Blueberry Pancakes

Make them the night before, fry in the morning.

Ingredients
For 9 pancakes

150g refreshed starter
150g soy milk
200g self-raising flour
2 punnets blueberries
Sparkling Water
Oil to fry
Maple syrup
20130321-103743.jpg
Method
Mix the first three ingredients and rest in the fridge overnight.

In the morning mix in sparkling water a little at a time until you have a batter which is just pourable.

Fry in batches in a generous amount of oil, don’t let the pan get too hot. One ladleful of batter, with a few blueberries dropped on top, per pancake. Flip the pancakes when the top starts to bubble and set.

Have the rest of the blueberries on the side and drizzle on some maple syrup.

Pizza

My biggest baby likes to cook pizza.
20130212-181407.jpg
Vegan Meat Feast – Artisan Vegan Mozerella, Vegan Brunch Choritzo, Suma Burger Mix Meatballs, Onions, Peppers, Aubergine Sauce
Sourdough Base
200g refreshed starter
400g strong white flour
150g water
Glug of olive oil
Pinch of salt

Knead well, rest 2-4 hours, roll out, top, bake.

Tomato and Aubergine Sauce
When I make aubergine bacon I keep the end slices in the freezer to enrich this sauce.

Ingredients
1 tin tomatoes, chopped
1 onion, chopped
Aubergine – no more by volume than you have onion, chopped
Tablespoon balsamic vinegar
Tablespoon olive oil

Fry the onion and aubergine in the olive oil. When the vegetables are translucent, add the tomatoes and balsamic vinegar. Use an immersion blender to smooth the sauce out and reduce well. Allow to cool, this should make enough for at least three pizzas so freeze the excess.

Top the base and sauce with a few of the following:
Artisan Vegan Mozerella
Slices onions
Sliced peppers
Mini meatballs made from reconstituted burger mix
Seitan Choritzo

Or omit sauce and add:
Thinly sliced potatoes, chilli and rosemary

And cook for approximately twenty-five minutes.

Cinnamon Rolls

Delicious for breakfast, make them the night before and rest in the fridge. Bake them in the morning.

Ingredients
Dough:
200g refreshed sourdough starter
200g soy milk
20g sugar
500g strong white flour
Pinch of salt

Filling:
Teaspoon cinnamon
Raisins/sultanas/mincemeat
2 tablespoons rapeseed oil

Icing:
4 tablespoons caster sugar
1-2 tablespoons water

Method
Mix the dough and knead well, rest for two hours.
Roll out to 1cm thick, and sprinkle the fillings over the top.
Grease a medium sized roasting tin or cake tin.
Roll the dough up into a sausage and chop into roughly twelve rounds.
Arrange in the tin and rest overnight in the fridge.
In the morning bake for about 15 minutes at 180c.
20130207-184627.jpg
Allow to completely cool (most of them anyway), mix the icing and drizzle over the top.

Jackfruit Curry and Rice, with Sourdough Naan Recipe

Today we’re trying out this Jackfruit Curry , serving it with Sourdough Naan and Basmati Rice. The children with have rice, chopped raw vegetables and Naan.
20130203-175135.jpg
Jackfruit is available online from Spices of India, the fruit has wonderful texture and absorbs the flavour of anything around it.

Sourdough Naan Recipe

100g refreshed starter
75g soy milk
200g strong white flour
1 teaspoon baking powder
1/2 teaspoon salt
A little oil of your choice
Chopped coriander to garnish

Knead all ingredients well (I use my trusty Kenwood Chef) and allow to rest, covered with a plastic bag, for at least two hours. Divide into four equal pieces and roll out on a well floured surface into ovals. Bake in a preheated oven at 200c until puffed (about 15 minutes), then brush with a little oil and put under the grill for a few minutes. Garnish with coriander if you have it.

This is wonderful served with masala fried potatoes and rice. It’s my go-to meal to offer omnivores…