American Pancakes
Ingredients:
150 g self-raising flour
1 tablespoon of baking powder
230 ml plant-based milk (soy or almond)
2 spoons of maple syrup
1 tablespoon of coconut oil (or canola oil)
a pinch of salt
vanilla flavor (optional)
fruit of your choice (blueberries, strawberries, raspberries, blackberries, bananas…)
Sift the flour, baking powder, and a pinch of salt in a bowl using a balloon whisk until mixed.
Combine plant milk, maple syrup, vanilla extract, and oil in another bowl.
Pour wet ingredients into dry ingredients. Whisk until you get a smooth, thick batter. A few lumps are okay; do not over-mix or, your pancakes will be more fluffy.
Heat a large pan over medium-high heat. Grease the pan with coconut oil, and drop about 1/3 cup of the batter onto it.
Cook for 3-4 mins until the edges are set, and bubbles appear on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through.
Repeat with all the remaining batter.
Serve stacked with lots of toppings of your choice.
Forest cake
Ingredients
370 g All Purpose Flour
60 g Cocoa Powder
380g Granulated Sugar
2 teaspoons Baking powder
2 teaspoons Lemon Juice
2 teaspoons Vanilla Extract
177ml Vegetable Oil
480ml water
500 ml Plant-Based Whipping Cream
For the Cherries
2 x 390g jars of black cherries (500g drained weight)
2 heaped tbsp cornflour
For the Cake
1. Preheat the oven to 180C/350F/Gas 4. Lightly grease two 20cm/8in cake tins and line the base with greased non-stick baking parchment.
2. Sift flour, cocoa powder, baking powder, and sugar together in a large mixing bowl.
3. Combine water, lemon juice, oil, and vanilla extract.
4. Pour the wet ingredients into the sifted dry ingredients and whisk with a hand whisk until smooth.
5. Pour batter into cake pans.
6. Bake immediately in a preheated 350°f/180C oven for approximately 35 minutes or until a toothpick inserted into the center comes out clean. Turn out onto a wire rack to cool and peel off the parchment.
7. For the filling, drain the jars of cherries, reserving the juice. Chop the cherries roughly into quarters. Measure the cornflour into a small saucepan, make a paste with a small amount of the reserved juice, then stir in the remaining juice. Place over medium heat and bring slowly to a boil, stirring until thickened, then simmer for 2 minutes. Remove from the heat, add the cherries and leave to cool. Refrigerate until quite firm.
For the Whipping Cream
8. Whip the cream to soft peaks. Divide the cream in half, setting aside one-half for the sides and top of the cake.
9. Cut each sponge into two layers using a long sharp knife. Divide the cherry mixture into thirds. Spread one-third of the cherry mix over the sliced sponge. Divide one-half of the cream into thirds and spread one-third over the cherry mix. Top with another sponge layer until you have three layers of cherries and cream. Top with the final sponge layer.
10. Spread half of the reserved whipped cream around the sides of the cake. With the remaining reserved cream, pipe rosettes of cream around the top edge of the cake and decorate it with cherries.
Panna Cotta
Ingredients:
panna cotta base with plant-based whipped cream
– 400 ml of plant-based whipped cream
– 20 ml of agave nectar
– 1/4 teaspoon agar-agar
The raspberry part:
– 400 g raspberries
– 1 tablespoon of water
– 50 g of sugar
– 100 ml plant-based whipped cream
– 1/8 teaspoon agar-agar
The part with hazelnut and chocolate spread:
– 100 ml plant-based whipped cream
– 1/8 teaspoon agar-agar
– 1 large spoonful of vegan hazelnut and chocolate spread
The base for panna cotta with coconut milk:
– 1 can of coconut milk
– 30 ml agave syrup
– 1/4 teaspoon agar-agar
The mango part:
– 1 mango, puree
– 100 ml of coconut milk panna cotta base (separate from the base recipe)
For panna cotta with coconut and exotic spices:
– 200 ml base for panna cotta with coconut milk
– Ayurvedic tea – Sweet Chai
For the caramel:
– half a cup of sugar
– 30 ml of water
– 1 teaspoon of agave syrup
– 60 ml plant-based whipped cream (or coconut milk from a can)
– 2 tablespoons of coconut butter
Panna cotta base with plant-based whipped cream
Set a saucepan over medium heat. Add cream, agave syrup, and vanilla extract. Stir well and bring it to a boil. Once boiling, reduce heat to low, sprinkle in agar-agar powder, and immediately whisk well. Let simmer for 2-3 minutes, whisking frequently.
