CHICKPEA PANCAKE, BUTTON MUSHROOMS WITH SPINACH, AND FENNEL SALAD WITH TOMATOES

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.



9 views
  • Facebook
  • Instagram

"Be the change you want to see

in the world."

Mahatma Gandhi

Copyright © 2020 Login5 Aphrodite