Recipe - Fluffy Vegan Pancakes

This is my ultimate fail safe recipe for fluffy vegan pancakes!
From your 'fluffy' vegan friend, with love...
Chantal xxx

Fluffy Vegan Pancakes (makes 12 small)

Gather

150g flour (white or half white, half wholemeal)

10g sugar (unrefined caster sugar is good)

25g (2 tbsp) baking powder (seems like a lot but it’s ok!)

1g (1/8^th tsp) salt

230g (250ml) soya milk (can also use oat or almond)

25g (2tbsp) oil (vegetable is good)

Extra oil for cooking (vegetable or rapeseed is good)

Create

Weigh all of the ingredients direct into one large 2l jug or a bowl and whisk into a smooth batter.

Heat a large frying pan or griddle on a medium to high heat and pour in a little oil to grease. (You can check if hot enough by adding a drop of batter and seeing if it sizzles.)

Pour or spoon the batter onto the hot pan/griddle – to the size you want (usually about 2-3 tbsp of batter mix per pancake).

Cook until you see bubbles rise to the surface, the edges start to brown and the batter has set (about 2-3 minutes) they are then ready to flip.

Use a spatula to carefully turn the pancakes over and cook for another 2 minutes or so. You can take a peak underneath to see if they are brown enough and cooked through.

Best served immediately or you can keep warm in the oven, on low, while you cook some more.

Enjoy!

These were served with chocolate sauce and a ‘rainbow’ of fresh fruits! Or why not try fresh apple with caramel sauce, or bananas with nuts and maple syrup.

Frying pans at the ready for pancake day!

Hey lovely people, wanted to share these ideas for a little bit of vegan foodie activism with you and figured this would be the best place for me to post it! (I know... its been a while since I blogged - but there is a good reason... you'll see...)


Chantal xxx



Want to be involved in a little bit of vegan foodie activism?

As you’ll know it’s Shrove Tuesday coming up (17^th) and it would be great if we can blitz the internet with as many vegan pancake recipes as possible!

People and publications will be thinking about it from now, so it would be great if we can all start talking about it across our numerous social media platforms.

If you have pancake recipes on your own blogs and are savvy to this type of thing then please start sharing and tagging!

This coming weekend I’m also going to encourage people to veganise recipes that they find online and to post their own on various sites. If you’d like to do this too here are some sites just to get you started! You add comments below recipes or in some cases add your own recipes fully. Veganise the non-vegan ones!

http://www.bbcgoodfood.com/recipes/3374/perfect-pancakes

http://www.jamieoliver.com/recipes/fruit-recipes/vegan-blueberry-pancakes/#KCKFuHV72CwJVu6T.97

(this is vegan – maybe chose the non vegan recipes to comment on?)

http://www.goodtoknow.co.uk/recipes/130487/Pancake-recipe

http://britishfood.about.com/od/pancakeday/r/pancakes.htm

http://www.nigella.com/recipes/view/american-breakfast-pancakes-141

http://allrecipes.co.uk/recipes/tag-5608/kids-pancake-recipes.aspx

http://realfood.tesco.com/recipes/dairy-free-blueberry-pancakes.html

http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/p/perfect-buttermilkpancakeswithchocolatesauce.html?wtrint=1-Content-_-2-Inspiration-_-3-pancake_day-_-4--_-5-hotspot-_-6-buttermilk

http://www.telegraph.co.uk/foodanddrink/seasonal-food-and-drink/11402786/When-is-Pancake-Day.html on an article such as this or one of their stored online recipes

If you’re using Twitter then please look out for, and use the trending hashtags nearer the day. Here are some suggestions:

#pancakes #PancakeDay #shrovetuesday #dairyfree #eggfree #crueltyfree #vegan #easy2bvegan etc.

You may or may not be aware that using more than 3 per tweet doesn’t work so well and is offputting to people.

Also please remember to add in pictures of your delicious creations if you have them! Studies show that seeing photographs on a tweet/post significantly enhances its probability to be RT’d.

Of course post on FB, IG and wherever else too!

Although we’ll have missed print deadlines now, if you have the time, you might like to email any newspapers or magazines or other foodie websites with your pancake photos / recipes – perhaps ‘sell’ the idea more by mentioning all of the benefits we associate with eating vegan instead of non vegan.

I’ll also make sure to add more pancake recipes to my new site (details to follow) which will be fully live by then. Next year, I’ll be far more organised for this and will try to get into mainstream media in advance. But for now we can at least hope to help some people see that eggs and dairy just aren’t necessary to make great pancakes!

Please let me know if you have any more ideas that we can share with each other.

Oh and please ask all of your vegan followers to get involved too!

 I’m hungry now… shock…

Love Chantal xx

I'll be adding my American style fluffy ones! ;)

Recipe: Vegan Double Chocolate Cherry Browies [gluten-free option]

It always makes me smile when I hear people's perception of the Vegan lifestyle - in that it must be very restrictive,boring, bland and basically about deprivation....
Because, as Vegans know - nothing could be further from the truth! And these little beauties are a guaranteed way to start that conversation ;)

Try some this weekend on some people who have that perception and then smile when they ask you.

