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2 tsp vegetable oil
1 tsp sea salt
As required water
1) Combine the flours, baking powder and sea salt. Make a well in the centre, pour in the oil, then pour in the water gradually, stirring constantly with a fork. The consistency should be like thick cream. Leave to stand for about half an hour. If it is too thick then add more water; if it is too thin, add more flour.
2) Melt some vegan margarine or vegetable oil and fry the crêpes on both sides.
Banana and Lemon Pancakes
In Britain pancakes like these would probably be served as a dessert, but Americans might prefer them for breakfast.
30g/l oz/2 tbs raw cane sugar
1 tsp cinnamon
Grating nutmeg
Pinch sea salt
1–2 tbs lemon juice
455g/l lb ripe bananas
As required vegetable oil
Crêpe batter made from 225g/l lb/2 cups
wholewheat flour (see above)
30g/l oz/2 tbs melted vegan margarine
As required icing (powdered) sugar or finely
ground raw cane sugar
As required lemon wedges
1) Mix the sugar, cinnamon, nutmeg, salt and lemon juice in a small bowl. Slice the bananas and mix gently into the lemon mixture.
2) Heat a frying pan and add a little vegetable oil. Fry each of the crêpes on both sides, and spread them with melted margarine and some of the banana mixture. Keep everything warm.
3) Serve the crêpes sprinkled with icing (powdered) or finely ground raw cane sugar. Garnish with lemon wedges.
Blintzes
This is a vegan version of a traditional Jewish dish (makes 15–20 blintzes). Serve them topped with additional sugar and yogurt or vegan sour cream.
Crêpe batter made from 250g/½ lb/2 cups
wholewheat flour (see above)
455g/l lb/2 cups tofu
2 tbs soya (soy) yogurt plus additional
as required
or 225g/½ lb/1 cup tofu and 225g/½ lb/1 cup
vegan cream cheese
2 tbs raw cane sugar plus additional
as required
1 tsp vanilla essence
As required vegan margarine
1) Put the tofu into a tea towel (dish towel) and squeeze to extract the water. Transfer the dry tofu to a mixing bowl. Stir in the yogurt (or cream cheese, if using), sugar and vanilla essence.
2) Fry each pancake in margarine on one side only. Fill with the tofu mixture on the cooked side and roll up.
3) When all the pancakes are filled, heat a little margarine in the frying pan and fry the blintzes, turning them so that they are lightly browned on both sides.
Tofu French Toast
‘French toast’ is actually American, traditionally made with an eggy batter. Tofu gives the same effect. Serve with maple syrup, or jam, or a mixture of raw cane sugar and cinnamon.
340g/12 oz/1½ cups soft or medium tofu 230ml/8 fl oz/1 cup water 4 tbs vegetable oil Pinch sea salt 1 tsp vanilla essence 3–4 tsp raw cane sugar 8 slices wholewheat bread As required margarine for frying
1) Put the tofu. water, oil, salt, vanilla and sugar in a liquidizer and blend thoroughly. Pour the mixture into a shallow bowl, and dip the slices of bread in it.
2) Heat a little margarine in a frying pan, and fry the bread over a moderate heat until browned on both sides.
Nutty French Toast
This is a variant on the traditional French toast. Serve with the same toppings.
55g/2 oz/
/
cup cashews 55g/2 oz/
/
cup almonds 285ml/½ pt/1
/
cups soya (soy) milk 8 slices wholewheat bread As required vegan margarine or vegetable oil
1) Grind the cashews and almonds in a liquidizer. Add the milk and blend thoroughly.
2) Pour the nut and milk mixture into a shallow bowl and dip the bread slices in it.
3) Heat the margarine or oil and fry the coated bread, turning once so that it is golden brown on both sides. Serve immediately.
Queen Scones
Scones are a close relation to American biscuits.
255g/9 oz/2
/
cups wholewheat flour 2 tsp baking powder Pinch sea salt 45g/1½ oz/ 3 tbs raw cane sugar 60ml/2 fl oz/
/
cup vegetable oil 85g/3 oz/½ cup sultanas (golden seedless raisins) 115g/4 oz/½ cup medium or soft tofu 120ml/4 fl oz/½ cup water
1) Combine the flour, baking powder, salt and sugar in a bowl. Mix well. Stir in the oil and then the sultanas (golden seedless raisins).
2) Put tofu and water in a liquidizer and blend well. Pour into the dry mixture and stir well.
3) Turn out on to a floured board, roll the dough out and cut it into scones. Place the scones on an oiled baking sheet and bake at 425°F/220°C/Gas Mark 7 for 15 minutes.
Treacle Scones
225g/½ lb/2 cups wholewheat flour
2 tsp baking powder
Pinch sea salt
½ tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
55g/2 oz/
/
cup raw cane sugar 55g/2 oz/
/
cup vegan margarine 1 tbs black treacle or molasses 140ml/
/
pt/
/
cup soya (soy) milk
1) Mix the dry ingredients together in a bowl. Rub in the margarine.
2) Soften the treacle a little and add it with the milk to make a fairly soft dough. Turn on to a floured board, roll out to about ½ inch thick, and cut into rounds.
3) Place the scones on a greased baking tray and bake in a hot oven 425°F/220°C/Gas Mark 7 for 10–15 minutes.
Potato Scones
455g/l lb potatoes
½ tsp sea salt
115g/4 oz/1 cup wholewheat flour
1) Cook the potatoes (or use leftover cooked potatoes). Peel and mash them.
2) Add the salt and flour to the potatoes and knead the mixture. Roll it out thinly on a floured board and cut into rounds or triangles.
3) Bake in a very hot oven 500°F/240°C/Gas Mark 9 for 10 minutes, turning the scones after 5 minutes.
4) Serve warm with golden syrup or jam.
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