With broccoli and spinach puree
Ingredients (for the pataniscas)
1 onion
1 zucchini
1 carrot
1 leek
1 cup cooked peas
1/8 cups chopped parsley
1 cup chickpea flower
1 cup chickpeas
300 ml water (from the chickpeas)
1 tablespoon nutritional yeast
1 teaspoon sodium bicarbonate
1 ½ teaspoon lemon juice
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon paprika
Himalayasalt and pepper to taste
For the puree:
400 gr broccoli
200 gr spinach
5 sprigs fresh parsley
1 clove of garlic
1 tablespoon olive oil
100 ml almondmilk (60ml if you don´t steam the vegetables)
1 tabespoon arrowroot flower
Black pepper and himalaysalt to taste
Preparation of the pataniscas
Place the chickpeas, chickpea flower, nutritional yeast, sodium bicarbonate, the water (from the chickpeas), the lemon juice, turmeric, garlic powder, paprika and salt in the food processor and mix at maximum speed during 1 minute until you obtain a smooth mixture.
Heat up the frying pan with a bit of olive oil. Put a tablespoon of batter (per ´patanisca´) in the frying pan.
When the batter no longer sticks to the pan, you flip the pataniscas over. When they turn nice and gold, you take them out. Continue until there is no more batter left.
Preparation of the puree
Wash the spinach and broccoli thoroughly
Remove the whole head of the broccoli, only use the florets
Put a pan with water on te stove and as soon as the water boils, you add the broccoli. Cook for 10 minutes on low heat (you can also steam for 10 to 15 minutes).
Add the spinach for the last 3 minutes and drain the vegetables.
Put the broccoli, spinach and the rest of the ingredients in a food processor and mix at maximum speed until you get a puree.
Finally, top with some toasted hazelnuts.
