Reviews on Vegan and ethical products, recipes and travel
Here's my attempt at some super tasty and great Protein pancakes. Topped with the awesome Coconut Merchant coconut spread. Ingredients 1 cup of gluten free flour (I used Teff co) 1 scoop of Vegan protein powder ( I use Revolution-foods) 1 tsp baking powder 1/2 sea salt 1 cup of water 3 tbsp of coconut and cocao spread 1/2 cup of granola This recipe is super easy and a great way to start the day knowing your belly is full of protein and simple carbohydrates. The recipe has no oil or sugar and if you get a great vegan protein powder, it will contain a natural sugar additive like Stevia. The powder I buy has added amino acids, which is ideal for maintaining muscle muscle growth, promote gut health and provide us with vital energy. So to start you add all the dry ingredients into a mixing bowl Add the water and mix until thick, use a little extra if need be Cook in a hot frying pan until the pancake can be moved, then flip Ensure the middle is fully cooked Heat the coconut spread in a pan until runny Then in a bowl mix with a small amount of water until thick Add the granola and enjoy These have become a real staple of my weekend prep, give them a try and enjoy the yummy taste of coconut without the nasty additives. Be Happy
Hey all I recently found a great new gluten free flour from Teff co, they are based in America and their instagram inspired me to try a recipe I had found online. For me the perfect way to combine my neighbors great courgette crop, and a gluten free flour was to make brownies. Which is a super easy tray bake, but packs a real punch. I love salted sweets so I tweaked the recipe slightly to add in sea salt which gives a salty run off in the mouth, amazing right!! Here is the recipe enjoy. 1 1/2 cups caster sugar 1/2 cup canola oil 2 cups of teff co flour 1/4 cup of cocoa organic (can get from ALDI) 2 cups of shredded courgette (squeeze excess liquid) 1 teaspoon sea salt (or table if you don't want it salty) 1 1/2 cups baking soda So just pre heat the oven to 180 degrees and grab a 8x8 dish and grease with oil. Add in the mixing bowl, oil, flour and sugar. Mix well, should look like wet sand. Then add in the rest of the ingredients and mix until batter is creamy, shiny and gloopy. If it is too dry just add a tablespoon of water then mix and repeat until correct. It usually depends how much you drained from the courgettes. Pour the batter into the dish, then oven for around 35-45 minutes can depend on the oven etc. I check using a knife, if nothing sticks then it is done. Let it cool on a wire tray and you are ready to eat, enjoy!! Would love to see your pictures and attempts please tag me in your posts on instagram. Be Happy
I loveeee a good pasta dish, and all my time favorite before going veggie was Carbonara. The garlic and creamy taste really stuck with me. So I had to find a way to enjoy it and use a recipe that is a great match for the original. The tricky aspect for me was finding an alternative texture for the bacon bits. I tried Tofu which was ok but the texture just isn’t consistent. I ended up using Sgaia vegan mheat's streaky rashers which are flavored and textured just right for a Carbonara. Here’s the recipe I found: 60g cashew nuts 1/2 cup of water 1 tbsp olive oil 2 cloves of garlic Pinch of salt and pepper Blitz and set aside. I lightly fried off the rashers when cubed, in coconut oil then added the Vegan pasta into the pan. Mix the sauce into the pan and heat. Boom it’s a real treat, texture is great and if you have used fresh garlic it it will smell amazing. Excited for you too all try it.
Vegan Vietnamese sandwich Inspired by trips to Vietnam and having great roadside sandwiches so easy to make and pickling the veg was fun. You’ll need for the Tofu (block firm organic ) - tsp turmeric - 1 tbsp corn flour - salt and pepper pinch Pickled Veg - 1 clear jar 1ltr - 1 cup of apple cider vinegar - fill to half way of water - cut carrots and cucumber into slices and put in the jar all together and leave for an hour or more Find what bread you fancy and cut the tofu into strips 1cm thick, light grill with olive oil for approx 4 mins on each side and your done. Set up your sandwich to taste, we used a great vegan mayo we found at Sainsbury’s. Love to see any pics of your efforts
Easy oven roasted quinoa quinoa is tricky to cook well without it being dry and tasteless. We use an easy 40 minute roasting method that until now hasn’t failed me. All you need is - 300g whole grain quinoa - 900ml water - 2 tbsp of ras el hanout spice mix ( get at most shops) - Tin foil Cover the quinoa with the water in a dish and add the spices and cover with foil. Oven for 40 minutes at 220 degrees Once done give it a fork to fluff it up. Lasts a few days in the fridge. Would love to hear your comments on this!!!
Protein pancakes Perfect for a Saturday morning late breakfast enjoy, very easy to make. 1 scoop of protein powder 30g organic oats 20 ml almond milk tsp of agave syrup Blitz the oats to make a flour, then add all the ingredients in a bowl and mix. leave out some milk if it's too runny. Fry until golden brown and enjoy with some fruit and dairy free yogurt. I often have this before heading to the gym!
Very excited to share with you this recipe for Tofu scramble. I have been trialing it as a new breakfast as a way to boost protein and steer away from a high carb breakfast due to starting a fat loss phase of my training. Not only does this taste great it has over 15g of protein in it, from the tofu alone. So far it has kept me full, energy levels are balanced and requires no effort in the morning as I have prepped it in the evening. Here it is; 1 block of organic tofu 1 onion chopped 1 tsp of turmeric 1/2 tsp of chilli flakes or to taste pinch of salt and pepper 3 glugs of unrefined olive oil Sooooo easy In a pan add the oil and onion and simmer until soft. Then crumble the tofu up into small pieces (kinda looks like egg) and add to the pan. Chuck in the spices and boom. Fry on a medium heat for 7 minutes and you' re done. I have been adding Avacado and spinach on rotation, you can add greens or nuts up to you, have a go it's ideal for daily meal prep. 1 block will give you 2 days worth and 15g of protein per meal. Plus it is a great way of getting turmeric into your meals to reduce any inflammation you may have.
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