Posts Tagged ‘meal’

Vegan pancake recipe 1

It’s neaaarly Pancake Day! I have no idea what the day is supposed to symbolise, what religious context it has, or why we eat pancakes on it. All I know is that we DO eat pancakes on it, so I’m gonna celebrate by doing just that! Now, I can miss out on a milk chocolate egg at Easter, and I can miss out on turkey at Christmas, but I am not prepared to miss out on a good pancake tomorrow. So, I’d like to make a note of two of my fave pancake recipes which I highly recommend if you are avoiding dairy and eggs for any reason. I’ve heard a lot of vegan pancake horror stories from people about them simply not working and sticking to anything and everything, so these are tried and tested and I guarantee they work fabulously! Providing you can flip a pancake that is. Now, if you are prepared to wait a while for your pancakes then check these out, otherwise stay on this recipe. A quick note before I begin with recipe 1 – a lot of vegan pancake recipes I’ve found seem to be trying to make them healthy. Everyone knows a vegan loves being healthy, right? Well, abandon this idea with pancakes. I mean they are panCAKES. I’m sure even the biggest health freak wouldn’t mind a pancake or two on Pancake Day. This first recipe only takes about 20 mins to prep and cook, maybe less if you’re a super chef, so I’ve put it under Speedy Veganzales. I know Speedy Veganzales meals are supposed to be healthy, but like I said, you have to have the odd pancake or two. And these are relatively healthy compared to non-vegan pancakes. The other recipe needs 2 hours of chilling time, so this is the speedy option for those who just want their pancakes now.

Shall we begin?

Will Serve

End result is 4 pancakes, roughly. So how many can you eat? Just double up the mixture for more.

Recipe

  • 15 grams of milled flaxseed (3 teaspoons) + 60 ml (4 tablespoons) of water – although you may find your own equivalent egg replacement. For an excellent guide on egg replacement, click here.
  • 120 grams flour (1 cup)
  • 350 ml sweetened soy milk (1.5 cups)
  • 30 ml vegetable oil (2 tablespoons)
  • 30 ml maple syrup (2 tablespoons) (can be omitted for savoury pancakes – use non-sweetened soy milk for non-savoury too)

The Method

  • Firstly create your egg replacement mixture. For the recipe above, simply mix the flaxseed into the water until you get a runny porridge like mixture.
  • Then put the flour and egg replacer together in a large bowl, and begin mixing in the milk. Whisk (or if you want to, blend) the mixture together. Keep doing this until all the lumps are gone.

  • Once this is done, add the vegetable oil and the maple syrup. Other flavourings may also be added, perhaps replacing the maple syrup. Examples include agave syrup, or for something slightly different hazelnut extract.
  • Now, if you’ve cooked pancakes before this will work like a normal batter. If not, here’s what I do…

A pancake cooking guide

  • Get a frying pan (non-stick if possible) and pour a small amount of vegetable oil in. I’ve seen a lot of methods and recipes calling for non-stick spray – perhaps an attempt at a healthy option, but I would not recommend this. Pancakes will absorb any oil quickly so it’s best to just bite the bullet and use a decent helping of oil (about 10 ml or 2 teaspoons should do).
  • Now, swirl the oil around the pan, heating it on a high heat. The pan should look like this:

  • After heating for a little while on a high heat (about 1 min for your first pancake, maybe 30 seconds for your subsequent ones), ladle some of the mixture into the pan (remember that this recipe will serve roughly four pancakes) and swirl the batter around to coat the pan. It should look like this:

  • Heat the batter for roughly a minute on a high heat, ensuring that heat reaches every part of the pan. You’ll notice the batter starts to dry a little on top. The edges should also start turning golden. At this point shake the pan a little and the pancake will loosen up a bit. Now for the hard part…
  • Unless you’re a pancake pro, you WILL fail in flipping your first pancake…

  • The easy method is to do so with a spatula, sliding it under the pancake (which should have become loose now) and flipping it quickly upside down. Cook this side for a further 30 seconds to a minute, still on a high heat, and then slide it out of the pan onto a plate. Stick whatever you like on your pancake and enjoooy! Pancake cooking is a deceptively difficult art, hence I included this guide for those who are clueless. Don’t be ashamed if you can’t create any masterpieces – it should all taste good anyway.

