Tag Archives: simple

Vegan pancakes

20170213_112500

Easy peasy tasty vegan pancakes.

This is my go to way of making pancakes. It’s not a skilled or exact science, I just eyeball everything, chucking it straight into my blender and voila, pancakes in what feels like seconds!

But pancakes are such a divine and delicious breakfast, snack or treat that everyone needs to be able to have this at their fingertips.

See Notes section below for ideas and suggestions!

Ingredients

  • Oats
  • banana (riper the better)
  • plant milk
  • chia seeds, cinnamon, peanut butter (optional)

Method

  1. Place oats in blender and blend until a fine mill oat flour.
  2. Add banana and milk.
  3. The ratios are approximately 1/2 cup oats, 1 small banana and 1/4 cup milk. Adjust accordingly until you get a smooth batter with a good consistency – you don’t want it to be too runny or too thick either.
  4. Add optional ingredients such as seeds and cinnamon and blend.
  5. Heat a non stick frying pan and spoon approximately 1 heaped teaspoon per pancake.
  6. Use a spatula to flip after a minute or two.

Notes

*Add the optional ingredients as noted above and try other flavours such as chocolate by adding a spoonful of cocoa/cacao powder

*To make chocoloate chip pancakes, stir in choc chips once you have blended up your batter before frying

*Replace oat flour for any other flour of choice. For Gluten Free flour you will likely need to use a higher quantity of milk/water.

*If you are not using a non-stick pan use a little oil or vegan marg; coconut oil works well.

*Serve with fruit, nuts/seeds, chocolate sauce, nut butters or maple syrup

20170213_112712
Pictured served with Raspberry Whip Cashew Butter by Almighty Foods, Chocshot sauce and dark chocolate drops
Advertisements

Scottish Tattie Scones

Aye ye canny beat a tattie scone! …or for those south of the border, potato scones… a bit like Irish potato bread or English potato cakes… only better of course 😉  I only recently discovered that folk on the West coast of Scotland call Potatoes ‘Totties’ rather than ‘Tatties’ as we do on the East coast… so there you go, fact fans! (As a qualified Literacy teacher linguistics never fail to amaze me!)

A Scottish classic, no full breakfast is complete without them… or hangover for that matter! Delicious on a soft bread roll with ketchup or brown sauce, and obligatory Irn Bru! …or my personal favourite – with marmite and avocado – mmm… a marriage made in food heaven, you’ve gotta try it!

The packets of ready made potato scones you get in Scottish supermarkets are already baked so you can eat them cold straight out of the packet, pop them in the toaster or under the grill, or indeed, fry them up in a pan… but making your own is sooo easy and so delicious that everyone can make their own from scratch, so here’s how…

Tattie (Potato) scones:  (makes 12 scones)

Ingredients

  • 400g floury potato (3 medium, peeled and roughly chopped)
  • 50g vegan margarine (approx. 3 tbsp) e.g. Vitalite
  • 75g plain flour (approx. 4.5 tbsp)
  • salt and pepper

Directions:

  1. Boil the potatoes in salted water until tender, then drain and mash.
  2. While the potatoes are still warm, stir in the butter.
  3. Add the flour, season with salt and pepper and stir to combine.
  4. Divide the mixture into three and roll out between two sheets of baking paper. (You want the scones to be at least the same thickness as a £1 coin).
  5. Cut your rolled out scone into quarters and gently peel them from the baking paper.
  6. Heat a griddle or frying pan and lightly brush with oil. Place the potato scones in the pan and cook for approx. 2 minutes each side.

Notes

*Try substituting white potato for sweet potato – you’ll likely need to use more flour as sweet potatoes are a lot wetter when cooked.

*The mixture needs to be dough like but not too moist and not overly dry; Try adding 3 tbsp flour to begin with and mixing, then adding more as required.

*To make these gluten free use less flour; gluten free flour tends to absorb more liquid.

*Instead of rolling into a circle and quartering, try rolling into individual rounds or cutting into squares.

*After mixing in the flour, a delicious variation is to add in some grated vegan cheese and spring onion.

*Experiment with other added flavours and seasonings such as turmeric, smoked paprika or chilli pepper for a kick!

*Once rolled, instead of cutting into individual scones, fry or grill gently then top with pizza toppings for a delicious potato pizza base!

 

Raw Vegan Caramel Shortcake

20160403_200431

When I say these are heaven in your mouth I’m not exaggerating. Guilt free, gluten free, refined sugar free heaven. And like all my recipes 100% cruelty free of course.

Caramel shortcake. Millionaire’s shortbread. Twix bars… it could be given a plethora of names but it’s a crumbly, biscuity base, with luxuriously silky caramel and crunchy chocolatey topping to bring it all together… divine!

