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Summary: Galette Bretonne is a traditional French savoury pancake made with buckwheat (called black wheat in French) flour, rather than wheat four, making them naturally gluten-free. The basic recipe calls for wholegrain buckwheat flour, salt and water, that's it. Adding an egg to the batter makes it easier to work with, but please leave the egg out for vegan galettes. Also, the pan is traditionally greased with butter, but please use coconut oil for example for vegan galettes.
In France, the most popular filling for galettes is egg, ham and cheese, making a galette 'complete'. But your imagination is the only limit here : leave the ham out, try wilted spinach and ricotta, pan fried mixed wild mushrooms, sun dried tomatoes with avocado, goat's cheese, baby spinach and basil, or creamy leeks like here.
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Summary: These Vegan Quinoa Stuffed Aubergines are really easy to make, even though they look and sound so sophisticated. They are inspired by traditional Mediterranean stuffed tomatoes or other vegetables, but the traditional stuffing of rice / breadcrumbs / meat / cheese is replaced by a tasty quinoa filling. Quinoa is a great alternative to rice, as it is highly nutritious : high in fibre, high in protein, and high in phytonutrients if you choose coloured quinoa. Plus, quinoa is not a grain, but a seed, so make sure to add some to your pantry if you are trying to eat a more varied diet and reduce the amount of grains that you eat. The pine nuts (a seed, not a nut) or pumpkin seeds give the filling a satisfying crunch, feel free to vary the seeds or use nuts if there is no risk of allergy.
You could serve the stuffed aubergines with a drizzle of tahini over the top, and a side salad of fresh, pickled or fermented vegetables.
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Summary: Impress your loved ones with this Mexican inspired dinner.
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