The World's Best Vegan Pancakes Recipe

This is my recipe.

Ingredients:

1 cup plain flour(use a finer type of flour for more cake-like texture)
2 tbsp chickpea/garbanzo/besan/gram flour(you can use the type sold in Indian grocery shops)
1 tbsp brown sugar(optional)
1 tsp baking powder(less than 6 mths old)
1/2 tsp baking soda(less than 6 mths old)
2/3 cup soy milk or any other non-dairy milk
1/3 cup water
2 tsp vanilla extract(optional)
1 tbsp oil
2 tbsp of a home-made egg substitute (grind about 1.5 cups of flaxseeds in a food processor for 1 min(it's not possible to grind them too fine) or use ready-milled flaxseeds. Add about 0.75 cup water and process to form a slimy paste, then add about 0.3 cup chickpea flour and process again to form a yellowish 'eggy' paste)

Method:

1. Mix the dry ingredients in a mixing bowl.

2.In a measuring cup, mix the water and the soy milk then add it to the dry mixture

3.Use a rubber spatula and stir to form a smooth batter

4.Add 2 tablespoons of the egg substitute and a tablespoon of oil and mix until the batter turns 'eggy'

5.Scoop or pour the batter onto a heated greased pan to form small round-sized pancakes. You can add fruits such as fresh blueberries to the top of the cooking pancakes at this time.

6.Flip the pancakes over when bubbles have appeared and cook until the bottom is browned.

For oatmeal pancakes, replace 1/4 cup of plain flour with oatmeal.

Serve with maple syrup or jam. Top with a scoop of vegan margarine(Olive Gold) for a salty flavor. Add fruits on the side such as caramelized bananas and peaches. You can also make a delicious caramel-like sauce with peanut butter, dark brown sugar and some water. Eat slowly and enjoy.

The World's Best Vegan Pizza Recipe

I noticed that pictures of vegan and non-vegan pizzas don't look as good as mine on the net, so I decided to post my recipe.

Ingredients for cold-fermented pizza dough:

3 cups of bread flour
1 cup of water
1 tsp of instant yeast
1 tsp of salt

This dough makes 10 pieces of crust.

Method:
Mix all the dry ingredients in the food processor and then add in the cup of water and process until it becomes a dough. Mix by hand if you want, I never tried it before.

Store in an airtight container in the chiller section of the fridge for at least 16 hours. (Coat the container with a little oil before storing the dough in it.)

Once you are ready to use it, take it out from fridge and cut out the required piece(s) of dough and leave it in room temperature for about half an hour to soften.

Prepare a wooden board dusted with flour. Coat the piece(s) of dough with flour. Use a wooden roller and roll the dough into a flat round circle, occasionally stretching the dough with your hands and then roll it again. Make the edge slightly thicker. Occasionally coat the flattened dough with flour to prevent it from being sticky.

The Cheese Sauce:
30g of Nutritional Yeast or one-third amount of a 100g packet
1 cup of glutinous rice flour
half a normal size stir-fry pan of water(I don't know the exact amount)

Method:
Mix all the ingredients into a mixture before cooking on a stainless steel stir fry pan, stirring until it thickens.

You can choose to make a watery sauce or a thicker sauce. I choose to use a slightly watery consistency.

Let the mixture cool before using it.

You can make the sauce beforehand and store it in the dridge. It would taste stronger the longer you store in the fridge. I chose to store it in the fridge before use.

Marinated Mushrooms Mixure:
a pinch of salt
dried Oregano herbs
olive or soy oil (a splash)
a little lemon juice (Optional)
handful of sliced Shitake mushrooms

Method:
First put the handful of sliced shitake mushrooms in a mixing cup.

Sprinkle the pinch of salt on top, followed by the dried herbs, oil and juice.

Then use a rubber spatula to quickly stir and mix it all up evenly. Wait for a couple of mins for the mushrooms to absorb the oil.

Drain away the excess oil.

A fast marination is the trick to get the mushrooms to remain tender, if they are marinated for too long they will turn soggy.

If the mushrooms are too oily when you put them on the pizza, the mushrooms will leak out lots of oil onto the pizza and you would have to drain the oil away when the pizza is cooked.

The pizza assembling process:

Place a piece of rolled pizza crust dough onto a non-stick pizza pan(Willow's brand), on a piece of baking paper over a normal baking sheet, or on a heated pizza stone that has been heated for 10 mins.

