Peach Buttermilk Pancakes

Vegan Buttermilk Pancakes
1 1/4 cup sifted whole wheat pastry flour
1 tablespoon Ener-G Egg Replacer powder
3/4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cup almond milk + 1 teaspoon apple cider vinegar
2 teaspoons canola oil
1 teaspoon agave nectar
1 peach, thinly sliced

In a large bowl, stir together flour, egg replacer, baking powder, salt, and baking soda.

In another bowl, combine almond milk and apple cider vinegar, stir, and let sit for a few minutes until milk curdles. Add oil and agave nectar and mix. Stir dry ingredients into wet ingredients until just combined.

Heat cast-iron griddle on medium-low heat with a little canola oil or Earth Balance. Pour 1/3 cup of batter onto heated griddle and arrange sliced peaches on top. Flip when bubbles form and cook other side until lightly browned and cooked through.

Comments

Say Cheese! Aged Cashew Brie

The selection of vegan cheeses available is expanding, but is still limited to a few overpriced mozzarella and cheddar varieties, which always upset my stomach. The September/October Cheese Issue of VegNews inspired me to search for cultured nut cheese recipes and I found a couple from Miyoko Schinner's Artisan Vegan Cheese cookbook. My first attempt was a cashew brie cheese, which was very well received. I brought it to a friend's home movie night and we spread the brie on warm-from-the-oven bread and paired it with some guava butter I made a couple weeks ago and with the lavender peach preserves I made that day. The vegans and non-vegans both loved it. In fact, Gen bought some real cheese for movie night and no one touched it, but my cheese was gone by the end of the night! Some problems I had: I couldn't find unsweetened almond yogurt in stores, so I bought amande plain cultured almondmilk, which is sweetened with fruit juice concentrate. It actually isn't

Emerald Beaut Plum Jam

Emerald Beaut Plums and Dinosaur Egg Pluots from the Silver Lake Farmers' Market The end of summer is quickly approaching, which also means stone fruit season is almost over. My goal is to preserve as much of this summer sweetness as I can. Erin needed strawberries for her first batch of jam, so we met up and went to the Silver Lake Farmers' Market. I bought two pounds each of Emerald Beaut Plums and Dinosaur Egg Pluots to put up in jars. The plums turn a bright yellow as they boil. They also break down quite rapidly; I will chop them into quarters next time so they retain some of their shape. Emerald Beaut Plum Jam Yield: about 5 half pints 5 cups (2 lbs.) coarsely chopped Emerald Beaut Plums 3 cups sugar 3/4 cups water Combine plums, sugar, and water in a large saucepot. Slowly bring to a boil while stirring to dissolve sugar. Cook rapidly to gelling point, stir frequently to prevent sticking. Skim foam. Ladle hot jam into hot jars, leaving 1/4 inch he

Almond Ricotta Cheesecake

Mum and my sister Beatrice and the kids stopped by for a visit today, so I thought I'd make dessert. One of the signature cakes at the restaurant where I work is a ricotta cheesecake. It's light and fluffy and not as creamy, smooth, or sweet as a cream cheesecake. My vegan version is more dense, but just as moist and browned beautifully. The almond ricotta worked very well, but I'd like to try a cashew or macadamia ricotta for an even creamier texture. Almond Ricotta Cheesecake Yield: One 9-inch cake Earth Balance buttery spread, softened, for pan 3/4 cup sugar, plus more for pan 3 cups almond ricotta cheese 1/4 cup all-purpose flour 1 tablespoon finely grated lemon or orange zest 1/4 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon Amaretto 3 tablespoons Enger-G Egg Replacer 3/4 cup warm water Preheat oven to 375 degrees. Butter and sugar a 9-inch springform pan. Combine almond ricotta, flour, sugar, lemon zest, vanilla extract, Amaretto, and salt in a la

Gimme da Negatives

Search This Blog