Gluten-free vegan pancakes

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Gluten-free vegan pancakes

 

Gluten-free Vegan Pancakes

Pancakes can be healthy, and this recipe proves it. Credits to holycowvegan.net , where i found the recipe.I just knew I had to share the recipe with you guys, its delicious, straight forward AND vegan!

Course Breakfast
Cuisine American
Keyword breakfast, easy, fluffy, gluten free, panakes, recipes, veganism, vegetarian, vegetarianism
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup oat flour (make sure it's labelled as gluten free)
  • 1 1/2 tsp baking soda
  • salt to taste
  • 1 1/2 cup almond milk mixed with 1 tsp balsamic vinegar
  • 2 tbsp flax meal mixed with 9 tbsp water
  • 1 tsp pure vanilla extract

Instructions

  1. In a large bowl, mix the flours with the baking powder and soda and salt using a whisk.
  2. In another bowl mix the almond milk with the flax meal mixture and vanilla.

  3. Add the wet mixture to the dry one, and mix well. Don't worry about over mixing, because gluten-free flours do not toughen up the way wheat does when mixed.
  4. Heat a griddle and spray with a little oil. Pour about 1/4 cup of batter on the griddle and let the pancake cook until bubbles appear around the sides and centre, then flip and cook until the underside turns golden.
  5. Serve hot.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for original source, click here


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Vegan Singapore Noodles

 

 

Vegan Singapore Noodles

Singapore Noodles simplified to just 10 ingredients and 30 minutes! Add tofu for extra protein and texture. The perfect satisfying, plant-based meal!

Course Main Course
Keyword asian, cuisine, dinner, easy, flavours, healthy, noodles, quick, simple, singapore, stir fry, vegan, veganism, vegetables, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 342 kcal

Ingredients

Sauce

  • 2 cloves garlic minced
  • 2 tbsp tamari or soy sauce
  • 1-2 tbsp coconut sugar to taste
  • 1 large lime juiced

Noodles

  • 6 ounces thin rice noodles
  • 2 tbsp roasted sesame oil divided
  • 1/4 white or yellow onion thinly sliced
  • 3/4 red bell pepper thinly sliced
  • 12 whole snow peas
  • 1 tbsp tamari or soy sauce
  • 4 tsp curry powder

For Serving (Optional)

  • 8 ounces extra firm tofu pressed dry and cubed
  • sriracha or garlic chilli sauce
  • 2 stalks green onion thinly sliced

Instructions

  1. Add rice noodles to a large bowl and cover completely with boiling water. Let cook for 5-10 minutes (or according to package instructions), stirring occasionally to prevent sticking. Drain and set aside.
  2. In the meantime, make the sauce by adding minced garlic, tamari or soy sauce, coconut sugar, and lime juice to a small mixing bowl. Whisk to combine. Then taste and adjust seasonings as needed. You’re going for a savory-tart sauce with a bit of sweetness (adjust to taste). Set aside.
  3. Heat a large skillet over medium-high heat. Once hot, add half of the toasted sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), onion and red bell pepper. Sauté for 3-4 minutes, stirring frequently, or until onion is soft and translucent.
  4. Add snow peas, 1 Tbsp tamari or soy sauce, and 2 tsp curry powder, and stir (amounts as original recipe is written // adjust if altering batch size). Sauté for 2-3 minutes, then remove from pan and set aside.
  5. To the still-hot skillet, add remaining sesame oil (1 Tbsp as original recipe is written // adjust if altering batch size), cooked rice noodles, sauce, and remaining 2 tsp curry powder (amount as original recipe is written // adjust if altering batch size). Sauté for 1 minute, tossing frequently with tongs to disperse sauce and curry powder.
  6. Add back in the vegetables and toss to coat. Cook for 1-2 minutes more, then remove from heat.
  7. Serve with desired toppings. This dish benefits greatly from a little hot sauce, such as Sriracha!
  8. Best when fresh, though leftovers keep for 2-3 days covered in the refrigerator. Reheat in the microwave or in a saucepan over medium heat.

