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Carob pancakes with avocado carob pudding.. healthy enough to eat for breakfast!

I gave up sugar in January, cold turkey. After more than 10 months completely sugar free (everything, sucrose, honey, molasses, dried fruit, even fresh fruit for some of the time (I don’t recommend giving up fresh fruit, btw, was just what my body needed at the time)) I can report that after a while my desire to eat sweet tasting foods diminished HEAPS. Oh, and my health is way better!

However… as I am beginning to understand, even the seasoned sugar renunciant craves chocolate every now and then. When that happens, I fight back with these!

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Carob pancakes

2 cups buckwheat flour

2 tspn egg replacer

2 Tbspn soy milk

1/4 cup carob powder

10 drops liquid stevia

a dash of chocolate essence

About 2 cups water, maybe a bit more

A little oil, for frying.

Mix the flour and the carob powder. In a separate container, whisk together the egg replacer and soy milk. Now add all the wet ingredients to the flour mix. You might need more water- you want it to be nice and runny, easily pourable. Whisk well. Now, you know the drill. Put a little oil into either a non stick or cast iron frypan and set it to medium heat. Pour 1 pancake’s worth of batter into the pan and leave it alone until the bubbles pop. If you want a crepe instead of a pancake (like photo 2), use a spatula to spread to batter out so its very thin. It’ll cook really quickly.

Serve with avocado carob pudding:

1 ripe avocado

1 Tbspn carob powder

1 drop choc essence

4 drops liquid stevia (or if you have a really sweet tooth you can add more!)

As much water as required to make it your desired consistency.

Mash the avocado and add the rest of the ingredients. Serve on the pancakes! .

Voila! Chocolate cravings gone, breakfast sorted!

Homemade instant hot millet cereal with vanilla and coconut

Ok, so this isn’t anything showy. Just a warm, tasty and nourishing way to start the day. I’m living by myself for the next two weeks, which is quite strange as I’m used to cooking for at least 4. In a past life, I wasn’t a particulaly healthy vegan, so if I was just cooking for one I’d just snack on whatever was lying around all day. So, I decided that at the beginning of this two weeks I’d invest some time to make some quick and healthy breakfast and lunch options that I could have on hand when I need a quick meal. Enter hot millet porridge. I made the hugest batch of this- a premix of toasted ground millet, cinnamon, cardamom, coconut, linseeds, pumpkin seeds and sunflower seeds. You could add dried fruits or nuts too if you liked. Then all is required to prepare it is to put 3/4 of a cup of this in a saucepan with 1 1/2 cups boiling water, 1/2 cup non dairy milk and a teaspoon of natural vanilla essence and simmer for 2 mins.. voila, instant porridge. I know instant porridge is nothing new, but its much cheaper to buy whole millet, and cooking whole millet into a porridge takes about half an hour.. so, this is my new go to quick breakfast 🙂

Coconutty, vanilla infused instant millet cereal

 

Millet cereal pre mix

1L hulled millet grain

1/2 cup coconut

1/4 cup pumpkin seeds

1/4cup sunflower seeds

1/8 cup linseeds

pinch of salt

1 tspn cardamom seeds, ground

1 tspn ground cinnamon

 

Method:

Roast the millet in a saucepan over a low heat. Here https://aconsciouskitchen.wordpress.com/2012/09/18/tuesday-morning-pumpkin-brownie-millet-salad-and-vege-seed-balls/ is a link from an earlier post I made on how to nicely roast millet. Once its done (about ten mins), take a cup of the cereal at a time and grind it all in a spice/ coffee grinder. You want it to be quite a fine powder. (I couldn’t get my food processor to break up the grains, maybe if you have a super processor you would be able to.) Toast the whole seeds. Now mix all ingredients together in a storage container. Add some dried fruit or nuts if desired.

To  cook, put 3/4 cup millet cereal in a saucepan with 1 1/2 cups boiling water and 1/2 cup non dairy milk (almond or soy is nice.) Add a splash of natural vanilla essence. Stir constantly as it bubbles for two mins.

Serve hot with fresh fruit, a dash more milk or soy yoghurt and a sprinkle of coconut!

