Low carb porridge with chia and flax seeds – low carb, vegan, gf, high protein

It’s not carb free, but it does taste great and simulate the consistency of porridge without all the crappy lethargic feeling you get afterwards. I guess it’s high protein too.  Either way I feel far better after eating this than the regular version.

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Ingredients: serves 1 generously

1 tbsp white chia seeds, organic if possible
3 tbsp ground flaxseeds (linseed) with goji berries and sunflower seeds (or 2 tbsp plain and add your own berries /seeds)
1 tbsp gluten free organic porridge oats
1 cup rice milk (or milk of choice)
1 tsp rice malt syrup (or sweetener of choice)
Optional: cinnamon and dried sour cherries

Method:
1. Put everything in a saucepan on a medium/low heat
2. Stir well until mixture thickens to porridge consistency
3. Serve immediately

Enjoy!

Easiest paleo flatbread ever with Instant vegan savoury cashew cheese

Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.

On a side note..  hello 🙂

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Ingredients &  Method – serves 2-4

Super easy paleo flatbread:

Vegan pasta sauce of choice
Ground almonds
Flax seed
Generous pinch of salt

No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.

Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.

Cashew cheese:

4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste

Mix everything together
Adjust seasoning to taste

Enjoy!

Stove top rice pudding for breakfast – vegan, gf, low FODMAP

This rice pudding takes significantly less time than its baked counterpart, although still longer than most of my other recipes. Next time I’ll make a triple batch then portion it out and store it in the fridge for later use.  You also have to be careful not to let it boil over, so it requires constant supervision. I got distracted and mine boiled over twice
-_-”

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Ingredients – serves 2 generously
100g long grain rice, not easy cook
800ml soy milk
1 tsp organic vanilla powder
2-4 tsp brown sugar or sweetener of choice, optional
Splash of soy milk to serve, optional

1. Put the rice and a little over half the soy milk into a heavy bottomed saucepan. Bring to the boil then simmer for 15 min, ensuring it doesn’t boil over.  The rice will cook and swell and the liquid will thicken somewhat.
2. Add in all of the rest of the ingredients and bring to a rapid boil, stirring all the time. Stirring breaks up the rice grains and thickens the mixture more, 7 minutes later you should be done. If u want it smoother you could use a stick blender, or add a bit more liquid and cook until everything dissolves.
Serve immediately
Enjoy!

Low FODMAP breakfast: vegan tofu “omelet” with sushi rice & veggies

The low FODMAP diet is one of the most restrictive I’ve ever been on…  No onion, garlic, asparagus, watermelon, avocado, apples, gluten, dairy… The list goes on and seems to follow no discernible pattern – you just have to learn what you can have and can’t.  Especially with my additional intolerance to sugars and, more recently, oats, it’s been pretty hard finding a breakfast I can actually eat without feeling awful afterwards.  I knew about this diet a couple of months ago but couldn’t bring myself to try it because of all the restrictions above & beyond paleo, low sugar and vegan which I don’t even manage most of the time as it is. But after a truly horrible past couple of days where I found out, after several bowls of granola with milk then soy milk, that I’m quite severely intolerant to both lactose and oats (urrggh) I think the sacrifice has got to be worth it now not to feel like that ever again.

This is a yummy, fluffy, slightly crispy on the edges, soft in the middle, flavoursome vegan take on an omelet. I didn’t think it tasted much like egg, but I think I liked the flavour combination  better than acrid egginess anyway. I served it with sushi rice made with stevia instead of sugar, though I now realise erythritol is probably not allowed in the FODMAP diet as a polyol. I’m still learning, and I seem ok enough after eating it… Let’s face it, it’s not going to be as bad as lactose or oats.

