Vegan Pancakes adapted from the Rose Bakery cookbook
Sift 1 cup (150 grams) all purpose flour into a bowl…
with 3 tsps baking soda,
throw in a pinch of salt,
2 tsps flax meal,
1 tbsp sugar,
1 heaping tsp cinnamon and
1/2 tsp ground ginger
In a separate bowl combine
4 1/2 tbsps canola oil
1 cup plus 2-4 tbsp or 8-10 ounces (sorry we’re back in the U.S. measurements. I’m confused too. But I still love my scale!) of some combination of soy milk, whole milk (probably other, less fattened milks would work too), water and plain non fat (again, try others if that’s what you have) yogurt
Barely combine the wet and dry ingredients before dropping ladles of batter into a hot, greased skillet. Watch for bubbles and when it seems like it won’t jump out of the pan and attack you, flip it.
The other thing I was out of? Maple syrup. Yeah, the sticky sweet stuff drizzled over those pancakes? Honey. Which is, I’ve got to say, a super delicious alternative… as is the apricot jam on the side.
Oh, and because I’m a stickler for protein and salt (especially at breakfast) I also fried up some tofu with tamari and black pepper. Delicious.
A week or… three ago I apparently forgot to go to the store. I woke up in the morning and looked in the fridge to find no butter, no eggs, no cheese (clearly I’m a horrible vegan), no bread, tortillas or beans. I didn’t even have onions. That was just sacrilegious. The worst part though? A friend had spent the night. What the hell was I going to feed Scarlett?
Bread (Provia) (via kukkurovaca)
Ciabatta and Italian Bread.
Mmmmm. Bread. (via kukkurovaca)
Dude. I’m not even gonna blog this recipe because I didn’t actually change anything (at least not intentionally) so I’m just going to tell you to go get Peter Reinhart’s The Bread Baker’s Apprentice. It is one of the best and most often used cookbooks that I own. It is wonderful and explains perfectly how you can make impossibly delicious bread.
Mmmmm. Bread. (via kukkurovaca)
Holla! Ok, that might have been uncalled for but good bread makes me all kinds of crazy.
I made up a half batch of Smitten Kitchen’s Best Challah, split that in half and made one standard braided loaf with sesame seeds and a round loaf (not pictured, sorry) with goodies inside!
For goody filled challah (yeah, yeah, yeah, crime against blaady blah, it tastes good dammit):
Take 1/4 of SK’s recipe and add 1/2 cup each of golden raisins and cranberries that have been soaked in hot water and drained. Add the zest of 1 orange and follow the rest of SK’s directions. Why, you ask? Well, first of all: delicious. Second of all: go there because it’s an amazing blog and she will doubtlessly explain it better than I will. Thirdly: I’m super lazy. And this is more blogging than I was meant to do in one night, so… go make bread!
Ya’ll ready for this? Dun dun uh dun dun dun…
Ok, so… breakfast. Important. Delicious. Store? Distant. Fancy? Distant… er. ANYWAYS. Migas are delicious and you should always be able to make a cheat version of them. I almost always have tortillas, eggs, cheese, salsa and a variety of fat… for cooking and my ass!
Hot pan, oil, torn up tortillas, fry (not deep, just enough oil for it to crisp up slightly/not stick. Like I said, we’re cheating here). Whisk eggs (I used two per person), add salt and pepper, toss the tortillas around and keep cooking until you’re happy with them (yes, I rushed it). Add a solid tablespoon of butter to the pan, swirl it on in there until it melts. Pour in the eggs and let them settle on in there until the very outer circle has cooked. Pull the cooked stuff in toward the center and tip the pan until the exposed surface of the pan is covered with raw egg. This kids is one of the ways to make an omlette. Huzzah! Or you could just go to town on these and mix the crap out of them. Either way you’re gonna get what in the end? Eggs! Yay! Ok, when most of the egg is set but still runny on top, flip ‘em on over. Keep cooking and whenever you feel like it, go ahead and pour on as much salsa as you want. Then sprinkle with grated cheddar cheese (or pepper jack aka adventure cheese) and fold it in half or mix it up and just melt the cheese. Eat with bacon! And if you have them, avocado and sour cream. Because of delicious.
You didn’t forget to put the bacon in the oven, did you? Well, get to it!
Make sure the butter is ready. I do this by gazing longingly at it before spreading it onto ‘test bread’. Go ahead, I’ll wait.