  9. See notes if adding tofu!

Recipe Notes

*To add tofu, double the amount of sauce. Then pour half into a separate mixing bowl. Add 1 extra Tablespoon coconut sugar and whisk thoroughly to combine. Add pressed, cubed tofu to a parchment-lined baking sheet and bake in a 400 degree F (204 C) oven for 30-32 minutes, or until golden brown and crispy. Before cooking the vegetables, add the tofu to a lightly greased skillet over medium-high heat and add sauce. Sauté for 3-4 minutes, stirring frequently, until sauce has absorbed and the tofu is very hot and somewhat glazed. Remove from pan and set aside, then continue with recipe as instructed. Add tofu back in with vegetables in step 7.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

for original source click here


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Nutella Hot Chocolate

 

Nutella Hot Chocolate

Honestly, heavenly is an understatement for this. Forget the hot chocolate powder, use Nutella instead!This warm drink is perfect for the upcoming Winter. Other chocolate spreads will work too 🙂

Course Dessert, Drinks
Cuisine American
Keyword chocolate, chocolatey, cocoa, drink, drinks, easy, hot, marshmallows, nutella, spread, super, tasty, warm, winter
Total Time 5 minutes
Servings 1 cup

Ingredients

  • 2 tbsp Nutella
  • 1 cup milk (any kind)

Optional toppings

whipped cream, marshmallows, chocolate syrup, chocolate shavings

Instructions

  1. Heat milk in a small saucepan over medium-high heat until steaming (not boiling), stirring occasionally.
  2. Add in the Nutella, and whisk until dissolved.
  3. Serve immediately, either plain or with your desired toppings.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source: Here


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Lightly Spiced Butternut Squash Soup

 

Lightly Spiced Butternut Squash Soup

With the arrival of Autumn, all the foodies are raving about butternut squash, blackberries and of course pumpkins. Likewise, I'm about to gush about how great butternut squash is. Great source of fibre, low in fat and high in taste quality! Anyways, I'm blessing you guys with this pretty awesome recipe, invented by the one and only Gordon Ramsay. Enjoy!

Course Main Course, Side Dish
Keyword autumn, butternut, cooking, easy, fall, flavour, recipe, recipes, seasonal, simple, soup, squash, tasty
Servings 6
Calories 66 kcal

Ingredients

  • 2 tbsp olive oil
  • few knobs butter
  • 2 onions peeled, chopped
  • 2 bay leaves
  • Sea salt and freshly ground black pepper
  • 1 liter hot chicken stock
  • 1 tsp mild curry powder
  • 1 large butternut squash peeled and cut into small pieces
  • 2 apples cored and sliced with skin on
  • 1 small handful coriander leaves chopped
  • 4 rashers pancetta (up to 6), halved

Instructions

  1. Heat a heavy-based pan with the olive oil and butter, then add the onions, bay leaves and a generous pinch of salt and pepper. Stir well, then cover the pan with a lid and cook over a low heat for 5-7 minutes until the onions begin to soften.
  2. Meanwhile, bring the stock to a simmer in another saucepan. Add the curry powder to the onions and stir for another minute. Tip in the squash and add a little more oil to prevent the squash from scorching too quickly. When you add the butternut squash, add the apples at the same time with a pinch of castor sugar to bring out the fragrance and extra flavours hidden in the soup. (It will also give the finished soup a velvety texture.) Cook for about 10-12 minutes over medium heat, stirring occasionally, until the squash is tender and lightly caramelised.

  3. Pour in just enough hot stock to cover the vegetables and gently simmer for another 5-10 minutes.
  4. Meanwhile, lay the pancetta in a single layer in a hot nonstick frying pan. Fry over medium heat until golden-brown and crisp. Turn over to cook the other side. Drain on kitchen paper and allow to cool slightly.
  5. Fish out and discard the bay leaves. In batches, puree the soup in a food processor or liquidiser until smooth. Return the soup to the pan to reheat. Taste and adjust the seasoning. Ladle the soup into warm bowls and garnish with some chopped coriander and a slice of crispy pancetta on top.
  6. Enjoy!

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

original source: here


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Vegan Brownies!

 

Vegan Brownies!

These vegan brownies are easy and fun to make! Me and my friend tried this recipe out at her house, and it was a huge success. So ditch that pre-made brownie batter and try this out yourself ,you might just be a professional brownie maker without even knowing it.

Course Dessert
Cuisine American
Keyword brownie, brownies, chocolate, cocoa, coconut, dessert, flavor, healthy, recipe, recipes, vegan, vegetarian
Cook Time 20 minutes

Ingredients

  • 110 g plain flour
  • 20 g cocoa powder
  • 3/4 tsp baking powder
  • 10 g desiccated coconut
  • 80 g brown sugar
  • 50 g golden syrup
  • 120 g soy milk
  • 15 drops vanilla extract

Instructions

  1. To begin with, preheat the oven to 180°C (360°F).
  2. Sift the flour, the cocoa powder, and the baking powder into a bowl.

