Coconut Avocado & Grilled Peach Tacos

Hi guys! This past weekend was Mother’s Day and it was my first Mother’s Day that I’ve been home in way longer than I am willing to admit, even to myself. So this year I wanted to help make sure that my angel mother had a really beautiful day. My sister just bought a house on a lake in this quaint little town North of Chicago. So on Sunday we all took the day to go up to her lake to celebrate our mother. The weather (and really the entire day) was just absolutely perfect, I wish I could replay it.

To my mother I gifted a pair of nice new oven mitts (oops, kind of cheating because kind of a gift to me, too?), and I also helped organize and cook all of the appetizer and dinner dishes. For the salad, I made an arugula and basil salad with white wine vinaigrette, served with toasted pecans and grilled peaches. You guys, the idea of grilled peaches just makes me so, soo happy! I can’t wait until it is actually summer and we have some really nice ripe peaches, instead of the kind of lame ones we have right now. But that’s okay! Grilling them still really brings out the flavor.

Okay now fast-forward. Last night I was thinking about tacos while I was sleeping (haha! But actually this really happened), and I was thinking about what kind of tacos I wanted to make today and I kept going back to grilled peaches. Soooo I ended up making coconut avocado tacos with arugula and grilled peaches. They were super simple and I was able to cook them up pretty quickly during my lunch break.

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Coconut Avocado Tacos with Grilled Peaches:

(makes about 4 tacos)

Ingredients:

Coconut Avocados:

1 haas avocado

¼ cup shredded coconut

¼ cup corn flake bread crumbs (if you are going gluten-free, otherwise any bread crumbs will do)

¼- ½ cup unsweetened soy milk

¼ – ½ cup all-purpose gluten-free flour (I used Betty Crocker because I had it on hand).

½ cup avocado oil (grapeseed or olive oil will also work)

Grilled Peaches:

Peaches

Olive oil

Other:

Arugula

Corn tortillas

Whatever kind of sauce you are feelin’- can I suggest chipotle aioli?

Instructions:

  1. Heat a skillet over medium heat with ¼ cup of oil. You will most likely need to add more, but I don’t like to use too much oil. Cut your avocado up into eight slices.
  2. In three separate bowls, set up your ingredients as such: (1) flour; (2) milk; (3) breadcrumbs and coconut shreds combined.
  3. Coat the first avocado piece with flour. Next, dip it into the soy milk. Then coat with the breadcrumb/coconut mixture. Finally, place the avocado into the hot skillet and fry gently on all sides. This happens pretty quick, maybe about a minute on each side. Repeat this process with all of the avocado slices.
  4. Preheat the grill to medium heat. While that is happening slice up your peaches into ½ inch wedges and brush lightly with olive oil. When the grill is hot, place the peaches on the grill, close the lid and let cook for 5 minutes. Flip and cook 5 more minutes. Depending on the temperature of your grill, you may need to adjust this time. You should let them cook until you have those fabulous grill marks.

So now you have your coconut avocado and grilled peaches! I used corn tortillas and arugula as toppings. This is actually the first time in, like, ever that I didn’t add a ton of spicy peppers, (although I was tempted) but I decided to let the sweet peaches and coconut bring the flavor.

I hope you enjoy this recipe as much as I did!

#EATYOURVEGANHEARTOUT

#TACOTUESDAY

#EASY

#GRILLEDPEACHES

#VEGANRECIPES

Tahini Sriracha Tofu

Happy Friday!! I wanted to just throw this recipe up here really quick because it is so amazing and you simply must stop everything you are doing and go made it. It is also super quick. My only problem with this recipe is that when I make it I can’t stop eating it.

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The key factor in this recipe is the sauce. If tofu is not your thing, the sauce would be absolutely fabulous on chicken or shrimp or vegetables or whatever you’re into. I make mine with extra firm baked tofu (click here for baked tofu heaven) and then I also add in whatever hot peppers I have lying around, along with some cauliflower rice.

