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Candy
Posted

Spicy Thai Peanut Noodles (Vegan, Gluten-Free)

Made with fresh, colourful vegetables, tender rice noodles and tossed with a sweet/spicy peanut sauce. This vegan dish incorporates everything I look for in a meal: quick & easy, healthy, flavourful and oh! so satisfying.😊

I typically make this dish for lunch, but it makes a great light dinner too. The flavours are simple yet authentic, the sauce spicy yet sweet, and it pairs well with most vegetables.

The simple peanut dressing is what makes this vegan dish. I prefer making my own peanut butter, but a store-bought version works too.

 

Servings 1-2

Cooking time: 25-30 minutes

Cuisine: Vegan, Gluten-free

Best served fresh

 

NOODLES:

  • 100g of any white or brown rice noodles

 

SPICY PEANUT SAUCE:

  • 3 Tbsp natural peanut butter
  • 2 tsp toasted sesame oil (any other oil works, but I prefer the flavour of this one)
  • 1 tsp fresh grated or minced ginger (or more to your liking)
  • 1 Tbsp maple syrup (can sub brown sugar or honey if not vegan)
  • 20ml tamari/coconut aminos (or just plain old soy sauce)
  • 10ml rice vinegar
  • 1 tsp chilli garlic sauce (I use the store-bought version. Can also use sriracha)
  • A few Tbsp hot water (only needed if the sauce is too thick)

 

VEGETABLES:

  • 60g uncooked firm tofu (dry and cubed)
  • Any vegetables you like (I use red onion, peppers, carrots, and broccoli)

 

TOPPINGS:

  • Roasted peanuts
  • Sriracha sauce
  • Spring/green onions
  • Coriander (cilantro)
  • Fresh red chillies (optional)

 

Instructions:

  1. Prepare the noodles according to the package instructions.
  2. Prepare the sauce by combining the following ingredients into a small bowl: Peanut butter, 1 tsp sesame oil, ginger, maple syrup/sugar, tamari/soy sauce, rice vinegar, chilli garlic sauce. If the sauce is too thick, add a splash or two of hot water and whisk it all together. Set aside.
  3. Once the noodles are cooked, drain and rinse them in cold water. Set aside.
  4. Prepare the vegetables by chopping them into small pieces.
  5. Prepare the tofu by cutting it into small cubes. I like marinating it in a mixture of tamari and chilli garlic sauce for 5-10 minutes.
  6. In a (cast-iron or non-stick) pan, add 1 tsp of toasted sesame oil and toss the tofu in the pan. Once browned on all sides, add the veggies to the pan and sauté for a minute or two. I also add about 1 tbsp of water at this point to soften the vegetables just a little. Set aside. 
  7. Bring the noodles to the pan, mix the sauce into the noodles and then top with the tofu/veggie mix.
  8. Serve with toppings of choice.

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Tine
Posted

 

Tasty, fluffy vegan no sugar banana bread

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This is the vegan banana bread I make and here's the modified recipe which I get consistently great results (for my taste, oven, ...)

 

  • 100g oats
  • 300-400g very ripe thoroughly squished bananas (save some thin banana slices to put on top before baking for the looks)
  • 30ml colza oil
  • 280g spelt wholegrain flour
  • 1 Pack of backing powder to make sure that even a banana bread gets fluffy
  • around 30ml of almond milk to give the dough a right consistency
  • some cinnamon
  • a pinch of salt
  • a tiny hint of clove and nutmeg
  • sunflower seeds

 

Put everything in a pot, stir thoroughly with a spoon.

Prepare the cake tin by putting butter or oil on all the sides and then make fine breadcrumbs or semolina stick to it, so all the sides are covered by it, then fill the dough in and put the banana slices on top.

Bake for around 40 - 45 min at 180°C.

Enjoy 🙂

 

For a recipe twist that allows all variations (for example quince compote) please check my blog tasty-vegan-no-sugar-no-banana-bananabread

 

Candy
Posted

Creamy Veggie Pasta

I'm a massive fan of creamy pasta sauces. One of my favourite things on a vegan diet was playing with all the different ways one can make a creamy sauce without using dairy products. 

In the beginning, I splurged on cashew nuts, thinking it the only way to get creaminess in sauces similar to dairy cream or cow's milk. The nuts are an excellent source of iron, zinc, protein, potassium and magnesium, but these benefits also come at a very steep price.

When I discovered the human cost of cashew nuts, however, I decided to stop buying it and search for alternatives. Little did I know how easily replaceable cashew nuts are, especially for people with nut allergies!

 

Today's recipe is a 20-minute ensemble using very few ingredients, yet not lacking in nutrition or flavour. It's a quick and easy dish and especially recommended for those on a dairy-free, nut-free, and gluten-free diet.

Servings: 1-2

Cooking time: 15 minutes

Cuisine: Vegan, nut-free, gluten-free, oil-free

 

Noodles:

  • Your favourite pasta/noodles. I used gluten-free buckwheat pasta spirals.

