Pancakes are a must on sunday morning but I still can play around with ingredients. Making them gluten free didn’t work too well last time with buckwheat and oat flour mixture (felt like eating fried porridge every deem time) so it took some time to get me experimenting again in this area.
For some unknown reason I had coconut flour in my kitchen pantry so I decided to put it in good use finally. And since my friend from yoga camp this summer recommended to use tapioca flour in gluten free pastry, I tried to combine those two:
- 1/2 cup tapioca flour
- 1/2 cup of coconut flour
- 1 tsp baking powder
- 1 1/2 cup of plant milk
- 1 Tbsp vegetable oil
- 2 chia eggs (mix 2 Tbsp of chia seeds with 5 Tbsp of water and let it sit for 5 minutes)
- 2 Tbsp agave syrup
First I mixed chia seeds and water in small bowl and let it thicken until it was gel-like. Then I made my dry mixture by combining flours and baking powder. And then combined everything in bigger bowl. It should be quite thick and the texture was funny – not usual pancake batter-like. It wasn’t fluid:) I didn’t have much hope left at that point. BUT they turned out really good. So yumm! We ate them with agave syrup.
This is how you eat it (and then ask for more before you are finished):
When you have more than one member in your family cooking is always about compromises. I have two soups I make most often – one of them my husband favorite (red lentil-tomato) and second one likes to my girls (green pea-broccoli). Baby boy is happy with all the food I give him so far (minus sweet potato). So this time I tried to compromise a bit with red lentil soup my girls usually don’t eat or eat with very long faces – so I didn’t add any ginger and made it creamier with coconut milk. And everybody pretty much loved it (minus attitude). It was still spicy but same time sweet and creamy and smooth. And it was even better next day. So I’ll use bigger pot next time.
- 1 Tbsp of coconut oil
- 3 onions
- 3 carrots
- 3 cloves of garlic
- 1/4 tsp of paprika powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 300g of red lentils
- 1l hot water
- 1 bouillon cube
- 500g of roughly chopped tomatoes or 1 can of crushed tomatoes
- salt and pepper to your taste
- First I chopped and sauteed onions, garlic and carrot in coconut oil until onion was transparent and soft (3-5 minutes).
- Then I added spices, gave it a good stir and then added lentils and water.
- Let it simmer until lentils are almost soft
- Add tomatoes, bouillon cube and salt/pepper and let it simmer for another 10 minutes
- Add coconut milk and puree everything until nice and creamy
Husband: 9 (ginger!)
Girls: 5 and 6 (it is good, but still a puree soup with lentils in it)
Toddler: 10 (I should have filmed it – he was covered with soup and loving it)
Here he is “helping” me with tomatoes
Smoothies are our favourite fast meal, snack and sometimes a lunch (like today). Our current favourite has summery taste we already miss so much. Especially on those rainy and windy days like today when we can not wonder around neighbourhood digging here and there and talking to random people (baby and a dog help a lot with this).
After our morning baby swimming class, that we totally rocked, and little nap in the car (coffee for me nap for him) we desperately needed quick fix. So here is what we did:
- 2 spotty bananas
- 1 big handful of fresh baby spinach
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1 cup of orange juice
- 4-5 dates
- 1 Tbsp of chia seeds
Everything to the blender and done. While taking pictures, my companion got a bit hungry and helped himself:)
In my humble opinion this is THA BEST savory breakfast EVER. I have always loved regular omelettes and living without them felt kind of empty. Especially on those chilly autumn mornings you grave for something warm and savoury.
- 1/3 cup chickpea flour
- 1/3 cup water
- 1 Tbsp plant milk
- 1 Tbsp nooch (nutritional yeast)
- 1/2 tsp turmeric
- 1/4 tsp baking powder
- 1/4 tsp garlic powder
- pinch of salt
For filling I used
- 1 little onion
- 1 clove of garlic
- half of red bell pepper
- 2-3 sun dried tomatoes
For serving I added
- 1/2 avo
- other half of bell pepper
- vegan mayo
So this time I mixed together chickpea flour and water (equal amounts work best) and added a splash of plant milk and other ingredients. Batter shouldn’t be too thick – similar to pancake batter I would say. Then I let it sit for a while (5-10 minutes)
In between I fried filling ingredients with i tbsp of oil and removed them from a pan when onion was nice and glassy.
