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Spinach pajeon 15 minutes

Korean-inspired dish scallion pancake coloured with spinach. This is a great way to add an extra portion of vegetables to pancakes plus the resulting colour looks great!

spelt flour1/2 cupwater1/2 cupsesame oil2 tspscallions1 bunchspinach1/2 cup

Sauce

soy sauce2 tbsprice vinegar1 tbspchili pepper flakes1 tspblack sesame seeds1 tspmaple syrup1 tspgarlic1 clove

    1 pancake

Pancake

  • Place a 1/2 cup of spinach and water in a blender and blend until smooth. Set aside.
  • In a bowl, whisk together 1/2 cup of spelt flour, 1 tsp sesame oil and pour the spinach water into it.
  • Heat a large pan with 1 tsp of sesame oil over medium heat.
  • Put the chopped scallions in the pan and pour the batter onto it. With a spatula press down on the pancake to flatten it out. Cook for 3-4 minutes until the sides come off the pan and the bottom is cooked. Then flip, cook for a bit and transfer to a plate.
  • Cut it into pieces to make it easier to dip into the sauce!

Sauce

  • Put the sauce ingredients together in a bowl and mix!
  • Serve as a dipping sauce for the spinach and scallion pancakes!
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