"Buttermilk" Corn Cakes
Though not very picture-worthy, these hearty golden cakes proved to be rather delicious! I took a very non-vegan, fat-laden recipe, removed the oil and veganized it with fantastic results. The cakes were delightful drizzled with just a bit of pure maple syrup.
"Buttermilk" Corn Cakes
1 1/2 cups cornmeal
1/2 cup Masa Harina
1 1/2 t baking powder
1/2 t baking soda
1 t salt
1 1/2 cups soy or almond milk mixed with 1 1/12 t vinegar or lemon juice (allow this to sit for 2-3 minutes to curdle)
Vegan egg substitute equivalent to 2 eggs (I used EnerG)
4 T applesauce
Mix all ingredients. Ladle into a hot pan sprayed with cooking spray. Cook 3 minutes on each side or until cooked through. Serve hot with a drizzle of maple syrup.
"Buttermilk" Blueberry Pancakes
Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional
Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.
Veggie Seitan Lo Mein
I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.
Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.
Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)
(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)
1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins
For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.
To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.
Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.
Place 3-4 wontons in bowl and ladle broth over wontons. Serve.
Though not very picture-worthy, these hearty golden cakes proved to be rather delicious! I took a very non-vegan, fat-laden recipe, removed the oil and veganized it with fantastic results. The cakes were delightful drizzled with just a bit of pure maple syrup.
No comments:
Post a Comment