INGREDIENTS 1 can rinsed and drained chickpeas Handful of leaf parsley 1 leek, thinly cut 1 small can of corn, drained 1 clove garlic Zest of 1 lemon Salt and pepper, to taste 1 tsp cumin 1 tsp garam masala 3 tbsp sesame seeds A few tbsp flour or almond meal A few tbsp polenta to dip in (optional) Olive oil METHOD Mix everything in a good food processor, except for the chickpeas and the flour.
Best advice your mom gave you? You are perfect as you are. Where do you get most of your inspiration? In your magazine, of course! Ingredients you can’t live without? Oats, nanas and avos.
INGREDIENTS 5¼ oz buckwheat flour 2 tbsp coconut sugar 1 tsp baking powder 2 big tbsp coconut yogurt (or other yogurt) 1 cup almond milk (or any other plant-based milk) A pinch of sea salt Some coconut oil to bake the pancakes
Make sure you don’t mix it too long, as you still want some structure to it. Add the chickpeas and mix again. Transfer the “dough” to a bowl and add a few tbsp (gluten-free) flour (or almond meal), just enough to make it stick to make burgers. Put the dough in the fridge for 30 minutes, then make burgers. Dip the burgers in polenta before frying them in olive oil. Serve the burgers with your favorite bread, tomato, lettuce, avocado, red pesto and vegan mayo.
What’s the fastest way to shift your mood? Food, drinks and my family. One of your favorite quotes? “Let go of the things you cannot change.” Something we wouldn’t know about you? I like mojitos once in a while.
Topping Ideas 3 apricots (grilled) A few tbsp coconut oil A drizzle of maple syrup Fresh mint Toasted almond flakes Banana slices
METHOD Mix all the ingredients in a big bowl with a beater until you get a thick pancake mixture.
When too thick, add more milk; when too runny, add more flour. Bake 3 to 4 mini pancakes at once in a large pancake pan, using enough coconut oil so they don’t stick. Stack up the pancakes and serve warm with your favorite toppings.
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Ellen Charlotte Marie