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Vegan recipes: occasionally difficult to title appetizingly. Title aside, this Anna Jones thing was delicious, fluffy like a Spanish tortilla, creamily starchy like french fries with mayo, and spicy and herbal like a falafel. OK I guess it was really truly only like a tortilla. Served with a spicy mayo, which you'd almost never do, egg on egg crime and whatnot. Wait what am I talking about you'd totally do that. I myself used to do that all the time, toasted bread, egg over-easy, mayo and sambal badjak, it's called the Sjako. That's a good sandwich. Chomp.

+++

carrot and chickpea flour pancake with lemon-herb mayo. 

150g chickpea flour
230ml homemade oat milk or other non-animal milk of your choice
2 tbsp EVOO
2 medium carrots, grated...I decided that I hate grating carrots enough to buy pre-grated
1 or 2 tbsp olive oil or coconut oil for frying

4 normal gherkins or 8 cornichons
1 fresh green chile
a few sprigs of fresh parsley
4 or 5 tbsp homemade vegan mayo (this recipe, is, in fact, nearly indistinguishable from trad mayo if you bump up the lemon and the mustard a little)
2 tsp Worcestershire sauce
the zest of 1⁄2 an unwaxed lemon, or 1 tsp of Moroccan preserved lemon rind

a handful of mesclun for serving.

Serves 2, which is important to note. Also important to note: in order to get this looking awesome like the picture in the book you've got to have your tortilla/frittata-flipping skills happening as well as two cooperative skillets. Somehow mine worked.