Today I’d like to share a recipe for one of my favorite warming comfort beverages that’s perfect for a rainy day or just whenever you need a little boost physically or to your mood. And not only is turmeric in warm milk with chai spices delicious and calming (try it in the evening at bedtime), but it’s also kind of a superfood with health benefits.
Turmeric has very potent anti-inflammatory properties, helping prevent or alleviate inflammatory conditions such as arthritis and stroke. It contains curcumin, a powerful compound that’s been shown to inhibit the growth of certain types of cancer, from cell mutation to metastasis, killing cancer cells without harming your healthy cells. Many sources recommend taking one teaspoon of turmeric per day, which is why I put a full teaspoon in my turmeric chai latte, but you can definitely use less if the taste is too strong for you, especially at first. I found that the flavor grew on me and I was able to have more of it at once over time. The other spices and the sweetener in this drink also help make the turmeric more palatable.
The exact spices (and quantities thereof) you use in this latte are up to you, but don’t skip the black pepper because it greatly enhances your absorption of the turmeric.
Just one thing to be careful of… turmeric’s bright yellow color is almost impossible to get out of fabric and other porous materials! So be sure not to let this chai latte splash on your clothes or get onto your kitchen towels. Similarly, don’t put anything containing turmeric into a plastic container.
The recipe below is for one serving.
Turmeric chai latte
1 cup (240 ml) plant-based milk such as oat or soy
1 teaspoon ground turmeric, or less to taste
1/4 teaspoon ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves (optional)
1 teaspoon agave syrup, other liquid sweetener or sugar, or more/less to taste
vegan marshmallows (optional but nice!)
Begin by heating up your milk, either on the stovetop or in a microwave, to just below a simmer. Then either turn off the heat or reduce it to very low.
Add the turmeric and other spices.
Whisk everything together to make sure none of the spices form clumps, and to make it a bit frothy.
Now add your agave syrup or other sweetener. Taste and adjust the spices and sweetener to suit your taste.
Serve in a glass or ceramic container that’s non-porous enough not to become stained yellow by the turmeric. Top with a sprinkle of cinnamon or any of the other spices in the drink.
And to make this latte into even more of a treat, why not top it with some marshmallows? I used my very favorite vegan vanilla marshmallows (from Ökovital, available at Un Monde Vegan in France) and sprinkled more cinnamon on top.
Every year when spring comes around, I find myself suddenly coming back to life after months of a dark, dreary existence that’s gone on so long, I’ve forgotten it’s possible to feel different. All at once I’m able to float outdoors, light and unencumbered by the heavy, hateful coat that’s been my constant companion as long as I can remember. The world is fresh and new, I am fresh and new and an unsuspected life force appears, motivating me to get out of bed, do things and make plans.
It’s all the more cruel when nature realizes it launched spring too early and takes it back for a couple more weeks. That happened recently – after a glorious, wonderful last week of March, during which I felt like a different person, cold weather and colorless skies returned for days and days and days, dousing my inner light.
Clearly, the sun and warmish weather play an enormous role in my well-being. I’m kind of like a solar-powered calculator, malfunctioning or just shutting down when there isn’t enough sunlight. Does this mean I should move to Ecuador? Probably.
Anyway, it was during the bitterness of this time-between-springs here in Paris, as my heart stopped throbbing to the pulse of flowers and honeybees and began muttering existential complaints, that I felt the need for a comfort food of some kind. Especially for breakfast, waking up to another cold day and definitely needing some crunchy, apple-y courage to face it. Toast naturally came to mind, as did apple pie. But you can’t have both. Or can you?
Introducing apple pie toast: a very easy apple pie, or a very fancy kind of toast, depending on your point of view. You can whip it up fairly quickly, cooking the apples while your coffee is brewing, and the results are well worth it. There’s also lots of room for variation and different flavor combinations depending on the spreads you use.
Happily, the weather has turned nice again (for good this time, let’s hope), but I’m glad to have come up with this chilly-season comfort breakfast while awaiting spring’s return.
Apple pie toast
Makes enough for 2 to 3 pieces of toast
1 apple (I prefer a green, tart kind like Granny Smith)
Juice from half a lemon
3 teaspoons sugar, white or unrefined cane, or more to taste
Small pinch salt
2 or 3 pieces of sliced bread
Nut butter (white almond, cashew or other)
Optional garnish: raisins, sliced strawberries etc.
