The Dish that will make the nonbelievers convert!

 

For the Blintzes:

1 ¼ cup AP flour

1 teaspoon baking soda

1 tablespoon sugar

1 ½ cup almond milk, vanilla flavoured

3 tablespoon tahini (sesame paste)

1 tablespoon agave syrup

half of a banana, smashed well with a fork

1 teaspoon lemon juice

1 teaspoon vegan butter

 

In a large bowl, mix the flour, baking soda and sugar.

In a small bowl mix the tahini with the agave, and in another small bowl mix the banana with the lemon juice.

Slowly pour in the milk into the flour mixture. Once the mixture is lump free add the tahini mixture and the banana mixture, and mix well until the batter is smooth and completely lump free.

Heat a large skillet over high heat and add the butter. Once the butter is melted lower the heat to medium-high. Using a ladle pour the batter into the middle of the skillet and immediately place the back of your ladle onto the middle of the batter and start to circle while spreading the batter from the inside out until you make a large circle.

Once you notice bubbles appearing on your pancake- it’s time to flip it over.

 

For the Filling:

½ cup cashews, that have been soaking in water for at least an hour.

1 cup rice milk

1 tablespoon agave

1 teaspoon lemon juice

 

Put all of the ingredients in a food processor and mix until the mixture is completely smooth and it’s texture resembles yogurt.

 

For the Sauce:

6 strawberries, cut into quarters

2 tablespoons pistachios

2 tablespoons brown sugar

1 teaspoon water

1 tablespoon vegan butter

1 tablespoon agave

 

Heat a small pot on high heat and add the butter. Once the butter has melted add the sugar and the water.

Once the sugar has completely dissolved and the mixture has started to boil- lower the heat to medium and add the pistachios.

Simmer for two minutes then add the strawberries and simmer for another two minutes.

 

Enjoy my little foodies!!

 

The Foodiator

CASHEW CREAM FILLED HALVA BLITZES

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