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Hey guys, check it out – ancient cookbook envelopes! You know the kind of cookbook that has the index with the illustrated alfalfa leaf and the recipes for brown rice pudding with apricot and kale and buckwheat egg-mash? Yeah, the kind that wouldn’t suffer much from being folded into something beautiful and useful, I think.
Oh, okay, just one more thing. A quick bottomless apple pie made with the crust from Fran Costigan’s More Great Good Desserts. Amazing! It’s made with frozen oil and it’s the flakiest darned thing I’ve ever managed to top a pie with! Really easy, too, and stood up to my adaptations (mostly spelt flour, some whiskey added). Makes me think I might master pies someday. I’m still no expert, but this one was getting close… the apples were just kissed with 5-spice powder, ooh. We drizzled it with coconut cream and it was very good.
And then I had leftover crepes with sauteed peaches, coarse raw sugar, cranberry jam, and some malted soy drink mixed with enough water to make a sweet cream. Oh, frugal AND delicious, and even maybe healthy, how ’bout that? I love dinners that revolve around fructose.
Speaking of which, I made a tiny sweet potato cashew cream pie with a lone spud, because it’s just been so damned cold it seems not very weird to make food like this. Plus, it has a pumpkin seed crust a la Extraveganza, which in my weird mind makes it kinda summery. And when you pop it in the freezer and eat slices of it cold like spiced ice cream…… *drooooolz*. Also gives me a chance to use the tiniest fork ever imaginable that I picked up at a garage sale for specific things just like this. Fairy pie technique!
From now on I make my own thai green curry paste. Has anyone tried the yellow variety? I almost did but then I chickened out and returned it for a jar of the classic green, and while it resulted in a slurpily good skillet of hyper-spice, well… I’m still curious about the other variety. Maybe next time I’ll get the yellow (which boasts coriander and white pepper, yum) and just grind up lots of green chiles into it myself. I ended up throwing like, 3-4 extra thai peppers into this one anyway, cause I kind of like my thai curries to practically send off sparks into the atmosphere. Anything less and why bother, I say!
I don’t particularly feel like sorting my pictures right now, there is just TOO MANY of them. So, yes, here is the first, what a delight of puffy strawberry muffs in a basket! Hannah’s recipe is perfect for basic muffins, in fact I memorized it and freestyled a batch of chocolate-raspberry versions later while I was groggy and in my dad’s kitchen at some ungodly hour of the night after breaking in un-announced and he didn’t even know I was in town! I raided the cupboards (after cleaning the place spotless, of course) and managed to at least find enough basic baking supplies to make them, lurvly brunette muffins, which will have a photo later in this post, because (of course) as I said – completely out of order. Why not, right?
This is a pancake I made at my sister’s house, using her mystery bag of mystery organic flour (we believe it was likely spelt), as well as some honey-like natural sugar, lots of coconut, some cashews wedged in there… maple syrup. Other things. It was so very very punk, as their larder was BARE and we still managed to have a sizzling merry breakfast on the hob in time for a decent 11 am-ish kind of hour. I’d just read this book —
I’m sorry, I’ll make a real post tomorrow (pink soup!), but for now this is the awesomest thing ever:
So I’m writing this from the comfy green rocking recliner in my mother’s living room, covered in flour and crossing recipes off of the veganomicon index faster than I can decide on the next thing I want to make, and that is to say – life (or at least my pseudo-vacation before school starts full throttle again in september) is good.
I even got to make a pie – a birthday peach and blueberry pie at my mother’s request, using the vcon pastry instead of my usual. It’s definitely easier to use, like those pie crusts you see on television that people just sort of toss into the pan… but I think next time I’ll stick with my madness-inducing-yet-extraordinarily-tender crust I usually use. Because personally I’d rather my pie disintegrate into buttery flakes at the touch of a fork than look pretty and pert, but that’s just me…. and I’m just a pie-obsesso who so rarely gets to make them… :p
Mmm… and I’m mentioning here that in an awesome and unplanned way, there is a tomato in just about everything in this post. Which makes sense! It being the season and all. But I’m mentioning it so you can play along and find them. Like in the vcon midsummer corn chowder, which is SOOO good, you have to make it! With rosemary focaccia it was perfect, and there was a big paprika’d mountain of hummus on the table, too.
