Veganomicon: The Ultimate Vegan Cookbook Part 26

teaspoon salt

teaspoon ground nutmeg

1 cup walnuts, chopped finely

Nonstick cooking spray

PREHEAT YOUR waffle iron. Pour the soy milk, water, and vinegar into a measuring cup and set aside to curdle.

Mash the bananas very well in a large mixing bowl. Add the soy milk mixture, oil, syrup, and vanilla, and stir.

Add the flour, baking powder, baking soda, salt, and nutmeg. Use a fork to combine. Don't overmix, just mix until there are minimal lumps left. Fold in the chopped walnuts.

Spray the cooking surfaces of your waffle iron with nonstick cooking spray and cook the waffles according to the manufacturer's directions. Serve with sliced strawberries and bananas and plenty of maple syrup.

BLUEBERRY CORN PANCAKES.

MAKES 8 TO 10 PANCAKES.

The perfect summer pancake, with blueberries and a hint of lemon. Cormeal give the pancakes a little crunch and wonderful "mouthfeel" (we hate that word, but just had to use it here.) cup all purpose flour

cup cornmeal

2 teaspoon baking powder

teaspoon salt

2 tablespoons canola oil (any mild tasting veg oil will

do)

1 cup plain soy milk

cup water

1 teaspoon vanilla

2 Tablespoons pure maple syrup

2 teaspoon grated lemon zest

1 cup fresh blueberries

Cooking spray or a little oil for greasing the pan

PREHEAT a large non-stick pan on medium high heat.

Sift together flour, cornmeal, baking powder and salt. In a separate bowl, combine all other ingredients. Add wet to dry, mix until just combined, then fold in the blueberries. Do not over mix or pancakes will be tough, a couple of lumps is ok.

Spray pan with cooking spray. Use a cup measuring cup or an ice cream to pour out batter into pan. Cook pancakes until brown on bottom and bubbles form on top, about 4 minutes. Flip pancakes over with a thin spatula and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to plates. Repeat with remaining batter, adding more oil to the pan as needed.

CREPES: SAVORY AND SWEET, BUCKWHEAT OR WHEAT.

MAKES 8 TO 10 CREPES.

TIME: 35 MINUTES, PLUS CHILLING TIME FOR BATTER.

These cla.s.sic, delicate, thin pancakes can be yours with just a little bit of technique and determination. Though perfect for just eating as is, crepes are commonly served rolled with filling inside, since everything seems a little more special wrapped up in a golden pancake.

Fillings for entree crepes often consist of lightly sauteed vegetables, such as asparagus, mushrooms, onions, or leeks. Try draping savory crepes with Mushroom Gravy (page 211), Mustard Sauce (page 204), or Cheezy Sauce (page 214), or top cooked vegetable fillings with a little Silken Aioli Dressing (page 93) before rolling.

Breakfast crepes are typically humbler affairs. Often a tablespoon of your favorite jam is the perfect filling. Try adding slices of banana, strawberries, raspberries, sauteed apples, even curls of shaved chocolate wrapped in a hot, right-off-the-skillet crepe. Drizzle with warmed maple syrup or your favorite chocolate syrup or fruit syrup. Try this simple yet delicious variation: just sprinkle hot crepes with a little fresh lemon juice and dusting of confectioners' sugar.

Or, enjoy deviously delicious dessert crepes slathered with the homemade, hazelnut-chocolaty goodness of Not-Tella (page 262) and plenty of fresh fruit.

We've included two versions: the cla.s.sic, all-purpose wheat crepe and a buckwheat crepe, a hearty specialty of Brittany, to impress your gourmet pals with. Either will take well to fillings and toppings both sweet and savory. Just remember that practice makes perfect when it comes to making crepes, so don't be discouraged if your first few (or the whole batch) don't look so pretty.

Crepe Pans IF you find you really love making crepes (and once you get the hang of it, it's no big deal to make a batch when the mood strikes), we highly recommend investing a good crepe pan. The very best varieties are French made, usually of black steel or thin cast iron. Like steel woks and cast-iron pots, these pans need to be seasoned (follow the manufacturer's directions), but will repay your efforts with a lifetime of perfectly cooked crepes with the minimal use of cooking fat.

We're not as fond of nonstick crepe pans, but if you must, go for a high-quality brand and baby it (never, ever use a metal spatula!). Avoid at all costs any weird, electric "crepe machines" that require dipping some kind of contraption into crepe batter.

Savory wheat crepes: 1 cups soy or rice milk

cup water

cup all-purpose flour

cup chickpea flour

1 tablespoon arrowroot flour

teaspoon salt

Buckwheat crepes: 1 cups plus 2 tablespoons soy milk