Vegan Food & Living - October 2017

VEGAN FOOD & LIVING SEPTEMBER 81

Savoury chickpea crepe cake

By Evi Oravecz (www.greenevi.com)

Serves 6-8 | Prep 20 mins | Cook 20 mins | Calories 353 (per serving)

FOR THE CREPES

1 Mix together the crepe ingredients

in a bowl. Let sit for 10 minutes.

2 Heat up a non-stick pan to high

heat for a few minutes until hot,

then reduce heat to medium. For

each pancake add a ladleful of

batter into the pan and spread out.

3 Cook for 2-3 minutes, then flip and

cook for another minute. Repeat

process with the remaining batter.

FOR THE BEAN SPREAD

4 Add the drained beans, lemon juice,

tahini, nutritional yeast, basil, salt

and pepper to a food processor

and blend until completely creamy.

5 Add a few tbsp water if the mixture

is too thick, but make sure the

spread is not too thin.

FOR THE COURGETTE-WILD

GARLIC SPREAD

6 Add the wild garlic, diced

courgette, tahini, lemon juice, salt

and pepper to a food processor

and blend until creamy.

FOR THE AVOCADO-

ARTICHOKE SPREAD

7 Add the avocado, lime juice, garlic,

caper brine and spirulina to a

food processor and blend until

completely smooth.

8 Season with salt and pepper. Add

the capers and drained artichokes.

Pulse a few times, just to combine.

Blend longer, if you prefer a smooth

spread, but I like it chunky.

TO ASSEMBLE

9 Place a crepe on a plate and spread

about 150g (5oz) of the first spread

on the crepe. Repeat this with the

rest of the crepes and filling until all

crepes and filling are used. You can

alternate the spreads or make a

nice ombre cake.

10 Top with beansprouts and capers.

Cut into wedges to serve. Enjoy!

FOR THE CREPES

150g (5oz) chickpea fl our

340ml (12fl oz) water

½ tsp baking powder

salt

FOR THE BEAN SPREAD

1 tin of white beans

juice of ½ a lemon

2 tbsp tahini

2 tbsp nutritional yeast

½ tbsp dried basil

salt and pepper

FOR THE COURGETTE-

WILD GARLIC SPREAD

250g (9oz) wild garlic

1 small courgette, diced

1 tbsp tahini

juice of ½ a lemon

salt and pepper

FOR THE AVOCADO-

ARTICHOKE SPREAD

1 avocado

1 tin of artichokes

juice of 1 lime

1 garlic clove

1 tbsp capers plus 1 tbsp

of the brine

½-1 tbsp spirulina

salt and pepper

TO DECORATE

beansprouts

capers

Total fat Saturates Salt Sugar Protein

11. 2 g 2g 0.46g 5.7g 19.4g

VFL17.Weekend.indd 81 06/09/2017 16:00