So I’m referring to all the components as their regular, naughtier counterparts however this doesn’t taste like regular, conventional caramel or shortcake… but it does give you the same sweet hit and tastes a lot like the naughty versions we all know and love, just in a better, lighter, healthier way… if that makes sense.

These can be kept in the freezer meaning they’ll last for ages… I doubt anyone could make them and have them last that long though as they’re just. too. good!img_20160403_145754

Here’s how to make them and what you’ll need for each layer:

Shortcake bottom layer:

1. 5 cups rolled oats
1/2 cup ground almonds
1 tbsp almond coconut butter
1.5 tbsp coconut oil
2 tbsp maple syrup

Caramel middle layer:

1.5 cups medjoul dates, soaked in warm water
3/4 cup (soaked date) water
2 tbsp coconut oil

Chocolate top layer:

2 tbsp Almighty Foods Hazelnut Fuj (if you dont have this, use any other chocolatey spread)
2 tsp choc powder / raw cacao (I used one of each)
2 tbsp almond butter
1 tbsp coconut oil

*If you want to make it really rich and a bit of a crispier choc layer, melt some dark chocolate into the mixture. Around 30g would do but you can add more or less as preferred.

Method:

1. Soak the dates in enough warm water to cover, for at least 2 hours.

2. In a food processor or blender (I used a nutribullet), blend the oats to a fine powder. Put in a bowl and mix with the melted coconut oil and maple syrup until blended together well.

2. Press into the bottom of a rectangular tin or baking tray. I used a foil tray-bake tray as you can see in the pictures. Place in the freezer to set.

3. Measure out the date water and add to the melted coconut oil and dates then blend until smooth. Spread this ‘caramel’ mixture over the bottom ‘shortcake’ layer and return tray to the freezer for about an hour.

4. Add the ingredients for the chocolate layer to the blender and blend well, until completely smooth and it looks like a thick chocolate sauce. Spread this over the caramel layer once it’s set, and freeze for around 2 hours. Slice into individual squares… or into long thin slices, more like Twix bars.

5. Store remaining slices in the freezer. Remove shortly before eating to allow to defrost slightly or enjoy in summer immediately, almost like a choc-ice!

12960099_1070579743007466_1394377593_n

If you try this let me know what you think! Tag me in your creations on instagram @vegan_plate

Baba Ghanoush

Baba ghanoush… Bhaba … Babha… Babah… Ganoush… Gahnoush… However you spell it, you cant go wrong with this classic dish… a bit like a sexy older sibling to houmous (Hummus?!) …it’s silky and smokey and oh so finger licking tasty!

Use it as a dip for pitta, a filling for spuds, a stir through sauce for posh mushrooms on toast… oh the delicious options are endless!

Loving the fact that Aubergines (Eggplant!) are so reasonably priced too so this can be a really quick, simple and cheap go to dish that’s sure to impress not only your taste buds, but any loved ones lucky enough to have you make them this!

14693738_203382443418968_5868750863530459136_n

I served mine with baked tofu and lemon roasted asparagus

You’ll need:

  • 1 Aubergine
  • 1/2 tin chickpeas or butterbeans (you can make this dip without either but I like the texture it gives, plus added nutrition, bonus!)
  • 1/2 lemon, squeezed
  • 1 large clove garlic
  • 2 tbsp tahini
  • Sprinkle sea salt
  • 1 tsp smoked paprika and/or 1/2 tsp cumin

*If you like a very smoked flavour you can use smoked garlic, smoked salt or even add in ½ tsp liquid smoke

Directions

  1. Preheat oven to high or medium temp.
  2. Simply pierce your aubergine and place in tray onto top shelf in oven. You can also roast your garlic if desired.
  3. Bake until the aubergine skin begins to darken up and starts to crisp slightly. It’s perfectly baked when the inner flesh has gone very soft and caramelised.
  4. Remove and cut in half with a sharp knife (hold with a clean towel if very hot) and pull the flesh away from the skin with a spoon – It should be soft and tender and the skin should come off easy. Add flesh to a food processor. (Feel free to add your aubergine skin to the mix too if it’s lovely and soft as it will blend well).
  5. Add lemon juice, garlic, tahini, chickpeas/butter beans and a pinch of salt and mix until creamy. Taste and adjust seasonings as needed. (I like a bit more tahini because I have a tahini obsession).
  6. Serve with pita and/or tortilla chips and veggies. Will keep covered in the fridge for several days.

Top tip! Stir through some mayonnaise (try my easy peasy version) for a deliciously creamy, flavour that’s an ideal topping on just about anything… and also ideal for dipping pretty much everything! Particularly chips YUM!

If you try this let me know what you think! Tag me in your creations on instagram @vegan_plate