Tuesday, 13 February 2018

PANCAKES. Of course.




Of course vegan pancakes are possible, silly.

This is my preferred recipe. I can't take credit for it - it's based on legendary vegan-punk-chef Isa Chandra Moskowitz' recipe, with a couple of tiny tweaks developed through repeated makings.

it claims it makes 6 pancakes, but that depends how big you like them - I tend to double the recipe for Full Greed Mode.

They use only the kind of stuff that's knocking around in most reasonably practised vegan kitchens.

Here we go.

Tips to start:
~ Don’t use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I just use a fork to get everything mixed.
~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest.
~ Don’t crowd the pan. Don’t make more than two pancakes at once. Seriously. Have a warm oven and a hot plate waiting for your freshly-cooked ones, if you're not shovelling them straight into mouths hungry-chick style.
~ Don’t use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of oil works perfectly for this.
~ Preheat the pan for a good ten minutes. I use our wok, and put it on moderate low heat, but you will probably need to adjust a little to get the temp just right. Remember, the temerature is not set in stone. Lower and raise in tiny increments as needed. Even tiny increases can result in big changes.
~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking.
~ Once you drop the pancake in, refrain from fiddling with the batter too much. But don’t be afraid to delicately nudge the batter a tiny bit with your fingers to get a more circular shape and more even cooking. But the batter should spread a tiny bit and puff up all on its own. LEAVE THEM ALONE.
~ And DO stick to the cooking times - the system works!
You will need:
1 1/2 cups all purpose flour~
(to make gluten-free versions, use the same quantity made up of equal parts of rice flour, coconut flour and teff flour)
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt
1 cup almond milk or soy milk
2 teaspoons apple cider vinegar
1 tablespoon cornmeal (or Teff flour for a browner, slightly more wholemeal taste)
1/2 cup water
3 tablespoons oil - rapeseed oil is good
1/2 teaspoon pure vanilla extract
In a large mixing bowl, sift together flours, baking powder, salt and sugar. 
Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.
Pour the milk mixture into the center of the dry ingredients. Add the water, oil and vanilla and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.
(Note: we like to add a vegan protein powder - like this one - instead of the cornmeal sometimes, for EXTRA GAINZ.)
Preheat the pan over medium-low heat and let the batter rest for 10 minutes.
Lightly coat the pan in oil. Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. The pancake should be about an inch thick, and golden brown. Don't mess about with them too much; when you're hungry, 4 minutes can FEEL LIKE AN ETERNITY. We understand.
Rest pancakes on a warmed plate in a gently-heated oven until ready to serve. 
To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so. Ha, like THAT'S going to be a scenario.



Sunday, 25 June 2017

Matt's Flapjacks


The recipe for these was given to us by Matt Thornhill, aka Monkichi, who'd come to play on our radio station (Real FM) in a Birmingham tower block in the late 90s. He'd brought with him his mate Manish and these delicious flapjacks made to his Grandpa's recipe, and the week after he'd been, from his long-winded early globalnet email address at Timebomb in Bristol, he sent us the receipe.

This is the only flapjack recipe we've used since. In the years since he committed this recipe to email and I printed it out on the back of a Beggars Banquet record reaction sheet (which I have to this day, it's the only record of the recipe I have) Matt's become Head of A&R at XL Records, nowadays heading up the Young Turks record label, and is a busy lad. Recently a Dad, I like to think he still makes these!

This is Leigh's slight riff on the original. He adds a layer of salted chocolate on top and cooks them as individual flaps in cake tins, turning them upside down and putting the chocolate on the bottoms.
The robust, dark salty chocolate works really well with the sticky sweetness underneath - these flaps, after all, use both black treacle and golden syrup as well as sugar!

It is typed, apart from Leigh's additions, exactly as Matt wrote it.

Once again, many many thanks for having me and the keener up for the night., Both had a damn fine time, only wish I could have stayed a bit longer...

Here's that flapjack recipe. it's from my Grandfather so it's imperial...

5oz margarine (we used Suma dairy free)
3oz black treacle
3oz golden syrup
2oz demerera sugar
8oz porridge oats, rolled oats, whatever
really healthy pinch of cinnamon
salted dark chocolate

He also likes it real gingery and adds 2tsp. of ginger powder.
Then chopped apricots if you want.

Melt sugar, marg, syrup etc. in pan. Stir in oats & additionals.

Spread into greased baking thing and give it:

- 20-30 minutes if cooking on one large batch (for example baking tray) - check after 20
- 12 minutes if cooking as individual flaps (for example like we did in fairy cake/muffin tins)

at Gas Mark 4 / 160C.

