Plant-based 'Escargot' with Butter Lettuce Salad and Chickpea Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2
Chickpea Pancakes
  • 1.5 c Chickpea flour
  • 1.5 c Water
  • Sea(weed) Salt, to taste
  • 1 Tbsp Extra Virgin Coconut Oil
  • 12 White Mushrooms (or brown/crimini)
  • ¼ c Extra Virgin Coconut Oil
  • 4-6 Garlic cloves, crushed/minced
  • 3 Tbsp fresh Parsley, finely chopped
Butter Lettuce Salad
  • 1 head of Butter Lettuce
  • 1 Tbsp Tarragon, leaves picked from stems
  • 4-5 Tbsp Chives, finely chopped
  • 2 Tbsp Shallot, diced very small
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Raw Apple Cider Vinegar
  • ½ tsp mustard
  • Sea(weed) Salt, to taste
Chickpea Pancakes
  1. Whisk ingredients together until smooth and let sit for 15-30 minutes or up to 24 hours (in the fridge)
  2. Heat a 10 inch pan to medium/high, add a spoonful of coconut oil followed by enough batter to coat the bottom of the pan.
  3. Cook until bubbles form then flip pancake and let it cook for another minute or so on the other side.
  4. Stack up and then re-heat before serving.
  5. Makes five 10 inch pancakes.
  1. Preheat oven to 350*F
  2. In a small pot, melt the coconut oil and warm slightly with the garlic.
  3. Toss the whole mushrooms in a bowl with the melted oil, garlic, parsley and sea(weed) salt.
  4. Put the mushrooms in escargot dishes or put 4-5 per individual ramekins.
  5. Scoop up any remaining garlic/oil/parsley mixture and put it on top of the mushrooms.
  6. Bake for 15 minutes, roll them over in their vessels and then bake for another 10-15 minutes or until slightly golden brown.
  7. Serve immediately.
Butter Lettuce Salad
  1. Tear up the outer leaves of the butter lettuce and leave the inner ones whole, but separate them from the core. Wash and dry.
  2. Whisk the oil, vinegar, lemon juice, mustard and sea(weed) salt together.
  3. Toss together with the lettuce, chives and tarragon right before serving.
Recipe by The Crushing Cancer Kitchen at