Post by peter-plant-power

It was that Ethiopian restaurant review by @berryveganplant that sparked inspiration for a late night home-cooked meal. Seeing all that good #veganfood on a flat bread or pancake. So I made a batter with both brown African #teff flour and northern European #buckwheat flour, and black cumin seeds sprinkled in.
In the first and hearty dish, I combined it with baked new red potatoes, steamed carrot slices, sprouted fenugrec, chopped fresh coriander and parsley. I drizzled a simple but heavenly white topping of #tahini, lemon and garlic over it.
For the second dish with one leftover pancake, I decorated it with a sliced small banana, a dot of home made soy yoghurt and the last spoonful of a jar of amazake by #clearspring . I had it topped with a crumbled biscoff/speculoos cookie by the brand #hygiena.
So simple, deliciously vegan and pretty healthy.
If I count the amount of plant species used for this meal, I see there's no less than eightteen! Including the olive oil used for frying.
Having a very varied intake of plant species is essential to #thrive as a #healthyvegan.
Wishing everyone a great start of the week!