Vegan gluten free corn fritters with sugar free sweet chilli sauce :)

This morning I looked in the fridge to discover that someone had transferred a pack of frozen corn kernels from the freezer to the fridge. Ah, the joys of a shared kitchen! Actually, it worked out perfectly seeing as I had absolutely no breakfast or lunch plans, so, taking it to be a sign, I whipped up these corn fritters

vegan and gluten free corn fritters with sweet chilli sauce.. nom

This recipe makes 20 🙂

Ingredients:

2.5 cups sweet corn kernels

2 bunches fresh coriander, leaves and stems, finely chopped

1 cup quinoa flour

1 cup white or brown rice flour

1 cup buckwheat flour

3 tspn baking powder

1/4 cup tahini

1/2 tspn hing

1/3 cup ground linseed

2 tbspn egg replacer

1 tspn salt

1/4 tspn black pepper

1/4-1/2 tspn cayenne pepper (depending on how hot you want)

1 cup soy milk

around 2 cups water

a little oil for frying

Method:

This is so easy (as is everything I cook!) I literally put the dry ingredients in a bowl together and mixed well, then added wet ingredients and added water until it became a thick batter.-(still pourable, but very thick.) I then greased a frypan, and put the gas on medium heat. I   used a ladle to transfer the batter to the pan, and then once they were golden on one side, I flipped them to the other side. I think each one took about 4 mins to cook.. Then chucked them on a baking tray in a hot (200 degrees) oven for a few mins to crisp up. It was very very quick!

They need to be served right away, while hot, with the sweet chilli sauce recipe underneath 🙂

Sweet, sugar free chilli sauce

Chilli sauces that you can buy are so full of sugar- and fair enough too, the flavour combination of sugar and chilli is a winner. However, for those of us who are sugar free it puts chilli sauce in the “avoid” category, so without further ado, may I introduce 2 minute sugar free chilli sauce!

Ingredients:

1 tbspn chilli flakes (dried)

3 cups water

1/3 cup apple cider vinegar

1 Tbspn tamari

12 drops liquid stevia

1/4 tspn hing

1 tbspn paprika

1/4 cup cornflour, mixed to a paste with the same amount of water

Method:

Mix everything together except the cornflour mixture and paprika. Put it in a saucepan on the stove and heat until everything is bubbling slightly. Stir in the cornflour (it’ll go orangey-white ish, and thick.) Then, add the paprika, which will bring the colour back to red 🙂 If its too thin for your liking, add some more cornflour paste, and if its too thick, add a little more water.

These two preps took less than half an hr to make, start to finish. 😀

Vegan “omelette” with greens, cauli mayo and stevia sweetened ketchup…

I used to be into omelettes in my omnivorous days, however its been 3 years since I last ate eggs, and until last week, I didn’t even know that vegan omelettes existed.. so I have been omeletteless for a long time. Enter Vegan Richa’s rendititon: http://www.veganricha.com/2012/08/chickpea-flour-omelette-with-spinach.html. I saved this recipe when I saw it last week and finally had the opportunity to try it. So. tasty.

Vegan omlette, sugarfree ketchup, paprika potatoes, salad and cauli mayo :)- what a feast!

I made a few changes to her recipe- I substituted hing for garlic powder, silver beet for spinach and extra linseed instead of oats. Her  instructions are awesome, so I don’t think I need to add anything else.. seriously, the black salt use is inspired.

So I was halfway through cooking these tasty morsels when I realised that I didn’t know what to serve them with- it needed to cook while I kept working on frying the main event. Eventually I decided on paprika roast potatoes, ketchup, salad and cauliflower mayo.

Vegan, sugar free, gluten free omlette wrap

Sugar free ketchup:

Tomato sauces are always packed with sugar to balance out the acidity of the tomatoes- liquid stevia was perfect instead.

Ingredients:

3 cups diced tomatoes (I used canned, feel free to use fresh and boil them down  for about 20mins)

10 drops liquid stevia

1/2 a red capsicum/ bell pepper, diced finely

1/4 tspn cinnamon

1/4 tspn hing

4 cloves

1/2 tspn paprika

3 drops liquid smoke

1/4- 1/2 Himalayan salt, depending on salt preference.

Method:

Add all ingredients to a small saucepan and bring to the boil. Simmer until it thickens quite a lot, and lots of the water has boiled off (about 20mins.) Pick out the cloves, and if you like a smooth ketchup, whizz with a stick mixer for a couple of seconds. Done!

