Ingredients
Soya Milk (Alprosoy or Provomil)
slightly sweetened with apple juice.
Fine milled Polenta made from corn
(yellow in color) fine texture.
No-Egg (egg substitute) made by the
Orgran Company
Tamari or Sea salt
How To Make
In a small mixing bowel add about x2
cups of Soya milk (about 300mls to 400mls roughly), next add the x2 tea spoons
of No-Egg (egg substitute) slowly and beat the mixture vigorously to remove any
lumps, you should end up with a smooth mixture. Next slowly add about x1 cup
full of the polenta (roughly it’s not an exact amount), once again beat the
mixture vigorously until you have a smooth creamy batter mix.
Into a skillet or shallow frying pan,
add a small amount of cooking oil (no too much as you don’t want the
end result to be greasy) now place the pan on a medium flame. Now add your
mixture to the pan but keep whisking and turning the mixture, keep it moving
whilst cooking it. The mixture will
make fluffy clumps of scrambled egg within 3-5 minutes. Turn out onto a place
& sprinkle with either Tamari or sea salt to taste.
Ingredients
Soya Milk (Alprosoy or Provomil)
slightly sweetened with apple juice.
Fine milled Polenta made from corn
(yellow in color) fine texture.
No-Egg (egg substitute) made by the
Orgran Company
Tamari or Sea salt
How To Make
In a small mixing bowel add about x2
cups of soya milk (about 300mls to 400mls roughly), next add the x2 tea spoons
of No-Egg (egg substitute) slowly and beat the mixture vigorously to remove any
lumps, you should end up with a smooth mixture. Next slowly add about x1 cup
full of the polenta (roughly it’s not an exact amount), once again beat the
mixture vigorously until you have a smooth creamy batter mix.
Cooking
Into a skillet or shallow frying pan,
add a small amount of cooking oil (no too much as you don’t want the
end result to be greasy) now place the pan on a medium to low flame. Now add
your mixture to the center of the pan and ensure the batter mixture is spread in
an even layer. Cook about 3 to 4 minutes until only the top remains liquid or
soft. At this point the pan and mixture should be placed under a medium grill to
ensure the top of the pancake is cooked. Or if your very skilled toss the
pancake in the pan to cook the second side, cook until golden brown. Then serve.
**Serves between 2-4 people.
Ingredients
Soya Milk (Alprosoy or Provomil)
slightly sweetened with apple juice.
Fine milled Polenta made from corn
(yellow in color) fine texture.
No-Egg (egg substitute) made by the
Orgran Company
Tamari or Sea salt
Vegetables such as onion, finely chopped
greens, thinly diced carrot, green or red peppers, diced courgettes)
Tofu (optional)
How To Make
In a small mixing bowel add about x2
cups of Soya milk (about 300mls to 400mls roughly), next add the x2 tea spoons
of No-Egg (egg substitute) slowly and beat the mixture vigorously to remove any
lumps, you should end up with a smooth mixture. Next slowly add about x1 cup
full of the polenta (roughly it’s not an exact amount), once again beat the
mixture vigorously until you have a smooth creamy batter mix.
Cooking
Into a skillet or shallow frying pan,
add a small amount of cooking oil (no too much as you don’t want the
end result to be greasy) now place the vegetables into the pan on a medium to
low flame & cook until almost completely cooked through.
Now add your mixture to the center of the pan and ensure the batter
mixture is spread in an even layer over the vegetables. Cook about 3 to 4
minutes until only the top remains liquid or soft. At this point the pan and
mixture should be placed under a medium grill to ensure the top of the pancake
is cooked. Or if your very skilled toss the pancake in the pan to cook the
second side, cook until golden brown. Then serve.