Wednesday, 4 March 2015

Tomato and Kale Soup with Pistachios, Cornflake Balladinas and a week of meals

It is a while since I have shared a week of meals and talked about how leftovers fill our dinner plates.  Today I have a delicious tomato and kale soup for you that was a perfect way to use food that would have otherwise have gone to waste. I also want to make some notes on inspiration for making nut balls, also known by Sylvia as cornflake balladinas, because it used leftovers so brilliantly.

So let's start with a week of meals.  Amazingly leftovers were used in all but one day:

Saturday: Leftover sausage rolls and vegie sticks from picnic
Sunday: Tomato vegetable stew with alphabet pasta
Monday: Leftover stew
Tuesday: Tofu nuggets (and some leftover stew)
Wednesday: Spaghetti with "cornflake balladinas" and tomato sauce
Thursday: Tomato and kale soup with pistachios
Friday: Leftover soup

I didn't take a photo of the pasta stew but it was memorable for my efforts in making Sylvia eat it.  On the first night she just picked out as much pasta as possible without eating any of the vegetables.  So I was pleasantly surprised on the second night when she fell in love with it.  She ate two small bowls of it and asked me to make more.  Then I reheated some on the Tuesday for her to have with her tofu nuggets and she refused to eat it because it wasn't hot enough.  I was running out the door to a school information evening while my mum looked after her and didn't have the energy to pursue it.

One of Sylvia's favourite recipes is tofu nuggets.  I make them occasionally and they are always welcomed.  The recipe calls for the tofu to be dipped in three bowls: milk, flour and cornflakes.  I hate having to throw out the remnants from these bowls at the end.  On the day in question I threw all the mixture together and added almond meal until it was firm enough.

I probably could have baked it up as a nut roast but instead I went for vegan meatballs.  Sylvia called them cornflake balladinas.  If she eats them I am happy to call them whatever she wants!

I rolled the mixture into balls and shallow-fried them.  Then I made a simple tomato sauce (like this one) with some carrots.  For E and me, I tossed the cornflake balladinas into the sauce and placed them on the spaghetti.  Sylvia had hers in a separate bowl to the pasta and was encouraged to eat the cornflake balladinas as well as the pasta and sauce.  She enjoyed slurping the pasta and mixed some tomato sauce with it.  Under sufferance she ate some cornflake balladinas.  Strange how such familiar ingredients from the tofu nuggets become some strange when served in a different way. 

We are making slow but good progress with pushing her to eat more of our food.  However she still loves her plates of vegies.  And while I was really pleased she ate some of the cornflake balladinas, I worry she had less vegies than on her usual dinner.  After pushing her in a few meals earlier in the week I gave her a break from adult dinners when I made this soup.  It also gave me a break from trying to make food kid-friendly.

The soup was one I had admired Joanne making on Eats Well with Others.  I particularly loved the addition of pistachios because I had a surplus of them after Christmas.  Soups are indeed an excellent opportunities to use up leftovers.  I threw in some leftover pasta sauce and some cherry tomatoes that Sylvia had chosen in the supermarket and rejected at home.  I also added some pumpkin just because I worried the soup would be too thin.

I loved this soup.  It tasted of healthy vegetables and yet full of flavour too.  The pistachios added great texture.  It was just the sort of dish I wanted to come home to that night after swimming lessons.  Or any day of the week!

I am sharing this soup with all these events:

Previously on Green Gourmet Giraffe:
One year ago: NCR Taco salad and Sydney Road Street Party 2014
Two years ago: WW Watermelon Curry and CC Green Dal
Three years ago: Butterless Butter Cake
Four years ago: PPN Spring Rolls, Salad, Changes and CNY
Five years ago: Each Peach - baby blocks and ice cream that rocks
Six years ago: Hospital food and mum’s cooking
Seven years ago: WTSIM...Slow Food, Tambo Salad

Tomato and kale soup with pistachios
Adapted from Eats Well with Others
serves 4

2 tbsp olive oil
1 onion, chopped
1 1/2 tsp salt (I used French lavender salt)
1/2 tsp mustard seeds
3 cloves garlic, finely chopped
4 tbsp tomato paste
3 tbsp besan (chickpea flour) 
1 tsp smoked paprika
1/4 tsp dried oregano
2 x 400g tins of diced tomatoes
4 cups vegetable stock
600g pumpkin, peeled trimmed and diced
1 bunch kale, stems removed, leaves coarsely chopped
1/4 cup milk
1 tbsp nutritional yeast flakes
1/4 cup roasted pistachios, chopped

Heat oil in stockpot.  Fry onion, salt and mustard seeds for about 5-7 min or until the onion is cooked. Add garlic, smoked paprika, oregano, besan and tomato paste in this order.  Stir a minute or two until it thickens.

