PancakesEveryone enjoys pancakes so why keep them just for Shrove Tuesday? Instead of just making the

traditional sweet ones why not go for savoury ones, which are light and tasty with a good nutritional

value. You could use your usual pancake recipe, or why not try this delicious vegan version?

Vegan Pancakes

Ingredients:

4 tbsp agave/brown rice syrup 4 tbsp natural almond or

peanut butter 1½ tbsp cocoa or carob

powder 1 tbsp rapeseed or safflower

oil ½ tsp vanilla extract

2 rice cakes, finely crushed OR 30g/1oz puffed or crisped

brown rice cereal Optional extras:

1 tbsp dried fruit1 tbsp brandy or whisky

Ingredients:

1.25kg Jersey Royal new

potatoes, peeled

50g wild rocket, washed

35g shelled walnuts

25g flaked almonds

1–2 cloves garlic, crushed

100ml sunflower oil

2 tsp white wine vinegar

4 tsp stock powder

3 tsp very finely chopped

rosemary

8 free range eggs

Season to taste

Ingredients:

175ml/6fl oz soya milk

175ml/6fl oz water

175g/6oz plain flour

2 tbsp chickpea flour (gram

flour)

1 tsp baking powder

1 tbsp sunflower oil

Pinch of salt

Additional oil for frying or

low-cal spray if using a

non-stick pan

These pancakes are very easy to make – just use a good heavy or

non-stick frying pan. Being egg-free makes them cholesterol-free.

Don't worry if the first pancake doesn't turn out too well – the rest will

be fine. Makes approximately 8 pancakes.

1. Place all of the ingredients, except the oil, in a blender and blend

until smooth. Alternatively whisk by hand until there are no lumps.

2. Heat a small amount of oil in a frying pan until piping hot. Drain off

any excess or use low-cal spray instead of oil.

3. Pour enough of the batter mixture into the frying pan to thinly cover

the bottom.

4. Fry on one side for about a minute. Loosen the edges with a spatula

and flip.

5. Fry the flip side for another minute or until done.

6. Remove from pan and keep warm in the oven on its lowest setting.

7. Add more oil/spray to the pan if and when necessary. Repeat steps

3 to 6 until all of the mixture is used up.

8. Serve drizzled with syrup/lemon juice.

These pancakes also work well with a savoury filling. Just prior to cooking, add a pinch of dried

herbs, sweetcorn, two cork sized pieces of defrosted frozen spinach and a sprinkle of black pepper

to the mixture. Cooked mushrooms and red pepper are also very good, as is a ratatouille mix. For

vegetarians Quorn™ chunks cut up smaller and served with mushrooms in a creamy sauce makes a

great filling.

Also, why not try this tasty egg dish courtesy of the Vegetarian Society UK. It has plenty of hidden

nutrition due to the eggs and nuts. If your residents find rocket a bit too strong for them you could

substitute basil or French parsley. For vegans, simply leave out the eggs and perhaps top with vegan

cream cheese or soya cream.

Pommes Anna with Eggs and Rocket & Walnut Pesto

Serves 4 Preparation time: 10-15 mins Cooking time: 1 hr 15 mins

1. Preheat the oven to 200ºC / 400ºF / Gas mark 6. Grease a 20–25cm

square ovenproof dish.

2. Slice the new potatoes quite thinly. Divide the slices between the

dishes in 2 or 3 layers, sprinkling each layer with a pinch of salt and a

grind of pepper and using 1½ tsp of the rosemary for all the layers.

Use 2 tsp of the stock powder to make up some stock with 250ml

boiling water. Pour this over the potatoes so that the stock comes

about half way up the potatoes.

3. Use a little of the oil to brush the top of the potatoes. Cover tightly

with foil and bake for about 50 minutes until the potatoes are soft.

Remove the foil and return to the oven for another 5-10 minutes to

colour the top slightly.

4. Meanwhile, put the rocket, walnuts, almonds, garlic, oil, vinegar and

remaining stock powder and rosemary into a liquidiser and blend to a

soft paste consistency.

5. When the potatoes are cooked, poach the eggs. Serve the eggs on

top of each portion of potatoes, with the pesto either spooned on

each side of the eggs, or in a separate small bowl for each person.

© The Vegetarian Society 2007

That is the main course sorted, so how about some nice desserts? The chocolate bonbons below

are suitable for both vegans and vegetarians. You could try rolling them into egg shapes for an Easter

twist.

Chocolate Bonbons

These give you that chocolaty sweet taste without playing havoc with

your blood sugar. Makes about 40 bonbons

1. Place syrup, nut butter, cocoa/carob powder and oil in a medium

pan.

2. Warm over low heat until melted and well combined.

3. Remove from heat and stir in vanilla. Add optional extras if using.

4. Using a sturdy wooden spoon, stir in crushed rice cakes or rice

cereal until thoroughly incorporated. Let the mixture cool until it can

be handled easily.

5. Roll between your hands into marble-size balls or egg shapes.

6. Place each ball as it is formed on a sheet of baking parchment or

petit four case.

7. Store in an airtight container in a cool place or fridge. Will keep for

about 7-10 days in the fridge.

? ? ? ? Did you know... ? ? ? ?

The name Easter comes from Eostre, the Saxon

Goddess of Spring and her sacred animal was the hare, hence the Easter

Bunny!

Eggs are associated with

Easter because they are

symbolic of rebirth

Easter is a moveable feast

but Easter Sunday is

always the first Sunday

after the first full moon on

or after the vernal equinox