Tag Archives: dairy free

Green Pea & Mung Bean Soup

Gluten-Free, Recipes, Soups, Vegan, , , , , , , ,

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Out of the blue yesterday evening, I had the idea to make green pea soup! I forgot to write it down. Then today at work my colleague had pea soup for lunch and I remembered! When I got home I put a sweet potato in the oven for dinner and then remembered my plan to make the soup! So I thought I could add the sweet potato into the soup to give it a thicker consistency. Then I noticed a jar of sprouted mung beans on the kitchen window seal waiting to be used! So I thought I would add these in too!

So in the end I had a tasty, green soup with an interesting, smoky flavour! I discovered that no-one has put a green pea and mung bean soup on the internet yet, so this is a truly unique recipe! Peas and mung beans seem to go well together and are a good source of vegan protein.

As you may have noticed, I have gone mad lately blogging everyday! I keep coming up with good ideas! I’m on a roll (a blogroll) ha ha! Plus it’s fun!

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Serves 2

1tbsp              Coconut Oil

1                     Red Onion

1                     Garlic Clove

500ml             Filtered Water

250g               Frozen peas

200g               Sprouted Mung Beans

1                     Medium Sweet Potato

1tsp                Thyme

1/4tsp             Pink Crystal Salt

1/4tsp             Black Pepper

Soak the mung beans in filtered water in a sprouting jar overnight. Drain the water in the morning and leave to sprout.

Preheat the oven to 200C. Bake the sweet potato for 45 minutes.

Melt the coconut oil in a sauce pan on a medium heat. Finely chop the onion and add to the hot pan. Stir occasionally. Cook until the onions start to brown then add the finely chopped garlic which cooks quickly.

Now pour in the water and add the frozen peas, mung beans and sweet potato cut into chunks. Add the thyme and season with salt and pepper. Now bring to the boil and simmer for 5 minutes.

Leave the soup to cool slightly. Pour it into a blender (I use a Vitamix) and blend on full power for 30 seconds.

Now pour into a serving bowl. Season with salt and pepper and serve immediately with a slice of bread.

Store any leftovers in the fridge.

Raw Mango Cheesecake

Desserts, Gluten-Free, Recipes, Snacks, Vegan, , , , , , ,

Treat yourself to this tasty raw mango cheesecake!

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Makes 1

Base:

150g               Walnuts

150g               Dates

1tbsp              Desiccated Coconut

1tbsp              Flaxseed

Topping:

2                     Ripe Mangoes

150g               Cashew Nuts

3tbsp              Agave Nectar

1tbsp              Peanut Butter

1tbsp              Coconut Oil

Soak the walnuts in water overnight.

Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.

Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!

Store in the fridge. Eat within a week.

Avocado and Artichoke Salad

Recipes, Salads, Vegan, , , , , , , ,

This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.

Avocado and Artichoke Salad

Serves 1

Ingredients

30g              Spinach

30g               Rocket

½                   Avocado

1                    Artichoke Heart

1                    Lemon

1 tbsp             Hemp Oil (or Olive Oil)

¼ tsp              Pink Crystal Salt

¼ tsp              Black Pepper

Instructions

Wash the spinach and rocket in running water. Add to a large bowl.

Roughly dice the avocado and slice the artichoke heart and add on top of the salad.

Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!

Drizzle with oil and add a pinch of salt and pepper.

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Banana and Cashew Ice Cream

Dairy Alternatives, Desserts, Recipes, Vegan, , , , , , ,

This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!

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Serves 2

Ingredients

2 Ripe Bananas
50g Cashew Nuts

Instructions

The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.

The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!

Scoop out into a bowl and serve immediately. Store in a container in the freezer.

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Amaranth Gingernut Biscuits

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!

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Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.

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Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.

Chocolate Snowballs

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

Indulge in these delicious chocolate snowballs, the perfect afternoon treat.

Chocolate Snowballs

Makes 10

Ingredients

100g                           Walnuts

100g                           Dates

1                                   Ripe Banana

1tbsp                          Agave Nectar

5tbsp                          Cacao

¼ tsp                          Pink Crystal Salt

50g                              Desiccated Coconut

Method

Soak the walnuts overnight and soak the dates for 15 minutes.

Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.

Put the desiccated coconut in a small bowl.

Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.

Store in a container in the fridge. Eat within a week.

Raw Chocolate Mousse

Desserts, Gluten-Free, Recipes, Vegan, , , , , , , , , ,

Delicious, smooth and chocolatey mousse that is quick to make!

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Serves 4

Ingredients

1                      Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Instructions

Put all the ingredients in the blender. Blend for 30 seconds on full power until well combined.

Pour into 4 dessert bowls. Refrigerate for 1 hour then serve.

Amaranth Porridge

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

Amaranth is a sweet grain that makes a delicious porridge! Amaranth porridge is a tasty breakfast! Just add your favourite fruit and dairy free milk!

Amaranth Porridge

Serves 1

Ingredients

300ml             Filtered Water

75g                 Amaranth

100ml             Almond Milk

1/2tsp             Cinnamon

30g                 Raisins

4                     Raspberries

Instructions

Bring the water to the boil in a small pan. Add in the amaranth. Simmer on a low heat for 5 minutes and then add in the almond milk.

Continue to heat until the porridge thickens. Now stir in the cinnamon and raisins. Keep stirring and when the porridge starts to stick to the pan, remove from heat and immediately pour into a bowl.

Drop the raspberries on top and serve warm.

Gluten Free Blueberry Muffins

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , , ,

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in the oven for 25 minutes.

When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool for about 15 minutes.

Quinoa & Brown Rice Pancakes

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , , , ,

These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.

Quinoa & Brown Rice PancakesQuinoa & Brown Rice PancakesQuinoa & Brown Rice Pancakes

Makes 6

Ingredients

75g                 Quinoa

75g                 Brown Rice

300ml             Almond Milk

1tbsp              Desiccated coconut

1tbsp              Ground flaxseed

1tbsp              Agave nectar

1/4tsp             Himalayan pink crystal salt

Method

If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.

Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.

Serve warm.