Silver dollar pancakes

Servings: about 25 cakes, for 2 persons  Time:

Ingredients:

• 1 1/2 cup soymilk
• 1 tbsp sugar
• 2 tbsp oil
• 1 cup spelt flour (or all purpose)
• 1/3 cup all purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp extract (any flavour; vanilla, orange...)

Directions:

1. Add all ingredients to blender and blend for a few seconds until combined. Scrape down sides and blend some more.
2. Preheat oven to lowest setting and put an oven-safe plate on the middle rack.
3. Heat a non-stick skillet over medium heat for a few minutes. Pour batter directly into the center of the ungreased heated pan. For silver dollar sized cakes, make a 2 1/2 to 3 inch diameter.
4. When you see bubbles forming after a few minutes and the colour change from white to dull yellow, flip to other side.
5. While cooking, keep finished cakes in the oven so as to keep them warm until completion.

Notes:

• if using all-purpose flour, add more liquid as it absorbs more moisture than spelt flour

Source: veganyumyum.com

Doenjang jjigae (soy bean paste stew)

SERVINGS: 6-8  TIME: 1 hour

INGREDIENTS:

• 700 grams Napa cabbage (half of a medium size napa cabbage)
• 1 zucchini
• 1 large potato
• 1/2 cup soy bean paste
• 1 cup vegetable broth
• 6 cups water
• 2 green chili pepper
• 5-6 cloves garlic
• 3 tbs flour
• 1 sprig green onion, finely sliced

DIRECTIONS:

1. Put cabbage directly into boiling water, stirring for 20 seconds. Boil it for a minute with the lid open.
2. Remove and rinse in cold water to clean any remaining dirt. Gently squeeze out excess water.
3. Chop into bite size pieces and put in a large pot.
4. Add soy bean paste, all vegetables except the green onions, tofu, flour, and broth. Mix well.
5. Add water, broth, and flour and bring to a boil for 20 minutes over medium high heat. Add additional soy bean paste or flour to taste and thicken consistency, if desired. This recipe makes a fairly mild version.
6. Add tofu.
7. Lower heat and simmer for another 20 minutes.
8. Garnish with green onions and serve with rice.

Grilled vegetables

Asparagus bundles

INGREDIENTS:

• 1 bunch asparagus
• balsaic dressing
• 5 slices prosciutto
• Romano cheese, grated

DIRECTIONS:

1. Toss 1 large bunch of uncooked, trimmed asparagus spears with a balsamic dressing
2. Wrap bundles of 5 spears each in small slices of prosciutto.
3. Grill until lightly charred.
4. Sprinkle with cheese.

Yam fries
INGREDIENTS:

• yams or sweet potatoes
• olive oil
• rosemary

DIRECTIONS:

1. Scrub skins of yams.
2. Microwave on medium, just until potatoes start to soften, 3 to 4 minutes.
3. Cut into thick wedges and toss with olive oil and pinches of finely chopped fresh rosemary.
4. Grill, turning over once, over medium heat until tender and lightly charred

Peppers
INGREDIENTS:

• red and green peppers
• olive oil
• balsamic dressing
• goat cheese
• capers

DIRECTIONS:

1. Core and quarter peppers.
2. Generously brush with olive oil.
3. Grill over medium-high heat until tender. 
4. Drizzle with balsamic dressing, crumble goat cheese overtop, and sprinkle with capers.

Potato gratin

SERVINGS:   TIME:

INGREDIENTS:

• 250g potatoes (about 2 small potatoes)
• salt and pepper, to taste
• 30g peeled and very thinly sliced onion
• 1/2 cup grated cheddar cheese, loosely packed
• 1/4 cup cream

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Lightly grease two 1-cup capacity ramekins. Cut 2 strips of baking paper approximately 3cm wide and long enough to extend along the base and up over the sides of each ramekin (used to lift gratin out). Place in ramekin. Line whole base with baking paper.
3. Peel potatoes and slice very thinly. Line one layer in each ramekin (about 1/4 potato). Season with salt and pepper.
4. Top with more slices with about 1/3 of the onion.
5. Divide the cheese into two equal portions. Use one portion to layer throughout and the other portion to sprinkle over the top.
6. Drizzle cream over the gratins.
7. Cover each ramekin with greaseproof paper and bake for about 55 minutes, or until potato is tender and cheese is golden.
8. Run a sharp knife around the inside of each ramekin to loosen and lift, using the baking paper strip handles, onto a warm serving plate. Gently pull base baking paper out from under the gratins.

