When trying to avoid eggs and dairy this delectable dish is typically off limits, but this plant-based recipe fights the craving. Keep the chickpea batter in your fridge and you can impress brunch guests with a few easy steps or make a satisfying meal for one.
- 1 to 2 ripe tomatoes - sliced
- 1TBS olive oil
- 1tsp flake Salt
- 1tsp cracked black pepper
Preheat oven to 400°F (220°)
Place tomatoes on baking sheet drizzle olive oil, salt, pepper on top
20 minutes in the oven or until edges are brown.
Seared green asparagus
- 1 bunch green asperges
- 3tsp coconut oil
- Flake salt & cracked pepper
Bend one piece of asperges until it snaps, line up all other asparagus and cut a the same point.
Heat olive oil in cast iron pan.
When pan begins to smoke add asperges salt & pepper.
Sear on one side until slightly browned, roll asperges until all sides are brown.
- 1 cup chickpea flower
- ¼ cup nutritional yeast
- 1tsp black pepper
- 1tsp salt
- 1tsp baking powder
- 1tsp red chilli flake
- ½ tsp cumin
- ½ tsp tumeric
- 1 cup nut milk or water
- ¼ vegetable stock
Mix the batter to a American pancake batter thickness
Heat an non stick pan with 1tsp coconut oil
Add ¼ cup of batter to pan creating a pancake. When bubbles start to form on top flip the pancake and sear until cooked
Vegan Hollandaise Sauce
Cheese sauce explode baked exploded + ½ tsp tumeric
To plate; place chickpea pancake on bottom, top with roasted tomatoes and seared green asperges.
Dizzle Hollandaise over top and finish with chopped chives.
Finish with fresh chives