Posts tagged ‘carrot’

Carrot Cake Pancakes – Vegan

A few weeks ago I was listening to Splendid Table on NPR and someone had mentioned carrot cake pancakes. Immediately I had visions of how I would make them… the softened carrot, perfectly spiced, but with something to make it extra special. Honey butter! yeahhh. Anyway, I promptly forgot about this until recently.

I had a few things in the fridge to use up, and here it was Saturday morning, thinking what to make for breakfast. Then it struck me. Vegan carrot cake pancakes!

Here is what I did:

gorgeous shredded carrot

  • 1 heaped cup flour (I like to mix all purpose and whole wheat pastry flour)
  • 1tsp cinnamon
  • 1/4 tsp each of ground ginger, allspice, cardamom
  • pinch of freshly grated nutmeg and powdered clove
  • 1tsp baking powder
  • 1/2tsp baking soda
  • 1/4 chopped walnuts
  • 1TBS flax seeds (ground)
  • 1/4c water
  • 1TBS apple cider vinegar
  • 1TBS brown sugar
  • 1c thick coconut milk + 1/4c  water(or more as needed) or use any milk of your choice such as almond, soy, etc. undiluted
  • @1c grated carrot (or 2 medium)

Honey Butter (not vegan):

West Virginia Knotweed Honey

  • 3TBS butter softened
  • 2TBS honey
  • 1tsp orange zest

To make the honey butter, keep butter at room temperature until softened. Mix in the honey and orange zest until well combined.

*A note about the honey* I love to pick up local honeys when I’m travelling and this is one we got as we were driving through WV. It was labeled as Bamboo Knotweed.  I really like buying different varieties of honey and tasting the unique qualities!

To make the  “flax egg” combine ground flax seeds and water in a small bowl and keep aside for 5 minutes. It works better if the water is warm. After a few minutes it will be a gel-like consistency similar to egg whites.

Combine dry ingredients in one bowl, and stir well. In another bowl mix the flax egg, sugar, coconut milk, and carrot. Stir the dry ingredients into the wet until just combined, be careful not to overmix. Stir in the walnuts.

Heat an iron or nonstick skillet until water sizzles when sprinkled on it. Put a thin film of butter in the bottom of the pan. Pour or ladle the batter in the pan, fitting 3-4 pancakes around 4 inches each. Once bubbles appear on the surface and it is golden brown underneath, flip them over. Serve with honey butter and some extra honey.

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Carrot Kosambari

Sometimes you want something fresh and crunchy to go with your meal. Sometimes you realize you need an extra dish to fill up the tummies.  Or maybe you want to boost the protein in a vegetarian meal. Maybe you need something fast and simple. Kosambari fits the bill. Its basically an indian salad, but don’t think about iceberg lettuce and heavy creamy dressings. This is very light and healthy. If you thought you cannot eat raw legumes, think again.

  • 1/4c split moong dal soaked for 30 min – 1 hour
  • 1-2 carrot shredded
  • lemon juice
  • salt
  • coriander leaves

Tadka/oggarne:

  • coconut oil (or any)
  • mustard seeds/saasve
  • 1-2 green chili minced
  • curry leaves/karive soppu

Soak the moong dal for at least 30 minutes- 1 hour. It should have not have a hard center. You can use hot water to speed the process (I think this is better in a cold climate). Shred the carrot. Prepare the other ingredients.

Heat oil and pop the mustard seeds, then add green chilies and curry leaves and sizzle them. If you want you can add moong dal to this and stir for a minute. Or simply pour the seasoning over the dal, carrot. Add salt, lemon juice, and coriander leaves to taste.

Variations:

Traditionally, this would have grated coconut (as almost everything in Kannadiga cuisine does!) but I didn’t have any.

Also you can add finely chopped peanuts/groundnuts.

Instead of lemon juice, add a tiny bit of grated ginger.

If you do not want the added oil, you can skip the tadka/oggarne (but still add the green chilies, raw).

This is my entry to Hearth and Soul and Tasty Tuesday.

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