Seriously, this takes all of 10 minutes to put together, all in one bowl. This would be a great cake to make with the children in your life.
Admittedly, this pancake didn’t look like the egg version you find in family restaurants and pancake joints in the US, however, the taste and fluffy texture was very, very similar. My husband liked them a great deal. He’s vegan too and he hasn’t had a Dutch Baby pancake for several years because they are made with eggs. I’m looking forward to trying a Dutch Baby pancake using Hampton Creek’s Beyond Eggs next.
3 apples, peeled and chopped, I used granny smith
1/3 cup sugar
1 tablespoon molasses
1 pat vegan butter or 1 teaspoon oil
1/2 teaspoon cinnamon
For the pancake:
1 cast iron pan, pie plate, or small casserole dish
oil for greasing pan
3 tablespoons Ener-G Egg replacer and 1/2 cup water
1 cup flour
1 cup almond milk (or other plant milk)
1 teaspoon salt
2 tablespoons oil
2 teaspoons baking soda
1 teaspoon baking powder
Heat oven to 425 degrees. Grease the pancake-cooking pan.
Mix the egg replacer and the 1/2 cup water with a beater until frothy. Add flour, almond milk salt, oil, baking soda, and baking powder. Stir until all the flour lumps are gone. Pour the batter into the pan and cook the pancake for 20 minutes. Check for doneness at 17 minutes with a fork — If the fork comes out clean, it is done. The edges being brown will tell you if it is done.
Make apple compote. Melt the pat of butter in a pan on medium heat and add apple chunks, sugar, and molasses. Mix briefly and cover. Let cook about five minutes. Add cinnamon, take off heat.
Serve pancake with apples and additional maple syrup. I forgot I had confectioner’s sugar or I would have sifted some on there. These are very decadent.
No tea addiction could ever be complete without a cookie addiction to pair along with it. I made these tonight and they are easy and delicious. This recipe is from Robin Robertson’s genius awesome giant tome of a cookbook Vegan Planet. Thanks Robin!!
1/3 cup soy margarine 2 cups flour
2/3 cup sugar 1 1/2 teaspoons baking powder
*Egg replacer for 2 eggs 1 1/2 teaspoons orange zest
1 teaspoon vanilla extract 1/2 cup slivered almonds
Optional: 1/4 cup chopped dates (my addition)
1. Cream soy margarine & sugar with a beater until light and fluffy.
2. Blend in egg replacer and vanilla, mixture ends up soupy. Mix in flour and baking powder. Lastly add orange zest, almonds, and dates if using. Chill for 10 minutes in refrigerator. Preheat oven to 350 degrees.
3. Divide chilled dough in half and knead until it sticks together. Form two logs and flatten them slightly on a greased cookie sheet. Bake 25 to 30 minutes in the 350 degree oven.
4. Take the biscotti loaves out of the oven, let them cool a little, and slice them into 3/4 to one inch slices. Place them back on the cookie sheet and bake 10 minutes more at a lower temp, 275 degrees.
*Egg replacer: Instead of egg, you can use flaxseed meal. 1 tablespoon of flaxseed meal mixed with 3 tablespoons water equals one egg. Wait 5 minutes and it colloids into a weird viscous paste.
Alternately, 1/4 cut soft tofu OR 1/4 cup pureed fruit mushed with 1/2 teaspoon baking powder = 1 egg.
After a long day @ work I made a bunch of comfort food, didn’t even eat any of it, and then cried like a baby over an ancient 1995 vegetarian video on YouTube. So damn PMS today. Sigh.
Maybe if I give you the recipes something good will have come of it.
Black Bean Soup
2 cups water
1 big can black beans (frijoles negros) or 2 small cans
2 chopped carrots
2 teaspoons of onion flakes
2 cloves chopped garlic
3/4 cup approximately salsa, homemade or store bought
1 veg. broth cube
1 tablespoon olive oil
pinches of any of these herbs & spices: chili powder, cumin, basil, oregano, sage
1 cup of corn, I used frozen
This one isn’t hard. Dump all ingredients in the pot, you don’t even need to go in any order. Cook until the carrots are tender. Smells so good in this apartment right now~~
Judi’s Lemon Date Squares – slightly modified from Dairy Free & Delicious recipe book
1 cup whole wheat flour
1 cup rolled oats
1/4 cup coconut flakes
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup oil
3 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 cup chopped dates
1 tablespoon ground up flax seed (sometimes called flax seed meal)
1/2 cup water
Mix flour, oats, sugars, and lemon zest in a large bowl, mix well, then add everything else and mix again. Let it sit for about 10-20 minutes so the flax seed can bind the ingredients together. Oil an 8×8 pan or spray with nonstick coating and scoop the mixture into the pan.
Press it down in there. Bake in a 350 degree oven for about 20 minutes. Obviously there is nothing in the dough to keep you from eating it raw, so it’s safe even if you don’t cook it, because there are no eggs.
Cut it into squares while it’s hot but let them sit in the pan until cool. Then I transferred them into my cookie tin.