I thought that breakfast for your Valentine would be the perfect note on which to wrap up my Countdown to Valentine’s Day 2015.
And for that, nothing beats myVegan Red Velvet Pancakes for real Red Velvet Cake flavor–not just color!–texture, and spectacular presentation.
If you would like a little savory side for your plate ‘o cakes, you will love my vegan sausage “Heart Tarts”: simply beautiful heart-shaped puff pastry tarts with a vegan “sausage” and bell pepper filling.
Stay tuned, for tomorrow I offer a breakfast bonus…just have some flavored tea bags, cocoa powder and soymilk on hand…
These savory fritter-cake hybrids are made from a trifecta of favorite, healthful, colorful and plentiful ingredients: chopped fresh kale, shredded sweet potato, and black beans. Green onion adds a fresh, pungent, herb-y kick.
A food processor made short order of finely chopping the kale and, with a quick blade switch-out, creating beautiful, consistent shreds of sweet potatoes and no scraped knuckles. For efficiency, I used canned black beans, rinsed and well-drained, mashing about half of them with a potato masher to help the fritter-cakes hold together without a lot of additional ingredients. However, I did use a little flour and soymilk (use the nondairy milk of your choice) plus some baking powder and soda for a hint of lift, but not enough to create a “batter.” The finished consistency of these is somewhat similar to a latke with a bit more body.
For spices, black beans would suggest Mexican or southwestern flavor notes. But, for some reason, I wanted to nudge these fritter-cakes in a slightly Middle Eastern direction. So I did invite cumin, coriander and lime zest to the party, but also smoked paprika and sumac which lends a lovely earthy lemony profile. It is widely sold in Middle Eastern grocery stores, but if you can’t find it, just order it online or leave it out. However, it has been one of my favorite kitchen companions of the last few years.
For cooking, I tried both oil and nonstick spray and found that the calories in the oil were worth achieving a crispier crust, but see what you think.
I love a savory and ever-so-slightly sweet balance, so for a topping, I whisked a little lime juice and tamarind syrup into vegan sour cream. Tamarind syrup lends a heavenly, subtle and distinctively Middle Eastern floral note tempered by the sweetly acidic lime juice. Again, the syrup is sold at Middle Eastern grocery stores and online. But you could substitute pomegranate syrup which is fruity without being floral or just leave out all together and go with a citrus sour cream which would be delicious too.
A little spoonful of the sauce, a thin slice of lime, a few pine nuts and a sprinkling of smoked paprika created a beautiful presentation of these delectable disks, perfect for breakfast brunch, lunch or even dinner, perhaps with a side salad.
3 cups shredded sweet potatoes (slightly over a half-pound potato)
4 cups coarsely chopped or torn kale, finely chopped (I used a food processor)
1-15.5 ounce can black beans, rinsed and well-drained; half of beans mashed with potato masher
6 green onions, very thinly sliced
1/2 cup unbleached all-purpose flour (I use white whole wheat)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon sea salt or to taste + a small amount more for sprinkling
1/2 teaspoon freshly ground black pepper or to taste
1/2 cup soymilk (or an nondairy milk)
Tamarind-Lime Cream (recipe follows)
Garnishes (optional): thin slices of fresh lime, a few pine nuts, dusting of smoked paprika
Mixture Before Frying
Line a baking sheet with paper towel and set aside. Set oven to lowest temperature. In a large mixing bowl, toss together with your hands sweet potato, kale, green onions, and unmashed sweet potatoes. In a medium bowl, whisk together mashed beans, flour, baking powder, baking soda, all spices, including salt and pepper, and soymilk. Spoon in roughly even dollops over vegetable-bean mixture and combine well with a fork. The mixture will be very textured and moist, mounding nicely, but will not form a batter.
Heat a thin layer of vegetable oil (or a combination of vegetable and olive oil) in a large cast iron skillet over medium-high. Divide mixture into 1/12ths and, using a spoon or scoop, place 4 evenly-spaced mound into the sizzling oil pressing to about 1/2-inch thick with a metal spatula. Cook for about 2 minutes, flip and cook 2 more minutes, lowering temperature if necessary to prevent scorching. They will turn a rich nutty brown (as opposed to a light golden brown). Remove fritter-cakes and drain on prepared baking sheet, sprinkling each with a few granules of sea salt. Keep warm in oven. Repeat twice more with remaining mixture. Serve immediately topped with Tamarind-Lime Cream and garnished as desired.
After a Saturday visit to the farmer’s market, I had a beautiful zucchini and VA apple, along with a large carrot in the fridge. I was in the mood for a slaw to top a sandwich, but after I had grated up these ingredients, I had far more than I needed for that.
Theshreds reminded me of latkes, so the idea of fritters popped into my mind. I scooped out half the shreds of the zuke, apple and carrot, added a very few more ingredients, and quickly tossed together these beautiful fritters that personify autumn: delightfully crunchy on the outside, creamy on the inside!
Note: I use the grater attachment of my food processor for shreds that are like a very fine julienne.
