This past fall I made a daring adventure across the Pacific to spend 30 days practicing yoga in Thailand. The island I traveled to provided a vast array of unique cuisine ranging from traditional Thai food to Indian inspired vegan. My tastebuds were never bored and I was highly inspired to try out some of these recipes on my own when I got home. The holidays took me surprise upon my return but the turning of the new year has motivated me to get cooking!
The following recipe was recreated with a friend of mine and is so simple that it blew my mind when I first made it! It’s 100% vegan and 110% delicious. To add to it’s value in my recipe box, it also was incredibly filling due to the protein and fiber from the chickpea flour. That said, I did fill mine with sauteed mushrooms, onions and peppers and topped it with cashew cream, making this recipe a total winner.
All of the ingredients in the recipe are pretty standard with the exception of the chickpea (or garbanzo bean) flour. I bought mine in bulk from Down To Earth but it can also be found at any natural food store or online with a simple google search.
I’ll definitely be making this recipe time and time again!