Happy President's Day!
Today is a holiday that I have taken for granted. Over the last year, history and heritage have become essential aspects of my life. Discovering my roots, family and country is important to me.
Why? Because it instills a sense of gratitude. Our modern lives are the most pampered times in world history. No other time in history has life been as "easy" as it is today. Our life today is not perfect, and the world has many problems, but in terms of survival, our hierarchy of needs is easily met.
When thinking about American roots, there is no other President most notable than George Washington. My inspiration for this recipe came from Washington's most favorite breakfast food, hoe cakes.
Hoe cakes are an easy and affordable type of "cornmeal" pancake. Cornmeal is a food that the settlers discovered from the natives. And Washington sure loved his hoe cakes.
Washington's Grand-stepdaughter, Nelly Custis Lewis states, “He rose before sunrise, always wrote or read until 7 in summer or half past seven in winter. His breakfast was then ready – he ate three small mush cakes (Indian meal) swimming in butter and honey, and drank three cups of tea without cream.”
"Liberty, when it begins to take root, is a plant of rapid growth." - George Washington
The original hoe cake recipe includes eggs, milk and butter. Cornmeal needs something to bind it together. Without eggs, I decided to use wheat flour as the gluten helps bind like a similar pancake. I used this vegan hoe cake recipe as a template.
"Discipline is the soul of an army. It makes small numbers formidable; procures success to the weak, and esteem to all." -George Washington
In celebration of our history, I hope you enjoy these vegan hoe cakes. My favorite are these served with maple syrup and freshly cut strawberries, and may be my favorite type of pancake, as it's lighter and not as dense as traditional pancakes.
You can also enjoy these savory, topped with some cooked vegetables and dairy-free cheese. I prefer the sweet. So, I conclude with a sweet nothing, let's reignite our roots and celebrate the beauty of our past.
"That some achieve great success, is proof to all that others can achieve it as well." – Abraham Lincoln
Martha Washington's Veganized Hoe Cakes
Prep Time: 3 minutes
Cook Time: 20-25 minutes
Makes 12 hoe cakes
1 cup cornmeal
1 cup flour
1 tsp baking soda
2 tbsp + 1 tsp cane sugar
1/4 cup vegan butter, melted
1.5 cups almond milk (or non-dairy milk)
Mix dry ingredients and sugar into a bowl. Slowly, pour the wet ingredients into the dry and mix until combined. Heat a skillet with cooking spray or butter over medium heat. Use a small ladle or a 1/4 scant cup and pour the batter onto the pan in a (counter) clockwise direction. Once the hoe cake bubbles, use a spatula to turn it.
The hoe cakes cook quicker after the first couple since the skillet is hot.
Get inspired in the kitchen with other historic recipes such as my Vegan Mary Todd's Vanilla Almond Cake or Vegan White Chocolate Summer Berry "Patriotic Bark."
Elizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com