5/8 c Plain wholemeal flour 1/2 ts Baking powder 1/2 Egg 3/4 c Milk
FILLING:
125 g Fresh snow pea sprouts 125 g Mung bean sprouts 3 Spring onions 125 g Button mushrooms 1/2 l Carrot 1/2 c Roasted peanuts 1/4 c Roasted peanuts to garnish
DRESSING:
1/4 c Cruncy peanut butter 1 tb Cider vinegar 1 tb Lemon juice 1 ts Sambal oelek Preparation: finely slice the spring onions and mushrooms. : coursely grate the carrot To prepare the pancakes sift the flour and baking powder into a large bowl. Make a well in the centre. Combine the egg, milk and oil and stir into the flour. Mix until a smooth batter is formed, then pour into a jug. Brush a heated pancake tin with oil. Pour in enough of the batter to thinly cover the base of the pan. Cook for 2-3 minutes until the mixture sets. Turn over using a metal spatula and cook for a further 1-2 minutes. Remove and place on a plate and cover with a square of greaseproof paper. Continue until all the batter has been used. Keep the pancakes warm. To make the filling combine the prepared vegetables and divide evenly between the pancakes. Garnish the pancakes with the extra peanuts. Fold over or roll up and place on a large platter. To make the dressing combine all the ingredients in a small bowl and whisk well. Pour over the pancakes before serving.
How To make Satay Vegetable & Sprout Pancakes's Videos
what to do with your kale
barbecue kale chips ????
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BEST VEGAN TOFU SATAY
A creamy, peanutty flavour coating the crunch of the mix veg that more than covers all your needed nutrients, in this tasty meal. The satay sauce made from home made peanut butter can be easily substituted with ready made sauce for a shortcut. Also the veggies used can be easily substituted with what you have on hand or other faves. Served with 2 minute noodles makes this a quick weeknight dinner, but could also be served with rice or any other fave carbs.
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INGREDIENTS * 1 pkt hard/firm tofu * 2 tspn garlic powder(tofu season) * Pinch salt & pepper(tofu season) * 1 tspn sunflower oil * 3 garlic-Minced * 1/2 chilli (adjust to taste)-diced * 4 stems spring onions-diced * 1 red capsicum-sliced * 1/2 zucchini-julienned * 1 broccoli-florets-*blanched * 1 tin chickpeas (400g)-drained * 1/2 cup peanuts * 1/4 cup coriander-chopped SATAY SAUCE * 2 Tblspn peanut butter * 3 Tblspn tamari or soy sauce * 1 cup coconut milk * 1 Tblspn maple syrup * 1 lime juiced METHOD * Prepare tofu-drain excess liquid with paper towels. * Break into 2-3 cm pieces. * Season with garlic powder + salt + pepper-to season.(not shown in video) * Set aside. SATAY SAUCE * Mix all ingredients(heat in microwave if not dissolving easily-30sec-1min). * Set aside. * Heat oil in wok or large fry pan on high. * Sauté onion + capsicum + garlic + ginger + chilli -1 min-to soften. * Add tofu stir fry-5 min. * Add zucchini-1 min. * Add broccoli *blanched-2 min. * Stir thru satay sauce. * Add chickpeas + spinach-2 min. * Turn off heat-mix in coriander. * Garnish with peanuts & lime wedges. * Serve over noodles or other carb. *blanche broccoli by pouring boiling water & letting sit for 5 min.
Sweet Potato Pancakes with Arugula Salad Recipe | goop
High in vitamins A, B6, and E, sweet potatoes are a serious nutritional powerhouse, and this savory pancake, with creamy avocado and a bright, peppery arugula salad, is one of our favorite ways to eat them. Roast a few on a Sunday and keep in the fridge, unpeeled, until you’re ready to use.
Learn how to make this Sweet Potato Pancake recipe here:
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