Cooking Classes

Gluten-Free Vegan Oat Pancakes

You don’t always need to go out and buy fancy gluten-free flours to make a some great gluten-free food.  Just grab your food processor or blender, and wiz up some oats from your cabinet and you have a great GF flour to make these pancakes in a pinch!  It’s a lifesaver when you remember last minute that one of your brunch guests is gluten-free!

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These pancakes are:

Gluten-Free!

Easy!

Delicious!

Super Nutritious!

Gluten-Free Vegan Oat Pancakes

You don’t always need to go out and buy fancy gluten-free flours to make a some great gluten-free food. Just grab your food processor or blender and wiz up some oats from your cabinet and you have a great GF flour to make these pancakes in a pinch! It’s a lifesaver when you remember last minute that one of your brunch guests is gluten-free!  
Author: Nicole Arciello

Ingredients

  • 1 cup oat flour
  • 2 tbsp corn starch
  • 2 tbsp sugar
  • 1 tbsp flax seed, milled
  • 1 tbsp baking powder
  • 1/4 tsp sea salt
  • 1 cup non-dairy milk
  • 1 tsp vanilla
  • 1/2 cup oats

Instructions

  • In a large bowl combine oat flour, corn starch, sugar, flaxseed, baking powder and salt. Make a well in the center and add milk and vanilla. Mix together. Stir in oats and let batter rest 5 minutes.
    While batter is resting heat non-stick pan over medium heat. If your pan needs it, you can add a light layer of cooking spray. Use a large cookie scoop or ¼ cup measuring cup to scoop batter into the pan.
    Let cook until bubbles for on the top and the pancakes look like they are firming up around the edges, about 4-5 minutes. Gently flip and cook another 4 minutes. Transfer to a plate and repeat until all pancakes are cooked!  

The Culinary Journey Begins

Food is my passion. And my obsession.

For over ten years, my vegan culinary journey slowly developed as I spent more and more time learning and practicing. I studied cookbooks, watched videos, tried flavor combinations. I cooked and tasted, tasted and cooked.  I studied with home cooks and professional restaurant cooks along the way too!

sweet potato nachos

I blogged about food and animal advocacy and even had one of my original recipes published in the Daily Gazette right next to recipes by chefs from local big-name restaurants!

Like everything else, it took time, patience and determination (which is easy when you are obsessed!).  I wanted to make the best no-one-would-ever-believe-this-is-vegan dishes and baked goods.

And I did!  I opened a vegan bakery, made custom order cakes and other awesome vegan baked goods, created new menu items for Little Anthony’s pizzeria in Albany, NY (vegan pepperoni and sausage!) and even held a vegan pop-up brunch featuring breakfast pizza!  I was living the vegan dream!

While all of this was going on, I was approached about teaching vegan cooking classes at two local libraries.  (The calls came in the same week!)  I said, “Yes!” An opportunity to talk to a large group of people about vegan cooking (it’s my passion you know!), and be able to prepare it live, walking them through the steps giving tips along the way? 

I couldn’t think of a reason to say no!

I had to come up with some easy recipes with simple cooking techniques.  It was just as important as the food tasting great.  It was a fact that people were interested in a vegan lifestyle, but not everyone has time to cook.  It was so intimidating to people.  And I had to change that.

I started out just adapting recipes that I have in my ever-growing cookbook collection, making them easier by finding sometimes ready-made store-bought shortcuts and making substitutions for easy-to-find ingredients all the while sticking to my personal goal of real, whole food cooking.

The results were amazing!  People were coming up to me after class saying, “Yes, I can do this!”

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And you know what?  Eighty-seven people registered and showed up at that first cooking class at the William K Sanford Library.  87!

And you know what else?  It was that evening that I realized that I found my calling.  I had to show the world that a vegan lifestyle is attainable and sustainable!

And…

Vegan cooking can really change the world!

I have since closed the bakery,  but I am still creating menu items, and recipes that you will find here.

You can find my cooking classes at two local school district’s continuing education departments and you can host your own private cooking party or class where I come to your house to cook and teach you and your friends and family.  I also offer one-on-one vegan cooking coaching too!

Here YOUR vegan culinary journey will begin too. I’ll be sharing great vegan food with easy-to-follow recipes, teaching easy techniques and shortcuts along the way.

