Dried Tomatoes Pan Cake
Hello everyone, I am Marzia from from iVegan.it. I love the natural cooking, to prepare and taste, sport and activities in touch with nature.
This is the Vegan version of a recipe I found on a magazine
Ingredients:
85g flour 00
75g chickpea flour
80g aromatic tofu
60g dried tomatoes in oil
60g chickpeas already boiled
1 coffee cup + 1/2 of soy milk
1 coffee cup of water
3/4 coffee cup of extra virgin olive oil
1 packet of instant yeast
2-3 tablespoons of sunflower seeds
1 spoonful of nutritional yeast
Soy butter and bread crumbs for the mold
Method:
With an electric whisk combine in a bowl the flours, oil, soy milk and water, enough to obtain a smooth and homogeneous mixture.
Cut into strips the dried tomatoes, previously left to drain, cut the tofu in small cubes and add these ingredients, along with the chickpeas and the nutritional yeast, to the batter previously prepared.
Add a bit of water if the mixture is not quite fluid and only at the end add the sachet of yeast
Oil a plum cake mold, not too big, with soy butter and sprinkle it with bread crumbs, pour the mixture in, sprinkle with sunflower seeds and bake in preheated oven at 190°. Bake about 30 minutes checking at the end the cooking with a toothpick.
Serve as a starter or with salad, sundried tomatoes and wild rocket.
Enjoy your meal ^ _ ^
Go vegan!
Chef: Ivegan.it from VeganBlog
This sounds soooo good!!!!! The combination of tofu, chickpeas and dried tomatoes must be so delicious!! I made a sort of humous some days ago, with only chickpeas, garlic, oil and tomatoes (fresh + dried) and the taste was really good. Well done you!