My pancake recipe is based on the pancake recipe on p. 133 of Jean Paré's Company's Coming: Muffins and More (I love her books. Many of her recipes - particularly her baking ones - are very easy to veganize).
• 1 C white flour
• 1 C whole wheat flour
• 1 Tbsp sugar (optional)
• 1 Tbsp baking power
• pinch of salt
• 1 Tbsp corn starch or mixed-starch egg replacer
Mix the above ingredients together. Make a well in the centre, then add in:
• 2 tbsp canola oil
• 1 1/2 cups soy or almond milk
• 1/4 cup water or soy/almond milk
Stir batter together until just mixed. Drop spoonfuls of batter onto a hot, greased pan or griddle (you know it's hot enough when water flicked onto it 'dances' or bubbles quickly to nothing). When bubbles appear in the pancakes, flip them.
Variations:
Chocolate Chip Pancakes: Add 1/2 cup chocolate chips to finished batter.
Blueberry Pancakes: Mix 1/2 to 2/4 cup blueberries into dry ingredients before adding wet ingredients.
Banana Pecan Pancakes: Add 1 chopped banana and 1/4 to 1/2 cup chopped pecans to the finished batter.
Fruit Sauce
Put about 1 Cup of blueberries, strawberries or mixed berries in a pan with a few tablespoons of water, just enough to keep the berries from sticking to the pan.
Cook berries on medium heat until they begin to bubble and break down.
Mash berries with a potato masher.
Mix 1 Tbsp of cornstarch and 2 Tbsp of sugar with enough water to make a smooth paste.
Add the cornstarch mixture into berries, while stirring over low heat.
Continue to stir the berries on low heat until they form a thick sauce. Taste them, and add more sugar to taste if necessary. You can also add cinnamon for flavour, if desired.
Tofu "Bacon"
I can't really take credit for this recipe because it's something my ex used to make. I have no idea where she got the recipe, which I never got from her. Luckily, I've managed to reproduce the flavour on my own, since I more-or-less knew how it was made.
• 1/2 block firm or extra firm tofu, drained, with excess water squeezed out, cut into strips 1/4 inch thick or even thinner. (Can use frozen and defrosted firm tofu as well.)
1 Tbsp Soy Sauce
1 Tbsp Maple Syrup
About 4 drops natural liquid smoke
about 2 Tbsp nutritional yeast
Coat a cast iron frying pan (preferable) with a generous amount of canola oil, though not enough to deep-fry. Fry tofu on medium heat, flipping once, until it is crisp and golden brown on each side.
While it is frying, mix the three liquid ingredients together. When the tofu is fried to golden, pour 1/2 this mixture over it. It will bubble and hiss a lot. You might want to turn the heat on your burner down a bit beforehand, or it could smoke due to the sugar content.
Once the bubbling has gone down a little, sprinkle nutritional yeast liberally over the pieces. Flip them over. Pour the remainder of the liquid over the tofu. Again, for the bubbling to subside a bit, and sprinkle with nutritional yeast.
This might not be the most healthy food ever, but it's probably more healthy than pork and it is really quite deliciously salty, sweet and crispy, and an excellent compliment to pancakes or sandwich filler. (Try it in a BLT!)
No comments:
Post a Comment