This recipe was conceptualized by Yotem Ottolenghi in his cookbook “Plenty”, I made it vegan and gltuen-free for our april brunch. The recipe I have is not exact therefore I am not going to put it up on our website. I strongly suggest picking up the cookbook “Plenty” and playing around with some of his recipes. The book is simple and does justice to the vegetables that he works with. Simple.
Gluten-Free Green Onion and Spinach Pancakes topped with fenugreek butter and Arugula Salad with Hazelnut Vinaigrette
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