Stir in tomatoes and vegie stock.  Bring to the boil and simmer 15 to 20 minutes.  Add the pumpkin and cook for another 15 to 20 min.  Cook the kale in the soup for a few minutes and remove stockpot from heat.

Stir in milk and nutritional yeast flakes.  Serve soup with pistachios scattered on top.

RECIPE NOTES
I consider soups to be dumping grounds for leftovers and tired vegies.  Into this soup at the same time as the tinned tomatoes went 250g cherry tomatoes and 1 cup of leftover pasta sauce.  But they are no essential and most days I would not have leftover pasta sauce hanging about the house.  I also forgot the milk and nutritional yeast flakes at the end so I added a splash of milk and sprinkling of nutritional yeast flakes after I served the soup.

On the Stereo:
Theatre is Evil: Amanda Palmer

Monday, 2 March 2015

In My Kitchen March 2015

This year in Melbourne we have a good reason to be shocked that March has arrived, bringing autumn with it.  We sailed through summer without one 40 degree (celsius) day.  It was hot but not as uncomfortable as some of the past summers.  My kitchen reflects the end of summer with fresh produce and clearing out the cupboards.

In my kitchen my mum frequently drops off food and books.  She brought some small plums from my brother's tree.  Sylvia and I gobbled them up eagerly.  They were great for taking out and about.  My mum made the chocolate and date cake which disappeared even quicker.  And I have joined a bookclub so my mum loaned me the first book, Richard Flanagan's The Narrow Road to the Deep North.  It was beautifully written with uncomfortably vivid descriptions of World War II PoWs in Thailand but it was disconcerting how the narrative jumped around.

In my kitchen I have been making meals from Ricki Heller's Living Candida Free cookbook.  I wrote a review of the book and gave the recipe for an Asian Napa Cabbage Salad.  I found it challenging to find the right cabbage because apparently we call it Wombok Cabbage in Australia.  The cabbage I found was huge.  I photographed it next to a glass and a regular sized carrot to give some sense of how huge it was.  I am sure it was bigger than my head!

In my kitchen we have more goods dropped off by my mum.  She helped my muso brother (not the one with the fruit trees) to clear out his house before he headed off around Australia with a caravan, a girlfriend and a guitar.   I have used the Low GI sugar and the brown rice but the hot sauce is challenging even to our resident chilli lover, E.

In my kitchen we have done a little of our own clearing out cupboard.  It is always a work in progress but occasionally we make good progress.  We took a couple of bags of household goods to the op shop but stayed and came home with a large bag of purchases.  I bought this Chocolate Bible because it seems to have some great recipes.  However it is too tall for my bookshelves and I am yet to bake from it so who knows how long it will last.  I also bought some great retro glasses for $1 each.

In my kitchen we have been eating lots of chocolate bliss balls with the occasional blow out at the supermarket.  Tim Tams have been tempting me with all sorts of novel flavours.  These coconut Tim Tams are probably my favourite, though I loved the colour on the red velvet Tim Tams.

In my kitchen we had chocolate and macarons for Valentine's Day.  The chocolate ganache hearts went too quickly to photograph but I had to take a picture of these pretty strawberry and ginger macarons. 

In my kitchen we look out the window to the roses in the garden.  My mum keeps them pruned and is teaching me how to do it.  When she last pruned, she cut a rose off and gave it to me to put in a vase.

In my kitchen we have been receiving produce from the other families at Sylvia's school.  One mother (Brenda) gave me these green capsicums in the playground, telling me she had so many that she had exhausted all ideas for them and now just wanted to give them away.  A friend's father had been given a zucchini that was so huge he couldn't eat it all and gave us a portion.  It was so big that E thought we had watermelon in the firdge.  And I am off to get some quinces from another mother's tree.