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Chickpeas on toast

Right, the first Speedy Veganzales meal I’ll be posting is a variation on an old classic: beans on toast. I could be really cheeky and post a recipe to that. But I think I can do slightly better than a can of beans and some toast. So, I’ve decided to mix it up and make my own recipe for all you chickpea fans out there. I mean let’s be honest, do you even know what bean is in baked beans? I sure don’t. But chickpeas are the coolest of the beans anyway (assuming they are beans… again I don’t know).

As mentioned with the intro post to Speedy Veganzales, this meal is going to be quick and easy to make, as well as tasty and nutritious. Chickpeas provide a great dose of the fabled vegan protein, so eat ’em up if you want big vegan guns. The meal provides both carbs and protein, so should keep you energised and full for a while. It is perfect for any time of the day: breakfast, lunch, or dinner.

Will Serve

2 (or just 1, if you’re me…)

The Recipe

You will need:

  • 1 tin of chickpeas
  • 1 tin of chopped tomatoes
  • 2 teaspoons of olive oil (10ml)
  • 2 teaspoons of tomato puree (10ml)
  • Half a tablespoon of paprika (preferably smoked)
  • A pinch of salt
  • 1 teaspoon of demerara sugar
  • 1 teaspoon of turmeric
  • Half a teaspoon of ground black pepper
  • A pinch of cayenne chili pepper
  • 4 slices of bread
  • Vegan margarine/spread

The method

  • Firstly empty your cans of chickpeas (including the water) and chopped tomatoes straight into a saucepan. Stir this together and then add the olive oil and tomato puree and begin to heat the mixture on the hob on a high heat.

  • Stir the mixture whilst heating it. Add the paprika, sugar, salt, turmeric, black pepper, and chili pepper whilst doing this, one at a time, stirring each one into the mixture as you do so. Continue stirring and as the mixture starts to bubble and boil turn it down to a medium heat.
  • Continue stirring, ensuring that there is constant evaporation as the mixture needs to thicken up. After about 15-20 minutes total time over the heat, it should be ready. At this point put the mixture on a low heat. Toast your bread and spread is generously with margarine before putting it on a plate.

    • Scoop the mixture and place it over the toast. Give it a minute before tucking in, as the juices will run into the bread a little. Enjoy!

      Note: This meal is a little spicey. It’s not too much but it has a bit of a kick. If you want a more authetic baked beans style flavour then put the sugar up to half a tablespoon, whilst removing the chili pepper and lowering the paprika to one teaspoon. Or just use baked beans…

      Speedy Veganzales

      Right, I’m gonna let you into a little secret now. I can’t cook. I’m terrible at it. People seem to automatically assume that as a vegan you’ll also be a culinary hero. I mean, you kind of need to be as you’ll seriously struggle in trying to find a vegan ready meal. But alas, I am a failure in the kitchen. This probably comes from 100 grams of inability, two teaspoons of laziness, and forgetting to stir in creativity. If I haven’t got the lovely Wrosie or Ellie to help me out (both of whom ARE culinary heroes, or heroines, or whatever) then I feel somewhat doomed, either feeling too apathetic to cook or feeling inspired only to be completely demoralised by the sheer range of stuff I could attempt. Nevertheless, I am still alive so I must have managed to cook something in my time as a vegan in order to still be talking to you right now. Hopefully I shall be able to share the secrets of my vitality here…

      These are the Speedy Veganzales meals. The idea is to create a range of recipes for dishes which are both so simple that they make microwave meals seem difficult in comparison, and so quick that you’ll be eating them before you even realise you’ve started cooking. All meals in this category have a time limit of half an hour. Any longer and they simply ain’t speedy enough. Also, these meals should be able to be cooked up on the most basic of cupboards. You won’t see any ingredients here which require you to order stuff over the internet, hunt out a specialised store, or climb a mountain to obtain. All the ingredients should be available in your local Tesco Express. The meal will also need to be both tasty and (reasonably) healthy! Don’t expect to see deep fat fried lettuce here, no siree! Or maybe do if my other creations fail… we’ll see. Anyway, these are the requirements to create a Speedy Veganzales meal. Basically they should be simple for you to recreate. Now hang around, as the first meal in this category will be on its way to you err… speedily enough.

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