Strawberry Shortcake Pancakes

Strawberry Shortcake Pancakes

 

Vegetarian Pancake

Vegetarian Pancake

 

 

 

 

 

 

 

 

 

 

 

 

 

(Serves 1)

1/2 cup chopped strawberries
1/3 cup flour (ww pastry, white, spelt, Bob’s gluten-free all work)
2 tbsp rolled oats
2/3 tsp baking powder
1/8 tsp salt
1/2 tsp pure vanilla extract
1 tbsp sugar or 1 packet nunaturals stevia
1/3 cup milk of choice
1 tbsp unrefined coconut oil (Omit only if you like the taste of fat-free pancakes)

Combine dry ingredients in a bowl, then add wet. Mix, but don’t overmix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. You can boil some more strawberries (with a bit of sugar if you wish) and smash them to make a compote.

Or top with fresh berries and Healthy Whipped Cream.

Source: http://chocolatecoveredkatie.com/2011/07/12/strawberry-shortcake-pancakes/

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Avocado Egg Boats – Healthy and Easy recipe!

Avocado Egg Boats

Avocado Egg Boats

Ingredients:

Egg
Avocado
Salt & Pepper


Heat a non-stick skillet to medium low heat. Lightly spray with oil. Slice an avocado with the skin ON lengthwise, forming one thick slice in the middle. (You will have some leftover avocado pieces).

Remove the seed and use a small cookie cutter to make a hole in the center of your thick slice.

Place the avocado slice in the pan. Crack a medium sized egg into the center of the hole. Cover and cook for a minute or two, until the egg is as you like it.

Season with salt and pepper and serve.

 

Source: http://keeprecipes.com/recipe/howtocook/avocado-egg-boats

No Bake Goji Energy Bars (vegan & gluten free)

No Bake Goji Energy Bars (vegan & gluten free)

Healthy/Natural Energy bar

Healthy/Natural Energy bar

 

 

 

 

 

 

 

 

 

 

 
Ingredients – Makes 6 bars

3 tbsp Almond butter
½ cup sultanas
2 tbsp maple syrup
¾ cup oats
3 tbsp shredded coconut
2 tsp sesame seeds
3 tbsp goji berries

Method

Using a stick blender pulse together the almond butter, maple syrup and sultanas until a nice thick paste has formed, then mix through the remaining ingredients, press into a freezerproof dish (make sure it’s well compacted) pop in the freezer for an hour or 2 and then cut into 6 squares.

* I just leave it in the freezer and take out a bar when I want one (which is all the time!)

 

Source: http://myinspiration.tv/simple-no-bake-goji-energy-bars-ideal-for-a-post-gym-snack/

(Super) Healthy Spring Rolls Recipe

Wrap-your-own spring rolls

(Super) Healthy Spring Rolls Recipe

(Super) Healthy Spring Rolls Recipe

•    300g pack cooked rice noodles from the chiller cabinet
•    about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
•    140g cooked prawns
•    100g cooked chicken or duck, shredded
•    2 garlic cloves, finely chopped
•    small piece ginger, finely chopped
•    splash light soy sauce
•    Chinese five-spice powder, for sprinkling
•    8-10 sheets of brik or filo pastry
•    1 egg, beaten
•    sesame seeds, for sprinkling if you want
For the dipping sauce
•    100g reduced salt and sugar ketchup
•    1 tbsp white wine vinegar
•    small piece ginger, grated
•    pinch of caster sugar

Method
1.    Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
2.    Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
3.    Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
4.    While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Source: http://www.bbcgoodfood.com/recipes/1364656/wrapyourown-spring-rolls

Easter Healthy Vegan Recipe – Peanut Butter Cups

Easter Healthy Vegan Recipe - Peanut Butter Cups

Easter Healthy Vegan Recipe – Peanut Butter Cups

 

 

 

 

 

 

 

INGREDIENTS

For the filling:
1/3 cup cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

For the chocolate coating:
1 pound milk chocolate couverture or coarsely chopped milk chocolate

INSTRUCTIONS

For the filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
Divide filling into 24 (2-teaspoon) balls, then form into round, compact shapes that will fit in the mini muffin pan wells. (Keep in mind that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.

For the chocolate coating:
To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 12 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
Remove the bowl from the saucepan. Add remaining 4 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
Using a small pastry brush (or a small, clean paintbrush), liberally spread tempered chocolate inside each cup of the muffin pan. Try to make your coating as even as possible, aiming for about 1/16 inch thick.
Divide filling among chocolate wells. (Don’t push too hard or you’ll crack the coating.) Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or a flat spatula to remove excess chocolate and even out candy tops.
Place the pan in the freezer for 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. If the candies don’t come out easily, freeze them for another 5 minutes and try again. The Peanut Butta Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.

