Mix all the ingredients in a blender for about 2 minutes.
Leave in the refrigerator for about 2 hours.
Fry the pancakes in a hot pan with vegetable oil.
WILD GARLIC MAYO
50 ml aquafaba (from chickpeas)
2 tsp dijon mustard
2 tsp lemon juice
A pinch of salt
10 wild garlic leaves (without stem)
200 ml vegetable oil
STEP BY STEP
Add the aquafaba, mustard, lemon juice, wild garlic and salt to a blender.
Mix at the lowest speed and add in the oil a little at the time until the mayonnaise is completely homogeneous.
Add the mixture to an icing bag.
PICKLED CUCUMBER
100 ml white wine vinegar
200 ml cane sugar
300 ml water
2 gurkor or 15 snack-size cucumbers
1-2 tsp salt
STEP BY STEP
Wash the cucumbers and slice thinly (with for example a mandoline slicer). If you use snack-size cucumbers, slice them lengthways.
Place the slices in a bowl and add salt.
Leave to soak for 30 minutes.
Bring vinegar, sugar and 1/3 of the water to a boil.
Put aside.
Pour over the rest of the water and allow to cool.
Drain the liquid from the cucumbers and pour over the brine.
Leave in an airtight jar in the refrigerator overnight.
FRIED SHIITAKE MUSHROOM
300g shiitake mushroom
1-2 tsp Japanese soy
Oil for frying
Salt and pepper
STEP BY STEP
Cut the shitake mushrooms into thin slices.
Fry in oil until a golden brown.
Season with soy sauce, salt and pepper.
ROASTED CHICKPEAS
230g drained chickpeas
2 tbsp vegetable oil
Salt and pepper
STEP BY STEP
Heat the oven to 200° C.
Place all ingredients in a baking tray and shake until the oil is distributed evenly over the chickpeas.
Roast the chickpeas in the middle of the oven for 35-40 minutes.
DECORATION
Watercress
Garden cress
SERVING
Place a spinach pancake on a plate, sprinkle with fried mushrooms and pipe the wild garlic mayo over it.
Add the pickled cucumber, roasted chickpeas and decorate with herbs.
MORE AWESOME RECIPES
CHOCO MUG CAKE
SAFFRON MUG CAKE
CHOCO NICE CREAM
SWEET RASPBERRY SMOOTHIE
GREEN POWER SMOOTHIE
VEGAN GOLDEN MILK LATTE
PINA COLADA SMOOTHIE
SNICKERS SMOOTHIE
VEGAN CHAI OVERNIGHT OATS
COCO CHIA PUDDING
CLASSIC ACAI BOWL
VEGAN BANANA PANCAKES
VEGAN FRENCH TOAST
SALTED CARAMEL CUPS
EASTER NICE CREAM
ONE POT CREAMY PASTA
LENTIL CURRY
NUTELLA NICE CREAM WITH SALTED CARAMEL SAUCE
MUD CAKE WITH CHOCOLATE GLAZE AND ROASTED COCONUT FLAKES
OKONOMIYAKI
MATCHA LATTE
MOCHA CORTADO
HORCHATA CON CAFÉ
PROTEIN BOOSTED PORRIDGE
LINGONBERRY SMOOTHIE
FROZEN BREKKIE BOWL
SCRAMBLED TOFU ON TOAST WITH AVOCADO
CHIA SMOOTHIE GRANOLA-SHAKE
SPINACH PANCAKES WITH MUSHROOMS, WILD GARLIC MAYO AND PICKLED CUCUMBER
ROSEMARY ICED CAPPUCCINO
OVERNIGHT OATS WITH MATCHA AND PEANUT BUTTER
ICED VANILLA LATTE
FRENCH TOAST WITH STRAWBERRY COMPOTE AND VANILLA ICE CREAM
SUPERFOOD CHIA PUDDING
QUICK PRE-WORKOUT SNACK
PROTEIN OAT COOKIES
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