8 days into the April 2018 Vegan Challenge, and it’s going quite smoothly. I must say I haven’t eaten 100% vegan last week. There was a birthday cake, some snacks and left overs I didn’t want to toss. But all home cooked meals were vegan without trouble.
There are enough tasty meals to choose from, and the internet remains a rich source of inspiration. Today we tried a new recipe which I found on the Dutch website Vegetus.
I had never eaten Pudla’s before, but I think I will again soon! These pancakes, made with chickpeaflour and vegetables are easy to make, very tasty & a great way to use any leftovers.
The original recipe can be found here, but since it’s in Dutch and I adjusted it a little, I’ll give you a brief version in English here:
Mix your dry ingredients in a bowl:
1,5 cup of chickpeaflour – 1 tsp (teaspoon) baking powder – 1/2 tsp of salt – 1/2 tsp of garlic powder – 1/2 tsp ground white pepper – 1 tsp currypowder – 1 tsp ground cumin
Add 1,5 cups of water and 1 tsp fresh lemon juice. Stirr well.
Chop your vegetables:
You can use any leftovers you like. Today I used 1 large carrot, leek, celery, red and green peppers, and a small onion.
I used my kitchen machine to chop them very fine since tiny undefinable vegetable pieces are the easiest way of feeding the kids something new. I ended up with about 4 cups of chopped vegetables, a bit more than in the original recipe, but it worked out fine.
Add your vegetables to your batter. Stirr well. Heat a frying pan over medium fire. Use a little sunflower oil for each batch, and bake three tiny ‘pancakes’ at once. Bake slowly so the inside can cook properly without burning the outside, turn once the top of the pancakes starts to dry up, bake on the other side for a few more minutes.
I served mine with iceberg letuce, hot and spicy chillisauce, and a home made Soy-yoghurt sauce with dried mint. Tasty!