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Digital Subscriptions > PlantBased > July/August 2017 > Brunch is always a good idea

Brunch is always a good idea

The meal time designed to let you cook, consume and chill

If you’re unfamiliar with the term ‘brunch’ it’s basically putting off breakfast until mid-morning which as a result of timing, also means it substitutes lunch too. Fortunately it’s become a regular weekend ritual for us Brits. You’d be surprised how holding off food fuel until 11am-1pm has benefits (and we don’t just mean the extra hours of sleep). From superfood smoothies, to pancakes and hearty bowls of fruit and grains, brunch can generally be more balanced as it features a good ratio of carbs, fruit and protein. (This is mainly because you make better nutritional choices when you aren’t short for time). Think of the digestive system perks too — for the simple fact you aren’t rushing it down before you leave the house for work or activities. Just cook, consume and chill.

CRISPY THIN SAVOURY PANCAKES BATTER

The flavour of these crepe-like, crispy, rice flour pancakes is like the rice wrappers used in fried spring rolls. They are great with any savory filling you can think of, but you really should try them with this Vietnamese-inspired mushroom filling. Note that for best results, it’s important to use a nonstick pan that’s in good shape.

Makes: 6 pancakes

• 1¼ cups (295ml) filtered water

• ¼ cup (60 ml) unsweetened tinned coconut milk or coconut cream

• ¼ cup (60 ml) vegan fish sauce

• 1 cup (160 g) white rice flour

• ¼ cup (32 g) organic cornstarch

• ½ tsp dried shiitake powder

• ⅛ tsp Maldon sea salt

• 2 tbsp (30ml) melted coconut oil, as needed

1 In a medium bowl, whisk to combine the water, coconut milk, vegan fish sauce, rice flour, cornstarch, shiitake powder and salt. Cover and let stand for at least 1 hour, or refrigerate overnight. Whisk again before use. Bring back to room temperature for 1 hour if chilled overnight.

2 To cook the pancakes, heat 1 teaspoon (5 ml) of oil in an 11-inch (28- cm) nonstick frying pan over medium heat. Add a scant. cup (110 ml) of pancake batter, quickly tilting the pan to cover most of the surface. Cover with a lid to ensure even cooking and minimal cracking.

3 Cook until the edges and bottom are golden brown, about 8 minutes. Adjust the heat as needed. Carefully flip the pancake to cook the other side for 2 minutes. Fill as desired. Repeat with a second pancake, heating 1 teaspoon (5 ml) of oil each time and making sure to stir the batter with each batch. You should get 6 pancakes in all, but this amount may vary slightly.

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About PlantBased

To encourage you to make the most of the outdoors we decided to explore Alfresco Dining. From big vegan Mediterranean hot pots, Mexican sharing platters, canapes, BBQ food, dips and desserts- you’ll have plenty of food inspiration to plan a great garden party. We’ve even thought about the best delicious drinks to quench thirst too. This month’s Essential Guide to Classic Cocktails will have you shaking, rolling and blending all kinds of fruit-infused alcoholic (or non-alcoholic) creations for your guests. But, if you’re not a fan of cocktails, rest assured as this issue’s Cook Like A Pro will teach you how to brew your own vegan beer. In between all the BBQ and cocktails you are going to consume — we’ve added in some clean-eating foods for those still on the Bikini body bandwagon. We’ve delved into the on-going health food trend of Buddha bowls, while this month’s Special Report explores probiotics. And there’s more — our Nutritionist Notebook looks at seaweed. Will you dare to try it? Speaking of new things- we have brought you some fresh features. Our first Cookery School feature discovers Demuths, whilst our first Foodtale tells the story of an incredible vegan cook/blogger travelling Europe. We also thought it was important to fuel our foodie inspiration beyond the kitchen — our first Food for Thought feature looks at how pro surfer Tia Blanco fuels her sport with plant-based food. On top of all of that, we have our round up of the latest vegan products, news, cook book reviews, a handy little guide to leftovers and Jacqueline’s round up of the summer veggie box. One last thing, this is the season where social gatherings and opportunities to try new things are all around us. Go at it full steam. Experiment in the kitchen. Taste new foods. Dine in the unordinary mise en scenes. But, most of importantly, make memories. Here’s to the good times and the good food.
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