Chop your apple up into smallish cubes. If it’s organic, you can leave the skin on.
Place in a small frying pan over medium-high heat. Squeeze the juice of about half a lemon over the diced apple and stir to incorporate. If the apple seems like it’s going to stick to the pan, add a small amount (a few tablespoons) of water.
As the apple cooks, add the sugar and stir it in (I used rapadura). The sugar will caramelize a bit, so be sure to keep stirring occasionally so nothing burns.
Add a few shakes each of ground cinnamon, nutmeg and ginger. If you like, add other seasonings such as ground cloves (be careful: a little goes a long way) or tonka bean.
Take the apple off the heat once it reaches the level of done-ness that you like. For me, that’s somewhere between crisp (raw) and the texture of apples inside a traditional apple pie baked in an oven with a crust on top.
Spread some nut butter on your toast. Here, I’ve used white almond butter (which is a bit runny), but you could opt for cashew butter or something with a more noticeable flavor like hazelnut butter, speculoos spread, chocolate-hazelnut spread or even peanut butter (?). Alternatively, plain or vanilla yogurt or cream cheese would work too. If your spread has a lot of sugar in it, consider adding less sugar when cooking your apple.
Now place the cooked apple evenly over the toast, and serve. Optional garnish: I used dried strawberry, but man, are they expensive! I recommend fresh strawberry instead, or maybe raisins or dried cranberries. Consider a sprinkling of gomasio too.
Apple pie toast makes for a lovely breakfast, together with coffee or tea. Keep it in mind if you want something to amaze and delight your next overnight guest!
(Also yummy in bed if your place has circa-1912 single-paned windows and is just too drafty.)
If you try this, let me know in the comments what your favorite spread to use is!
Here’s a fun and easy salad that you can use as a sandwich filling or serve atop a green salad or in lettuce cups. It’s a vegan dish inspired by a chicken and pinenut salad sandwich I used to have at Beans & Barley in Milwaukee back in my student days. The curry adds a delicious warming dimension, the chopped celery gives a nice crunch and the toasted pine nuts lend a gourmet air.
Begin by toasting your pinenuts. Place them in a dry frying pan and heat over low/medium for several minutes, shaking the pan to stir occasionally. Stay right there in the kitchen during this process, so you can keep an eye on them… once they begin toasting, things can go fast and they can end up burnt in no time. Pinenuts are expensive, so it would be sad to have to throw them out. You can also chop your celery during this time (not shown).
This is the vegan “chicken” I used. You can also try this same recipe with firm tofu, tempeh, chickpeas or seitan.
It comes in the form of large chunks, which I recommend chopping into smaller pieces. The package says to cook it, but it’s actually already cooked and since this is a cold sandwich, there’s no need.
I used this German vegan mayonnaise I found at Un Monde Vegan in Paris. These days, more and more vegan and non-vegan brands are coming out with vegan mayo.
Mix the curry powder into the mayonnaise. I used 3 teaspoons for 1/3 cup mayo, but you could add less or more curry powder as you like. Make sure your curry powder is fresh, because after it sits around for a while it loses its flavor, and you don’t want to miss the punch that full-flavor curry packs in this dish.
The curry gives the mayonnaise a beautiful vibrant yellow color.
Mix the curry mayonnaise into the “chicken”, then incorporate the chopped celery and pinenuts. If you won’t be serving the salad right away, wait until the last moment to incorporate the pinenuts so they stay more crunchy. You may want to reserve some pinenuts to add as a final garnish if you’re serving this salad in lettuce cups for example.
To make a sandwich, toast some bread (this is the foldable stovetop “camping” toaster I use because there isn’t room in my kitchen for a normal toaster). 😉
Top the toast with some of the “chicken” salad, then add onion and an herb garnish, if desired. You could also serve this with lettuce and tomato. This can be either an open-faced sandwich, as shown above, or a traditional sandwich with two pieces of bread, as shown below.
Variation: I recently learned of a British dish, coronation chicken, that’s quite similar to this and was invented for Queen Elizabeth II’s coronation banquet. It differs in that it has no pinenuts but does have chopped dried apricots and flaked almonds.
