here, I'll give away my secret recipe, culminated from 10+ years of pancake making. Everyone who has practically ever stayed with me over the years have had these.
vegan buckwheat pancakes ------------------------------------ 1 cup organic buckwheat flour 1 cup organic unbleached white flour 2 cups water 1/4 cup olive, canola, or flax seed oil 1 tbsp baking powder 1 tbsp ground cinnamon + cardamon [the SECRET!] 1 tbsp vanilla [optional] mix the dry ingredients first, then add the wet. You may need to add a little extra water if it's too thick, or extra flour or baking powder if it is too thin, or doesn't rise. BTW. These work REALLY well in BELGIAN waffle makers, but I have had limited success in the 4-up wafflers. notes: 1. I used to use vinegar + baking soda and make people in SF almost die because they were sour. that was because I read somewhere that the combination would make it "egg-like". Unfortunately it is a better solution for cakes of a greater density [like Moosewood's 6-minute vegan chocolate / coffee cake] 2. Do not substitute the flour if you can help it. I've found that whole wheat flour has a less appealing taste than buckwheat, and you definitely need the mix of thin to thicker flour so the pancakes will get that nice, lovely golden color. 3. I use a very small amount of olive oil in the pan when cooking. 4. Use a non-stick pan like a t-fal or Calpholan skillet. However, these pans are not "macrobiotic" so you might want to investigate other options. If you use aluminum, you're stupid for cooking with them, because they cause Alzheimer's disease, and stainless steel, unfortunately, sticks. hash browns [I guess they're vegan too] ------------------------------------ 1 large russet potato per person boiling water sea salt, ketchup, and hot sauce to taste potato / cheese grater [muy importante!] Parboil the potatoes for 5-8 minutes until the exterior is somewhat soft. They shouldn't be _very_ mushy nor stiff from a poke from a fork. Drain the boiling water and use it for lentil soup [see below]. Rinse with cool water and let it sit for a few minutes. Then shred, one potato per person. The boiling makes the potatoes glutinous and now you can form them into latkes / potato pancakes [sans eggs]. Fry with olive oil, it tastes the best. Use sea salt on them.. lentil soup [also vegan] ------------------------------------ 2 cups green or brown lentils 4 cups water [more or less] 3-5 cloves minced or dicec garlic 1-2 tbsp crushed red chili peppers 1-2 tbsp olive oil 1-2 tsp tumeric 1 tsp coriander or cumin 3-5 bay leaves sea salt and black pepper to taste Soak the lentils in the water overnight. In the morning, add some salt and bring the lentils to a boil. Add the spices. Reduce the heat after 5-8 minutes and then simmer for 2-4 hours [depending on your patience]. Fish out the bay leaves before eating. I use this stuff called Vegan Parmesan Alternative [inventive name, eh?] on top and probably will add a little more salt. Good for cold autumn lunches. mmm. I have recipes for green curry, risottos, pasticcios, soba noodles, etc. Email me if you're that interested. Enjoy! +odd <vegan culinary and tech house extraordinare> -- Todd Sines icq: 11117580 SCALE:form | image | sound http://www.scalestudio.com
