Vegan Pancakes

Who doesn’t love a pancake? With Pancake Day only a couple of weeks away, and still inspired by Veganuary, I wanted to find a way of cooking them without the eggs. Most recipes substitute bananas in place of eggs, but having never been a fan of bananas I wanted to see how easy it is to make them without.

These are delicious and light and so simple.

The quantities here will make about 8-12 pancakes depending on how large and thick you like them.

300g plain flour. I used white flour but wholemeal works just as well
2 tablespoons caster sugar
1 teaspoon baking powder
1 teaspoon salt
50ml flavourless vegetable oil such as sunflower or a light olive oil
½ teaspoon vanilla extract – or try using a few seeds from a fresh pod
375ml dairy free milk – Almond or coconut are good
a little oil or dairy free spread for frying

Blueberries or blackberries for serving – heated with a tablespoon of sugar and a tablespoon of water

Place all the dry ingredients into a large bowl. Mix then add the oil, vanilla extract and milk. Beat with a whisk until it all forms a smooth but slightly thick batter.

Heat a little oil or dairy free spread (I like to use Flora Freedom) in a large frying pan on a medium to high heat. When the oil is nice and hot pour in a little of the batter. Depending on thickness and size use somewhere between 2 and 4 tablespoons. if the batter is a little thick, smooth it over gently with the back of a spoon.

Fry on one side for approx 2 minuts, flip and cook on the other side for a further 2 minutes. Remove and repeat, adding a little oil each time to ensure your pancakes do not stick to the pan.

Heat the berries with the sugar and water until they start to break down and serve immediately with the warm pancakes.

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Scrambled Tofu

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Regular followers of this blog will know I am a huge fan of tofu. When I hear someone say how horrid and tasteless it is I always think to myself that they don’t know how to cook it. Tofu on it’s own is pretty tasteless stuff. But then so is a piece of chicken unless you add some flavour, seasoning, marinate it, etc.

I saw this on social media recently. Written and perhaps shared by someone who has never actually eaten the stuff.

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So apart from using tofu in casseroles and stews, in stir fries, in sandwiches, burgers, salads, you can also eat the stuff for breakfast. It makes a perfect substitute for eggs, contains huge amounts of protein, pretty much zero fat plus lots of goodies like iron, calcium, zinc, selenium and more. It really is wonderful stuff. Pair that up with powerful medicinal properties of turmeric and you can enjoy a breakfast to get your day off to the best possible start.

Any firm tofu will do. Tofoo now sold in my local Tesco is particularly good as is this which I pick up from oriental supermarkets when in London and freeze.

This makes breakfast for two.

1 tablespoon olive oil
1 pack firm tofu – about 200g
1 small clove garlic – finely chopped or minced
½ teaspoon ground turmeric
½ teaspoon paprika powder
1 tablespoon nutritional yeast flakes
½ teaspoon salt
black pepper to taste
a splash of light soy sauce
1 tomato – diced

Heat the oil over a high to medium heat in a frying pan. Crumble the tofu with your fingers into the pan and fry for around 5 minutes, stirring frequently. The tofu may release quite a bit of water at this stage so fry a little longer if needed to dry it off.

Add the garlic, turmeric and paprika and continue to fry and stir for a further minute. Now add the remaining ingredients and carry on stirring and cooking for a further 5 minutes.

Serve on toast

Cornish Breakfast

Spent the weekend in North Cornwall walking, eating out and a spot of surfing. The weather was perfect, but the crowds were far from perfect. Just up the road one of the neighbours keeps chickens, turkeys, geese and ducks. All roaming freely about the back garden They sell the eggs. So I wandered up the road first thing, picked up a few duck eggs, then served them up boiled with toast and asparagus soldiers in the garden. The perfect start to a Sunday.

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