Necessity truly is the mother of invention, as I learned last month when I wanted to make my annual vegan galette des rois (see my matcha version for more details). As soon as the first of January rolls around, everyone in France is seized with the desire to make one of these frangipane-filled pastries, which require a sizable quantity of ground almonds. If you don’t happen to think of it ahead of time and buy your ground almonds before the end of December, you may be out of luck. I was, at least, on the day I went out to get mine… all three stores I tried were out of stock even though it was past the middle of the month.
Ordinarily, I might have given up at this point, but I was determined to make the dessert to serve at my Biden-Harris inauguration viewing party (well, not really a party since there were just two of us, but it felt festive!) because I had a plan to make it BLUE. Yes, blue, in honor of the Democratic Party’s color. And it struck me that grated coconut could probably substitute quite nicely for the almonds and would also accommodate the blue spirulina I planned to use as a natural food coloring. It worked out really well, and I realized I’d inadvertently invented something new, which I am calling “cocopane” (as in coconut frangipane; pronounced “coco pan”).
So for this month’s recipe, I decided to experiment more with this new filling and to try pairing it with a fruit. I initially thought of banana, but then since it was to be a Valentine’s recipe, I decided to use something pink instead.
These lovely turnovers would make an excellent romantic breakfast for you and your Valentine – whether they’re human or a furry friend – but could also serve as a dessert. They’re best enjoyed soon after baking, so if you plan to have them as an after-dinner treat you could prepare them earlier in the day, up to the point where they would go into the oven, but then chill them in the fridge, preferably in a sealed container so the dough doesn’t dry out.
Raspberry cocopane pastries
Makes 4 turnovers
1 prepared flaky pastry crust (keep refrigerated until the last moment)
3/4 cup (50 g) dried grated coconut
2 tablespoons cornstarch
3 tablespoons white sugar
1/4 cup (60 ml) unsweetened liquid coconut cream or canned coconut milk
1 tablespoon coconut oil, melted
1/2 cup fresh or frozen raspberries (or raspberry jam)
1 teaspoon additional white sugar
1 to 2 tablespoons powdered sugar for dusting
Preheat your oven to 350°F (180°C) and mix together the grated coconut, cornstarch, sugar, liquid coconut cream (or canned coconut milk) and melted coconut oil. If you can’t find coconut cream/milk, another unsweetened liquid plant-based cream (such as soy or rice) will do.
You now have a bowlful of “cocopane” and it should have the consistency of a moist paste. If your mixture is too dry, add a bit more coconut cream/milk, and if it’s too wet, add some more grated coconut.
Now for the raspberries… I used frozen berries and allowed them to thaw on the counter for a few hours. I then strained out the juice they released while thawing and mashed the berries lightly with a fork. I added about a teaspoon of white sugar, but you could use less or more according to taste. If you can’t find berries, you could always use prepared raspberry jam or compote (in this case, do not add sugar).
You can use the raspberry juice later as a food coloring, for example to make a pink frosting as in my Valentine’s cookie recipe or to color almost anything else pink (the juice will keep in the fridge for a few days).
Trace a few circles onto the pastry, either with a paper template or an upturned bowl. I made mine 5.5 inches (14 cm) in diameter, but the size will depend on the size of your pastry. I then pieced together the remaining pastry bits to make a fourth circle. Alternatively, you can cut the pastry into four parts and fold each one over for a more triangle-shaped turnover.
Place about a tablespoon of the cocopane onto one half of each pastry circle, leaving a border around the edge. Be careful not to overfill.
Now add some of the crushed raspberry mixture on top of that.
Fold the pastry circle over until the edges meet.
Now seal the edges firmly with a finger or thumb to ensure that they don’t come apart while baking. Some cocopane and raspberry mixture may be left over when all your pastry circles are filled (they make a nice topping for plain yogurt).
Place the pastries onto a baking sheet lined with parchment paper, and bake for 20 to 25 minutes in your preheated oven.
They’re ready when the tops are golden brown. As you can see, the one at the back left didn’t have a good seal because some of the raspberry mixture overflowed while I was closing it. The one at the back right was made from the pieced-together pastry scraps so did not stay completely together… Luckily, the powdered sugar dusting is a remedy for small flaws like these!
