This month on Fit Body Fresh Mind, Award Winning Chef Jackie Kearney has created 7 Healthy Vegan Street Food recipes as part of the launch of her new book Healthy Vegan Street Foods.
Today I wanted to share with you her recipe for a chickpea pancake, with an easy chilli sauce that be used as a relish on lots of other dishes. This south Indian/Sri Lankan style pancake is lightly spiced, incredibly nutritious with a low GI, high in fibre and protein, and naturally gluten free. Batter will keep in fridge for 3 days.
You can mix up the vegetables to your own preference or whatever tender vegetables are in season (try pea and leek in Spring; courgette & tomato in Summer; and Winter spinach is great with mushrooms). Serve with a big dollop of coconut yoghurt and some raw chilli sauce. The pancakes can be eaten hot or cold, and make a great brunch or on-the-go snack too.
Serves 2 / 10 mins prep / 10-15 mins cooking time
1 tsp garam masala or curry powder
1⁄2 tsp turmeric powder
100g gram flour/chickpea flour
180ml warm water
1⁄2 tsp gluten free baking powder (optional)
1⁄2 tsp sea salt
Small handful of fresh coriander, finely chopped (optional)
2 spring onions, finely sliced
2-4 green chillies, finely sliced, or use 1⁄2-1 tsp dried red chillies, to taste
1 tsp coconut oil
3 mushrooms, any type, sliced
10-12 cherry tomatoes, halved
2 big spoonfuls of plain coconut yoghurt, to serve
To make the raw chilli sauce:
Place all the ingredients in a blender and blitz to create a roughly blended mixture. Store in sterilised jar for up to 10 days in the fridge. Makes approx. 150-200ml/6-8 servings.
Exclusive recipe for Fit Body Fresh Mind Members by Jackie Kearney, author & chef www.thehungrygecko.com
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