Galettes de pois chiches et avoine sur brocoli rave et shittake sautés, sauce asperges-poireaux, éffilochée d’épinards aux noix

There is nothing more than traveling that I like, and discovering new cuisines and cultures. It always inspires me and contributes to reaching new levels in my style of cuisine. I love to smell new aromas, new scents, while admiring the beauty of new countrysides. This will be my last recipe before my trip to Denmark and Sweden tonight. I hope I will bring back tons of new inspirations and new recipe ideas. I love Scandinavian countries and the simplicity of their cuisine and lifestyle.

As far as chick peas, their use is infinite. I made many chick pea cakes or galettes (whatever you want to call them, I like to call cakes smaller ones, galettes usually are flatter and larger), this one is a new version, it’s vegan and quite delicious. I wanted a dish with different textures that will enable me to feel fully satisfied after eating it. In a way, like a full meal. We have the creamy asparagus sauce, then the soft cakes, crunchy vegetables and a salad type of spinach on top, so if you think about it, it’s a full meal, and comprised of five vegetables.

Ingredients for 2

For the chick pea cakes

  • 1 lb cooked chick peas
  • 2 tbs flax seeds
  • 2 tbs rolled oats
  • hemp milk (2 to 3 depending on consistency)
  • 1 tbs basil, finely chopped
  • 2 garlic cloves, crushed
  • salt and pepper

For the broccolini-wild mushrooms

  • 1 tbs olive oil
  • 1 bunch broccolini
  • 2 cups mixed wild mushrooms (shiitake, maitake, beach, oyster, etc…), cut
  • 1 garlic clove
  • 2 tbs mirin
  • salt and pepper

For the asparagus-leek sauce

  • 1 tbs olive oil
  • 1 tbs onion, chopped
  • 1 bunch asparagus
  • 1 leek
  • 1 cup vegetable broth
  • one pinch cayenne pepper
  • salt and pepper

For the shredded spinach salad

  • 1.5 cups baby spinach, shredded
  • 2 tbs toasted walnuts, chopped
  • 1 tbs lemon oil
  • 1 tsb raspberry vinegar
  • salt and pepper

 Instructions

For the chick pea cakes

Place chick peas in a mixing container, and crush them with a potato masher or with hands. Add all other ingredients and mix well to obtain a smooth paste. If toot hick add hemp milk. Form small round cakes (about 4 inches diameter).

Heat olive oil in a pan, then cook cakes on both sides until golden brown. Remove from pan and keep warm.

For the broccolini-wild mushrooms

Heat olive oil in a pan, add garlic. When fragrant, add vegetables. Stir well and add mirin, salt and pepper. Cover and cook at medium heat until broccolini cooked but still firm.

For the asparagus-leek sauce

Heat olive oil in a pan. Add onion, then cook until translucent and soft. Add asparagus, broth, salt and cover. Cook until asparagus are soft. Blend using an immersion blender or mixer, until very smooth. If you get fibers from asparagus, strain the mixture.

For the shredded spinach salad

Mix all ingredients together in a bowl.

To assemble, first place broccolini mixture in the center of the plate. Top it with 3 cakes per person. Pour sauce around, and spinach salad on top of cakes.