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Currently showing posts tagged brunch

  • Savory Chickpea Flour Pancakes with Tamarind Syrup

    For those days when you crave a simple savory breakfast, this recipe will have you covered. With just the tiniest hint of Indian infused flavor, these chickpea flour pancakes cover all the breakfast bases and straddle the line between pancakes, omelettes, and veggie crepes. Free of meat, dairy, and eggs, and using only minimal oil, these are high on nutrition and flavor, and pack a satisfying punch. I've included our recipe for tamarind syrup/sauce, which though super easy to make, does take a little prep, mostly in the form of actually having the tamarind on hand. If you do make a batch it will last quite a while in the fridge. Tamarind has a really unique flavor, it's tart and rich, when mixed with a sweetener and some spices it becomes a really unique, wonderful condiment. Most Asian, Latin, and Indian groceries carry it, as well as many mainstream supermarkets (in concentrate/paste form; sometimes fresh). Whatever form you can find, it will work in the sauce. Simply adjust the water and seasoning as necessary to accommodate. The finished chutney should be sweet, tangy, and a tiny bit spicy. If you can't find any tamarind, or want the easier route, look for this pre-made tamarind chutney, which is our favorite, or any tamarind chutney you can find locally. If you want pre-made, just be sure it says "chutney" on the jar, not paste or concentrate, or you will be in for one sour surprise :) If you don't have all of the ingredients for the tamarind chutney, or don't have any pre-made on hand, these pancakes will still be delicious on their own, with a drizzle of Sriracha, ketchup, or any condiment of choice.


    Savory Chickpea Flour Pancakes

    Serves: 1 (Can double recipe)

    Prep time: 10-15 minutes Cook time: 15 minutes

    Ingredients:

    Pancakes:
    3/4 cup of chickpea flour
    3/4 cup water
    1/2 tsp salt
    1/4 tsp cumin, ground
    1/8 tsp cayenne pepper (or more to taste)
    1/4 tsp turmeric, ground
    freshly ground black pepper, to taste
    1/4 cup finely chopped yellow onion
    1 tsp fresh ginger, finely chopped, minced, or grated
    1/4 cup sliced crimini/or white mushrooms (or spinach or chopped greens)
    1/4 cup fresh cilantro, chopped (or parsley)
    1-2 Tbsp medium-high heat oil (avocado, canola, grape seed, refined coconut)

    Tamarind Syrup:
    1/2 cup tamarind paste
    1 cup brown sugar (or 3/4 cup agave, or 4-5 dates)
    1/2 tsp ginger, finely chopped
    1 green chili, finely chopped
    1 Tbsp med-high heat oil
    1/2 tsp cumin seeds, whole
    1/8 tsp asafoetida, also known as hing powder (optional)
    1/2 tsp salt
    1/4 tsp black salt (optional)
    3/4 cup water (more as needed)


    1. If making tamarind syrup from scratch, cook the ginger, chili, and cumin seeds in 1 tablespoon of oil in a small pot until sizzlling. Add remaining ingredients and bring to a low simmer. Let simmer uncovered for about 10-15 minutes until reduced down to a rich brown sauce. When done, strain through sieve into a bowl or jar and let cool. If not making sauce from scratch, proceed to next step.

    2. Prepare you pancake batter by combining chickpea flour, water, salt and all spices in a medium bowl and whisking well until no lumps remain. Let rest while you prepare vegetables.

    3. Add chopped onions, ginger, cilantro, and mushrooms to batter and stir well to combine.

    4. Heat oil in a skillet (non-stick or well-seasoned cast iron is good here), and when oil is hot, add one ladle of chickpea vegetable batter. Swirl pan around to spread batter out slightly. Let cook uncovered for 3-4 minutes on first side until edges begin to dry and curl up a bit. Very carefully, use spatula to lift up and flip over (they can sometimes stick a bit, so just gently lift it up). Cook on other side for 3-4 minutes until cooked through, crispy, and well browned. Repeat with remaining batter.

    5. Serve drizzled with tamarind sauce/syrup/chutney/Sriracha/condiment of choice, and sprinkle with additional cilantro if desired. Enjoy!

