These are just like my original banana pancakes except that they're safe for vegans who cannot eat wheat or gluten. Actually, there is a second difference: unlike with wheat pancakes, you can put chocolate chips directly into this batter and not end up with pancakes that stick to the pan. Even if you don't avoid gluten you may want to give these delicious pancakes a try!
1 cup white rice flour or King Arthur gluten free multipurpose flour
1/4 cup potato starch
1 TBSP tapioca flour/starch
1 TBSP sugar
1 TBSP baking powder
1/4 tsp xanthan gum
1/2 tsp vanilla
1 1/2 cups soymilk (or other nondairy milk)
1 very ripe banana, mashed
1/3 cup vegan gluten-free chocolate chips (optional)
margarine or oil for frying
In a large mixing bowl, combine the first six ingredients and stir. Add the vanilla and soymilk, stirring until any lumps are gone. Add the mashed banana (and chocolate chips if using) and stir, then allow the batter to sit for a few minutes. Place a bit of margarine or oil to your frying pan over medium-low heat; you may need to add about 1/4 to 1/2 tsp between each batch of cakes to avoid sticking so keep it nearby. Pour the pancake batter into the pan to form 3-4" diameter pancakes. These pancakes WILL NOT BUBBLE so you need to pay close attention and flip them when they are getting firm around the edges and the bottom is a very light golden brown (too dark and they will be crispy). These do not take long to cook so don't leave them unattended. Cook on the second side for about half as long as on the first & then enjoy!
NOTE: If you are not using salted margarine for frying you will want to add a pinch of salt to the batter. If making chocolate chip pancakes, I recommend using Enjoy Life chocolate chips because they are the size of mini chips and that way you get some in most bites.
Wednesday, April 21, 2010
Banana Pancakes
These are light, fluffy pancakes I developed after my sister requested banana pancakes to spread with peanut butter and sprinkle with chocolate chips.
1 cup white flour
1 cup whole wheat flour OR white flour (King Arthur white whole wheat is great for this!)
4 tsp. baking powder
1/4 cup agave
1 1/2 - 2 cups soymilk or almond milk
2 very ripe mashed bananas
margarine or oil for frying
Combine the first 3 ingredients in a large mixing bowl and stir. Add the agave and 1 1/2 cups soymilk, stir until the lumps are gone, and then stir in the banana. Add the extra soymilk if necessary to reach pancake batter consistency (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of oil or margarine to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy!
Don't have ripe bananas? You can still enjoy these pancakes. Just skip the bananas and use the whole 2 cups instead of 1 1/2 of nondairy milk to compensate for the lack of bananas. You can even stir chocolate chips right into the batter if you like; it just makes them a bit messier and sometimes a bit likely to stick in the pan mildly.
NOTE: If you use oil instead of margarine for frying you will want to add a pinch of salt to the batter. I do not recommend choosing hemp milk for your nondairy milk in this recipe as it leads to sticking in the pan; your best bets are soy or almond.
1 cup white flour
1 cup whole wheat flour OR white flour (King Arthur white whole wheat is great for this!)
4 tsp. baking powder
1/4 cup agave
1 1/2 - 2 cups soymilk or almond milk
2 very ripe mashed bananas
margarine or oil for frying
Combine the first 3 ingredients in a large mixing bowl and stir. Add the agave and 1 1/2 cups soymilk, stir until the lumps are gone, and then stir in the banana. Add the extra soymilk if necessary to reach pancake batter consistency (you will need to add some but not necessarily all so do this slowly, stirring in a spoonful or two at a time). Add a little bit of oil or margarine to a frying pan at slightly below medium heat. Pour the pancake batter into the pan to form 3-4" cakes. Flip the cakes when a few bubbles form on top and the bottom is light golden brown. Cook on the second side for just a moment and then enjoy!
Don't have ripe bananas? You can still enjoy these pancakes. Just skip the bananas and use the whole 2 cups instead of 1 1/2 of nondairy milk to compensate for the lack of bananas. You can even stir chocolate chips right into the batter if you like; it just makes them a bit messier and sometimes a bit likely to stick in the pan mildly.
NOTE: If you use oil instead of margarine for frying you will want to add a pinch of salt to the batter. I do not recommend choosing hemp milk for your nondairy milk in this recipe as it leads to sticking in the pan; your best bets are soy or almond.
Tuesday, April 13, 2010
Leek & Potato Soup *
2 large or 3 regular-size leeks
1/4 to 1/3 cup dairy-free margarine (more = creamier soup)
1 quart vegetable broth
1 stalk celery, finely chopped.
5 medium Yukon gold potatoes, peeled and cut into quarters
1 cup soymilk or other non-dairy milk, plain or unsweetened (plus extra if needed)
Selecting just the white & VERY light green portions of the leeks, wash and finely chop them to about 1/8" by 1/2" pieces. Discard the dark green portion or save it for another use. In a large pot, melt the margarine over medium and then sautee the leeks for a few minutes until they start to look translucent. Add the vegetable broth, celery, and potatoes, bring to a boil, and then simmer over low uncovered for 25 minutes. If the potatoes are not thoroughly cooked, cover and simmer until they are soft. Using a lid or other means, pour as much of the broth as possible into a bowl or measuring cup. Thoroughly mash the potato mixture with a potato masher, return the broth to the pot, add the soymilk, and stir. Add more soymilk if you would like a thinner soup.
