PANCAKES WITH ROASTED VEGGIES - March 2021 -Katharina

Sometimes it is not easy to cook with regional and seasonal products. Since cooking and baking is a great passion of mine, I have considered publishing a monthly recipe as inspiration. I try to use as many products as possible that are grown or produced here on the farm.

The seasonal vegetables are either freshly harvested as local outdoor products, come from unheated greenhouses or have been stored over winter. There is also a large selection of dried or processed foods such as sweet corn, tomato passata, oil, vinegar, black beans and so on.

BLACK BEAN HUMMUS
Ingredients:

• 200 gr black beans
• 3 cloves garlic
• 2 tbsp. tahin
• 2 tbsp. apple vinegar
• 2 tbsp. oil
• 1 tsp. cumin
• salt and pepper to taste
  

Instructions:

1. Soak black beans for 12 hours in cold water.
2. Cook black beans for 60-90 minutes until soft.
3. Put all ingredients into a food processor and blend until smooth.

PANCAKES
Ingredients:

• 400 gr flour
• 500 ml plant-based milk
• 300 ml water
• 1 tsp. baking powder
• 1 tsp. salt
  

Instructions:

1. Whisk together flour, baking powder and salt.
2. Pour water and plant-based milk into the dry mixture. Stir until combined and let the mixture rest for 10 to 20 minutes.
3. Heat a pan over medium heat. Add oil and scoop the batter onto the pan. Fry for 2 to 3 minutes and flip. Fry the opposite side until golden brown.

ROASTED VEGGIES
Ingredients:
All the veggetables you have on hand or like, I used:

• carrots
• beetrot
• parsnip
• swede turnip
• potatoes
• oil
• herbs, salt and pepper to taste
  

Instructions:

1. Preheat oven to 180 degrees.
2. Wash, peel and chop the veggies into small pieces.
3. Add some oil, herbs, salt and pepper and put them onto a baking sheet.
4. Bake for 30 to 60 minutes.

Fill the pancakes with black bean hummus and roasted vegetables. Add some chopped kale, lettuce or fresh herbs like parsley, cilantro or basil.