Also called Pajun in Korean, this korean pancakes are a perfect meal or a snack for those days when you want something different, but delicious.

My love for Korean food started when i lived in Korean during my studies. It was an entire semester full of adventures and I fortunetly got to try a great portion of Korean gastronomy.

Pajun or Korean pancakes is one of the dishes I love the most. It’s delicious, full of vegetables and super easy! Can’t ask for more, really.

In all honesty, it is a fairly healthy and nutricious recipe as it is full of fibers from the veggies and the oat flour. Yes, you can use all kinds of flours, but oat flour works super well for this recipe.

Perfect for introducing more vegetables into our diet without even thinking about it and for those who have kids, it’s a great way of introducing more vegetables in everyday meals in a super fun way!

Well, it’s even better if we can envolve kids in this process. They’ll have a lot of fun along the way (and will end up enjoying eating more veggies).

These Korean pancakes take very few ingredients and are crispy on the outside and soft on the inside. My suggestion is to drizzle them with a little soy sauce and for a spicy touch, add sriracha. It’s the best!

Did you know that in Asia most food is cooked to be shared around a big table? Korean pancakes are no exception! This delicious delicatesse screams sharing on our face!

If you want a piece of advice, make several pancakes and place them in the middle of the table. They will disappear in seconds!

Searching for another meatless, drool-worthy recipe? Try this Mushroom Bolognese, which will make anyone ask for more. You won’t even miss out on the meat!!

How to make these Korean Pancakes?

Does it seem dificult to make these Korean pancakes from scratch? Well, its not! These Korean pancakes are one of the easiest recipes ever.

You only need to get your mixing game on the way! Cut the vegetables into very thin strips, this way it is easier to mix in the batter and it will also cook easily.

Add the flour and water into a mixing bowl and mix very well until it forms an homogeneous batter.

Then add in the veggies already cut and mix it all together. Your batter is ready. Oh yeah, you can season with a little salt and pepper if you’d like (completly optional because you’ll dip it in soy sauce afterwards).

With a drizzle of olive oil in the frying pan, cook the pancakes well on both sides and enjoy every bite.

Let’s be hinest, it couldn’t be simpler!

For this recipe you will need:

• Oatmeal
• Water
• Salt
• Savoy cabbage
• Sweetheart cabbage
• Carrot
• Spring onion
• Olive oil

What are the tricks to getting these Korean Pancakes right?

1. Mix your flour and water batter very well so it doesn’t get lumpy.
2. Add more water if it gets too thick. It’s always better to add little by little to avoid getting a too liquidy or too heavy batter.
3. Cut the vegetables into thin strips so that they cook faster. Not too thin though because it’s great if they get al dente.
4. If you use a non-stick pan, you only really need a little tiny bit of olive oil (or maybe even none, if your non-stick pan is really good).
5. Cook the pancakes on both sides, but make sure you turn them over only when they start to caramelize. They get a great colour and a slightly caramelized taste.

Let’s check the step by step?

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Korean Pancakes

These Korean Pancakes are perfect for introducing more vegetables into our diet. They are perfect for sharing and the kids will love them too!

Keyword Asian Food, easy recipes, Korean pancakes, pancakes, savory pancakes, to share

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 pancakes

Ingredients

• 1 cup oat flour
• 1½ cup water
• Salt to taste
• 5 leaves savoy cabbage cut into thin strips
• 5 leaves sweetheart cabbage leaves cut into thin strips
• 1 carrot cut into thin strips
• 5 spring onions cut into thirds more for sprinkling
• Olive oil to grease the pan
• Soy sauce optional
• Sesame seeds optional

Instructions

• In a large bowl, add the flour, water and salt and mix well. Set aside.
• Chop up all the vegetables and the green onion and add to the previous mixture. Mix well.
• Grease a hot frying pan with olive oil and pour in spoonfuls of the vegetable mixture until it covers the frying pan.
• Spread them out slightly and cook for about 3 to 4 minutes or until golden brown, over medium/high heat.
• With the help of a plate, flip the pancake over and cook it for another 3 to 4 min on the other side.
• Serve with soy sauce with sesame seeds.
• Sprinkle with sliced chives.

