03 August 2010

No Meat Zone Recipes: Vegan Chinese Scallion Pancakes


Chinese Scallion Pancakes

An easy and quick homemade flatbread that you can whip up while your dinner warms in the oven or the pot. With only 5 ingredients, these could qualify as a Flash in the Pan recipe–once you get the method down pat, that is.

  • 3-3/4 cups (525 g.) light spelt flour
  • about 5 Tbsp. (75 ml.) peanut or olive oil, divided
  • 10 scallions, cut into rounds (both white and green parts)
  • 1 tsp. (5 ml.) fine or coarse sea salt
  • 1 tsp. (5 ml.) pepper, or to taste

Put the flour in a bowl. Add about 1-1/4 cups (300 ml.) of warm water, mixing as you go to make a soft dough. Collect all the dough together and make a ball. Knead very briefly [spelt will toughen faster than wheat if over-kneaded] and make a ball again. Cover with a damp cloth and set aside for 15 to 20 minutes.

Flour a large work surfact thoroughly. Put the dough ball in the center. Put some flour on top of the dough ball and roll out a 20-inch (50 cm.) round. (Dust with flour whenever you need to). First spread about 4 Tbsp. (60 ml.) of the oil on the round, and then scatter the scallions evenly over the surface. Sprinkle with salt and pepper. Now roll up the round tightly into a long fat snake. Pinch the “snake” into 4 equal parts.

Take one of the snake “logs” and put it in fron of you. Put your hands on either edge (ie, the cut edges). Twist one end away from you and one end toward you in order to close the ends tightly shut [I thought of a wrapper on a piece of hard candy]. You will be twisting the entire log slightly, but that is as it should be. Now stand the log on one end and push down to get a patty. Make all the patties this way and keep them well floured.

Flour the work surface again. Roll out one of the patties, always going outward from the cetner and dusting with flour whenever you need to, until you have a 7-inch (18 cm.) round. Roll out all the cakes this way, making sure you keep them all in a cool spot well dusted with flour.

Heat a nonstick frypan over medium heat. Brush one side of the first cake with oil, and place oil-side down in the frypan; then brush the top with oil as well. Cook 3 to 4 minutes, or until dark brown in spots on the bottom. Flip the pancake and cook another 3 minutes or so, until that side is browned as well. Place on a plate (line with paper towel to absorb some of the oil, if desired). Make all the cakes this way.

Cut each pancake into 4 and serve immediately. Makes 4 large cakes.

More photos available here.

Submitted by Ricki Heller, PhD, RHN-- Author of Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. Twitter:@RickiHeller Facebook: http://www.facebook.com/pages/Diet-Dessert-and-Dogs/124799880868208?ref=ts

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Photo Credit: Ricki Heller