Pumpkin Pie Waffles + Nora Cooks: Plant Based Family Dinners (Ebook Review)

 
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Think for a moment about:

Your calendar. Your to do list. That big pile of laundry. Those floors that need to be waxed. That kid’s school project that is going to take hours of time to do.

AND THEN
The car that needs an oil change. Those posters that need to be made for the PTO. The fall leaves that need to be raked.The groceries that need to be shopped for. The dentist appointment you have to go to.

Life is busy, right?

I am right there with you, my friends.

This is what makes this ebook by Nora Cooks fabulous!

For the next month, think about how much easier life would be if you knew what was going on the table EVERY NIGHT.
 
That sure would make the fall hustle a little less hectic, wouldn’t it?
#FALLHUSTLE meal planning solved!
 
What if your mind could rest easy knowing that when you walk in the door at 5 o’clock – you can have dinner on the table and most importantly that you will be serving food that is nourishing and healthy? (vs. that yes, convenient BUT we are sure it is rotting our insides drive-thru mess)
 
That sounds pretty DARN wonderful to me!
 
And that is where this ebook of Plant Based Family Recipes really wins.
Plant Based Family Recipes eBook…
 
Includes 38 recipes that are:
 
OIL FREE
LOW FAT
KID FRIENDLY
INEXPENSIVE

AND also includes a weekly shopping list PLUS meal prep tips.
It’s somewhat of a no-brainer. You need this ebook!
 
Because when that Fall Calendar is staring you down Sunday night, that last thing you want to be stressing about is dinner the next night, and the next night and the next night….
 
Now I know what you are thinking…”but will I like the recipes?”
 
Let’s just start with these are kid-friendly! And they include normal ingredients that for the most part you may already have on hand. BUT if you do need a few extra items, just take the shopping list with you to the store when you do your weekly grocery haul.
 
EASY PEASY.
Recipes like:
Roasted Vegetable Enchilada Casserole
BBQ Chicken Pizza with Cashew Cream Drizzle
Cheesy Broccoli Rice Casserole
Minestrone Soup
Spaghetti and Meatballs
and 33 MORE! And they are all plant based.
 
 
MIND BLOWN.
 
You will not regret this ebook purchase($24.99), especially, when you hear the phrase uttered “MOM, what’s for dinner?” like literally when you just walk in the door!
 
AND here is a sneak peak of Pumpkin Pie Waffles with Tofu Scramble! From week 1, Thursday night of the 4 week meal plan (and bonus, this made enough for my 4 people family to feed us breakfast the next day! I love two in one deali-o’s)
 
 

Pumpkin Pie Waffles + Nora Cooks: Plant Based Family Dinners (Ebook Review)

Recipe by Sarah
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Perfect for breakfast or a brinner!

Ingredients

  • Wet:

  • 1 can (15 oz) pumpkin puree

  • 2 cups almond milk

  • 1/3 cup applesauce

  • 1/3 cup sugar

  • Dry:

  • 2 1/2 cups white whole wheat flour (or GF mix)

  • 2 1/2 t. baking powder

  • 1/2 t. baking soda

  • 1/2 t. salt

  • 1 Tblsp. cinnamon

  • 1 t. ginger

  • 1/2 t. nutmeg

  •  
    Simple Tofu Scramble | Nora Cook’s Family Plant Based
    (2) 14 – 16 oz. extra – firm tofu

  • 3 Tblsp nutritional yeast

  • 1 t. chili powder

  • 1 t. cumin

  • 1 t. turmeric

  • 1/2 t. garlic powder

  • 1. t. salt

  • 1 Tblsp soy creamer or almond milk

Directions

  • In a large bowl, whisk the pumpkin puree, almond milk, applesauce and sugar together until well combined.
  • In a medium sized bowl, stir together the dry ingredients.
  • Add the dry ingredients to the wet ingredients and stir with a wooden spoon until well incorporated. Do not over mix.
  • Let sit for 5 – 10 minutes while your waffle iron preheats.

  • Once the waffle iron is ready, pour the waffle mixture on and cook according to the manufacturer instructions. You may need to spray the waffle iron with oil for them not to stick, unless you have a very good non – stick one. Just spray very lightly.
  • Serve with pure maple syrup.
    *I added blueberries into ours – they do stick a little to the waffle iron, but add a delicious blueberry burst!
  • Pat tofu blocks dry with paper towels (or a clean dish towel), pressing gently to remove as much water as you can. You can press your tofu, but you don’t have to for a tofu scramble.

  • Over medium heat, crumble the tofu in a large pan and sauté for about 10 minutes.
  • Now add the nutritional yeast, spices and salt, stirring constantly. Add in the tablespoon of soy creamer or almond milk and continue to stir, cooking for another 5 minutes. Serve hot.
  • ***This tofu scramble is simple to keep it super kid-friendly, but if you want to add vegetables, some good choices would be chopped broccoli, spinach, onions, tomatoes, garlic, zucchini, kale etc. Add the veggies and sauté before adding the tofu.

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