Great recipe by YouTuber VEGANLOVLIE (Teenuja). I make mine on a nonstick pan, oil-free, use oat flour (blenderized dry rolled oats) & use egg-like flavor of Kala Namak salt. Here’s her recipe:
Veggie Pancake
1 C chickpea flour (I use oat flour)
Salt to taste (I use Kala Namak)
1 t tumeric
1/2 t baking powder
3/4 c water
1/3 C mashed sweet potato
Handful cilantro
Chopped onion
Wilt spinach in pan, chop, then add to batter
Shredded carrots
Etc
Cook on hot griddle:
3 min one side
Flip
3 min other side
Flip
1 min on first side
Done!
Combine:
2 C oat flour (benderized rolled oats)
1.5 t baking soda
1 t salt
1/3 C brown sugar
1 t vanilla
1 soft banana or 1/2 avocado
1/2 C apple sauce
1/2 C almond milk
1/4 C walnut pieces
1/8 C vegan chocolate chips
Bake at 350 degrees on parchment papered cookie sheets for 15 minutes.
CORN HUSKS:
Soak dry corn husks in water to soften them. We will use them to encase the tamales while steaming them. (If husks are unavailable try using parchment baking paper.)
FILLING: (set these aside after preparation)
* Saute onions, garlic, tomato, squash (I used yellow & green), corn, cubed potato (may need to pre-bake potatoes a bit) in the following liquid – veggie broth, tomato salsa & a bit of water.
* Cooked/canned pinto or black beans (no added oil)
* Brown rice (I add some salsa while cooking)
DOUGH:
Combine corn flour (masa harina, it’s basically corn flour treated with lime), enchilada sauce (I just use canned version, red or green), saltfree veggie broth, fresh avocado & water (as needed) to form a soft peanutbutter-like consistency.
Now spread this buttery dough on husks with the back of a spoon, place small amount of filling on top, then wrap like a burrito. (Check out this youtube masa spreading video demo that I found online.)
And here’s zippity-quick video showing us how to fold tamales in their corn husks. (Very similar to my method, but instead of using string I simply fold the top down.)
Now steam over water, not *in* water (on stove top pot w/ steam basket, or double boiler, or pressure cooker) for aproximately 2 hours. (In pressure cooker I set to “steam”, close the vent & go for approximately 1.5 hrs)
And don’t forget to remove husks when you eat them!
These are easy-peasy & taste absolutely awesome! Each bite is a burst of summer sunshine in these cold winter months!
INGREDIENTS:
Brown Jazmine rice (cooked)
Quinoa (cooked)
Kale (cooked)
Rolled Oats (uncooked)
BBQ sauce (fat free)
(Note: Costco sells frozen cooked quinoa-kale for a quick meal)
INSTRUCTIONS:
* Combine rice, quinoa, kale in bowl & mix well.
* Add some dry oats & bbq sauce to acquire thick, pasty consistency
* Press mixture into burger molds & place molds in freezer for an hour.
* Remove patties from molds and grill.
* Store extra patties in sealed freezer bags.
Winter cometh! Let’s warm up the kitchen & our bellies with a lowfat, oil-free, plant based hominy soup.
INGREDIENTS:
3 ounces Soy Curls (dehydrated soy bean pods, available on Amazon)
2 medium diced red potatoes
2 medium diced carrots
1/2 small diced white onion
2 celery stalks, diced
4 garlic cloves, pressed
14.5 oz. can fire roasted crushed tomatoes plus the juice
15 oz. can hominy, drained and rinsed
3 C water
1 14 ounce can of vegan soup stock
1 T chili powder
1 T cumin
1 T cayenne
1 t oregano
Juice of 2 lemons
Chopped cilantro & onion, reserved for garnish
(For my batch I doubled this recipe)
INSTRUCTIONS:
* Soak soy curls in water to rehydrate.
* Water sauté pressed garlic & chopped onion, until translucent, in soup pot.
* Add cubed potatoes, carrots and celery, & sauté for 2 minutes.
* Add the can of tomatoes and its juice, drained hominy and spices.
* Stir to mix well.
* drain the soaking soy curls & shred with couple of quick, short pulses in blender.
* Add broth, water and the soy curls to the soup pot.
* Add juice of lemons.
* Bring to a boil, then reduce the heat to low, cover & simmer for 45 minutes.
* Serve, garnished w/ chopped cilantro & raw chopped onions.
* Makes 6 servings, delicioso!
2 t apple cider vinegar
2 c almond milk
1 1/2 c yellow cornmeal
1 c unbleached XL-flour
2 t baking soda
1 t XL-salt
3 T XL-sugar
1/3 c unsweetened apple sauce
1 T mashed XL-avocado
1/4 c frozen or fresh corn kernels
Preheat your oven to 400° F.
Combine vinegar, almond milk, apple sauce, avocado.
In separate bowl combine cornmeal, flour, baking soda, salt, sugar, corn kernels.
Combine wet and dry ingredients into one bowl and mix well.
Bake in lined, or nonstick baking dish for 50 minutes, or until cornbread passes clean knife test.
