A common question that I have been getting is: what do you eat on a gluten free, soya free, corn free, sugar free vegan diet? Great question. The answer is a lot…maybe too much! Oddly enough over the last week I have eaten out far more than is my norm - 4 times! I was surprised and delighted to find that each time with a few substations or omissions (e.g. no pita) I had little to no problems and some delicious food. The food may not have been 100% detox friendly but it was pretty close, i.e. there was probably a sweetener in a salad dressing. Eating out I have had: a bean & artichoke salad and a soup at the at the Scandinave spa; an awesome kale salad and mushroom soup at Oliver & Bonacini in Blue Mountain; a delicious spaghetti squash dish (the California) at Simplicity Bistro in Thornbury; and great mezes at By The Way. At home I have been testing recipes (I have included links to some of the better ones) and we have been feasting! In addition to lots of raw vegetables and fruits, we have had: braised white beans with roasted tomatoes and garlic; vegetable chickpea curry; kale salad with all different kinds of 'extras'; delicious buckwheat pancakes (caution I have had problems with several of the other recipes on this site) with peach, raspberry and apple sauces; red lentil dal with scented rice; roasted vegetables; roasted vegetables soups with white beans; chickpea flour pancakes (see below); baked steel cut oats with nuts & fruit & seeds; baked quinoa with fruit; quinoa flakes & oats with nuts and fruit; creamy broccoli pasta with 'cheese' squash cashew sauce; almond milk, fruit, nut & veg smoothies; and truly delicious date squares!…looking at this list I think that I need to eat less this week….
(Total time 15-20 minutes)
- 250ml (1 cup) chickpea flour
- 250ml (1 cup) water
- 3ml (1/2 tsp) salt
- pepper (optional)
- 1ml (1/4 tsp) each garlic & onion powder (optional - for a savoury version)
- Mix all of the ingredients together and ideally let sit at least 10 minutes (up to 2 hours)
- Oil and preheat a heavy pan to medium- medium/high (I use a cast iron pan)
- Pour a thin round of batter into the pan, cook until the top is set and the bottom is golden, flip and cook the other side until golden.