place the flour in a mixing bowl and add some soya milk.
whisk the two together and continue to add milk until the mixture is thick and gloopy. (If the mixture is too runny the pancakes won’t hold together - if there’s too much milk add more flour.)
heat a frying pan over a medium heat and add a knob of vegan margarine.
add a ladle full of the pancake mix to the pan (this mixture makes thick pancakes - not crepés).
when the top of the pancake is ‘dry’ turn it over (toss it if you’re brave).
serve the pancake with lemon juice and sugar, maple syrup or use it in a savoury recipe like the one below.
make some pancakes to the recipe above and store them in a warm oven.
chop the garlic and cook it in a pan with the spinach (don’t add water or oil).
drain the spinach, chop it and mash it together with the tofu and the soya ‘cream’.
place a pancake on an oven proof dish or plate. Spread some of the spinach mix on top and then cover with another pancake. Continue until the pancakes or spinach mix runs out.
place in an oven at 180-200C/gas mark 5 for 20-25 minutes.
remove the dish from the oven cover the top with grated ‘cheese’ and return to the oven for another 5-10 minutes.
combine nuts and breadcrumbs.
melt the marg and fry the bread and nut mixture until golden.
chop the onion, mushroom and tomatoes.
sauté the onions in a little marg until transparent. Add the other ingredients and simmer gently for 5 mins.
lightly grease an ovenproof dish. Layer up the breadcrumb/nut mix with the vegetables - stating and finishing with the breadcrumb mix.
bake at 180-200C/gas mark 5 for 30 minutes.
serve with vegetables and ‘gravy’ in winter or salad in summer.
sauté the onion in the oil for 5 mins.
add the rice and carry on cooking, ensuring every grain is coated with oil.
add the tomatoes, garlic, mushrooms and 550 ml water to the pan and bring to the boil. Simmer for 20 mins.
when the rice is almost ready, add the tomato purée. Cook for a further 5 minutes (the rice should then be ‘nutty’ and firm)
check the seasoning and add the toasted almonds.
serve with a side salad.
a nice simple, easy to prepare combination. Vegan cookery doesn’t have to be complicated! As an alternative try parsnip chips.
naughty... but nice!! |