You can buy riced cauliflower at a ton of places now, including Trader Joe’s, Costco and Mariano’s (for those Chicagoans out there). I am also not opposed to going old school and making your own riced cauliflower. If you are going old school, I have to say that it is SO much easier to just use a box grater rather than a food processor. It is still quick and easy and I like the consistency much better than when I use a food processor. Also, less clean up.

Okay so anyway, without further ado, here is the recipe for Tahini Sriracha Tofu:

Tahini Sriracha Tofu:

Baked Tofu

Ingredients:

2 garlic cloves, minced

1/2 tablespoon freshly grated ginger

1/4 cup tahini

2 1/2 tablespoons agave (you can also use honey or maple syrup)

3 tablespoons sriracha sauce

1 tablespoon liquid amino

1 teaspoon rice wine vinegar

3-4 tablespoons water

Instructions:

Simply combine all of the ingredients except for the water until you have a homogenous mixture. Add the water slowly to thin until you have the consistency that you want.

If you are using baked tofu, add the sauce and tofu to a large skillet over low heat. This is also where I add in any hot peppers or chopped onions that I am using. Cook for about one to two minutes until the sauce is warm. Garnish with sesame seeds and scallions.

* Instead of using baked tofu, you can also opt to cook the tofu over the stove while you are making the tahini and sriracha sauce. Coat the skillet with oil of choice (sesame goes really well with this recipe) and place over medium heat. When the oil is hot, add the tofu and cook for about 10-15 minutes. This requires flipping the tofu occasionally to make sure you get all of the sides.

That’s it! Super easy, right? Now go eat your vegan heart out!

SIMPLE

TOFU

SRIRACHA

TAHINI

Gluten-Free Vegan Donuts & Hibiscus Icing

Happy Friday!! If you want an idea of how my week went, I just typed “happy birthday” instead of happy Friday. My patience this week has been infinite. I mean I’m talking three-hours-at-the-dealership-when-you-went-in-for-an-oil-change-and-you-leave-300-dollars-poorer- patience! That is no joke. So naturally I felt the only cure was to make donuts.

These babies are gluten-free and vegan and magical! For the donuts themselves, I used Bob’s Red Mill all-purpose gluten-free flour. This stuff is awesome. I mean, I like to mess around with different flours as much as the next person. Almond, white rice, brown rice, oat, chickpea, and tapioca are a few flours that I have on hand right now… but dude, Bob’s Red Mill is just so easy and the results are fantastic. For the buttermilk, I used a ratio of 1 cup of rice & quinoa milk to 1 tablespoon of vinegar. You can also use lemon instead of vinegar. You can also use whatever kind of dairy free milk you want, soy, almond, coconut, whatever.** Let me know what you use and how you liked the results. Pay attention to how the donuts brown based on what milk you use. When using rice & quinoa milk, mine did not get too brown, so while I was baking them I definitely was not trying to wait until they looked golden. Instead, I paid more attention to the time and consistency of the batter as it baked.

Okay and now my favorite part of the substitute process… the eggs. Aquafaba! I just love using aquafaba I don’t know why, I just do. It really looks like egg whites, too. To substitute aquafaba for egg, the ratio I use is ¼ cup to one egg white. To prepare the “egg”, I drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two. You can do this step before you get started so you don’t have to wait. You don’t have to let it chill, but it helps stiffen the “egg” better. Next, measure out however much you need (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.* I have a really hard time finding chickpeas with no salt added, so I just omit any additional salt from the recipe. You can make your own aquafaba by just soaking dry chickpeas. Are we having fun, yet??

Okay more fun stuff, the icing. I wanted pink icing (obviously) so to make a natural dye I used hibiscus boiled in water and added the tinted water to the icing. I used about ½ cup of dried hibiscus in 2 cups of water and brought to a bowl and then let it steep for about 20 minutes or so because I couldn’t wait anymore for these donuts. Verdict: not quite pink enough but I liked that it had a florally taste rather than a root-y taste such as an alternative like beet juice. So listen, if you follow my recipe, you are not going to get pink frosting, got it?? But you will have some dreamy, hibiscus-y tasting icing!

