Banana Chickpea Pancakes with Carob-Peanut Butter Sauce

Prep Time: 5 minutes

Cooking time: 10-15 minutes

Banana Chickpea Pancakes

Ingredients:

1 1/3 cup Chick Pea Flour

2 bananas Ripe

1 cup water

Keep a little extra to add if the batter thickens

Instructions:

Put all the ingredients in a blender and pulse until mixed

Pour batter to form 3-4 inches round pancakes

Turn when bubble start to form on 1 side

Add some water if the batter starts to thicken

Recipe from the very talented Anja from Cooking with Plants (doubled)

http://www.cookingwithplants.com/recipe/two-ingredient-vegan-pancake-recipe/

Carob-Peanut Butter Sauce

Ingredients:

2 cups water

2 1/2 tbsp. arrowroot (you can use cornstarch)

1/2 cup carob powder

1 tsp. vanilla

1/2 cup maple syrup

pinch salt

4 Tbps of natural Peanut Butter (or to taste)

Instructions:

Add all ingredients except peanut butter to a sauce plan and mix together. Cook over low heat, while stirring, until mixture thickens (about 5-7 minutes). Add the peanut butter at the end and stir.

You can also do the recipe without the peanut butter, and add a tablespoon of peanut butter to a quarter of the recipe.

Inspired by: http://www.livingvegan.org/recipes/details/127/Carob_Sauce.html

Assembling

Stack the pancakes with a pre-cut banana and layer the sauce

Enjoy !!

Amazing Carob Sauce

This carob sauce is great with oatmeal and banana ice cream. Think of it as a mix of chocolate and caramel  

Carob Sauce over Banana Ice Cream

Carob Sauce and Banana over Oatmeal

The health benefits are: -       Lowers Blood Cholesterol Levels -       Natural Antioxidant -       Rich in Calcium -       A Good Source of Selenium Ingredients 2 cups water 2 1/2 tbsp. arrowroot (you can use cornstarch) 1/2 cup carob powder 1 tsp. vanilla 1/2 cup maple syrup pinch salt Instructions

Add all ingredients to a sauce plan and mix together.Cook over low heat, while stirring, until mixture thickens (about 5-7 minutes)

Inspired by: http://www.livingvegan.org/recipes/details/127/Carob_Sauce.html

 

Persian Inspired Tofu Scramble

One of my favorite brunch places in Montreal is a Persian restaurant in my neighborhood. I have decided to re-create my favorite in a vegan and low fat version: Feta Cheese and Tomato Omelette.

You might say  this is a tall order ... replacing both the egg, cheese and most of the fat. The results?  Very tasty and a great brunch dish! The "feta" definitely reminded me to the real thing.

Food for thoughts... The restaurant version has:
- 2x more calories compared to the homemade vegan version
- 5x more fat compared to the homemade vegan version
- 4x the daily recommended intake of colesterol (vs zero for the homemade vegan version)

Cut the tofu in small cubes

Pour the feta "sauce" on top of the feta and mix well

Put in fridge for 1 hour, covered

Cook the tomatoes and green onions (here I used chives instead)

Black salt ... interesting light pink color

Add in black salt, onion powder and maple syrup

Et voilà!

Yield: serves 2 people

Ingredients
1/2 pack of firm tofu
1 Tbps of apple cider vinegar
1 Tbps of red wine vinegar
1 tps dried basil
1 tps dried oregano
1 tps garlic powder
1 Tbps Tahini
1 Tbps lemon juice
1/2 large can whole tomatoes
4  strands of green onions
1/4 tps onion powder
1/16 tps maple syrup (e.g a drizzle. You can use any other sweetener)
1/4 tps black salt

Directions

Feta / Eggs
1. Drain excess water from tofu (see Tofu Preparation Instructions)
2. Cut tofu in cubes of approx. 1/2 inch
3. Whisk together apple cider vinegar, red wine vinegar, basil, oregano, garlic, tahini and lemon juice
4. Pour mixture over tofu and mix in with your hands
5. Store in fridge for 1 hour, covered

Scramble
6. Chop tomatoes and green onions roughly
7. Heat skillet at medium, add in green onions and tomatoes. Cook for 5-7 minutes.
8. Mix feta tofu. "Smash" some of the tofu, let simmer for 5 minutes
9. Add salt and onion powder. Mix well.

