Daily Vegan Lunch for 30 December, 2013: Strawberry Crepes and Chewy Tofu Bacon

IMG_3928 vegan strawberry flaxseed crepes



1 tablespoon flaxseed meal (or 1 tablespoon of flaxseeds put into the coffee grinder or food processor)
1 and 1/3 cups water and 1/4 cup cashew butter or pre-soaked cashews OR 1 and 1/3 cups soy or almond nondairy creamer and a pinch of salt
1 tablespoon sugar
1 teaspoon vanilla

1/4 teaspoon allspice
3/4 cup plus 1 tablespoon flour


2 cups frozen or fresh strawberries
1 tablespoon sugar
1/2 cup water mixed with 2 teaspoons arrowroot or cornstarch


1 package any kind of tofu, frozen, thawed, and squeezed dry
1 tablespoon maple syrup
2 tablespoons soy sauce
1 tablespoon nutritional yeast
1 teaspoon oil for frying


In a blender or food processor, combine the water, cashew butter, and flaxseed meal (or the soy nondairy creamer in place of the water and cashews), sugar, allspice, and vanilla.  Blend it extremely well.

Mix the resulting milk with the scant cup of flour until just blended — it will make a pourable batter.

Let the batter rest while you prepare the strawberries.

Mix the water, sugar, and arrowroot or cornstarch in a shallow bowl.  Place strawberries (they can be frozen) in a small pan and cook them on medium heat until they are heated through.  This can take up to seven minutes if you used frozen strawberries.  Add the water-sugar-arrowroot mixture to the pan.  Stir until thickened and take it off the heat.

Grease a nonstick griddle or flat pan  with about a teaspoon of oil or vegan butter.  Heat the pan to medium.  Use a ladle to pour out about a half cup of batter.  At this point it will cook like a pancake.  When about a dozen bubbles appear, gently flip the crepe over and cook for 30 more seconds.

Now the crepes can be served with strawberry filling rolled inside.  This recipe makes about 6 small crepes.  Sprinkle them with powdered sugar through a sieve or sifter.


Freezing tofu will give it a very meaty texture.  To freeze tofu, take it out of the package and drain off the water and put it in a freezer-proof container that gives some room for expansion.  Freeze overnight.  Thaw on the countertop the next day or thaw in the microwave or on stovetop if you’re in a hurry.  The tofu can now be squeezed dry like a sponge.

Combine the soy sauce, syrup, and nutritional yeast in large bowl.  Mix into a slurry.  Tear the tofu into bite sized pieces and immerse them to coat.  Thin the slurry down with a tablespoon or two of water if it doesn’t seem to be going far enough to coat all the pieces.

Fry the coated pieces in a shallow pan at medium heat until browned, about 3 minutes.  Using oil to fry them is optional.



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 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 24 August 2013: Bean Sprout Pancakes

vegan spout pancakes


3 cups soy or mung bean sprouts
1 cup flour
1 cup water
2 teaspoons sesame seed oil
2 green onions, chopped
2 cloves garlic, chopped
1 tablespoon soy sauce

Oil for frying

Leftover tare sauce or bottled teriyaki sauce


Combine flour, water, garlic, and soy sauce in a large bowl, stir well. Add sprouts and onion and stir until combined. Fry on medium-high heat in oil, pressing pancakes as thin as possible. Flip once they change color and when lifted, the edge is brown and crispy.

Daily Vegan Lunch for 26 July, 2013: Cornbread Pancakes



1/4 cup flax seed meal plus 1/4 cup water

2.5 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
1 tablespoon baking soda
1 teaspoon sea salt

2/3 cup sugar
2 tablespoons applesauce
1.5 cups non-dairy milk (I used flax milk)
1 tablespoon apple cider, white, or rice vinegar
1 cup corn kernels (I used frozen and thawed them first in the microwave)
2 tablespoons oil

Additional oil for frying

Mix flax seed meal with water in a small bowl, set aside.

Combine flour, corn meal, baking powder, baking soda, and sea salt in a large bowl and mix well.

Combine sugar, applesauce, non-dairy milk, vinegar, corn kernels, and 2 tablespoons oil in a smaller bowl. Stir well.

Dump wet sugar/applesauce mixture into the dry flour mixture when you are almost ready to cook the pancakes. What happens is the baking soda in the dry stuff reacts with the vinegar in the wet stuff to give it a chemical reaction not unlike that volcano thing kids make where the eruption combines baking soda and vinegar — what makes a little volcano for first grade also leavens your pancakes and makes them light and fluffy.

Add water or non-dairy milk 1/4 cup at a time if mixture is too dry. You want it to be pretty thick.

Oil a skillet and fry each pancake for about 2 minutes on the first side and 30 seconds for the other side. You want bubbles to appear in the pancakes before you flip them.

Daily Vegan Lunch for 25 April, 2013: Sweet Potato Pancakes

vegan sweet potato pancakes

3 words: pumpkin pie pancakes!


1.5 cups sifted all-purpose flour
3.5 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1 1/4 cups mashed cooked sweet potatoes

2 cups plant milk like soy, almond, or hemp or just water
1 tablespoon oil


2 tablespoons ground flaxseed (flaxseed meal)
6 tablespoons water

Oil for frying


Make flaxseed egg by combining 6 tablespoons water and 2 tablespoons flaxseed in a food processor or whip it by hand, set aside. The mixture will thicken over a period of 20 minutes. Mix flour, baking powder, and spices in a large bowl. Add soy or other plant milk, oil, mashed cooked sweet potatoes, and flax seed egg and mix well.

Heat a griddle or large flat pan on the stove to medium heat. Lightly coat with oil using a spray or by wiping the griddle before hand with a paper towel dipped in oil. Drop batter by large spoonfuls onto an oiled griddle or waffle-maker. Allow to cook until lots of bubbles appear. The edges will lift easily to reveal browned pancake underneath. Flip them and brown on the other side.