  3. Add the coconut, the sugar, the syrup, the milk and the vanilla into the bowl, and whisk the ingredients to combine them, and complete the batter.
  4. Pour the batter into a greased 20 centimetres (8 inches) round pan, and bake the brownies for 20 minutes in the preheated oven, remembering to rotate the pan halfway through the cooking time.
  5. Before removing the brownies from the oven, pierce them with a toothpick to ensure that they are cooked. If they are, the pick will come out dry and with no mixture on it.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source= Vegan Society


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Blackberry Bakewell squares

 

Blackberry Bakewell squares

At tasty vegetarian dessert

Course Dessert
Keyword dessert, vegetarian
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 16 squares
Calories 390 kcal

Ingredients

  • 80 g butter
  • 150 g digestive biscuits
  • 200 g blackberry jam warmed
  • 200 g blackberries
  • clotted cream to serve

For the filling

  • 250 g butter softened
  • 100 g golden caster sugar plus extra for sprinkling
  • 5 eggs beaten
  • 250 g ground almonds
  • 2 tbsp self-raising flour

Instructions

  1. To make the base, melt the butter, then sizzle until it turns a nutty brown if you want some extra flavour. Blitz the biscuits into crumbs using a food processor, then add the melted butter and blend to mix. Press the crumbs into a lined 20cm square tin, then chill until set. 
  2. Make the filling by beating the butter and sugar together until light and fluffy. Add the eggs one at a time, tip in the flour and almonds and continue beating, then spoon into a piping bag.
  3. Heat oven to 180C/160C fan/gas 4. Remove the tin from the fridge, then spread over the jam, leaving a gap around the edge. Pipe the filling mixture on top, making sure you start with the edge around the jam. Press in the blackberries, sprinkle over the caster sugar and bake for 45-50 mins. The frangipane should be cooked all the way through with a sugary crust on the top. Remove from the oven and leave to cool. Can be made the day before and kept, wrapped, at room temperature. Bring to the picnic in the tin, then cut into squares and serve with a large spoonful of clotted cream.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: Original recipe


  • 0

Berry Smoothie Bowl Recipe

 

Smoothie Bowl Recipe

Course Breakfast
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 5 minutes
Servings 1
Calories 214 kcal

Ingredients

  • 1 cup Organic frozen mixed berries
  • 1 small ripe banana sliced and frozen
  • 2-3 tbsp light coconut or almond milk
  • 1 scoop plain or vanilla protein powder optional*

Toppings

  • 1 tbsp shredded unsweetened coconut desiccated
  • 1 tbsp chia seeds
  • granola (optional)
  • fruit (optional)

Instructions

  1. Add frozen berries and banana to a blender and blend on low until small bits remain - see photo.
  2. Add a bit of coconut or almond milk and protein powder (optional), and blend on low again, scraping down sides as needed, until the mixture reaches a soft serve consistency 
  3. Scoop into 1-2 serving bowls (amount as original recipe is written // adjust if altering batch size) and top with desired toppings (optional). I prefer chia seeds, hemp seeds, and coconut, but strawberries, granola, and a nut or seed butter would be great here, too!

  4. Best when fresh, though leftovers keep in the freezer for 1-2 weeks. Let thaw before enjoying.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source :https://minimalistbaker.com/favorite-smoothie-bowl-5-minutes/


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Vegan Philly Cheese Sandwich

 

Vegan Philly Cheese Sandwich

Course Appetizer, Main Course, Side Dish
Cuisine American
Keyword cheese, food, healthy, lunch, philly, recipe, sandwich, tasty, vegan, vegetarian
Servings 2 people

Ingredients

  • 1 large red bell pepper thinly sliced into strips
  • 1 medium sweet onion sliced
  • 1/4 tsp black pepper
  • chipotle or cayenne powder for heat salt to taste
  • 1-2 tsp olive oil
  • 2 tbsp hatch chillies diced (canned)
  • optional: 1 small Anaheim chili, sliced (or any spicy chili - jalapeno works too)
  • 2-5 tbsp vegan cheddar cheese
  • 3/4-1 cups seitan strips
  • fresh cilantro, chopped, fresh tomato, sliced fresh chilies or jalapeno (garnish)

Instructions

  1. Prep your rolls and warm in the oven to toast. Tip: brush inside and/or outside of bread with olive oil if you'd like.

  2. Prep your veggies

  3. Add oil to skillet and heat over high heat.

  4. Add peppers, onions and optional chilies. Cook until the edges begin to blacken and the onions begin to caramelise. Add in the spices, pepper and salt during cooking process.

  5.  When veggies are just about done, add in the cheese and watch it melt over top the veggies. Transfer this veggie / cheese mixture carefully to a sheet of foil or plate.

