Recently, the Mr and I celebrated having spent fifteen years together. It’s been a meandering journey; full of laughter and tears, learning, music, travel, multiple homes, an amazing child, excitable kittens and – above all – growth.
The great thing about finding each other so young is that we’ve navigated much of our adult lives hand in hand, with a constant ally and accomplice to have our backs as we discover who we really are.
We spent the day hiking through a local natural park, searching for an elusive monument which – it eventually turned out – was actually located outside the park which bore its name emblazoned on all the signage. C’est la vie. Everything was beautiful nevertheless, with stunning views from the hilltops and fairytale fields filled with buttercups and a delicate froth of dandelion clocks.
After a jaunt across a sprawling golf course, down a main road and through a pub car park, we finally found a hidden path which led to the beacon we’d sought. Spreading out the remains of our picnic with exhaustion and a slightly stubborn sense of achievement, we realised that the long and convoluted route we’d taken had actually been the best part of the day. We’d seen wonderful things which would have been missed if we’d simply parked up and taken the easy, direct path.
And that sums up our relationship, really. Every step we’ve taken has brought us to where (and who) we are. And looking back, I wouldn’t change a thing.
Back at home, it seemed only right to celebrate our anniversary with the other half’s favourite dinner. Currently, that’s a chickpea-flour pancake which almost resembles an omelette, liberally stuffed with spinach and garlic mushrooms. Or, if we have some available, with roasted aubergine slices in tomato sauce. Fast, filling and full of flavour, it makes a great midweek (or post-hike!) meal for when we’re short on time, energy or inclination.
I’ve made a lot of these pancakes recently and it’s always a pleasure. There’s something distinctly satisfying about coating the base of the pan with a thin layer of batter and – of course – the all-important flip. So if they remain a family favourite for a while, I certainly won’t mind.
Here’s to making them for another fifteen years.
- 1 cup chickpea flour
- 2 tbs nutritional yeast
- 1 tsp baking powder
- 1/4 tsp ground turmeric
- 1/2 tsp garam masala
- 3/4 cup soya milk
- 1/2 cup water
- 1 tsp vegetable oil
- 250 g chestnut mushrooms
- 1 clove garlic (crushed)
- 250 g fresh spinach
- 1 handful sweetcorn (frozen or canned)
- 8 sun dried tomatoes
Place the dry ingredients into a bowl and mix thoroughly.
Make a well in the centre and add the soya mik, water and oil. Stir in well with a whisk.
Place an 8" nonstick frying pan on a low heat and pour a 1/2 cup measure of the mixture to cover the base in a thin layer.
Cook for a few minutes until bubbles rise in the middle and the top becomes matte in texture. Flip carefully and cook for a few minutes more on the other side. Place in a low oven to keep warm while you cook the remaining pancakes.
Place the crushed garlic and mushrooms in your largest nonstick saucepan and cook for 4/5 minutes on a medium heat. Tumble in the sun dried tomatoes and sweet corn then add the spinach (you may have to do this in batches) and allow it to wilt down, stirring regularly for a few minutes more.
Place each pancake on a plate and half fill with the mushroom mixture. Fold over and enjoy!