Thoughts on that:

  • Maybe let the hibiscus steep longer?
  • Use a higher hibiscus to water ratio?
  • Use beets
  • Any other ideas, I would love your input!

Also, I did a crappy job of taking any pictures while actually making these so, oops. Instead take pictures of yours and send them to me. ❤

So anyway… you came here for the donuts so here they are! By the way, you can double or triple or quadruple this recipe…but I am warning you, you probably don’t want to because you will end up eating 64 donuts ha ha ha.

Gluten-Free Vegan Donuts & Hibiscus Icing

(Makes about 8 donuts)

Ingredients:

Donuts:

1 cup gluten-free flour

¼ cup + 2 tbsp sugar

1 tsp baking powder

¼ cup aquafaba -see notes above on using aquafaba*

¼ cup + 2 tbsp vegan buttermilk (ratio 1 cup of rice & quinoa milk : 1 tbsp vinegar- see notes above on using vegan buttermilk**

1 tsp vanilla extract

¼ cup of vegetable oil

(***Salt: if you are using aquafaba that has salt added, you do not need to add salt. If you are using No Salt can of beans or you made your own aquafaba, add ½ tsp salt)

Frosting:

1 cup powder sugar

1/8 tsp cream of tartar

2 tbsp aquafaba egg

1-2 tbsp Hibiscus water

Instructions:

  1. Heat oven to 425 degrees. In a medium bowl, combine the flour, sugar, baking powder and salt if you are using it.
  2. In a separate bowl combine the aquafaba egg, vegan buttermilk, vanilla and oil.
  • Aquafaba egg. To prepare the “egg”, drain the aquafaba from the chickpea can and let it chill in the fridge for an hour or two in a non-reactive stainless steel bowl. Next, measure out ¼ cup (1/4 cup = 1 egg white) and use a handheld blender to stiffen to a peak.
  1. Add the wet ingredients into the dry ingredients and blend until smooth.
  2. Spoon batter into your greased donut tins until about half full. I measured about ¼ cup of batter per donut but it is going to depend on the size of your donut tins, so just go with half full. Cook for 7-9 minutes.
  3. Meanwhile, prepare the frosting. Add all of the frosting ingredients except the water. Add the water last a little bit at a time so your icing is not too watery. Mix until smooth.
  4. When they are done, remove the donuts from the tin and cool them on a cooling rack. You might need a little help from a spoon to get the donuts out of the tin but hopefully you greased the tin enough that it is pretty easy to get out. (Side note, I always forget to grease my pans and it literally ruins everything for the rest of the day– not being dramatic).
  5. When the donuts are cool enough to handle, dip the top half into the icing and then return to the cooling rack. Add sprinkles and do your darn-est to try and wait until the frosting dries before you start eating them. Good luck!

 

So there you have it, people! The dreamiest gluten-free, vegan, aqua-fabulous (I had to), hibiscus, magical donuts in all the world! Eat your vegan heart out! ❤