Allow the pastries to cool for a few minutes, then dust the top with some powdered sugar. I like to put mine through a small sieve to ensure a fine consistency.
And there you have some lovely, freshly baked raspberry cocopane pastries… the perfect thing for a very romantic Valentine’s Day breakfast!
Crunchy and flaky on the outside, soft and fruity on the inside.
Just before serving these yummy treats, hit “play” on this video:
Use another type of fruit (cherries, apricot, apple or banana come to mind).
Color the cocopane blue with blue spirulina before adding the raspberry (your result will undoubtedly be a bit purple) or green with matcha.
Add a bit of rosewater to make a raspberry-rosewater version.
For a frangipane version, use ground almonds instead of grated coconut, and substitute soy cream and canola oil for the coconut cream and coconut oil.
In all my years eating (American) carrot cake, it somehow never once occurred to me to put chocolate on it. But when I discovered that such a thing existed in Brazil (bolo de cenoura com calda de chocolate in Portuguese), it made nothing less than perfect sense to me. Here’s my vegan version of this tasty treat – try it for yourself and see what you think!
Traditionally, Brazilian carrot cake doesn’t contain raisins or walnuts, but I couldn’t resist adding them for nostalgia reasons (they’re totally optional though and can be omitted without the need to change the other ingredients). For the chocolate topping, I made a simple glaze from cocoa powder, maple syrup and a bit of salt. I recommend mixing up the glaze and applying it to the individual slices just before serving them, so the amounts given for the glaze are for two pieces of cake. You can double or triple this as needed however, if you’re making this after the Great Pandemic of 2020-2021 is over (fingers crossed it doesn’t last longer) and you actually have nine people eating this together in one place.
Makes one 8 x 8 in. (20 x 20 cm) cake
1 packed cup (150 g) grated carrot
1/2 cup (118 ml) applesauce or other fruit compote
1/4 cup (59 ml) neutral-flavored oil
2 teaspoons apple-cider or white vinegar
2 teaspoons vanilla extract
1/4 teaspoon lemon zest
1 & 1/2 teaspoon cinnamon
3/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar
1 & 1/2 cups flour
1/4 cup golden raisins (optional)
1/4 cup walnuts, roughly chopped (optional)
Begin by grating up your carrot into a medium or large mixing bowl. If it’s organic, you can just scrub it with a vegetable brush rather than peeling it. Preheat your oven to 350°F (180°C).
Next, add your applesauce or other fruit compote to the bowl. I actually used apricot sauce (compote) as that’s what I had on hand, without it changing the flavor of the cake in particular.
Grate a bit of lemon zest to add some brightness to the cake. I used 1/4 teaspoon, but you could add a bit more if you’re partial to a lemony flavor.
Now add all the other ingredients apart from the flour, and stir thoroughly to combine.
Finally, add the flour and stir gently until just combined (be careful not to overstir).
Transfer the batter to an 8 x 8 inch (20 x 20 cm) baking dish lined with baking paper or oiled. Place in the preheated oven and bake for 25 to 30 minutes. Check for doneness by inserting a toothpick into various parts of the cake. If it comes out clean, it’s ready but if there’s some batter sticking to it, give it another 5 minutes and then test it again.
The nice thing about baking paper is you can just lift the entire cake out of the baking dish and put it on your countertop for easier cutting. Allow the cake to cool for 15 minutes or so before cutting or you might not be able to make clean cuts through it.
I cut mine into nine pieces, each measuring about 2.5 inches (6 cm) square. Now you’re ready to mix up some chocolate glaze!
Makes enough glaze for two pieces of the carrot cake.
2 teaspoons unsweetened cocoa powder
2 teaspoons pure maple syrup (add more for a thinner glaze)
tiny pinch salt
You can hardly find a simpler recipe… just put these three things together and stir! At first the maple syrup will not seem to mix into the cocoa powder, but keep persisting and it will suddenly become a frosting/glaze. If you want it to be thinner and more drippy, add a bit more maple syrup.
Apply the glaze in whatever amount you like.
And there you have it!
Time to take a bite…
Looks moist and yummy. But how will it taste?
Two thumbs up!
