21/4/2017 0 Comments Spicy Corn Chowder
0 Comments
21/4/2017 0 Comments Fake Lo Mein
20/4/2017 0 Comments Vegan Potato Soup
20/4/2017 0 Comments Meatless Chili Con Carne
19/4/2017 0 Comments VEGAN CHICKPEA CURRYVertical Divider
A spicy, creamy corn chowder that’s satisfying and filling. Simple to make, ready in 25 minutes. Vegetarian and healthy. Tastes best when it’s cold outside. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Calories 480 kcal INGREDIENTS 1 Cup (100g) Rolled Oats ½ Cup (50g) Quinoa Flour 2 Tbsp Vegan Butter 2.5 Tbsp Apple Sauce 1 Tsp Baking Powder 1 Tsp Vanilla Extract ¼ Cup Sweetener of Choice 2 Tbsp Zero Calorie Syrup (Maple) 25g Chopped Dark Chocolate, or Dark Choc Chips 3 Tbsp Smooth Peanut Butter INSTRUCTIONS: 1.) Pre-heat oven to 165c (fan assisted). 2.) Using a food processor, add half the rolled oats and blend into a flour/powder. 3.) Next add in the Quinoa Flour, sweetener, baking powder, vegan butter, Zero Calorie Syrup and the other half of the rolled oats and blend until a thick dough or batter forms, if it’s too wet add more Quinoa Flour. TIP - taste the cookie dough to test if it’s sweet enough. 4.) Knead or stir the chocolate chips into your dough. 5.) make the cookies by scooping out the mixture with a spoon and flattening it on some grease proof paper. 6.) Place half a tbsp Peanut Butter in the centre of your cookies, then place more cookie dough on top and close the sides with your finger. 7.) Bake for 10- 15 minutes at 165c. Remove from the oven and leave to cool. 16/2/2017 0 Comments Protein Banana LoafINGREDIENTS 4 Mashed Bananas 3 Scoop ModCARB 1 Cup Ground Almonds 4 Egg Whites 40g Peanut Flour 1 Cup Almond Milk 1 Tsp Cinnamon 3 Scoop Banana Fudge Pure Whey Protein 1 Tsp Banana Extract 1 Tsp Barley Malt Syrup (or molasses) ½ Tsp Baking Soda ½ Tsp Baking Powder 1 Tbsp Vinegar INSTRUCTIONS 1.) Preheat oven to 160 Degrees C. 2.) Mix all the ingredients in a bowl, and leave the vinegar till the end. 3.) Pour the mix into 2 loaf silicone moulds or lined loaf pans and bake for approximately 45 minutes. Stick a knife into it. If you still have batter on the tip, bake for longer. Recipe yielded 2 loaves with 10 slices each. 1/2/2017 0 Comments Cashew MilkMakes 2 cups 1 cup fresh, raw cashews Pinch of salt 3-4 cups filtered water Soak cashews in just enough water to cover. Add salt. Soak for 2 hours or overnight. Discard soaking water, add 3 to 4 cups fresh water in a blender or food processor. Add cashews. Blend on high for 60 seconds. If you are going to use it as a base for a smoothie, there’s no need to strain. If you want to use it for coffee, cereal, or just to drink, run it through a mesh strainer or nut milk bag a few times until no pulp remains. Pour cashew milk into a glass container and refrigerate. It will last up to 3 days. 1/2/2017 0 Comments Avocado Sprout Toast
1/2/2017 0 Comments Cashew Herb Spread
1/2/2017 0 Comments Breakfast Salad
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