Vegan coeliac savoury pancake recipe

These could not be easier and they taste really good. In fact there’s a very good chance that I’ll be doing a mushroom crepe in the nears future. You’ll need (sorry no measurements, I play it by feel)

Buckwheat flour
Gram flour
Salt
No egg (optional)
Soy milk

Using a hand blender whisk the ingredients together to make a batter, not too thin. Cook over high heat in a heavy bottomed pan using soya marg. Stuff with the cheese mix (recipe in our recipe box on the web)

Fabada: when this was good it was excellent, but it could be too tomatoey (word tells me this isn’t a word)

Onion
Parley stalks finely chopped
Garlic

Sweat these together in a decent slick of oil.

Smoked paprika
Lemon juice
Agave nectar or sugar

Add the paprika and allow the spice to cook out. After a couple on minutes add the lemon juice and watch the colour intensify. Add the sweetener to taste. I like it very smokey so added lots of paprika.

White beans cooked
Veggie black pudding (recipe for vegan/coeliac on the website) Ask at the hungry planet and they’ll probably get some in or ask me and I’ll let you have one of the leftovers.
Stock

Add beans and stock to the base and cook out so that the beans start to absorb the flavour. Fry the black pudding in oil and then allow to cool. Add to the fabada mix at the end.

Tomatoes

Add some tomatoes(tinned or passata) add cook out. Do not add too much or all you’ll be able to taste is tomatoes.

Serve with spinach salad (French dressing) and spiced potatoes (chilli, onion, garlic, the parsley leaf and lemon juice)

Another recipe from Canteen on Clifton Street, Cardiff CF24 1LR
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