My favorite thing about growing vegetables at the Allotment apart from growing is what to do with them once they hit the kitchen work top.
The way I often plan a meal is by going to the Allotment picking a selection of veg and then deciding what I want to cook after.
For my lunch today I picked a few small bunches of Swiss Rainbow Chardwhich needed thinning out and a few pak choi flowers.
My diet is mostly vegetarian and I only recently started eating the occasional piece of fish.I am also trying to eat more plant-based proteins. With that in mind I decided to make a spelt/hemp flour pancake, filled with a mix of quinoa,rainbow chard, courgette, pumpkin seeds topped with pak choi flowers and a little goats cheese.
HEMP PANCAKES With RAINBOW CHARD & QUINOA
Serves 1-2
Pancakes:
2 tbs Spelt flour
1 tbs Hemp flour
1 large egg
about 200 ml semi skimmed milk
Filling:
small bunch of Swiss chard
baby courgette
1 clove of garlic crushed
125g ready to eat red and white quinoa
rape seed oil
salt
pepper
goats cheese
To make the filling cut the chard stalks into small chunks and put the leaves to one side. Slice the baby courgette and gently fry with the chard stalks until cooked. Chop the chard leaves and gently cook with the crushed garlic until wilted then add quinoa to gently heat through. Add the chard stalks and courgette to this mix. Add goats cheese, salt & pepper to taste.
To make to pancakes mix the spelt and hemp flour together,add the egg and milk and whisk.
Half the mixture makes one pancake using a large pan.
Spread the quinoa & chard mix on to the pancake the roll them up and cut in half.
garnish with pak choi flowers and crumbles of goats cheese.
