In this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, food safety, public health, frugal living, global food crisis and the immense contribution of meat/livestock production to climate change/resource depletion
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health. Here we don't just talk about the severity of the crisis. Armed with knowledge about how our actions can contribute we become part of the solution.
I was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the advantages of a less meat diet we also do some cooking, share recipes and listen to great Beatle music!
I've been in need of comfort lately. The kind of comfort I get when I get home from work, get into my Nick & Nora monkee jammies and make a soothing meal, even a breakfast for dinner meal. For me, nothing says comfort like pancakes for dinner. They can be elegant and savory or with a little sweetness for an extra bout of pampering. Here are some favorites to have anytime of day.
SPICED COCONUT PANCAKES
Soothing but with a kick
2 1/2 cups whole wheat flour
1 cup unsweetened shredded coconut
2 teaspoons baking powder
3/4 teaspoon ground nutmeg
3/4 teaspoon ground allspice
1/4 teaspoon baking soda
1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)
2 tablespoons pure maple syrup
1 tablespoon vanilla extract
Vegetable oil
Tropical fruit salad or use pomegranate seeds as above
Additional pure maple syrup
Chopped natural unsalted pistachios (for garnish optional)
Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad or pomegranate seeds, maple syrup, and chopped pistachios.
MEXICAN CORN PANCAKES
Family faves
1 1/2 cups fine corn flour
1 cup milk (I use unflavored soy milk)
1 egg
1/2 tsp. salt
1 cup frozen(thawed) sweetcorn, mash half the corn slightly before mixing in
20 gms butter, melted
Optional additions:
green chilies or jalapenos
coriander (cilantro) leaves, chopped
ground cumin
vegetable stock instead of milk
cheese, grated
red or green sweet pepper, diced
Mix all of the ingredients in a large bowl and allow to sit for 10 minutes. Heat the griddle or a large skillet over medium heat. Grease the skillet with a little ghee or butter and drop the cakes onto the griddle, slow-cooking them 6-8 minutes each side, until browned and crispy.
While the first batch of cakes are cooking, preheat the oven to 350 degrees and have ready a medium sheet pan. Remove the cakes to the sheet pan and bake for a minutes, until cooked all the way through.
BLACK BEAN CHILI
Perfect with the corn cakes above. Makes 4 large servings
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce
Optional garnishes:
Chopped fresh cilantro
Sour cream (I like Tofutti)
Grated Monterey Jack cheese vegan cheese
Chopped green onions
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper.
Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.
BONUS RECIPE FOR DRY PANCAKE MIX
It's especially comforting to know that you have some homemade pancake mix on hand. Saves time and money and no secret chemical ingredients!
4 cups all-purpose flour
2 cups whole wheat flour
2/3 cup sugar
2 tablespoons baking powder
1 tablespoon baking soda
ADDITIONAL INGREDIENTS FOR PANCAKES:
1 egg
3/4 cup milk
ADDITIONAL INGREDIENTS FOR BLUEBERRY BANANA PANCAKES:
1 egg
3/4 cup milk
1 medium ripe banana, mashed
3/4 cup blueberries
In a bowl, combine the first five ingredients. Store in an airtight container in a cool dry place for up to 6 months.
To prepare pancakes: In a bowl, combine egg and milk. Whisk in 1 cup pancake mix. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown
To prepare blueberry banana pancakes: In a bowl, combine egg, milk and banana. Whisk in 1 cup pancake mix. Fold in blueberries. Cook as directed above.
SCALLION PANCAKES
Traditional Oriental pancakes makes a lovely lunch or dinner served with Sushi h/t Ming Tsai serves 4
2 cups all purpose flour
1 cup boiling water
1/2 cup sliced scallions
1 tablespoon sesame oil
1/2 cup canola oil
Salt and black pepper to taste
1/2 cup ginger dipping sauce, recipe to follow
In a bowl, sift flour. Slowly add water in a steady stream while mixing with a wooden spoon. Keep adding water until a ball is formed. With the same procedure, one can use a food processor with a metal blade. Let ball of dough >relax for about 30 minutes and cover with damp cloth.
On a floured surface, roll out dough into a thin rectangle. Brush on oil mixture, cover with scallion and season with salt and pepper. Carefully roll dough like a sponge cake. Cut into 4 pieces. Take one piece and twist 3 times. Make a spiral out of this and roll again and flatten to achieve a 5 to 6 inch pancake. In a hot non-stick pan, coat with canola oil and pan sear both sides until golden brown. Cut into wedges and serve immediately with dipping sauce.
GINGER DIPPING SAUCE:
1/4 cup thin soy sauce
1/4 cup Chinese chinkiang vinegar
1/4 cup sliced scallions
1 teaspoon minced ginger
1 teaspoon red pepper flakes
1 teaspoon sugar
SOCCA PANCAKE
You might recognize this recipe. It's for one of my favorite of all time comfort meals.
It's gluten free, high protein and delicious! The recipe below is the traditional batter but I make it in all kinds of shapes and add all types of ingredients.