Went out for dinner at Corners on Bank. Not much to say… I mean, it was crazy delicious, but it was just a Boca burger. I guess to people who never ever eat those things it’s a special treat, though. And they very happily let me pick my own toppings off of the menu options, so I got chipotle salsa, caramelized onions and guacamole, and the calabrese bun was teeth-sinking yeasty and notably fresh, so really, who’s complaining at all?
Okay me, for forgetting to ask for my salad sans dressing. :p
1 cup cornmeal
3/4 cup water
1/4 cup almond milk
1/2 tsp salt
2 tbsp chopped pickled jalapenos
1/4 cup sauteed onions
pinch of sugar
Fry them up, eat with salsa, say yum yum yum and think why didn’t I make DOUBLE that amount because now I have to give my lunch to my sister who just came in the door with hoecake longing in her eyes. Alas, alas…..
….at least I got the vcon mexican millet all to myself! It wasn’t gonna happen like that – I was making it for everybody, but everybody went to bed, and then a forkful of it went in my mouth and any plans to eat anything else went ~poof~ and I had half the pot all for me, and it was so good. I love millet! Especially when it’s buttery and nutty and crisp/creamy, and eaten out of a dainty little rice bowl.
And then vcon blintzes, with dill-tahini sauce, applesauce and pickled red cabbage. A lot of work for something that tasted pretty perogi-like, but delicious nonetheless. Especially when all the toppings glooped together to form SUPER GLOOP of the potato-y sauce-y goodness.
And lunch today – vcon creamy tomato soup (+ broccoli) with celine’s cheezy crackers (YUM!) and vcon mushroom-walnut pate with more lentils and less walnuts because that’s what I had.
(in conclusion: I love tomatoes! <——- ze obvious) :D
Curiously enough, I have a habit when drinking to RUN NOT WALK to the kitchen and see if I can’t whip up something edible with blurry vision. And I usually can! Maybe it’s the challenge… and it’s certainly better than singing off-key, I should think.
My most classic preparation is some sort of seitan barfood after stumbling home. I guess 3 am and soused isn’t the best time to attempt to recreate a vegan hotdog, but I tried! It wasn’t hotdogg-y, but it was delicious, even if J was passed out like a rock by the time I set down a warm fresh chapati with a seitan-dog and all the fixins in front of him. (It made a perfect breakfast the next day, though!)
A week or two later some crepes were made, and turned out more perfectly than any sobre pancake I’ve ever attempted. The Vcon recipe is lightning-fast, delicious, and got rave vegetarian reviews (“these are even better than the kind with eggs! more flavourful and chewy!”). I did add a bit of extra oat flour, too, which gave them a nice homey touch.
And then last night (we all get off work on wednesday. we call it “fake saturday”), some whiskey prompted a mini-muffin adventure. What kind? Uhhhh…. banana! With blueberries! (we are also blueberry fiends, oh my yes). Use a recipe? Bah! That takes time and reading. Better to just throw some whole wheat pastry flour in a bowl with some ginger, cinnamon, baking soda, salt, soymilk, brown rice syrup, oil and vanilla. And they TOTALLY turned out. Not too sweet, loaded with berries and banana, and perfect for munching on while playing with plastic dinosaurs and discussing 37 ways the world is an unfathomably weird place. Rarr brontasaurus rex!
Smashed Vegan’s Warning: please please please do not attempt to drink and bake at home, unless you’re of legal age and are prepared to find a huge mess waiting for you in the morning. I don’t want to be a bad influence… :o
And I actually ate something besides oatmeal for breakfast the other day! I love how sleeping in means I have to budget my time which means pancakes, ooh, life is hard. These weren’t perfect (oatmeal chocolate chip, for the record), but maybe I’ll fix the liquid ratio and put them in the zine someday. Chocolate for breakfast, though… it’s great.