And as you may be aware, Valentine’s Day is just around the corner! This dessert may not seem very Valentine-y at first glance, but stick a heart on it and it suddenly is. 🙂
In the years since my move to France, I’ve often missed the contact with Mexican culture that you get living in the United States. While attending university, in both Wisconsin and California, I supported myself working as a restaurant server, and in our downtime would often chat with the cooks. No matter what type of restaurant it was, in the Midwest and on the West Coast alike, the kitchen staff was invariably 95% Mexican, and I ended up learning not only lots of things about these immigrants’ lives and experiences but also a good deal of Spanish too (pretty easy, since I already knew French).
I recently happened upon a Netflix show that brought up lots of nostalgia for me: Genteified, which tells the story of urban displacement, or gentrification, and the ways it affects the lives of a fictional Mexican-American family living in Los Angeles.
The comedy-drama, which debuted in 2020 and is supposed to have a second season at some point, follows the adventures of Casimiro Morales, who runs a taqueria, and three of his grandchildren: Erik, who helps out at the shop, budding artist Ana, and Chris, who works in the kitchen of a swanky restaurant and dreams of earning a culinary degree in Paris.
When gentrification begins to push the rents in the neighborhood upward, Casimiro realizes that the future of his taco shop may be in jeopardy. Chris tries to help with ideas to attract more customers, one of them being to begin offering exotic new tacos of the day. As you may have guessed, his first one is an Indian-Mexican fusion creation, a chicken tikka masala taco. He makes one for his skeptical grandpa to try, but while Casimiro ends up loving it, the unconventional taco doesn’t appeal to his regular customers.
It sure appealed to me though, and it wasn’t long before I assembled my own version of a tikka masala taco, using vegan “chicken” (once with aiguillettes from Les Nouveaux Fermiers and another time with émincés from Herta) and a tikka masala curry paste I found at Mon Epicerie Paris here in the City of Light. But you can use any kind of vegan chicken, or even tofu, tempeh or seitan, etc. and substitute another red curry paste if you don’t happen to find a tikka masala one.
Vegan “chicken” tikka masala tacos
Makes around 6 large tacos or 12 smaller ones, depending on tortilla size
17 oz (500 g) tomato purée or stewed tomatoes
6.5 oz (180 g) tikka masala curry paste or other red curry paste
10.5 oz (300 g) vegan “chicken” or other vegan protein (tofu, seitan etc.)
6 large or 12 smaller Mexican-style wheat or corn tortillas
1 large red onion
1 small head lettuce
a few limes
optional: hot sauce, plain vegan sour cream or yogurt
Start by prepping the taco garnishes, dicing the onion, chopping the lettuce and cutting up the avocados (or make a guacamole out of them) and the limes. Set them all out in small bowls so you can put your tacos together quickly once the tikka masala “chicken” is ready.
I used a little more than half this can of stewed tomatoes, and the whole jar of curry paste, but you can experiment with larger or smaller amounts of curry paste depending on how spicy your paste is and how spicy you want to make your sauce.
Break up the whole tomatoes, if using whole stewed tomatoes, and stir in the curry paste until it’s fully incorporated.
These are the vegan “chicken” products I used, for different batches. They’re quite similar to each other, but the Nouveaux Fermiers one is probably nicer (and more expensive). To make the amount specified in this recipe, you’ll need two packages of whichever one you opt for.
Place the “chicken” in a frying pan with a little vegetable or olive oil (shown here is the Nouveaux Fermiers “chicken”). Since the product is already cooked, you basically just need to heat it up and maybe get it a little bit browned.
Now add some of the tikka masala sauce and heat it together with the “chicken” until the sauce has the thickness you like. You might have some sauce left over. Shown here is a portion of just 5 oz (150 g) of the “chicken”, so not all the sauce has been added.
If you’d like to have a creamy tikka masala sauce, mix in a bit of unsweetened soy cream or yogurt at the very end, after you turn off the heat. I didn’t do that here, but will try it another time.
Open the tortilla package at the last moment to prevent them from drying out (shown is the tortilla size I am referring to as “large”). If you want to heat the tortillas before making your tacos, try to do it in a steamer and then immediately transfer them to a plastic or ceramic airtight tortilla keeper like the ones they use at Mexican restaurants. I don’t recommend heating them in the oven or on the stovetop, since they’ll become dry and rigid and will no longer fold properly. You’ll find some more tortilla reheating tips here.
