Two vegan pancake recipes for Pancake Day

You better believe that is it more than possible to make delicious pancakes on Pancake Day, without using eggs. Vegan pancakes are quick, simple and effective to make and something I do sometimes once a week!

My little boy and I love to eat them stuffed with savoury fillings such as spinach and mushroom for lunch, as well as for a special weekend breakfast treat, with lemon and sugar. So I thought I’d share my two favourite recipes.

Vegan Pancakes with Lemon and Sugar

Vegan Pancakes with Lemon and Sugar

Vegan Savoury Pancakes with Spinach and Mushroom

Vegan Savoury Pancakes with Spinach and Mushroom

Vegan Pancakes
Serves 2-4

175ml/6fl oz plant milk
175ml/6fl oz water
175g/6oz plain flour, sieved
2 tbsp chickpea flour (also known as gram), sieved
1 tsp baking powder, sieved
1 tbsp plain vegetable oil
Pinch of salt
Additional oil for frying

Method:

1. Place all of the ingredients, except the oil for frying, in a blender and blend until smooth. Alternatively whisk by hand until there are no lumps.
2. Heat a small amount of oil in a frying pan until piping hot. Drain off any excess.
3. Pour enough of the batter mixture in to the frying pan to thinly cover the bottom. Fry on one side for about a minute. Loosen the edges with a spatula and flip. Fry the flip side for another minute or until done.
4. Remove from pan and keep warm in the oven on its lowest setting.
5. Add more oil to the pan if and when necessary. Repeat steps 3 to 6 until all of the mixture is used up. Serve with your chosen accompaniments, sweet or savoury.
This recipe is taken from the Viva! Cookbook.

Canadian Pancakes

Canadian Pancakes

Canadian Pancakes
Makes 12

200g/7oz plain white flour
½ tsp salt
1 tsp baking powder
½ tsp bicarbonate of soda
75g/2¾oz vegan yoghurt
2 tbsp maple syrup
200ml plant milk
1 medium banana, mashed (optional)
2 tbsp sunflower oil

  1. Mix together the plain flour with the salt, baking powder and bicarbonate of soda.
  2. Mix together the plain yoghurt, maple syrup, plant milk and mashed banana (if using) and pour this into the flour, whisking well until you have a smooth, thick batter.
  3. To cook the pancakes, heat a drop of sunflower oil in a frying pan, swirl the oil around to cover the whole pan.
  4. Drop 2 tablespoons of batter into four places in the pan and cook over a medium heat until the underside of the pancakes are golden and bubbles have appeared throughout (about 30 seconds).
  5. Loosen the pancakes by shaking the pan and then flick each one over and cook for a further 20 seconds. Continue until you have finished the mix.
  6. Serve with fresh fruit and more maple syrup.

HenSo what’s the problem with eggs anyway?
Some people say, why on earth don’t you eat eggs? Chickens just lay eggs don’t they? It doesn’t hurt them? Well I’m sorry, but they are wrong. At the very worse and most cruel are battery or caged eggs (usually the cheapest ‘value’ kind), where hens are crammed into inhumane, dirty, prison like conditions. And at the other end of the scale, undercover investigations by groups such as Viva! have shown, that even ‘happy eggs’ are no such thing, with lots of sick birds never seeing the light of day. You can read more about Viva!’s Happy Egg Company investigation here.

The difficulty that all these ‘types’ of eggs share, (and yes this includes Organic), is that all the males chicks born into the industry are surplus to requirements. Thousands of tiny baby birds are either gassed or macerated everyday, so you can enjoy that boiled egg.. whichever way you look at it, the main elements of this ‘food’ are cruelty and a complete disrespect for the value of life.

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Viva! Cookbook is finally published

Working with my friend and vegan cookery guru, Jane Easton, we spent over four years producing a vegan cookery book for vegan charity, Viva!.

Filled with hundreds practical, delicious and easy-to-follow recipes, I’m delighted to have shot all the pictures within this book, with Jane selecting and testing all the dishes we included and writing literally thosands of words!

It is the definitive, wonderful, vegan crème de la crème of recipe books!

