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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

#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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Candy
Posted

Coconut flatbreads - Vegan, gluten-free

I know we're still on breakfast recipes, but I made something interesting yesterday and thought I'd share it here. 😊

I felt like eating Indian naan bread, but being sensitive to wheat and gluten, I decided to try something more comfortable on the stomach. Enter coconut flatbreads. Made with coconut flour which I happened to find when clearing out a kitchen cupboard.

Servings: 4-5

Cooking time: 15 minutes

 

Ingredients

  • 70g coconut flour
  • 30g psyllium husk (powder is also fine)
  • 3g salt
  • 1 tsp baking powder
  • 250ml boiling water
  • 50g coconut oil
  • Optional: garlic powder + herbs (I used oregano and garlic powder)

 

Instructions:

  1. In a bowl, mix the dry ingredients by hand or whisk.
  2. Add the oil and mix well.
  3. Add the boiling water bit by bit, until it forms into a dough.
  4. Divide into 4-5 small balls
  5. Roll each ball between 2 sheets of baking paper to flatten out.
  6. Use a pot lid to cut them into circles, or leave as is.
  7. Dry fry in a pan for 2 minutes on each side.

Notes:

Leave out the herbs and garlic powder to have your flatbreads with sweet toppings too :)

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Tine
Posted

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This morning I made almond milk.

After several years of struggle, I finally managed to drink milk rarely and now what bugs me is that we create so much trash with the packaging of soy or almond milk.
So last night I soaked 200g of almonds in cold water.
This morning I blended them with warm water and strained it through a "cheesecloth" (no idea what this fine fabric is called in English...)
I got about 2 litres out of it. And the rest of the almonds will be part of the vegan apple cake I am going to make in the evening.
The tricky bit is most likely to get a blender that is strong enough, so you end up with both milk and almond flour. The finer the result, the more almond milk you get out of it. I think really good smoothie blenders will do the trick. We have a model from the 60ies which works really well too.
With our blender 100g of almonds for 1litre of almond milk is enough.

Candy
Posted

Apple (or pear) crumble with coconut whipped cream.

I thought we'd start off the week on a sweet note.

I love the simplicity of this dessert. It comes together easily with pantry staples and, sometimes, when I feel naughty, I eat it for breakfast with coconut yoghurt! 😋 

This recipe was a bit hard to write because I don't usually measure things when I cook haha. If the ratios seem off, do what you think is best.🤷‍♀️

 

Servings: 2-3

Cooking & prep time: 1 hour

 

Ingredients:

 

Apple layer:

  • 6 tart apples or pears (not ripe pears)
  • 1-2 Tbs grated ginger
  • Juice of 1/2 lemon
  • 3 Tbs maple syrup
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract

 

Crumble layer:

  • A handful of chopped pecans or walnuts. Leave this out if you're allergic to nuts.
  • 70g gluten-free oats
  • 120g coconut sugar, panela or unrefined cane/brown sugar
  • 1 tsp pumpkin spice or cinnamon
  • 70g gluten-free flour (I use almond or coconut, or a mix of both)
  • Pinch of sea salt or pink salt
  • 1/2 tsp baking powder
  • 40g melted coconut oil
  • 1 can good-quality coconut milk

 

Instructions:

  1. Preheat the oven to 180 degrees Celcius (356 F)
  2. Peel and chop up the apples/pears into small squares.
  3. To the apples/pears, add the ginger, lemon juice, maple syrup, and vanilla. Mix well.
  4. In a separate bowl, combine all the dry ingredients well, and then add the coconut oil.
  5. With your hands, mix it all together until it forms a crumble. If it's too dry, add a bit more oil. The clumpier, the better.
  6. Place the apples in a well-oiled baking dish and use your fingers to crumble the crumble on top. 😉
  7. Cover with aluminium foil and bake for 20-25 minutes. Then, uncover and bake for another 20-25 minutes.
  8. Remove from oven and allow to cool.
  9. Keeps covered in the fridge for 2 days.

 

For the coconut cream:

  1. Chill the coconut milk in the fridge the night before making this recipe.
  2. Scoop out the thickened cream and leave the liquid behind. You can use the liquid for smoothies.
  3. Beat with a mixer until thick and creamy.
  4. Feel free to add powdered sugar or vanilla to the cream.
  5. Use immediately, or chill in the fridge until the crumble is ready.

 

Notes:

The amount of sugar you use might depend on the sweetness of the apples.

This dish makes a great breakfast option when paired with yoghurt.

You can also have this dessert with vegan vanilla ice-cream.

 

 


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