2 cups grated zucchini (about half of a 7 to 8-inch zucchini)
1 cup grated apple (about 1 large apple)
1/2 cup grated carrot (about half of a 7 to 8-inch carrot)
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt + additional for sprinkling.
1/8 teaspoon freshly ground black pepper
Olive or canola oil for frying
Garnish: vegan sour cream, walnut pieces, toasted or not, and maple syrup
Line a plate with paper towel. Preheat oven to low. Place first 3 ingredients in a large bowl. Do not drain, as the moisture is essential to help the fritters hold together. In a small bowl, whisk together all remaining ingredients, sprinkle over vegetables, and stir with a fork until completely combined. The consistency will be almost like cookie dough. In a large cast iron skillet, heat 1/8th inch oil over medium high. Divide dough into 8 equal parts, scooping four mounds into skillet and flattening with fingers to about 1/2-inch. Sprinkle with a tiny bit of salt, and cook 2 to 3 minutes or until golden brown, lowering heat and swirling pan to redistribute oil if necessary. Flip with a spatula, sprinkle with a tiny bit more salt, and cook another 2 to 3 minutes or until crisp and golden. Remove to prepared plate and keep warm. Repeat with more oil and remaining dough. Serve warm, garnished with vegan sour cream, walnut pieces and maple syrup.
With a little more time in the morning on Memorial Day, perhaps these pancakes are just what you need to start your day…But they go together quickly enough for almost any day!
My sister-in-laws generously gave me a Nutri-Bullet as a hostess gift at Thanksgiving. It is genus in design and engineering and I have been making smoothies religiously for breakfast, cutting way down on my Starbucks bill (I love their Green Tea Soy Frappuccinos!).
I was never much of a breakfast eater, especially on weekdays. Even in high school, I preferred to drink my breakfast. In those days, dairy was part of my diet, and I was a Carnation Instant Breakfast fan: just stir and go.
But on this sunny morning, I woke up and was craving something I could chew. We had “Everything” bagels and Tofutti sliced cheese, but I wanted something with a little sweetness. Since my husband and already eaten his bowl of oatmeal, I decided to whip up a very petite serving of pancakes that weren’t nutritionally void. Mentally scanning the pantry, I lighted on healthful flax seed and oatmeal.
They were divine. Exactly what I wanted: something satisfying absent any heaviness. And the recipe easily multiplies for as many as you want to feed.
Happy, Healthy Memorial Day!
1/4 cup all-purpose flour (I only keep white whole wheat on hand)
1 teaspoon natural sugar
1 tablespoon flax seed
1 tablespoon old-fashioned oatmeal
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Pinch salt
4-5 tablespoons soymilk (or your favorite non-dairy milk; I prefer soy for its protein content), or enough to make a thick batter
Optional accompaniments: vegan sour cream and maple syrup
Spray a cast iron skillet with non-stick cooking spray and heat over medium-high. Whisk together all dry ingredients in a small bowl, make a well in the center, add soymilk, and whisk until completely combined. Spoon batter into skillet, evenly dividing to make three pancakes. This batter really won’t bubble, so look for a slight rise and a slightly toasty aroma which will take approximately 2 to 3 minutes. Flip and, again, look for a little more pronounced rise and the same toasty aroma; again about 2 minutes. Remove from skillet to plate and enjoy with your favorite accompaniments. One of my favorite combinations is a little vegan sour cream spread between each pancake, a drizzle of maple syrup, and a dollop of sour cream on top.
A recipe prepared by Giadia De Laurentiis on her “Giada at Home” Food Network program inspired this recipe: waffles with pancetta (ick!) and cinnamon. The inspiration was certainly not pork(!); rather it was the combination of sweet and savory.
Since it was New Year’s Day, I was wanting “good luck” foods, and I had already enjoyed griddled tempeh with maple syrup and vegan Hoppin’ John for breakfast at theSanderling Inn. So, I was craving greens for dinner. And these “kakes” took the cake!
I enjoyed mine without any spices, but feel free to kick them up with curry powder or whatever your imagination seizes on.
1 cup all purpose or white whole wheat flour (I use the latter)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt or to taste
1/8 teaspoon freshly ground black pepper
1 cup unsweetened soymilk + 2 to 4 tablespoons, if necessary
1/4 cup vegan butter, melted in skillet
3 cups very finely chopped kale (I use a food processor for this task, processing the kale in two batches.)
Filling, topping, and garnish of your choice (I like vegan sour cream, cashew cream or a jam/chutney for the filling, maple syrup over the top, and a garnish of toasted pumpkin seeds or nuts, but the sky’s the limit!)
Place all dry ingredients in a medium bowl. Make a well in the center, add 1 cup soymilk and the melted butter, and whisk just until combined. Stir in kale–it will look like way too much–and add additional soymilk to create a thick spoonable batter.
Lightly spray skillet in which butter was melted with nonstick spray and spoon batter into 4-2.5-inch circles, lightly smoothing top if necessary. Cook a couple of minutes or until lightly browned, flip with a spatula and cook for an additional 2 or so minutes on reverse. Remove to a plate and keep warm. Repeat with remaining batter.