Notes

You can use wheat, whole wheat or spelt flour for this recipe. If you want to use thiner flours, you should pay attention to the quantities.

If you like, you can make a peanut butter or tahini sauce by mixing the peanut butter/tahini, water, lemon and soy sauce.

You can use whatever vegetables you like, it works with pretty much all the vegetables as long as they are not too watery.

Serve as a starter, main course, or side dish!

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No eggs, no lactose, and vegan!

It’s perfect for those cold winter days when you just want to become one with your couch, cocooned into a blanket, watching Netflix all day!

This Mug Cake is easy peasy and super fast: the real express cake!

Mix all the ingredients together and place them in the microwave.

I like to first mix the ingredients in a bowl and only then put the mixture in the mug. But this step is completely unnecessary! You can do everything directly in the mug.

Double, triple, quadruple, and so on, the recipe, depending on the number of people. It’s a perfect recipe to share with the family, but attention: each one with his or her own mug. eheh

Check here for another wonderful recipe for this winter. A tasty and creamy Mushroom and Leek Soup.

How do you make this Mug Cake?

Honestly, there is no trick to it at all. This cake is one of the simplest recipes to make.

It requires no complicated techniques and no hard-to-find utensils.

It’s just mixing all the ingredients and microwaving the mix for 1 min.

For this recipe you’ll need:

• Brown sugar
• Oat flour
• Cocoa powder
• Water
• Olive oil
• Peanut Butter
• 1 chocolate square (optional)

What tricks will ensure that this Mug Cake tastes just right?

1. Use oat flour or grind the oat flakes, the result is the same.
2. Make sure your cocoa doesn’t have added sugar. If you use cocoa that contains sugar, then control the amount of brown sugar.
3. Use good quality peanut butter, with only peanuts. Generally, the ones that come in glass jars have a creamier consistency and are easier to remove from the jar.
4. You can add a chocolate square on top, and it will melt a bit and be delicious! I advise you to use 70% cocoa chocolate.

Let’s check the recipe step-by-step?

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Mug Cake

This Mug Cake is perfect for those winter days when we want to become one with the couch, cocooned in a blanket, and watch Netflix all day! This is an express version: just mix all the ingredients and microwave them. 

Keyword cake, chocolate cake, easy recipes, egg free, healthy cake, lactose free, Mug Cake, quick recipes

Prep Time 5 minutes minutes

Cook Time 1 minute minute

Total Time 6 minutes minutes

Servings 1 serving

Ingredients

• 2 tbsp brown sugar
• 3 tbsp oat flour
• 2 tbsp cocoa powder
• 4 tbsp water
• 2 tbsp olive oil
• 1 tbsp peanut butter
• 1 square chocolate 70% cocoa

Instructions

• Place all the ingredients in a bowl, or directly in a mug, with the exception of the chocolate square.
• Mix well using a fork until you achieve a homogeneous mixture.
• Microwave it at maximum power for 1 min.
• Remove from the microwave and place the chocolate square on top.
• As soon as the chocolate starts to melt, eat it!

Notes

You can use spelt flour, whole wheat, or others. If you use almond flour, coconut, or other alternatives, just pay attention to the quantities.

The peanut butter gives a creamy and tasty touch, but you can replace it, for example, with homemade raspberry jam, shredded coconut, or apple pieces.

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This Red Lentil Curry is perfect for a quick and super nutritious dinner.

A delicious vegan meal that blends in perfectly with autumn as the days start to get colder.

It really is comfort food!

Serve with rice or a good piece of naan bread. Oh how wonderful!

Whether children or adults, this recipe is a success and will impress the whole family.

Ready to take some notes?

In need of a snack? This Sweet Corn in the Oven is so tasty and super easy!

How to make this Red Lentil Dahl?

