Lemon juice
Lime juice
Date syrup (we get ours from city bakery)
Agave nectar
Mint water (op cit)
Sumac (ditto)
Olive oil
Salt
Again, sorry no quantities, you need to balance the sweet and sour etc.
As I’m on a roll and golf is still an hour away and I still don’t have the ingredients for my breakfast this is definitely the last one. The recipe is from jill dupleix and it is the dressing for the carrot salad (hooray riverford are here, more muted hooray, no mushrooms)
Orange juice (reserve segments for the salad)
Lemon juice
Oil
Cinnamon to taste
Cumin to taste
Salt
Agave nectar
Blend together, ‘tis a beauty.
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Wednesday, 18 March 2009
Vegan coeliac savoury pancake recipe
These could not be easier and they taste really good. In fact there’s a very good chance that I’ll be doing a mushroom crepe in the nears future. You’ll need (sorry no measurements, I play it by feel)
Buckwheat flour
Gram flour
Salt
No egg (optional)
Soy milk
Using a hand blender whisk the ingredients together to make a batter, not too thin. Cook over high heat in a heavy bottomed pan using soya marg. Stuff with the cheese mix (recipe in our recipe box on the web)
Fabada: when this was good it was excellent, but it could be too tomatoey (word tells me this isn’t a word)
Onion
Parley stalks finely chopped
Garlic
Sweat these together in a decent slick of oil.
Smoked paprika
Lemon juice
Agave nectar or sugar
Add the paprika and allow the spice to cook out. After a couple on minutes add the lemon juice and watch the colour intensify. Add the sweetener to taste. I like it very smokey so added lots of paprika.
White beans cooked
Veggie black pudding (recipe for vegan/coeliac on the website) Ask at the hungry planet and they’ll probably get some in or ask me and I’ll let you have one of the leftovers.
Stock
Add beans and stock to the base and cook out so that the beans start to absorb the flavour. Fry the black pudding in oil and then allow to cool. Add to the fabada mix at the end.
Tomatoes
Add some tomatoes(tinned or passata) add cook out. Do not add too much or all you’ll be able to taste is tomatoes.
Serve with spinach salad (French dressing) and spiced potatoes (chilli, onion, garlic, the parsley leaf and lemon juice)
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
Buckwheat flour
Gram flour
Salt
No egg (optional)
Soy milk
Using a hand blender whisk the ingredients together to make a batter, not too thin. Cook over high heat in a heavy bottomed pan using soya marg. Stuff with the cheese mix (recipe in our recipe box on the web)
Fabada: when this was good it was excellent, but it could be too tomatoey (word tells me this isn’t a word)
Onion
Parley stalks finely chopped
Garlic
Sweat these together in a decent slick of oil.
Smoked paprika
Lemon juice
Agave nectar or sugar
Add the paprika and allow the spice to cook out. After a couple on minutes add the lemon juice and watch the colour intensify. Add the sweetener to taste. I like it very smokey so added lots of paprika.
White beans cooked
Veggie black pudding (recipe for vegan/coeliac on the website) Ask at the hungry planet and they’ll probably get some in or ask me and I’ll let you have one of the leftovers.
Stock
Add beans and stock to the base and cook out so that the beans start to absorb the flavour. Fry the black pudding in oil and then allow to cool. Add to the fabada mix at the end.
Tomatoes
Add some tomatoes(tinned or passata) add cook out. Do not add too much or all you’ll be able to taste is tomatoes.
Serve with spinach salad (French dressing) and spiced potatoes (chilli, onion, garlic, the parsley leaf and lemon juice)
Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
For booking call 029 2045 4999
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