#veganeats
Gluten free vegan chocolate chip pancakes with cashew cream and light agave.
Bean and vegan cheese pupusas, fried plantains, baked yucca fries.
Baked plantain, homemade cashew cream and tomato sauce, corn tortilla with spinach a tofu.
It’s been a while! My baby is now over a year old and we have all been gluten free for almost a year now too. So everything from now on is vegan and gluten free!
RECIPES
Cashew cream:
1 cup raw cashews (soak in hot water for at least 30 minutes or cold water for at least 2 hours)
¼ water
1 lemon juiced
2tsp apple cider vinegar (optional as gives it more of a sour cream taste)
¼ tsp garlic powder
1tsp nutritional yeast flakes
Salt and pepper to taste
Put all in a high power blender/food processor. Scrape down the sides as needed and add more water a TBSP at a time if needed. Blend until smooth!
TOFU:
Per portion of tofu, add a tbsp of liquid aminos (or tamari or coconut aminos) and then a tbsp of nutritional yeast flakes.
If baking, bake at 400f for 20 minutes
In a frying pan, lightly grease and move/turn every few minutes for 10 minutes, longer if you want it to be crisper on the outside.
PLANTAINS
Cut up and place spread out on a baking tray, bake for 20 minutes at 425f.
Vegetable soup, obsessed with soup at the moment.
RECIPE:
Vegetable broth 25oz
2 tins of crushed tomatoes
3 Potatoes
1 Sweet potato
Handful of Green beans
1 Onion
3 cloves Garlic
Almond milk 1 cup
Nutritional yeast, paprika, Rosemary, salt, pepper, red pepper flakes, Cajun, cayenne
Mix the broth and tomatoes with the seasoning and almond milk, bring to boil and let simmer whilst cooking potatoes etc
Boil your potatoes, sweet potato and beans all diced up.
Cook the onion and garlic then add to the broth, and add in the veggies once done. Leave to simmer for 10 minutes.
Orange juice
1 naval orange
6 clementines
1 pink grapefruit
1 small carrot
Yay, summer fruit salad!
Raspberry, strawberry, peach, blueberry, coconut and almond.
“Cheesy” jalapeño grits, southern fried roasted potatoes, black eyed peas and corn.
GRITS RECIPE
Grits, tbsp nutritional yeast, ½ tbsp plant butter, salt and pepper, half a diced jalapeño and some vegan cheese for extra if you want.
BLACK EYED PEAS RECIPE
Black eyed peas, paprika, garlic powder, onion powder, bay leaves, cayenne pepper.
Simple but tasty.
Sweet potato avocado and tofu.
Noodles with a creamy coconut, lime and peanut sauce. Soy sauce and garlic sautéed broccoli, peas. Smoky baked tofu.
Spaghetti and lentil meatballs.
Served with garlic croutons and daiya mozzarella.
Lentil meatballs recipe:
Ingredients:
1 cup dry lentils
Oregano
Basil
Fresh parsley
Fresh sage
Nutritional yeast
Paprika
Chives
Salt and pepper
Breadcrumbs
Method:
Bring lentils to a boil with all herbs and spices in the pot. Until very soft, should take about 18-22 minutes.
Once done and all liquid is gone, mush up in a bowl and add some more dry seasonings to taste.
Portion into meatballs and roll in breadcrumbs.
On a low to medium heat cook until browned all over in olive oil. Should only take a few minutes.
Bake at 375f for 12-15 minutes.
Warming vegetable noodle soup.
Sorry haven’t been posting, being pregnant is actually kinda hard work and getting ready to have a baby keeps me very busy at the moment!
RECIPE:
1 carton Vegetable stock
½ carton Vegan protein broth
Some Rice noodles
2 Potatoes
2 Carrots
1 Onion
3 cloves Garlic
2tbsp Tomato paste/purée
3 sticks of Celery
To season: salt, pepper, chives, bay leaves, parsley, basil, oregano, nutritional yeast.
METHOD:
Chop up potato and carrot and put on to boil to soften up.
Put the broth, stock, tomato, celery and seasonings in a pot. Being to boil and let simmer.
Fry your onion and garlic until starts to brown and add to stock mixture. Add noodles at this point too.
Add potato and carrot once done to your liking and leave for 10-15 on low heat.
Garlic rice, spiced pinto beans with simmer squash, spinach and mushrooms. Red onion fried green pepper and chillies.
Stuffed peppers!
INGREDIENTS:
Bell pepper
Breadcrumbs
Vegan cheese
Onions
Mushrooms
Zucchini
Garlic
Chillies
Red pesto
Chipotle seasoning
Vegetable broth
Tomato sauce
Basil
Nutritional yeast
Paprika
Salt
METHOD
Preheat oven to 400f
Chop all ingredients (apart from pepper) put in pan with vegetable broth and seasoning to simmer down, then add the tomato sauce
Once done, spoon into bell pepper, sprinkle with cheese and breadcrumbs
Cook for 15-20
Healthy-ish chia, flax and hemp pancakes to start the day off sweet!
1 cup of self raising flour
¼ tsp baking powder
1tsp ground flax
1tsp hemp seeds
1 tsp chia seeds
A little vanilla essence
As much or little cinnamon as you like
200ml almond milk
Cooked in coconut oil, 3-4 minutes on each side.
Served with maple syrup, peanut butter and dried fruit.
