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Friday, October 20, 2017

Chickpea flour omelette

If you used to love omelettes and scrambles before you went vegan, then I understand you.
I used to love them too. And I love them still. But now I don't use eggs for my scrambles and omelettes. I use tofu or chickpea flour. Because I get the same feeling of comfort food (ok, not the exact same taste, but the feeling is the same) without the cruelty, fat and the heavy feeling in the stomach.
If you ask me, I love this way of life a lot! I still have foods that I loved before, but I don't have the guilt and all those heavy feeling as before. Which is so much better!
Ok, I think that this is enough rambling for just one post :)
Let's go to the recipe now


Ingredients:

Thursday, October 12, 2017

Pumpkin chickpea pancakes

Because the fall means pumpkin for me (you already know this if you saw my last post) I love cooking and experimenting with pumpkin.
I also love chickpea flour. And for a high protein, oil free and healthy breakfast I made these pancakes one day when I had some freshly made pumpkin puree and a need for something different :)
They are fluffy, really tasty and perfect for fall due to the pumpkin and the warming spices :)

Let's go to the recipe now!


Ingredients (2 servings):

Friday, October 6, 2017

Fluffy pumpkin bread

It's the pumpkin season!
Ok, this season comes with some annoying things too, like cold weather, rain, end of summer... But guys, PUMPKIN! and apples, and baking!
Here is already pretty cold, but now I have an excuse to use my oven and bake some things :)
Like pumpkin bread!
This version is fluffy but still moist, oil free and refined sugar free.
I used peanut butter as my fat and unrefined brown sugar as sweetener.
It's perfect for breakfast, desert or as a snack, with some nut or seed butter... Yum!
Let's see how this delicious bread is made!


Ingredients:

Saturday, September 30, 2017

Pumpkin pie spice

Save this recipe, you will need it pretty soon :)

Ingredients:
7 tsp cinnamon, ground 
4 tsp ginger, ground 
1 1/2 tsp allspice, ground 
1 tsp cloves, ground 
1 1/2 tsp nutmeg, ground 

Method:
Mix everything and store in an airtight container for up to 3 months

Friday, September 29, 2017

Coconut and chickpea flour pancakes

Who wants some pancakes that are delicious and healthy? I know that I want them!
Maybe you know that I'm in love with two types of flour: coconut and chickpea. I combined them and I made some coconut and chickpea flour pancakes.
They're still fluffy, hearty and really delicious!
You have to keep in mind that the combination of chickpea and coconut flour (at least the ones I have) creates a pancake that is quite fragile if you want to make them big. The solution? Make them smaller and funnier :)
Ok, let's go to the recipe now :)


Ingredients (2 servings):
70 g (2/3 cup) chickpea flour
55 g (½ cup) coconut flour
480 ml (2 cups) plant milk
30 g (2 tbsp) brown sugar
10 g (1 tbsp) ground chia seeds
5 g (1 tsp) baking powder
5 ml (1 tsp) vanilla extract


Method:
Mix the dry ingredients then add all the wet ingredients.
Mix until you have thick batter. Let everything sit for about 10-15 minutes.
Heat a nonstick pan (even lightly oil it) an make pancakes Cook them for about 3-4 minutes on medium-low heat then flip them and cook them for about 1-2 minutes.

Enjoy!

I have a video for this recipe too :)
If you want to see it, then go here: 






Friday, September 22, 2017

Chickpea flour seitan

If you want yet another recipe for seitan, here you have one. I added some chickpea flour to this one for some added nutrition: some fiber, a little bit of lysine, because wheat gluten has too little. It's not a huge lysine quantity, but still...
So, I chose to bake my seitan this time, but you can boil it, steam it... Your choice. 
I love to eat it instead of a steak or a roast, with a side salad, or use it in sandwiches or wraps. Sometimes I use it is stir fry or other things. I have a stir fry recipe here, if you want to take a look:)