Serve immediately with pita bread to scoop  (or any other bread)

Notes:
1. I omitted the green onions as I made this recipe early in the morning as didn't have any. I used chives as a replacement. I also used a kaiser-type of bread to make a breakfast sandwich.
2. What is black salt? It is a type of rock salt containing some sulfur.. which means, it smells like eggs!  The rock is black however when grounded, it becomes a bubble gum pink. You can find it at Indian markets, spice shops and some bulk places. For Montrealers, I have seen some at Anatol on St-Laurent.

Feta recipe inspired by http://www.thevegancookbook.com/2008/11/vegan-feta.html
Recipe inspired by http://bybloslepetitcafe.ca/

Colorful Asian Infused Rice and Vegetables Bowl

I have created this bowl last week and have made it three times already!

My plan was to assemble a simple meal by mixing up vegetables I had on hand and some leftover rice. 

And, it turned out delicious! A simple mix of whole foods, bursting of flavor. Bonus point: you feel good and light after your meal. 

What I like about this meal is that you can swap any of the vegetables with unloved leftovers in your fridge and freezer. Time to use those vegetables past their prime!

The important ingredient is the low-sodium tamari sauce, which really makes the meal come together.You can find it at any health store or health section in your regular store. The brand I used is called San-J, Lite Tamari, which is low in sodium, without gluten and is organic.

For the frozen soy beans, they are called "edamame" in the store and make sure to use the "shelled" ones. You may also try with frozen peas, I'm sure it would be delicious. 

Yield: 2 servings

Ingredients

1/2 cup sweet onions (or yellow onions)
2 garlic scapes * chopped (or 2 cloves of garlic finely chopped)

1/4 cup red pepper, chopped

1/4 cup red cabbage, chopped

1.5 cups of rice (any kind, I have used a mix of brown, black emperor rice and red rice)

1/2 cup frozen corn

3/4 cup frozen soy beans

1 tbsp olive oil

2-4 tsp of low sodium tamari (to taste)   

Directions

1. Heat up the oil on low to medium heat, in a medium size pan

2. Chop the onion and garlic scapes and cook in the pan for 3-4 minutes

3- Add in the chopped red pepper and red cabbage, mix well, wait 2-3 minutes 

4- Add in the rice, mix well, wait 2-3 minutes 

5- Add in the corn and soy beans, mix well, wait 2-3 minutes. The soy beans should start to get warm, but make sure they don't get too hot to avoid overcooking. 

6- Add in the low sodium tamari and taste. Add more tamari if needed.  

Pour in a bowl and serve immediately.

It will keep well in the fridge for 3-4 days.

* What are garlic scapes?  It is the stalk of the garlic plant
Easy ... 1 scape = 1 garlic clove  

Start cooking the onions and garlic

Garlic scape creeping up on the pepper ... 

Chop rest of vegetables as onions and garlic is cooking

Onions are pretty much ready, time to add the cabbage and pepper

With everything mixed in .. colorful, healthy and tasty

Ready to eat !

Enjoy!

Oil-Free Chocolate Zucchini Walnut Muffins

Welcome to my first blog!

Today is Quebec day and quite rainy, so time to cook!

I decided to make my favorite muffins. No oil or added fat. Just a lot of goodness and quite decadent!

I have tried a new type of cup cake mold in the shape of a donut. I found them on Amazon. 

Chris is a donut lover, and I find this is a more healthy alternative.

Lesson learned when using this type of mold if you like a real donut shape ... don't fill them too much otherwise the "donut hole" will be filled out.

However, it turned out great for us ... I filled them with almond butter and it was amazing. Next time, I might even try a glazing with peanut butter. 

This recipe is from Angela from Oh She Glows.

Link to her site and spotlight:

http://ohsheglows.com/2012/08/06/oil-free-chocolate-zucchini-walnut-muffins/

 Oil-Free Chocolate Zucchini Walnut Muffins

Lightly sweet, whole wheat, and oil-free, these muffins make a special breakfast or take along snack. I love them with a pat of soy-free Earth balance to add a bit of moisture. Whole Wheat Pastry Flour works well in this recipe to create light muffins that are still 100% whole grain. You can also use all-purpose flour if that’s all you have on hand. I don’t recommend subbing the pastry flour for regular whole wheat flour as the muffins will likely turn out too dry and dense

In the making...