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Flatbread.

Ingredients:

1 cup of all purpose flour, 1 cup of sweet potatoes, a dash of sea salt.

Method:

Mix all the ingredients together and knead dough until smooth consistency. Leave it to rest for 10 min. Preheat non-stick pan. By knife, divide dough into small portions and using fingers shape into round pancakes. Fry around 1-2 minutes on each side.

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Farinata.

Ingredients:

1.5 cup of ground chickpea flour,1 teaspoon kosher salt,2 cups water

Optional: Rosemary , sundry tomatoes, spinach.

Method: 

Preheat oven to 240C.Combine chickpea flour,salt and water until a smooth, thin batter forms. Let stand, covered, at least 2 hours.Poor mixture into non sticky tin and bake for 25 min.

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Bombs.

Ingredients:

 

Dates, nuts, cocoa nibs, coconut flakes.

 

Method:

Pitt dates and stuff with nuts and cocoa nibs. Sprinkle with coconut flakes. 
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Kiwi bowl.

Ingredients:

2 plantains (banana) frozen ,1 kiwi, 50g white beans, soaked walnuts, spinach, watercress, mix greens – whatever you have.Water or nut milk.

Method:

Blend all the ingredients together. 
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Apple Crumble.

Ingredients:

Crumble:

500g rolled oats, 300g almond meal( or white spelt flour), 2 tbsp. coconut oil, 5 tbsp. Brown Rice Syrup ( or coconut sugar)

Mix all together , spread in to baking tray and baked until golden brown.

Apple mix:

5 apples, an handful of raisins,1 tbsp. of brown rice syrup (or coconut sugar), a vanilla pod, 1 cup of fresh orange juice, 2 tbsp Arrowroot, cinnamon.

Stew the chopped apples with raisins and sugar in a small bowl with water for 5 min. Mix juice, vanilla and arrowroot together then add to apples. Bake at 250C for 10 min. Serve with custard.

Custard:

Cashew nuts, dates or syrup, lemon. 
Method: Blend cashew with dates or syrup with a small amount of water and lemon.

Method:

Place Apple mix in the bowl, sprinkle with crumble and top it up with custard.

              


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Polish Dumplings.

Dough:

Flour, warm water and 1tbs of oil. Knead dough until soft and no longer sticky.

Stuffing:

Cabbage, mushrooms, onion, oil, salt, black pepper and veg stock.

Method:

Cut and cook cabbage until soft, drain the water. Fry onion and mushroom. Combine all together and fry for a bit. Leave it to cool down. Using a rolling pin, flatten dough and cut circles using ordinary glass. Place stuffing in the middle and close it. Drop dumpling in a boiling water with oil and salt and stir immediately. Let it boil for 2-3 min. Once ready, take dumplings out and run under cold water for few seconds.

You can enjoy then with sour cream, fried onions or fry.

 

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Sausage.

Ingredients:
Sausages : 1 cup vital wheat gluten 3 tablespoons nutritional yeast 1/2 cup vegetable broth 1/4 cup liquid amino acid/ soy sauce, 1 tablespoon olive oil 1 1/2 teaspoons minced garlic.

Cooking Broth: 4 cups vegetable broth 4 cups water 1/4 cup tamari.


Method: Stir vital wheat gluten, nutritional yeast, 1/2 cup vegetable broth, liquid amino acid, olive oil, and garlic in a bowl until ingredients come together into a ball. Knead ball until dough has a rubbery texture. Roll into sausage shape and wrap into cling film.
Bring 4 cups vegetable broth, water, and tamari / soy sauce to a boil in a large pot. Cook for an hour, turning patty occasionally, about 1 hour. Allow to cool in broth for 15 minutes before serving.

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Camembert.

Ingredients:

75g raw cashews, soaked for at least 4 hours (preferably overnight), 200ml water 1 tsp flaky salt (halve if using fine salt) ,1 large clove of garlic, 1 tbsp nutritional yeast, 1 tsp apple cider vinegar, 2 tbsp tapioca flour/starch ,a small bunch of rosemary- add when baking, 2 garlic cloves, 1/2 tbsp olive oil freshly ground black pepper.

Method:

Preheat your oven to 180°C and line a small dish with grease proof paper. Add all the Camembert ingredients to a blender and process until you have a completely smooth liquid.Pour the liquid into a saucepan and cook over a low-medium heat stirring constantly with a spatula. It will start to thicken,The mixture should still be runny enough to pour so be careful not to overcook it. Have a taste to check the seasoning and add a bit more salt if needed. Poor into dish and garnish with rosemary. Bake for 15 min.

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Benchoko.

 

Ingredience: 

150 g Chickpease, 1 ripe banana, 4 dates, 2 tbs. of cocoa powder. 

Method:

If dates are dry soak them in hot water for 5 min. Blend all ingredients together.

 
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Beet &Beans brownies.

Ingredients:

1 can kidney beans, drained and rinsed
2 medium cooked beetroots 
2 tbsp. vanilla paste
200g SR flour
200g granulated sugar ( or dates syrup )
90g cocoa
2tbsp sunflower oil
250ml soy milk

Method:
Preheat the oven to 160 C.Blend beans and beetroots until smooth and add vanilla paste.Mix the flour, sugar and cocoa until combined.
Pour in the bean and beetroot mix and combine. Add in the sunflower oil and soy milk and fold in until combined. Bake in the oven for 20-22 minutes.

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