Besan Dosa

This is Besan Dosa–a gram flour pancake–with a difference: sun-dried tomatoes and spinach. Multiply the quantities of the dry mix and store in a lidded container in the fridge for easy and quick breakfasts. This takes about 10 minutes to prepare from start to finish, and serves 2.


For the dry mix

1/2 cup gram flour or besan
1 tbsp ground flaxseeds or linseeds
1/2 tsp onion granules
1/2 tsp garlic powder
1/2 tsp cumin
Pinch turmeric
1 tsp smoked paprika
1/2 tsp salt
Pinch black pepper
1/2 tsp baking powder
3 tbsp nutritional yeast

For cooking

Small handful of spinach, shredded
1 green onion, finely sliced (1 tbsp reserved for garnish)
3-4 sun-dried tomatoes, finely chopped with a kitchen scissors (1 tbsp reserved for garnish)


1. Preheat a lidded frying pan over a medium heat (we don’t have a lid for our frying pan, so we use the lid of our soup pot, which fits just inside the rim of the pan).
2. Mix all dry ingredients.
3. Stir the spinach, green onion, and sun-dried tomatoes into the dry ingredients.
4. Add 1/2 cup water to the mix and stir well to combine. Now, a little at a time add more water until the mix becomes a pouring consistency.
5. Spray the frying pan with a little oil (if it is not a nonstick pan), or wipe over with a piece of kitchen towel dipped in oil.
6. Pour half of the mix into the frying pan and tilt the pan to allow the mix to form a circle.
7. Cover the pan and allow the dosa to cook for 2-3 minutes until little bubbles appear on the surface and the underside is slightly browned. Turn, and cook on the other side 1-2 minutes more. It must be fully cooked, because raw gram flour doesn’t taste good at all.
8. Keep warm in an oven on a low heat until the other dosa is cooked. Serve, if desired, on some of your favourite toasted bread with more spinach, and garnished with the reserved tomatoes and green onions. We spread our toast with a little of the cream from the top of a can of coconut milk for the interesting flavour.

Single-serve polenta pancake with sauteed kale, sesame and tapioca white sauce and sliced heirloom tomatoes

A simple dish for brunch for one that easily doubles.


For the polenta
1 1/3 cup boiling water
1/4t of coarse sea salt
1/3 cup coarse yellow cornmeal
2T unsweetened soy milk
1T olive oil (or coconut oil, if you prefer)
1/2T fresh garlic, minced
1T nutritional yeast
1 pinch black salt
1/2t dried ground turmeric (or to taste)
1T tapioca flour dissolved in 3T water
Sea salt and black pepper to taste

For white sauce
3/4 cup unsweetened soy milk
1/4t coarse sea salt
1T sesame seed butter (or cashew butter if you prefer something milder)
1/2T sauerkraut vinegar
1T nutritional yeast
1T tapioca dissolved in 1T cold water
Sea salt to taste

For kale and tomatoes
1 cup kale, chopped coarsely
1/4t sea salt
1T olive oil
2-3 heirloom grape tomatoes, thinly sliced, 1/8″
Sea salt and black pepper to taste


Make the polenta first, then the kale and the white sauce.
Bring the water and sea salt to a soft boil in a pan with a lid.
Add the corn meal slowly, stirring as you go.
Reduce heat to low, cover and simmer for roughly 20-30 minutes, stirring frequently to avoid sticking.
The polenta will be done when it’s quite thick and pulling away from the sides of the pan.
Add the nutritional yeast, garlic, turmeric, soy milk and any additional seasonings.
Return to a light simmer on low.
Add the tapioca solution slowly stirring continuously until it thickens.
Remove from heat, let stand five minutes to cool, and season to taste.
Spoon the polenta into the bottom of 9″ round glass pie plate and smooth the top with a spoon.
Let cool for about 20 minutes uncovered in the refrigerator to setup.
Cover with plastic wrap and chill another hour or until you’re ready to put it into the oven.
When read, preheat the oven to 400F.
Carefully turn out the polenta onto a well-oiled baking sheet (use a spatula — it will be fragile).
Bake on the middle rack for 20 – 30 minutes until the bottom is lightly crisping.
Broil for about 5 minutes until the top is lightly browning.
Turn off the heat of the oven and leave the polenta on the middle rack to keep it warm.
While the polenta bakes, make the sauce and the kale.
In a small sauce pan, bring the soy milk to a simmer.
Add the sea salt, sesame seed butter and vinegar.
Simmer for 5 minutes on low.
Add the nutritional yeast.
Add the tapioca solution slowly stirring continuously until it thickens.
Remove from heat, season to taste and set aside for 5 minutes to cool.
In a frying pan, bring the oil to heat with 1/4t sea salt on medium high.
Add the kale and saute for 3-5 minutes (longer if you prefer your kale more cooked).
Remove from heat, season to taste and set aside.
When done, remove the polenta from the oven (carefully — it will be fragile) and plate.
Garnish with kale, then sauce, then sliced tomatoes.