This curry is made like a stew, so just follow the proccess and you’ll nail it.

Start by sauteing the onion, garlic and ginger, add the necessary spices and finish with a dose of liquid, which in this case is coconut milk.

Then just mix it well and cover it until it starts to thicken, so that the lentils cook and absorb part of the liquid.

For this recipe you’ll need:

• Olive oil
• Onion
• Cumin seeds
• Garlic cloves
• Ginger
• Tumeric
• Cumin powder
• Paprika
• Tomato paste
• Red lentils
• Coconut milk
• Salt
• Coriander

What are the tricks to nail this Red Lentil Dahl?

1. Use red lentils as the cooking time is very fast and they do not need to be soaked. If you use another type of lentils, recipe times will change drastically.
2. The tomato paste adds extra flavor to the stew and it adds some nice acidity to it.
3. Coconut milk is essential for the lentils to cook and of course, they are essential to get the perfect flavor and consistency.

Let’s check the step by step?

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Red Lentil Dahl

This Red Lentil Curry is perfect for a quick and super nutritious dinner. A delicious vegan meal that blends in perfectly with autumn as the days start to get colder.

Keyword bolachas vegan, comfort food, curry, curry recipe, dahl, Healthy food, healthy recipes, red lentil dahl

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 portions

Ingredients

• A drizzle of olive oil
• 1 chopped onion
• 1 tsp cumin seeds
• 2 cloves chopped garlic
• 1 slice grated ginge about 1 cm
• 2 tsp tumeric
• 1 tsp cumin powder
• 1 tsp paprika
• ½ tbsp tomato paste
• 1 cup red lentils
• 1 can coconut milk
• Salt to taste
• Salt to taste

Instructions

• Coloquem o azeite numa panela, juntem a cebola e os cominhos inteiros e refoguem.
• Juntem o alho e o gengibre e refoguem por mais um bocadinho.
• Acrescentem os temperos e mexam bem.
• Adicionem o concentrado de tomate e voltem a mexer.
• Juntem as lentilhas e o leite de coco.
• Acrescentem o sal e mexam bem.
• Tapem até que as lentilhas estejam cozidas.
• Polvilhem com coentros e sirvam.

Notes

Podem juntar malaguetas picadas ou chilli seco para dar um toque picante.

Sirvam com arroz ou pão naan.

Fica maravilhoso de colocarem algumas gotas de limão e servirem com um pouco de iogurte natural (que poderá ser vegan). 

Para ficarem a par de todas as novidades sigam-me nas minhas redes sociais. 

At home, we love cookies at any time, but this time we decided to try some vegan-colored cookies and they were pretty good!

They are perfect to make with the kids because besides being super easy, and not needing many ingredients, they have these colorful sprinkles that will make any child happy!

Despite having the sprinkles, and we all know sprinkles are not the healthiest thing in the world, the cookies themselves are actually quite healthy.

I always use gluten-free oat flour, which is the easiest to find here, but you can use whatever oat flour you like.

Besides being vegan and gluten-free, these colorful cookies are also lactose-free, since I used homemade oat flour. So they really are the best of all 3 worlds! ahah

If you want another suggestion of delicious and tasty cookies, you can check the Cookies Choco Chips.

How do you make these Colorful Cookies?

Don’t worry, you don’t have to know anything specific, just follow the recipe, it’s super easy!

If you want to make your own oat milk, here’s a tip:

• Mix 1 cup of oats with 3 cups of water in a blender.
• Blend it well until you get a homogeneous mixture.
• Sieve it with the help of a cloth or a dairy net.

You can use the remaining oats left in the cloth to add to these cookies or to make pancakes.

For this recipe you’ll need:

• Oat flour
• Oat milk (I used homemade, but you can use store-bought)
• Peanut Butter
• Maple Syrup
• Baking powder
• Vanilla essence
• Colored Sprinkles

What tricks will ensure that these Colorful Cookies taste just right?

