• INGREDIENTS

    • 8 Tablespoons coconut oil
    • 1/2 teaspoon salt 
    • 1/4 teaspoon turmeric 
    • 1/2 garlic clove finely chopped 
    • 1/4 teaspoon cayenne pepper 
    • Juice of one half Lemon


    DIRECTIONS

    1. In a bowl beat coconut oils with a wooden spoon until soft and creamy. Stir all ingredients. Mix until blended. With a rubber spatula, place mixture in a sheet of plastic wrap and roll like a sausage shape, twist end to seal. Place in refrigerator to chill and firm. 


    For Savory Green Pancakes

    INGREDIENTS

    • 1 pound Swiss Chard (washed, woody stalks cut from green Chard leaf. Leaf cut into thin slices) 
    • 1 cup self-rising flour 
    • 1 Tablespoons baking powder 
    • 2 Tablespoons egg replacer (equal to one egg) 
    • 4 Tablespoons melted coconut oil 
    • 1/2 teaspoon salt 
    • 1 Tablespoons ground cumin 
    • 1 1/2 cups non-dairy milk 
    • 2 fresh green chilis, finely sliced 
    • Zest of one lemon 
    • Juice of one lemon 
    • 1/4 teaspoon black pepper 
    • 1/4 teaspoon garlic powder 
    • Olive oil for frying 

    DIRECTIONS

    1. Wash, remove wooden stalk, roll green leaf and slice thin. Wilt Chard in a pan with a splash of water. Drain in a sieve, when cool, squeeze excess water out. Roughly chop and put aside. 
    2. Place flour, baking powder, salt, garlic powder, black pepper, chili, egg replacer, lemon zest, and  cumin in a mixing bowl and whisk together. Add the Chard and mix. Add oil, lemon juice and non-dairy milk. Mix with a fork. 
    3. In a frying pan heat oil on medium heat. When oil is heated ladle 2 Tablespoons of Pancake batter into pan. Cook on first side till bubble form in the batter. Flip the pancake, do not press. Each side should cook about 2 minutes. Transfer to a oven proof plate with a paper towel and keep warm in 175F oven. Add more oil to fry if needed until all the batter is gone. 


    For Salad Topping

    INGREDIENTS

    • 2 cups arugula 
    • 1 head Belgium endive (chopped thin) 
    • 1 stock cellar (cut thin length wise, about 2 inch long) 
    • Olive oil 
    • Lemon juice 
    • Salt pepper to taste 

    DIRECTIONS

    1. Mix greens, salt and pepper.
    2. Mix lemon juice and oil making a dressing and tosses over greens. 


    To Serve

    1. Stack three warm pancakes, with a pat of vegan butter between. 
    2. Top with the salad and serve. You can serve with a dry vegan white wine.