Creamy sauce:

  • 1/2 cup sunflower seeds (hemp seeds work well too)
  • Juice of 1/2 a lemon
  • 2 Tbs nutritional yeast
  • Dash of cayenne pepper
  • Salt & pepper to taste

Vegetables:

  • 2 cloves garlic
  • Artichoke hearts (canned/jarred is ok)
  • Zucchini
  • Spinach
  • Cherry tomatoes
  • Mixed dried herbs

Instructions:

  1. Boil the pasta according to the package instructions.
  2. While the pasta boils, prep the veggies by cutting them into bite-sized chunks.
  3. Drain pasta and rinse in cold water. Feel free to add a good glug of olive or avocado oil to the pasta to keep it moist.
  4. To a pan, add a splash of water and sauté 1 garlic clove until soft.
  5. Next, add all vegetables to the pan, except the spinach, and sauté until soft. Stir in the herbs and salt & pepper to taste.
  6. Once the veggies have softened, add the spinach until it wilts. Set aside.

For the sauce: 

  1. Soak the sunflower seeds in hot water for approximately 20 minutes. 
  2. Drain the seeds, add it to a blender with one clove of garlic, lemon juice, nutritional yeast, cayenne pepper, salt & pepper and blend on high, adding water to thin out the sauce to your preference.
  3. Once smooth, mix the sauce into the pasta, stack the vegetables on top and ENJOY!

P.s. I don't often cook with oil, but feel free to use olive or another oil of your choice for cooking the vegetables in.

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Tine
Posted

@Candy soaked and blended sunflower seeds for a creamy consistency This is totally new to me. What a great idea. I use sunflower seeds a lot, this is going to be a perfect addition to my regualar cooking!

Candy
Posted

Creamy White Bean Soup

It's a chilly, rainy day in Germany where I'm currently visiting friends and family, and I'm in the mood for a hearty soup!

Using what I found in the kitchen, I whipped up this simple, creamy white bean soup. I love soups. It's a great way to empty the fridge of leftover vegetables at the end of the week!

This wholesome soup comes together quickly and easily and goes well with warm crusty bread.

 

Servings: 1-2

Cooking time: 30 minutes

 

Ingredients:

  • 1 jar cannellini beans
  • 1-2 carrots
  • 1 onion
  • A few celery stalks
  • 2 cloves garlic
  • Kale
  • Italian mixed herbs
  • Chilli flakes
  • Cayenne pepper
  • Vegetable broth (homemade, cubes, powder or liquid)
  • Salt & pepper to taste

Instructions:

  1. Sauté the onion, carrots, and celery in water or oil for a few minutes.
  2. Add the garlic and mixed herbs when the onions are soft and translucent and sauté a few more minutes.
  3. Add the vegetable broth.
  4. Rinse the beans and add to the pot with a dash each of cayenne pepper and chilli flakes.
  5. Place a lid on the pot and boil on low heat for approximately 15 minutes.
  6. Remove the lid and let the soup simmer for a few more minutes.
  7. Scoop out one cup of the soup and blend until creamy. 
  8. Return the blended soup to the pot and stir.
  9. At this point, add the kale and simmer for a few more minutes until the kale changes colour.
  10. Add salt & pepper to taste. Depending on which stock you use, you might not need additional salt.
  11. Let cool for a few minutes and serve.

 

 

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Candy
Posted

#2 Chocolate Protein Granola

Sometimes I prefer something more crunchy for breakfast, so I make a batch of this granola, which also happens to double as a snack! It pairs well with coconut yoghurt and fruit. 

Store-bought granola is fine too, but I find nearly all of them have unnecessary added refined sugar and other "natural" ingredients that are actually chemically produced.

Servings: Depends on how much you eat 😅

Cooking time: 25 minutes (including time in the oven)

 

Ingredients:

  • 1/2 cup gluten-free oats
  • 1/2 cup buckwheat groats (optional)
  • 6 tbs chia seeds
  • Nuts, roughly chopped (I like almonds, walnuts or pecans)
  • Dried fruits such as dates, raisins, currants, or cranberries
  • 1-2 tsp cinnamon
  • 1 tsp vanilla extract (optional)
  • Clean, unsweetened protein powder
  • 40ml melted coconut oil
  • 40ml syrup (rice, date, agave, or maple - your choice 😉

Instructions:

  1. Preheat the oven to 180 degrees Celsius (356 F)
  2. Combine all the dry ingredients in a large mixing bowl.
  3. Add the coconut oil and syrup and mix well. If your mixture is too dry, add more oil.
  4. Spread out flat on a baking tray lined with baking paper, and bake for approximately 8-10 minutes, depending on your oven.
  5. Once it starts to brown, flip or stir it around and bake for another 8-10 minutes.
  6. Allow to cool completely before breaking it up into bite-size chunks.
  7. Store in an airtight container for up to 5 days.

 

Side notes:

This granola also makes a great pre or post-gym/workout snack. 

You can use any flavour of protein powder, although I would recommend looking for one that has the cleanest ingredients and no added sugar or sweetener.

Candy
Posted

#3 Chia Pudding

Chia pudding is super easy to make and very filling. It's high in fibre, omega-3 and even has a bit of protein!

I usually make a bigger batch and have it for breakfast 2-3 days in a row with the same or different toppings.

 

Servings: 2

Cooking time: 5 minutes

 

Ingredients:

  • 100g chia seeds
  • 500ml plant-based milk (I like coconut or almond)
  • 2 tbsp coconut or other plant-based yoghurts
  • 2 tbsp maple syrup 
  • 1 tsp vanilla extract (optional)
  • 100g mixed berries
  • Cacao powder (optional)

 

Instructions:

  1. Combine all ingredients in a bowl or jar.
  2. Cover and refrigerate for at least 3 hours, or overnight if possible.
  3. Add your favourite toppings and enjoy!

 

Pictured is my breakfast from a few days ago using a cacao powder mix from one of my favourite brands.

 

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