Note: If you use a margarine that is not salty you will want to add salt to taste.
1/4 to 1/3 cup dairy-free margarine (more = creamier soup)
1 quart vegetable broth
1 stalk celery, finely chopped.
5 medium Yukon gold potatoes, peeled and cut into quarters
1 cup soymilk or other non-dairy milk, plain or unsweetened (plus extra if needed)
Selecting just the white & VERY light green portions of the leeks, wash and finely chop them to about 1/8" by 1/2" pieces. Discard the dark green portion or save it for another use. In a large pot, melt the margarine over medium and then sautee the leeks for a few minutes until they start to look translucent. Add the vegetable broth, celery, and potatoes, bring to a boil, and then simmer over low uncovered for 25 minutes. If the potatoes are not thoroughly cooked, cover and simmer until they are soft. Using a lid or other means, pour as much of the broth as possible into a bowl or measuring cup. Thoroughly mash the potato mixture with a potato masher, return the broth to the pot, add the soymilk, and stir. Add more soymilk if you would like a thinner soup.
Note: If you use a margarine that is not salty you will want to add salt to taste.
Tuesday, February 23, 2010
Sesame Tofu *
After missing out on going to my favorite Chinese restaurant for some vegan sesame "chicken", I decided to find out how to make my own. Instead of using fake meat, however, I went with tofu and skipped the breading. It works well served with rice & steamed broccoli or some string beans stir-fried with garlic.
Ingredients:
1 package firm or extra firm tofu (not Japanese style)
safflower or other vegetable oil for pan-frying
4 1/2 TBSP agave
3 TBSP sugar
3 TBSP Ketchup
1 1/2 TBSP distilled white vinegar
sesame seeds
Drain and press the tofu, then cut it into 1" chunks. In a large frying pan, cook with the oil over medium heat until the outside gets golden brown or becomes slightly crispy. Place the tofu on paper towels to soak up some of the oil while preparing the sauce. Remove any crumbled tofu bits from the frying pan, then combine the agave, sugar, ketchup, and vinegar in it. Stirring frequently, heat this mixture of medium until it boils, then reduce heat and cook until it begins to thicken. Remove the pan from heat and replace the tofu, stirring to coat it with the sauce. Once the tofu is on plates or a serving dish, sprinkle it with sesame seeds. There should be some sauce leftover in the pan which can be drizzled on top of veggies if desired.
Ingredients:
1 package firm or extra firm tofu (not Japanese style)
safflower or other vegetable oil for pan-frying
4 1/2 TBSP agave
3 TBSP sugar
3 TBSP Ketchup
1 1/2 TBSP distilled white vinegar
sesame seeds
Drain and press the tofu, then cut it into 1" chunks. In a large frying pan, cook with the oil over medium heat until the outside gets golden brown or becomes slightly crispy. Place the tofu on paper towels to soak up some of the oil while preparing the sauce. Remove any crumbled tofu bits from the frying pan, then combine the agave, sugar, ketchup, and vinegar in it. Stirring frequently, heat this mixture of medium until it boils, then reduce heat and cook until it begins to thicken. Remove the pan from heat and replace the tofu, stirring to coat it with the sauce. Once the tofu is on plates or a serving dish, sprinkle it with sesame seeds. There should be some sauce leftover in the pan which can be drizzled on top of veggies if desired.
Sunday, December 20, 2009
Peanut Butter Cookies
With only 6 ingredients, these cookies are extremely easy to make. They're a bit fragile until completely cooled but after that it is safe to drizzle them with vegan chocolate.
Peanut Butter Cookies
¼ cup soy margarine, softened
1 cup natural creamy peanut butter
½ cup sugar
½ cup agave nectar
1 ½ cups flour
1 tsp baking soda
Cream together the margarine and peanut butter in a large mixing bowl, then add the sugar and agave until . In a measuring cup or small bowl, blend together the baking soda and flour. Add the flour mixture to the large bowl and mix thoroughly. Place TBSP size balls of dough 1 ½ inches apart on a cookie sheet sprayed lightly with nonstick spray (or lightly greased). Use a fork to flatten them to just under ½ an inch thick and leave a criss-cross pattern on top. Bake the cookies at 375 degrees for about 11 - 13 minutes; they should look like cookies instead of dough but not be browned and will be still soft to the touch. Allow the cookies to sit on the tray for a moment to firm up before moving them to a cooling rack.
