Pancakes

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Vegan omelet with potatoes and caramelized onions– gluten-free, oil-free

When I was a kid, my second favorite food was the traditional omelet with potatoes my grandmother used to make as my top favorite food was the all-kid-favorite fried potatoes! So, since I managed to substitute fried potatoes with the equally tasty, oil-free, baked “fried” potatoes, I thought of making a delicious and healthy vegan, oil-free and gluten-free omelet. The recipe not only is absolutely tasty and cheap but also it’s really easy! All it takes is a good non-stick, medium-sized, frying pan!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

In this recipe I try to approach the texture and taste of the omelet with potatoes -the traditional Cretan sfougato- my grandmother used to make, but without the animal ingredients and the huge amounts of fried oil. After several “trials and errors” I think this vegan omelet is one of the most delicious and hearty that I have made. A key role in its deliciousness is played by the combination of chickpea flour and corn flour, which balances the strong taste of chickpea flour and gives a more delectable color and texture. But my main secret is the addition of the caramelized onions. This unusual addition, inspired by the Spanish “tortilla”, helps keep enough moisture in the omelet and gives it a slightly sweet and appetizing taste that makes it unbeatable!

Ingredients

For the omelet

  • 1/2 cup chickpea flour
  • 1/2 cup corn flour or corn meal
  • 3/4 cups water
  • 1 tbsp lemon juice or apple-cider vinegar
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp baking powder

For the caramelized onions

  • 5 medium, dried onions, sliced
  • 2-3 cloves of garlic, finely chopped
  • salt and freshly ground pepper

additionally

  • 2 medium white potatoes cooked and peeled

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Method

1. Prepare the vegan omelet mix: Mix all the ingredients for the omelet with a fork or a mixer, making sure there are no lumps left. Cover and let sit for an hour.
2. For the caramelized onions: In the meantime put the sliced onions, garlic, salt and pepper in a non-stick frying pan, cover and cook in medium to low heat for about 20-25 minutes, stirring often, until the onions are softened.
3. Cut the potatoes into crescents 1/2 -1 cm thick.
4. Preheat a non-stick frying pan over medium to high heat. Pour the caramelized onions and potatoes in a bowl together with the omelet mixture and mix with a wooden spoon. Transfer the mixture into the pan and spread all the ingredients evenly. Lower the heat, cover the pan and cook in low heat for 20 minutes. Lightly weave with a fork to make sure the one side is golden brown and if it’s ready with a dish turn it upside down. Cook the other side for 5 more minutes and serve warm with fresh tomatoes, olives and bread!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

Note: I usually like to prepare all the ingredients for the omelet in advance, for example the night before, so when I come back home from work the only thing I have to do is mix them and cook!

Vegan spanish tortilla -vegan omelette with potatoes and caramelized onions - Βέγκαν ομελέτα με πατάτες και καραμελωμένα κρεμμύδια - Βέγκαν ισπανική τορτίγια - Vegan in Athens

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Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Vegan crepes with whole wheat flour and a scrumptious chocolate – banana stuffing

Crepes are one of my favorite delicacies and that is why I can still remember how thrilled I was the first time that I made vegan crepes, since I thought that eggs and dairy would be essential for some reason. In fact those were Lenten crepes since my sister, who had decided to commit to fasting in the Lent, was wondering whether we could make a Lenten version as, along with waffles, crepes are the kind of food she subconsciously believes that is offered daily to the moral people in heaven. So, in my student kitchen (well, not much different from my current one), we actually made our first vegan crepes with soy milk and caramelized bananas. And although the bananas turned out slightly bitter as I slightly… overcooked the caramel, crepes were simply delicious, with a light taste and an airy texture.

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Making crepes at home is amazing, as I found out that, after practicing a bit, I make my vegan crepes easily and quickly every time we want to enjoy some. One of the best ways to enjoy them is for breakfast, filled with fruits, our favorite nut butter and a little syrup, or as an appetizer with a delicious, melty, salty stuffing with mushrooms or sauteed vegetables or finally as a dessert, garnished with whatever we may desire.

