last major weekend of summer, it's time to celebrate the bbq way. The best thing about this is no animals were harmed and you don't need to slave over a hot grill to get your cook on! I was introduced to vegan bbq cauliflower wings at one of my favorite vegan restaurants, Majani here in Chicago. They're everything. A scrumptious chicken tender vibe without the hen. 

So of course I had to try my hand at making my own! Here's how it went down:

Ingredients:

-Bag of cauliflower 

-Flour (spelt, millet, or garbanzo is what I've used)

-Spring water

-Spices of your choice (I like sea salt, onion powder, and cayenne powder)

-BBQ sauce of your choice 

-Wax paper 

-Baking sheet

-Vegetable oil of your choice 

Steps:

1. Wash your cauliflower. I typically pick about 15 pieces for one batch. Choose as many as you want. Preheat your oven to 350 degrees. 

2. Guys, I am not the measuring cup type of girl. I mix flour, water, and spices to a medium-thick batter based off how many pieces of cauliflower I have. 

3. Add a few drops of vegetable oil onto your wax paper and place it onto your baking sheet.

4. Next, begin to take a piece of cauliflower and dip it in the batter and place it onto the wax paper. Do this with all of your cauliflower pieces.

5. Once you're done, bake the cauliflower for 10-15 minutes or until lightly brown.

6. Once the pieces are baked, take the baking sheet out and add your BBQ sauce onto the cauliflower making sure they're covered. Place baking sheet back into the over and bake for another 10-15 minutes.

7. Take out, cool, and enjoy!

These are easy, quick, and scrumptious to make!

I never thought I would be vegan, but here I am. It's officially been three years since I became a plant based vegan. August 2017. Although it's only been a few years into this lifestyle, it seems like it's been forever! 

For the past few years I've been uploading food to social media hashtagged #theflyestvegan and sharing my knowledge about the plant based and holistic lifestyle from food recipes to skincare. Since my journey began, I've been blessed enough for people to come to me for my tips and knowledge as well. Eventually I devised a plan to create this website dedicated to teaching information on food, skincare, holistic medicines and more.

While everything is centered around plant based veganism, this space is welcomed to all who wish to thrive on a plant based lifestyle no matter what level they're on. I aim to provide the best researched and curated information for people of all ages, backgrounds, and walks of life. 

Thank you for coming along with me on this journey!