1 cup chickpea flour
1 teaspoon salt
1 teaspoon, at least, freshly ground black pepper
4 to 6 tablespoons olive oil
1/2 large onion, thinly sliced, optional
1 tablespoon fresh rosemary leaves, optional.
Calamata olives, chopped tomato and capers as above (optional)
Heat oven to 450 degrees. Put a well-seasoned or nonstick 12-inch pizza pan or cast-iron skillet in oven. Sift chickpea flour into a bowl; add salt and pepper; then slowly add 1 cup lukewarm water, whisking to eliminate lumps. Stir in 2-3 tablespoons olive oil. Cover, and let sit while oven heats, or as long as 12 hours. Batter should be about the consistency of heavy cream.
If using onion and rosemary, stir them into batter. Pour 2-3 tablespoons oil into heated pan, and swirl to cover pan evenly. Pour in batter, and bake 12 to 15 minutes, or until pancake is firm and edges set. Heat broiler, and brush top of socca with 1 or 2 tablespoons of oil if it looks dry.
Set socca a few inches away from broiler for a few minutes, just long enough to brown it spottily. Cut it into wedges, and serve hot, or at least warm.
4 to 6 appetizer servings. For lunch or dinner it serves 2 with a salad
PEANUT BUTTER & JELLY PANCAKES
Decadent comfort indulgence and the kids will love them! I say okay for dinner!
For Jelly Syrup:
1 cup grape jelly
2 teaspoons cornstarch
2 tablespoons water
For Pancakes:
1 1/2 cups milk
3/4 cup peanut butter
2 1/2 cups baking mix
2 eggs
Canola cooking spray
Bananas for garnish (optional)
For Syrup:
To make the syrup, heat the grape jelly in a small saucepan over medium-high heat. Dissolve the cornstarch in 2 tablespoons water in a small bowl. When the jelly has become liquid, stir in the cornstarch mixture. Simmer until a syrup consistency is reached, about 5 to 10 minutes.
For Pancakes:
In a small saucepan warm the milk over low heat. Whisk in the peanut butter and combine until completely smooth, then remove from the heat.
In a large mixing bowl add the baking mix. Stir in the eggs and milk mixture and combine until just incorporated.
Preheat the oven to 200 degrees F.
Put a large cast iron or nonstick skillet over medium heat. Spray it with cooking spray. Put 1/4 cup of pancake batter in the center of the skillet and cook until golden brown. About 1 to 2 minutes per side. When bubbles in the center of the pancake have deflated, flip over and cook the other side. Store on a sheet tray in the preheated oven to keep warm while making the rest of the pancakes.
Transfer the pancakes to a large serving platter and serve with warm grape syrup.
VEGAN APPLE PANCAKES
For Apple Topping:
4 apples, peeled, diced into 1/2 inch pieces (about 1 1/4 pounds)
1/2 teaspoon ground cinnamon
1 cup apple juice
1 tablespoon organic cornstarch or arrowroot
1 1/2 tablespoons pure maple syrup
For Pancakes:
1 cup plain almond milk (or preferred non-dairy milk)
2 teaspoons apple cider vinegar
2 tablespoons ground flax seeds (sold as flax meal)
1 1/4 cups whole wheat pastry flour (or all-purpose flour, but not regular whole wheat flour)
2 tsp baking powder
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch ground allspice
pinch ground cloves
1/2 tsp salt
2 tablespoons apple sauce
2/3 cup apple juice
1 tsp vanilla extract
1 tablespoon pure maple syrup
Prepare the topping:
Toss all topping ingredients in a medium (4 quart) pot, sprinkle on the cinnamon. Mix it up so that the corn starch dissolves. Use an angled wooden spoon to do the mixing since it reaches the bottom corners of the pot.
Cover pot and bring to a boil, keeping a close eye. Once boiling, lower heat to a simmer and cook for 20 more minutes, stirring occasionally. Once apples are nice and tender, smash a few of them to thicken sauce. Remove from heat and keep covered until ready to serve.
Prepare the pancakes:
Pour almond milk into a measuring cup. Mix in apple cider vinegar and ground flax seeds with a fork. Set aside; mixture will thicken.
Meanwhile, in a large mixing bowl, sift together flours, baking powder, spices and salt. Create a well in the center and add the milk mixture and the apple sauce, apple juice, vanilla and maple syrup. Use a fork to mix until relatively smooth, a few lumps are okay. Let the batter rest, and preheat a large, non-stick or cast iron pan over medium heat.
When pan is hot, spray with a thin layer of cooking spray and use an ice cream scooper or scant 1/4 cup measure to pour batter and form pancakes. If you can fit three at a time that’d be great. The pancake should start to form little air bubbles, but not as much as pancakes with oil do, so don’t worry if they don’t bubble too much. Cook until the edges are dry and the tops of the pancakes are only slightly wet, about 2 1/2 to 3 minutes, then flip and cook for 2 minutes more. Keep warm on a plate covered with tin foil until all pancakes are ready to serve.
Serve hot with apple topping.
"English Tea" Paul McCartney "nanny bakes fairy cakes on a Sunday morning
"I Will" Paul McCartney
What have you all been cooking? Please share your recipes and fave Beatle music here!