Tuesday 26 October 2021

Thursday 11 June 2020

Last chance to order your box of delights by Friday midday @planthubuk

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New Recipe by @therainbow_chef up on the @planthubuk website! Using @thenomelette Smoked Paprika Nomelette, courgette, red & yellow bell pepper, red cabbage, carrot, mushrooms, kimchi, green onion, and bulgogi sauce. Servings: 2 It makes 6 small (about 10 to 12 cm) pancakes. Ingredients 1 smoked pancake butter 150 gr filtered water 125 gr smoked paprika Nomelette dry mix 45 gr extra virgin olive oil 30 gr Kimchi 30 gr courgette, finely sliced 30 gr red bell pepper, finely sliced 30 gr yellow bell pepper, finely sliced 30 gr red cabbage, finely sliced 15 gr diced mushrooms 2 greens onions, finely sliced Extra virgin olive oil, to cook the pancakes Plant Hub Bulgogi sauce Toasted white sesame seeds Maldon flakes salt Gochugaru (Korean chili flakes) Coriander leaves Instructions In a medium bowl whisk water, Smoked Paprika Nomelette dry mix, water, and olive oil until well combined. The batter should be thicker than a crepe batter. Add the kimchi with the rest of the sliced veggies and mix. Heat 1 teaspoon of olive oil in a non-stick pan and spread evenly around the pan over medium-high heat. Ladle ⅙ of the mixture (⅓ cup) into the pan and spread it evenly into a round shape. Cook until the bottom is golden brown ( 2 - 3 minutes). Reduce the heat to medium if the pancake is browning too fast. Turn it over and cook for another 3 or 3 minutes. Repeat the process with the remaining batter. Serve hot off the pan with Plant Hub Bulgogi sauce, toasted sesame seeds, salt, Gochugaru, and coriander leaves.

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This magic berry baked cheesecake is a little wonder / it’s gluten and dairy free, made with cashew and chickpeas and lovely created by our @planthubuk baker @beatenbyawhisker . You can have it only reserving it the @planthubuk website / but be quick before I ate them all. #cheesecake #vegancheesecake #glutenfreecheesecake #vegancake

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