Buckwheat and Dal Pancake

Buckwheat and Dal Pancake
(Quantities roughly for one large pancake.)

3/4 cup cooked buckwheat
1/2 cup cooked dal
1/2 tsp ground ginger
1/2 tsp ground mustard
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 tsp olive oil or ghee
(Salt to taste if necessary)
1 tsp olive oil for cooking

Blend (or hand mix) just enough to combine all the ingredients. Shape into a flat pancake on a chopping board.
Heat oil in a skillet.
Carefully ease the pancake off the board with a broad flat spatula and slide or flip it into the warm skillet. When the first side is golden brown and crispy carefully flip it over and brown the other side. Don’t worry if it breaks it will still taste wonderful.
Enjoy!

No-nut, no-cheese Pesto

1 bunch of fresh parsley
Fresh mint leaves
Fresh oregano
1 tsp olive olive oil
1/4 tsp ground mustard
1 clove of garlic
Pinch of pepper (and salt)

Mix in a mini blender or with a mortar and pestle.
Serve on finely chopped raw cabbage.