This is wonderful. I’ve been making it with potatoes, cabbage, mushrooms, onions, and whatever green I need to use up. It’s especially good served with fresh dill. I love how simple and quick it is to prep.
I'm so happy to hear this Emily! Pro tip: you can scale up the recipe to accommodate more vegetables by increasing the chickpea flour by 50 grams and water by 1/4 cup and adding an extra 1/8 teaspoon salt.
This is wonderful. I’ve been making it with potatoes, cabbage, mushrooms, onions, and whatever green I need to use up. It’s especially good served with fresh dill. I love how simple and quick it is to prep.
I'm so happy to hear this Emily! Pro tip: you can scale up the recipe to accommodate more vegetables by increasing the chickpea flour by 50 grams and water by 1/4 cup and adding an extra 1/8 teaspoon salt.
can't wait to try it
Into it!
I’m definitely trying this! Congratulations on this tasty new venture.
Thank you!
I have been making Lukas Volger's farinata, which is socca, so can't wait to try this!
I have been enjoying his veggie burger book lately! Let me know what you think :)
I have made the Ben Mims recipe inspired by his book about 3 times--a mushroom/black bean burger--so easy and so good!
This looks great! I love all the ideas for veggie add-ins. I’ve missed the podcast- so glad you have this newsletter. ❤️