Place a serving of the tikka masala “chicken” along the center of a tortilla and then add your garnishes. Squeeze some lime juice over top and finish with some cilantro leaves. The lime and cilantro make a big difference to the overall flavor of the taco, so don’t leave them out!
If you like, you can also add some vegan crema (sour cream or plain soy yogurt with a bit of tamari mixed in).
I garnished this taco with some spicy green olives too. You may want to drizzle some Tabasco or other hot sauce over the top as well.
Fold up the taco and it’s ready to eat! To keep to the Indian-Mexican fusion theme, play some Bollywood music while you eat. Afterwards, have some chai tea while checking Genteified out.
And for those of you in Paris, I have some good news! Vegan Mexican chefs @veganomexa have been holding pop-up events here and there around the city! I was recently lucky enough to get in on one and enjoy some authentic Mexican tacos and tamales with fillings like jackfruit mole and soyrizo with a green tomatillo sauce. I was in heaven! Follow their Instagram to find out about upcoming events.
In this post I’ll be showing you how to make your very own homemade cashew cheese. It’s the perfect addition to your Thanksgiving, Christmas or New Year’s table!
This super-easy, hard-to-mess-up recipe is endlessly variable – I’ve made a black pepper version here but you could easily omit the pepper and add fresh or dried herbs or your favorite ground spices (try smoked paprika, cumin, coriander, curry powder etc.).
Peppery cashew cheese
Makes around 1 cup of spreadable cheese.
1 cup (100 g) unroasted, unsalted cashews
2 tablespoons freshly squeezed lemon juice
1 teaspoon miso paste (white for a milder cheese, brown for a stronger flavor)
4 teaspoons nutritional yeast
1/2 teaspoon garlic powder
1/2 teaspoon onion powder or flakes
1 tablespoon olive oil
4 teaspoons crushed black peppercorns
soy sauce or tamari to taste (optional)
herbs for garnish (optional)
1/4 cup water
1/2 teaspoon agar-agar powder
Equipment needed: food processor with S-blade and (ideally) plastic wrap.
Begin by soaking the cashews in water for at least 8 hours (or even up to 24). If you’re in a hurry you can alternatively use 3.5 oz. (100 g) prepared cashew butter without any sugar or other additives and skip to the step where you add the lemon juice and other ingredients.
When the cashews are done soaking, drain and rinse them and transfer them to the food processor.
Add the lemon juice, nutritional yeast, miso paste, garlic powder, onion powder/flakes, crushed black pepper and olive oil.
Process everything together, stopping to scrape down the sides as needed. Taste to see if the mixture is salty enough for you. If not, add a bit of soy sauce or tamari, blend thoroughly and taste again. Adjust the other seasonings and ingredients to taste, if needed.
In a small saucepan, bring the 1/4 cup water to a boil and add the agar-agar powder. Reduce heat and simmer for at least one minute (to activate the agar-agar), stirring constantly.
Immediately add the agar-agar mixture to the cashew mixture and blend. Scrape down the sides and blend some more to ensure that the agar-agar gets combined into all of the cashew mixture. Transfer into a large ramekin or two or more smaller ramekins, ideally lined with a bit of plastic wrap (I didn’t have any when I made this, but it makes the cheese much easier to unmold and also keep fresh). If you don’t use plastic wrap, oil the inside of the ramekin to be able to remove the cheese more easily later.
Cover and refrigerate for at least one hour to allow the agar-agar to set.
Unmold the cheese onto a serving dish, smoothing out the top and sides as needed with a knife as if you were applying frosting to the side of a layer cake. Garnish the top with additional crushed black pepper or nutritional yeast or the herbs you have used if you’ve made a different version.
Serve with crackers or slices of baguette and some fresh fruit (grapes, figs, sliced apple or nectarine, etc.).
Something I really love to have with cheese is a fruit chutney of some kind, such as this accidentally vegan one from Marks & Spencer.