Then some more oil to the pan and omelette batter went on – I kept the lid on for a while letting it cook from inside but since my pan was a bit too big for this amount my omelette was quite thin and cooked rather fast throughout. I turned it around (quite like pancake) and when it was cooked I added filling on one side and folded it together.
Yumm it was. Baby boy agreed …others missed out again.
Served it with arugula, avocado and bell pepper but whatever works well I would say. Go crazy there to get some more extra goodness in. Abundance is the key.
p.s. never google chick chick. This is what game up: chick chick
Zoodels: zucchini cut thinly with potato peeler, julienne peeler or spiralizer. I used spiralizer that I bought this summer – I had seen those beautiful dishes in youtube and blogs that looked like something I could eat whole summer and thrive. Then came reality. I took one zucchini…made a pasta dish with tomato-onion-garlic dressing and since it wasn’t any good I stopped there. Without even suspecting that the problem was my own poor cooking skills not a big internet zoodles scam.
- 2 medium zucchini
- 1/ tsp of salt
- 1/2 Tbsp of vegetable oil
- nutritional yeast (aka nootch)
For your pesto:
- 100g of cashew nuts (minus 10 I ate)
- 1 cup of fresh basil
- about 10 dried tomato
- 1/2 cup of oil (I used oil from the dried tomato can)
- 2 cloves of garlic
- some salt and pepper
I cut the zucchinis into thin noodles with my spiralizer, sprinkled on the salt and let it sit on the drainer for ten minutes to remove some of the water (I think this was the trick that made them so good).
I used that time to make pesto – no tricks there. Just added everything to the food processor, plugged it in and went outside to the porch to process it until smooth. If you are not afraid of waking up a monster, then feel free to do it in the kitchen. If you want your pesto extra smooth soak the cashews for few hours before processing.
After pressing some more water out of zoodles with my hands I added them with oil a to the hot pan and tossed them around for 2-3 minutes. In the end I added two heaping tablespoons of pesto and served with nootch for extra cheesiness.
It was so good🙂
I ate it all so no points again from tha familia. But they ate regular pasta with this pesto as a dinner and loved it.
We also use this pesto in wraps and sandwiches. Favorite!
Today I graved for some kind of comfort food but didn’t want to loose this semi-healthy vegan track I’m on so I decided to make some burger patties. I have used all kinds of beans and lentils for patties but today I was out of my most common friends (chickpeas and red lentils that go well together with zucchini) and I had to invent something completely new and I’m glad I did cause those patties were so good. We finished all 12 and I think I’ll make new batch tomorrow.
So to make long story short – here comes recipe:
- 1 medium size sweet potato (peeled and chopped into smaller chunks)
- ca 200g of dry green lentils (about 500g of boiled or 1 can)
- 2 onions chopped
- 3 Tbsp of spelt flour
- 1/2 tsp of cumin
- 1 tsp of coriander
- 1 tsp of garlic powder
- 1 tsp of salt
- some freshly ground black pepper
I started with boiling lentils (you can used canned ones) and steaming sweet potato – this took about 30 minutes. It is important to add salt to the boiling lentils when lentils are soft otherwise they won’t get soft. After that I drained lentils and mixed everything together with a potato masher.
Then formed nice patties with my hands (think about throwing tennis ball from one hand to another and then strait to the hot pan) and fried them brown from both sides and then baked another 15 minutes in the oven at 170 degrees.
I ate mine between whole-wheat burger patties with vegan mayo, chilli sauce and avocado-lime mash but others got their portions with rice and avocado salad.
Girls: 6 and 7
Baby boy: 10 (first my avocado but then all those patties)