Another one of my favourite pastimes is being on Pinterest… Are you guys on Pinterest? How many hours per week do you spend there? Please find me under VeggiephileJuli so I can spend even more time there haha But I do have to say that I get quite a lot of inspiration from Pinterest (well, the blogs pinned there). I have found and re-cooked and re-baked so many already, and some have become a stable in my cooking. I also found the following recipe for the chickpea pancakes with roasted carrots first there, then tweaked it to my liking (and the content of my fridge). The original recipe is from The Year in Food. I found the batter for the pancakes way to runny and also added some baking powder to make them a bit fluffier. For the veg I went for everything autumn has to offer. Yes, of course there was pumpkin in it, also carrots, parsnips, baby potatoes, one lonely portobello mushroom, a bit of broccoli and some tomato. Makes a lovely mix and is spiced up by the chipotle powder. To tone down the chili a bit, I spread some vegan cream cheese on the pancakes and topped it with some plain soya yogurt, before adding the veg to the pancake. This dish makes a lovely starter for any dinner party or a light lunch on a weekend. Prepare the veg first, and while it is in the oven make the pancakes.
For the pancakes you need (yields about 12 pancakes; recipe adapted from A Year in Food):
1.5 cup chickpea flour (gram flour)
1/4 teaspoon baking powder
1 cup water
2+ tablespoons olive oil
1/4 teaspoon ground cumin
1/4 teaspoon sea salt
In a bowl combine the flour with the baking powder, salt and cumin. Mix well, then add 2 tablespoons of olive oil and the water. Stir thoroughly until you have a pancake batter (so still somewhat runny). In a pan, heat about 1 tablespoon of olive oil on medium heat. Then add the batter for the pancakes. I used about 1.5 tablespoons of batter per pancake. Let them fry for about 3 minutes on one side, then flip and give them another two minutes on the other side. Repeat until all the batter is used up. Keep the pancakes warm by wrapping them in a towel on a plate or storing them in the oven (but not for too long as they will dry out a bit that way).
For the roast vegetables:
1 large carrot, washed and sliced in about 3 mm thick slices
1 parsnip, washed and sliced in about 3 mm thick slices
1 cup of peeled and cubed butternut squash
1/4 of a head of broccoli, cut into small florets
7-8 baby potatoes, halved
1 portobello mushroom or 4-5 close cup mushrooms, cut into pieces
1 tomato, cut into about 8 wedges
3 tablespoons olive oil
1/2 teaspoon paprika powder
1/2 teaspoon cinnamon
1/4 teaspoon chipotle chili powder
1/4 teaspoon sea salt
Preheat the oven to 200°C (Gas mark 6). Place the veg into a bowl. Add the oil and the spices and mix thoroughly until the veg is nicely coated with the oil and spice mix. Line a baking tray with parchment paper and place the veg onto it, spreading it out fairly even. Then place the tray in the oven and let the veg roast for about 20-30 minutes (depending on the thickness of your slices). The veg should be soft, but not falling apart.
Vegan cream cheese (I used the plain Tofutti, but you could also just use yogurt)
Plain soya yogurt
Fresh cilantro leaves
Spread some cream cheese on the pancakes, top with about a teaspoon of plain yogurt. Then add the roasted veg, making sure you have a nice mixture of all the veg on every pancake. Decorate with the cilantro leaves and some freshly cracked pepper. Serve immediately and enjoy with a glass of white wine.