October 10th, 2009

lio yoni cats

fried bread with chick-peas

I haven't eaten a fried egg since I became vegan. And I don't miss that, the smell itself now can make me sick. But there was one thing I did miss - and that was what we call in Israel fried bread - I don't know the English name. Basicly it is a bread you fry on oily pan, and then you pour the egg above it and around keep frying till the egg is ready. Delicious. Haven't eaten any since I became vegan.

But I just found the trick to make it! Without egges. And it is even more tasty then I remembered the egg version! (I guess I should have taken a photo... next time).

Anyway, this is how you make it (big serving for one):

1/3 cup chick-peas flour
some turmeric
1 tbs nutritional yeast (powder)
1/3 cup water
some vegan cooking cream (I used 5% Alpro, the only one to find in Israel). That might work with soy milk as well, but I haven't tried that yet.
1 slice of bread (make it wholewheet)

optional extras: chopped green olives, chopped mushrooms, whatever you like)

Mix everything in a bowl. Make sure there are no lumps (is this the word?) of chick-peas powder.

In the meantime fry a slice of bread on a non-sticky pan with some oil. When it is a little brown flip it to the other side, and pour the chick-peas mix over it and around. Fry well. When it looks good, flip everything to the other side and fry some more.


update: fixed typo
Tache, Adventures, Carny Ville

Things to go with kedgeree

I'm cooking breakfast (for around 30-50) at Kebele again on 24th October, and was considering making kedgeree (rice and lentils with bit of saffron/smoked paprika/other spices and some roast veg running through it). Also trying to keep it all gluten-free.

Was wondering what side dishes I could put with it.

Any suggestions welcome.

EDIT Been looking at chickpea/rice flour pancakes and they look as if they'll do the trick ... keep the ideas flowing ...

Pumpkin Cheesecake Cream Cheese Muffins

It's october....Time for pumpkin everything!

8 oz "Cream Cheese" (I use tofutti)
3 C Flour
2 C Sugar
4 t Pumpkin Pie Spice
1 t cinnamon
1 t ground cloves
1 t nutmeg
1 t baking soda
1 t salt
pinch of cardamon
2 C can or cooked pumpkin (pure, not pie filling)
1 1/4 C Veg Oil
4 "eggs" (I used ENER-G egg replacer which calls for 1 1/2 teaspoon to 2 tablespoons warm water)
1 t Vanilla extract
1/4 C powdered sugar
Chopped Walnuts or Pecans

Make "cheese cake cream cheese": 8oz of the cream cheese mixed with 1t vanilla extract and 1/4 C powdered sugar. Place mass on aluminum foil and shape into a ball and put in freezer. LET FREEZE FOR A COUPLE HOURS
Preheat oven 350 F, Grease muffin tins.
Stir together dry ingredients. In a separate bowl, Mix together pumpkin, oil, and egg mixture. Stir this into the dry mixture.
Fill the muffin tins halfway full with mixture. Take out "cream cheese" from freezer. Slice with a knife and Put on top of muffin (enough to fill 'er up 1-2 t). Sprinkle on Chopped nuts  ( I like pecans because they are delicious when toasted). Bake 20-25 minutes. LET MUFFINS COOL BEFORE SERVING!!!!!!


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