Springy and Protein-Packed: Zucchini, Kale, Ginger, & Parsley Pudla

Thanks for the support and encouragement re: my last post, friends. <3 It was a nice welcome back to blogging. I appreciate that people are into Rebel Grrrl Living, so I officially made the title change, but I’m actually here today with a recipe!

I’ve been daydreaming about this dish since reading about it on Sayward’s blog. I’ve recently been trying to be more intentional about upping my protein-intake, and my whole fruit or green juice post-workout meals were not cutting it. Let me pause before any smug non-vegans get all, “I told you so,” on me. I truly believe that vegans can subsist on greens, nuts, and seeds and get plenty of protein. I did that for a long time. I was avoiding beans and grains, and had given up soy even before that, and I was functioning just fine. There is a ton of protein in greens! BUT, I am a very active person and I wanted to function better than ‘fine.’ I exercise daily, and at least four of those days include weights (and, with the exception of my active rest day, I do bodyweight workouts on days I don’t use weights). I teach four Yoga Sculpt classes a week, and they are intense. I came to terms with the fact that while many vegans can get sufficient protein from the aforementioned, given my lifestyle, I might not be one of those vegans. So, these past few weeks I’ve been trying to find ways to sneak in more protein: I got a more protein-dense powder for my smoothies; I added an extra tablespoon of hemp or chia seeds to things (salads, oats); and I decided to finally make pudla.

Pudla is basically a chickpea flour pancake. The base is chickpea flour, water, pinch of salt, and whatever other spices you might want. Then you just get to be creative and add in whatever veggies (or other add-ins) your heart desires! I decided to do an all-green, springy combination of zucchini, kale, and parsley, with some freshly grated ginger and turmeric. It was incredibly delicious, so satisfying, and can be enjoyed for any meal of the day.

Here’s what I had to start:

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Here’s what it looks like all mixed up:

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And here’s the final product!

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it doesn’t look super pretty, but it was so delicious!

 

 

Zucchini, Kale, Ginger, & Parsley Pudla

1/2 c chickpea flour

pinch salt

1/4 t baking soda 

1/2 t turmeric

1 t ground ginger

1 big leaf kale, finely chopped 

1/4 zucchini, chopped

few sprigs of parsley, chopped

juice from 1/4 lemon

1 t coconut oil

water 

Whisk together dry ingredients. Add in as much water as you need to make it just pourable (not too liquidy). Chop your veggies and add them in. Mix together. Squeeze in lemon juice. Melt coconut oil in a pan, pour batter. Allow bottom side to cook, then flip and cook the top side.

Nom.It.Up.

 

Have you ever made pudla? What kind of variations do you think would be good?

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7 thoughts on “Springy and Protein-Packed: Zucchini, Kale, Ginger, & Parsley Pudla

  1. Sayward Rebhal says:

    Pudla is sooo good! Yours looks awesome, especially the parsley and ginger! And personally, I don’t think there’s anything wrong with acknowledging that the body needs more concentrated sources of protein. That’s universal – everybody needs solid sources of protein! Most people get it from meat, and vegans can get it from legumes/higher protein grains/etc. But we all need it, and very few people – regardless of whether they’re technically omni or veg – can get enough protein from vegetables/greens alone. Nothing wrong with that! <3

    • raechel says:

      I appreciate that you are so protein-dense in your meals! I like to keep you in mind when I make my salads—your salads are always so full of protein!

  2. FoodFeud says:

    I have NOT made pudla yet, but am similarly interested. The quiche I made recently for a test cookbook was also chickpea flour based, so it’s kinda the same thing but thicker. So filling!
    The ginger in this sounds really good.
    Do you still tend to avoid beans?

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