Variations: instead of pepper, you can use fresh or dried herbs or any other seasonings you like (smoked paprika, cumin, coriander, curry powder, etc.). Garnish with more of the seasonings – a dusting of paprika could make it particularly appealing. Experiment with larger or smaller quantities of the other ingredients (miso, nutritional yeast etc.) to tailor the cheese to your own personal preferences.
I don’t have a long and elaborate story to go with this recipe (for once!) so let’s just get to it, shall we?
This is your standard, basic, garden-variety vegan pancake recipe. As the title of this post suggests, you can make the pancakes any old size you feel like. Regular sized pancakes are always great on a weekend morning, but tiny ones that can be eaten as pancake cereal, or alternatively served to your cat and/or Barbie doll, are fun too.
Makes around 10 medium-sized pancakes, or many more tiny ones.
1 cup flour 3 tablespoons sugar 1/2 teaspoon salt 2 teaspoons baking powder 1 tablespoon vegetable oil 1 cup cold water
Equipment needed: large frying pan, griddle or electric crêpe/pancake maker.
Place all the dry ingredients in a medium-sized mixing bowl.
Add the oil and water and whisk until just combined (be careful not to overmix). At this point, if you have not done so already, you can begin heating your frying pan, griddle or electric crêpe/pancake maker.
With a ladle or large spoon, pour a bit of batter onto the heated surface, trying to make all the pancakes the same size. In the photo above, the ones on the right look larger but this is mainly an effect of iPhone photography.
When the batter has become bubbly and opaque, flip them over. I like to use this long wooden crêpe-turning device. Allow to bake for another minute or two until the bottom side is done, then transfer to a plate and cover until all the pancakes are done. If you like, you can keep them in your oven heated to a very low setting.
Serve with yogurt, fruit and maple syrup.
To make tiny pancakes, prepare the batter as directed above but drop tiny amounts onto the heated surface using a teaspoon.
Since they’re so little, they’ll bake faster than regular-sized pancakes, so you will probably need to begin flipping the first ones before you have covered the whole surface with mini-pancakes.
To serve as pancake cereal, place in a cereal bowl and cover with a milk of your choice.
To stick with the pancake theme, you may wish to top them with some maple syrup. Berries or chocolate chunks might also be nice.
Variations: add chocolate chips or chunks to the batter or place thin banana slices onto the batter after pouring onto the griddle. Mix some cocoa powder into the batter for chocolate pancakes.
The other day I was thinking about beautiful sunny Lisbon (one of my favorite cities) and that brought back memories of a strange but delicious sandwich I once ate there.
It was 2011 and over the past year I’d been transitioning to a vegan diet. At that point I was already about 99% vegan, with occasional small exceptions for things like chaussons aux pommes (which we happily can now get in an excellent vegan version in Paris at Maison Landemaine).
Anyway, in those days, when I traveled I never knew if, where or when I would find vegan food, but I was determined to try all the same. There were a couple of vegetarian restaurants in Lisbon already, but they were a certain distance from my hostel and on my first day I couldn’t stray far from it due to a work project I had to finish up on the hostel computer (yes, I had to work during part of my vacation… that’s the freelance life).
It was lunch time when I first arrived in the city, and I strolled through the streets in search of food, feeling not especially hopeful. I had passed by a number of clearly meat-centric places and was realizing I would probably have to go to a grocery store for some hummus and crudités when I spotted an Irish pub. Experience had already taught me that no matter where in the world they are, English, Irish, Scottish and Australian pubs tend to always have at least one vegetarian/vegan food option on their menu, in keeping with the customs of their country of origin.
The Irish waitress at this Irish pub told me they had something like a BLT (bacon, lettuce and tomato) but with peanut butter instead of the B. I must have made a face or furrowed my brow because she quickly added, “It sounds strange but it’s actually really good!” I decided to be open-minded and give it a try.
Sure enough, it was surprisingly yummy. The crunch of the lettuce and freshness of the tomato went quite well with the peanut butter, which is not really that different from bacon when you consider its rich flavor and saltiness. There was also raw onion and something that elevated it to a whole other level of yumminess – capers!
I recreated the sandwich back home in Paris after this trip, eventually perfecting it with the addition of tofu. Although it’s not at all Irish or Portuguese, it has stayed “the Irish Portuguese sandwich” in my mind, although I suppose it could also be called a PBLT. Perhaps you’d like to give it a try?