A Special Tip: You can choose to poke holes on the dough with a fork before putting on the rest of the ingredients. If you don’t poke holes, the dough will bloat up and you can make a bloated wood-fired version.

On the dough, use the underside of a spoon to apply a thin spread of tomato paste (use Leggo’s brand sold in a bottle). Or make a thick-style tomato puree paste with Roma tomatoes. Do not use canned concentrated tomato paste because the taste is too strong and bitter.

Let the paste dry a little before adding the cheese sauce.

Use a spoon to spread or drizzle the cheese sauce over the slightly-dried tomato paste on the pizza. Don’t apply too much or the pizza will turn soggy.

After spreading the quick-marinated mushrooms onto the pizza, cook the pizza in a preheated oven at 250 deg Celsius for 15 mins until the top is sizzling from the oil and then it is ready.

Use the top-level of the oven to broil and char the pizza as desired.

My Newly Created Fusion Recipe(Vegan) — Elbow Pasta with Ground Nut Curry Sauce and Nori Flakes

I just created a delicious fusion recipe: an elbow pasta dish with a creamy nut sauce similar to satay gravy, with nori flakes. It tasted so appetizing and moreish, I felt it deserves a mention. You will definitely receive compliments if you serve it to your family, friends and guests.

I created the recipe as part of a healthier alternative to instant ramen noodles, so I tried to use as much simple dried ingredients I could find from my kitchen cabinet.

To make 2 servings, boil 250g of elbow pasta in a pot of boiling water. Add generous amount of salt to the water(as salty as the sea) and a splash of oil. Boil for 9 minutes stirring occasionally until al dente. Pour away most of the pasta water and leave about a 2 cm thickness of pasta water behind with the pasta.

To make the nut sauce, pour 1/3 cup(1/2 for spicier) of curry powder(I use sambar powder from House Brand) and 1 cup of ground nuts(any type of ground nuts, fine or coarse up to you) directly into the pot with the warm pasta. Pour in a liberate amount of oil such as coconut oil(for weight-loss) or other types of oil. Add in 4 tablespoons of flaxseeds for the sauce to be slimy and also if you want some omega 3 fatty acids. Mix everything together until there is a creamy sauce with the warm pasta. Add required sugar/sweetener until the sauce is sweet. I didn't add garlic as I felt the sauce was tasty enough.

Mix in some alfalfa sprouts if you want some fresh greens. Finally, add in some shredded nori flakes. You can choose to mix the nori flakes with the pasta while in the pot, or sprinkle them on top of the pasta before serving. If you are worried about nori containing pollutants, you can choose to use other dark green vegetables and wheat/barley grass powder instead.

Serve and enjoy this delicious Malay-Indian-Japanese fusion pasta. You can eat it with sliced vegan mock fish that comes wrapped with nori, and vegan mock mutton made with mushroom stems(there is a brand that comes frozen without any sauce). You can pair it with a side dish of sliced cucumber to neutralize the spicy aftertaste.

How to Add More Healthy Coconut Milk and Oil Into Your Diet

Coconut milk and oil is not fattening but has been scientifically proven to reduce body fat through thermogenesis. It is also anti-viral, anti-fungal and anti-bacterial. Fat is needed to be consumed with every meal as it acts as carrier for fat-soluble vitamins A, D, E and K.

For Breakfast:
- Mix coconut milk with fruit juice to create a milky smoothie
- Add coconut milk/cream to your warm tea
- Eat breakfast cereal with coconut milk
- Serve oatmeal porridge with coconut cream on top with fresh pineapple
- Drink coconut milk on its own

For Lunch and Dinner:
- Use coconut milk to cook white rice
- Use thick coconut cream as a creamy sauce for pasta and macaroni(add nutritional yeast flakes for cheese flavor)
- Use coconut cream to make potato salad
- Drizzle coconut oil on fresh vegetable salads
- Use coconut cream to make coleslaw
- Use coconut cream to make mild curry

For Dessert:
- Use coconut cream and coconut oil to make vegan ice-cream(coconut oil turns solid below 25 Deg C)
- Use coconut cream to make thick whipped-cream for ice-cream
- Use coconut milk to make pudding
- Add coconut cream to black rice porridge

For Baking:
- Use coconut cream to make bread
- Use coconut cream to make muffins
- Use dessicated coconut to make cookies

For cooking:
- Use coconut oil as a cooking oil, it can withstand very high temperatures

Coconut milk: Healthy or hazardous?
http://www.todayonline.com/voices/coconut-milk-healthy-or-hazardous