NOTES:

SOURCE: Exclusively Food

Banana bread

SERVINGS: 1 loaf  TIME: 1h30m

INGREDIENTS:

• 1 3/4 cups flour
• 2 1/4 tsp baking powder
• 1/2 tsp salt
• 1/3 cup soft butter
• 2/3 cup white sugar
• 1 egg, beaten
• 2 ripe bananas, mashed 

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In another bowl, mix butter and sugar.
4. Mix in the egg and then the mashed bananas.
5. Combine the dry ingredients into the wet. Add nuts, dried fruits, chocolate chips, etc., if desired.
6. Lightly coat a 9-inch springform pan with butter and flour. Pour batter in evenly.
7. Bake for about one hour or until toothpick comes out clean.

NOTES:

• Very light and crispy; goes well with tea/coffee
• Optional: cream cheese icing
• Ingredients:
• 90g cream cheese, softened
• about 3tbsp butter, softened
• 2/3 cup icing sugar
• 1 1/2 tsp lemon juice
• Directions:
• In an electric mixer, beat butter and cream cheese together until creamy. Add icing sugar and beat until mixture is smooth. Beat in lemon juice to combine. Spread icing over top and sides of the cooled loaf.

SOURCE: sheeatsbears.blogspot.com

Pizza Potato Skin Luge

 SERVINGS: 8 potato halves   TIME: 40 min to nuke; 1h30m to bake

INGREDIENTS:

• 4 large baking potatoes, scrubbed
• 1 cup shredded cheese
• Pizza version
•  ½ cup pizza sauce
• 2 oz sliced pepperoni (about 24 small slices)
• ½ cup sliced mushrooms 
• Classic version
• 2 tbsp butter, melted
• 6 strips bacon, cooked and crumbled
• 1 green onion, thinly sliced

DIRECTIONS:

1. Prick potatoes all over with a fork. Place in a 400°F oven for about 1 hour or until tender. Alternatively, microwave on high for about 10 minutes.
2. Let potatoes cool slightly until they're easy enough to handle. Cut each potato in half and scoop out some of the potato, leaving about 1/2 inch wall all around. Reserve the scooped potato for another use. 
3. Place the potato halves onto parchment paper lined baking sheet.
4. Pizza topping: spread each potato with pizza sauce and top with pepperoni and mushrooms and sprinkle cheese on top. Classic topping: drizzle butter, top with bacon and sprinkle cheese.
5. Place baking sheet in 400°F oven for about 20 minutes or until golden and crisp. For classic potatoes, sprinkle with green onions.

NOTES:

• Optional: a variety of favourite pizza toppings. For the classic potato, try sour cream as well.

SOURCE: Longo's magazine

Blanched tofu with soy dressing

SERVINGS: 2   TIME:

INGREDIENTS:

• 2 blocks firm tofu
• salt
• 2 teaspoons finely sliced scallions
• 1 teaspoon finely chopped garlic
• 4 tablespoons dark soy sauce
• 2 teaspoon chili powder
• 1 teaspoon sugar
• 2 teaspoon sesame seeds

DIRECTIONS:

1. Bring a large pan of water to a boil.
2. Meanwhile, mix together the spring onion, garlic, soy sauce, chili powder, sugar, and sesame seeds. Leave to stand for a few minutes.
3. Carefully place the whole blocks of tofu into the boiling water.
4. Blanch the tofu for 3 minutes. Remove and place on kitchen paper to remove excess water.
5. Transfer the tofu to a plate and cover with dressing. Serve, slicing as desired.

SOURCE: The Complete Book of Korean Cooking (Y. Song)