This month is the Vegan MoFo which was started by Isa of the PPK. Today is Isa’s Chopped/Vegan Challenge: Brunch Round! The mystery ingredients:
Butternut Squash, Rosemary, Popcorn, Apricot Preserves
Whole Wheat Butternut Squash Rosemary Pancakes (makes about a dozen)
1 cup whole wheat flour
1 cup almond milk
1/2 cup pureed butternut squash
1 tablespoon vegan cane sugar
1 tablespoon baking powder
2 teaspoons chopped fresh rosemary
1 teaspoon vanilla extract
1 teaspoon salt
Sunflower oil, for making pancakes
Peel, deseed and chop the butternut squash. Place in a saucepan and cover with water. Cook until soft. Drain the water.
Remove the rosemary from the stems and chop. Add all ingredients into a big mixing bowl. Mix well.
Heat up a non-stick skillet and using an ice cream scooper, scoop out the batter and cook on both sides until browned.
Maple Butternut Squash Cream (makes about 2 cups)
1 can coconut milk
1/4 cup vegan cane sugar
1 tablespoon vanilla powder
1/4 cup pureed butternut squash
1/4 cup maple syrup
Chill the coconut milk overnight which creates a solid/liquid situation. Sadly, today, the can did not solidify. So instead of whipped cream, I got cream. (When this happens, I use the whole can and call it cream!) Using a hand mixer, whip it for a few minutes with the sugar and vanilla. Add the butternut squash and maple syrup and whip for another minute more.
Salted Rosemary Apricot Popcorn Brittle (makes 4 pieces of brittle)
1/2 cup corn kernels
2 tablespoons sunflower oil
1/2 teaspoon salt
1/2 cup apricot preserves
1/2 cup water
1 teaspoon chopped rosemary
1/2 teaspoon vanilla extract
1/2 teaspoon salt
Place the sunflower oil at the bottom of a big pot. Add the corn kernels and salt. Cover and put the heat on high. The popcorn will pop until it is done.
Remove a bunch of rosemary from the stems and chop, about a teaspoonful. Combine apricot preserves with water in a saucepan and add rosemary. Mix with a spatula to break up the preserves. Cook down on medium heat until it is like a syrup about 10 minutes. Add the vanilla extract and salt. Cook for another minute.
Scoop out 4 cups of popcorn. Pour the apricot mixture over the popcorn and mix well. Turn out onto a baking sheet and place under the broiler for 5 minutes.
Arrange the pancakes on a plate and gently place the brittle next to it. Serve the maple butternut squash cream on the side. Garnish with a fresh sprig of rosemary.
The rosemary adds such a lovely earthy quality to these pancakes and popcorn brittle gives the dish a sweet crunch. The maple butternut squash cream is perfect for dipping. Enjoy!
One thought on “The PPK MoFo Chopped/Vegan Brunch Round: Whole Wheat Butternut Squash Rosemary Pancakes with Maple Butternut Squash Cream & Salted Rosemary Apricot Popcorn Brittle”
That brittle looks so tasty! This is getting more exciting by the minute 🙂