1. There are no big secrets. Just keep in mind that the oven should be very hot when you bake the cookies.
2. Make sure the oat milk has no added sugars, and if it does, pay attention to how much maple syrup you use.
3. Use peanut butter that is as natural as possible, preferably with just peanuts (and, if you prefer, salt). They are much healthier and richer in natural oils.
4. Also, use maple syrup of good quality.

Let’s check the step-by-step?

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Colorful Cookies

These are perfect to make with children, because not only are they super easy to make, but they also have colorful sprinkles that children find delightful!

Keyword American cookies, Childrens Day, colorful cookies, cookies, healthy snacks, Snacks, vegan, vegan cookies

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 15 cookies

Ingredients

• 1 cups oat flour
• ½ cup oat milk or bought
• ½ cup peanut butter
• ¼ cup maple syrup
• 1 tsp vanilla essence
• 1 tsp baking powder
• Colorful Sprinkles to taste

Instructions

• Place the oat flour, the oat milk, and the peanut butter in a bowl and mix them well.
• Add the vanilla essence and the maple syrup and mix it again until you have a homogeneous dough.
• Add the baking powder and fold it well into the dough.
• Add the colorful sprinkles and mix them well, until they spread evenly through the dough.
• With the help of an ice cream scoop, make little balls and spread them so that they form circles.
• Bake in a preheated oven at 180º for approximately 20 min or until they are golden brown.
• You can also use the grill mode for the last 5 min so that the cookies get nice and crispy.

Notes

If you don't want vegan cookies, you can add an egg to the mix, but you'll probably have to rectify the amount of flour.

Any oleaginous butter will work in this recipe, as long as it has some fat in it. 

You can also add chocolate chips. 

To keep up with all the news follow me on my social networks.

Actually, it wasn’t just the carrots… I also discovered the best trick to make the humus even more creamy and delicious.

Don’t you believe it? Keep reading, I’ve tried it and it turns out to be a wonder!

I’ve mentioned several times that I’m not a vegan, nor a vegetarian, but I love to try new recipes.

Vegan and vegetarian recipes are no exception, since I love veggie based meals.

Actually, I think it’s quite convenient to cook vegetarian food, since I usually have fresh vegetables in the fridge.

Be it preparing them in a wok, adding them to a portion of rice or even putting a good dose of vegetables in the oven. For me, there is nothing more practical.

Do you want more vegetarian recipe ideas? Take a look at these Vegetarian Jackfruit Tacos, which are to drool for!

How to make these caramelized carrots with humus and pomegranate?

It’s very easy and the quickest and most practical way to make this recipe is to divide it in 3 parts:

1. The humus, which you can make with the help of a kitchen robot, a food processor or even with a blender.
2. The caramelized carrots, which are wonderful. Just prepare your frying pan with olive oil and let it warm up very well. Now you are ready to start the whole process.
3. The toppings, which give an immense texture to this dish, adding flavor. A mixture of sweet and salty, which matches perfectly.

If you divide the recipe in the 3 different stages, it will be much easier to organize and this way your kitchen does not become a pandemonium.

For this recipe you’ll need:

For the humus:

• Chickpeas (either tinned, bottled or cooked at home)
• Aquafaba (also known as the grain cooking water)
• Lemon
• Olive oil
• Paprika
• Cumin
• Tahini
• Garlic cloves
• Salt
• Pepper
• Chopped coriander

For the carrots:

• Carrots
• Olive oil
• Salt
• Lemon zest
• Water
• Maple Syrup

For the toppings:

• Olive oil
• Previously peeled pomegranate
• Sesame seeds
• Tahini
• Coriander

What are the tricks to make these caramelized carrots with humus and pomegranate? 

I love telling you my tricks!! ahah

For the carrots, the great trick is to cook the carrots at high temperature. This way, the carrots will be toasted and crispy, without being completely cooking.

In order to get the carrots to cook evenly, you should tilt the pan from time to time, so that you can collect spoonfuls of the oil.

Then just water the carrots with this olive oil and repeat the process several times until they are just ready.

