Plant Based Recipes

Monday, 22 January 2018

Tesco coconut pancakes AD

So another pancake recipe has made it onto the blog, but this one measures up just like all the others that are on here. Its a recipe from Tesco for coconut pancakes with caramelised banana and coconut yogurt. They are so light and fluffy and don't contain a lot of ingredients to make them.
This recipe is also really simple and quick to put together even first thing on a morning. If you cant do that you can always make them ahead of time they keep really well in the fridge overnight and heat in the microwave fine the next morning for 30seconds. 

Ive also tested this recipe with gluten free flour blend from Tesco and they work out perfect with 1:1 replacement of flour. 

Tesco have such a great and wide variety of plant based ingredients to choose from everything listed in this recipe was easy to find and they had a wide selection of brands to choose from. You could literally dump everything into a bowl with these pancakes and mix until all the lumps go and you still couldn't go wrong. I like to pop the mixture into a pipping bag and pipe them directly into the pan, thats of course only if your fussy about wanting that perfectly round pancake. 

Right lets get onto what your going to need, the link to these can be found here on the Tesco site where you can also find loads of other plant based recipes for browsing I've also popped it below. You can also get the ingredients texted to your phone (how cool) so its worth a look over!

225g self-raising flour (or gluten free flour)
2 tbsp golden caster sugar
1 tsp baking powder
1⁄2 tsp salt
30ml coconut oil, melted, plus extra for frying
1⁄2 tsp vanilla extract
400ml free-from coconut milk drink
For the caramelised bananas
50g soft brown sugar
100ml free-from coconut milk drink
2 bananas, peeled and sliced into thick rounds
4 tbsp coconut yogurt, to serve

1. Sift the flour into a large bowl, add the caster sugar, baking
powder and salt and mix together. Whisk in the melted
coconut oil, vanilla extract and 375ml coconut milk to create
a smooth batter, about the consistency of thick double
cream – if the batter seems a little thick, add the remaining
coconut milk to loosen.
2. Melt a little coconut oil in a large frying pan, add a large
spoonful of the batter for each pancake, frying in batches
of 2-3. Cook over a low heat for 2-3 mins or until small
bubbles start to appear. Flip over the pancakes and cook for
another 2 mins or until pale golden and well risen. Transfer
to a serving plate and keep warm while you repeat with the
remaining batter to make 12 pancakes.
3. To make the caramelised bananas, heat the sugar and
coconut milk in another frying pan until the sugar has melted
and the mixture is bubbling. Once reduced slightly, add the
sliced bananas and bubble for 2 mins, then flip and cook for
1 min.
4. Serve 3 warm pancakes per person with some of the
bananas, drizzling over any remaining caramel from the pan.Finish with a dollop of coconut yogurt

I hope you enjoyed this recipe, thank you to Tesco for sponsoring this blog post. Try these at home for a treat at the weekend i promise you will not be disappointed. Until next time, Helen xx 


Monday, 15 January 2018

Sweet chilli crispy mushrooms

Ok so as the sweet and sour cauliflower was a massive hit on here i decided you guys must be a fan of some cheeky Chinese take away like myself. This was a dish one of my friends always orders on takeaway night. Now i don't feel you could do this with any kind of mushroom, its the shiitake mushroom that gives this dish a texture of meat so try and get hold of them. I realise this is the first recipe on here of 2018 what a way to kick things off with this beautiful tasty dish. Lets beat blue Monday with a fiery kick mid week fakeaway. 

What you will need;
Serves 2

One punnet of shiitake mushrooms (125g)
1tbs heaped of gluten free flour 
1-2tbs water 
1tbs heaped cornflour 
1/4 tsp onion powder 
1tbs mild oil i used grape seed 

For the sauce; 

3tbs sweet chilli sauce 
1tbs heaped tamarind or soy sauce
1/2 tsp tomato paste 
2-3tbs water 
1/2 tsp garlic powder 
2spring onions for serving (optional)


Clean the mushrooms, removing the stalks and keeping them. Try and cut the mushrooms into even strips for frying. Now place the mushrooms into a zip lock bag and mix up your gluten free flour and water you may need a little more for a thick batter i find different brands need different amounts. 

Once its mixed add in the onion powder and pour into the bag with the mushrooms. Coat the mushrooms in the mixture by shaking the bag. Next up add in your cornflour and shake the bag again till all the mushrooms are coated. Set aside and heat up your oil in a pan over medium heat. Use a small piece of mushroom as a tester you want to hear a sizzle when its dropped into a pan. When you know its hot enough drop all the mushrooms into the pan. 

Give them a few minutes and turn them over in the hot oil then turn the temperature down to medium/low. You want them to still cook but not burn thats the secret to getting them crispy. While they are cooking you want to turn them occasionally but not all the time, let them crisp. Around 10 minutes this should take. Take one out the pan and try it you should have a crunch off the flour. 

Lets make the sauce, place everything in a small bowl and whisk together. Now when your mushrooms are down take them out the pan and oat dry with some kitchen towel so they aren't greasy. Place sauce in same pan and let it thicken up for a few minutes until it goes nice and sticky. Then pop your mushrooms back in the pan and coat in the sauce. Serve over fluffy rice. 

I hope you enjoyed this recipe, if you do decide to make this be sure to pop on over to social media and tag me. Until next time, Helen xx 
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