The Lusty Vegan from Ayinde Howell and Zoe Eisenberg is a new book dedicated to addressing the many relationship concerns of vegans dating meat lovers. (As in, what’s for dinner?)
Howell, a handsome vegan with 16 years of restaurant experience, is the founder of culinary event brand Wildflower and is the culinary brains behind the book.
“I know what people really like to eat,” he says, implying that pancakes are an awesome common denominator dish for couples who declare different food preferences.
To that end, the book’s recipes are primarily comfort food with a new American flair, intended to appeal to eaters who would rather be eating bacon but really love you instead.
Check out Howell’s recipe for ultra-fluffy Cloud 9 Pancakes. They’re a perfect dish to whip up for two on a Sunday morning—although it may lead to a fight over who gets the last one. —Jamie McKillop
Cloud 9 Pancakes from The Lusty Vegan
(Prep time: five minutes, cook time: 10 minutes, serves 2 to 4)
1 1/2 cups all-purpose flour
2 Tbsp cornstarch
1/4 tsp sea salt
1 1/2 Tbsp baking powder
1 Tbsp sugar
Egg replacement mixture
1 cup almond milk
2 tsp vanilla extract
3 Tbsp vegan butter, melted (To make this soy free, use soy-free Earth Balance.)
Maple syrup and vegan butter, for topping
In a medium bowl, combine the flour, cornstarch, salt, baking powder, and sugar. In a small bowl, make the egg replacer (see below) and combine it with the almond milk and vanilla. Using a whisk, combine the wet and dry ingredients and mix gently until combined. You want some lumps. Gently fold in the melted butter. Make sure the batter is still lumpy and thick.
Heat a griddle or skillet over medium-high heat and coat lightly with oil. A spray-on oil works best to avoid over-oiling. Use a dry measuring cup to pour 1/4 cup of batter in a circle. Cook until the surface of the pancake has small bubbles all around, three to five minutes, then flip. Ideally you should only have to flip once.
On your serving plate, stack the pancakes high to seem impressive. Top with butter and maple syrup and voila! Pancake ninja.
Vegan Egg Replacer:
3 tablespoons water
1 tablespoon Ener-G Replacer
Pour the water into a small pot and bring it to a slow simmer. Slowly add the egg replaces and whisk vigorously for one to two minutes, then remove from the heat and set aside for about one minute. The consistency should be thick and gelatinous. One batch equals one egg. If the recipe calls for two eggs, double it, and so on. It’s okay to add a bit more water if it gets too gummy.
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