Favourite things Part 1

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.

Pumpkin, Walnut, Brussels Sprouts

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
  1. In a large, non-stick pan, sauté the pumpkin and garlic for 10 minutes.
  2. Add the sprouts, and cook for another 5 minutes.
  3. Add the agave and soy, and the nuts, and toss through over heat for another 5 minutes.
  4. Remove from heat and quickly toss through the ricotta and nutmeg.
  5. 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.

Orechiette with stir-fry

Coconut buckwheat pancakes with coconut, pineapple and banana topping

Coconut pancakes with tropical topping plus cashew butter and agave

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)
serves 2

  • 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)
  1. In a large mixing bowl mix coconut flour, buckwheat flour, flaxseed, sugar, cornflour and bicarb until well combined and lumps removed.
  2. 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.
  3. Heat a non stick pan and grease.
  4. Pour mixture in, swirl, and cook until lightly browned on each side.
  5. Serve with your favourite toppings.
Coconut buckwheat pancakes

Tropical Topping
Serves 2 to 3

  • 1 cup desiccated coconut
  • 1 Banana, chopped
  • 1/2 cup chopped pineapple
  1. 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.
  2. Chop the banana and pineapple and place in the bowl with the coconut.
  3. Stir through until all the fruit is coated.
  4. Serve with pancakes, or ice cream (or pancakes and ice cream).
Tropical Topping
Pancake Fixin’s

One Comment Add yours

  1. Eva says:

    Yum! So what music do you play while you cook? And do you fancy giving this free-to-download http://www.fisheadmovie.com/downloads pop-techno-electronic music a try? Yum!

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