 

Source: http://www.chow.com/recipes/11056-peanut-butta-cups

St. Patricks Day Vegan Recipe! Avocado Fries With Cilantro Lemon Dipping Sauce

Saint Patrick's Day Vegan Recipe - Avocado Fries With Cilantro Lemon Dipping Sauce

Saint Patrick’s Day Vegan Recipe – Avocado Fries With Cilantro Lemon Dipping Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

– Ingredients:
Oil For Frying
2 Avocados
2 Eggs, beaten
1 and 1/3 Cup Bread Crumbs
1 Teaspoon Lemon Pepper
1/2 Teaspoon Salt
1/4 Teaspoon Cumin
– Cilantro Lemon Dipping Sauce
5 Tablespoons Mayonnaise
3 Tablespoons Fresh Cilantro, chopped
Juice from 1/2 of Lemon

Method
In a medium-sized bowl, mix together the bread crumbs, lemon pepper, salt and cumin. Set it aside. Cut the avocados in half and then slice them vertically into 4 inch by 1 inch wedges. Set them aside. Heat the vegetable oil to 335 degrees Fahrenheit in a large frying pan, adding enough oil so that the oil is about 3 to four inches deep. Dredge the avocado slices in the breadcrumb mixture, then in the egg mixture, then in the breadcrumb mixture again. Place them in the hot oil and fry them for about 2-3 minutes, or until golden brown. Remove them with a slotted spoon or tongs, and set them on a plate lined with paper towels to absorb the excess oil. Allow them to dry for 10 minutes, then transfer them to a serving tray and serve them immediately with the Cilantro Lemon Dipping Sauce.

For the Cilantro Lemon Dipping Sauce, place the mayonnaise, cilantro, and lemon juice in a blender and mix until smooth and creamy in texture.

Source: http://www.adventures-in-cooking.com/2011/03/avocado-fries-with-cilantro-lemon.html

VEGAN LASAGNA RECIPE

Healthy Vegan Recipe - Vegan Lasagna

Healthy Vegan Recipe – Vegan Lasagna

Ingredients:
* 1 pack lasagna pasta,
* 1 cup soya milk,
* 250g TVP,
* 4 to 5 small onions,
* 1 garlic clove,
* 1 tin tomato sauce,
* 4 fresh tomatoes,
* 400g fresh tofu,
* 100g vegan cheddar cheese (optional),
* 2 tbsp oregano herbs,
* 2 tbsp soy sauce,
* 1 jar green olives,
* 2 tsp black pepper,
* 3 tsp parsley.

Preparation:
•    Rehydrate the TVP with soy sauce and hot water.
•    Prepare the tomato sauce: chop the onions and garlic. Add them to a frying pan with a bit of oil. As soon as they are golden brown and soft, add the TVP, chopped tomatoes and 1/2 of spices/herbs. After 5 min, add the tomato sauce and cook for 3 minutes. Set aside.
•    Prepare the cheese sauce: Mash or blend the tofu with soya milk and the rest of spices/herbs + 1 tbsp of oil and 3/4 of the vegan cheese.
•    In a separate pan, boil water with a bit of salt and oil. Add 3 sheets of lasagna at the time and let them boil for 2min. Prepare a baking pan with a bit of oil and a light layer of tomato sauce. Put the first layer of pasta until the pan is covered. Start alternating the tomato sauce, cheese sauce and a new layer of pasta. Grate the remaining cheese on top of lasagna with a sparkle of parsley and black pepper.
•    Preheat the oven at 200C and bake for 35 to 40min or until the top is lightly golden. The lasagna will come out perfectly if you put a bit of love into each step of the preparation. Enjoy.

Source: HTTP://VEGANIRELAND.VEGAPLANET.ORG/RECIPES/MAIN-COURSES2.HTML#LASAGNA

Sun-Dried Tomato & Cashew-Basil Ricotta Pizza

Healthy Vegan Recipe - Dried Tomato and Cashew Basil Ricotta Pizza

Healthy Vegan Recipe – Dried Tomato and Cashew Basil Ricotta Pizza

Cashew-Basil Ricotta:
1 cup raw cashews, soaked for 4 hours
1 tsp lemon zest
1/4 cup filtered water
1/2 tsp minced shallot
1/2 tsp minced garlic clove
1 tbsp organic mild miso paste
3/4 tsp sea salt
1/4 tsp black pepper
1-2 tbsp minced fresh basil leaves

Method:
1.    Drain the cashews and place in a food processor along with all the other ingredients, except for the minced basil.
2.    Process until smooth and then place in a bowl and stir in minced basil.