In my kitchen we have had pesto and cream cheese.  I love them both but sometimes struggle to use them up.  One weekend I mixed some pesto with the remaining cream cheese and some mayonnaise.  It was really good.  Even Sylvia had a little.  It was great on Celia's overnight sourdough bread.

In my kitchen I am yet again succumbing to foodie trends.  At the Fitzroy Market last month I bought a spiraliser from A Vegan Smiles.  I have used it twice on zucchini.  The first time it made these lovely noodles that I tossed with avocado, pesto, chickpeas, tomatoes and lemon juice.  It was a great healthy lunch.  The second time the zucchini refused to go through and turned to mush - I think I had chopped it and that just didn't work.  More experiments are needed.

I am sending this post to Celia at Fig Jam and Lime Cordial for her In My Kitchen event.  Head over to join in (by 10th of each month) and/or check out what is happening in other bloggers' kitchens.

Friday, 27 February 2015

Apricot, nectarine and vanilla jam

Apricots are all the more precious for having such a short season.  Which might explain my impulsive decision to buy apricots for jam making shortly before Christmas.  Even so, I don't know what sort of insanity propelled me to make jam on Christmas Eve.  Yet I am glad of it.  Being able to enjoy a piece of home made bread with home made jam is one of life's little pleasures.

I didn't have quite as many apricots as I wanted so I added some nectarines.  Being Christmas Eve, I thought maybe I could give this away as gifts.  So I added some vanilla to make it a bit more fancy.  I have enough jam making experience for the process to be fairly straightforward.

My main problem was that it took a long time to thicken up.  Reading about jam making since then, I have wondered if adding the sugar later might have helped or perhaps it was because I use less sugar than most recipes recommend.  I have also read that ripe fruit has better pectin for setting than overripe fruit so maybe my fruit was too mushy.  I think it might have taken almost 2 hours which seems crazy on Christmas Eve.  At 7pm I was ladling the jam into jars and quite relieved to have them done.

Later that evening while watching Carols by Candlelight on the telly I gift-wrapped and labeled the jams.  However I wasn't terribly organised and hadn't thought through who I was giving presents to and most of those who might have appreciated it were people I had already seen.  Perhaps subconsciously this was my way of leaving more for me!

Christmas Eve seems so far away, as does the heyday of apricot season when I was buying oodles of juicy apricots and my brother was gifting me a bag of them from his tree.  However that is the joy of preserving fruit.  When I opened my first jar of this jam, it tasted like memories of sweet juicy apricots.  None of that ridiculously sweet jam from the supermarket.  I add less sugar to my jam so I can taste the fruit better.

I am very partial to apricot jam and cream cheese on sourdough bread.  A friend introduced me to the combination on a visit to Washington DC many years ago and I often think of her when I eat it.  I have thought about baking cakes or slices with the jam but it is so good that I just want to eat it on toast.

As I still have much to learn, I am sharing some useful advice about jam making:

I am also sending this jam to Karen at Lavender and Lovage who co-hosts Tea Time Treats with Jane of the Hedgecombers.  This month the theme is Toast, On Toast and Toasties.  (And thanks to Jane for featuring my lego biscuits on the Lunch Boxes Tea Time Treats round up)

More jam recipes on Green Gourmet Giraffe:

Apricot, nectarine and vanilla jam
Makes 6 jars (approximately 1 cup each)

1 kg apricots
1 kg nectarines
2 scant cups castor sugar
2 vanilla pods
juice of 1 lemon

Stone and dice fruit. Mix with remaining ingredients and gently simmer until fruit drops off the spoon in rather than runs off as a liquid (or when you place a spoonful on a chilled saucer you can run your finger through and leave a clean line rather than jam pooling back).  It took me about 1 1/2 to 2 hours.  Bottle jam using this method or your own way (such as the dishwasher).  Keeps about 6 months to 12 months.

On the Stereo:
Ivor Cutler Radio Clash Special 2006

Wednesday, 25 February 2015

Chocolate pancakes with berries and chocolate sauce

Everyone deserves a second chance.  I had one on Shrove Tuesday this year.  You see, on my birthday I went to the Pancake Parlour to indulge in chocolate pancakes but was disappointed.  It was too much ice cream and not enough pancake.  So I made them myself and they were perfect.  Give me chocolate sauce and berries rather than ice cream any day!

