Scallion Pancakes with Thai Dipping Sauce
This recipe from Olives for Dinner’s Scallion Pancakes makes a great appetizer, side dish or snack. I served it with Coconut Curry Coup with Cauliflower and Tofu. Here’s how I made them.
Pancake Ingredients:
- 2 cups whole wheat flour
- 1 ½ cups water
- 1 bunch scallions, finely chopped, green parts only
- Sesame oil for cooking
Thai Dipping Sauce Ingredients:
- 2/3 cup rice wine vinegar
- 4 tablespoons soy sauce
- 1 teaspoon red pepper flakes
- Juice from ½ of one lime
- 1 teaspoon ground ginger
- 1 teaspoon vegan sugar
- 1 clove garlic, pressed
- In a large bowl, combine the flour and scallions and mix them together.
- Pour in the water until a thick batter forms. You may need to add more if necessary.
- Using sesame oil to grease a skillet, pour the batter into small pancakes and cook them until they are browned and crispy on both sides. They will not become fluffy.
- To make the dipping sauce, combine all ingredients together in a bowl and whisk together with a fork.
- Serve the pancakes with the dipping sauce on the side.
Coconut Curried Soup with Cauliflower and Tofu
This sweet and savory soup is from Quiche a Week’s Curry Coconut Tofu Soup. Since I thought it had some Thai flavors, I served it with Scallion Pancakes with Thai Dipping Sauce. Great combination. Here’s how I made it.
Ingredients:
- 2 teaspoons coconut oil, divided
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 ½ cups kale, shredded
- 2 14-oz cans coconut milk
- 3 cups vegetable broth
- 1 head cauliflower, chopped
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ½ teaspoon cumin
- 1 tablespoon chili garlic sauce
- ½ teaspoon red pepper flakes
- Salt to taste
- 1 block extra firm tofu, cubed
- Scallions for a garnish
- In a large soup pot, saute the chopped onion and garlic in 1 teaspoon coconut oil until the onions become tender.
- Add in the cauliflower, chili garlic sauce and all the seasonings.
- Pour in the coconut milk and vegetable broth and bring the mixture to a simmer.
- Toss in the kale and continue cooking.
- Meanwhile, sauté the tofu cubes in 1 teaspoon coconut oil in a separate pan until lightly browned on all sides.
- Add the tofu to the large soup pot.
- Continue cooking for about 20 minutes until the cauliflower is tender.
- Serve with chopped scallions as a garnish.
Vegan Irish Colcannon with Cheesy Beer Sauce
There are so many good vegan Irish recipes out there, I’m honestly inspired to open the first vegan Irish pub. And I’d serve the beer correctly as they do in Ireland – always in the proper glass with a perfect head. This recipe is from the Vegan Cookbook Aficionado’s Irish Colcannon Casserole with Cheesy Beer Sauce. Here’s how I made it.
Irish Colcannon Ingredients:
- 2 teaspoons olive oil
- ½ cup diced red onion
- 1 leek, chopped
- 3 cloves garlic, minced
- 1 block tempeh, cubed
- 1 teaspoon dried thyme
- ½ teaspoon rosemary
- 1 teaspoon mustard powder
- ¾ cup vegetable base using Better than Bouillon Vegetable Base
- 2 teaspoons vegan Worcestershire
- 2 tablespoons whiskey (I used Jameson – obviously)
- 1 tablespoon soy sauce
- 4 drops liquid smoke
- ½ head of red cabbage, chopped
- 4 russet potatoes
- ¼ cup plain almond milk
- 4 tablespoons vegan butter
- 1 bunch scallions, chopped
- 5 cups fresh kale, shopped
- 3 tablespoons fresh parsley, minced
- Salt and pepper to taste
Cheesy Beer Sauce Ingredients:
- 1 package (about 2 cups) vegan mozzarella shredded cheese
- 2/3 cup plain unsweetened almond milk
- 1 beer (I chose Miller MGD)
- 2 tablespoons cornstarch
- 1 clove garlic, pressed
- 3 tablespoons vegan butter
- Salt and pepper to taste
- Preheat the oven to 350 degrees.
- Chop the potatoes into rough cubes and boil them in water until tender. Drain and set aside to cool.
- Saute the onions and garlic in the olive oil until the onions become tender. Add the seasonings, leek and tempeh and continue cooking until the tempeh becomes slightly brown.
- Add the vegetable base, Worcestershire, whiskey, soy sauce, liquid smoke and cabbage. Continue cooking until all the vegetables are cooked through and most of the liquid is absorbed.
- Meanwhile, in a large bowl, combine the potatoes, kale, almond milk, vegan butter, scallions, parsley and salt and pepper. Mash with a potato masher until well combined.
- In a lightly greased baking dish, first layer the cabbage/tempeh mixture. Then top it with the potato/kale mixture.
- Bake for 30 minutes.
- Meanwhile, make the Cheesy Beer Sauce by bringing the almond milk and vegan butter to a simmer.
- Add the cornstarch and whisk together until dissolved.
- Add the garlic, beer, vegan mozzarella shredded cheese and salt and pepper. Continue stirring until the mixture thickens and the cheese fully melts.
- Serve the colcannon with the cheesy beer sauce on top.