Vegan food is awesome food.

Vegan cooking is happy cooking.

And the vegan life is easier than you have ever expected.

You will love it!  You can do it!  The sky’s the limit!

Every day, in every way, for the animals!

Nicole <3

Go Vegan and Get Healthy in 2019!

Copy of Go Vegan
Hi Everyone!  
 
I hope this post finds you well!  As the new year approaches and the craziness of the holiday season winds down, we are all getting ready to focus a little bit more on ourselves and our heath!
 

2019 is all about wellness! 

 
In fact, 2018 was much about wellness for me, too!  I began to eat even more consciously with a focus on whole foods to provide my body with the nutrition it needs. The results were amazing!  I rid myself of tiredness, acid re-flux and extra pounds.  I gained energy and clarity of the body and mind!  This passion for wellness led to the development of the Healthy Bowls and Smoothies class in the fall of 2018.  It was a way to further share my love of real, healthy food with you all.  Of course the Introduction to Vegan Cooking series is still focused on real food as well! 
 

There is so much to look forward to and to be thankful for in the new year! 

 I’m offering cooking classes this year in TWO local school districts and I’m also beginning my journey into Yoga Teacher Training next month!  
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Enrollment is open for South Colonie Continuing Education! Click here to register.  
 
Introduction to Vegan Cooking will be held Monday evenings March 4th – 25th from 6:00 pm to 9:00 pm.  ***UPDATE: THIS CLASS IS FULL!***
  Vegan Cooking: Healthy Bowls and Smoothies will be held Monday, April 15th from 6:00 pm to 9:00 pm.
 
Class sizes are limited, be sure to enroll soon! (You DO NOT have to be a resident of the school district to enroll!)
 
 
***Coming Soon: Healthy Bowls and Smoothies at Shenendehowa School District!   
 
 
 
I will update as other classes in other locations take shape. And as always, feel free to comment or email me with any questions about cooking, eating or being vegan.  I’m always here to help!
 
Wishing you all health and happiness in the New Year!
  Can’t wait to get cooking!
 
Every day, in every way, for the animals!
Nicole <3

Southwest Tofu Scramble

Do you love tofu scramble? You should.  And if you don’t, I know you will now!

Sometimes recipes for tofu scramble can be complicated by tons of spices that you might not have on hand.  I simplify that problem by using taco seasoning!

This is my go-to tofu scramble because it is super filling, easy to put together and it makes awesome breakfast burritos too! I teach this recipe in all of my tofu classes and in all of my continuing education classes because this needs to be in your life.  And that’s why I’m sharing  it here too!

It’s Easy!

It’s Super Yummy!

It’s Healthy!

It’s alway a crowd-pleaser.

It’s colorful.

And it’s also great for dinner. 🙂


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This awesome, flavorful, colorful tofu scramble will be a hit at your next brunch. It’s easy to double and triple too! And it takes about 30 minutes or less to make

 

Have you watched me cook (and tasted!) this recipe in class?  Have you tried it at home?  Let me know in the comments!

Happy Cooking! <3

Southwest Tofu Scramble

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: tofu scramble, vegan

Ingredients

  • 1 tbs olive oil
  • ½ large onion chopped
  • 1 red bell pepper chopped
  • 2-3 cloves garlic minced
  • ½ tsp tumeric
  • 1 tbsp taco seasoning
  • 1 package extra firm tofu diced into cubes or crumbled
  • cup water
  • ¼ cup nutritional yeast
  • 1 can black beans
  • Salt and pepper to taste
  • 10 or so grape tomatoes sliced in half

Garnish:

  • Shredded vegan cheddar cheese
  • 2-3 scallions sliced thin
  • Cilantro

Instructions

  • Heat the olive oil in a non-stick skillet over medium-high heat. Add onion and red pepper cook about 5 minutes until softened. Add garlic cooking a minute more. Stir in spices, cooking about a minute more.
  • Add the tofu cubes, or crumble right into the pan, folding everything together. Add the water and nutritional yeast and stir to combine. Cook about five more minutes. Fold in beans and cook another minute or two until they are heated through. Add tomatoes and salt and pepper to taste.
  • Transfer to a serving platter and garnish with cheese, scallions or cilantro or all three!