vegan pancakes – crêpes
Rezept für ca. 10 Crêpes
2 cups Almond milk or other milk + 125 water or milk
1 cup spelt flour
1 1/2 Tbs. starch , corn or potato
1 Tbs. sugar
pinch salt, Vanilla and cinnamon
3 Tbs. Apple sauce
1 Tbs. Oil
Sift the flour in a bowl, add sugar,starch, salt and spices, mix together and add the oil and apple sauce. After pour only half of the milk in the bowl and start beating the batter with a whisk.. Add more milk till you get a creamy consistence of the batter. May be you need more milk or water. With my spelt flour I needed an additional 125ml (1/2 cup). Make sure there are no lumps in the batter. Let it rest for about 20 Min.
In a non stick pan on medium heat with little oil make thin pancakes, it takes around 1,5 minutes one side and 1 minute the other side. Goes a lot faster than batter with eggs. Pay attention to the time and the edge of the crêpe, you don’t want them too dry.
How to make a vegan Avocado bon bon
make a kind of dough out of 3 rice or kamut waffle, soak it in tomato juice, add fresh chopped cilantro, salt, pepper, wasabi paste. Let it set in the fridge for few hours. Make little balls and cut the avocado in very thin slices
Put the slices on top of the <meat ball> and wrap plastic around it
cut the plastic end off, unwrap and present the avocado bon bon on a plate with chilli sauce or anything you like
Little vegan mincemeat pies
here in French from my favorite web site: http://www.cherrypepper.fr/vegan/blog/mince-pies-petits-biscuits-gateaux-noel/
filling for the mincemeat pies
- 50 ml orange juice
- 100 g organic cane sugar
- 300 g red fruits
- 75 g dried Cranberries
- 30 g dried apricots
- 50 g raisin
- 30 ml Amaretto or almond flavor
- spices like cinnamon, cardamom, cloves, nutmeg
- Vanilla, pinch salt und 1 Tee. Agave nectar
Mix orange juice and sugar in a pot, boil and add the fruits and let it simmer for few minutes. After around 10 min. add all the dried fruits, (chopped in little pieces) salt, vanilla, the amaretto and spices, simmer for another 30 min. or till it becomes a thick fruit paste. Sweeten with Agave nectar for your taste.
Make the dough while the fruits are simmering
- 250 g spelt flour (if possible 1050) or wheat flour
- 100g ground almond
- 1,5 Tee. baking powder
- ca. 2 Tee. cinnamon or spice you like
- 150 g organic sugar
- 2 tb. starch as egg replacement
- Vanilla, salt
- 100g almond butter
- 2 tb. natural oil
- 110 ml nut milk
Mix all the dry ingredients in a bowl and add the almond butter and oil. Make a crumble mix with your fingers and pour the nut milk in the middle, knit a dough, cover and let chill for about 30 min. in the fridge.
Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into circle with a cookie cutter and place the circle in a muffin form. I used a caipirinha muddler to press the dough into the form. After filling the little dough pies with the fruit paste place another cookie on top. I cut a star in order to cover the fruits, brush with a little almond milk and sprinkle a little bit of sugar on top.
preheat the oven to 325 degree F. and bake for about 15 min. or light brown and the fruits are bubbling. Let cool a little bit before taking the pies out of the form. Store in dry and cool container for 5-6 days or freeze them.
Wild vegetables and mushrooms on fresh pea soup
for the pea soup:
- 300 g frozen peas
- 1/2 small onion
- 1 clove fresh garlic
- 1 Tbsp. Oil
- 1/2 Chili or jalapeno without seeds
- 600 ml veggi broth
- for your taste may be more salt or pepper
- after cooking add 1 Tbsp. Cashew butter and blend until smooth
Onion and garlic chopped in small pieces and roasted in the oil for 2-3 minutes. Add the peas, the seeded jalapeno and broth, cook for about 25 minutes. After cooking add the Cashew butter and blend until smooth. Add salt, pepper for your taste. I also had some veggi left over, like Zucchini and some root vegetables and add them into the soup after blending.
Cut the wild mushrooms in pieces and fry it with onion cubes in Oil ( I use Avocado oil)
Serve the soup in a bowl, add wild vegetables, like Sea asparagus and sea spinach and arrange the mushrooms on top of it.
This meal takes less than 30 Min, it is still fast food !
Red Beet spread
- 4-5 Red Beets, cooked and skin removed, set aside one red beet to chop it up in little pieces
- 1/4 Cup Cashew, soaked for 30 min in water or use 1 Tbsp. Cashew butter
- 3/4 Cup Sunflower flour, I made the flour in a coffee grinder
- 3 Tbsp. or more Apple Cider vinegar, the beets need acid
- 1 Tsp. Wasabi or more, depends on how spicy you like it
- 1 Tsp.. salt
- may be a little water and oil if it is too thick
Remove the skin from the cooked red beets and chop it up in pieces. Set aside one beet for later.
In a Blender, I use the Vitamix, mix all ingredients on high until smooth and creamy.
Transfer the spread in a bowl.
Chop the one red beet in small cubes and mix it under the spread.
For a little acidity kick I also chopped 2 pickled cucumber in little cubes and mixed it with the spread.
Red bell pepper spread
- 2 big grilled red bell pepper
- 1/4 cup Cashew nuts, soaked in water for about 30 Min.
- 3/4 cup sunflower flour, use a coffee grinder for the sunflower seeds to make the flour
- 2 Tbsp. apple cider vinegar or white vinegar
- 2 Tbsp. oil
- 1-2 Teasp. garlic salt or salt and 1 clove of garlic
- 1 Teasp. smoked pepper or natural smoke flavor
- optional lime juice
If you want it more spicy at Chili powder or any spice you like.
I soak the cashew in water for 30 min. in order to make the spread creamier. For the sun flower seeds I use an cheap coffee grinder. It is a lot easier for small portions than the vitamix or other power blender. I also use the grinder to make powdered coconut sugar
You can make the grilled pepper on the BBQ or in the oven. Grill till the skin turns black. Let it sit for 15 min. covered with a damp cloth. Remove the skin and chop in pieces.
The grilled red pepper and other ingredients in a blender (I use my vitamix) and blend together until smooth and creamy.