  6. While pan is still hot, add another small splash of oil and add the seitan strips. Saute until the edges blacken. If your seitan is already seasoned (As mine was) you can just add in some extra spices to taste if desired. Pepper, spicy cayenne, nutritional yeast - whatever you'd like.

  7. Add the veggies + cheese back to the hot skillet and toss with the cooked seitan. Remove from heat.

  8. Add the filling to the rolls. Garnish with the fresh cilantro, tomato and green chilies. Pepper too. Serve hot!

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Source: http://kblog.lunchboxbunch.com/2012/09/vegan-philly-cheese-sandwich.html

 


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Creme Caramel

 

Caramel Creme

A stylish gluten-free dessert which everyone will most definitely enjoy!

Course Dessert
Cuisine French
Keyword advanced, caramel, creme, dessert, diy, flan, food, french, recipe, recipes, simple, tasty
Prep Time 6 hours 40 minutes
Cook Time 50 minutes
Total Time 7 hours 30 minutes
Servings 6 people

Ingredients

  • 1 1/4 cups caster sugar
  • 300 ml thickened cream
  • 1 1/2 cups milk
  • 1 tsp vanilla extract
  • 6 eggs

Instructions

  1. Preheat oven to 170°C/150°C fan-forced. Combine 3/4 cup sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 to 7 minutes or until golden. Remove from heat. Set aside for 2 minutes to allow bubbles to subside. Pour sugar mixture into six 1 cup-capacity, ovenproof dishes. Set aside to set.

  2. Combine cream, milk and vanilla in a saucepan over medium heat. Cook, stirring, for 6 to 8 minutes or until small bubbles form at edge of pan. Remove from heat.

  3. Whisk eggs and remaining sugar in a bowl until pale and creamy. Slowly add cream mixture, whisking constantly. Strain mixture into a jug. Divide between dishes.
  4. Place dishes in a large baking dish (see tip). Pour boiling water into baking dish until halfway up the sides of smaller dishes. Bake for 30 minutes or until just set. Remove baking dish from oven. Remove dishes from water. Set aside to cool. Refrigerate overnight. Run a thin knife around edge of each dish. Turn out onto 1cm-deep plates. Serve.

Recipe Notes

This is an advanced recipe, so you (might) need a bit of practice before you get the perfect creme caramel like the ones you see on Google images. Nevertheless you could be a dessert making pro without even knowing it!

Not suitable for vegans.Contains gluten and dairy.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Original source: Here

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


  • 2

Sizzling Steak Fajitas

 

Sizzling Steak Fajitas

Quick and easy steak fajitas that everyone will surely love!

Course Main Course
Cuisine Mexican
Keyword dinner, fajita, lunch, recipe, steak, tasty
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 300 g lean beef steak cut into thin strips
  • tbsp extra virgin or sunflower oil
  • 2 yellow peppers sliced and deseeded
  • 2 red peppers sliced and deseeded
  • 2 red onions cut into thin wedges
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground paprika
  • 400 g kidney beans drained and rinsed
  • 200 g cherry tomatoes halved
  • ½ red chilli flakes
  • 25 g fresh coriander
  • lime wedges for squeezing
  • 4x40 g white or wholemeal flour tortillas warmed, to serve
  • 2 little gem lettuces trimmed and shredded, to seve
  • 6 tbsp natural yoghurt to serve
  • sea salt and ground pepper

Instructions

  1. Season the beef with pepper. Heat half a tablespoon of the oil in large, non-stick frying pan and stir-fry the beef for 1½ minutes, or until lightly browned but not quite cooked through. Tip onto a plate, set aside and return the pan to the heat.
  2. Add the remaining oil, peppers and red onions to the pan and stir-fry for 5–6 minutes, or until only just softened. Add the cumin, coriander and paprika. Season with salt and pepper and cook for 30 seconds, then stir in the beans, cherry tomatoes and cooked beef. Cook for 2–3 minutes, or until the beans and beef are hot.
  3. Stir in the chilli and season with salt and pepper. Cook for a few seconds more. Remove from the heat, scatter over the coriander and add a squeeze of lime. Toss lightly.

  4. Divide the tortillas between four warmed plates. Top with shredded lettuce then pile the beef mixture on top. Spoon the yoghurt over each tortilla and garnish with the coriander. Serve immediately, with extra lime wedges for squeezing.

Recipe Notes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

https://www.bbc.com/food/recipes/sizzling_steak_fajitas_04117

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

https://www.bbc.com/food/recipes/sizzling_steak_fajitas_04117