Sun-Dried Tomato Spread:
1 1/3 cups Roma tomatoes, seeded and chopped
1 1/3 cups sun-dried tomatoes, soaked in filtered water for 20 minutes
1/3 cup soaking liquid from sun-dried tomatoes
2 tbsp minced capers (optional)
1 tbsp dried Italian seasoning
1 tsp raw agave syrup
1/2 tsp sea salt
1/4 tsp black pepper

Method:
1.    Blend all ingredients together in a food processor until smooth.

Other Ingredients:
2 cups organic wild rocket
1 pint organic cherry tomatoes (slow roasted in the oven for about an hour while baking crust)
1/4 cup minced fresh basil leaves
Juice of 1 lemon
First cold pressed extra virgin olive oil
Sea salt and black pepper

Source: http://www.leafygreensandme.com/2011/08/sun-dried-tomato-cashew-basil-ricotta.html#sthash.7UP6Rx7z.dpuf

Roasted root vegetable with thyme… from Chef Neven Maguire

Healthy Vegan Recipe - Roasted root vegetable with thyme

Healthy Vegan Recipe – Roasted root vegetable with thyme

 

 

 

 

 

 

 

Ingredients

•    450 g (1lb) carrots
•    450 g (1lb) parsnips
•    1 large shallot, finely chopped
•    1 tsp fresh thyme leaves
•    40 g (1 1/2oz) butter
•    drizzle maple syrup
•    maldon sea salt and freshly ground black pepper

Method
1.    Preheat the oven to 180C (350F), Gas mark 4. Peel the carrots and parsnips and then cut into even-sized batons. Take a large piece of tin foil or a double sheet of parchment paper or and pile the root vegetable batons in the middle.
2.    Scatter the shallot and thyme over the root vegetables and dot with the butter, then drizzle over two tablespoons of water and the Maple syrup. Season to taste, then fold in the sides of the parcel to enclose the root vegetables by bringing up the sides, then folding over and twisting the edges.
3.    Place the foil bag on a baking sheet and roast for 1 hour until the carrots are meltingly tender and slightly caramelised. To serve, either open the foil parcel at the table or carefully pour the carrots and parsnips and all of their juices into a nice big warmed dish.

Notes:
The oven temperature for these roasted vegetables is quite flexible so simply put on the bottom shelf of your oven depending on what other things you need to cook and adjust the cooking time accordingly.
These can be prepared well in advance leaving nothing to do last minute. Expect of course remembering to pop them in the oven!
Feel free to experiment with your own favourite selection of root vegetables such as swede or turnips but just remember that celeriac can oxidize and beetroot will colour the other vegetables.

Source: http://www.rte.ie/lifestyle/food/recipes/2013/1209/4138-roasted-root-vegetable-with-thyme/

Delicious Plan B Stir Fry

Health vegan recipe - Stir Fry

Healthy vegan recipe – Plan B Stir Fry

 

 

 

 

 

 

Ingredients
• handful of broad beans
• 2-3 jerusalem artichokes
• 250 g or a small packet of tofu
• 1 big sweet potato
• handful of unsalted cashew and pine nuts
• 2 tblsp soy sauce
• 2 tblsp sesame oil
• drizzle of honey
• stick of lemon grass
• thumb size piece of ginger
• 1-2 cloves of garlic

Method
1. Toast the pine nuts and cashew nuts in a pan until they start to colour, no oil is needed for this.
2. Chop up the sweet potato and Jerusalem artichokes and pop them on a tray with a drizzle of oil. Bake them in the oven at 180 degrees for about 15-20 mins or until tender.3. Put  ome noodles in a pot of water and cook as per the cooking instructions on the packet.
4. Cook the garlic, ginger and lemon grass in a hot pan at a high heat for 3 minutes stirring constantly.
5. Add the chopped tofu which you can marinade in 2 tbsp of soy, 1 tbsp of sesame oil and a squeeze of honey in advance.
6. Cook the ingredients in the pan for a few minutes before adding in your broad beans.
7. When the sweet potato and Jerusalem artichoke are ready pop them in the pan and mix everything together.
8. Add in your noodles and let them soak up all the juices. Add more soy and sesame oil to taste.
9. Throw the toasted nuts in at the last minute and reserve a few to garnish!
10. Serve and enjoy!
Source: http://www.rte.ie/lifestyle/food/recipes/2012/0222/2983-plan-b-stir-fry/