Plenty by Yotam Ottalenghi is my new fav cookbook!! For meatless Monday I made these amazing coconut milk pancakes packed with veg!!!
1 1/3 c rice flour
1 tsp ground turmeric
1 3/5 c light coconut milk
Sunflower oil for cooking
Combine all but the oil and set aside.
2 1/2 TBSP lime
1 1/2 TBSP toasted sesame oil
1 TBSP coconut palm or brown sugar
1 TBSP rice wine vinegar
1 TBSP sweet soy sauce
1 red chile, minced
2 tsp grated ginger
1 clove garlic, minced
1/2 tsp salt
Combine and set aside.
1 large carrot, grated
1/2 daikon, grated
4 green onions, sliced thin
1 jalapeño, sliced thin
1 c snow peas, sliced thin
1 c cilantro, chopped
2/3 c Thai basil, sliced thin
1/4 c mint leaves, sliced thin
1 c mung bean sprout
1 c enoki mushrooms
Heat oil in a 10 inch skillet over medium low heat. Thin pancake mixture with 1/4 c water to thin, whisk. Pour 1/4 mixture into pan, swirl to coat pan. Cook for 3 – 4 minutes until golden brown, flip and cook for 3 /4 minutes until golden brown. Keep warm and repeat.
Place a pancake on a plate, pile with veg, drizzle with sauce and fold pancake over.
Serve with sauce on the side.
Happy Year of the Snake!! I love exposing our kids to various cultures through food and try to every time that I can. Today we are celebrating Chinese New Year with lots of dumplings, some bok choy and this special rice cake I found on Chow.com. Eating a piece of this cake is suppose to improve your luck and who can’t use more luck?
2 TBSP shredded, sweetened coconut
4 large eggs
1 lb sweet rice flour (about 3 cups)
3 c whole milk
2 c granulated sugar
3 TBSP unsalted butter, melted, plus extra for coating the baking dish
2 tsp coconut extract
1/2 tsp vanilla extract
1/4 tsp fine salt
Heat the oven to 350°F and arrange a rack in the middle. Coat a 13-by-9-inch baking dish with butter; set aside.
Place the coconut in a single layer on a baking sheet and bake until toasted and golden brown in color, about 5 minutes; set aside.
Place the eggs in a large bowl and lightly beat to break up the yolks. Add the remaining ingredients and whisk until smooth, about 2 minutes.
Pour the mixture into the prepared dish and bake for 25 minutes.
Sprinkle with the toasted coconut, rotate the dish, and bake until the edges are just starting to brown and the top is just set (a bubble may form, but it will flatten as the cake cools), about 20 to 25 minutes more.
Remove from the oven and let cool for 30 minutes before serving. Wrap leftovers tightly with plastic wrap and refrigerate.