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:
Here’s what it looks like all mixed up:
And here’s the final product!
Zucchini, Kale, Ginger, & Parsley Pudla
1/2 c chickpea flour
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
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.
Have you ever made pudla? What kind of variations do you think would be good?