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Laura Dakin, chief cook on Sea Shepherd's flagship the Steve Irwin, shares a great vegan recipe from her adventures in feeding a hungry crew of 50 morning to night.
By Laura Dakin
Oh, the elegance! These pancakes, with their savoury sauce, add sophistication to any dinner table.
On a practical note, we seafarers favor these pancakes for their high vitamin-C content, which helps to ward off scurvy.
- 3/4 cup unsalted natural crunchy peanut butter
- 1/4 cup hot water, plus more as needed
- 4 teaspoons reduced-sodium tamari
- 2 teaspoons toasted sesame oil
- 1 clove garlic, crushed
- 1 teaspoon seeded and minced hot green chili
- 1 teaspoon curry powder
- 6 cups thinly sliced cabbage
- 1 onion, thinly sliced
- 1 carrot, peeled and grated
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups plain unsweetened non-dairy milk
- 1 cup water
- 2 tablespoons olive oil, plus more for the skillet
To make the sauce, put all the ingredients in a small bowl and stir until well combined.If a thinner sauce is desired, add more hot water, 1 tablespoon (15 ml) at atime, until the desired consistency is achieved. Set aside.
To make the pancakes, put the cabbage, onion, and carrot in a large bowl. Sift the flour, baking powder, and salt into a separate large bowl. Whisk in the milk, water, and oil until the mixture is smooth. Add the vegetables to the flour mixture and stir until well combined.
Lightly coat a skillet (cast iron if you have one) with oil and heat over medium-high heat. Spoon 1/4 cup (60 ml) of batter per pancake into the skillet and cook until the bottom of the pancakes are golden brown, about 5 minutes. (You will need to cook the pancakes in a few batches, depending on the sizeof the skillet.)
Flip the pancakes over and cook the other side until golden brown, about 5 minutes. Repeat with the remaining batter, adjusting the heat as necessary.
Divide the Satay Sauce among four small bowls and serve alongside the pancakes for dipping.
Many delectable items can accent this dish. Possible garnishes include chopped fresh cilantro leaves, nori flakes, pickled ginger, and sweet soy sauce.
Makes 4 servings
Recipe from Cookin' Up a Storm: Sea Stories and Vegan Recipes from Sea Shepherd's Anti-Whaling Campaigns, the Official Sea Shepherd Cookbook by Laura Dakin, Chief Chef of the Steve Irwin. Republished with permission from Book Publishing Company.