Recipes

Breakfast pancakes

Possibly the best breakfast in our opinion! What a way to kickstart Veganuary! This recipe is for 4 people and is gluten-free and vegan!

300g gluten-free self raising flour

1 tsp gluten-free baking powder

1 tbsp coconut sugar

1 tbsp vanilla extract

400ml plant-based milk (we use oat milk)

1 tbsp coconut oil, Pinch of salt.

Method:

1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a large bowl.

Slowly pour in the milk until you get a smooth, thick batter.

2. Heat a little of the oil in a non-stick frying pan over a medium heat, and add 3 tbsp batter into the pan at a time. Cook for about 3 mins until the edges are set and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden. Keep warm in a low heated oven while you cook the rest of the pancakes.

3. Stack them high with toppings of your choice. We LOVE ours topped with homemade pecan butter, blueberries and strawberries (pictured) - or go all out and serve with sliced bananas and date caramel! Amazing!

tofu%20bowl_edited.jpg

Breakfast pancakes

Possibly the best breakfast in our opinion! What a way to kickstart Veganuary! This recipe is for 4 people and is gluten-free and vegan!

300g gluten-free self raising flour

1 tsp gluten-free baking powder

1 tbsp coconut sugar

1 tbsp vanilla extract

400ml plant-based milk (we use oat milk)

1 tbsp coconut oil, Pinch of salt.

Method:

1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a large bowl.

Slowly pour in the milk until you get a smooth, thick batter.

2. Heat a little of the oil in a non-stick frying pan over a medium heat, and add 3 tbsp batter into the pan at a time. Cook for about 3 mins until the edges are set and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden. Keep warm in a low heated oven while you cook the rest of the pancakes.

3. Stack them high with toppings of your choice. We LOVE ours topped with homemade pecan butter, blueberries and strawberries (pictured) - or go all out and serve with sliced bananas and date caramel! Amazing!

Teriyaki tofu sushi rice bowl

One of our favourite recipes - bursting with flavour and freshness! Deceptively filling, this vegan tofu bowl makes a brilliant lunch or dinner. Serves 2.

Teriyaki tofu Bowl

1 block firm tofu 150g sushi rice

2 tbsp cornflour 6 radishes

15g fresh root ginger 1/2 red pepper

1 garlic clove Handful coriander

25g agave nectar 100g edamame beans

1 tbsp toasted sesame oil 1 avocado

2 tbsp soy sauce 1 spring onion

2 tbsp mirin

2 tbsp Chinese rice wine

1 tsp sugar

Method:

1. Make sushi according to packet instructions and set aside.

2. Slice the radishes, red pepper, spring onion and avocado whilst the sushi is cooking and set aside.

3. Peel and finely chop the garlic and ginger. Heat a tsp of sesame oil in a wide based pan and cook for 2-3 minutes until fragrant. Add the soy sauce, mirin, Chinese rice wine, agave nectar and sugar and cook for 1-2 mins until it starts to thicken. Set aside your teriyaki sauce.

4. Drain the tofu and cut into 2cm squares. Dry the squares using kitchen towel. Press each tofu square into the cornflour ensuring each is coated. Fry the tofu in sesame oil until golden.

5. Turn down to a low heat and add the teriyaki sauce. Coat all the tofu with the sauce and let it thicken slightly.

6. Put your sushi rice in your bowl and add your fresh vegetables and the teriyaki tofu as desired.