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!

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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!

oat & banana flapjacks

This recipe was adapted from the Dietician UK website.

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Ingredients – makes one 9×13″ pan

400g rolled oats (I used 300g jumbo organic steel cut and 100g mornflake instant)
150g butter or spreadable butter, or margarine/ non-dairy alternative
2 tbsp honey or golden syrup
2 large, ripe bananas, mashed

1. Melt the honey or syrup and fat together in the microwave, in a large bowl.
2. Mix all the ingredients together
3. Spread into an oiled, parchment lined 9×13 ” pan and bake at 150 degrees C (fan). No need to preheat.
4. Half an hour later, or when the top is starting to turn golden, remove from the oven and allow to cool slightly before slicing. Allow to cool fully then store in an airtight container.
Enjoy!

Incredible korean style crispy green pancakes – vegan, gluten free, low carb, paleo

You know when something tastes so good you can’t resist eating it while you cook, and when you finally get to the table you forget all about things like table manners and cutlery and start tearing bits off with your hands in excitement? This is one of those things. It took me a full 15 minutes of eating before I could muster enough sense to pick up the fork. I’m stuffed now but still find myself longingly staring at the uneaten half of my third helping. Oh yes. This is one to get the fat-pants out for.

Except, it isn’t… It’s almost all veggies, with gram flour, onions, vegan kimchi  (thank you miss Maangchi!) and seasonings – apart from the oil used to fry them in there aren’t that many calories in them at all, for the way they taste. It’s like an amazing, crispy, pakora-like pancake but a billion times better… No overabundance of powdery dough, just the sweet, cruncy green veggies coated in a light layer of delicious, crisp, spicy batter… If I don’t stop describing this thing soon I’ll cave in and finish my plate. Make this. Especially if you find – as we did – a beautiful bunch of beets with greens intact that it’d be a crime to waste. They’re like kale but softer, less grassy and more sweet tasting. Although I’m sure baby kale or de-veined regular kale would work just as well.

Adapted from Maangchi’s kale pancake and kimchi pancake recipe vids on YouTube.

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Here it is next to some stir-fried veggies… Yummm

Ingredients – serves 3-4
1 large bunch of beet greens with stalks, maybe 150g, chopped
1.5 pak choi, washed, sliced
1 medium onion, diced
1 green onion (scallion), chopped
1 medium chilli pepper, de-seeded and chopped finely
1/4 tsp smoked Paprika
1/2 cup kimchi of choice (we used vegan homemade – to Maangchi’s easy recipe with soy sauce instead of fish sauce & pear instead of rice flour slurry)
2 tbsp soy sauce
2 tbsp toasted Sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp salt
About 3/4 cup water
Up to 1 cup gram flour, or as much as required to make a thin batter that coats everything.
Generous amount of oil to fry in (2tbsp per pancake)
Optional – toasted Sesame seeds as garnish

1. Put everything except frying oil and gram flour in a large bowl
2. Mix well then add half the gram flour, mixing and gradually adding more until a thin batter coats everything and there are a few tablespoons more of it at the bottom of the bowl
3. Heat your pan with 2tbsp oil on high, putting ladlefuls of the mixture into it when hot, then flattening them out to make a relatively thin pancake (thinner means crispier and tastier). Fry until crispy on the bottom (around 3 min) then flip using a spatula, or just using the pan if you want to show off. Cook the other side until that’s crispy too, a few more min.
4. Transfer to a plate then start the next pancake in the same way. Stack the pancakes to keep them warm as you cook. Try not to eat too many as you fry!
5. Serve immediately, topped with toasted Sesame seeds if you like.
Enjoy!

Vegetarian cheese buldak – vegan option

This was adapted from Maangchi’s recipe on YouTube for tradition korean cheese buldak – firey chicken topped with cheese. We made it twice in the last two days with our chosen chicken substitute and it is delicious! Spicy, flavoursome, savoury with a little hint of sweet, a little crunchy from the veggies, soft and juicy from the “chicken” and covered in cheese- what’s not to like? Sometimes fake meat recipe substitutions fail because the flavour is off, in this it was perfect because all the punchy pepper and strong flavour takes over and all you really need from the substitute is its texture.

