Vegan Fresh: Pancakes with Homemade Blueberry Sauce

Vegan pancakes with homemade blueberry sauce (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is moving on to bigger and better opportunities, so this will be her last recipe… for now. Last week she brought you these (un)healthy Mexican chocolate cupcakes, and this week she conquers breakfast.

I made this for Mother’s Day brunch, and my non-vegetarian mother enjoyed it immensely. Using bananas as an egg substitute is a trusty vegan trick that works surprisingly well to help leaven baked goods. This simple blueberry sauce makes a stack of ordinary pancakes feel like a gourmet treat and it only takes minutes to make. Serve with freshly squeezed orange juice mimosas for maximum breakfast pleasure!

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Vegan Fresh: Tex-Mex Quinoa Salad

Ingredients: garlic, tomatoes, limes, quinoa, cilantro, onion, black beans (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a health food geek. Her recipes may not be fancy, but they’re simple and easy to make. She brought you this watermelon salad and avocado sandwich last week.

With Cinco de Mayo coming up this weekend, I’ve definitely got Mexican food on the brain. Although I love the robust flavors, I tend to feel heavy (read: bloated) after a meal of refried beans and rice, so here’s my version. Quinoa (pronounced keen-wah) is an excellent grain substitute – it contains more fiber, amino acids, vitamins, and minerals than most grains. Although it is technically a seed, it is actually a complete protein that’ll leave you feeling full and satisfied. With a fluffy texture and mild flavor, it can be enjoyed as it is or spiced savory or sweetly to complement many different recipes. I added some of my favorite spices to come up with a Mexican-inspired meal and even added a can of black beans for extra protein.

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Vegan Fresh: Refreshing Watermelon Salad and Open-faced Avocado Sandwich

Sandwich ingredients: fresh mint, red onion, avocado, kalamata olives, Dijon mustard, tomato, sprouts, gluten-free bread (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She brought you this chickpea-free hummus last week.

Today I’m sharing one of my favorite simple dinners. As the weather gets warmer I tend to want lighter, less-cooked meals and this salad and sandwich combo is just that. With seasonal fruits like watermelon readily available, this meal only takes minutes to whip up. I like to add fresh mint to just about everything in the summer for a refreshing kick, and the colors and sweet and savory combination of flavors in the salad will make this a staple for me all season long.

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Vegan Fresh: Raw Chickpea-Free Hummus

Purple cabbage, zucchini, tomatoes, and lemon (photos by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions.

Since we tackled breakfast here last week, I figured I’d provide a lunch option this week. Hummus is often considered to be a vegetarian’s bread and butter, with good reason. Although I enjoy traditional hummus on occasion, I prefer this lighter, raw, and chickpea-free version. Made without the cooked and processed starch/protein legume combo, I find this version to be easier on my digestive system, but just as satisfying. Most commercial hummus is made with canned chickpeas which have been cooked and even salted, and are consequently devoid of their natural enzymes. This, I assure you, is a better option. Plus, it only takes about five minutes to throw together in the blender and can be served on wraps, salads, and with veggie sticks and whole grain crackers for a quick and easy meal on-the go.

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Vegan Fresh: A Zesty Recipe for Juice Drinkers

Organic produce: kale, apple, lemon, ginger, and celery (photo by Michelle Saunders)

D Magazine intern Michelle Saunders is a healthy eater who makes vegan/vegetarian-friendly concoctions. She fights crime and saves the world with her vegan powers.

If you’re anything like me, then chances are pretty high you indulged in a little too much sugar over the holiday weekend. Here’s an easy way to get back on track while providing a jumpstart to your week. You’ve probably heard about the recent juicing craze and may be ready to dismiss it as a fad, but I encourage you to try it before you do so! Juicing provides an excellent way to effortlessly add a lot of vegetables to your diet which will boost your energy and benefit your body in a lot of different ways. (Google it if you don’t believe me!) Juicing breaks down the cell walls of the vegetables and removes the fiber to make a nutritious drink that can be quickly and efficiently digested, and absorbed by your body. Although the taste can take a little while to get used to, the apple helps sweeten the flavor, providing a refreshing drink that can be enjoyed by anyone looking for an extra boost. I drink my green juice every morning on my way to work, but you can enjoy yours at any time, as long as it’s consumed on an empty stomach. There are many different juice recipes out there, but this is my favorite one due to its high content of veggies, minimal sugar, and zesty flavor.

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