Isa Chandra Moskowitz makes brunch a fun and delicious part of the day, even for vegans, in her new book Vegan Brunch: Homestyle Recipes Worth Waking Up For-from Asparagus Omelets to Pumpkin Pancakes.
Now you don’t have to have chicken embryos for breakfast, or any time of day for that matter. (Can you tell I’m not a fan of eggs?)
Moskowitz is the creator of her own vegan show titled “Post Punk Kitchen” (www.theppk.com) and is a bestselling cookbook author. She has become one of the most popular vegan chefs. Her recipes are simple and easy to prepare, without fancy, what-the-heck-is-she-talking-about vegan ingredients that are usually found in specialty stores a city or two away.
In Vegan Brunch, Moskowitz covers scrambles (tofu), suasages, different breads and scones, pancakes, waffles, endless toppings, sides and even drink mixes.
I am working my way through the book, but have tried three recipes thus far: Pumpkin Pancakes, Perfect Pancakes and Tomato Rosemary Scones. They were all simple to whip up with household ingredients that I usually have on hand anyway, and were a big hit with my family.
The votes were in – they loved the Perfect Pancakes, even though they liked the Pumpkin Pancakes (my favorite, great for this time of year). The scones were great as well, or as my son said, “yummy tomato cake.”
Her recipes are delicious and simple. Even if you are not a vegan but need to whip up pancakes without eggs on hand, you’ll love her “Perfect Pancakes” and most likely already have the ingredients you need.
Pancakes are popular in my home (see one of my earlier posts: “Blast Your Breakfast”). I have always avoided pancakes from scratch…until now. The recipe is simple and does not come out runny like regular pancakes, but airy. They end up light and fluffy and easier to flip than non-vegan runny recipes.
If you want great recipes that look fancy, but are simple and go with everything (both meat and dairy meals), then pick up a copy of Vegan Brunch. You’ll find yourself brunching any time of day. (Or maybe that’s just me?) The directions and ingredient lists are simple, with great photos to go along with the recipes. I cannot wait to figure out what to make next.
Perfect Pancakes (taken from Vegan Brunch by Isa Chandra Moskowitz)
11/4 cups all purpose flour
2 t. baking powder
1/2 t. salt
1 t. ground cinnamon (optional)
2 T canola oil.
1/3 cup water
1 to 1 1/4 cups rice/soy milk
2 T pure maple syrup
1 t. pure vanilla extract
In a large bowl, sift flour, baking powder, salt and cinnamon. Make a well in the center and add oil, water, milk, maple syrup and vanilla.
Mix until the ingredients are combined. A few lumps in the batter are fine.
Spray pan with cooking spray or a light coat of oil.
Pour pancakes one at a time and fry until bubbles form and the top looks somewhat dry (about 3 minutes). Flip over (about 1 minute).
Enjoy the Perfect Pancakes. They really are.
Happy Vegan Brunching!