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GLUTEN-FREE

VEGAN

DONUTS

EAT YOUR VEGAN HEART OUT

SO DREAMY

EASY

Super Simple Rosemary and Garlic Artisan Bread

Hi you guys! I am here on this fine morning to tell you how to make some super dreamy artisan bread! This recipe is so simple and requires absolutely zero kneading. All you need (ugh had to resist the dad-joke-temptation there) is a mixing bowl and Dutch oven. If you don’t have Dutch oven, I’ve heard you use any oven safe pot to cook your bread. I have only used a Dutch oven, however, so I cannot advise.
Quick note about rise time: If you have the time, you can use an overnight rising method that calls for less yeast, just use 1/4 tsp of yeast instead of 2 1/4 tsp. Combine all of the ingredients per the instructions and let the dough rise overnight in a warm area, covered with a clean towel. If you are shorter on time, use the full 2 1/4 tsp of yeast. When using the shorter method, I let my dough rise for about 2 hours or a little longer. You can use even less yeast, but I have not experimented with that…yet. You should ask my sister, though. She is pastry chef and probably knows everything there is to know about making bread.
Another super sweet thing about this recipe is that you can use any flavor ingredients to create the taste you want. Instead of garlic and rosemary, I’ve experimented with a blend of different herbs to create an Italian-y tasting bread. Another one on my bucket list is a cinnamon raisin bread. I’m planning to make this one using whole wheat flour, raisins and cinnamon (duh) 😋. Mmmm #swoon.
Also, how perfect is this bread for Easter appetizers next weekend?? #soPerfect!
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Garlic and Rosemary Artisan Bread

(Prep time: 5 minutes; cook time: ~45 minutes)
Yields one delicious loaf

Ingredients:

2 cups unbleached flour plus a couple tablespoons for dusting
1 cup bread flour
1 tsp salt
2 1/4 tsp yeast
*(if you have time to allow overnight rising time, only use 1/4 tsp yeast)
1 1/2 cup warm water
2 springs fresh rosemary
1/2-1 head of roasted garlic

Directions:

1. Roast the garlic. Preheat the oven to 400 degrees. Cut the top off of the garlic bulb to expose the top of the cloves. Brush the exposed cloves with about 1/4 tsp olive oil. Wrap in foil and place in oven. Roast for 35-40 minutes.
2. Meanwhile, add the dry ingredients including the rosemary to a large mixing bowl. Stir until all of the ingredients are combined.
3. When garlic is done roasting, peal or squeeze it from the outside layers into the dry ingredients. Add the warm water. Using a wooden spoon, work water, garlic and dry ingredients together. Dough will be scrappy. Form into a loose ball.
4. Cover the bowl with a clean kitchen towel and let dough rise for 2-3 hours (or overnight if you are using the overnight option).
5. When you are ready to cook, spray your Dutch oven with a bit of cooking spray and place inside oven. Preheat oven to 450.
6. Meanwhile, form risen dough into a ball – it does not need to be perfect at all. Roll the ball in a tablespoon or so of flour so that the whole thing is lightly to moderately dusted.
7. Place dough in preheated Dutch oven, cover with the lid and return the Dutch oven to the conventional oven. Cook with lid on for 30 minutes.
8. After 30 minutes, remove Dutch oven lid and continue to cook for another 7-15 minutes or until bread is nice and toasty and golden.
As always, let me know how your experiments go and let your heart and your stomach be your guide.
** hint: pair this with super easy Chickpea stew **
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NATURALLY VEGAN
ARTISAN BREAD
BAKERY
SIMPLE
ROSEMARY
GARLIC
EAT YOUR VEGAN HEART OUT ❤

Raw Vegan Cashew Cheesecake

Good morning, lovers! Saturday is my absolutely favorite day of the week. (Wait okay, this doesn’t make sense anymore because I wrote this Saturday morning and I am posting it Monday afternoon—except it kind of does make sense because I am on stay-cation, so I am in perpetual Saturday morning mode for the next 5 days). I am totally anti-sleeping in and I love to wake up super early and be productive like a total weirdo. These past couple of weeks have been really difficult and I have been under a lot of stress. So much so that I decided to take a FULL week off of my day job next week, which I have never done in the past three years. I am really excited to spend some time at my sister’s lake house, cook, write, study wine, and finally start learning how to use my new camera. This morning I decided to kick off my mini stay-cation by whipping up a few fabulous, cheese-less, cashew, raw, vegan cheesecakes. PHEWF.

Can we talk about dates for a minute? Okay, not that type of date, although I am single and would love to go on a date, just saying!! Hehe. Okay but anyway… we use dates in our vegan pie and cheesecake crusts as an alternative to butter and sugar (yum- PS. My sister is a pastry chef and made us the world’s most amazing pie for my mom’s birthday. I literally died. LITERALLY). Dates have a lot of health benefits such as aiding in healthy digestion, boosting nervous system health, reducing seasonal allergic reactions, boosting energy and increasing stamina annnnnd helping with hangovers!

