Plant Based Recipes

Monday, 25 September 2017

Buttermilk Pancakes

Ok so i have spoken a few times about these amazing buttermilk pancakes that i have posted on my Instagram from my old website. I had seen some buttermilk pancakes on Pinterest that contain eggs and thought I'd start experimenting with some Aquafaba instead to see how they turned out. These pancakes are oil free and don't stick to the pan. Right onto these amazing pancakes, they are fluffy light and so tasty!

Makes 10-12 pancakes 

3 tbs of aquafaba and 1 teaspoon of creme of tatar 
1 cup of almond milk and 1 and half tbs of lemon juice (or apple cider vinegar)
1 cup + 3 tbs of sieved plain white flour (if making gluten free make sure to add 1/4 teaspoon xanthan gum) 
1 teaspoon of baking powder 
1/2 teaspoon baking soda 
1tbs and half of sweetener this can be coconut sugar or maple syrup whatever you prefer 
1/4 cup measuring cup (for even pancakes)

  1. First off add the lemon juice to the milk and give it a good stir and set to the side. 
  2. Next off you want to whisk up your aquafaba with your creme of tartar this may take a good 5 minutes set to the side. 
  3. Now we are going to add everything together, the milk should have curdled and thickened a bit by this point. 
  4. Put your milk and flour and other dry ingredients into the bowl and gently mix, also add in your sweetener. 
  5. When everything is mixed together smooth fold in your aquafaba mix. 
  6. Heat your pan to low/medium heat and use the 1/4 cup measuring cup to place your batter in the pan. You should see bubbles on the top before you flip over the pancakes. 
  7. Top with warmed blueberries and coconut yogurt and enjoy!

If you do decide to make these come over to social media and show me, i love seeing your recreations and posting them on my page. 


Tuesday, 12 September 2017

Coronation chickpea sandwich filler

It's been a while, but I could resist sharing this recipe with you guys. It makes such a delicious sandwich filler, even tried it ontop of a baked sweet potato and it was amazing. I was never a big fan of the coronation chicken in my meat eating days, this I could have every week! My friends have even tried it out and said they did not miss the meat. Right lets get on to what I used for this delicious filler.

What you need;
serves around 2 people 
one can of chickpeas

2 tsp curry powder 

1/2 tsp gram masala 

Pinch of cinnamon 

1/8 tsp garlic powder

1/8 tsp onion powder
2tbs yogurt (i used plain soy)
1Tbs Vegan Mayo 
1/2 tsp turmeric
3 dried apricots diced fine 
1Tbs sultanas diced small 
1stick of celery chopped small 

Firstly drain and wash the chickpeas throughly, place into a bowl and mash the chickpeas with a fork but not too much you want some of them semi mashed. Place the yogurt and mayo in the bowl and mix together, add in the spices and mix again. Lastly fold in the sultanas, apricots and celery. Mix well to combine then spread on your favourite bread and enjoy. 

If you do decide to make this pop on over to social media and tag me id love to see your recreations of this! When i took the pictures for this recipe i added some raw kale to the sandwich. I took this out soon as i had the first bite as it was so bitter, what an absolute fail. So i do not recommend adding raw kale, useless thats your thing of course! speak soon x
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