body

Shrove Tuesday - Pancake Day

Pancakes
Shrove Tuesday

Pancakes and Crepes are really versatile and can either be Savoury or Sweet.  Every country has their own version.  In Scotland we have Scotch Pancakes or drop scones, which have to be topped with homemade Raspberry jam. 


 So it only makes sense that a Whole day should be devoted to them once a year. 

Crepes can be used in place of pasta to make lasagne. Use instead of tortillas to make empanadas or a substitute for Chinese pancakes. Living Vegan or Vegetarian does not mean your food has to be boring..... It just means you have to be a bit more creative with your food.


So I did a little research and found a few new ways to turn the simple pancake into a great meal xx



Savoury

Spicy Vegetable Fajitas - BBC Good Food
Pakora Pancakes - Holy Cow Vegan Recipes
Vegan Red Lentil Pancakes - International Vegetarian Union
Vegan Crepe Recipe - Vegan Baking
Savoury Pancakes - Vegan Recipe Club
Over Stuffed Vietnamese Pancakes - Kellies food to go
Veggie Chinese Pancakes - BBC Good Food 




Sweet

Vegan Oatmeal Pancakes - Vegetarian Times
Vegan Oreo Pancakes - Minimalist Baker
Pineapple Upside Down Pancakes - Chocolate Covered Katie
Vegan Banana Pancakes - Now Stir It Up
Almond Pancakes - Dr Oz
Vegan Coconut Pancakes - Vegan Baking
Cornmeal Pancakes with Blackberry syrup - The pioneer woman
Vegan Cornmeal Pancakes - Dairy free cooking



Comments

Post a Comment

Popular posts from this blog

How not to make a pineapple upside down cake

Image
My personal philosophy is that you should try to look for the positive in every situation.  - If you never try something, how are you going to know if it works?  - While mistakes are just ways too learn how not to do something.  So I thought Id share with you a few ways Iv learnt how to not make an upside down cake.   Thursday at the Pantry I  made a Pineapple Upside down cake for lunch.  Since it was for the canteen, it was a full dairy version.   Another dessert I couldn't eat, and I so wanted a piece.  We used a ceramic oven dish to bake the cake in.  Which leads me to the first mistake.  Last year I made a dairy free version at home, and used a loose bottom cake tin.  Not one of my better idea's, since the syrup seeped out of the tin all over my oven.  - Always use a solid baking tin or pan.  If you do use a loose bottom tin, wrapped tin foil round it to stop the syrup seeping out.  Also place the tin on a baking tray, just in case anything does le
Read more

Scottish Tablet - Dairy free & Vegan

Image
          Less well know than Haggis, tablet is another traditional Scottish food that's a whole lot sweeter.   Scottish Tablet - wiki    One of our regular customers at work dropped off some home made Tablet for us this week.  As always everyone but me could eat it, so I took a piece home for my mum instead.  It got me thinking that there must be some way to make it dairy free.   Shop bought packaged Scottish tablet is never as good as homemade.  As a child growing up in Scotland, I have fond memories of the sweet.  It was sold at cake and bake sales, and if you were really lucky the little corner shop would have a regular supplier.  It was always wrapped into portions with greaseproof paper, that way you knew it was authentic.        Scottish Tablet recipe     Traditional Scottish tablet is not exactly dairy free.  Usually I can use a free from substitute's, however the only recipe I knew was made with Condensed milk.  So Iv kind of giv
Read more

Curdled Rice pudding

Image
What it should have looked like..... Due to a touch of nostalgia I decided to make some rice pudding today.  Also it mean't I'd have a pre-made breakfast for tomorrow morning and 15 mins more in bed.  Cold porridge just doesn't taste as good as cold creamy rice pudding. For me rice pudding has to be baked in the oven as that's the way my mum taught me to make it.  It was also one of the first recipes I was able to make dairy free.    Basic rice pudding constists of 3 simple ingredients  1 1/2 oz Rice 1 pint Milk  1tbsp Sugar Baked at 150 celsius for 1 1/2hrs - 2 hrs Something magical seems to happen to them, when cooked for a few hours in a low oven.  Only not this time because I decided to add some extra ingredients!!! One of which managed to react with the soy milk and curdle it.  Suspects are Mixed raisins, diced almonds or desiccated coconut.  I was able to save it and make it edible by adding some Bird's Custard powder, co
Read more