Tag Archives: Vegetarian

Easy to make clean, diary- and gluten-free breakfast pancakes

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Wow, pancakes, huh? First an ice cream recipe and now one for pancakes? You can hardly tell I’m still pregnant…

Yeah, that is right. Still no baby. Very uncomfortable, but no baby. I have put myself on “house-arrest”, meaning I’m very very reluctant to leave the home premises. I totally dislike it. I’d rather snuggle up with Netflix, my duvet and something cold, as in if-there-is-no-ice-cubes-in-this-drink-I-will-shoot-someone-cold. It’s not fun putting yourself on house arrest. I wish I had the urge to go explore and wander in the lovely summer weather, but no. Let’s see when I need to calm a screaming baby, I might have the urge to get out again. Fingers crossed.

Please note, for my vegan readers, that this recipe is not vegan. I have put some eggs in it. Even though I eat less and less animal protein, eggs are often my drug of choice, whenever I do.

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Again I have tried to make this recipe real simple, and it is! Only 5 ingredients and all you do is blitz them together in a blender before heating up the frying pan.

All you need is:
1 cup of gluten-free oats
1 cup of nut milk of your choice
2 eggs, preferably the ones you by from a local farmer or at your farmers market so you are sure the lovely chicks have eaten some grass and enjoyed the sun
2 tablespoons agave syrup, or syrup of your choice
Pinch of salt

You also need some coconut oil for the pan.

Blitz all ingredients in a blender and heat up the pan. When the pan is warm place a pea sized coconut oil on it let it melt and pour just nearly under half a cup of batter in the pan. Then you immediately turn the heat on minimum, and keep and eye out not to burn the pancake. Each side should be baking for about 3 minutes. Trial and error here, folks! See what suits you the best with the batter and heat combo, but you should be able to get 6-8 pancakes out of this – pancake style, not crepes style. Continue with the same coconut oil and batter procedure until you have no batter left.

Needless to say, but please… Eat immediately when all the pancakes are done!

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Vegan Raw Avocado & Coconut Ice Cream with Lime

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So… 3 weeks and a couple of days to go. We had our first birth preparation class, and it totally build on the information I have gathered so far, but for the daddy-to-be I think it was a revelation and he now also feels like we would be able to manage a birth should it happen tonight (It won’t though!).

The more heavy, big and bloated I get the more important it is to keep those healthy habits, but I can now say I honestly have more bad days than good. Fuck it. I can’t be bothered. It so so hot outside, I feel like sitting in our freezer. So obviously, ice cream is my go to remedy. Before getting too much of a fatso by allowing myself to eat ice cream everyday, I thought I would try to make a clean friendly ice cream. It’s vegan and raw, and without refined sugar. Gluten free as well. Only five ingredients, which means it’s quick easy to make.

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This ice cream do taste of avocado, but it’s accompanied with the zingy lime juice and zest, and very sweet with the agave syrup. So there you have it, fresh, sweet and full. Kinda like how I feel nowadays. Very very full… Not so fresh!

Just be aware that if you don’t have an ice cream machine, you need to account for the ice cream to freeze over 8 hours in the freezer. Maybe more, depending on your freezer.

All you need is:
1 cup of raw cashew nuts
1 can of coconut milk – not from carton, you need the creamy stuff from the can
1 medium avocado
1 cup of agave syrup
The juice from 4 large limes, plus grating from 1 lime, the green lime zest

Start by blending the cashews, avocado and coconut milk in a powerful blender. All the nuts needs to be completely incorporated into the mixture, no bits and bobs left. Transfer to a bowl and add the agave syrup. Whisk well to incorporate all the syrup in the mixture. Then add the lime juice and zest and again whisk to blend the mixture well.

Transfer into either a ice cream machine, or into a freezer friendly container. If you are using the container and freezer solely, remember to take out the ice cream every hour during freezing time, and stir thoroughly to minimise the manifestation of ice crystals.

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Roasted Summer Veggie & Chickpea Salad

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This salad is ever so simple and it’s the simple ingredients and choice of which that makes the chickpeas the best you have ever had – no, no, seriously! Keep on reading and I will tell you why…

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I recently discovered that I tend to like spring and summer more than autumn and winter. Previously I have never made that distinction. Never have I had a favorite time of year and season. I find it depressing. Why have favorites? What will then happen when we hit one of the other seasons that are a lesser favorite? We will just not enjoy it as much? Stupid thing to think about.

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So, I’m going to try not to care so much about favorites going forward but how hard is it not, when all the fresh new veggies just pop out during these two seasons and you suddenly are made aware that you have gone 9 months or so without the taste of really good and sunny-ripe locally grown tomatoes? The same with asparagus? And new Danish potatoes? I don’t normally eat that many potatoes – unless they are sweet potatoes – but when it’s summer I go all in on the Danish kind. There are none better. Seriously!

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Try giving this warm salad a go – the new veggies roasted with the chickpeas, oil, lemon and chili flakes makes for a wonderful mouth bite!

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All you need is this:
20 new potatoes – they have to be new. So new you can peel the skin of them just by rubbing your thumb on them.
20 small new tomatoes, preferably in different colors
10 green asparagus
1 can of boiled chickpeas
Juice from 1 lemon
Olive oil
Salt and peper to taste
1 – 2 teaspoons of small chili flakes

Start by scraping away the skin from the potatoes, or if you like to keep it on, make sure to safely remove all dirt and soil from the skin before using the potatoes. Boil the potatoes for 15 – 20 minutes in plenty of salted water in a pot, but make sure not to over-boil them. Keep an eye out and poke them with a fork to see when they are done.

Chop the tomatoes into halves, the asparagus into 1 inch pieces and drain the chickpeas.

In a tray that is eligible for the oven, place the asparagus, chickpeas, tomatoes, chili flakes, 2 tablespoon of olive oil and salt and pebber and stir around to make sure all the ingredients is covered evenly in seasoning and oil. Roast in the oven for 20 minutes at 200 degrees Celsius and stir occasionally while cooking.

When the potatoes have cooked, drain the water from them and set aside. Just before the veggies are done roasting in the oven, dice the cooked potatoes. When the roasting is done transfer the veggies and chickpeas into the pot with the potatoes and stir gently to make sure all the potatoes are covered with the lovely chili and lemon oil and veggie juice from the roasting. Serve warm immediately!

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Miso Cashew Mayo Corn on the Cob

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OMG, OMG, OMG, OMG… I don’t have much to say to this Miso Cashew Mayo recipe, other than oh.my.god. Try this and don’t stop with just pouring it over the hot steamed corn. Try steamed and griddled broccoli, asparagus, courgettes, and so forth. Make this and then go dipping!

All you need to dress 4 large corn on the cob is:
4 large corn on the cobs
3/4 cup of cashews
1/2 cup of cashews, soaked in water overnight
Juice of 1 lemon
3 teaspoon miso paste (I’m using Brown Rice Miso Paste, but all flavors can be used, with slightly different outcomes in flavor)
1/2 teaspoon of coconut nectar syrup, or other syrups of your choosing
1 heaping tablespoon nutritional yeast
Chili flakes and sea salt for seasoning

Blend all ingredients together to form a liquid dressing. Boil corn on the cobs in plenty of salted water for 7 minutes or until they have a golden yellow tone. Transfer to a plate and dress the cobs with plenty of of the mayo. Finalise the dish by pouring plenty of chili flakes and salt over and serve immediately.

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!