- 130 g / 4.6 oz cauliflower
- A half of a banana mashed
- A half of yellow onion, grated
- Salt and pepper
- 30 g / 1.1 oz butter (for frying)
Rinse, trim and grate the cauliflower using a food processor or grater. Add cauliflower to a large bowl. Add remaining ingredients and mix. Set aside for 5–10 minutes. Melt a generous amount of butter or oil on medium heat in a large frying pan. Use the oven on low heat to keep the first batches of pancakes warm while you make the others. Place scoops of the grated cauliflower mixture in the frying pan and flatten them carefully. Fry for 4–5 minutes on each side. Adjust the heat to make sure they don’t burn.
- 57 g / 2 oz. cherry tomatoes
- 57 g / 2 oz. mozzarella
- 5 g / 1 tsp green pesto
- salt and pepper (optional)
Cut the tomatoes and mozzarella balls in half. Add pesto and stir. Salt and pepper to taste.
- 75 g / 2.6 oz mushrooms
- 40 g / 1.4 oz fresh spinach
- 30 g / 1.1 oz scallions
- 30 g / 2 tbsp butter
- 2 eggs
- 50 g / 1.8 oz cottage cheese
- A pinch of salt
- A pinch of pepper
Preheat the oven to 350°F (175°C). Crack eggs into mixing bowl and whisk. Grate or crumble cheese and add to mixture. Season with salt and pepper to taste. Cut the mushrooms into wedges. Chop the scallions. Melt the butter in an oven-proof pan and cook the mushrooms and scallions over medium heat for 5-10 minutes or until golden brown. Add spinach to pan and sauté for another 1-2 minutes. Season with salt and pepper. Pour the egg mixture into the pan. Place the pan, uncovered, in the oven and bake for about 15 minutes, until golden brown.
- 1/4 cup maple syrup
- 1/2 cup tahini
- 1 tsp vanilla extract
- optional: 1/3 cup roasted pistachios
Lightly grease a small glass baking dish. Place the maple syrup in a medium saucepan and heat over medium heat until it reaches 266°F (130°C). While the maple syrup is heating, place the tahini, vanilla extract, and pistachios if using in another saucepan and warm over low heat. Tahini must be just warm, not hot.
Once the maple syrup has reached the temperature, turn the heat off and pour the warm tahini into the saucepan. Stir with a wooden spoon until it starts to thicken and doesn’t look shiny anymore. You can use an electric beater if you want but do not beat for too long as it thickens very quickly, about 5-10 seconds.
Pour immediately into the prepared dish and spread it into an even layer. Let cool at room temperature for at least 3 hours before removing from the pan. Cut it into small squares or chunks.
- tomatoes ~ 200 g/7 oz
- lettuce leaves – 4-5 pcs.
- cheese (preferably parmesan) – 70 g/2.45 oz
- garlic – 1 clove
- olive oil – 30 ml/2 tablespoon
- Provence herbs – 0.5 teaspoons
- salt if necessary
Fry the tomatoes with garlic and spices. Put on lettuce leaves. Pour juice from the pan. Rub cheese.