This was another one I was thinking of putting in the zine, but then I was like, “uh, no. Everybody has a banana bread recipe and I actually suspect I got this from the ppk years ago, before I even knew what the ppk was.” Tasty, but I mostly just made it to see if I could still make banana bread, ha. (quartering a recipe and making it in a tiny pan turns it into banana bars, though, which is pretty cool!)
Yummy black bean and wheat berry salad, with corn, red onion, radish, carrot, cilantro, lime, cumin and cinnamon. It could use bell peppers and/or tomato, but not bad at all for an empty fridge kinda thing!
And banhi mi, banhi mi!! Okay, “vietnamese seitan sandwich with savoury broth dip” (from what else but Vcon). I was too excited to eat it to take a decent photo at all, but you can probably see that I deviated from the recipe and tried to make it more authentic, I suppose. So there’s cucumber sticks, sweet pickled carrot, green onion, radish, jalapeno, tomato, mayo, cilantro and delicious satan. I mean seitan. I’d never dipped a sandwich before, it was lovely, mushy spicy and bready.
Another cleaning out the fridge deal, this time minestrone, with the expected vegetable guests, but also corn because I really really like corn. And macaroni noodles. And I even resisted making it spicy. Oh, and I added ground up toasted almonds to approximate parmesan and this was a good decision, it totally made it right.
I wish I had time to make more heart-shaped food, some part of me loves a useless holiday that embraces little more than a funny symbol. Hehe. When I was in high school I used to treat it kind of like Halloween for softies, and dress up in pink and white taffeta and striped red stockings and give out chocolates to my friends and anyone in the halls who looked like they wouldn’t be offended by an overly friendly “happy valentines!!” and a little dark chocolate square. Today I don’t have time, and I don’t know how amenable the militantly awkward art school kids would be towards pure fluff and hallmark celebration (maybe they would get the irony?). So I’m off to paint two brazilian men kissing, and then I’ll buy pecans for the smlove so I can make a big wonderful pie for my family when I go home for reading week tomorrow.
On an unrelated note: I listen to CBC radio every morning while eating my breakfast (Canadian Broadcasting Corporation) and this is the second day in a row that they’ve had an extensive discussion on veganism! Yesterday they hosted Rory Friedman (the author of Skinny Bitch), and then a reaction interview with Debbie Rasmusen (the publisher of Portland’s Bitch Magazine) and Annahid Dashgaardt (the Executive Director of Anima Leadership, a Toronto-based organization dedicated to community building). I’m not the biggest fan of the Skinny Bitch book, but there were some interesting points brought up – like the fact that the information on farming and animal rights in the book is actually somewhat sound, and that it’s the first mainstream piece of vegan literature to be embraced in popular culture. I can’t wait to hear what they talk about today. I do have to say… Rory kind of rubbed me the wrong way in how she almost greasily sidestepped direct questions about the so-called “healthiness” of the diet proposed in the book (it’s a diet book! IT IS A DIET BOOK! and not a good one). And Debbie and Annahid thankfully made a strong argument for healthy body image and rejection of (even vegan) fad diets. Ideal solution being intelligent integration of the information offered in the book and ignoration of the idea that we all stand around hating the thinnest girl in the room? Could take a lot more social change than we’ll see in our lifetimes…
They even brought up the racism factor – by flat-out demonizing meat and cheese, the book is creating guilt on a cultural front, too! Oh god, I hope I’m not getting preachy. Ha ha ha. Does it help that I don’t know exactly where I stand with all this and so really can’t be preaching at all? It was interesting to listen to, I know that.
I propose a day in the garden and a rainbow-bright spread of veggies and grains for alllll the skinny bitches (people of all sizes and temperaments) of the world. Or maybe a square of dark chocolate and a flurry of fuschia lace. La la la la! This bitch is off to go paint…