The chocolate pancake recipe was found through Jac's 25 pancake stacks to drool over.  They were too decadent for breakfast so we had them for dessert.  After a simple soup for dinner.  The first pancake I made was a bit one but after that I made them smaller like my usual ones.  Even with crowding a few on the pan I found that this mixture made a lot of pancakes.  We still have quite a few of them in the freezer.

The chocolate sauce was a revelation.  Last year I found an idea on Fat Free Vegan for chocolate ganache using choc chips, milk and nut butter rather than chocolate and cream.  I used this for the sauce and it worked brilliantly.  This uses ingredients we usually have about rather than having to buy cream.

The pancakes tasted so good I wanted to take some photos to do them justice.  They were dark and decadent in flavour, yet light and fluffy with texture.  The rich fudgy chocolate sauce worked perfectly with the juicy berries and pillowy pancakes.  E and Sylvia had some ice cream with theirs but I thought they were crazy!

It was a gloomy grey day.  By the time we had made the pancakes after dinner, the light was dull inside.  I took the pancakes outside where I found it was drizzling.  I then discovered that my camera memory card was full and while I was trying to clear it our cat started taking an interest in the pancakes! 

We had so many pancakes that we were able to have a go at stacking them.  I am always amazed at photos of huge stacks of pancakes.  Do people ever eat that many?  And how do they stay in a neat stack.  I took some photos of Sylvia trying to stack them and you can see it was not easy.  Seriously if I really wanted to do it properly I would make bigger pancakes and stack them without a 5 year old about. 

It was a fitting end to the evening when I read to Sylvia before bedtime and the book was about the Moomins eating pancakes.  We have recently finished the Finn Family Moomintroll.  It has awakened me to the charm of the Moomins.  I really loved it when the Hobgoblin visited and was given some pancakes.  He hadn't eaten pancakes for 85 years.  Yet I think he should eat them more often because the Moomins felt that "one can't be too dangerous, if they like to eat pancakes.  I heartily agree!

I am sending these pancakes to Bangers and; Mash and Eat Your Veg for February's Healthy Family Foodies blog event with the theme of Pancake Party, and to Jac at Tinned Tomatoes for Bookmarked Recipes.

More pancake recipes on Green Gourmet Giraffe:
Almond meal pancakes
Banana oat pancakes
Blinis with sour cream and beetroot chutney
Pancakes with oats and cornmeal  
Pancakes filled with potato and lentils
Pumpkin buckwheat pancakes 
Spiced carrot pancakes
Spinach pancakes 

Chocolate pancakes with berries and chocolate sauce
Adapted from Cooking Classy
Makes about 2 dozen small pancakes

1 cup milk (I used soy)
1 tsp apple cider vinegar1/3 cup cocoa 
1/3 cup raw sugar
1/4 cup coconut sugar
1/3 cup cocoa
1 cup plain white flour
1/2 cup plain wholemeal flour
1 tsp bicarbonate of soda (baking soda)
1/2 tsp baking powder
1/2 tsp salt
2 eggs
3 1/2 tbsp vegetable oil
3 tbsp maple syrup
margarine or oil for frying
chocolate sauce (below) and berries to serve

Mix milk and vinegar and set aside to sour.  Mix dry ingredients in a large bowl.  Use a fork to lightly whisk soured milk, eggs, oil and maple syrup.  Pour wet ingredients into dry ingredients and mix until just combined.

Heat a large non stick heavy bottomed frypan over medium heat.  Rub a little butter, margarine or oil over the surface (I use the back of a teaspoon to spread margarine about).  Drop heaped dessertspoons of mixture onto pan with a little space between them.  Cook for 1 to 2 minutes - a few bubbles should appear - flip and cook another minute or so until lightly browned on each side.

Eat warm with berries and chocolate sauce.  (Leftovers can be frozen or kept for the lunchbox the next day.)

Chocolate sauce
1 cup dark chocolate chips
1/2 cup soy milk
1 tbsp almond butter

Microwave on 30 seconds or until choc chips are just about melted and stir well until smooth and glossy.

