Читать книгу Easy Vegan Cooking: Over 350 delicious recipes for every ocassion - Leah Leneman - Страница 6

It was difficult to know what to call this chapter because eating habits differ within the English-speaking world. In Britain, scones and muffins would be eaten in the afternoon, while in America they are eaten in the morning – as are pancakes, waffles and pastries, most of which the British would eat as dessert. I have put all such dishes in this chapter.

Quick and Easy Coffee Cake

In Britain something called a coffee cake will be flavoured with coffee, but Americans have adopted this kind of cake from the Continent, i.e. it is a cake served with coffee. It is not as sweet as the cakes in Chapter 17, and it is best served warm.

Cake 225g/½ lb/2 cups wholewheat flour Pinch sea salt 4 tsp baking powder 3 tbs raw cane sugar 2 tbs vegan margarine, melted 285ml/½ pt/1½ cups soya (soy) milk

Topping 3 tbs wholewheat flour 4 tbs raw cane sugar 3 tsp ground cinnamon 55g/2 oz/¹/₄ cup vegan margarine

1) In a bowl combine the flour for the cake ingredients, salt, baking powder and sugar. Stir in the melted margarine and milk.

2) In a small bowl combine the topping flour, sugar and cinnamon. Rub in the margarine.

3) Pour the batter into a cake tin and spread the topping over it. Bake at 400°F/200°C/Gas Mark 6 for about half an hour. Serve warm, split and spread with additional margarine.

Apple Coffee Cake

Topping

55g/2 oz/¹/₃ cup raw cane sugar 1 tsp cinnamon 30g/ 1 oz/2 tbs vegan margarine 3 tbs wholewheat flour

Cake

225g/½ lb/2 cups wholelwheat flour

Pinch sea salt

4 tsp baking powder

½ tsp bicarbonate of soda (baking soda)

55g/2 oz/¹/₃ cup raw cane sugar 285ml/½ pt/1¹/₃ cups soya milk 4 tbs vegetable oil 340g/¾ lb apples

1) Mix the topping ingredients in a small bowl until crumbly and set aside.

2) Mix the flour, salt, baking powder, soda and sugar in a bowl. Stir in the milk and oil. Spoon into a greased pan.

3) Peel, core and slice the apples. Press them on top of the batter. Sprinkle with the topping.

4) Bake at 350°F/180°C/Gas Mark 4 for about half an hour.

Waffles

This is a fairly conventional waffle recipe but of course without the unnecessary eggs. Serve the waffles with maple syrup.

225g/½ lb/2 cups wholewheat flour

1½ tsp baking powder

Pinch sea salt

425ml/¾ pt/2 cups soya (soy) milk

4 tbs vegetable oil

Optional As required chopped pecans

1) Place the flour in a large mixing bowl and add the baking powder and salt.

2) Gently stir in the milk and oil (and pecans if using). Prepare on a waffle iron.

Oat and Cashew Waffles

This more unusual waffle recipe, which requires no raising agent, is still best served with maple syrup.

225g/½ lb/2 cups rolled oats

85g/3 oz/½ Cup cashews

Pinch sea salt

1 tbs vegetable ol

225ml/8 fl oz/1 cup water

1) Put the oats and cashews in a liquidizer and grind. Add the salt, oil and water and blend thoroughly.

2) Pour the batter in a waffle iron and leave for a few minutes until cooked.

Hot Cakes

I used to think this kind of pancake originated in the U.S.A. until I discovered ‘Scotch’ pancakes, which I think are similar. These are served piping hot, with maple syrup.

225g/½ lb/2 cups wholewheat flour 1 tsp baking powder 1 tsp bicarbonate of soda (baking soda) Pinch sea salt 170g/6 oz/¹/₄ cup soya (soy) yogurt 225ml/8 fl oz/1 cup water 2 tbs vegetable oil

1) Mix the flour, baking powder, soda and salt in a bowl. Add the yogurt, water and oil, and stir briefly.

2) Fry the hot cakes in a heated frying pan or griddle, flipping them over when done on one side.

American-style Muffins

Nowadays American muffins are almost as sweet as cake, but in their original form they were only slightly sweetened and served with jam. This recipe makes about 2 dozen small muffins or a dozen large ones.

225g/½ lb/2 cups wholewheat flour

1 tsp baking powder

1 tsp bicarbonate of soda (baking soda)

Pinch sea salt

1–2 tbs raw cane sugar

3 tbs vegan margarine

425ml/¾ pt/2 cups soya (soy) yogurt

1) Put all the dry ingredients in a bowl and mix them well.

2) Melt the margarine (I often do this in the muffin tins in the oven, thereby greasing them at the same time). Add it to the dry ingredients along with the yogurt. Stir the mixture until it is a smooth batter.

3) Pour the batter into greased muffin tins and bake at 425°F/225°C/Gas Mark 7 for 15–20 minutes.

Crêpes

For breakfast, tea or dessert fill these with jam. They can also be used for savoury pancakes.

170g/6 oz/1½ cups wholewheat flour

3 tbs soya (soy) flour

1 tsp baking powder

2 tsp vegetable oil

1 tsp sea salt

As required water

1) Combine the flours, baking powder and sea salt. Make a well in the centre, pour in the oil, then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half an hour. If it is too thick then add more water; if it is too thin, add more flour.

2) Melt some vegan margarine or vegetable oil and fry the crêpes on both sides.

