vegan pancake

Ingredients
2 Cups of wheat flour

2 Glasses of water

1 teaspoon of curry (optional if you want to make the pancake more colorful)

1 Teaspoon of salt

1 tablespoon of olive oil for the dough and as much as is enough to finish

½ cup of tomato sauce to put on top.

1 teaspoon baking soup

Method of preparation
Place the ingredients in the blender in the following order: Water, curry, salt, olive oil and flour. Beat well and finally add the yeast and pulse until it also mixes.

If you prefer, mix the dough manually.

In a non-stick frying pan, add a drizzle of olive oil or oil and gradually add the dough to the pan, leaving the dough thin and well spread across the pan, fry over low heat and remember to brown it on both sides.

After frying the pancake discs, fill them and, if desired, cover with tomato sauce and bake for 10 minutes or serve simply.

Ingredients

100g chickpeas
Salt and thyme sprigs to taste
1 chopped carrot
1 chopped cucumber
2 chopped tomatoes
1 chopped celery
1 chopped green pepper
4 tablespoons of olive oil
1 lemon juice
4 crisp lettuce leaves

Method of preparation

Soak the chickpeas in hot salted water for 12 hours. Drain, place in a pan, cover with water and salt, and cook over medium heat until softened. Drain and let cool. Mix with carrot, cucumber, tomato, celery and pepper. Season with olive oil, lemon juice and salt. Transfer to a platter lined with lettuce leaves and serve sprinkled with thyme.

Ingredients

4 tomatoes (thickest ones that can stand upright in the pan)

About 1 cup of cooked and shredded chicken

Salt to taste

Dehydrated or fresh herbs to taste

Olive oil to taste

3 dessert spoons of cream cheese (or ricotta cream)

Grated mozzarella cheese to taste (to finish)

Oregano to taste (to finish)

Method of preparation

Clean the tomatoes and cut off the tops.
With a spoon, remove the scallions and set aside.
In a container, place the shredded chicken, salt, herbs, olive oil, cream cheese and mix well.
Add the chicken filling inside the tomatoes, filling it to the top, cover with grated cheese and sprinkle with oregano.
Place the tomatoes on a baking tray and place in a preheated oven at 180 ºC for around 20 minutes or until the cheese melts.
Now just serve. Enjoy.

Ingredients

4 eggs
400 grams of green corn (2 cans or 3 ears)
1 pinch of salt
1 cup of oil
1 cup of milk tea
2 teacups of sugar
1/2 cup of wheat flour
1/2 cup Cornstarch Cornstarch
1 tablespoon baking powder
2 tablespoons of grated coconut (optional)

Method of preparation

1Preheat the oven to medium temperature (180° C).
2Grease and flour a medium rectangular baking dish.
3In the blender jar, place the eggs, corn, salt, oil, milk and sugar, and blend until smooth.
4Add the wheat flour, cornstarch and yeast, and beat again.
5Place the dough in the pan, sprinkle the grated coconut on the surface and bake for 45 minutes, or until a toothpick inserted into the dough comes out clean.
6Remove the oven, let it cool, unmold and cut into squares. Serve next!

Ingredients

1/2 chopped mango

1 cup chopped strawberries

1 tablespoon of honey

1/2 cup of natural orange juice

Ice to taste

1 liter of lemon soda (or sparkling water)

Method of preparation

Gather all the ingredients;

In a blender, add the mango, strawberry, honey, orange juice and blend until well combined;

In a tall glass, add ice and pour the blender mixture halfway into the glass;

Fill the glass with the lemon soda and serve.