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Posts tagged "vegan"

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Swedish pancakes were a weekly tradition when I was growing up.  The original recipe was brought to the US by my Swedish great grandmother and was passed on to generations of mothers in my family.  As a young child, I can vividly remember turning the hand crank mixer to whisk the batter while my mother steadied it.
Swedish pancakes are typically a blend of four simple ingredients: flour, milk, eggs and sugar.  My great grandmother always stressed to me that it was the perfect ratio of these ingredients that gave the thin cakes their unique texture and taste.  The gluten free twist came about from my wife, Jenny’s love for the spongy and elastic texture of sweet rice flour (Mochiko) that her mother uses in Japanese & Filipino sweets and my desire to master a dairy and egg free version of my family’s original recipe.  I decided to omit the sugar since Swedish pancakes are usually topped with maple syrup or a berry compote and if you use sweetened almond milk it will be plenty sweet.  It took a lot of tinkering to get this vegan version right, but I think my mother and great grandmother would be proud!  
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Swedish Pancakes: Veganized & Gluten Free
Time: About 20-30 minutes
3        tablespoons Ener-G Egg Replacer
3/4     cup water
2        cups oat flour
1        cup Mochiko sweet rice flour
3/4     cup coconut milk
2 1/2  cups almond milk
  1. Preheat a large skillet or frying pan over medium-low heat, seasoned with 1-2 teaspoons of coconut oil.
  2. In a blender or large mixing bowl whisk the water and EnerG egg replacer for a minute until a light and fluffy texture, resembling whipped egg whites is achieved.
  3. Add the remaining ingredients and whip the batter to a smooth and thin consistency, so no lumps of flour remain.
  4. Test the heat of your cooking surface by sprinkling a few drops of water on it.  The water should pop and sizzle if it is warm and ready.
  5. Ladle or pour 1/2 cup of batter quickly in a circular shape, starting in the middle and working your way to the outside so a 8-10 inch diameter is achieved.  Alternatively, you can also use the ladle, a spoon or crepe stick to spread the batter into a larger pancake.  Remember these pancakes are meant to be thin, much like a crepe.
  6. Let the pancake cook for 1-2 minutes and lightly pry the edges with a thin spatula checking for a lightly golden brown color.  Once this is achieved flip the pancake and cook the other side for another minute or until golden brown.
  7. Remove from the pan and immediately serve or stack the cooked pancakes on a plate and keep warm and covered.
  8. Re-season the pan or skillet between batches or every other batch, depending on your cooking surface and how well it is seasoned.  Repeat the process until the batter is gone or refrigerate the leftover batter and use it within 2-3 days.
Serve with coconut butter (see note below) or your favorite non dairy spread followed by maple syrup, berry compote, jam or fresh berries.  I often make a double batch and refrigerate any leftovers and warm them up in a toaster oven for future breakfasts.  
Yield: One dozen 8-10 inch pancakes
Optional:
• For a little boost of flavor I often add 1 teaspoon vanilla, almond or hazelnut extract.
• Coconut butter (by Artisana or Nutiva) is my favorite non dairy spread for these pancakes.  It blows traditional butter out of the water!
Note:
Ener-G Egg Replacer can be found at natural food stores, supermarkets or online.  If you can’t find it, here is an easy recipe by Laurie Ann March.
Mochiko or finely ground sweet rice flour can be found at Asian markets, natural food markets and traditional supermarkets in the Asian or flour aisle.  If you cannot find it locally, it is readily available online.
• Whole wheat pastry flour or other finely milled baking flours can be substituted for the rice and oat flour.
• Other nondairy milks can be used to replace almond milk, but the fat in the coconut milk is key to replace the fat from the egg yolk.
• if serving with fresh berries or you prefer a sweeter pancake add 2-3 tablespoons of maple syrup or other sweetener to the batter.

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I don’t usually publish “rough draft” recipes, but with all the recipe requests after I posted a photo of my vegan Tom Kha, I had to at least get the list of ingredients out.  Please keep in mind I did not measure the below ingredients precisely (I tried to guestimate from memory) nor plan on writing out a recipe, so a few tweaks may be needed.  Recipes and precise measurements are sometimes necessary for certain recipes, but what I love most about preparing food is individual experimentation and spontaneous creativity.  As my mother would say, “You don’t have to be a chef to cook great food!”  