Serve with sour cream, cashew cream, chutney, etc., a generous drizzle of maple syrup, and a sprinkle of toasted pumpkin seeds or nuts.
I wanted to re-publish this recipe today, so that you could procure any of the few ingredients you don’t have on hand, as this tantalizing breakfast treat–like bread pudding for breakfast–with the healthful base of oatmeal needs to sit overnight.
It goes together in a snap, bakes up beautifully every time, and is a proven hit with men and non-vegans. Everyone in your house will wake up to the aroma of Christmas personified and your oven will do all the work while you enjoy your family around the tree.
He then explained that he had been invited to give a vegan cooking demo and talk at a health food store near him and asked if he could prepare my recipe and print it for the attendees, with a credit and link to The Blooming Platter.
That required no thought at all, only a resounding “Of course!” especially when he said, “One thing I loved about the pancakes is that the PB was not overpowering. I love PB but it blended beautifully.”
The other morning, for some reason, I was thinking about pineapple upside down cake and how nicely that translates into pancakes. Suddenly, I had to have pancakes, though I am not much of a breakfast eater, unless I have breakfast for lunch. I didn’t have pineapple, but I did have fresh figs and Vegan Fresh Fig Upside Down Pancakes were born!
The ground sumac– a beautiful earthy red powder derived from a berry of the sumac bush–is used in Middle Eastern and Greek cooking. Since I think of figs in relation to Middle Eastern cuisine, and since I thought that the earthy lemony flavor of the sumac would complement the sweetness of the figs, I chose to add a little to the batter. It‘s not absolutely essential, but it is delicate, delicious, and adds such a special quality. Find sumac in Middle Eastern grocery stores and online.
Sage, too, is used widely in Middle Eastern and Greek cooking and I happen to have quite an abundant crop of it this year. So I decided to garnish the pancakes with some of their most small and tender leaves to add a subtle sage-y flavor. Eaten together, the trio is transcendent!
2 cups white whole wheat flour (this is what I keep on hand, but unbleached all purpose is fine, as is a mixture of all purpose and whole wheat)
1/4 cup natural sugar
2 teaspoons sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
Optional, but delicious: 1/2 teaspoon sumac
2 cups plain soymilk (I used lite, as that’s what I had)
Nonstick spray or canola oil
8 fresh figs, stemmed, halved and sprayed with nonstick spray or brushed with oil
Accompaniments: agave nectar and a sprig of small tender fresh sage leaves (yes, sage!–sounds a little odd, but is delicious with the figs!)
In a medium bowl, whisk together all dry ingredients, make a well in the center, add soymilk, and whisk ingredients together until smooth. Heat a large well-oiled skillet over medium high and make pancakes, 3 or 4 at a time, using 2 to 3 tablespoons of batter (they should be about 3 inches in diameter). Cook for about a minute, lay a fig half, flesh side up, in the center of each pancake, pressing very gently. You don’t want to submerge or for the batter to hide the fig when you flip it. Cook for another minute or two or until golden brown on the other side, carefully flip, and cook until set, another couple of minutes or so. Repeat with remaining batter, keeping pancakes warm while you cook the entire batch. Serve pancakes, fig side up, with a drizzle of agave nectar and a sprig of fresh sage. Note: if a very thin layer of the batter has eased over the edge of the fig, just pinch it off to reveal the perfect shape of the fig.
Yield: 1 serving (2 small pancakes) [recipe easily multiplies]
These golden disks of textured bliss would be perfect for any Father’s Special Day. Go Dairy Free kindly published my recipe for all to enjoy. Just click HERE. And if you’re interested in the back story, read on!
When I first met my dear friend, Yvette Hetrick, a foodie and entertainer extraordinaire, many years ago, she rhapsodized about granola pancakes that she and her husband, Randy, would devour for weekend brunches in, I think it was, San Diego. when they were dating.
She has a memorable way of describing food and I was sold from her first mention. I have even tried to reproduce them before with no luck.
But, for some reason, I was craving them recently, my husband–who has cleaned up his eating act somewhat–had some Bare Naked Granola in the pantry, and I had some local Pungo strawberries fresh from the farmer’s market in the fridge.
My husband, a creature of habit and routine, is on an oatmeal kick as part of his new approach to eating. So I knew he wouldn’t want any pancakes, no matter how irresisistable to the rest of us. There was only one thing to do: create a recipe for a single serving that could be easily multiplied to serve a family or a crowd. And I’m so glad I did!
My fairly thick batter is the perfect consistency to support the granola. Be sure to serve them granola-side up so folks will know these are no ordinary pancakes even before the first bite!
I thought that breakfast for your Valentine would be the perfect note on which to wrap up my Countdown to Valentine’s Day 2015.
Yield: 12-2.5-inch cakes
“Your peanut butter-apple pancakes were righteous!”
Yield: 8 servings (16 small pancakes)
