Labor Day meant that I didn't have to go to class or to my office today, but it didn't mean I took a break in the kitchen. In fact, I've been very busy...
Bob and I used to love to go to IHOP and split an order of the harvest grain and nut pancakes. Yummy! I have always figured I could make something similar myself at home but never tried. This morning I felt daring, so I veganized and otherwise modified an old favorite pancake recipe to come up with this hearty, wonderful breakfast.
Nut and Grain Pancakes (Stand back, IHOP!)
1/2 cup whole wheat flour
1/4 cup coarsely ground oat flour
1/4 cup white flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup plain soy milk
1 teaspoon apple cider vinegar
1 tablespoon flax seeds + 3 tablespoons water (for 1 egg)
2 tablespoons (scant) oil
1 teaspoon vanilla
Water, as needed
Handful of chopped almonds, sunflower seeds, etc.
Combine the soy milk and vinegar and set aside to sour (in place of buttermilk). Combine the first 9 ingredients in a medium bowl and set aside. Grind the flax seeds finely and place in the bottom of a small bowl. Add 3 tablespoons of water and whisk together until thick and egg-like. Add the milk, oil, and vanilla and mix well. Add the wet ingredients to the dry and fold together, being careful not to overmix (lumps are okay). Gently fold in the almonds. Let the batter sit for 5 minutes before you cook the pancakes, on a lightly greased medium-hot griddle. This recipe makes enough for Bob and I to each have two nice-sized pancakes. It was a delicious breakfast!
For lunch: The sushi that I never made yesterday. While I worked on the sushi, Bob made a simple edamame salad.Simple, Spicy Edamame Salad
1 cup steamed edamame
1 sliced red bell pepper
1/4 cup chopped cilantro
1/4 teaspoon dried red pepper flakes
Pinch coarse sea salt
2 tablespoons rice wine vinegar
1 tablespoon peanut oil
It was wonderful--I loved it because it didn't hide the wonderful flavor of the edamame. The peanut oil really made it special.
As for the sushi, it was not the most cosmetically pleasing sushi I've made, but Bob said he thinks it may have been the tastiest. I made three rolls: One was a simple cucumber and avocado roll. One was cucumber and sliced cremini mushrooms, which I had marinated in a mixture of soy sauce, lime juice, and agave nectar. The last was scallion and sweet potato, boiled and mashed with lime juice, ginger, chili powder, and ground white pepper. The rice this time came out dry and it was harder to work with. Also, I sliced each roll into eight pieces this time instead of six, and realized that all that sushi would not fit comfortably on my serving tray! That's why the plate of sushi looks a little out of whack. But it was good...
Tonight is probably a tossed salad night. I'm not very hungry. But I'll probably make some TVP mock chicken salad so I can have it for lunch tomorrow. And tomorrow night I promised Bob sloppy lentils for dinner. So I'll see you soon with more kitchen concoctions...
I hope everyone had a safe weekend! Cheers!