Recipe from Good Eatings
Husband-Tested in Alice’s Kitchen
Serves 2-4 people
This
is a vegan version of the popular Japanese vegetable pancake called
Okonomiyaki. Being a pancake, it is traditionally made with eggs. But with chickpea flour, a little rice flour
and some raising ingredients (baking powder/baking soda), this pancake words
quite well. Using chickpea flour adds
protein to this dish. Adding vegetables
to the pancakes makes them even more nutritious and the onion, ginger, garlic
and cilantro boosts the flavor for sure. (If you don’t care for cilantro, you
can omit it.) You can change up the vegetables if you wish, but the cabbage is
a great base and so I would recommend leaving that in. The Pickled Ginger Salad is scrumptious on
its own, but creates a nice kick to the pancakes. To save yourself time in the end, make the
salad in advance. You can also measure
out the dry pancake ingredients and keep them in a glass jar in the fridge
until you are ready to make the pancakes.
For the salad:
¾ of a large cucumber (seeded, if using a
large cucumber) or 2-3 small ones, cut into small cubes
12 radishes, cut into small cubes
¼ cup pickled ginger, finely chopped
A big handful of cilantro, finely chopped (optional)
1 large lime, juice only
1 teaspoon sriracha sauce
2-3 Tablespoons toasted sesame seeds
Sea salt, to taste
For the pancakes:
1 cup cabbage, finely sliced
½ large carrot, julienned or shredded using the bigger holes of
a grater
1-2 spring onions, cut into strips roughly 2 inches long or 1
thick slice red onion, diced
¼ cup cilantro, finely chopped (optional)
1 garlic clove, minced
1 teaspoon fresh ginger, minced
1½ cups chickpea flour
½ cup rice flour
½ teaspoon baking powder
½ teaspoon baking soda
1½ cup water
1 Tablespoon soy sauce or tamari
Oil for pan frying the pancake, about 1 Tablespoon
Sea salt and black pepper, to taste
Serve with: vegan
creme fraiche or sour cream (optional)
Prepare your salad by mixing all the ingredients in a mixing
bowl and giving them a good toss to combine. Set aside while you make your
pancake. For the pancake, prepare the
vegetables and then set them aside as you make the batter. Mix all the dry
ingredients for the pancake in a large mixing bowl and then add the minced
garlic and ginger to it. Then pour in the water and soy sauce as you whisk to
combine it with the dry ingredients. Season with salt and pepper, if desired. Fold
in the vegetables as well as cilantro. Heat up a non-stick frying pan over
medium high heat. Once the pan is hot add oil. Pour one quarter of the batter
trying to distribute the vegetables even in terms of what ends up in the pan
and what stays in the bowl. Then even the mixture out in the pan and cover with
a lid. Lower your heat to medium and then let it fry under the lid for about 5
minutes. (Bubbles will appear on top of the batter. At that point, carefully lift one side of the
pancake to see if it’s browned. If so,
flip the pancake over.) Then fry on the second side for about 3 minutes or
until slightly browned. Repeat with the rest of the pancake batter making 4
pancakes in total. You could keep the pancakes on low heat in the oven as you
finish the rest of the pancakes. Serve with a dollop of vegan creme fraiche or
sour cream onto each piece and/or the pickled ginger salad.
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