Month: February 2019

Red Beet-Quinoa Burger

Red Beet-Quinoa Burger

Red Beet-Quinoa Burger Burgers 1 cup red beet (peeled and cut into cubes) 1/2 cup red quinoa (white is fine) 1 tbsp olive oil 1 tbsp flax egg 1 onion (finely diced) 2 garlic cloves (crushed) 2 tbsp wholemeal bread crumbs 1 tsp coconut oil 

Butternut Squash Noodles

Butternut Squash Noodles

  Butternut Squash Noodles 1/2 butternut squash (large) 1 tbsp extra virgin olive oil 1/4 cup almonds (sliced) 1 tbsp extra virgin olive oil 1 large garlic clove (minced) 1/4 tsp red pepper flakes 1 onion (minced) 1/2 cup oat milk Salt and pepper (for 

Cinnamon Rolls

Cinnamon Rolls

 

Cinnamon Rolls

Dough:

  • 50 g vegan butter (melted)
  • 300 ml warm almond milk
  • 1 chia egg
  • 1 tbsp cane sugar
  • 1/2 tbsp salt
  • 2 tbsp cornstarch
  • 1 bottle vanilla extract
  • 500 g flour
  • 7 g yeast

Filling:

  • 75 g soft vegan butter
  • 1 cup cane sugar
  • 2 tbsp cinnamon
  • 1 cup pecan nuts

Frosting:

  • 1/8 cup melted vegan butter
  • 3/4 cup powdered sugar
  • Pinch of vanilla extract
  1. Combine all dough ingredients in a bread maker machine and choose settings or in large bowl and mix all well together by hand
  2. Let it rise until double-sized usually an hour
  3. Roll out dough to a big rectangle, cover with butter cinnamon and nuts
  4. Roll up from the longer end of the dough
  5. Cut the roll with a very sharp knife in 0.8 inch slices and place on a baking sheet covered with parchment paper
  6. Leave less than 1 inch between the rolls
  7. Let rolls sit and rise at a warm place for another 30 minutes
  8. Preheat the oven to 390 °F

  9. Bake cinnamon rolls for 15 to 20 minutes
  10. Mix all the ingredients for the frosting together and spread over the warm rolls

Cashew Veggie Coconut Curry

Cashew Veggie Coconut Curry

  Cashew Veggie Coconut Curry 1 carrot 1 zucchini 2 tbsp coconut oel 1-2 cups coconut milk 4 tbsp tomato paste 3 tbsp curry powder 1 handful cashews With a vegetable peeler, peel stripes of one zucchini and one carrot Set aside In a large 

Coconut Macaroons​

Coconut Macaroons​

Coconut Macaroons​ 260 g shredded coconut (unsweetened) 2 tbsp coconut oil 2 tbsp maple syrup 1/4 tsp vanilla extract Preheat oven to 350 °F Line a baking sheet with parchment paper Add shredded coconut to a food processor until it becomes a dough Add coconut 

Zucchini with Chickpeas and Mushrooms

Zucchini with Chickpeas and Mushrooms

 

Zucchini with Chickpeas and Mushrooms

  • 1 large yellow zucchini
  • 1 onion
  • 1 cup mushrooms
  • 1 can chickpeas
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 handful vegan cheese
  1. Preheat oven to 350 °F

  2. Grease a baking dish
  3. Scoop out the flesh of the zucchini
  4. Place flesh in a bowl
  5. Chop onion and slice some mushrooms
  6. Heat oil in a skillet over medium heat
  7. Cook onions for 5 minutes
  8. Add mushrooms and chickpeas, salt, pepper
  9. Add some vegan cheese and the zucchini flesh
  10. Cook for another 5 minutes
  11. Spoon mixture into zucchini shells
  12. Bake in oven for 30 to 40 minutes, or until zucchini are golden brown

Cauliflower “Steaks”

Cauliflower “Steaks”

Cauliflower “Steaks” 1/2 large head cauliflower 300g (rinsed, green leaves peeled) 1 tbsp coconut oil 1/4 tsp sea salt 2 tsp maple syrup Preheat oven to 400 degrees F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it 

Spaghetti Squash with Potatoes & Carrots

Spaghetti Squash with Potatoes & Carrots

  Spaghetti Squash with Potatoes & Carrots 1/2 spaghetti squash 3 large carrots 5 mini potatoes Preheat the oven to 400 F° Slice the squash in half Use a spoon to scrape out the seeds Discard the seeds or save and toast them for a 

Banana Bread

Banana Bread

 

Banana Bread

  • 3 ripe bananas
  • 1 flax seed egg (1 tbsp flax seed with 2.5 tbsp water)
  • 3 tbsp coconut oil (melted)
  • 2 1/4 cup organic brown sugar
  • 2 tbsp maple syrup
  • 3 1/2 tsp baking powder
  • 3/4 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 3/4 cup oat milk
  • 1 1/4 cup almond meal
  • 1 1/4 cup gluten free flour blend
  • 1 1/4 cup gluten free oats
  1. -Preheat oven to 350 °F

  2. Line a loaf pan with parchment paper
  3. Make a flax seed egg

  4. Mash 3 ripe bananas in a large bowl
  5. Add all ingredients to a large mixing bowl
  6. Stir until combined
  7. Pour into prepared loaf pan
  8. Bake for 1 hour
  9. When golden brown on top the bread is ready
  10. Let cool completely before cutting