The first time I noticed the concept of plant-based, gluten-free, and whole foods was when dining with friends at the restaurant, Plants Eatery. When I was a kid, I had a bad impression of vegetarianism because of my relatives. At that time, I thought that vegetarian food was generally greasy and tasted heavy; moreover, there were only a few choices other than soy products. If cooking at home is also troublesome, the ingredients are particularly monotonous. However, the dishes I tasted at Plants Eatery gave me an insight. It turns out that healthy vegetable dishes can be so delicious.
After returning to our daily routine, the different dietary concept also departs from our lives. We eat as usual and do not change our eating habits. A few months ago, my daughter told me after school that there is a classmate who has to eat gluten-free food to avoid food allergies. “Do you know? I think she is poor. On her birthday, the gluten-free muffins that her mother baked were tasteless. Does she really have to eat this food for life?” Because of my daughter’s words, I have begun to have an interest in gluten-free recipes. After looking through the recipes and seeing beautiful pictures, I was confused: “The photos look delicious, but are gluten-free foods really bad?”
So I had an idea. I told my daughter: “We try to cook some gluten-free dishes. If it’s delicious, then introduce it to your classmates. What do you think?” Unexpectedly, my daughter who did not like gluten-free food actually promised, and could not wait to pick recipes with me. After reading a lot of recipes, we decided to focus this challenge on salty food that can be used as meals.
The two recipes in this article are referred to two groups of my favorite German bloggers. Their information will also be clearly marked at the end of the article. I particularly like the way they photograph food, which is different from other ordinary photographers. In their pictures, they made foods themselves to present stories. So even if you don’t follow their recipes, you can also enjoy the photos they take.
第一次注意到全植物（plant-based）、無麩質（gluten-free）、全食物（whole foods）這些關鍵字是跟著朋友在Plants Eatery用餐時才真正認識。小時候因為親戚的關係，對吃素的印象不怎麼好，總覺得素食食物普遍油膩、口味偏重，而且好像除了豆製品之外的選擇很少；如果在家烹調也麻煩，食材特別單調。不過在Plants Eatery所品嚐到的食物卻讓我開了眼界：啊，原來健康的蔬食料理可以這麼好吃呢。
Related article 延伸閱讀：Plants Eatery
- Soak green beans for 3-4 hours or overnight.
- Dipping sauce: Cut the chili in half, then remove the seeds, and cut into filaments (if you want to keep the spicy flavor, keep some chili seeds). Peel and grind the ginger (10g add to the dipping sauce, and keep the other half for the next step). Then mix evenly with soy sauce, sesame oil and rice syrup.
- Place mung beans (wash and drain), water (300 ml), ginger (step 2. remaining ginger from the step 2.), salt and pepper in a food blender and mix well. Do not make it too fine to keep the texture. Remove them from the food mixer, and place them in the pot.
- Peel the onion and cut it into thin strips. Peel the carrot and cut them into filaments. Then cut the green onions into thin rings (keep half for the next step) and mix them with the step 3.
- Heat the pan and fry with vegetable oil. Each time, place about two tablespoons of mixture (from the step 4) in a pan and fry. In the beginning, the mix mung bean paste is a bit difficult to form. Fry one side completely until it is golden and crispy, and gently flatten it with a spatula, and then it will be easier to fry the other side.
- Remove the pancakes from the fire, add some green onion, cut the pancakes into small pieces, and serve with the dipping sauce.
This Korean pancake should be eaten as soon as it is removed from the fire. Especially the spicy sauce makes it more delicious. However, it is also tasty when it is cold. The first plant-based, gluten-free, and whole foods dish has changed my daughter’s attitude toward gluten-free foods. She finished her pancakes with her fingers and ate the last piece.
Avocado Pancakes with poached egg
- Stir and mix the avocado with a fork and add soy milk slowly.
- Mix the rice flour, shelled hempseed, baking powder, nutmeg and salt and pepper evenly, and then add the step 1 into the dough.
- Heat the pan and fry the pancakes with coconut oil. Each time, place about two tablespoons of mixture (from the step 2) in a pan and fry. In the beginning, the dough is a bit difficult to form. Fry one side completely until it is golden and crispy, and gently flatten it with a spatula, and then it will be easier to fry the other side.
- Cut the red onion into filaments, heat the pan, add coconut oil. And then add onion, and rosemary, cook until the onion is soft. Add honey, salt, and black pepper before removing from the fire.
- Meanwhile cooking the caramel onion, prepare a pot of hot water for the poached egg. There are some tricks to cook, check some youtube videos, and you will find them out.
- Place the pancakes and the poached egg, add pepper as you wish and then reserve.
The dish of avocado pancakes with the poached egg was delicious. It is a perfect meal for a weekend breakfast or brunch. However, my daughter doesn’t like the caramel onion; she added the hand-made strawberry jam on pancakes; it was also tasty.
After cooking two dishes of plant-based, gluten-free, and whole foods, it really changed our impression of healthy foods. It is easy to prepare the ingredients and the meals also look delicious. Not only delicious but also healthy. The happiest person was my daughter. She wrote down the recipes and the details and shared it with her classmate. She wants her classmate to eat healthily and enjoy delicious food.
However, gluten-free ingredients or foods are for people who have food allergies. We don’t have to change our dining habits only for the dietary trend. We should focus on the concept of “whole foods”. Using fresh ingredients to cook. Balanced nutrition is the real health.
Which dish do you like to try the most? The Korean pancakes or the avocado pancakes with the poached egg? Feel free to share these two recipes with your friends who have food allergies.
Fanning Tseng is the editor of Yes! Please Enjoy which was founded in 2012. Having lived in different cities and experienced different cultures, Fanning focuses on the connection between Europe and Asia. She is now working as a professional photographer and a full-time blogger. Moreover, Fanning is a regular feature columnist in several Chinese online magazines such as Vogue Taiwan, WOMANY and 10/10 HOPE. Get better informed by subscribing the Newsletter; moreover, let’s stay connected on Instagram and Facebook.