May 8th, 2012 Gluten-Free Green Onion and Spinach Pancakes topped with fenugreek butter and Arugula Salad with Hazelnut Vinaigrette posted by kaylie in Breakfast/Brunch & Product Reviews

savoury gluten-free green onion and spinach pancakes with spring arugula and hazelnut salad and housemade coconut yogurt - 2

This recipe was conceptualized by Yotem Ottolenghi in his cookbook “Plenty”, I made it vegan and gltuen-free for our april brunch. ┬áThe 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.

This entry was posted on Tuesday, May 8th, 2012 at 11:55 am and is filed under Breakfast/Brunch, Product Reviews. You can leave a response, or trackback from your own site.


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2 Comments

  1. gunstreetgirl on May 8, 2012:

    that cookbook is incredible! I have yet to make much from it because the ingredients are often very specific, but there isn’t a thing in there I don’t want to try.

  2. Catherine Hay on January 10, 2013:

    Dang it! My husband bought me that cookbook for Christmas but I asked him to exchange it for one that is actually vegan. The cover recipe looked soooo good but was loaded with dairy so I rejected the whole book. I would still LOVE to have an approximate recipe for the pancakes and salad that you created here–it looks amazing.

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