corn pancakes

corn pancakes

I have always been terrible at making pancakes.

I have never really understood why, but it has always been so, both pre and post vegan.  I produce sad, gluggy things that barely resemble the pancakes I remember. I like them light and fluffy.

I’ve finally worked out that it might be the flour I was using. I bake bread fairly often and I always have specialist high protein bread flour in the cupboard.  I’d been using this for the pancakes and it isn’t really right.  They need a softer, lower protein flour, so I recently made pancakes with some regular supermarket flour.

Not surprisingly they didn’t turn out sad at all, but light and fluffy, so I decided they deserved to be published. I mean look at them.They are gorgeous. If I sound a bit chuffed about them…that’s because I am.

I decided to take these in a Mexican direction so I topped them with some vegan butter and a salsa made from tomatoes, onion, coriander and avocado.

They also work as sweet pancakes, I ate the second lot with vegan butter and maple syrup.

I have finally conquered the pancake! :)

 

5.0 from 1 reviews
corn pancakes with salsa
 
prep time
cook time
total time
 
author:
recipe type: Breakfast
cuisine: Vegan
serves: 6 pancakes
ingredients
  • 1 cup plain flour
  • 2½ tsp baking powder
  • ½ tsp salt
  • 1 egg replacement (I used Orgran, but you could use flax seed emulsion or any other)
  • ½ cup almond or soy milk. You need enough to make a thick spoonable batter.You may need a bit more but don't make them too runny.
  • ¾ cup corn kernels (I used frozen, but fresh would be good)
For the salsa
  • 6 cherry tomatoes diced
  • ¼ avocado diced
  • 1 tsp finely diced onion
  • a pinch of salt
  • 1 tbs chopped coriander
instructions
  1. Mix the flour, baking powder and salt together in a large bowl.
  2. Mix the egg replacement and non dairy milk together and add to the flour mix.
  3. Stir until well combined.
  4. Fold in the corn kernels.
  5. Heat a heavy pan over medium heat and melt a mix of oil and vegan butter until it sizzles.
  6. Add scoops of batter to the pan, the pancakes should be about 3-4 inches across.
  7. Cook for 2-3 minutes until small bubbles appear in the top and start to burst, and the edges start to dry out a bit.
  8. Flip and cook for another 2 minutes on the other side.
  9. Mix the salsa ingredients together.
  10. Serve the pancakes with some vegan butter and the salsa.

 

smith & deli

sandwich

Smith & Deli is finally here.  It has been worth the wait. I didn’t think it was possible to love something more than Smith & Daughters, but I do.

I turned up at 8.15 am on the opening day thinking I might be able to dash in and grab something for breakfast. An Egg McMartinez perhaps? The place was buzzing, with a queue snaking its way to the door. I had to leave to do some volunteering so I headed out again, postponing my visit until 1.30pm.

When I arrived back there was a queue snaking its way out the door…

I joined it and spent my waiting time productively, collecting various goodies as I passed them on the way to the till. Like lollies at the checkout, I grabbed some shallot sourdough from Noisette bakery, some tortillas, a frozen chicken curry pie and spent a long time cruising the cakes and deli items for future reference. To my disappointment, the last vanilla slice disappeared before my eyes. Oh well, something to look forward to.

I also had lots of time to admire the cute retro decor, perfect right down to the gingham shirts worn by the staff and Patsy Cline on the stereo.

At the ordering station, staffed by the ever lovely Mo, I settled on a Home Alone sandwich. This might have been made for me, stuffed as it was with all the kinds of foods I love. Turkey, stuffing, roasted brussels sprouts, cranberry sauce, mashed potato and gravy. Utter, utter heaven. There were a couple of substitutions for my sandwich because they had run out of rolls and turkey. They subbed in turkish bread (fine by me, I love it) and chicken salad for the turkey. I don’t know what the original is like but this was fantastic. I cannot imagine a better sandwich. I got a bit teary as I ate it.

I love sandwiches, but frankly our options are often limited at non vegan places to hummus and salad. The sandwich list here is 32 varieties long and runs over two blackboards and every damn one sounds fabulous.  I plan to blog the entire sandwich list as part of Vegan MoFo 2015.

As an unreformed pastry addict I also ordered a beef bourguignon pie. I confess I ate that as well as the sandwich. I am now very full.

I had intended to take the pie home to eat, but I scoffed half on the drive home. It was great, a rich buttery shortcrust pastry bottom with a flaky top,  packed full of intense red wine, mushroom and beefy flavours. Even allowing for the fact that I think anything wrapped in pastry is special, this was a great pie.

The sandwich, I did manage to wait until I got home. I can’t begin to describe how happy it made me. Just let me say that any sandwich that leaves you tearing up is special.

But the joy doesn’t stop with sandwiches, cakes and pies. You can pick up take away meals, soups, pies, pizza, deli meats, cheeses and salads as well as dips, bread and all kinds of staples.

Any other shop where you had to wait for food might make people a bit grumpy, but the vibe was so nice, people in the queue laughing and talking to each other. The cheerful staff keep the queue snaking around in an orderly fashion to get people in from out in the cold and they give helpful advice as to what items are available quickly if you are in a hurry. By day three (yes I went the first three days in a row) they had improved the wait time by taking sandwich orders in the queue so they are made (or almost made) by the time you reach the cash register.

While I was waiting I had one man tell me he was so happy because he hadn’t had food like this for almost 20 years since becoming a vegan. We were almost a bit weepy.

Thanks S&D for making my day so happy (and gluttonous).

Note: I went again the next day and had a custard and quince danish. Crunchy, flaky, delicious. And the day after, another sandwich, the Temple of Doom. I’m stopping for a day or two now.

Smith & Deli
111 Moor St
Fitzroy, 3065
9042 4117

scrambled roasted cauliflower and tofu

scrambled tofu and roasted cauliflower

I’ve been sick again with a cold for the last week and all I have craved is soft comfort food.  Cauliflowers are cheap again and I had recently bought two. I had roasted one of them in the oven the previous day.

When I woke with a sore throat, I thought of scrambled tofu for breakfast. I remembered that I had used roasted cauliflower in a quiche and thought I would give it a try in some scrambled tofu.

It was so delicious that I ate it three times over the next two days.

This is just an easy scramble of medium soft tofu, pieces of roasted cauliflower, kecap manis and sriracha.

I think I am always going to include some roasted vegetables in my tofu scrambles from now on. It adds to the texture and the flavour and lifts the tofu above the ordinary.

I ate mine with some toasted sourdough.  I feel better now.

 

scrambled roasted cauliflower and tofu
 
prep time
cook time
total time
 
author:
recipe type: Breakfast
cuisine: vegan
serves: 2
ingredients
  • 1 tsp olive oil
  • 1 cup roasted cauliflower pieces
  • ½ block medium soft tofu
  • 1 tsp kecap manis
  • sriracha to taste (I used probably about 1 tsp)
instructions
  1. Heat the oil in a frying pan.
  2. Add the tofu and cauliflower pieces and mash with a fork to a scrambled egg consistency.
  3. Fry until it starts to catch slightly, stirring.
  4. Add the kecap manis and sriracha
  5. Stir until well heated and brown.
  6. Serve with toast.

 

« Older Entries