2017-10-26 19:14 #0 by: vendelay

This recipe was created by Mattias Kristiansson, chief editor of the Swedish vegan magazine VEGO. The recipe and the image was published in his amazing book "Vegan på 21 dagar" ("Vegan in 21 days") which unfortunately will not be printed more. I have received permission from Mattias to publish recipes and images. The text below is copied from the book and translated from Swedish.

Pancakes can be eaten both hot and cold and here we have turned them into a new Greek classic.

4 dl buckwheat flour
4 dl of plantbased milk, e.g. unsweetened soya or oat milk
2 dl of water
1 bag of baby spinach of 70 g
1 teaspoon salt
rapeseed oil to fry

1 red onion, sliced
1 red pepper, finely chopped
2 tomatoes divided into pieces
½ cucumber, sliced ​​in half-moons
8 black olives (you can skip these if you don't like olives)
2 tsp dried oregano
1 tablespoon of olive oil
1 teaspoon of white wine vinegar
½ teaspoon of salt
black pepper

½ cucumber, grated
½ teaspoon of salt
2 dl plantbased crème fraîche or yogurt, for example Oatlys iFraiche or soy yoghurt
1 garlic clove, pressed
black pepper

Spinach pancakes
: Mix all ingredients with a hand blender. Fry golden brown pancakes in a little rapeseed oil.
Greek salad: Mix all ingredients well.
Tzatziki: Put the grated cucumber in a strainer and sprinkle over the salt. Allow to stand for 10 minutes and then squeeze as much fluid out of it as you can. Mix with the other ingredients in a bowl.
Fill the green spinach pancakes with Greek salad and tzatziki.