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!

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!

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!