Give BOSH! a Shout
Your email has been sent
- 2 cups plain flour
- 3 tbsp baking powder
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp paprika
- 1/3 cup vegetable oil
- 2 cups almond milk
- 2 tbsp vegetable oil
- 1/2 cup scallions (finely chopped)
- 3 cloves garlic (minced)
- 2 cups mushrooms (cut into quarters)
- 2 tsp salt
- 1 tsp pepper
- 2 cups potatoes (boiled & cubed)
- 1 cup asparagus (chopped into 1 inch pieces)
- 1 cup green beans (chopped into inch pieces)
- 1 chilli (finely chopped)
- 1 red pepper (finely chopped)
- 1/4 cup scallions (finely chopped)
Put all the batter ingredients in a food processor & whizz them up into a cream.
Put the cream to one side.
Warm some vegetable oil in a high sided, non stick, oven safe pan.
Add in the chopped scallions & garlic & stir them round until you’ve released the aroma of the garlic.
Add the mushrooms, salt, pepper & stir them round until the mushrooms begin to shrink, darken & sweat.
Add the potatoes & stir them round until, they’ve taken on the juices & slight colouring of the ingredients already in the pan.
Add the rest of the vegetables to the pan & stir them round until they’ve started to soften, slightly!
Pour on the pancake mixture & move it round with the back of a spoon so the vegetable are well covered.
Fry the whole mixture on a low to medium heat for 3-4 minutes so the underside of the is cooked.
Take the pan off the stove & CAREFULLY cover it with tinfoil.
Put the pan in the oven (180℃ (352℉) for 1 hour (taking the tin foil off for the final 15 minutes (this releases the moisture & ensures the dish is cooked through.
Take the pan out of the oven, cover the pan with an upside down plate.
Put your hand on the bottom of the plate & your other hand on the pan handle, turn the pan over & take the pan away.
The whole meal will be on the plate, neat & tidy - if you’d prefer a slightly crispy crust, pop the plate in the oven & grill for a couple of minutes.
Cut into slices & serve immediately with a side salad. BOSH!