Many recipes for raw vegan-y sweets call for Medjool dates. You can find these at most grocery stores. They are large and very soft and super sweet! The bad part is they are kind of expensive for us less lucrative folk, so I tend to not use them. Instead I use Deglet Noor dates. These can also be located at pretty much any grocery store. They are drier and chewier than Medjool dates. For our purposes, honestly, they work fine in the cheesecake crust. Also, they are like a third of the price of Medjool dates.

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Let’s talk cheese. The “cheese” in these cheesecakes is so good and so easy. Soak the cashews overnight if you have the time. If you are short on time, just soak them for a few hours and be a little more patient when processing them to make sure they reach ultimate smoothness potential. The recipe calls for ½ cup of full fat coconut milk, but add a little more if you feel like you are not quite at full creaminess. I usually start with ½ cup and add a couple more tablespoons to get the texture I want. You just want to avoid having soup.

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Fruit toppings! So today I have some normal every day fruit laying around, you know, like guava and jackfruit, totally normal. I wanted to experiment a bit with those and then also stick to my guns with some lipsmackin’ good blueberries. Use whatever fruit you want. 1 cup of fruit to 2 tbsp agave. Let your heart and your stomach be your guide

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Raw Vegan Cheese-less Cheesecakes

(makes 6 4-inch tart tins or 2 9-in pie tins)

Ingredients:

Crust:

1 cup pitted dates (I use Deglet Noor)

½ cup raw whole almonds

Cheese:

2 cups whole cashews soaked overnight

Juice of 1 lemon

½ cup full fat coconut milk

Fruit topping:

1 cup blueberries (or whatever fruit you are using)

2 tbsp agave nectar

Directions:

  1. To assemble the crust combine the dates and almonds in food processor and blend to create a sticky mixture. The consistency should still be a bit crumbly, you don’t need it to be paste. Spread the mixture into your pan and press down to form a solid crust. I find that this recipe accommodates enough crust for 6 4-inch tart tins or about 2 9-inch pie tins. (Does that math make sense? I don’t know). Set pie crust aside.
  2. Meanwhile, add cashews, lemon juice, and coconut milk to the food processor and combine until you reach ultimate smoothness. Distribute atop the pie crusts.
  3. Finally, combine your fruit and agave in the food processor and pulse until you achieve a nice puree. Distribute atop the cheesecakes.
  4. Pop them in the freezer for at least two hours to settle. Remove from the freezer about 10 minutes before you are ready to serve to make them a little easier to cut.

Now. Most important step, eat your vegan heart out. Enjoy! ❤

VEGAN

CHEESECAKE

EAT YOUR VEGAN HEART OUT

MINIMALIST BAKING

Blood Orange and Ginger Jackfruit Carnitas

Hey you guys, here is my jackfruit recipe. The past few days have been so hectic so it has taken a little while to get it written. Also, day lights savings has me like Zzzzz. As a naturally early riser, I did not think the time change would have any effect on me … oops!

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I am really happy to share this recipe with you. I have been experimenting with different jackfruit recipes for a few months here and there and I absolutely love the stuff! When I make jackfruit tacos I usually incorporate chili powder as a safety because it does a good job of drowning out any leftover brine-y taste. In an attempt to branch away from my safety ingredients, I swapped out the Hot Mexican Style chili powder and I used Gochujang instead.

Gochu-who?

I know, right? This savory Korean condiment is made from red chili, glutinous rice, fermented soybeans, and salt, and the sweet heat it adds to these tacos will make you swoon. (P.S. don’t be fooled, despite its name, “glutinous rice”, is gluten-free, if that is your thing!)

