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All posts for the month March, 2017

overnight berry oatmeal (vegan)

Published March 28, 2017 by lisaolisa

1/2 cup rolled oats

1/2 cup berries

1 cup unsweetened almond milk

1 teaspoon chia seeds

2 teaspoons (or less) maple syrup

1/4 teaspoon cinnamon

Combine all ingredients in a cup or bowl, cover, and refrigerate overnight. Eat cold or hot the next morning.

fluffy whole wheat pancakes from alton brown (lacto-ovo vegetarian)

Published March 5, 2017 by lisaolisa

Today was attempt #1 at these, and they were mostly a bust but have potential. I didn’t have buttermilk, and rather than making sour milk per usual, I experimented with substituting plain yogurt. A 1:1 swap did not work. The batter was too thick, the cakes were too thick, and the cakes did not fully cook in the middle. While melting, the butter pats decided it would be best to explode and spew all over the inside of the microwave. While heating the syrup, attention was not fully paid, leading to a molten maple flow on top of the butter mess. And I added blueberries, as I do to most whole wheat pancakes.

Here’s what I used and any notes about my choices.

ingredients

the dry goods

2 cups whole wheat flour (I would normally substitute pastry flour, but I wanted to try it with regular, which I always have on hand. I tend to run out of pastry flour. They are probably more fluffy with pastry flour, which I’ll use next time.)
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar (I would normally substitute molasses, which I’ll try next time.)

the wet works

2 large eggs
2 cups plain yogurt (Bad idea. Next time, I’ll cut the yogurt to 1 cup and add 1 cup of soured milk. If the cakes are still too thick, I’ll use all milk.)
2 tablespoons unsalted butter, melted (I will probably resort to olive oil at some point, which is already liquid and always on hand.)

the mix-in

2 cups frozen blueberries

directions

  1. Mix together all the dry stuff in a large bowl. In a separate bowl, whisk together all of the wet stuff. Do this in the best order: barely beat the eggs, add in the yogurt and milk, and then add the butter. If you add hot butter to raw eggs, some of the egg is going to congeal.
  2. Mix in the wet stuff to the dry stuff and stir just until batter comes together. Set aside to rest for 5 minutes.
  3. Fold in the blueberries.
  4. Use 1/4 cup batter for each cake. Flatten the batter down to a reasonable thickness with the back of the measuring cup or your finger, which will be all right because of course you scrupulously wash your hands before preparing food.

If you need more advice on how to cook pancakes in general, read through his original directions, which follow.

The original recipe

the dry goods
2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
the wet works
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter
mix together all the dry ingredients in a large bowl. in a separate bowl, whisk together all wet ingredients. (i just melted the butter slightly before adding it in with the eggs and buttermilk.).
add the wet stuff to the dry stuff and mix just until batter comes together. do not mix smooth. set aside batter to rest for 5 minutes.
* heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
*test the griddle by flicking water on it. if the water dances across the surface, you’re good to go.
* rub down the griddle with a little butter or spray with nonstick spray.
ladle 1 scoop of batter onto the griddle. (batter will be thick! just spread it out with the bottom of your ladle or the back of a spoon.) cook until bubbles form in the batter and bottom is golden, approximately three minutes. flip and cook until the second side is golden, another a minute or so. adjust the heat as necessary as you go along. serve while hot!