Tag Archives: vegetarian food

Vegan Pancakes Recipe

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Today we offer a recipe for vegan pancakes.
The pancakes are similar to crepes, but about 2 cm high and are usually consumed at breakfast, especially in the US.
The classic combination is with maple syrup, but once they are matched with cramberries jams or fruit, such as bananas and strawberries and blueberries.
Certainly not among the lightest breakfast, but once we have so much … then this recipe is also vegan, without eggs and milk!

vegan pancakes

vegan pancakes recipe

Ingredients for 4 people:
250 g flour
30 g sugar
10 g baking soda
3 g salt
60 g of coconut oil
350 ml of soy milk
2 g vanilla

Sift the flour with sugar, baking powder and salt.
Combine the coconut oil, which has to be cold. Working with 2 knives, cutting the dough to make absorb the coconut oil to the other ingredients.
Let stand in refrigerator for 10 minutes then stirring with a whisk, add the soy milk.
Heat a nonstick skillet, grease with coconut oil and pour a dose. Cook about a minute then turn the pancakes and finish cooking. Repeat for all other pancakes.
Serve with maple syrup, of cramberries jam or fresh fruit.

Vegan Mayonnaise

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Do you want to prepare a cold vegan sauce?  Here’s how to get a basic mayonnaise without egg.

When we make a classic mayonnaise lecithin contained in egg allows to have a stable emulsion. In this case the sauce alloy for the lecithin contained in soy milk.

Ingredients:
30 g of soy milk
260 Soybean Oil
180 water
2,5 g of spices to flavor fantasy
1 g salt
0.7 xanthan (optional)

Place all ingredients in a bowl and blend.

Eggplant Parmigiana Gluten Free

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Mattia Tesei, a friend of mine and former colleague, has recently moved to Australia where he now works as a chef.  Here he presents his Eggplant Parmigiana, a recipe suitable for celiac disease sufferers because it is Gluten Free.

melanzane parmigiana

Serves 6:

2 large eggplants

850 g crushed tomatoes

1 clove garlic

1 fresh basil

250 g Corn Flour

250 g Mozzarella

150 g Parmigiano Reggiano

Salt and Pepper q.s.

To prepare the eggplant parmigiana started from the tomato sauce: in a pan, pour a little olive oil and add the chopped garlic. Fry for a few minutes, then add the crushed tomatoes. Add salt and pepper to taste and cook gently until the sauce to thickened.

When add the basil leaves and turn off the heat. Thinly sliced ​​mozzarella.

Take the eggplant and cut into slices about 1 inch thick for the direction of the width.

Arrange the eggplant in a colander and sprinkle each layer with very little salt. Let leave there for at least 20 minutes, so that they can expel a good part of the bitter liquid that characterizes them. After this time, you pass the eggplant in flour corn.

In a large pan pour abundant seed oil, then fry the eggplant, a few at a time so as not to lower the oil temperature too; turn them on both sides then drain on a paper towel. Dab with other paper towels; then grease a baking dish with oil 15×20 helping with a kitchen brush and sprinkle the bottom with a little ‘sauce.

Lay three slices of eggplant, a little ‘sauce and Parmesan cheese and a layer of sliced ​​mozzarella. Place another layer of eggplant and one of sauce, then again Parmesan, mozzarella slices and start over with a layer of eggplant.

Continue until all ingredients are used, ending with the eggplant. Cover with the remaining sauce and Parmesan cheese. Bake in oven preheated to 200°C for 40 minutes (if ventilated at 180°C for 30-35 minutes). Once cooked, leave the parmigiana in oven off so that resting congeals better. Then sfornatela and serve hot.

We thank Mattia Tesei for this recipe: Eggplant Parmigiana gluten free!

Expect your recipes and other news from Australia!