The Vegan Squidologist

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Vegan Pumpkin Pikelets
It’s Thanksgiving weekend in Canada, so somehow that turns into Pumpkin Weekend in New Zealand because I like pumpkin, and when you buy half of one you will be cooking with it for days.  Never fear Justin, I will make you something that’s not pumpkin based next time I see you!
Ingredients:
1/2 cup wholemeal flour
1/2 cup rolled oats
1/2 cup pumpkin
3/4 cup water, plus extra to thin the batter a little (about 1/8 - 1/4 cup)
1/2 tsp cornflour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1 tbsp brown sugar
1 tbsp white sugar
1 tsp molasses
pinch of salt
1. Mix the dry ingredients together first.  Then add the wet ingredients on top and mix well. 
2. Let sit for 10 minutes. After that, add the extra water to make the batter a bit thinner if needed.
3. Fry in margarine until golden brown.
4. Put more margarine on them when you eat them.

Vegan Pumpkin Pikelets

It’s Thanksgiving weekend in Canada, so somehow that turns into Pumpkin Weekend in New Zealand because I like pumpkin, and when you buy half of one you will be cooking with it for days.  Never fear Justin, I will make you something that’s not pumpkin based next time I see you!

Ingredients:

1/2 cup wholemeal flour

1/2 cup rolled oats

1/2 cup pumpkin

3/4 cup water, plus extra to thin the batter a little (about 1/8 - 1/4 cup)

1/2 tsp cornflour

1/4 tsp baking soda

1 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1 tbsp brown sugar

1 tbsp white sugar

1 tsp molasses

pinch of salt

1. Mix the dry ingredients together first.  Then add the wet ingredients on top and mix well. 

2. Let sit for 10 minutes. After that, add the extra water to make the batter a bit thinner if needed.

3. Fry in margarine until golden brown.

4. Put more margarine on them when you eat them.

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