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

What I like most is to have my crepes in the morning, especially the days I’m more relaxed and don’t have to hurry up for work. So yesterday, although it was Sunday, I woke up early and as we had decided to spend the day at home, I found that it was the ideal occasion to make some crepes for our breakfast. Firstly I made a nice latte with homemade almond milk while listening to one of my favorite playlists, to fill the atmosphere with beautiful scents and sounds and before even realizing it, the crepes were ready.

Since we are two, I made half a batch, which is five medium sized crepes (two for each of us and the fifth for Petra).

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Ingredients
(for 10 medium-sized crepes, about 18 cm diameter)

  • 2 cups (480 ml) non-dairy milk
  • 1/4 cup (60 ml) orange juice
  • 3/4 tsp salt
  • 2 tsp heaped brown sugar
  • 2 cups (300 g) all purpose flour

for the stuffing

  • 1 batch chocolate cream or carobella
  • 5 ripe bananas

1/2 cup grated walnuts for sprinkling

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Method

1. In a bowl pour the milk, the juice, salt and sugar. Slowly add the flour and stir constantly with a hand mixer or blender. Allow to rest for at least one hour.
2. Brush or spray a non-stick frying pan with a little olive oil and put it over medium-high heat. Pour the batter onto the pan, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. Spread 3-4 teaspoons chocolate cream or carobella on each crepe, add half a banana into slices, roll and sprinkle with walnuts. Enjoy!

Vegan crepes with whole wheat flour filled with chocolate-peanut-butter spread and banana - Βέγκαν κρέπες με αλεύρι ολικής γεμιστές με κρέμα σοκολάτα-φυστικοβούτυρο και μπανάνα - Vegan in Athens

Note: For the chocolate sauce, with which I topped our crepes, I mixed 3 tablespoons of chocolate cream with 1 tablespoon of agave syrup to get a more liquid consistency.

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Τhree recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad΄- Τηγανίτες με κολοκυθάκια, τζατζίκι με αβοκάντο και κολοκύθι και χωριάτικη σαλάτα με κολοκυθάκια - Veganinathens.com

One dish – three recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad!

During spring and summer, there are plenty of tender, fresh, green zucchini in the markets and not surprisingly they are in the list of the most popular Mediterranean summer vegetables. Particularly in Greece they are used in lots of recipes. Some of the most common are “briam” -a dish similar to ratatouille- stuffed zucchini with rice and herbs, fried or grilled zucchini slices or simply steamed zucchini drizzled with lemon and olive oil.

Last weekend I bought some fresh zucchini and I wanted to use them a little more creatively than I usually do.

Since I am a huge fun of pancakes, the first thing that came to my mind was to make pancakes with grated zucchini. As I wanted a rich and earthy, nutty  flavor I used a blend of chickpea flour and whole meal, while for extra flavor I added plenty of fresh spearmint and spices.

Τhree recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad΄- Τηγανίτες με κολοκυθάκια, τζατζίκι με αβοκάντο και κολοκύθι και χωριάτικη σαλάτα με κολοκυθάκια - Veganinathens.com

Since pancakes call for a creamy accompanying, I made a refreshing avocado-based  tzatziki (avocado replaces  yoghurt) and grated zucchini instead of grated cucumber, using  a recipe I actually got from Lena -a good friend of mine.

The third part of the plate was the traditional Greek salad, in which cucumbers were also replaced by zucchini and for some extra flavor, I added a little fresh, chopped spearmint, cut directly from my pots.

To complete our lunch and let the taste lead us in the sea of memories and in the heart of the summer, we accompanied this meal with fresh fried potatoes and two glasses of cool white wine.