Much love & chocolate gooeyness...
Chantal xx

eat me...

gather                                                                                                            

200g (1 ½ cups) gluten-free flour (can use regular plain flour too)

180g (just under 1 cup) unrefined granulated sugar

120g (1 cup) cocoa powder

¾ tsp baking powder

½ tsp salt

100g (1/2 cup) Vegan chocolate chips/chunks

100g glace cherries - chopped

200ml oat milk [+ extra if needed]

125ml (1/2 cup) rapeseed oil

125ml (1/2 cup) maple syrup

2 tsp vanilla extract

150g (1/2 cup) sweet potato – cubed & boiled

Oven: 170C [fan]  /  Gas 3  /  aga medium

Time: 30mins

 


create                                                                                                                             

Prepare the sweet potato and while it’s cooling sift all of the dry ingredients into a large bowl, add the chocolate chips and HALF of the cherries and mix with a fork to combine.

Line and grease a large bake-tray approx 20cms x 30cms [12” x 8”] (spray oils are handy for this).

Add all of the wet ingredients to a jug, mash the potato thoroughly with a fork, add to the wet ingredients and whisk to combine. 

Pour the wet ingredients into the dry ingredients and mix with a large spoon to combine.

The mixture needs to be of a pouring consistency – add a little more plant milk if it needs it.

Pour into the prepared tray and top randomly with the remaining cherry pieces.

Bake for approx 30 minutes – or until the cake springs back when lightly pressed with your finger. Do not apply the clean skewer test to check this bake as ideally it should not come out clean but still be sticky inside.

enjoy                                                                                                                                          

Obviously these are best served warm with Vegan vanilla icecream, Vegan cream, lashings of warm chocolate sauce and extra cherries, chocolate drops and maybe some nuts [ you know, just to blow the whole deprivation myth ;) ]

go on...

Recipes: Aduki bean balls & Apple, mango, pineapple crumble - Vegan.

I'm delighted to welcome a guest blogger to vegsoup this week - fabulous Vegan TV chef Susanne Kirlew.
 
Susanne is kindly sharing a tasty 2 course meal with us - easy to make and 100% Vegan.

You can find more of her recipes here: kirlysueskitchen.co.uk


Aduki Bean and Bulgar Wheat Balls [serves 3-4]

Gather:


· 6 ounces aduki beans (soaked overnight)

· 1 1/3 cups bulgur wheat

· 2 cups vegetable stock

· 3 tablespoons olive oil

· 1 onion, finely chopped

· 2 garlic cloves, crushed

· 1 teaspoon ground coriander

· 1 teaspoon ground cumin

· 3 tablespoons of egg replacer

· 3/4-1 cup dried breadcrumbs

· 2 tablespoons of mild curry powder


Create:
 

1. Preheat oven to 180 degrees.
2. Cook the adzuki beans in boiling water for 40 minutes until tender. Drain and rinse. Let cool.
3. Cook the bulgur wheat in the stock for 10 minutes until the stock is absorbed. Set aside.
4. Heat 1 tablespoon oil in a skillet to fry onion, garlic, and spices for 4-5 minutes.
5. In a boil, mix onion, beans, seasoning, and egg replacer and mash with a potato masher. Add the bread crumbs and bulgur wheat and stir well. Cover and chill for 1 hour, until firm.
6. With wet hands mould the mixture into 30 ball shapes.
7. Place on a greased baking sheet and bake for 30 – 40 minutes.

Enjoy!

Great served with a large fresh mixed salad and/or in pittas.

Apple, Mango and Pineapple Crumble [4]

Gather:

· 2 - 3 apples

· 1 large ripe mango (can also use 250grams of tinned mango puree)

· ½ a medium pineapple (can use 250 grams of tinned pineapple)

· 170g / 6oz brown sugar

· 170g / 6oz vegan margarine

· 280g / 10oz plain flour (all purpose)

[optional ingredients]

· 3/4 teaspoon cinnamon

· ¼ teaspoon nutmeg

· ¼ teaspoon cloves - crushed

· ½ cup rolled oats

· ¼ cup of crushed digestive biscuits (can also use ginger biscuits)

Create:

 

Preheat the oven to 200°C, (180°C for fan ovens), Gas Mark 6.

Peel the apples and roughly chop.

Place in a pan with 4 – 6 tablespoons of water and simmer for about 3 minutes until softened.

Add the mango and pineapple and set aside in an oven proof dish.

Cut the margarine into small cubes and add this to flour.

Mix with your fingertips until it resembles an even crumb texture.

Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.

Enjoy!

Great served with vegan ice-cream or custard.

Vegan food is meat-free, dairy-free and egg-free - so this also makes it cruelty-free.