Chickpea Flour and Broccoli Pancakes |Vegan Recipe

Chickpea flour and broccoli pancakes

This recipe is a wonderful start to your week! It is an excellent choice, both for lunch or even for dinner. It is high in protein and totally veggie (as all my recipes) and very easy to prepare.

These pancakes are excellent served both hot or cold, and it is an ideal dish you can made in no time if you want to surprise your friends! Another good thing is that this dish is all but predictable, since it is tasty as well as not very common.

So, you just have to take notes of ingredients and preparation method.

Serves: 4 people

Ingredients:

  • 300 gr chickpea flour
  • 300 gr Fresh Broccoli
  • A cup of water
  • An onion
  • Black pepper (just enough)
  • 1 teaspoon extra virgin olive oil
  • A pinch of turmeric powder
  • A cup of natural soy yoghurt
  • A pinch of salt
  • Parsley (just enough)
  • Lemon juice
  • 100 gr red savoy cabbage salad

Chickpea flour and curcuma powder can be find in any supermarket with no difficulty. They are popular ingredients in Indian and Middle Eastern food, so it is very easy to buy if you need them.

Preparation method:

  • Combine cold water with chickpea flour in a container;
  • Wash and drain broccoli and the onion. Mix them up in a food processor or in a blender;
  • Add some turmeric, some black pepper, salt and parsley in the mixture. Continue mincing it;
  • Add the vegetables to chickpea flour
  • Eventually add some extra virgin olive oil to the mixture;
  • Heat a non – stick pan. Pour a spoonful of pancake batter into the pan and spread it to form a pancake (exactly as sweet pancakes);
  • Chop up finely red savoy cabbage salad and flavour it with some salt. Let it stand for 30 about minutes.

Cook your pancakes for around 2 minutes on medium heat. Cook the other side for a while. When you finish cooking, let them chill. Garnish them with some yoghurt and seasoned red cabbage salad (as side dish).

Enjoy this delicious yummy recipe! ♥

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Vegan cream tart with fresh fruit | Quick and easy recipe

Vegan cream tart with fresh fruit | Quick and easy recipe

This morning the sun has a different smell. It smells of wheat, of poppies, of lost innocence: the smells of my childhood, carried by a slight sense of sentimentality.

I go out for a walk. I look at people’s faces from Clapton and their attentive looks. They seem so busy while taking their buses. Nonetheless, today I would like to stay away from the chaotic life of the City and going back to my childhood, when I used to run through the fields of my native county. Behind a grey road and hidden from red big vehicles here’s the Lee Valley.

I am just in love with this. London always seems to hide its beauty in its artificiality. Suddenly, cold noises just fade away and comes the Nature. I feel I am flooded by calm and serenity, so I start sinking in my memories… I stumble into the images of a little girl, who used to look at the lizards on the rocks and who loved to climb up on an oak tree and always scraped her knees. It’s funny how, suddenly, you can relieve past feelings and sensations, only by living the present moments.

It is maybe because here it’s full of berries. In a moment, I feel the taste of my grandmother’s lemon pie, when nobody blamed me if I dared to lick that cream from the spoon. I feel the smell of the crunchy shortcrust pastry and the freshness of fruits…

So, why don’t we give ourselves a bit of sweetness? We are the Past, the Present, we are the Spring!

The recipe:

Ingredients for the crust:

  • 150 g of Digestive type biscuits;
  • 85 g of melted Vegan butter;
  • 70 g of agave syrup (of any other type of sweetener);
  • Just enough fresh fruit to garnish or fill the cream.

Ingredients for the cream:

  • 230 ml of vegetal milk;
  • 10 g of corn starch;
  • 20 g of agave syrup;
  • 5 g of organic liquid vanilla;
  • Some organic lemon peel.

Preparation for the crust:

  • Preheat the oven at 180°C;
  • Crumble Digestive biscuits and combine them with melted butter and agave syrup, until you have a consistent mixture;
  • Put the mixture in a baking pan of 20 cm diameter. Spread and flat it well, until you have a uniform mixture of 1 cm height;
  • Put the crust into the oven for about 8 minutes;
  • Leave the crust out from the oven and let it cold down.

Preparation for the cream:

  • Pour some milk in a small pot and add corn starch. Let it cook slowly and blend it occasionally;
  • Add some maple syrup, some vanilla essence, and lemon peel. Never stop blending the mixture;
  • Let the mixture boil on medium heat until it thickens;
  • Continue cooking the cream and never stop blending. The cream should be thicken;
  • Cover the cream with film and let it cold, then put in the fridge for around 2 hours;
  • Finally, fill the crust with the cream.

Now you can fill the pie with lots of fresh fruit and enjoy it with your friends!

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FOCACCIA WITH SUN-DRIED TOMATOES

focaccia

FOCACCIA WITH SUN-DRIED TOMATOES

INGREDIENTS (FOR 6 PEOPLE)

300 g Spelt flour

100 g (approximately) water

4 g fast acting fresh yeast

150 g Ciappa tomatoes

2 chopped Tropea onions

2 chopped spring-onion

2 olive oil spoons

DIRECTIONS:

Combine together all the ingredients with warm water and mix to a dough.

Leave the dough in a dried place approximately for 4 hours.

Take the dough out and place it in an oiled backing tray.

Bake it in preheated 200° oven for 20 minutes, or until nicely browned.

Cut into square for serving and sprinkle a trickle of olive oil and some rocket on it.

 

ENJOY IT!

You can find these delicious Italian and Bio Ciappa tomatoes in http://www.pomodorisecchi.com/prodotti.php

Italian blog: http://www.natureatblog.com/focaccia-pomodori-secchi/