Banana and Lemon Pancakes

In Britain pancakes like these would probably be served as a dessert, but Americans might prefer them for breakfast.

30g/l oz/2 tbs raw cane sugar

1 tsp cinnamon

Grating nutmeg

Pinch sea salt

1–2 tbs lemon juice

455g/l lb ripe bananas

As required vegetable oil

Crêpe batter made from 225g/l lb/2 cups

wholewheat flour (see above)

30g/l oz/2 tbs melted vegan margarine

As required icing (powdered) sugar or finely

ground raw cane sugar

As required lemon wedges

1) Mix the sugar, cinnamon, nutmeg, salt and lemon juice in a small bowl. Slice the bananas and mix gently into the lemon mixture.

2) Heat a frying pan and add a little vegetable oil. Fry each of the crêpes on both sides, and spread them with melted margarine and some of the banana mixture. Keep everything warm.

3) Serve the crêpes sprinkled with icing (powdered) or finely ground raw cane sugar. Garnish with lemon wedges.

Blintzes

This is a vegan version of a traditional Jewish dish (makes 15–20 blintzes). Serve them topped with additional sugar and yogurt or vegan sour cream.

Crêpe batter made from 250g/½ lb/2 cups

wholewheat flour (see above)

455g/l lb/2 cups tofu

2 tbs soya (soy) yogurt plus additional

as required

or 225g/½ lb/1 cup tofu and 225g/½ lb/1 cup

vegan cream cheese

2 tbs raw cane sugar plus additional

as required

1 tsp vanilla essence

As required vegan margarine

1) Put the tofu into a tea towel (dish towel) and squeeze to extract the water. Transfer the dry tofu to a mixing bowl. Stir in the yogurt (or cream cheese, if using), sugar and vanilla essence.

2) Fry each pancake in margarine on one side only. Fill with the tofu mixture on the cooked side and roll up.

3) When all the pancakes are filled, heat a little margarine in the frying pan and fry the blintzes, turning them so that they are lightly browned on both sides.

Tofu French Toast

‘French toast’ is actually American, traditionally made with an eggy batter. Tofu gives the same effect. Serve with maple syrup, or jam, or a mixture of raw cane sugar and cinnamon.

340g/12 oz/1½ cups soft or medium tofu 230ml/8 fl oz/1 cup water 4 tbs vegetable oil Pinch sea salt 1 tsp vanilla essence 3–4 tsp raw cane sugar 8 slices wholewheat bread As required margarine for frying

1) Put the tofu. water, oil, salt, vanilla and sugar in a liquidizer and blend thoroughly. Pour the mixture into a shallow bowl, and dip the slices of bread in it.

2) Heat a little margarine in a frying pan, and fry the bread over a moderate heat until browned on both sides.

Nutty French Toast

This is a variant on the traditional French toast. Serve with the same toppings.

55g/2 oz/¹/₃ cup cashews 55g/2 oz/¹/₃ cup almonds 285ml/½ pt/1¹/₃ cups soya (soy) milk 8 slices wholewheat bread As required vegan margarine or vegetable oil

1) Grind the cashews and almonds in a liquidizer. Add the milk and blend thoroughly.

2) Pour the nut and milk mixture into a shallow bowl and dip the bread slices in it.

3) Heat the margarine or oil and fry the coated bread, turning once so that it is golden brown on both sides. Serve immediately.

Queen Scones

Scones are a close relation to American biscuits.

255g/9 oz/2¹/₄ cups wholewheat flour 2 tsp baking powder Pinch sea salt 45g/1½ oz/ 3 tbs raw cane sugar 60ml/2 fl oz/¹/₄ cup vegetable oil 85g/3 oz/½ cup sultanas (golden seedless raisins) 115g/4 oz/½ cup medium or soft tofu 120ml/4 fl oz/½ cup water

1) Combine the flour, baking powder, salt and sugar in a bowl. Mix well. Stir in the oil and then the sultanas (golden seedless raisins).

2) Put tofu and water in a liquidizer and blend well. Pour into the dry mixture and stir well.

3) Turn out on to a floured board, roll the dough out and cut it into scones. Place the scones on an oiled baking sheet and bake at 425°F/220°C/Gas Mark 7 for 15 minutes.

Treacle Scones

225g/½ lb/2 cups wholewheat flour

2 tsp baking powder

Pinch sea salt

½ tsp ground cinnamon

½ tsp ground ginger

½ tsp ground allspice

55g/2 oz/¹/₃ cup raw cane sugar 55g/2 oz/¹/₄ cup vegan margarine 1 tbs black treacle or molasses 140ml/¹/₄ pt/²/₃ cup soya (soy) milk

1) Mix the dry ingredients together in a bowl. Rub in the margarine.

2) Soften the treacle a little and add it with the milk to make a fairly soft dough. Turn on to a floured board, roll out to about ½ inch thick, and cut into rounds.

3) Place the scones on a greased baking tray and bake in a hot oven 425°F/220°C/Gas Mark 7 for 10–15 minutes.

Potato Scones

455g/l lb potatoes

½ tsp sea salt

115g/4 oz/1 cup wholewheat flour

1) Cook the potatoes (or use leftover cooked potatoes). Peel and mash them.

2) Add the salt and flour to the potatoes and knead the mixture. Roll it out thinly on a floured board and cut into rounds or triangles.

3) Bake in a very hot oven 500°F/240°C/Gas Mark 9 for 10 minutes, turning the scones after 5 minutes.

4) Serve warm with golden syrup or jam.