  • Multi-grain Waffles 101

    There is something so simple, and versatile, and personalized about making waffles or pancakes. For many of you, it may seem like a complicated and messy process, reserved only for weekends or special occasions. But it needn't be, and here's why. The basic structure of making vegan, gluten-free waffles is actually very simple and they can even be made ahead of time, to a degree. You start with a good gluten-free flour blend, like Bob's Red Mill, to that you add pretty much ANY flour and/or nut or seed meal of your choice, some examples include; buckwheat flour, oat flour, corn flour, corn meal, almond meal, ground walnuts, ground pecans, ground sunflower seeds, and the list goes on. The key is sticking to a basic ratio (which I will give in a minute), mixing your very minimal dry ingredients, and then adding your wet ones. Once you have the basic mix down, you can add crushed nuts, seeds, or fruit if you desire.  The way to make it a head of time, is to have a batch of dry ingredients pre-mixed and kept on hand, that way you can just spoon the needed amount into a bowl, stir in oil and liquid and you're ready to go.  Contrary to public opinion (which douses them in sugary syrup and whipped cream), these are actually very nutritious. Filled with healthy whole grain flours, nuts, seeds, and fruit, these are like the smoothies of the hot breakfast world. They can be made into pancakes if you don't have a waffle maker, and are delicious that way as well. Give them a try!


    Multi-grain Waffles 101

    Vegan and Gluten-free

    Servings: 1

    2/3 cup Bob's Red Mill GF Flour Blend, (or whole wheat flour if not Gluten-free)
    1/3 cup buckwheat flour, oat flour, quinoa flour, corn meal, etc.
    1/4 cup almond meal, flax meal, hemp seeds, any ground nuts or seeds
    1/4 tsp salt
    1/4 tsp baking powder
    1 Tbsp oil
    1/2-1 cup non-dairy milk or water

    Additions: chopped fresh or frozen fruit; like berries, chopped apples, pears, dark chocolate chips, jam, coconut flakes, spices like cinnamon, nutmeg, or ginger.


    1. Whisk dry ingredients together in a large bowl, add oil and liquid (non-dairy milk or water) and stir well to combine. It will be a thick batter.

    2. Heat waffle iron or skillet and lightly oil. Cook batter in waffle iron on med-high heat, or proceed to make pancakes as you normally would, ladling out by the spoonful onto a seasoned skillet, flipping when bubbles appear, and cooking for 30 seconds on other side.

    3. Top waffle or pancakes with a small spoonful coconut oil (in place of butter, yum) or jam, or fresh fruit, or crushed nuts or seeds. Drizzle with a maple syrup if desired (grade B is best, as it contains the most amount of nutrients) and devour!

  • Blackberry Maple Syrup

    Easiest way to fancy up your breakfast or brunch without any fuss? Gently heat 1/2 cup of maple syrup with 1/2 cup fresh blackberries  (or any berries, for that matter) for 10 minutes on very low heat, until berries soften and it comes to a gentle simmer. After 10 minutes turn off heat and strain syrup through a fine mesh strainer catching the seeds and berry pulp. Pour syrup into a glass jar and use immediately or store in fridge. Fabulous over pancakes, waffles, or vegan french toast! Enjoy.

  • Ketchup Baked Home Fries

    What's better than a ketchup draped pile of steaming potatoes in the morning? Ever consider coating them in ketchup before you cooked them? I did, and this is what we got! With a little garlic and spices tossed in these came out crispy, savory, and delicious. Potatoes are full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties, red skinned, blue potatoes, or the darling fingerlings. These will make a lovely addition to your next brunch!


    Ketchup Baked Home Fries

    Serves 2-4 Prep time: 10 min Cook time: 20-25 min

    5-6 medium yukon gold potatoes, cubed (no need to peel)
    2 cloves garlic, finely chopped (optional)
    1-2 Tbsp neutral oil (avocado, grape seed, canola)
    1/4 cup potato starch (or corn starch)
    1/8 cup ketchup
    1 tsp paprika
    1 tsp salt
    1 tsp black pepper
    1-2 Tbsp freshly chopped parsley (optional)


    1. Preheat oven to 425 degrees, lightly oil baking sheet and set aside.

    2. Cut potatoes into roughly 1 inch cubes and place on baking sheet. Cover with remaining ingredients and use your hands to toss to coat.

    3. Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes.

    4. Serve sprinkled with fresh parsley if desired and ketchup drizzled on top. Enjoy!