Sunday, 20 November 2016

Coconut Ginger & Chilli Pancakes

I saw this recipe by Gunpowder Kitchen in The Times and thought it would be great for Sunday brunch.   I was missing some ingredients, so the recipe is slightly tweaked, using all chickpea flour and oat cream instead of yogurt.

110 g chickpea flour
1 tbsp caster sugar
½ tsp baking powder
½ tsp turmeric
125 g oat cream
1 tbsp grated ginger
1 red chilli chopped
1 tbsp desiccated coconut
3 tbsp water
1 tbsp rapeseed oil
Salt and pepper

Serves 2-4 depending on how hungry you are.

Combine the flour, sugar, baking powder and turmeric, in a mixing bowl.

Whisk the cream and water together and stir into the dry ingredients, until you have a smooth batter, then season with salt and pepper.

Heat the oil in a frying pan and drop a ladle spoon of batter into the pan, then sprinkle with coconut, ginger and chilli and cook until bubbles form on the surface and the edges can be lifted with a spatula.   Flip the pancake over and cook until both sides are golden brown.

I always find that the first pancake is always a little messy, think it is something to do with the heat of the pan, but as you cook more they do turn out better.

I served the pancakes sprinkled with more coconut and an avocado, tomato and chilli salsa, but tomato or mango chutney would be good too.

Tuesday, 8 November 2016

Roast 'Kentucky' Cauliflower

I was inspired to make this dish, by the Plant Food Power Chef, whose vegan restaurant The Allotment opened recently in Stockport, where I am celebrating my birthday in the New Year.

He made a You Tube video highlighting this dish, but apart from mentioning chickpea flour and smoked paprika, I have winged it as to what goes in the coating, so until I get to taste his version, I have no idea if this is authentic or not.

1 cauliflower
100 g chickpea flour
Salt and pepper
500 ml almond milk
2 bay leaves
2 tsp smoked paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp chilli powder
1 tsp dried sage

Serves 2

Heat the oven to 190º.   Cut the cauliflower into two and wash thoroughly, then blanch in boiling water, until just tender, when pierced with a knife.

Place in a dish with the almond milk, bay leaves and salt and pepper, then leave overnight to marinade, periodically basting with the milk and turning over to ensure it gets a good soaking.

Sieve the chickpea flour into a dish, with the herbs, spices and salt and pepper and mix well to combine.

Add the cauliflower to the flour mixture and coat with the mixture, pressing it on firmly, so it is evenly covered.

Roast in the oven for 45-50 mins until golden brown and crisp on the outside.   The recipe works so well and tastes finger licking good and would make an excellent starter, if cut into smaller pieces, with a barbecue dip or whatever takes your fancy.

Monday, 7 November 2016

Aubergine Parmigiana

I have never eaten Aubergine Parmigiana even before I went vegan, though it is a popular dish in Italian restaurants.   I saw this recipe for a vegan version in Vegan Food & Living magazine and loving aubergine had to make it.   I tweaked the recipe slightly, as it required grated cheese and I only had Good Carma Parmesan substitute, which worked perfectly.

1 large aubergine
4 tbsp olive oil
1 onion chopped
2 tsp dried oregano
3 tbsp vegan Parmesan
60 g gluten free breadcrumbs
800 ml tomato sauce (I used homemade)

Serves 4

Heat the oven to 190º.   Cut the aubergine into slices and place on a baking tray, brush with 1 tbsp olive oil and cook in the oven until brown and tender.

Cook the onion in 2 tbsp oil for 10 mins, until translucent and soft, add the oregano and tomato sauce and cook for another 5 mins.

Spoon one third of the tomato sauce into an ovenproof dish and spread out evenly.

Sprinkle on some of the Parmesan, layer on half the aubergine slices, then sprinkle with some breadcrumbs.

Repeat the layers finishing with tomato sauce, add the last of the Parmesan and breadcrumbs and drizzle with the remaining oil.

Bake for 25-30 mins, until bubbling and golden on top, then leave to stand for 5 mins before serving.