Over the last week I’ve been cooking up a storm, using all my favourite ingredients. Some, like lasagne, McVegan breakfast burgers, and caramel topping, I haven’t bothered to photograph.
Others were more fortunate and without further ado, here’s the first batch!
Brussels Sprouts, Pumpkin and Walnut Stir-Fry
Okay, actually I like to make this with hazelnuts, but I couldn’t find any. I also added some Tofutti ricotta because I hadn’t tried it before. It worked pretty well, but it isn’t a necessary ingredient.
Serves 3 as a side (when two of those people are 6 foot something and hungry)
- 1 1/2 cup cubed butternut pumpkin
- 2 cups peeled and halved brussels sprouts
- olive oil
- 1 clove garlic, minced
- 2 tsp agave syrup or maple syrup
- 2 tsp soy sauce
- 1/2 cup halved walnuts or hazelnuts
- pinch nutmeg
- 1/2 cup vegan ricotta
- In a large, non-stick pan, sauté the pumpkin and garlic for 10 minutes.
- Add the sprouts, and cook for another 5 minutes.
- Add the agave and soy, and the nuts, and toss through over heat for another 5 minutes.
- Remove from heat and quickly toss through the ricotta and nutmeg.
- Serve immediately.
Orechiette with pesto
This doesn’t need a recipe, really. I was just excited to find herb orechiette pasta. Such a pretty green.
Coconut buckwheat pancakes with coconut, pineapple and banana topping
I love pancakes, but I can rarely be bothered with them, but I decided to use the opportunity while I am unemployed and have access to non-stick pans.
Coconut Buckwheat Pancakes (Vegan and Gluten Free)
- 1/3 cup coconut flour or coconut cream powder (I found it at an Indian grocer)
- 1/4 cup sugar
- 2/3 cup buckwheat flour
- 1 tbs ground flaxseeds
- 1 tbs cornflour
- 1 tsp bicarb soda
- 1/2 to 1 cup soy milk (Depends on how thick you want them)
- In a large mixing bowl mix coconut flour, buckwheat flour, flaxseed, sugar, cornflour and bicarb until well combined and lumps removed.
- Slowly add the milk, one 1/4 cup at a time, stirring it through before adding more. I like thick pike lets, so if you want thin pancakes you might want to add more milk.
- Heat a non stick pan and grease.
- Pour mixture in, swirl, and cook until lightly browned on each side.
- Serve with your favourite toppings.
Serves 2 to 3
- 1 cup desiccated coconut
- 1 Banana, chopped
- 1/2 cup chopped pineapple
- In a large, dry, non-stick skillet, heat the coconut until it begins to brown. Shake it around a little to get a good coverage, but don’t let it burn. Once beginning to brown, immediately remove from heat, and put coconut in a bowl.
- Chop the banana and pineapple and place in the bowl with the coconut.
- Stir through until all the fruit is coated.
- Serve with pancakes, or ice cream (or pancakes and ice cream).