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Cuisine, Vegan

Vegan & gluten free pancakes: delicious and light!

6 August 2013

Ok, you think pancakes are only made with eggs, milk, and wheat flour?  Now, check it out! I replace eggs with banana, cow’s milk with vanilla almond milk, and wheat flour with gluten free flour (from from potatoes, sorghum, tapioca, garbanzo and fava beans).

 

photo-91

 

Ingredients (4 servings)

 

  • 1 cup of gluten free flour (240 ml)
  • 1 tablespoon of backing powder
  • 1 tablespoon of agave sirup 
  • salt, one pinch
  • cinnamon, one pinch
  • 1/3 banana (ripe or 2 minutes in the microwaves) 
  • 1 tablespoon of non dairy butter

 

Recipe 

 

  • Mash the banana
  • In a bowl combine all the dry ingredients 
  • Combine banana and milk
  • Add to dry ingredients and mix (if the dough is too dry add milk / to liquid add flour)
  • For better results, let dough sit for 20 minutes 
  • Melt the butter in a medium/small pan over medium heat, and add the pancake mix
  • When bubbles appear on the pancake, turn over! 
  • Cook for 1 or 2 minutes

 

 

I love my pancakes with banana/grated coconut and maple syrup!

What do you put on your pancakes?

 

 

Cuisine, Vegan

20-minutes vegan Chop Suey!

24 July 2013

Dear all,

As you know I really love asian food, but sometimes it’s really hard to find vegetarian/vegan dishes… without fish sauce.

If you like Chop Suey, my recipe is super easy, low fat and takes only 20 minutes to prepare. Ready?

Ingredients for 2 servings

  • Sunflower seeds / 2 tablespoons
  • 1 carrot
  • 1 box of bamboo shoots
  • kale / 50g
  • 6 mini Portobello’s mushrooms 
  • Shitake mushrooms /1 box 
  • 1 onion
  • soy sauce / 3 tablespoons
  • rice vinegar / 1 tablespoon
  • olive oil or sesame oil / 2 tablespoons
  • optional: vegan chicken

Recipe

  1. Slice all the vegetables
  2. Fry them at high heat in oil and stirring frequently
  3. Add the rice vinegar and the soy sauce
  4. Cook for 8 minutes (keep vegetables crunchy)
  5. Enjoy i-m-m-e-d-i-a-t-e-l-y

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Cuisine, Vegan

Thai Vegan Green Curry

11 July 2013

Yesterday I posted on Twitter a picture of a homemade thai diner and some of you asked me to share the recipe. Good news it’s very (very) simple, really tasty and vegan!

Ingredients for 4 servings

  • 1 onion
  • 1/2 green pepper
  • 6 little portobello mushrooms
  • 1/2 eggplant
  • 1/2 zucchini
  • 1 box of bamboo shoots
  • 1 box of baby corn
  • 1 can of coconut milk
  • green curry paste (You can differ the dose according to the taste you are looking for)
  • 2 tablespoon of soy sauce
  • 1/2 lime

Options: You can add veggie chicken (textured soy protein)

1. Dice all the veggies (except bamboo shots and lime)

2. In a pan, heat the oil at medium temperature and stir in the chopped onions. 

3. Add the vegetables (except the lime) and the veggie chicken, and stir occasionally (10min) 

4. Add the coconut milk, and the green curry paste. Be careful, the green curry is VERY spicy. Add 1 tablespoon, taste, and add another one if the sauce seems to light.

5. Add the soy sauce and the lime

6. Cover and cook over low heat for 15 minutes more

You can serve this dish with Thai Jasmine rice.

yum

Bon appétit!

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