I also made a few notes below the directions regarding the ingredients.  Have fun with it!

Vegan Tom Kha

  • 3.5 ounces sliced mushrooms (i.e. shiitake, oyster, or other Asian variety).  White button mushrooms will work in a pinch, but the broth will be less flavorful. 
  • 2  3” pieces thinly sliced fresh galangal root (Thai ginger)
  • 6  2” pieces fresh lemongrass stalk
  • 4  fresh kaffir lime leaves (I also added a few pieces of fresh kaffir lime peel, but whole kaffir limes can be harder to find)  
  • 2-5 finely sliced fresh green Thai chilies, depending on your spice tolerance (I used 5 chilies, but like spice) 
  • 4 medium shallots, chopped
  • 1-2 cloves of garlic, chopped
  • 2  13.5 ounce cans of coconut milk
  • 2-3 teaspoons sea salt
  • 1-2 tablespoons sweetener (I used a combo of maple syrup and coconut palm sugar)
  • 6  1” pieces of frozen pineapple (I learned this flavor and sweetener trick from a food stand in Thailand)
  • 7.5 ounces firm cubed tofu
  • 1  cup sliced carrots
  • 1  cup chopped cabbage
  • 1.5 cups water
  • fresh cilantro sprigs for garnish

 optional:

  • red chili garlic sauce, Thai red chili sauce or Sriracha 
  • Cooked brown or jasmine rice

In a medium saucepan and over medium heat, bring one can of coconut milk to a gentle boil.  Decrease the heat to medium-low heat, maintaining a light bubbling of the coconut milk for 2-3 minutes.  This brings out the sweet fragrance of the coconut milk.  Add the mushrooms, galangal, lemongrass, kaffir lime leaves, green Thai chilies, shallots, garlic and 1 teaspoon of salt.  Bring to a gentle boil and continue to simmer on medium-low heat for 15-30 minutes.  The longer you can simmer the mixture, the more flavorful the broth will be.  Add the other can of coconut milk, pineapple, sweetener, tofu, water, carrots, cabbage and rest of the salt, bringing to a simmer for an additional 15-30 minutes.  Add additional salt, red chili sauce and sweetener until you find the perfect mix of salt, spice and sweet.

Spoon into soup bowls and garnish with cilantro.  I like to add a few spoonfuls of brown rice for additional carbohydrate and from my experience and research, Thais often add rice to their soup.  The galangal, lime leaves and lemongrass are very fibrous and traditionally not eaten.  Remove from your bowl or like the Thais, eat around them.

NOTE:

  • I used ingredients that I had on hand, but the key to this classic Thai soup is fresh lemongrass, galangal, kaffir lime leaves and shallots.  Add more of these if you don’t have time to simmer for longer, you can’t overdo these ingredients.  
  • The amount of salt and sweetener is very important as well.  More salt will bring out the flavors and I think it also helps break down the hearty fiber of the lemongrass and galangal, so the aromatic flavors release.  I am always surprised at the amount of salt needed, so err on the side of too salty.  The sweetener is important, but some prefer a less sweet Tom Kha, and a lot of US Thai restaurants seem to be more savory than sweet.
  • Asian markets are your best bet for finding fresh lemongrass, galangal and kaffir lime leaves, but you can find shallots and some Thai ingredients at larger grocers and natural food stores.  The kaffir lime leaves can sometimes be found in the frozen foods section of Asian markets.
  • For this recipe I didn’t use vegetable stock.  I opted to skip a step by making a quick stock with the mushrooms and fresh Thai ingredients by sautéing them in coconut milk.  Whole (not light) coconut milk seemed to pull out the flavors of lemongrass, galangal, kaffir lime leaves and shallots.  I have tried prepared vegetable stocks and even Asian/Pho stocks, but their flavors seem to overwhelm the taste of the traditional Tom Kha flavors.  A prepared mushroom broth might work or try making your own stock if you have a little extra time. 
  • If you want to reduce the fat content, use one can of light coconut milk for the second can of whole coconut milk.
  • I forgot to add garlic, carrots and cabbage, but it didn’t seem to affect the flavor.  Feel free to incorporate other veggies.
  • I haven’t tried using a slow cooker for this recipe, but I think it would be a great way to maximize flavor, not to mention being ready to eat when you get home in the evening!