My partner and I are challenging ourselves to have a go at Veganuary and I have created a week by week plan for the month (we’re starting a week later as we have food to eat up!).
As I know others may be on the same venture as us, I thought I would share the plan below (unfortunately it is not editable and please excuse any spelling mistakes!). I found several recipes from Pinterest, as well as from the web, but the names are included so hopefully you’ll be able to find the same recipes. If not, you can easily find alternatives. I am also gluten-free, so where I am having soup or Buddha bowls etc., he is having pasta or rice for lunches. I will use gluten-free pasta/wraps/bread for all the recipes that require it.
I hope you find inspiration and ideas from my plan, and enjoy the recipes as much as I’m hoping we will.
Good luck and here’s to a better, healthier you (and planet!)
Long time no recipe! (Sorry, that was bad…). Life has recently got in the way of me uploading any new recipes. That isn’t to say I haven’t been baking, because this lockdown has given me the opportunity to try out lots of new flavours!
I love matcha and have done for a couple of years, and I recently reignited my love for it after finding some at the back of the cupboard. So, here is a recipe I’m sure you will love if matcha is your go-to superfood.
The reason I love matcha is that it gives me the same energy boost that coffee does, due to it being naturally caffeinated. It does have an earthy taste and is not for everyone, so I recommend making these if you have tried matcha before. I have adapted the recipe from-https://krollskorner.com/recipes/desserts/avocado-matcha-muffins/ – to make it lactose free, and I have also removed the chocolate chips to make it healthier.
I love how naturally bright the avocado and the matcha makes these muffins!
INGREDIENTS
1 Avocado
118ml Maple Syrup
60ml Plant-based milk (I used coconut milk)
1 Egg
240g Plain flour
1 Tsp. Baking powder
1 Tsp. Vanilla essence
1 Tsp. Almond essence
1 Tbsp. Lemon juice
2 Tbsp. Ceremonial grade matcha powder
90g White chocolate chips (optional)
Handful of sliced almonds
METHOD
Preheat the oven to Gas Mark 4. Line a muffin tin with 9/10 muffin cases (you could use a fairy cake tin but the cakes will be shallower).
In a blender, place the avocado and maple syrup and blend until no bits remain. Add in the egg, milk, both essence’s and lemon juice. Blend and then place to one side.
In a mixing bowl, sieve in the flour, baking powder and matcha powder. Pour in the wet mixture and gently fold together using a wooden spoon.
Using a tablespoon and teaspoon, measure out the mixture equally between the muffin cases.
Sprinkle each muffin with a few almond slices.
Place in the oven for 15-18 minutes, or until a knife comes out clean when inserted into the cakes.
Take out of the tin and leave to cool on a wire rack. Place the muffins in an air-tight container, where they will keep for 3 days. They can be frozen too for up to 2 months.
I hope you enjoy these muffins as a morning boost. Why not try experimenting with matcha by sprinkling it into pancake mix, blending it into smoothies or mixing into your morning porridge? You won’t be disappointed and neither will your body!
These pancakes have zero refined sugar, with the sweetness coming from the banana and vanilla extract. They are also flavoured with green tea matcha powder for a boost of natural caffeine! They are filling, moreish and full of fibre. What better way to start your day?
My recipe has been slightly adapted from Just So Tasty’s recipe online. It makes around 6 medium sized pancakes. Double the ingredients if you want to make a surprise breakfast for your loved ones!
Garnish with strawberries and a drizzle of honey and you’re good to go!
INGREDIENTS
1 Large banana (chopped)
2/3 Cup oats (check the packet to see if they are non-contaminated oats, otherwise they may not be gluten free)
2 Medium Eggs
1 tsp. Baking powder
1 tsp. Vanilla extract
1 tsp. Cinnamon
1 tbsp. Almond milk
Coconut oil for frying (or a non-stick pan works also)
METHOD
Preheat the oven to Gas Mark 1 (this will be used to keep the pancakes warm whilst you cook the batter).
Place the oats into a blender and blend until they are fine.
Add the eggs, chopped banana, baking powder, vanilla extract, cinnamon. Whizz on high till ingredients are combined.
Add the almond milk and whizz it once more.
Melt 1/4 of a teaspoon of coconut oil. Use a medium sized ladle to scoop the mixture out of the blender and pour it into the middle of the pan (I like my pancakes relatively small but you can make them as big as you want. It just means they will take longer to cook!)
Cook the pancake for 1 1/2 minutes each side until nice and brown.
Assemble on a plate with sliced strawberries and drizzled honey. Then eat!
What a way to start your day. Good morning indeed!
I just enjoyed these this morning and I hope you enjoy them if you give them a try.
Tinsley's Tidbits 