Monthly Archives: June 2019

Mushroom Pancakes

Mushroom Pancakes

I remember eating savoury pancakes as a child (yes Findus did an infamous frozen variety which we would sometimes experience!) and as a young adult in the 80s they were quite fashionable with different fillings but it was the mushroom ones I loved: creamy, sautéed mushrooms in a rich sauce with garlic and onion, stuffed inside soft rolled pancakes.  It’s pretty easy to make these WFPB with the use of wholewheat flour and there’s a whole variety of fillings which would be delicious – spinach and tofu springs to mind but this first time it had to be mushroom! 🙂  These make a fairly quick and easy supper but are also “fancy” enough for company. 🙂


Mushroom Pancakes
 
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Serves: 4
Ingredients
For the pancakes:
  • 1 heaping cup wholemeal spelt flour
  • 1.5 cups soy - we use Vitasoy Milky Lite
  • 2 tsp Orgran No Egg
For the filling:
  • 800g portobello mushrooms, sliced
  • 1 T tamari
  • ½ cup white wine
  • ½ cup soy milky lite
  • 2 heaped T hummus
  • 1 T cornflour
  • 1 T fresh lemon juice
  • Seasoning
Instructions
  1. Make the pancakes by whisking all the ingredients together in a large bowl or jug.
  2. Let the batter sit whilst you prepare the filling.
  3. Saute the mushrooms in a large pan. Once the liquid has released add the tamari and white wine and stir from time to time until the liquid has almost gone and mushrooms are tender. Mix together the soy milk and hummus, stir it in thoroughly and simmer until the sauce comes together. If it needs thickening add the cornflour to a splash of water in a cup, mix thoroughly, then stir in and stir continuously until sauce is thickened to your liking. Add the lemon juice and season to taste.
  4. Turn off the heat and spoon the mushroom mixture into a container. Keep it warm in the oven if you're eating straight away, or just microwave it later.
  5. To cook the pancakes pour a cup of the batter into a good non stick pan which has been heated until beads of water roll around the surface. Tip the pan quickly to cover the bottom of the pan. Your pancakes should be the size of a small dinner plate.
  6. Once it is set underneath gently loosen it and flip it over and cook for another minute or so.
  7. Remove from the pan and continue with the next, inserting a sheet of baking paper between each. You should have enough for 4 pancakes.
  8. Keep the sauce and pancakes warm in a low oven in covered containers or to serve later just reheat the sauce and pancakes separately and assemble on a plate, or assemble each once separately and microwave it for 1 minute before serving with your favourite green steamed veggies e.g. asparagus, broccoli / green beans etc.

 

Vegetable Cider Casserole with Herbed Dumplings


Vegetable Cider Casserole with Herbed Dumplings
 
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Cuisine: British
Serves: 6
Ingredients
For the stew:
  • 1 onion, finely chopped
  • 2 garlic cloves finely chopped
  • 1 large stick celery, finely chopped
  • 1 large carrot, finely chopped
  • 1 large carrot, thickly sliced
  • 1 large leek, thickly sliced
  • 3 large flat mushrooms, cut into chunky pieces
  • 2 parsnips, sliced thickly
  • 1 heaped tbsp tomato paste
  • 400g can chopped tomatoes
  • 200g can butter beans, drained
  • 1 bottle (330ml) cider
  • 2 cups vegetable stock
  • ½ tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp dried sage
  • 2 large bay leaves
  • 1 T Worcestershire sauce
For the dumplings:
  • 1½ cups wholemeal flour
  • ⅓ cup ground almonds
  • 3 tsp baking powder
  • 1 tsp salt
  • 1 T nooch
  • ½ t dried sage
  • ¼ t dried thyme
  • ⅔ cup soy milk
Instructions
To prepare the stew:
  1. Preheat the oven to 180 degrees centigrade.
  2. In a large oven proof casserole dish (with a lid) fry off the finely chopped onion, garlic, celery and carrot for 5 minutes until softened.
  3. Add all the other stew ingredients, mix well and bring to the boil.
  4. Once boiling, turn down to a simmer, place on the lid and make the dumplings
To make dumplings:
  1. Mix all the dry ingredients together in a large bowl, then slowly add the water and mix just until it all comes together. The dough should be like a scone dough, not too sticky but soft and easy to divide into portions. Add a little more flour or water until it feels right if necessary.
  2. Roll gently and quickly into 8 evenly sized balls, flatten slightly and place, evenly spaced, on top of the stew.
  3. Put the lid back on and pop into the oven for 30 minutes.
  4. Serve with mashed potato and steamed greens. 🙂