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.
May 8th, 2012 Gluten-Free Green Onion and Spinach Pancakes topped with fenugreek butter and Arugula Salad with Hazelnut Vinaigrette in Breakfast/Brunch & Product Reviews
You might also like
|Southern Brunch February 5th I love southern food and I love whiskey. Two loves come together to bring you this week's southern style...||Blueberry Ginger Gluten-Free Vegan Pancakes I was reluctant to let this recipe go, but as any good cook knows, it isn't the recipe that makes...||Green Arugula Potato Leek Soup! Well, it's March 17th, which means a) an excuse to celebrate and b) an excuse to make everything green....||Pear & Peach Salad over Dandelion Greens topped with Roasted almonds, spearmint and a peach white wine vinaigrette. Even the most inept cook can assemble this cascade of summer flavours. This is what you'll need: 1...|