(They might still be soft to the touch when you remove them, but they'll harden as they cool.)

Once cooled, gently melt salted chocolate in a metal basin over a simmering saucepan (don't let any of the water get in) and pour over the upturned flapjacks. Allow to cool thoroughly.

Think that's it.

Hope it works out...and don't reply to this one cos I shouldn't be spending my day at work writing out recipes really.

All the best,
Matt Monkichi.


Here's Matt spending his day at work not writing out recipes.



Here's the flyer we made when Matt came to play.













Thursday, 22 June 2017

Peanut Butter Curry





I made this curry a couple of days ago and it was unbelievably delicious, as well as being very nutritious and protein-heavy.

Like an idiot, I was so busy stuffing it in my face I failed to take a single picture, either while I was making it or when it was finished.

So - imagine it! Think creamy, fatty, with orangey-pink colours, pops of chilli slices and the little black specks of mustard seed, poured over fluffy brown basmati.

TIP:
You don't have to include the sweet potato, plain spuds will do, but you could stir any robust vegetables into it.

To make the paste:

2 tsp coriander seeds (toasted)
2 tsp cumin seeds (toasted)
1 tsp sesame seeds (toasted)
2 tbsp dessiccated coconut (toasted)
1 inch ginger
6 cloves garlic
4 tbsp peanut butter (crunchy or smooth, doesn't matter)
1/4 cup vegetable oil


To make the rest:
1/4 cup vegetable oil
2 tsp mustard seeds
1 large onion (finely chopped)
2 tsp salt
1 green chilli (finely chopped) 
2 tsp fenugreek powder
2 tbsp tomato paste
4 tomatoes (chopped)
1 tin coconut milk

handful green beans
handful kale
handful mangetout 

3 sweet potatoes (roasted & cubed) or one massive one

To Serve:

Basmati Rice

Garnish:

Coriander
Crushed peanuts

To make:

1 Put toasted seeds in a food processor & whizz them u into a powder.


2 Add the garlic, ginger, peanut butter, vegetable oil & whizz it all up into a thick paste.


3 Warm the vegetable oil in a pan, add the mustard seeds & wait until you hear a light popping sound.


4 Add the onions & cook them until they’re well done (not burnt). 


5 Add the salt, chilli, fenugreek powder and stir it together.


6 Add the tomato puree & stir that in too. 


7 Add the chopped tomatoes & stir that in so they’re softening and losing their structure. 


8 Add the paste you made a little earlier and cook it until the aromas from the paste are well released.


9 Add the coconut milk & stir it in so you have a lovely creamy sauce.


10 Add the spring greens, stir them in & then stir in the sweet potato chunks.


11 Serve immediately over basmati rice and finish with crushed peanuts and coriander.


It's especially good a couple of days later - put a lid on and keep it in the fridge.

Friday, 28 April 2017

MUDDY MUDSKIPPER CAKE



If you have any leftover Solid Egg (lol) you can bash it up into little bits with a rolling pin, or grate it, and add it to THIS recipe.

You need do only this:

Mud Base;
3/4 (three-quarters) cup plain flour
1 cup cocoa powder
1 tbsp baking powder
1 tbsp vanilla
1 cup maple syrup
1 cup almond or soya milk
Fistful of small chocolate chunks - good for any good leftover chocolate from Easter!

Blend.
Pour into 2 oiled or greaseproofed shallow cake tins.
Bake for 30 minutes at 180 degrees C.
Remove Cakes 1 and 2 and leave to cool.


Mud On Top:
1 cup cocoa powder
1.5 cups brown sugar
1/3rd tbsp marge
1 tsp vanilla
1/2 (half) cup almond or soya milk

Blend.
Smear over Cake 1.
Put cake 2 on top.
Smear over Cake 2.

EAT.









Sunday, 12 February 2017

Cocoa Gravy

This version of our classic Vegan Gravy was created after a tip-off from Pete Gardner at Cocoa Amore, Leicester's independent chocolate boutique.

You will need:

- 1 teaspoon of oil
- half a medium sized red onion, finely chopped
- 5 finely sliced medium sized mushrooms (you don't want big slices)
- a healthy pinch of freshly ground pepper
- half a pint of cold veg stock, preferably kept over from veg cooking
- one Kallo mushroom stock cube
- two heaped dessertspoons of fine cornmeal
- 2g 100% pure cocoa/cacao* (no added sugar, milk etc. - pure cocoa) - more if you want, after you've tasted

Do this:

Add the finely chopped red onion and mushrooms to the oil, and sautée gently till the onion's going clear and the mushrooms floppy and cooked through. Add the black pepper.