On the Stereo:
Weightlifting - Trash Can Sinatras

Monday, 23 February 2015

White Night Melbourne, 2015

What is not to love about White Night!  The spotlight is on Melbourne's magnificent buildings and it is a fun colourful spotlight.  The streets are closed to all traffic and open to pedestrians.  Fortunately after the thunderstorms, the weather cleared and was a pleasant balmy 31 C.  I was really glad to be one of the crowds to enjoy the beauty in a relaxed atmosphere.

I took the train to Flinders Street Station where the crowds streamed through the ticket barriers. (Though there were lots of people, it was easy to walk along the streets and I actually found the crowds a lot less packed than I had thought they might be.)

A short walk up Flinders Street found me amazed at the projections with the theme of Alice in Wonderland (to celebrate the 150th anniversary of the book).  I once studied the book as an undergraduate and love its dreamy weirdness. 

It didn't take long to see that the projections changed regularly.  Which meant that the crowd stayed to watch and moved slowly rather than rushing by.  I particularly loved the projections on the moorish style Forum Theatre, an amazing old building with griffins, keyhole windows, domes, and cupolas.  The features were all built into the design.

I stayed about the Forum for a while, marvelling at the projections.  It was fun to just watch the crowd's reactions to the lights, especially the anticipation when the lights dimmed before a new projection.

Spending time waiting for new projections, also gave me time to look at the details.

I could have stayed watching for hours but my time was limited so I also spent time walking along the other buildings in the row.

One of my favourite other projections was the black and white projection below.  Walking up the steps to Federation Square gave a great view of the building and the crowd.

Federation Square was lit up with coloured lights and was heaving with crowds.  I overheard someone remark at the crowds without any cost.  Yet all the bars and cafes around the river and Federation Square were doing a roaring trade.  There were also lots of food trucks about.

I didn't stay long enough to stop for food.  My time was limited as I had a busy day on Sunday and couldn't stay out late.  I walked along Swanston Street towards the National Gallery Victoria on St Kilda Rd.  It would have been great to go inside if I had the time but instead I watched the Key Frames light show on the moat.

Lots of structures made of industrial-style metal pieces were placed in the moat.  Light projected on to them made the figures look like they were racing or running or moving about.

Finally they were all it up together into a crowd of figures.  Then it was time to head back to the station for my train home.  It was a great experience.  Maybe next year I will have time to see more.

White Night Melbourne
21 February 2015

Thursday, 19 February 2015

Living Candida-Free, Asian Napa Cabbage Salad and recipe testing

I am delighted to have the opportunity to sing the praises of Ricki Heller's new book, Living Candida-Free.  However I have so much I would love to say about it, that I must show restraint.  I discovered Ricki Heller's blog (then known as Diet, Dessert and Dogs) in late 2007, when we were both newbie bloggers.  We have been friends ever since.  I was also lucky enough to be one of the testers for the latest book.  Having long being a fan, it was no surprise that I loved the recipes and can enthusiastically recommend the book to you.  I even have permission to share one of a recipes for Asian Napa Cabbage Salad from the book below.

Ricki is a generous and interesting blogger.  Her writing is always entertaining and her recipes are innovative.  In 2013, I posted an interview with Ricki when her previous book, Naturally Sweet and and Gluten Free was released.  It was great fun to talk with Ricki.  Though I loved her sweet recipes I expressed a hope she would produce a cookbook with her savoury recipes.  And she did.

Living Candida-Free had 100 recipes and about two thirds of these are savoury.  I was amazed when I sat down to write about it and found I had made almost half of these recipes.  Many of these were made when recipe testing, a few I made from Ricki's blog, and I made more when I got my copy of the cookbook.

I want to briefly reflect on recipe testing.  It was a great experience.  I found it challenging to have to follow the recipe precisely, especially where stevia was involved.  Often I substitute where I don't have ingredients but for testing, I bought some unusual ingredients like stevia, coconut nectar and yacon syrup.  (In fact I have been loving making her recipes my way since receiving my copy of the book.  That us the way I usually cook.)

However it was really useful to try different ingredients and learn some of Ricki's techniques, rather than sticking with my usual habits.  I also really enjoyed the interactive natures of sharing notes with the other testers and Ricki through a private blog.

