This week, find the healthy and greedy recipes of Funky Veggie for a gourmet aperitif with friends. She offers you two easy and delicious recipes to delight your guests in all simplicity. On the menu, make spinach pancakes and mini pizzas with sweet potato. All vegan and gluten free, to take care of your body while enjoying yourself. A real treat!
Salted spinach pancakes
The healthy version of brunch is all about green pancakes! These savoury spinach pancakes will surprise you as much as they will delight you.
For about 6 pancakes you need :
- 100 g. flour
- 80 g. fresh spinach
- 1/2 clove of garlic
- 150 ml. plant milk
- 1 tablespoon of olive oil
- 1 teaspoon baking powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- Salt & pepper
Peel and chop the garlic. Wash the spinach leaves.
Place all the ingredients in a blender and blend until smooth. Pour the mixture into a bowl and leave to rest for 20 minutes.
Heat a little oil in a non-stick pan. When the pan is hot, pour a ladleful of batter into the centre. Leave to cook for a few minutes, until bubbles appear on the surface. Then turn the pancake over and cook on the other side. Remove the pancake from the pan and repeat the process until the batter is used up.
Serve the spinach pancakes warm or cold, with a spoonful of vegetable yoghurt and fresh basil.
Mini-pizzas with sweet potato
Spinach pancakes go perfectly with this recipe for mini sweet potato pizzas. Delicious!
For grilled vegetables :
- 2 medium sweet potatoes
- 200 g red pepper
- 1 tbsp. olive oil
For the tomato sauce :
- 50 g tomato paste
- 50 g cooking soy cream
- 2 tbsp dried oregano
- 1/4 tsp black pepper
- 1/4 tsp. salt
For the filling :
- 5 pitted black olives
- 3 small mushrooms
- 1 handful of fresh rocket
Preheat your oven to 190°C and line a baking tray with baking paper.
Wash and dry the sweet potatoes with the skin on and cut them into slices about 1 cm thick. Wash the red pepper and cut into large strips. Brush the sweet potato discs and pepper strips with olive oil and place them on the baking tray, flat and without overlapping. Bake for 30 minutes, turning them over halfway through.
Once the red pepper is well roasted, remove it from the oven and place it in the bowl of a blender or blender with all the ingredients for the tomato sauce. Blend until you have a smooth, thick tomato sauce.
Top the sweet potato discs with a spoonful of tomato sauce, black olives and sliced mushrooms, and bake in the oven at 190°C for 5 minutes.
Remove from the oven and garnish with rocket before serving. Enjoy!
We hope these recipes have inspired you. Send us your photos and share them on Instagram by tagging us @dplusforcare and @funky_veggie ! And most importantly, treat yourself :)