Crumble your Kallo mushroom stock cube to the (cold) veg stock, mix thoroughly.

Stir in the cornmeal, and pour gently into the onion and mushroom mix. Stir well.

Bring to the boil till it starts to thicken, then turn down and simmer gently.

Break the cocoa/cacao* into pieces and add to the gravy, stir till it melts, and stop cooking when it's as thick as you like it!





VEGAN TOAD IN THE HOLE. Yes.

You thought the Yorkshire Pudding mix was the Holy Grail, and it was - but this is the discovery of King Richard III under the car park...sort of. Well he had strong connections with York...

Tonight we made Toad In The Hole by pre-heating the oven to 220 degrees C (VERY HOT), adding a significant lump of vegan marge (you can use an oil if you prefer, it'll be a little greasier) to a metal pan and placing it in the oven to pre-heat.

After 5 minutes, add 4 un-meat sausages (Fry's are good, we don't recommend Linda McCartneys' for this) to the heating pan. Put it back in the oven.

Meanwhile, mix up our vegan Yorkshire Pudding Mix. For four sausages, divide the mixture's quantity in half. The quantity of batter mix in the original recipe will be good for 6+ sausages.

Once well mixed, take out your pan with sausages (don't leave more than about 10 minutes).
The fat should be smokin' hot and the sausages starting to brown.
Pour in the batter mix, distributing evenly over the sausages, quickly, and put back in the oven.

Cook for 20 minutes, and check nay poking the a sharp knife into a fat bit after 20 mins - it's OK for it to be a bit sticky inside!

Serve with Cocoa Gravy, roast spuds and plenty of green veg.


Monday, 15 February 2016

Our Man In Japan's Risotto






We were asked to give this a go by our friend Warren in Fukuoka; Altar Ego Radio contributor, Japanese-speaker and compiler of interesting vegan recipes.

Its ingredients look odd at first but it was very tangy and fresh.

You could just as easily make this into a kind of dal by using lentils instead of rice, but you'd need to adjust cooking times for the lentils accordingly - start boiling them ahead of time, then drain, then add to the recipe when they've got around 20 minutes to go.

So, you'll need:


- 1 cup arborio or risotto rice
- 1 tablespoon olive oil
- 2 chopped chillis 
(your call on how hot these are - whether that's 2 scotch bonnets or 2 relaxed ones is up to you!)
- 1 glass vegan white wine 
(Warren used half a glass, I put in 1 whole but small one)
- 500ml of vegetable stock 
- Zest and juice of half a lime
- Half an onion, chopped finely
- 1 garlic clove
- 1/2 teaspoon turmeric
- 1 - 1&1/2 tablespoons of coconut milk 
(or you can use 50g creamed coconut blended into 200m heated soya milk)
- Fresh garlic leaves to garnish 
(optional, I had some just pulled out of the garden so I added it)

- Salt & pepper to taste

I should point out that in the absence of lime, I used half a lemon and some finely chopped lemongrass - I feel pretty sure the net result was very similar.


Here's what you do:

- Wash the rice thoroughly in boiled water, till it runs clear.

- Put your tablespoon of olive oil into your deep pan or wok and sauté the rice gently till it begins to go clear, and is fully coated with the oil. It can gently 'golden-brown' a little, but do not let it burn! About 10 minutes, stirring constantly.


- Pour in the white win, bring to the boil.


- Chop and add the chillis. 
TASTE after cooking for a further five minutes.
The rice should be a nice moist mixture by now. 
Add more wine if it looks a little dry.
Add more chilli if it's not warming the cheeks.


- Stir the coconut milk (or 50g creamed coconut in soya milk) into the rice till fully combined.


- Finely chop the lemongrass and add together with your lime/lemon juice.

Top to bottom:
Freshly picked garlic leaves, lemongrass, chilli slices.

- Make up your stock and add to the rice mixture. Bring to boil, then allow to simmer, stirring frequently.

- Add the chopped garlic glove, and turmeric. This'll give it its unusual golden glow.


- Add salt and pepper to taste.

- Keep cooking till most of the liquid is dissolved into the rice. It will go a little porridgy, but that's OK - and KEEP TASTING!

Serve with the chopped green garlic leaves on the top. Works well as a main dish, or as a small side with a main event.




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