For them to caramelize, you must add the water with the maple syrup and water the carrots with this mixture, more or less in the middle of cooking. They become super tasty, with a beautiful color and a glow to make you drool.

To add even more flavor, just sprinkle with some lemon zest, which will contrast perfectly with the caramelized flavor.

As for humus, the great trick is to know how to season it well so that it has a lot of flavor: lemon, garlic, tahini, coriander, spices… All these ingredients are essential for your humus to stand out.

But that’s not all! Do you want to make a very creamy humus? Use a kitchen robot or a powerful food processor, so you can grind the grain very well until it forms a paste.

Then, just add a little bit of aquafaba to the mixture and grind it again. The cooking water of the grain will help the humus to become extra creamy! And yes, it really works!

Finally, the combination of the salty tahini with the sweet pomegranate will help to compose this dish and make it even more delicious and fresh.

Ready to check the full recipe?

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Caramelized Carrots with Humus and Pomegranate

These caramelized carrots with humus and pomegranate are perfect to have in the fridge and eat at any time, either as a full meal or for a satiating snack. They are also great to surprise your friends!

Keyword caramelized carrots, caramelized carrots with humus and pomegranate, fit, full meal, Healthy food, húmus, pomegranate, Snacks, vegan, veggie

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 portions

Ingredients

For the humus

• 1 bottle  chickpeas (can also be tinned or cooked at home)
• ½ cup aquafaba
• Juice of 1 lemon
• 2 tbsp olive oil
• 2 tsp  paprika
• 2 tsp  Cumin
• 1 tbsp  tahini
• 2 cloves  garlic
• Salt to taste
• Pepper to taste
• A spoonful of chopped coriander

For the caramelized carrots

• 8 a 10 medium carrots
• 2  tbsp olive oil
• Zest of 1 lemon
• 2  tbsp water
• 1  tbsp Maple Syrup

For the toppings

• 1 thread olive oil
• ½ previously peeled pomegranate
• Sesame seeds to taste for sprinkling
• Tahini to taste for sprinkling
• Coriander to taste for sprinkling

Instructions

For the humus

• Put all the humus ingredients in a kitchen robot or a powerful blender with the exception of aquafaba and shred at full power for 1 min.
• With the help of a spatula, clean the walls of the blender and pulse again for a few more seconds, until you get a homogeneous paste with few lumps.
• Add the aquafaba, little by little and keep pulsing each time you add more aquafaba. Use the necessary aquafaba until you obtain a creamy and homogeneous consistency.
• Reserve.

For the caramelized carrots

• Place the olive oil in a frying pan and heat to maximum temperature.
• As soon as the oil is very hot, add the carrots previously peeled and cut into quarters longitudinally.
• Cook the carrots for about 5 min on each side or until they start to show cooking marks.
• While the carrots are cooking, tip the frying pan and with the help of a spoon, collect the oil and water over the carrots.
• Repeat this process constantly, until all the parts are cooked and crispy.
• In a bowl, mix the water with the maple syrup, stir well and water the carrots so that they caramelize.
• Tilt the frying pan again and water them with spoonfuls of the sauce.
• Turn off the heat and sprinkle with lemon zest.

For the toppings and putting your dish together

• Peel the pomegranates and chop the coriander.
• Place the humus on a plate or in a large bowl, with the carrots on top.
• Drizzle with a thread of olive oil and spread the pomegranate.
• Drizzle with tahini and sprinkle with sesame seeds.
• Finally, sprinkle with chopped coriander and serve.

Notes

They can add baked peppers, dried tomatoes, spinach or beets to the humus and thus become a colorful and full of flavor humus. 

 

As for caramelization, you can use this process for most vegetables, especially if they have a harder composition, because they will become super crispy.

 

Use aromatic herbs, any of your preferences. The more aromatic, the better.

 

Another wonderful combination is eggplant paste drizzled with tahini and pomegranate. It's an amazing dish and I dare you to try it.

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