vegannosoynogluten-blog

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Homemade Ferrero Rocher Add 4 heaps tablespoons of roasted hazelnuts to food processor. Once chopped, add 2 tablespoons of raw cacao powder, 1 teaspoon of vanilla extract and a pinch of himelayan rock salt. Add 2 tablespoons of maple syrup and 2 finely chopped dates. Once the ingredients stick together, roll into small bite-sized balls, insert at the center one hazelnut, and roll over chopped hazelnuts to cover the balls. 5.Place in the freezer for 30 minutes to harden.

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Rice paper rolls 

Boil water in a large pot Thinly slice capsicum, cucumber, carrot, shallots, ginger, avocado. Dip rice paper sheets into the boiled water. Lie flat on a plate and add 1-2 pieces of each ingredient in the centre of the rice paper. Sprinkle with sesame seeds. Fold in the edges and then roll the bottom tightly over the ingredients so it makes a roll. Serve with coconut animos (or soy sauce).

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Vegan Burger Patty with Sweet Potato Fries & Homemade Tomato Sauce - feeds 4

Sweet Potato Fries (takes 45minutes to an hour to cook properly) Boil 2 large sweet potato’s (thinley sliced). Once boiled, add them to a baking tray and lightly coat with olive oil, and herbs of your choice! I always sprinkle garlic granules, paprika and italian herbs over it. Tomato Sauce Fry up 1 finely chopped onion and 2 finely chopped garlic cloves. Once brown, add 1 tablespoon of coconut animos and 3 tablespoons of tomato pure, 1 tablespoon of xylatol and salt to taste.

Burger Parry Recipe Add some olive oil to a wok and fry up 300g (a punnet) of mushrooms (finely sliced), 1 large onion (finely sliced) and 3 cloves of garlic (finely sliced). Once thoroughly cooked (about 10 minutes) add a few tablespoons of coconut animons. Meanwhile, in a large bowl, mash up 1 drained can of red kidney beans, a few tablespoons of rice flour, a few tablespoons of nutritional yeast, and salt to taste. Add wok recipe to the bowl and thoroughly mash everything together. Pour the batter onto a flat saucepan and cook for 5 minutes (or until dark brown) and then flip onto the other side for 5 minutes. Place in oven for 5 minutes while you make the salad!

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Zucchini Noodle Pad See Ew - feeds 2

In a wok, stir fry one onion, one large garlic clove, two handfuls of mushrooms and a handful of cashew nuts in coconut oil. Once they are cooked through, add 3 chopped up pak choi and 3 buck choi. Add 8-10 tablespoons of coconut animos and 2 tablespoons of honey or a vegan option is brown sugar. In a separate pan, lightly stir fry (or steam) 10 pieces of tenderstem broccoli & 10 pieces of asparagus. Whilst all of this is cooking, peel 2 zucchinis (courgetts) so they resemble flat rice noodles. If you’re going for a vegetarian option, crack 2 eggs on the side of the wok and mix them in so they cover the ingredients. Then add in the zucchini and mix it round for a few minutes. Should take 20-30 minutes all up!

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Italian Putinesca! My fave meal :)

Putinesca (feeds 4) In a wok, fry up 1 large onion and 2 cloves of garlic (finely chopped) Add 1 300g punet of mushrooms (finely chopped) Once all that is cooked, add in about 400g of chopped up black olives and 1 tablespoon of capers Add in 1/2 of the Napolitana sauce (recipe below) Using a julienne pealer, make 3 zucchinis (courgettes) into spaghetti like noodles and add it to the wok and spread the sauce evenly over the pasta. Cook until all of the water has evaporated out of the zucchinis.

Italian Napolitana Tomato Sauce Finley cut 4 small onions and 6 garlic cloves and add to a large pot with olive oil - cook until caramelised Add 4 cans of chopped tomatos + 2 cans water (You can also add in as many fresh tomatos as you like - just make sure you remove the skin by boiling them first) Add 1 tablespoon of tomato puree Cut up a large handful of fresh basil and add that in Add 1 tablespoon of sugar or xylitol Add salt and pepper to taste Cook until boiling then reduce heat so it simmers away. Stir it every 30 minutes for 4 hours or until most of the water has evaporated I always manage to get 4 meals out of a batch, which feeds two each meal :)

Vegan Parmasan (last’s for ages!!) 1 cup of cashew nuts3 - 4 tablespoons of Nutritional Yeast1 -2 teaspoons of Sea Salt or Himelayan Rock SaltBlend for 1-2 minutes that’s it!

Serve with salad or greens (tenderstem broccoli and asparagus) and gluten free garlic bread

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Italian Napolitana Tomato Sauce Finley cut 4 small onions and 6 garlic cloves and add to a large pot with olive oil - cook until caramelised Add 4 cans of chopped tomatos + 2 cans water (You can also add in as many fresh tomatos as you like - just make sure you remove the skin by boiling them first) Add 1 tablespoon of tomato puree  Cut up a large handful of fresh basil and add that in Add 1 tablespoon of sugar or xylitol Add salt and pepper to taste Cook until boiling then reduce heat so it simmers away. Stir it every 30 minutes for 4 hours or until most of the water has evaporated 😋 

I always manage to get 4 meals out of a batch, which feeds two each meal :)

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Green Protein Smoothie

1 ripe banana, 1/2 cup rice milk, 1/2 cup of water, 2 heaped tablespoons of protein powders - I use Hemp Seed Powder, Licorice Root, Cinnamon, Slippery Elm, Cacao, Acai, Chlorophyll, Spirilina and Maca Powders. 1 heaped tablespoon of 100% organic peanut butter 1 teaspoon of Flaxseed oil

Blend and enjoy!

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Homemade Baked Beans - feeds 2

Finely chop 1 onion and 2 cloves of garlic and fry them in some olive oil. Once brown, add 1 can of black beans, 2 tbs of tomato puree, 1/3 can of chopped tomatoes, 1 tbs of xylatol (or brown sugar), 1 tbs coconut animos (or soy sauce), some herbs (I used italian herbs) & 1/2 tbs paprika. 

Cook for 5 minutes and then it’s ready!