Sweet Potato Pancakes
Recipe by Latisha Daring
Greedi Vegan Owner and Chef Latisha Daring shares her recipe for Sweet Potato Pancakes
1.5 cups of gluten-free or all-purpose flour
1/2 cup brown sugar
1/3 cup vanilla extract
1/3 cup cooked sweet potatoes
1/2 cup coconut milk
1/3 cup grape seed or avocado oil
1/3 cup baking powder
1/3 cup lemon juice
Sweet Potato Pancakes
Milk until completely smooth but still a bit thick. Cook on medium heat in an oiled pan. Flip when air bubbles are visible. Pancakes should rise 1/2 inch during cooking to ensure thoroughly cooked throughout. Finish with maple syrup.
Topping suggestions: warm walnuts, granola, pumpkin seeds, fruit compote. (Image toppings: fruit compote, shitake bacon and coconut cream)
I prefer making the pate brisée dough the day before and storing it in the fridge. You can also use ready-made pie dough or puff pastry, but you will not regret making your own. It's fun, and you will have earnt bragging rights.
I like to add a hint of good olive oil and serve with either toasted, sliced baguette, country bread, or for a healthier option, vegetables such as baby carrots, cucumber sticks, or endive leaves (my favorite).
Rhubarb and Pistachio Semifreddo
I love making ice cream throughout the year, using seasonal fruit. This semifreddo (or parfait) is an easy alternative as you don’t need to make an anglaise (custard), and it doesn’t require churning. It’s the ideal dessert for a party as it looks spectacular, but can be made ahead of time, then sliced and plated at the table. A light and refreshing end to a meal.
"Bringhe is a Filipino- style paella. Its beauty is that it's a one-pot dish served straight from the skillet."
A classic crowd-pleaser, this recipe using grilled aubergines is lighter than the traditional version. Light or not, there’s no getting away from the fact that it is labor-intensive, but all the work can be done in advance, making it perfect for stress-free entertaining. Once cooked parmigiana is very easy-going, happy to wait around until you’re ready to eat. In fact, it should be allowed to settle for at least an hour after taking out of the oven – like all of us, it’s much improved after a rest.
Asparagus with Almond, Caper & Lemon Salsa
This is a brilliant dressing to have up your sleeve, easy to make and extremely versatile. It’s great with steamed green vegetables – broccoli or green beans for example, or spooned alongside some grilled chicken. It keeps well for a couple of days in a sealed container in the fridge.