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Weekly Instagram Roundup

Each Friday we'll share some our favorite fan photos from Instagram, and we hope they inspire you to create your own delicious dishes. Be sure to follow us, too: @theherbivorousb.

@gypseavegan is a huge fan of Follow Your Heart's VeganEgg, and we can't blame her! Here, she used our Chorizo and Pepper Jack cheese to make omelets.

Kristina DeMuth, MPH, RD, used our Ground Beef to make these beautiful stuffed peppers.

It's hard to go wrong with biscuits & gravy, and @sadierooners made our mouths water with this one! If you want to make your own, check out Semisweet Vegan's recipe.

A photo posted by Sadie Mae (@sadierooners) on

Our Cuban Pork has been a big hit, and this sammy from @seasonephotography looks amazing!

@fullvegan used our gluten-free Chipotle BBQ Pulled Pork to make this Cheesy Potato Casserole... or is it a Hot dish??

A photo posted by Theodore Pound (@fullvegan) on

Another sammy and this time it's from @soraya_dee who used our Pastrami with lots of healthy fixings.

A photo posted by SORAYA DEE (@soraya_dee) on



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Weekly Instagram Roundup

Each Friday we'll share some our favorite fan photos from Instagram, and we hope they inspire you to create your own delicious dishes. Be sure to follow us, too: @theherbivorousb.

To celebrate their move into a new home, Casey from @twocityvegans and his hubby Zach enjoyed our Porterhouse Steak in some homemade ramen.

We're in love with this beautiful stir fry from @wearemeatless which features our Korean Ribs.

 This Pulled Pork sammy from @carmenmildred looks oh so tasty!

A photo posted by carmenmildred (@carmenmildred) on

Don't these quiches from @gypseavegan look amazing? We especially love that she used Follow Your Heart's VeganEgg to make them!

If you haven't been to Pizza Nea to sub our Mozzarella or meatless meats on one of their pizza pies, this mouth-watering photo from @mnkristen might just make you drop everything and head straight over there.

A photo posted by Kristen Hall (@mnkristen) on

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Blueberry Pancakes with Bacon


Today we're sharing a delicious recipe for blueberry pancakes paired with our maple glazed bacon. Great for breakfast, brunch, or anytime you're craving a stack of tasty vegan pancakes!

      for the pancakes
      1 flax egg (1 T ground flax + 3 T water)
      3/4 c fresh ground wheat flour
      1/4 c fresh ground oat flour
      1 T raw sugar
      3 t baking powder
      a pinch or two of salt
      3/4 c + 1-2 T (depending on the consistency of the flour you grind) nondairy milk (coconut)
      1/2 c blueberries
      *if you are using this recipe as a canvas for another type of pancake (i.e., not blueberry), consider adding 1-2 T of some combination of olive and coconut oil - with the blueberries you don't miss the oil, but with almost any other type (e.g., banana and walnut, chocolate chip, etc), you almost certainly will miss the oil.

            for the compote
            1 c fresh or frozen blueberries and blackberries (or raspberries if its still spring/summer)
            1 T lemon juice
            a sprinkle of sugar
            1/2 - 3/4 c water
            1 tsp cornstarch
            for the coconut cream

            for the coconut cream
            1 can of coconut cream, chilled
             
            instructions
            1. whisk the flax egg and let it sit
            2. grind the flour if you haven't yet - i use a vitamix, but use whatever works for you (or skip this step if you bought flour)
            3. stir all the ingredients together. add a little more milk until the batter is the desired consistency (i like pretty thick but pour-able)
            4. heat a cast iron griddle, add a little coconut oil, and pour the pancakes. add the strips of vegan bacon to the other end of the griddle.
            5. flip, remove, enjoy
            for the compote
            1. add all the ingredients to a pan (minus the cornstarch) with medium heat
            2. stir while the pancakes cook
            3. add a little cornstarch to thicken it to the desired consistency
            for the coconut cream
            1. add the thickest cream to a chilled bowl (using a chilled bowl will help the cream hold its consistency)
            2. whip it - either a whisk or beaters. or just a spoon if you feel lazy and hungry
            3. assemble and enjoy :)
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