I’ve made a couple of changes to her recipe – first I added some fresh (unfermented) kimchi because, hey, why not? (also made to her “easy kimchi” recipe but made vegan and lower carb by using soy sauce instead of fish sauce and pureed pear instead of rice flour slurry), and I didn’t have any korean hot pepper flakes or paste in the house so I substituted with a mix of hot and smoked Paprika, and a few crushed chili flakes and some other stuff, to mimic the smoky-hot-sweet flavour.  If you want to make this vegan just use a vegan cheese on top instead (she used mozzarella so something like that, we used feta because we had it in the house and my other half has a thing for it).

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Ingredients – serves 2 generously, 3 moderately

1 med/ large onion, diced
Sunflower oil to fry – 2tbsp
500g chicken substitute of choice – we used quorn chicken style pieces (nb ours contains egg)
1 cup vegetarian kimchi (you can leave this out if you want)
3 tbsp dark soy sauce
1 tsp pomegranate molases (optional)
1 tsp each smoked & hot paprika
1/4 tsp crushed red chili flakes, or to taste
1/4 tsp garlic powder (more if you like garlic)
1/4 tsp ginger powder (or less to taste)
4 tbsp Sundried tomato paste
2 tbsp toasted (dark) sesame oil
4-6 tbsp crispy onion pieces, optional
400g cheese of choice to top – we used 200g feta because that’s all we had about

1. Fry the onion in a little oil in a large, heavy frying pan until starting to brown
2. Add the “chicken”, kimchi if using, and fry for a couple of minutes
3. Mix all the other ingredients apart from cheese into a paste, then add to the pan with about 1.5 cups water, stirring very well
4. Stir, cover and simmer for about 12 min or until “chicken” is done – don’t let it boil too dry and burn though. It should have a thick juicy sauce. In the meantime preheat the grill /broiler to high
5. Top with cheese and a little more water if the sauce is too dry (the grill will dry it more) – just a couple of tablespoons – then grill until cheese is toasty and soft. Serve immediately.
Enjoy!

Vegan almond herb & onion crackers – Gluten-free, dairy free, paleo, low carb

These are great with nut cheese. You can dehydrate them if you want them raw instead of baked, too.  Like most recipes here, easy, fast, yum. A great staple/ alternative to crisp breads & crackers. Adapted from a recipe from the blog Olives for Dinner.

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Ingredients – makes about 20
1/3 cup ground linseed/flax seed
1/2 cup water
1 1/3 cup ground almonds
1/2 tsp smoked paprika
2 tbsp Nutritional yeast (optional – gives a cheesy flavour)
2 tsp onion powder
1 pinch garlic powder
2 tbsp dried oregano
1 tsp salt (we used half sea salt & half smoked salt – nb these crackers are quite salty so reduce this to half if you want to eat them plain)
1 sweet, pointed red pepper, finely diced (optional, but very tasty)

Method:
1. Put everything in a bowl. Mix until it looks like a soft, sticky dough.
2. Turn onto a greased, lined baking tray (we foil line & spray with oil). Dump the dough in the middle, grease hands well with olive oil, and pat down to make a flat cracker, about 4mm thick. Re oil hands as necessary while working.
3. Score into cracker shapes using a pizza cutter. Bake in the oven at 200 degrees C for 15-20 mins or until crisp. (or dehydrate for 8h at 110 apparently, but I haven’t tried that). Allow to sit and cool a little before removing from tray, the steam will help them loosen (removing while hot makes them stick).
Enjoy!

Alternative to macaron: Soft, fluffy paleo almond cookies – all natural, Gluten-free, dairy free

Delicious, soft, sweet, fluffy, easy & ready in 15 minutes from start to finish. What’s not to like? 🙂 these are like the easiest, healthiest macaron alternative you’ve ever tried. No crisp shell or frilly feet, but no supersweet sugar overload either. I’d prefer a bowl of these any day, you could fill & colour them to make them look more like the sugar loaded originals, or just enjoy them as they are.

Nb: if you want a smooth, macaron like top, spoon into small hemispherical or well-like silicone moulds (such as teacake, cupcake or cake pop moulds).

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Ingredients: makes 9-12
1 cup ground almonds
1/4 cup egg whites (4 tbsp or 2 egg whites)
Few grains of salt,
2 tbsp honey (or vegan alternative)
1/4 tsp vanilla extract

Method:
1. Put everything in a bowl and mix together. You should get a thick batter.
2. Spoon on to greased baking sheet or silicone mat as shown

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3. Bake at 165 degrees C for 12-15 mins, or until done.

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Enjoy!