Peanut Butter Cookies
¼ cup soy margarine, softened
1 cup natural creamy peanut butter
½ cup sugar
½ cup agave nectar
1 ½ cups flour
1 tsp baking soda
Cream together the margarine and peanut butter in a large mixing bowl, then add the sugar and agave until . In a measuring cup or small bowl, blend together the baking soda and flour. Add the flour mixture to the large bowl and mix thoroughly. Place TBSP size balls of dough 1 ½ inches apart on a cookie sheet sprayed lightly with nonstick spray (or lightly greased). Use a fork to flatten them to just under ½ an inch thick and leave a criss-cross pattern on top. Bake the cookies at 375 degrees for about 11 - 13 minutes; they should look like cookies instead of dough but not be browned and will be still soft to the touch. Allow the cookies to sit on the tray for a moment to firm up before moving them to a cooling rack.
Friday, December 18, 2009
Want My Cookies?
I give family and friends some of my homemade cookies every year during the holiday season. This year, I'm going to give some to one of you!
As much as I'd love to send cookies to every one of my twitter followers, I'm an unpaid intern and well, ingredients and postage cost money. So, the best I can do is to randomly choose one person to receive some of my homemade vegan cookies. If you want a chance to be that person, here's what I'd like you to do:
1. Pick any one of the recipes on my blog to try making yourself.
2. Post a comment about that recipe; was it easy? did you like it? what did you serve with it? INCLUDE YOUR TWITTER HANDLE.
3. Tweet @thevegankitchen with a link to the recipe on which you commented.
4. Make sure you've done all those things on or before Wednesday 12/23/09. I'll put the twitter handles of all participants in a hat (or maybe a mixing bowl) and have my 3 year old randomly choose one; he can't read yet, so that's as random as it gets. I'll then notify the lucky person who will receive the cookies via twitter on 12/24. I will not be mailing the cookies until after Christmas so they won't arrive right away, possibly in time for New Years?
5. Please Note: These cookies will be made in my little kitchen at home so it's just like getting cookies from a friend. They are not from a commercial kitchen and will probably be made with the help of a 3 year old.
Happy Holidays!
As much as I'd love to send cookies to every one of my twitter followers, I'm an unpaid intern and well, ingredients and postage cost money. So, the best I can do is to randomly choose one person to receive some of my homemade vegan cookies. If you want a chance to be that person, here's what I'd like you to do:
1. Pick any one of the recipes on my blog to try making yourself.
2. Post a comment about that recipe; was it easy? did you like it? what did you serve with it? INCLUDE YOUR TWITTER HANDLE.
3. Tweet @thevegankitchen with a link to the recipe on which you commented.
4. Make sure you've done all those things on or before Wednesday 12/23/09. I'll put the twitter handles of all participants in a hat (or maybe a mixing bowl) and have my 3 year old randomly choose one; he can't read yet, so that's as random as it gets. I'll then notify the lucky person who will receive the cookies via twitter on 12/24. I will not be mailing the cookies until after Christmas so they won't arrive right away, possibly in time for New Years?
5. Please Note: These cookies will be made in my little kitchen at home so it's just like getting cookies from a friend. They are not from a commercial kitchen and will probably be made with the help of a 3 year old.
Happy Holidays!
Thursday, December 10, 2009
Brownies
It took me a long time to figure out a vegan recipe that would give me extremely chocolate, fudge-like brownies without any odd ingredients or an overly-gooey texture. Finally, I can make brownies just the way I like them anytime the craving strikes! If you like chopped walnuts or chocolate chunks just add a little to the batter, or, if you like Mexican chocolate try adding a 1/2 tsp of cinnamon.
½ cup margarine, melted OR 1/2 cup safflower oil*
1 cup sugar
1 tsp vanilla
¼ cup warm water mixed with 1 TBSP enerG egg replacer
1 cup flour
2/3 cup cocoa powder
½ tsp baking powder
A pinch of salt* (* if using oil instead of Earth Balance, use 1/4 tsp salt)
Combine and mix margarine/oil, sugar, and vanilla in a medium mixing bowl. Add enerG and stir. In a measuring cup, blend flour, cocoa, baking powder, and salt. Add dry ingredients to wet and stir thoroughly. Prepare a 9x9” metal pan with nonstick spray then spread the brownie dough evenly into the pan. Bake it at 350 degrees for 22 to 25 minutes or until done. Allow to cool before cutting.
½ cup margarine, melted OR 1/2 cup safflower oil*
1 cup sugar
1 tsp vanilla
¼ cup warm water mixed with 1 TBSP enerG egg replacer
1 cup flour
2/3 cup cocoa powder
½ tsp baking powder
A pinch of salt* (* if using oil instead of Earth Balance, use 1/4 tsp salt)
Combine and mix margarine/oil, sugar, and vanilla in a medium mixing bowl. Add enerG and stir. In a measuring cup, blend flour, cocoa, baking powder, and salt. Add dry ingredients to wet and stir thoroughly. Prepare a 9x9” metal pan with nonstick spray then spread the brownie dough evenly into the pan. Bake it at 350 degrees for 22 to 25 minutes or until done. Allow to cool before cutting.
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