- Dr. Alexandra Berger
Cabbage Stir Fry & Savory Chickpea Pancake
Vegan - Gluten free - Grain Free
I eat this combo for dinner almost every week. Healthy, quick and simple. You can also have rice, quinoa, beans or salad on the side if you are feeling extra hungry.
Cabbage Stir Fry
Ingredients (Serves 1-2)
1 tsp olive oil
½ onion, finely chopped
1-2 garlic cloves, minced
½ tsp turmeric
½ tsp cumin
½ tsp curry powder (optional)
½ cabbage head chopped (about 2 cups)
½ tsp salt
½ cup frozen peas (optional)
sunflower seeds (or any seed/nut combo you like for protein)
chopped cilantro -
Heat olive oil in a large pan at medium high heat, add onions and cook for 3min. Add garlic and spices and stir until aromatic (1min). Add cabbage and peas (if using) with salt and cook for 5-8min until soft and shiny.
Adjust salt to your liking and add toppings for an enhanced flavor
Chickpea Savory Pancake
Ingredients (Serves 2-3)
1 cup garbanzo flour (I like Bob’s Red Mill)
1 cup warm water
1 tsp turmeric powder
½ onion chopped in small pieces (optional)
½ cup cilantro (optional)
½ tsp salt
Mix flour, salt and turmeric in a bowl. Add ½ cup of water and mix until no clumps are left. Add onion and cilantro (if using) along with the remaining ½ cup of water and mix. It should look more watery than pancake batter.
Warm a flat grill or pan to medium high heat. With a soup handle, place batter in the pan to form thin “pancakes”. You can choose the size and amount depending on how much batter per disc you use. Cook one side for 3-5 min, flip and cook for 3 minutes.