Last Saturday we took the trip to Evergreen Brickworks, a little pocket of nature in the big city. We came home with a bounty of fresh produce- the first bunches of organic asparagus, piles of organic sprouts and greens from Kind Organics, and one of my favorite seasonal treats- wild leeks. It seemed only fitting that we would come home and put together a grand brunch the next morning, filled with the fresh bounty of our pickings.
Although I eat a primarily vegan diet {because that’s what makes me feel my best} I do have quite the love affair with eggs. However, not the kind of eggs you’re thinking- the eggs I eat don’t come from a grocery store, the hens that laid them did not spend their lives in tiny cages hundreds of miles away. They don’t come in XL-size. They come from happy little hens, from local farms not far from the city, where the hens are allowed to spend their lives roaming free while they do what they do best- lay eggs. I eat the whole egg- not just the white, and I eat them once in a while, not daily. They’re expensive- but they are worth it.
These eggs are tiny and beautiful, the shells all a slightly different color, with vibrant, orange yolks that sit tall atop the whites when they’re gently cooked in my little egg pan. The local free-range eggs I picked up from the market were the perfect compliment to the wild leek pancakes I threw together, paired with lightly sautéed greens for a healthful, beautiful farm-fresh brunch that can’t be beat.
This menu is entirely vegan aside from the eggs, so feel free to leave them out and just enjoy the pancakes and greens as is; or maybe topped with some organic scrambled tofu.
Savory corn and wild leek pancakes topped with sautéed greens
Corn and Leek Pancakes
Makes 6-8 medium pancakes
1/2 cup organic cornmeal
1/2 cup organic corn flour
1/4 cup brown rice flour
2 tsp baking powder
1/2 tsp salt
1 cup non-dairy milk of choice
1/4 cup water
1 chia “egg” (1 tbsp ground chia mixed with 1/4 cup water)
1 tbsp honey, melted
1/2 cup wild leeks, chopped
1. Preheat a large skillet over medium-high heat with a drizzle of oil or butter/ghee.
2. In a large bowl, mix together cornmeal, flours, baking soda and salt. Add milk, water, “egg” and honey, stir to combine. Add more water if needed to achieve desired consistency.
3. Stir in chopped leeks. Using 1/4 cup of batter at a time, pour batter onto hot pan and spread if needed to form a medium pancake. Cook until firm enough to flip, about 3-5 minutes. Flip and cook another 2-3 minutes until firm and golden. Repeat until all of the batter is gone.
Sautéed greens with garlic
1 tbsp olive oil or butter
1 cup leek greens (from the top of the wild leeks), chopped
1 cup baby spinach leaves or other green
1 clove garlic
salt and pepper to taste
Heat oil or butter in pan over medium heat. Add garlic and sautee until golden but not burned. Add leek greens and cook for about 2 minutes until starting to soften. Add spinach and cook until just wilted. Add salt and pepper taste. Remove from heat and serve atop leek pancakes, with a lightly fried or poached egg, if desired.
These pancakes taste especially good with some fresh herbs on top! (I used local chickweed)
What are your favorite local foods?
xo
{ 3 comments… read them below or add one }
I cannot wait to eat at your restaurant one day.
Aww, thank you lady
I love anything to do with fresh produce direct from the paddock. The thought of it excites me. I can relate to your eggs thing – i absolutely love a good egg and thankfully have a wonderful local supplier which is even better. I do like your blog and i especially like these vegan pancakes using the chia seeds.