Here is the dry batter mix.
This is how I soaked the cashews for the “cheese”.
If you’ve never heard of pudla, I recommend you take a look at my favorite pudla recipes here and here. It is a delicious, seasoned chickpea flour pancake. Benefits: high fiber, high iron, super high protein, it is reminiscent of an egg omelet, you can add veggies to it, and if you cook it properly, it is super delicious and filling.
My guinea pig said the spices reminded him of fried chicken.
Below is how to make these little breakfast sandwiches with tiny pudla, but I suggest you attempt a few larger pudlas on their own as a hearty dinner sometime.
NOTE: raw chickpea flour is nasty. Do not attempt to eat or taste the batter raw, and make sure your pancakes are cooked all the way through or you will taste the nastiness of rotten sprouts and indescribable grossness. I am not kidding. It won’t hurt you, but its disgusting when its not cooked all the way. Unless you are accustomed to eating many grassy, raw bean sprouts, you will find the raw chickpea flour unbearable.
I must give credit where it is due. This is the place I found this recipe.
- 1 cup raw cashews, soaked in water 4-8 hours
- 2 tablespoons lemon juice
- 2 tablespoons unflavored soy milk or almond milk
- 2 tablespoons Cholula hot sauce (or to taste)
- 1/4 teaspoon salt
- 4 English muffins, split and toasted
- 1/2 cup jarred salsa
- 1/2 ripe avocado, sliced
- 1/2 cup fresh baby spinach leaves
- Drain and rinse the cashews, then put them in the bowl of a food processor fitted with the S-blade. Process into a thick paste, stopping to scrape down the sides of the bowl as needed. Add the lemon juice, milk, Cholula sauce and salt. Blend until smooth and creamy.
- Stir together the chickpea flour, nutritional yeast, baking powder, coriander, turmeric, paprika, salt and pepper in a medium bowl. Stir in the water and soy sauce.
- Heat the olive oil in a large skillet over medium-high heat. When hot, drop the chickpea batter in scant 1/4 cupfuls onto the skillet, forming 4 patties, each about 4 inches in diameter.
- Cook the patties until small bubbles begin to form in the center, 2-3 minutes. Flip and cook another minute on opposite sides. Each patty should be lightly browned on both sides. Remove from heat and transfer to a plate.
- Spread 1 tablespoon of salsa on the top and bottom halves of each English muffin.
- Place a few baby spinach leaves over the salsa, then place a chickpea patty on top of the spinach layer. Spread with a layer of Cholula cashew cheese over the patty, and then top with 2-3 avocado slices. Top with a few more spinach leaves, and then the top half of the muffin. Repeat with the remaining muffins.