Anyone else having to be on this diet, hugs

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Ingredients – serves 1
250g silken tofu
1 tsp oregano
Half a sun dried tomato, chopped finely
Green parts of one scallion/green onion only, chopped finely
2 tbsp nutritional yeast
Pinch of smoked paprika
Salt to taste
Onion or garlic infused oil to fry

1. Put everything except the frying oil into a blender and puree until smooth
2. Heat frying oil in a pan then carefully pour the thick puree into it. Fry for 5-6 minutes until the edges look like they’re starting to get crispy.
3. Finish off in the grill (broiler) to set the top a little.
Serve immediately with veggies of choice and sushi rice if you like, because hey, why not. You could probably use this as a filling inside a sushi roll if you could be bothered making one.
Enjoy!

Asian style broccoli

I love broccoli in most things, but this has to be one of the absolute best ways to eat it.

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Ingredients – serves 2-3
1 pkt broccoli, steamed, about 250g
Pinch garlic powder
2 tsp soy sauce
1/4 tsp hot Paprika
1tbsp toasted Sesame oil
Toasted Sesame seeds to top

1. Mix everything together
2. Serve immediately
Enjoy!

7 minute “chicken” curry

Wait, what? Everyone knows you can’t make a good curry from scratch in 7 minutes, right? Actually, you can, if you know the shortcuts to use and *why* curries take hours to begin with. It’s the slow cooking of all those onions and tomatoes down to a thick sauce… So by using those pre-cooked crispy onion pieces you buy in tubs and passata, you get a similar enough sauce in a fraction of the time. Once you’ve added the spices and chicken substitute (we used quorn) you can hardly tell the difference from the much longer version (see one of our previous posts, sweet potato & spinach curry).

Use whichever spices you like, or if you want to get realy fancy, fry and grind your own… But then you may aswell make the curry the long way. This recipe is more about good, healthy, yummy and fast than authenticity, although it is far superior in that respect too to most other speedy options.

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Ingredients – serves 2
500g passata
1/3 tub good quality crispy onion pieces (nothing but onion, flour, salt and oil please – we used top taste)
500g chicken substitute of choice (we used quorn chicken style pieces)
1/3 tsp each turmeric, cumin, coriander, garlic powder, chilli flakes (or to taste)
2 tsp garam masala or curry powder
Salt to taste
Rice to serve

1. Put everything in a saucepan at once. Add a little water then bring to the boil
2. Cook for about 7 min or until the chicken pieces are done. Stir every so often and add a lil more water if required to stop it catching on the bottom of the pan
3.  Serve with rice or naan.
Enjoy!

Vegan kimchi

A spicy, salty fermented pickle that is the basis of many korean dishes. A couple of my past posts have used it so I thought it only right to post the recipe properly.  Adapted from maangchi’s easy kimchi recipe on her site.

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Ingredients – makes about 2 litres
3lb cabbage
1/3cup salt
2 cups pureed korean pear – aka  Asian pears, but I’ve also used ripe conference pears, about 2 largish ones (peeled & cored before blending with a lil water)
1/3 cup soy sauce plus some salt
2 cloves garlic (the original calls for wayy too much imo. Wayyy too much)
1tsp minced ginger
1 cup minced onion (1 large onion)
3 green onions
1 granny smith apple
2 medium carrots, peeled
1/2 cup hot pepper flakes, or if like us y can’t get a hold of that, 46g ancho chilli powder plus 1tsp hot paprika & 2 generous pinches chilli flakes

1. Cut the chinese leaf into small pieces and remove the stalk. Wash well 2/3 times and drain (pic 1)
2. Add the salt and toss well. Allow to sit for 30 mins then toss again, repeating this 3 times. The leaves will wilt, release water and shrink considerably in size (pic 2)
3. Wash and drain the chinese leaf well. Chop the green onions, carrot and apple into matchsticks and add (pic 3)
4. Put all remaining ingredients into a food processor with 1.5 cups of water and blend until smooth (pic 4)
5. Mix your paste into the veggies, then store in a plastic tub in the fridge until needed. You can eat it immediately or let it ferment a couple of days at room temp to get a bit more sour, before storing in the fridge.
Enjoy!