Cauliflower mayo:

I had heaps of prepped cauliflower sitting in the fridge asking to be used, so, cauliflower mayonnaise it was!

2 cups chopped cauliflower

3/4 cup suflower seeds

1/4 cup nutritioal yeast

2 Tbspns dijon mustard

1/2 cup lemon juice

1/2 cup water

1/4 cup oil

1/2 Tspn salt (Iused Himalayan)

1/8 tspn hing

1/2 Tspn black pepper

1/4 tspn cayenne pepper

1 tspn oregano (or other dried herbs, or a tablespoon of fresh herbs if you prefer) (dill tips might be nice, just a thought)

Method:

Add all ingredients to a food processor and process until smooth. I don’t have a fancy pants blender, and so to give it that smooth gloss that a high speed blender does I finished it off with the stick mixer for a couple of minutes. Somehow that whips it more into a gleaming “mayonnaise.”

Anyway, that is my lunch on this sunny Monday- I hope you have a beautiful Monday lunch too! X

Lemony poppy seed pikelets.

Pikelets are a NZ thing right? Its a small, fluffy pancake, usually sweetened and contains lots of eggs. Enter vegan sugar free gluten free version! I sweetened these with stevia and it was a very subtle sweetness- perhaps if I was serving these for a special occasion I might amp up the stevia content 😉

Lemon poppy pikelets- a beautiful start to the new week

Ingredients:

2 1/2 cups gluten free flour mix (I used 30% quinoa flour, 30% buckwheat flour, 30% rice flour and 10% tapioca starch)

5 eggs worth of egg replacer

2 1/2 tspn baking powder

zest from 1 lemon

juice from 1.5 big lemons

1/2 Tbspn poppy seeds

30 drops liquid stevia (equivalent to about 1/3 cup sugar)

2 cups soy milk

1.5 Tbspn oil (a light tasting one, I used grapeseed)

Water- as needed, (I didn’t measure this :S- see method)

Method:

Mix egg replacer with as much water as it calls for on the packet. Whisk it so it’s nice and thick. Add lemon juice, zest and stevia and mix well.

Sift flour and baking powder in a separate bowl. Add poppy seeds. Then mix the  egg replacer mixture and the soy milk in. Mix until there are no lumps, and its lovely and smooth. Then add oil. It should be quite a thin pancake batter- mine wasn’t quite thin enough, so I added some water. The batter should run really smoothly if you pour it.

Grease a fry pan with a little oil. Heat on moderately hot flame. You shouldn’t need to add any more after this first oil. Ladle a little of the batter into the pan. When the bubbles that form on the top of the pikelet pop, it’s ready to turn over. When its golden brown on both sides and cooked through, take it out of the pan.

Enjoy! I served mine with minced dates on the side. It was a very nice way to start Monday morning 🙂

Heavenly thai black rice porridge.. Normal porridge’s funny looking sister

For this recipe you need thai black glutinous (meaning sticky) rice. You can get it from health food/ ethnic food/ wholefood shops, and if you get it in a nice imported thai packet it’s pretty cheap.  It’s also a wholegrain, thank god. 😛

Ok, so maybe it isn’t the prettiest porridge in the whole world, but hey, since when is porridge particularly attractive anyway?

Serves: 2 

Ingredients:

2 cups black glutinous rice, soaked overnight in water that covers it by a few cms

3 cups water

1/2 cup soy milk

1 tbspn coconut cream

1/2 cup coconut, dessicated

1 cinnamon stick, broken into two or three pieces.

8 drops steva liquid (this is the equivalent of about 3 tspns of cane sugar)

raisins – 1/2 cup (optional)

Method:

Pour off the water that the rice has been soaking in, and add it with the water, cinnamon stick and soy milk to a pot of water. Bring this to the boil.  Let it simmer for around 40 mins, until the grains of rice are breaking up. I left it to do its thing for about 30mins and came back for the last ten.  At this point, add the optional raisins and stevia and mix through well. In the last ten mins if you don’t stir it, it will start sticking to the bottom of the pan.

Meanwhile, back at the farm.. toast the coconut in a fry pan. Cast iron is great, but anything will do. Toast until it goes golden, and put it in the pan with the rest of the porridge, reserving a little to sprinkle over top when you serve it.

And there you have it. Serve this with the coconut cream drizzled over the top, a little extra soy milk, and the reserved toasted coconut.

Enjoy!

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