Recipe testing gave me great incentive for trying lots of Ricki's recipes.  Some of these were dishes I had read about but never tried and others were a bit more complex ones that I hadn't got motivated to make.  A lot of the photos in this post were taking during testing.  They are all recipes I would happily make again.  I made the best kale chips I have ever had, discovered how to scramble chickpea flour, made delicious creamy soups, and vibrant satisfying salads.

I should pause to note that Living Candida-Free is targeted at people who are dealing with Candida.  The book has a substantial introduction giving useful information about candida and strategies for dealing with it, particularly through diet.  There is some good general information about digestion and how to develop healthy eating habits.  Ricki has suffered from candida and she shares the gluten free, low sugar and vegan recipes she created to return to good health, while eating well at the same time.

When I told people about that I was testing recipes that were gluten free, low sugar and vegan, they would inevitably ask what I was making.  If anyone can make this sort of diet look good, Ricki can.  I ate so well while I was recipe testing.  The food tasted amazing and I felt really healthy.  And just check out the gorgeous pictures in the cookbook if you aren't convinced by my photos.

Some stand out dishes included a vegan Eggplant Parmesan (known as an eggplant parma in Australia) and a Sunday Night Roast that were so impressive and substantial.  These dishes were a lot of work but worth every moment.  Many dishes, however, delivered a lot of complex flavours from surprisingly little effort such as the Spicy Beans with Chickpea Flatbreads and Creamy Greens with Asian Seasonings.


My diet is not anti Candida, nor gluten free, nor low sugar, nor vegan.  Yet I really love Ricki's recipes because they taste so good.  I would highly recommend them to anyone who wants to eat exciting and healthy food.  For those who eat anti candida, gluten free, low sugar or vegan, there is the added bonus of many made-from-scratch recipes such as Basic Nut or Seed Butter, Sauerkraut and Homemade Ketchup.

Today I am pleased to have permission from the publishers to share a recipe for a fantastic Asian Napa Cabbage Salad.  Ricki makes lots of silky smooth creamy sauces with nut butters and/or coconut milk.  This is one of them.  As well as using cabbage and carrot, she adds toasted nuts and seeds which give lots of wonderful texture and crunch.  The salad was fairly quick to put together and tasted great.  I served it with Glazed Tempeh from the cookbook and boiled brown rice.


To find out more about Living Candida-Free, including a select list of recipes and links to other reviews of the book, visit the book page on Ricki's blog.  You can also find links to buy the book there so that you too can cook yourself some magnificent food.


More posts with dishes from recipe testing for Living Candida Free 
While I was recipe testing for the book, occasionally the tester recipes would appear on the side in photos of other recipes.  As a recipe tester, I agreed not to share anything about the recipes, which was hard because I really wanted to rave about them.  Hence my brief notes in these posts:

Asian Napa Cabbage Salad
Makes 4 to 6 side salad servings
From Living Candida-Free by Ricki Heller. 
Reprinted with permission from Da Capo Lifelong, © 2015.

Dressing
1/4 cup (60 ml) smooth natural almond butter*
1 garlic clove, minced
1 teaspoon (5 ml) minced fresh ginger
10 drops plain pure liquid stevia, or to taste*
2 tablespoons (30 ml) freshly squeezed lime juice
2 teaspoons (10 ml) sesame oil
2 tablespoons (30 ml) Bragg Liquid Aminos or wheat-free tamari
1 tablespoon (15 ml) apple cider vinegar
1/4 cup (60 ml) filtered water
1/8 teaspoon (0.5 ml) red pepper flakes*

Salad
1 small napa cabbage, trimmed and cut into shreds*
1 medium-size carrot, grated
2 green onions, sliced
1/3 cup (80 ml) chopped natural almonds, raw or lightly toasted*
2 tablespoons (30 ml) sesame seeds, raw or lightly toasted*

Make the dressing: Blend all the ingredients together in a small bowl.

Make the salad: Place all the salad ingredients, except the sesame seeds, in a bowl and toss with the dressing. Sprinkle with the sesame seeds and serve.

*MY NOTES: 
I had a huge Napa Cabbage and so I only used half of it.  My nut butter was made from roasted almonds.  I substituted about 1 1/2 to 2 tbsp maple syrup for the stevia (I made a note of this somewhere but can't find my notes so this is approximate.)  I substituted chilli paste for red pepper flakes.  I also toasted the almonds and sesame seeds.

