Vegan Diner (8 page)

1 cup all-purpose flour

2 teaspoons baking powder

1
½
tablespoons sugar

½
teaspoon ground cinnamon

¼
teaspoon ground ginger

¼
teaspoon ground nutmeg

⅛
teaspoon ground allspice

Pinch sea salt

1 cup soymilk or almond milk

½
cup canned plain pumpkin purée

½
teaspoon molasses

½
teaspoon pure vanilla extract

In a large bowl, whisk together the flour, baking powder, sugar, cinnamon, ginger, nutmeg, allspice, and salt.

In a separate bowl or measuring cup, whisk together milk, pumpkin, molasses, and vanilla. Add milk mixture to flour mixture, whisking or stirring just until mixed. There may be a few lumps left, which is okay. If batter is too thick, add a little more milk to thin, as necessary.

Heat a skillet over medium-high heat and lightly grease it. Once skillet is hot, reduce heat to medium and scoop batter by
¼
cup measure onto the skillet, spreading into 3 to 4-inch rounds. When the bottoms of the pancakes are nicely browned and bubbles begin to set around the edges, about 3 to 4 minutes, gently flip the pancakes. Continue cooking until the pancakes are set, about 3 to 4 minutes more. These pancakes tend to take a few minutes longer to cook, and get a bit darker than plain pancakes because of the pumpkin and spices, so don't worry. If necessary, turn the heat down to keep pancakes from burning. Serve pancakes hot with syrup.

I love the nutty, whole grain flavor of spelt flour,
especially when combined with the rich and spicy flavors of chai tea. The pancakes are delicious topped with a little Earth Balance and drizzled with maple syrup or agave nectar.

MAKES ABOUT 7 PANCAKES

½
cup boiling water

4 chai tea bags

½
cup to
⅔
cup soymilk or almond milk, or as needed

½
cup light spelt flour

½
cup whole grain spelt flour (or use 1 cup light spelt flour)

1 tablespoon granulated sugar, preferably organic

1 tablespoon baking powder

¼
teaspoon ground cinnamon

1 tablespoon canola or other light, flavorless oil

Canola oil, for cooking

Combine the hot water and tea bags in a heat-proof measuring cup. Let steep for 10 to 15 minutes. Using the back of a spoon, squeeze the extra water out of the tea bags. Discard tea bags. Add milk to the water so that you wind up with 1 cup of total liquid.

In a medium bowl, combine the light flour, whole grain flour, sugar, baking powder, and cinnamon. Add the milk mixture and oil, stirring just until combined. Do not over mix.

Heat a large skillet or griddle over medium heat and grease with a tablespoon or so of oil. Scoop the batter with
¼
cup measure onto hot skillet or griddle, spreading into 3 or 4-inch rounds. Cook until bubbles appear on surface, bottom is golden and edges look firm, about 2 to 3 minutes. Flip pancakes and cook until golden, about 2 to 3 minutes more. Repeat with remaining batter, adding more oil to the skillet as necessary.

Serve pancakes right away, as they are best hot.

Variation:
Sprinkle fresh or frozen blueberries on top of each pancake, right after scooping batter onto hot skillet. Spelt is an ancient variety of wheat, one of the original seven grains mentioned in the Bible. It tends to be less of an allergen than wheat flour, to some sensitive individuals. It does contain gluten though, so it is not suitable for those with wheat or gluten allergies.

Forget that boxed pancake mix you've got in your pantry.
Here is a fantastic alternative that not only tastes better, but is much healthier, too.

MAKES ABOUT 4 CUPS

2
½
cups whole wheat pastry flour

1 cup fine or medium grind cornmeal (preferably stone-ground) or corn flour

½
cup quick-cooking oats

¼
cup packed light brown sugar

2 tablespoons baking powder

½
teaspoon fine sea salt

In a large bowl, combine the whole wheat pastry flour, cornmeal, oats, brown sugar, baking powder, and salt, transfer the mixture to an airtight container. Store in the refrigerator until ready for use. Make sure to stir the pancake mixture really well before using.

To make pancakes,
for every cup of mix, add 1 cup of milk (or more as needed) and 1 teaspoon of vanilla extract (plus
½
cup frozen blueberries or chopped pecans, if desired) and then cook as needed. The batter will get thicker as it stands, from the oats and cornmeal.

Here's a delicious start to your morning,
with all sorts of fresh vibrant Greek flavors. To really gild the breakfast lily, serve alongside fried potatoes and some toasted whole grain bread.

SERVES 4

2 teaspoons extra-virgin olive oil

1 small Vidalia onion, diced (1 cup)

1 red bell pepper, seeded and diced

½
cup pitted Kalamata olives, coarsely chopped

2 large cloves garlic, pressed

1 (14-ounce) block firm water-packed tofu, drained and lightly pressed

1
½
tablespoons nutritional yeast flakes

1
½
teaspoons dried basil

1
½
teaspoons dried oregano

1
½
teaspoons dried parsley

2 cups lightly packed fresh baby spinach

Fine sea salt and freshly ground black pepper, to taste

In a large skillet, add olive oil and heat over medium high heat. Add onion, red pepper, olives, and garlic, cooking and stirring for 3 to 4 minutes, or until the vegetables have just softened. Crumble tofu into skillet and cook about 5 minutes or so, just until lightly browned. Add nutritional yeast, basil, oregano, and parsley, stirring until tofu is evenly coated. Add spinach, cooking another minute or two, just until wilted. Add salt and pepper to taste. Serve immediately.

To press the tofu
for this recipe, I just give the tofu a light rinse and blot well with paper towels, lightly pressing up extra moisture with the towels. It won't be completely dry from moisture. You just want to wick away the extra. There are lots of different varieties of tofu available in the grocery store. My personal favorite for scrambles is firm or extra-firm water-packed tofu. These varieties give the scramble a bit more of a toothsome bite. If you prefer a soft texture scramble, you can use a medium-firm, water-packed tofu.

 

If you like fried potatoes with your scramble,
you are in luck! This dish is delish, with a garlicky savory bite. Don't omit the smoked paprika, as that is where the magic flavor lies.

MAKES 4 SERVINGS