Turn off the heat and transfer the mixture to a jar. Let it cool in the fridge for 2-3 hours.
For the raspberry part:
Set a saucepan over medium heat. Add raspberries, water, and sugar. Stir well and bring it to a boil. Once boiling, reduce heat to low and continue boiling for 10 minutes.
Once cooled, strain the raspberries to remove the seeds.
In a saucepan heat plant-based whipping cream with 5-6 tablespoons of raspberries.
Once boiling, reduce heat to low, sprinkle in agar-agar powder, and immediately whisk well. Let simmer for 2-3 minutes, whisking frequently.
Turn off the heat and transfer the mixture to a jar. Let it cool in the fridge for 2-3 hours.
For the part with hazelnut and chocolate spread:
In a saucepan heat all ingredients.
Whisk constantly and once boiling, lower the heat and simmer for 2-3 minutes.
Turn off the heat and transfer the mixture to a jar. Let it cool in the fridge for 2-3 hours.
The base for panna cotta with coconut milk:
Set a saucepan over medium heat. Add coconut milk and agave syrup. Stir well and bring it to a boil. Once boiling, reduce heat to low, sprinkle in agar-agar powder, and immediately whisk well. Let simmer for 2-3 minutes, whisking frequently.
Turn off the heat and transfer the mixture to a jar. Let it cool in the fridge for 2-3 hours.
For the mango part:
Mango puree and coconut milk panna cotta base combine in a saucepan. Stir well and bring it to a boil.
Once boiling, reduce heat to low and simmer for 2-3 minutes.
Turn off the heat and transfer the mixture to a jar. Let it cool in the fridge for 2-3 hours.
For panna cotta with coconut and exotic spices:
In a saucepan bring coconut milk panna cotta base to a boil.
Turn off the heat and add the Ayurvedic tea bags of your choice.
Let it soak for a few hours.
Transfer the mixture to a jar and let it cool in the fridge for a few hours.
Caramel layer:
In a heavy-based saucepan over medium-high heat add the agave syrup, sugar, and water. Boil until you reach a deep golden amber color.
Add cream and stir until temperature reaches 112C. Remove from the heat.
Add coconut butter and bring back to low heat. Continue to whisk until everything is emulsified.
Pour into the jar and let it cool.
Vegan burger
half a cup of dry chickpeas
half a cup of dry black beans
half a cup of oats
250 g of mushrooms, chopped
1 onion, diced
1 tablespoon of olive oil
spices: salt, pepper, smoked sweet paprika, cumin, chili, rosemary, parsley (finely chopped)
beet puree
BBQ sauce (optional)
nutritional yeast
1. Dry chickpeas and black bean soak overnight.
2. Next day cook chickpeas and black beans in fresh water, with 1 teaspoon of salt for 40 minutes. Drain.
3. In a large skillet, heat olive oil over medium-high heat. Saute onion. Add mushrooms and saute mushrooms until soft.
4. In a food processor, add drained black beans, chickpeas, oats, and mushrooms. Pulse until combined. Don’t over-mix to create a smooth paste. Leave the small chunks of beans in the mixture.
5. Transfer into a bowl. Add spices, beet puree, and BBQ sauce if using.
6. Combine everything with your hands.
7. Form patties.
8. In a large skillet, heat oil over medium-high heat. Carefully cook burger patties for 3-4 minutes until golden brown.
9. If using BBQ sauce, spread a thin layer over the top of the patties.
10. Put the pan with the patties in the oven, preheated to 180 degrees Celsius, for 20 minutes.
BURGER TOPPINGS
bun
tomato, sliced
caramelized onions
dill pickles, sliced
green leaf lettuce
condiments: vegan mayo, ketchup, mustard
For more vegan recipes visit svjesnokuhanje.org