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I had so much fun with this recipe, please try it, adapt it, steal like an artist and let me know how it goes. Follow your vegan heart! ❤

Blood Orange and Ginger Jackfruit Carnitas (makes 8-10 tacos)

Ingredients:

Jackfruit

20 oz can of young jackfruit (drained weight 10 oz)

¼ tsp Garlic Powder

¼ tsp Ground Cumin

¼ tsp Cayenne Pepper

¼ tsp Black Pepper

½ tsp Coriander

Marinade

½ cup Fresh Squeezed Blood Orange Juice + about ¼ cup Pulp

1 cup Water

¼ cup Coconut Milk

2 tbsp Rice Vinegar

1 tbsp Liquid Amino

1 tbsp Agave

2 tsp Liquid Smoke

1-2 tbsp Gochujang

1 ½ inch Ginger Root (grated)

2 Cloves of Garlic (minced)

2 Bay Leaves

Tahini Sauce (makes about 6 oz)

¼ cup Olive Oil

2 tbsp Tahini

Juice from ½ Lemon

1 tbsp Liquid Amino

¼ cup Cilantro

2 tbsp Apple Cider Vinegar

¼ tsp Cumin

¼ tsp Cayenne

1 tsp agave

Directions:

  1. Prepare the jackfruit.

[Ultimately what you want to end up with is “pulled pork” –esque pieces of jackfruit. Start by draining the brine and rinsing the jackfruit under cold water for about five minutes. Use your hands or two forks to shred up the jackfruit. You can leave the seeds in if you want, but I prefer to remove the seeds because they look creepy and have a sort of hard texture. After you finish shredding the jackfruit, give it a final rinse to get as much brine out as possible. Next, you want to squeeze as much of the water liquid out as you possibly can. You can use a towel, cheese cloth, new clean sock, whatever you have on hand. Continue ringing out until you have removed as much liquid as possible. Your jackfruit meat will end up crispier the more liquid you can remove.

As an alternative method, you can rinse of the jackfruit while simultaneously shredding it apart with your fingers and rinsing while you shred. Either way, make sure you get as much liquid out as possible when you are done with the shredding process.]

  1. Once you have prepped the jackfruit, combine the garlic powder, ground cumin, peppers and coriander in a small dish. Thoroughly work the mixture into the jackfruit. Set aside while you prepare the marinade.
  2. Prepare the marinade by combining all of the ingredients in a 3 quart container or the pot you will use for cooking later. Add the jackfruit and stir well to ensure the jackfruit is well coated.
  3. Let the Jackfruit marinade for at least 20 minutes, but the longer the better. (I usually marinate mine overnight and have no issues with it coming out too mushy.
  4. When you are ready to eat, transfer the jackfruit and marinate into a 3 quart pot. Turn the burner up to high and bring the mixture to a rapid simmer for 2-3 minutes. Partially cover the pot and reduce the heat to low. Simmer for about an hour, stirring occasionally, until almost all of the marinade is reduced. You should still have a little marinade left. Keeping the lid on, turn off the heat and let sit for about 10 minutes.
  5. Preheat the oven to high broil. Place a piece of heavy duty foil over a baking sheet and grease with 2 tbsp olive oil. Remove the bay leaves, spread jackfruit evenly onto the baking sheet and broil until it gains some crispiness. I end up broiling mine for about 10 minutes or so. This seems like a long time but it really takes that long for the jackfruit to crisp up. Check on it about half to flip and check on crispiness levels. Remove from oven when you have achieved your perfect level of crispiness.

While you are broiling the jackfruit, prepare your insanely out of this world Spicy Tahini and Cilantro Sauce. To prepare, just combine all ingredients. Add salt/pepper to taste. I also added a crushed up dried chili… or 3 or 5… I like heat.

Now you have your jackfruit and your tahini sauce so you can prepare your tacos with whatever other toppings you like! I used corn tortillas and this amazing ensemble of toppings:

Radish (sliced or be fancy and spiralizer!)

Mixture of grilled Jalapeno and Roja peppers

Spring salad mix

Avocado

Grilled red onion

Toasted peanuts

Cilantro for a little added garnish

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And now, eat your vegan heart out!

