Vegan Scallion Pancakes and Petting Zoo’s [RECIPE]

Good Morning Everyone!

It is Day 5 of my switch to a Vegan lifestyle and I have so much to catch you up on. But first, how are you? Are you having a good day? I certainly hope so! 🙂 Around here things have been busy as can be. The biggest change, by far, has been our switch to a Vegan lifestyle. I cleaned out the cupboards of all sugary products from jams and jellies to white bread and granola bars. It all had to go! I replaced it with cacao nibs (because everyone needs a bit of chocolate, right?) and organic raw coconut sugar. Which for the record, tastes really, really good! It looks much more grain-y, but I promise you it’s a much better alternative to refined sugar.

Anyway, so we did the switch. Those first 24-48 hours I was sitting here thinking about all the foods I loved and could no longer eat. Would I miss them? Would I want them? The hardest one for me was sugar. I love cookies. And wow did I miss them a lot those first couple of days. Then the cravings subsided and I noticed that I began to lose weight. That was really motivating. But the best part is that I’m losing weight and not starving myself! I’m not on some crazy diet. I’m just eating really, really clean!

Then Day 4 hit. What a day it was yesterday. I was so busy that I wasn’t able to blog! (My apologies). We have a local farm nearby where we often go to feed vegetables to the animals in the petting zoo area. Think of it like a “yuppie farm”. I say that lovingly because while it is a working farm… it’s more of a place where city folks can get a taste of what it’s like to be on a farm, without all the dirt, grime, and cow smell. So we headed over to feed the animals yesterday afternoon. Despite a really long day, we had enough energy to walk around (and even workout later!) and I think that’s because this Vegan diet is really giving us a ton of energy. Anyway, we got there and at first everything went great. They had two pens inside the farm stand where my daughter could view the newly hatched chicks and ducklings. We both melted instantly.

Then we paid for our bags of goat feed and set off around the farm. One by one we fed goats, rams, more goats, and then… we came to the horses. I have always loved horses and my daughter is no different. This particular thoroughbred was absolutely beautiful. He slowly walked up to us, and despite the sign saying not to feed him… I gave him an apple. Yes, I know I broke the rules but he was just adorable! Looking at the horse I noticed how small his pen was. Far too small for a horse his size. He took his giant snout and bumped the gate trying to open it and free himself. Not aggressively, but you could tell that he just wanted to roam. Horses need a lot of room to graze. Clearly these animals were confined to small pens regularly and that only puts stress on their body. For the first time I saw this farm in a whole new light.

I looked over at my daughter and she had tears in her eyes. “Mommy…” she said softly, “I think he wants out”. I took her hand and nodded. We ended up feeding the horse both of our bags of cabbage, apples, and carrots. I wrapped my arms around my little one and we quietly walked back to the car. As soon as we were inside I heard her say from the backseat, “it isn’t right what they are doing to those animals”. I couldn’t have felt more proud in that moment. This Vegan lifestyle is so much more than a way of eating. It’s a mindset, and as a family… we finally got it. Animals are meant to be free and roam in the wild. Petting zoo’s are “cute” for humans, but what about the animal? They need to be in their natural habitat and my daughter could see that. I hope that as she grows she continues to have a love of wildlife protection and conservation.

For now, let’s take a look at today’s recipe.

You all know how much I love my Asian food. From curries to wonton soup to lo mein, I love it all. Asian food is so delicious and these Vegan Scallion Pancakes are no different. They are simple, easy to cook, and wonderfully light. A special thank you to blogger Cilantro and Citronella for this recipe today. While I didn’t follow her exact baking instructions, I did follow all of the listed ingredients. I hope you all enjoy this tasty scallion pancake recipe everyone and as always, keep on cooking ❤

IMG_3609

Vegan Scallion Pancakes

Courtesy of: Cilantro and Citronella

Yields: 4 pancakes

For the scallion pancakes
    • 1 ½ cups plus 1 tablespoon flour, divided
    • ¾ cups boiling water
    • 1 ½ tablespoons vegetable oil, divided, plus more as needed
    • 1 tablespoon sesame oil
    • 1 teaspoon salt, divided
    • 4 green onions, thinly sliced
For the ginger-soy dipping sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon water
  • 1 teaspoon sugar
  • 1 teaspoon minced ginger
  • 1 teaspoon thinly sliced green onions
  • ¼ teaspoon red pepper flakes

Instructions: 

  1. Place 1 ½ cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
  2. In a small bowl mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil and the sesame oil.
  3. Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 15 – 20 cm (6 – 8 inches). Brush the entire surface with half a tablespoon of the oil-flour mixture, sprinkle over a quarter teaspoon of salt and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 12 – 15 cm (4 – 5 inches).
  4. Heat ½ tablespoon of oil in a non-stick pan over medium-high heat. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
  5. Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.

 

 

 

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