Pancakes, hotcakes and the like are pretty much just another flatbread. But they mean breakfast maybe more than brunch and sweet usually not savory. These two low-fat vegan versions are not bland, either.
Cakey Multigrain Pancakes
2 Tablespoons egg replacer powder OR ground flaxseed
1/4 cup water
1 1/2 cups plant milk
1 Tablespoon lemon juice
Dash vanilla extract (optional)
1 1/2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons poppy seeds (optional)
3/4 cup uncooked oatmeal, traditional OR quick
Zest from 1 orange, minced (optional)
1 cup berries (optional), frozen is fine (thawed or not)
2 parts good quality vinegar 1 part vegan mayonnaise 1 part nutritional yeast 1/2 part dried herb blend, such as Italian Pinch ground mustard Pinches of salt and pepper 2 parts water
Combine all ingredients in a lidded jar. Shake well to combine. Can serve immediately; refrigerate leftovers.
Notes: If using a tablespoon for “part,” this will make about 1/2 cup of dressing, enough for 4-8 servings of salad. (The original made just a single serving, 2 tablespoons.)
To minimize dressing and maximize the fresh flavor of the greens I add a smaller amount of dressing to the whole bowl of greens, before separating to plates — and toss not with a fork or something but with a clean hand. This coats all the leaves quickly and thoroughly. You might need another tablespoon of dressing as you go along. Be careful not to bruise (wilt) the lettuce by mixing too roughly. The hand-mix method works for any dressing.
It’s getting harder to find a satisfying bottled salad dressing, for the convenience. They seem sweeter now, at least the lower fat varieties.
Speaking of oil, there’s a way to cut that in half: toss your salad with a hand not utensils and you’ll need just half the dressing — 1 Tablespoon per serving instead of the suggested 2 — to coat the leaves. It takes seconds as your fingers quickly tell when all are moistened. That works when the cleaned lettuce is bone dry as experts advise or when the veggies are gently shaken of water.
Adapting this no-fat vegan 2-Minute Oil-Free Balsamic Dressing from Forks Over Knives has become my go-to rather than a Ken’s or Newman’s Own. I often prefer vegan mayo instead of Dijon mustard as the resulting emulsion is more creamy than tart.
The recipe is a modest amount but easily scalable. It makes just under a half cup of dressing, for 6-8 servings if hand-tossed (above) or 3-4 servings conventionally.
Easy, Real Salad Dressing
2 Tablespoons quality vinegar
2 Tablespoons water
1 Tablespoon vegan mayo OR prepared mustard such as Dijon
1 Tablespoon nutritional yeast
1 teaspoon dried herbs such as basil or Italian spice blend
pinch dried garlic
pinch dry mustard (Colman’s recommended)
pinches salt and pepper
Place all ingredients in a small jar with a good lid and shake. Refrigerate until needed.
Notes: Balsamic or red wine vinegar work great, but if you want a lighter color then rice vinegar is good. Cider vinegar has a stronger taste, but sometimes that’s the right thing.
Heck yes, this recipe is a starting point. Don’t worry about the nutritional yeast. Replace the salt with a dash of soy sauce. If fresh herbs are available, mix rough-chopped ones in the bowl with the lettuce and drop the dried spices from the dressing. Whatever. Go for it.
Shakshuka is a skillet dish where eggs are poached in a savory tomato sauce. It’s North African to Middle Eastern but generally considered Israeli. Cook and food writer Mark Bittman this week blogged on Epicurious editor David Tamarkin and his variation White Shakshuka.
It looks wonderful, eggs poached in a stew of oniony-lemony white beans. It’s a reverse, though I’d call it 179 degrees not the full 180, as it’s still eggs.
Eggs and beans are redundant protein.
A true 180 would be egg-sized tomatoes floating in a whitish sauce. Call it 181, being a one-off from an impractical polar opposite. Mine is vegan with no added fat (but see notes).
The 181 is good looking and tasty. Grocery tomatoes are fine, so this is a year-round dish. Quick. It’s so quick that my pictures should be updated later on, as all I had were red onions and that darkened the stew to about a 182. Continue reading →
Thanksgiving went great this year, food and conversation both. I handled vegan dishes and my sister-in-law the flesh ones as well as the green bean casserole. One success was my bean loaf, judging by how many took seconds on it.
A pot-luck omnivore and herbivore dinner needs a protein-emphasis entree from the latter. Having never settled on a bloodless loaf recipe, I “Googled” from scratch, but no recipes on the web appealed.
A phrase from one though called a loaf a glorified veggie burger. Hmm.
Well, I do have a favorite burger. It’s one of Mark Bittman’s. I found it online in mid-2017, from Grub Street, “How to Make Mark Bittman’s Simple, Satisfying Veggie Burgers.” The print-out is full of my notes. It’s easy to make, tastes better than store-bought — maybe one exception — and if prepared well the texture is great, including how it doesn’t crumble into a pile of confused pilaf.
His book’s first recipe by the way is the one found online, “The Simplest Bean Burgers.” I barely changed enough of the recipe to call it an adaptation. Here ’tis, though, amounts for 4-6 burgers. Loaf adaptation follows. Continue reading →
Behold, a dairy-free cheese recipe you might want to make often. Tastes authentic without making you feel bloated from dairy. Finally.
It’s a spicy queso, with the main ingredient cauliflower, emulsified with cashew butter. Like most contemporary recipes my source calls for fresh. If you’re cooking the plant to death, why not use at-least-as-nutritious frozen?