The 30-Minute Vegan - Mark Reinfeld [27]
• Flavor up your flapjacks with any of your favorite extracts and flavors such as vanilla, orange, or almond. Or be daring with hazelnut, coconut, or coffee!
Tips and Tricks
When adding ingredients to pancakes, such as fruit and chocolate chips, it is advisable to leave these out of the actual batter and keep them in a bowl next to you while you are cooking. Pour the pancakes onto the griddle or pan and then sprinkle with your desired accoutrements. This is the best way to keep the pancakes from sticking and the fillings from burning. Flavorings, zest, and extracts should be stirred into the batter directly before pouring.
SEASONED SPUDS
No matter how many diets come and go that try to oust the potato from the culinary spotlight, the spuds just don’t budge. Here we offer a fresher version of the classic roasted potato. The unheated oil is a much healthier way to go and it is amazing how much less time potatoes take to steam compared to roasting or boiling. Serve with virtually all of the breakfast and brunch recipes or on their own with a side of Vegan Sour Cream (page 289).
SERVES 4 TO 6
4 medium-size russet potatoes,
cut into ½-inch cubes (about 5½ cups)
1 teaspoon fennel seeds
2 tablespoons olive oil
1 tablespoon minced fresh rosemary
2 garlic cloves, pressed or minced
2 teaspoons soy sauce
1 teaspoon paprika
½ teaspoon black pepper
¼ teaspoon sea salt, or to taste
1. Start the water boiling in your steamer while you are chopping the potatoes. Steam the potatoes until you can easily pass a fork through the ones on the top, 10 to 15 minutes (red, purple, or other potatoes may take longer).
2. Meanwhile, heat the fennel seeds in a sauté pan over medium-high heat until they smell toasty, about 2 minutes. Transfer to a mixing bowl and add the olive oil, rosemary, garlic, soy sauce, paprika, pepper, and salt. Stir well. Add the steamed potatoes and stir gently. Serve hot.
Variations
• You’ll love the Mexican version of this recipe. Omit the fennel seeds and rosemary, and substitute 1 teaspoon of chile powder, 1 teaspoon of ground cumin, and ½ teaspoon of cayenne. Serve with a side of Salsa (page 82) and Vegan Sour Cream (page 289), and top with copious amounts of minced fresh cilantro.
• You can also use your favorite dried and fresh herbs, such as thyme, parsley, marjoram, or oregano.
LIVE CINNAMON ROLLS
These puppies are a huge hit at our bakery in Kaua’i. The rolling technique is best carried out with the use of a Silpat (silicon baking sheet), Teflex sheet (used in dehydrators), or a baking sheet lined with parchment paper. You’ll also need a food processor. The icing is not necessary for you to enjoy this dish but pushes it into the decadent category. Cashews can be substituted for the coconut butter in the icing if you cannot find it or you don’t have a taste for coconut.
MAKES 12 ROLLS
2 cups raw buckwheat groats
(not kasha)
2 cups + ½ cup pitted
Medjool dates, packed
2 tablespoons + 1 teaspoon agave nectar
¼ cup water
2 tablespoons ground cinnamon
Pinch of sea salt
¼ cup raisins
½ cup walnuts, chopped
Icing (optional)
½ cup coconut butter
(not coconut oil)
¼ cup agave nectar
½ teaspoon vanilla extract
1 tablespoon orange zest
¼ cup water or freshly squeezed
orange juice
1. Process the buckwheat groats for 60 seconds in a food processor, or until they are finely ground. There will still be some whole kernels. Add 2 cups of the dates and continue to process for about 40 seconds. Add 1 teaspoon of the agave nectar and process for 30 seconds more, or until a sticky “dough” forms. If a piece of dough can be formed into a tight little ball, it is ready, otherwise add 1 teaspoon at a time of agave nectar until this desired stickiness is reached.
2. Transfer the dough to a flat work surface covered with a Silpat, a Teflex sheet, or parchment paper. Using your hands, press the dough into a rectangle that is roughly 9 x 11 inches and ¼ inch thick. Keep some water nearby to dip your fingers into, to prevent the dough from sticking to