Vegan, Jane Austen student, Minimalist, Reader, Librarian

Sunday, May 3, 2009

And now for something a little different

Today’s pancakes were made with cornmeal and, while the recipe called for raspberries, sadly there were none, so we had to put a little sweetener in. But they were still very good:

1 tbsp ground flaxseed meal
1 C + 1 tbsp soymilk
3/4 C + 2 tbsp oat flour (just grind rolled oats in a grinder or food processor)
1/4 C fine cornmeal (ours wasn't so oh, well!)
1/4 C barley flour
1/8 tsp sea salt
1 tbsp baking powder
1/4 tsp almond extract
1 tbsp vegetable oil
1 tbsp agave nectar

In a small bowl, combine flaxseed meal and milk, stir and set aside to thicken for a few minutes. In a large mixing bowl, combine the flours, cornmeal, and salt. Sift in baking powder and stir to combine well. Add almond extract, agave nectar and oil to the soymilk/flaxseed mixture and stir to combine. Add the wet mixture to dry mixture and stir until just mixed. Lightly oil a frying pan and ladle batter into pan to form pancakes, cooking for several minutes until bubbles form at outer edges. Flip & cook other side. Keep warm in a heated 170 degree oven until ready to serve.

When the Farmers’ Market has them, we will definitely add fresh berries to these and I suggested to Jim that he use a finer cornmeal. He used one made by Anson Mills and it was a little coarse, but in a good way. Very hearty.

For lunch I made some Blackened Tofu along with some brown rice and a little salad of spinach, beluga lentils, onions, & carrots with a dressing made of Dijon mustard, agave nectar, white wine vinegar, olive oil, salt, pepper, and garlic.

The tofu coating came off a little bit in the pan but it was a great flavor. This recipe is adapted from Eat, Drink & Be Vegan.

I marinated square slices of firm tofu in a little fresh lemon juice for about 20 minutes, then I coated each slice in a mixture of the following:

1/2 tbsp paprika
1 tsp onion powder
1/2 tsp garlic powder
ground black pepper to taste
1/8 tsp cayenne pepper
1/4 oregano
1/4 tsp thyme
1/4 tsp ground fennel
1/4 tsp celery salt
1/4 tsp sea salt
1/2 tbsp arrowroot (or cornstarch)
1 tbsp olive oil (for cooking)

I didn't have an entire package of tofu left so I think I used about a 1/2 block, if that. I almost didn't have enough coating but it still came out well. I just sautéed the tofu for a few minutes on each side in a skillet with the olive oil.

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Jim picked some more lilac, this time adding it to my vase in our bedroom. I fell asleep last night to their scent, after an afternoon spent hiking at Holly Recreation Area.

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