Vegan, Jane Austen student, Minimalist, Reader, Librarian

Thursday, September 30, 2010

Vegan Sampler Part II

For our favorite, a homemade weekend breakfast, Jim found this oh-my-god! recipe for something called Staffordshire Oatcakes (those British have some interesting breads!). It saves time the next morning to prepare the batter the night before, then take it out first thing when you wake up so that the cold edge is taken off and they're ready to make. From The River Cottage Bread Handbook.

Makes 10-12 (so Jim halves this recipe for us)
1 3/4 C plus 2tbsp whole wheat white flour
1 3/4 C plus 2 tbsp finely ground rolled oats (use a coffee grinder or food processor)
2 C plus 2 tbsp warm water
2 C plus 2 tbsp warm soymilk (you could also use rice, hazelnut, or any other non-dairy milk)
1 1/2 tsp yeast
2 tsp sea salt

Whisk all ingredients together until smooth (it will thicken). Let sit for at least until an hour until small bubbles form on the surface. We put it in a plastic storage container with a lid and refrigerate it for the next morning. When we wake up, we remove it from the refrigerator and let it get to room temperature (about 15-30 minutes).

Lightly grease a large heavy bottom frying pan and heat on medium-high heat. Using a ladle, pour batter into the pan until it almost coats the bottom of the pan. Cook for a few minutes until top is pocked with small holes. Flip and cook for another minute or so. While preparing, wrap in a tea towel to keep warm and moist.

Serve with fresh fruit, soy buttery spread, fruit preserves, powdered sugar, maple syrup, whatever you want. These are wonderful leftover at room temperature with a little soy buttery spread or fruit preserves!

Jim's plate is usually the fancy one, whereas I'm usually too eager and just want to dive in and eat! He made a sort of vegan creme fraiche but as usual, he improvises things so I'll have to get back to you with that recipe. I know he used cashews...

Beets are yet another one of those vegetables that I hated growing up but now love. I've had them baked, shredded raw, and boiled. This recipe calls for them pickled from a jar--delicious. Who knew? From Vegan Express. Super easy, as usual!

Dilled Red Beans with Pickled Beets

1 1/2 tbsp olive oil

1/2 medium red onion, quartered then thinly sliced

1 C thinly sliced green cabbage (I used 2 small bok choy)

1 28-oz can red beans (I used 2 15-oz cans)

1 12-oz jar pickled beets, drained (if you they're whole, slice them in half or quarters)

1 tbsp agave nectar OR pure maple syrup

1 tbsp red wine vinegar

1/4 C minced fresh dill (I used 1 tsp dried dill weed)*

Sea salt & pepper to taste

Heat oil in medium skillet and saute onions until limp. Add cabbage and cook until golden. Stir in the remaining ingredients and heat about 4 minutes more. This is also excellent leftover at room temperature. You could also toss in some leftover grains (rice, quinoa, couscous, etc.).

*This is my pet peeve about buying fresh herbs from a store. You always have to get way too much than your recipe calls for. I suppose you could chop up the rest in a salad but they can sometimes be overpowering depending on the herb. Good excuse for growing your own I suppose.

1 comment:

  1. Hello from the heart of North Staffordshire, UK home of the mighty Oatcake. Having a smile at your recipe suggestion that I tripped over on Twitter. round here the classic oatcake is served with melted cheese, baked beans and maybe a slice of bacon (you'll be leaving that off for the vegan otion ;-)

    I'll maybe get to adding a link to your post from my new local blog that is at (not much there at the moment - give me time to work on it!) In the mean time find me on Twitter @ChurnetValley

    If you want any more oatcake info feel free to drop us a line or a tweet! In the mean time ... enjoy!