Τhree recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad΄- Τηγανίτες με κολοκυθάκια, τζατζίκι με αβοκάντο και κολοκύθι και χωριάτικη σαλάτα με κολοκυθάκια - Vegan in Athens

Ingredients

For the pancakes with zucchini

  • 400 gr zucchini coarsely grated
  • 1 medium onion, grated
  • 150 gr (1 ½ cups) chickpea flour
  • 100 gr (3/4 cup) semolina (I used whole-wheat)
  • 1 handful of tender, fresh spearmint leaves, finely chopped
  • 2 tbsp lemon juice
  • 2 tsp baking powder
  • ¾ tsp turmeric
  • 1 tsp curry powder
  • ½ tsp ground paprika
  • ½ tsp smoked paprika, ground
  • 1 tsp salt
  • freshly ground pepper

Avocado tzatziki - Τζατζίκι από αβοκάντο και κολοκύθι - Veganinathens.com

For the avocado-zucchini tzatziki

  • 200 gr zucchini (3 medium) coarsely grated (we can use cucumber instead)
  • 200 gr flesh from about 2 ripe avocados
  • 1 garlic clove crashed and minced
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • salt and freshly ground pepper

Greek salad - Χωριάτικη σαλάτα με κολοκυθάκια - Vegan in Athens

For the Greek salad

  • 2 medium, ripe tomatoes cut into cubes
  • 2 tender zucchini cut into thin slices
  • 1 fresh spring onion or ½ onion cut into thin slices
  • 1 small green or red bell-pepper, sliced
  • small handful of tender, fresh spearmint leaves , finely chopped
  • 10 olives
  • 2-3 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp oregano
  • Salt

Τhree recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad΄- Τηγανίτες με κολοκυθάκια, τζατζίκι με αβοκάντο και κολοκύθι και χωριάτικη σαλάτα με κολοκυθάκια - Veganinathens.com

Method

  1. For the pancakes: mix all the ingredients except from the spearmint with a fork in a bowl. Place the mixture in the refrigerator for at least 3 hours.
  2. After 3 hours, add the chopped spearmint and stir.
  3. Grease lightly a nonstick frying pan and place over medium heat.
  4. With a spoon, pour spoons of the mixture in the pan so as to form 4-5 round or oval pancakes. Once baked and get golden brown on the one side, turn them upside down with the help of a wooden spatula and let them cook on the other.
  5. Repeat this process until all the mixture is used. With this recipe you will make about 20-25 pancakes (depending on their size).
  6. Make the tzatziki: put the grated zucchini (or cucumbers) in a fine sieve, add salt and leave them for 1 hour to drain. Then press or squeeze them with your hands and transfer in a bowl.
  7. Mash the avocado or blend in a blender along with the garlic, the lemon-juice and the vinegar.
  8. Transfer the mixture into the bowl with the grated zucchini, stir with a spoon and taste, adding salt or vinegar (or even garlic if you like a stronger taste) as necessary.
  9. Put in an airtight glass container and place immediately in the fridge.
  10. Make the salad just before serving: Put all ingredients in a salad bowl, add salt, oregano, olive oil and vinegar, stir and serve.

Τhree recipes with zucchini: pancakes, avocado- tzatziki and a refreshing Greek salad΄- Τηγανίτες με κολοκυθάκια, τζατζίκι με αβοκάντο και κολοκύθι και χωριάτικη σαλάτα με κολοκυθάκια - Vegan in Athens

Note: chickpea flour is a pulse flour made ​​from ground chickpeas and is used in many Asian countries, such as India and Pakistan. Its advantage compared to common wheat flours, is that it doesn’t contain gluten and it is also higher in protein, certain vitamins, iron and trace minerals. It is easily found in organic shops or Asian stores. I buy it in bulk from an Asian store in the central market of Athens where it costs around 2 euros per kilo. It may be an “extra” material in the recipe, but it is really worthy, since not only it replaces the eggs and helps to keep our materials together, but it also gives an extra nice texture and flavor to the recipe.

 

 

 

 

 

 

 

 

 

 

 

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