This week, find healthy and delicious recipes from Funky Veggie for a gourmet aperitif dinner with friends. She offers you two easy-to-make and delicious recipes to delight your guests with ease. On the menu, make spinach pancakes as well as mini sweet potato pizzas. All vegan and gluten-free, to take care of your body while enjoying yourself. A treat!

Savory spinach pancakes

The healthy version of brunch is all green pancakes! These savory spinach pancakes will surprise you as much as they will delight you.

For about 6 pancakes, you need:

• 100 g of flour

• 80 g. fresh spinach

• 1/2 clove of garlic

• 150 ml. of vegetable milk

• 1 tablespoon of olive oil

• 1 teaspoon baking powder

• 1/2 teaspoon of cumin powder

• 1/2 teaspoon of coriander powder

• Salt & pepper

Peel and chop the garlic. Wash the spinach leaves.

Place all ingredients in a blender and blend until smooth and homogeneous. Pour the mixture into a salad bowl and let sit for 20 minutes.

Heat a little oil in a non-stick frying pan. When the pan is hot, pour a ladleful of batter into the center. 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 operation until the batter is used up.

Serve the spinach pancakes warm or cold, with a spoonful of plant-based yogurt and fresh basil.

Mini Sweet Potato Pizzas

Spinach pancakes pair perfectly with this recipe for mini sweet potato pizzas. Delicious!

For the grilled vegetables:

• 2 medium sweet potatoes

• 200 g red pepper

• 1 tbsp olive oil

For the tomato sauce:

• 50 g of tomato paste

• 50 g of cooking soy cream

• 2 tsp 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 then cut them into slices about 1 cm thick. Wash the red pepper and cut it into wide strips. Brush the sweet potato discs and the pepper strips with olive oil and place them on the baking sheet, flat and without overlapping them. Bake for 30 minutes, turning them halfway through cooking.

Once the red pepper is nicely roasted, remove from the oven and place it in the bowl of a blender or food processor with all the tomato sauce ingredients. Blend until you have a nice smooth and thick tomato sauce.

Top the sweet potato discs with a spoonful of tomato sauce, black olives and sliced ​​mushrooms, and put them back in the oven at 190°C for 5 min.

Remove from the oven and garnish with arugula before serving. Enjoy your meal!

We hope these recipes have inspired you. Send us your photos and share them on Instagram by tagging us @dplusforcare And @funky_veggie ! And above all, enjoy :)