By the way, as someone with a fiery passion in her soul for beautiful tiles, I’ve been in love with Portugal since my first visit there in 2008. Even many house façades are tiled! If you too love tiles and patterns, I highly recommend a visit to this lovely Iberian nation (don’t miss the Museu Nacional do Azulejo or National Tile Museum).
Anyway, back to our recipe…
The Irish Portuguese sandwich
Makes 1 sandwich
2 slices of bread
3 to 4 ounces (80 to 100 g) firm, pre-baked tofu, plain or smoked
1 medium tomato
Half a small onion (yellow, white or red)
First of all, to more effectively get into the spirit of this post, fire up some fado music. Next, slice up the tofu and place in a frying pan over medium heat to brown on both sides.
While you wait for the tofu to be ready, spread one piece of bread with mayonnaise and the other with peanut butter. When the tofu is browned, place it on the peanut butter side. This will make the peanut butter get warm and melty, part of what makes this sandwich so good.
Top the peanut butter and tofu with slices of tomato and onion, then add as many capers as you like. Now place the chopped lettuce on the slice of bread with the mayonnaise and put your sandwich together!
Serve with some salad, chips or fries depending on your mood.
Is your tummy rumbling yet?
It’s delicious whether you happen to be in Lisbon or your own city! If you’ve finished listening to the other link above, try some Madredeus and Lisbon Story by Wim Wenders.
Variations: Try with smoked tofu! And experiment with sundried tomatoes in place of fresh ones, if you’re making this outside of tomato season.
Followers of my Instagram page will know I’ve been making a lot of nut butter loaf cakes lately – I find they make a really good breakfast item, especially with a lower amount of sugar (a half-cup or less). But they’re also tasty enough to be served at a tea party, especially if topped with a sprinkling of powdered sugar or a drizzle of simple chocolate icing (cocoa powder + maple syrup).
Below is a recipe for an all-American (lol) peanut butter version that can easily be adapted with a different type of nut or seed butter such as hazelnut, pistachio, cashew, sesame seed or sunflower seed. Take a look at myalmond cake and sesame cake recipes for some ideas.
And if you’d like to fancy things up, you can always bake the batter in a round cake pan. For a layer cake, double the ingredients and divide the batter between two round cake pans, and use more of the nut butter, mixed with some powdered sugar, as the filling. Certain flavors also go well with fruit: try white sesame with slices of apple or pear on top. Scroll to the bottom of this post for some ideas.
1½ cups (188 g) all-purpose flour
½ cup (100 g) granulated sugar (add up to ¼ cup more for a sweeter cake)
1 teaspoon baking soda
½ teaspoon salt
1 cup (236 ml) cold water
¼ cup (60 ml) neutral-tasting oil
1 tablespoon white vinegar or apple-cider vinegar
1½ teaspoon vanilla extract
3 heaping tablespoons peanut butter
salted peanuts and/or extra granulated sugar
Preheat your oven to 350°F (180°C). Combine all the dry ingredients except the salted peanut garnish in a large mixing bowl.
In a smaller container, combine the liquid ingredients, adding the peanut butter last.
Whisk everything together thoroughly until the peanut butter is completely blended into the rest. If you’re using a very thick peanut butter, you may need to add a bit more water.
Add the liquid mixture to the dry ingredients and stir until smooth (be careful not to overstir).
Pour the batter into a loaf pan (oiled or lined with baking paper) and top with salted peanuts and a sprinkling of granulated sugar. Bake at 350°F (180°C) for 30 to 35 min.
When you take it out of the oven, stab the cake in the middle with a toothpick to make sure the inside is fully baked. If it comes out with batter on it, bake for an extra 5 minutes, then test again. When it’s done baking, allow to cool for at least 10 minutes before cutting into it, or the slices may fall apart.
Enjoy as is or with some vanilla yogurt and/or fruit.
Some variations: black sesame topped with nectarine slices and toasted almond slivers (left), white sesame and walnut topped with apple slices and sesame seeds (top right) and white sesame and topped with apple slices, sesame seeds and powdered sugar (bottom right).
If you try one of these nut butter cakes and share a photo on Instagram, be sure to tag @rd.violet so I can see! 🙂