Friday, January 14, 2011

Chick-pan-dilla just doesn't like labels!


Part chickpea pancake, part quesadilla and yet filling a distinctly omelette-y role, this is something I maybe invented. Or something. This was the result of random leftovers + having secured a steady sources of locally available Daiya: two savory chickpea pancakes (aka pudla, cheela, socca or farinata depending on what country your recipe came from) made with scallions, cumin, turmeric and pepper sandwiched with white Daiya vegan cheese, chopped tomato, onion, fresh cilantro and spinach. Accompanied by some store-bought cilantro-chili chutney.

3 comments:

Kate and Rachel said...

Hi,

Mmmm...this looks delish (as do all the recipes featured here on your blog)! If you get the chance, stop by our blog and try some of the vegan recipes we've posted!

Kate & Rachel

Jesse said...

You caught my eye at "bitchin" and got me at "vegan kitchen." Great blog! I look forward to following!

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