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Summary: These pancakes have a lovely sweet and nutty flavour, thanks to the chestnut flour. You can use half chestnut half spelt, like I do, or half rye flour, half chestnut flour. For gluten-free pancakes, use
all chestnut or half chestnut and half gluten-free flour mix.
Delicious on their own, or filled with chestnut puree for extra chestnut sweetness. Makes around 12 light French style pancakes/crepes.
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Summary: Preserved lemons give this salad a lovely Middle Eastern touch. They are very salty, though, and so are feta or halloumi, so don't salt the beetroots. If you don't have them, you can also use blanched lemon slices, in which case you might choose to salt the beetroots.
For a warm salad, do not allow the beetroots to cool completely, and maybe swap the feta for grilled halloumi. In this case, serve immediately, as halloumi gets hard if allowed to sit too long after grilling.
Serves 4 as a starter or 2 as a main dish (you can add some cooked quinoa to make it a more substantial meal).
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Summary: Who knew that a mixture of onion, mushrooms, green lentils, nuts, beetroot, fresh herbs and lemon juice could produce such an incredibly delicious and realistic alternative to one of the most controversial yet popular French delicacies, Foie Gras ?
Enter Faux Gras. This Mushroom and Lentil pâté tastes very much like real Foie Gras, but is brimming with plant-based nutrition, and more importantly, comes without the unkind treatment to ducks and geese.
But this Faux Gras is not just a vegan alternative to Foie Gras, it is also an exceptionally tasty vegan spread in its own right : it is hands down the best pâté, vegan or otherwise, that I have ever tasted.
Don't be put off by the fairly long list of ingredients, the recipe is actually really easy and straightforward.
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