On the Stereo:
Fin de Siecle: The Divine Comedy

Disclaimer: I was sent a complimentary copy of Living Candida Free.  I was not required to write a positive review of the book.  All my opinions are my own.

Tuesday, 17 February 2015

Banana Oat Pancakes revisited and veganised

It is Shrove Tuesday and I am hoping to be eating pancakes tonight.  Meanwhile I am sharing our favourite pancake recipe.  I wish I could share more recipes that I make as much as this one.  I actually first blogged these banana oat hotcakes back in 2011 when Sylvia was 2 years old so she has grown up with them.  (We always call them pancakes not hotcakes!)  Last year I started to making a vegan version that I am sharing today.

I was inspired to try veganising the recipe again after Vegan MoFo last year.  This challenge to blog vegan food for a month has helped me learn more about veganising foods.  I made so much vegan food we didn't have eggs in the fridge for weeks.  It was a challenge to veganise this recipe.  I tried one vegan version in 2012.  It was too soggy with bananas and flax.  Isa's vegan pancakes made me think I needed more starch.  I turned to a recipe for home made egg replacer.

However I am not vegan and if we have eggs I sometimes make these pancakes with eggs.  So I think it is useful to note that I can barely tell the difference.  The vegan ones are just slightly more fragile but still taste excellent and I am really happy with the fluffy texture.  It is interesting that the photos of the vegan ones are actually more pillowy than the eggy ones.

We often make these pancakes on weekends.  Sylvia loves them as a treat and it is a great way to use a manky banana.  In fact now Sylvia loves it when there are blackening bananas because it means pancakes.  She loves to help make the pancakes and my cunning plan is that she will soon rise on a weekend morning to serve me pancakes in bed. 

We had these pancakes on the weekend.  Drowned in maple syrup.  The lemons are ripening on the tree so we might be having more pancakes with lemon and sugar soon.  When Sylvia had a few sleepovers on the school holidays these were mandatory for breakfast.  However we did find that her cousin would not eat them because they had banana.  They are not for everyone.  But I can see us eating many more of these in the future.


I am sending these pancakes to

Previously on Green Gourmet Giraffe:
One year ago: Tomato kitchen sink chutney
Two years ago: NCR Coronationl Potato Salad
Three years ago: Choc almond slice, Valentine and Koorioberee
Four years ago: NCR Creamy lentil salad
Five years ago: Shrove Tuesday Blinis
Six years ago: Potato salad, freak weather and bushfires
Seven years ago: HoTM #12 Prune and Bean Casserole

Vegan Banana Oat Pancakes
Adapted from Coles Winter Magazine 2010 via Green Gourmet Giraffe
Makes 10-12 small pancakes

2 tbsp margarine
2 tsp golden syrup (or other sweetener)
1 banana, mashed
1 tbsp potato starch (not potato flour)
1/2 tbsp tapioca flour
2 tsp chia seeds
3/4 cup to 1 cup milk
1/2 cup rolled oats
1/2 cup wholemeal flour
1/4 cup self raising flour
2 tsp baking powder
extra margarine, for frying

Melt margarine and golden syrup together (we do this in the microwave).  Stir in mashed banana, potato starch, tapioca and chia seeds.  Stir in 3/4 cup of milk.  Mix in oats, flours and baking powder.  Add a little milk to loosen it if required.  The mixture should be quite thick but I like to add an extra 2 tbsp of milk.

Heat a heavy bottomed non stick frypan over medium high heat.  When warm, reduce heat to medium.  Take about 1/2 to 1 tsp of margarine and swirl over the pan (I usually use the spoon to swirl it around the pan).  Drop heaped dessertspoons of mixture onto the frypan with about an inch between them if possible.  Fry for a minute or so until a few small bubbles appear.  Flip over (bottom should be golden brown) and then fry about another minute until golden brown on the underside.

Eat warm.  We liked to serve ours with maple syrup or lemon and sugar or stewed fruit and yoghurt.  The pancakes can also be eaten later in the day at room temperature or frozen to eat later.

On the stereo:
24 Hour Party People soundtrack