BloodOrangeTacos

Gochujang

EatYourVeganHeartOut

Gluten-Free

Vegan

Scallion Pancakes

Hey Guys!!

Scallion pancakes. What can I say? They are easy and delicious and you can dip them in Asian sauces or eat them with kimchi (oh my gosh such a genius idea), you can snack on them like naan with hummus, or like flatbread pizzas, or roll them into pinwheels! I personally wouldn’t eat them with maple syrup as the name “pancake” tends to imply… but, if you like to mix sweet and savory, it might not be the worst thing ever? So, hey, go for it– sky’s the limit!

I am going to tell you about two ways to make scallion pancakes, one is gluten-free and one uses regular ol’ all purpose flour. I started writing this huge long thing about my experiences being gluten free and it ended up being kind of lengthy, so I will save that for this weekend and save the spotlight for those dreamy scallion pancakes. ❤

I made both versions of these pancakes last night. The regular flour worked better, but I would like to try the gluten-free ones again but next time add some sort of binding agent to help the dough stretch a little more and not be so crumbly. Examples: expandex modified tapioca starch or xantham gum. 

The gluten-free pancakes weren’t very flexible, so we just cut them up and dipped them in hummus. The all purpose flour pancakes were the consistency of naan, so we spread hummus on them and added shredded carrots, cucumbers, radishes and jalapenos and then rolled and cut them into pinwheels! They were so good that we ate them all before I could take a picture to show you– oops! But you can see a picture of what they looked like before that all went down:

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Soooo dreamy, right?

Here are the recipes, enjoy!

Prep time: 5 minutes

Wait time: 30 minutes

Cook time ~ 15 minutes

Makes 4 pancakes

 

Method number one: Scallion Pancakes using all purpose flour

Ingredients:

1 1/2 cup All Purpose Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil

Salt

Directions:

  1. Add flour and water and combine using a fork. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.
  2. After 30 minutes, cut the dough into four even pieces. Dust your work area with flour. Leaving three of the pieces covered, roll the first piece of dough into an oval shape. Brush the dough lightly with sesame oil and sprinkle with salt. Roll the dough up into a long snake shape so that the oil and salt is all rolled up like a taquito. Then repeat the steps. Roll your dough out again into an oval shape, brush with sesame oil and sprinkle with salt. This time, add about 1/4 cup of scallions onto your oval shape. Roll into a snake shape. Then twist the dough into a cinnamon bun. Using a rolling pin, flatten the dough out into a pancake shape.
  3. Over medium heat, heat your skillet with enough oil to lightly fry your pancake. Add more oil as needed. Cook each pancake for about two minutes or until it is lightly crispy and pretty.
  4. Serve immediately. If you are not planning to serve right away, you can save the dough. You can also reheat the pancakes later in the toaster oven or over the stove.

How to Roll your scallion pancake like a pro and impress all your friends and family (P.S. Keep scrolling for Gluten-Free directions and pictures):

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Method number two: Scallion Pancakes Using Gluten-Free Flours

Ingredients:

1/2 cup Brown Rice Flour

1/2 cup Chickpea Flour

1/4 cup Sweet White Rice Flour

3/4 cup Hot Water

1 Small Bunch of Scallions, thinly sliced to yield about one cup.

2 tbsp Sesame Oil

Salt

Directions:

  1. Over a medium mixing bowl, sift together your flours.
  2. Add water and combine using a fork. Consistency will be like play-dough. Knead the dough for about two minutes, then roll into a ball. Cover with plastic wrap. Allow to rest for 30 minutes.

Continue by following steps 2-4 of the all purpose recipe. Dust your work space with an all purpose gluten-free flour, such as Bob’s Red Mill. 

Here is how my gluten free dough turned out:

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EAT YOUR VEGAN HEART OUT

GLUTEN FREE

SCALLION PANCAKES

KIMCHI

HUMMUS

SO DREAMY