Daily Vegan Lunch for 14 December, 2013: Vegan Dutch Baby Pancake with Apple Compote

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.

vegan dutch baby pancake vegan dutch baby pancake
 Shown with Lightlife vegan breakfast sausage.


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.

Daily Vegan Lunch for 10 November, 2013: Potato Pierogi and Red Cabbage Sauté

This is a meal for very little money. A little time consuming, however, it makes 12 giant pierogies which can later be frozen for future quick meals.

pierogies vegan

Shown with homemade cashew sour cream


3 cups potatoes, peeled and chopped
1 teaspoon salt
1 tablespoon oil
1.5 cup onions, chopped


3 cups flour
1 cup water
1 tablespoon oil
1 teaspoon salt


1 teaspoon oil
1 cup onion, chopped
4 cups red cabbage, sliced
1 apple, peeled and chopped
1 tablespoon sugar
1 cup vegetable broth


Peel and chop the potatoes. Boil them in water on the stove for 20 minutes or until they are fork-tender. Drain and set aside.

In the pot you cooked the potatoes in, sauté onions in 1 tablespoon oil until they are translucent on medium heat. Add the potatoes and the salt. Fork mash or use a beater to mash the potatoes. We will not be adding any plant milk as they need to be somewhat on the dry side to make a good pierogi filling.

Now make the dough. Combine 3 cups flour, 1 cup water, 1 tablespoon oil, and salt in a medium sized bowl. Knead the ingredients into a dough ball. Knead for about 5 minutes, working the ball to bring out the gluten. Divide the ball in half and roll out 1 side to 1/4 inch thick.

Cut out circles in the dough using a small bowl turned upside down as your cutter. This makes a large pierogi like I made. For smaller ones, use the rim of a glass.

Stuff each pierogi with 1 heaping tablespoon potato mash. Seal the dumpling on the circular seam.

Boil the pierogi in water about 5 minutes.


Peel and chop apples. In a pan, fry onions on medium high heat in 1 teaspoon oil until they are translucent. Add red cabbage and apple. Stir-fry about 2 minutes. Douse with broth and add sugar. Cover and cook 5 more minutes.

Daily Vegan Lunch for 20 October, 2013: Apple Pancakes

vegan apple pancakes


1 apple (I used a Fuji) cored, peeled, and chopped
2 teaspoons oil or vegan butter
1/2 teaspoon cinnamon

1 cup flour
1 tablespoon baking powder
1/2 teaspoon salt
Up to 2 cups non-dairy milk (I used almond milk)
1 tablespoon oil
1 teaspoon additional cinnamon
1/2 teaspoon nutmeg
2 tablespoons agave nectar or other liquid sweetener

Oil for frying

In a small pan, melt vegan butter or oil on medium heat. Add the chopped apple and sprinkle with 1/2 teaspoon cinnamon. Simmer on medium heat about 7 minutes or until apple is tender.

In a large bowl, combine flour, baking powder, 1 teaspoon additional cinnamon, nutmeg, and salt. Mix with a spoon until well blended. Make a well in the center and oil, agave nectar or other sweetener, and 1 cup of the milk. Add the cooked apples to the batter. Stir gently until just incorporated and add more milk, up to one additional cup, until it is gloppy and soupy. It should be thick but not pourable, like this:


Don’t over-stir as this results in tough pancakes and smooshed apples.

To make pancakes, heat a griddle to medium heat and spray or coat with a little oil. If you have a good non-stick pan or a well-seasoned cast iron griddle, you will barely need any oil at all to prevent sticking. Cook until the pancake is covered with bubbles and looks like it is drying out on the edges, then flip and cook 30 more seconds.

True confessions: we ate these on a chilly evening for dinner, not lunch, with organic maple syrup and some pan-fried Tofurky kielbasa. Life is good.

Daily Vegan Lunch for 29 September, 2013: Apple and Red Cabbage Spring Rolls

These were outstanding.

apple red cabbage spring rolls



8 rice spring roll skins a.k.a. bahn trang
1 apple, sliced
2 cups red cabbage, thinly sliced or shredded
1 cup sweet bell pepper, sliced (I used an orangey-yellow one)
2 green onions, minced, about 3/4 cup



2 tablespoons peanut butter
1 tablespoon chili sauce or 1 teaspoon Sriacha
2 teaspoons agave nectar or 1 tablespoon sugar
1/2 cup water
1/4 cup apple cider vinegar or rice vinegar

pinch salt


Make the dipping sauce by mixing together all peanut sauce ingredients and whisking with a fork until well blended. I cheated and microwaved the sauce for 30 seconds so I didn’t have to fork whip it as long. Set the sauce aside.

Chop and lay the veggies out on a cutting board or plate. Fill another plate shallowly with lukewarm water. Lay a spring roll round into the water. Once it absorbs a little water (about 15 seconds) flip it over and let it soak about 15 more seconds. Lay the softened spring roll paper on a cutting board and fill it with about 3/4 cup worth of various ingredients, do not overstuff. Roll it up burrito-style, tucking in the ends. Let it sit on the cutting board so it can seal while you make the other rolls.

Cut rolls in half to serve.

Daily Vegan Lunch for 25 January, 2013: Apple Cinnamon Millet

apple millet

Millet is a very easily digestible grain that has a lot of nutrients, including serotonin and magnesium, both of which reduce depression!  Even though it is often thought of as birdseed in the US, millet is a staple in many African countries.  It’s even gluten-free!  I like millet plain, however, I really like it sweetened, to me it screams “breakfast cereal”.  I know this is supposed to be vegan lunch.  I tend to eat dinner for breakfast though so this isn’t departing from my weirdo patterns.

3 cups water
1 cup millet
1/2 cup raisins
1/4 cup dried cranberries
1 apple, chopped
1/2 teaspoon cinnamon
2 Tablespoons maple syrup

Combine millet and water in a pot (or in rice cooker) and bring to a soft boil, turn heat to medium and cover.  Millet will absorb all water and be cooked in about 25 minutes.  Toss millet with apple, raisins, cranberries, cinnamon, and syrup. Tastes great warm or chilled.