Since I went out of town this weekend for a conference, I didn't stock up at GSO for my usual week of greens. Needless to say, I find myself once again with only pantry items to eat. I made our traditional Easter "family" recipe of curried eggs. I still don't have a camera to take a picture and I can't do a cost analysis like Roothy on the pantry items used but it looked very similar to our traditional favorite, was very tasty and very, very cheap.
I started some brown rice in the steamer (I added nutritional yeast and some Thai seasoning to the water to make a broth because my nephew was here and wanted some of the rice). I melted 1 Tbl of Earth Balance in a small sauce pan and added a tbl of flour to make a roux. Wisked constantly while I heated 1 cup of soy milk in the microwave (fortunately I looked at the shelf life of unopened silk on sale last time I was at GSO and bought 6 1/2 gallons). I added the milk to the roux and about a 1/2tbl or a little more curry powder and made a sauce. Last I added cubed tofu, heated thru and poured over the rice. When I make this dish not as a last minute thing, I like to saute the tofu first. You can make this much lower in fat by using less oil and 1/2 milk and 1/2 veggie broth.
I probably should now go to GSO but I'm too full.
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That sounds *awesome*! I miss that Easter curry so much! I might try this tonight. UncleSam (and everyone else), you might be interested to know that I have discovered how to make vegan German pancakes. The trick is that you use 50% white flour and 50% "besan" (garbanzo bean flour). It gives it that rise and tenderness that you usually only get from eggs. I make them all the time now--it takes five minutes.
ReplyDeleteFar out! I have garbanzo bean flour. Can I just follow any recipe I find and just omit the eggs or should I still use baking powder, flax seeds or egg replacer?
ReplyDeleteI wonder if that would also work with popovers?
I have thought about the popover question myself. I never liked the taste of popovers--too "eggy." But with besan, possibly you could get the loft and texture without the eggy flavor.
ReplyDeleteAs for the German pancakes, do you have a really nice, heavy skillet? I find that anodized aluminum works best, but a very well seasoned iron also works--as does, of course, a good nonstick pan.
1 part white flour, 1 part besan, 1 part and a bit more warm water. Add 1 T neutral-flavored oil per cup of flour/besan, a pinch of salt, and 1 T sugar per cup of flour/besan. Whisk together really well.
Spray the griddle with oil and get it very hot. Pour the thin batter in the center and roll it around until you have a nice round pancake about 10 inches across. When the edges dry and brown--no more than a minute or two--flip it and cook for another few seconds on the other side.
Then, of course, put it on a plate, squeeze a lemon half on it, and sprinkle liberally with powdered sugar. :)
Actually, I make these crepes all the time, and dress them with berries or chopped mango, or a smear of vegan cream cheese and a dollop of strawberry jam. You could also sprinkle chocolate chips on the pancake after flipping (so it melts a little) and a little bit of shredded coconut. I have also smeared with a bit of nut butter and powdered sugar.
You can also make them savory: eliminate sugar from the recipe, and substitute neutral oil for olive oil and a touch of sesame oil (if you like sesame oil). Use it to scoop up bean or vegetable dishes.
Finally, if you are staying away from wheat (which I typically am), you can make it with 100% besan. The texture is different, but it is delicious. :) And cheap!!
Oh, 1 cup of flour/besan and 1 c of water makes about 4 pancakes.
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