This is no ordinary collection of animal-free recipes, for a start there’s sections devoted to kid-friendly recipes; entertaining non-vegetarian friends; eating solo and how to freeze your food to save time and money. We have everything covered – chapters include: Feel the Pulse; Tofu Secrets; Souperb; Lunch-out; A bit on the Side; The Main Event; Sweet Thing and more!

Boasting 145 recipes with accompanying full colour photos, the Viva! Cookbook will take your taste buds on a culinary adventure; from satisfying starters – Sautéed Squash with Olive Tapenade & Cannellini Beans and Luscious Two Pear Salad with Balsamic Dressing; to decadent desserts like Juliet’s Luxury Chocolate Mousse and Viva!Blocker Glory. For the main event, we’ve scoured the globe for fresh and flavourful dishes that hold their own such as Viva!’s Very Moorish Moroccan Stew or that work well as part of our ‘Cool Combos’ – pair the Quesadillas with Guacamole & Lime Sour Cream Dip with our tangy Mango Salsa. For a stunning show-stopper, our Big Puff Pie – bursting with mixed mushrooms and topped with a crown of puff pastry – will not disappoint.

The book is avaialble to buy from the Viva! shop, priced £9.99 plus p+p.

Ashima and Our Diet

Hen

By Ahimsa, Patanjali meant the removal of the desire to kill. All forms of life have an equal right to the air of maya. The saint who uncovers the secret of creation will be in harmony with nature’s countless bewildering expressions. All men may understand this truth by overcoming the passion for destruction. Sri Yukteswar to Paramahansa Yogananda

Ahimsa is simply, not causing pain. In the modern world, if we are observing Yamas as part of our yoga practice, then this, many believe means abstaining from meat, fish and even dairy products.

One of the clearest interpretations of Ahimsa is that we should not condone cruelty to any living being, whether human or animal nor the planet we live on.

Not only does consuming animal products contribute to many major health conditions including cancer, heart disease, stoke and obesity, the means by which the meat goes from field or barn to plate involves a process of great suffering and pain.

The roots of non-injury, non- killing and non-consumption of meat are found in the Vedas, Agamas, Upanishadas, Dharma Shastras, Tirumurai, Yoga Sutras and dozens of other sacred texts of Hinduism.

In our culture and civilisation, we do not need to rely upon meat from animals to provide us with protein. We are no longer hunter-gathers and can easily get all the nutrients we need from a plant-based diet.

No matter which way you turn, the consumption of animal products inherently has involved the fear and suffering of the creature it has been derived from. By going vegetarian or vegan makes a statement that you no longer wish no part in this cycle of suffering.

The meat and dairy industries also cause massive damage to the environment through production of more greenhouse gases than all the world’s transport systems put together, so observing AHIMSA in terms of animals also recognises a love and respect for our planet.

As we grow spiritually, we can experience a great deal of love, compassion and balance with nature and with others following a similar path. Living in peace and with respect for all life creates a wonderful common bond between people and animals.

The greatness of a nation and its moral progress can be measured by the way in which its animals are treated. Mahatma Gandhi


Lots of Nice Things Cookery Demonstration and Talk

Learn how to make these Spicy Chickpea and Cauliflower Patties, with Spring Onion Chapati

Learn how to make these Spicy Chickpea and Cauliflower Patties, with Spring Onion Chapatis

DID you know one of the most effective things anyone can do to help the environment and reduce their carbon footprint is to make changes to their diet?

A talk, Saving the World with Your Knife and Fork, is being held at The Environment Centre in Swansea, Wales, on Wednesday, March 6, exploring the impact of food on the world’s exploding environmental catastrophes.

Learn how and why reducing the amount of meat you eat and moving towards a vegetarian or vegan diet holds the key to helping planet earth.

The talk, starting at 6.30pm in the Main Hall, will be given by journalist, writer and award-winning TV producer, Tony Wardle. Tony is also associate director of leading animal campaign group, Viva!.

It will be followed at 7.30pm by a cookery demonstration by Swansea-based vegan food writer & photographer, Helen Rossiter. Helen will be cooking up some quick, easy and delicious dishes, showing how easy it is to enjoy a plant-based dinner.

Entry is free. The Environment Centre is situated in The Old Telephone Exchange
Pier Street, Swansea SA1 1RY.

Email lotsofnicethingsblog@gmail.com for more information.