Preparation time: 40+ min
Difficulty: medium
Serves 3
For the pancake
Ingredients:
150 g silky tofu
few spoons of molasses yeast flakes
1/2 cup soy milk
bunch of mixed fresh herbs
200 g of your favorite tofu
1 spring onion
1/2 - 1 cup chickpea flour
salt and pepper
Add silky tofu, nutritional yeast, and milk to a blender and blend until smooth. Place the mixture in a larger bowl, add grated tofu, chopped spring onion, chickpea flour, and season well. The mixture needs to be as thick as the muffin batter. If it's too thin, add more chickpea flour, and if it's too thick, add some milk. Preheat the oven to 180°C. Place the batter into a round baking tray and bake until it's golden brown, for approx. 45 minutes.
Hint: You can add olives or chopped and pre-soaked sun-dried tomatoes to the batter.
For button mushrooms with spinach
Ingredients:
1 leek
200 g button mushrooms
2 handfuls of spinach
tsp or two of savory
100 ml oat cream
water as needed
salt and pepper
Water fry the chopped leek, add thinly sliced mushrooms, and bake them until they are golden brown. Add spinach, savory, and oat cream. Season and add more water if needed, until you get a creamy texture.
For fennel salad
Ingredients:
3 fennel bulbs
1 cubanelle sweet pepper
2 cups cherry tomatoes
bunch of dill
balsamic vinegar
salt and pepper
Thinly slice the fennel with a mandoline slicer, cut peppers into sticks and tomatoes into quarters. Place in a large bowl, add chopped dill, and season to taste.
Use your imagination and tailor the recipe to your taste. Enjoy creativity and Bon Appetit.
