Vegan Pumpkin Crepes

This recipe of vegan pumpkin crepes filled with carrots, herbed non-dairy yogurt and chervil makes a lovely lunch for 2 or a light brunch.

Serving Size: 2
Yield: 4 crepes

Ingredients:

for the crepes:

• 1 cup chick pea flour
• 1 cup AP flour
• 1 teaspoon cornstarch
• ½ cup pumpkin puree
• 3 cups water
• 1 tablespoon cooking oil
• ½ teaspoon salt
• 1 tablespoon sugar

for the filling:

• 2 cups carrots, peeled and grated

for the sauce:

• 2 cups non-dairy yogurt
• 1 teaspoon ground anise or fennel
• ½-¾ cups chervil, cleaned and chopped

for the garnish:

• a few chervil fronds

Directions:

1. To make the crepes place the 2 flours in a bowl.
2. Add the salt, cornstarch and sugar and lightly mix with a fork.
3. Mix the 1/2 cup of pumpkin puree with the 3 c ups of water.
4. Peel and grate the carrots.
5. Clean the chervil, reserve a few as garnish and chop the rest.
6. Mix the non-dairy yogurt with the anise and pinch of salt and a splash of water.
7. Add the chopped chervil and mix again.
8. Heat a large frying pan or crepe pan.
9. Add a small amount of oil and spread over the pan.
10. Add 1 soup ladle of crepe batter and lightly fry until there are bubbles on top of the crepe and it looks to be “dry”
11. Flip the crepe over and lightly cook the other side.
12. Place the cooked crepe on a serving plate.
13. Add a small amount of oil to the crepe pan and another ladle of batter.
14. While the 2nd crepe is cooking, fill the first crepe with a handful of grate4d carrots, some of the yogurt/chervil mixture and fold the crepe in half.
15. Garnish with a few chervil fronds and continue cooking the 2nd crepe.
16. This recipe made 4 nice sized crepes.

Related Posts:

• Review: Vegan Pumpkin Chili
• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Barley, Chickpea Salad with Carrots and Pumpkin Seeds
• Vegan Pea Salad
• Vegan Apple Snow

from Vegalicious http://bit.ly/2QGpvVg
via Why You Should Consider Buying Organic Food

New Year, New Brews

Our 2019 drinks menu has landed! We're all about brain health and optimal functioning this month. Click to learn more!
Feel better this January. We’re going to honest here…January is our least favourite month. There we’ve said it and we’ll say it again, it ranks 12 in our list of top months.
Christmas is over, it’s dark outside ALL the time, that Christmas Eve pay cheque; which seemed great then, is now being stretched to the max and to top it all off there is this pressure to make life altering commitments. Quite frankly, we’d rather stay in bed.
But the start of a new year; 2019, is a good time to refocus and think about you. Rather than making promises to the gym and a brand ‘new you’ why not give ‘current you’ a bit of a wellbeing hug. We know we’re not alone in hating January, which is why we’re concentrating on boosting our mood and overall feel good factor; physically and mentally.
We’ve designed 3 drinks to deal with January head on; not only are the ingredients potent stress reducers & immunity boosters but they taste great. A wellbeing hug in a cup.
 
High Vibes Shot 5-HTP, CBD, Mucuna Pruriens, Rose Water, Cherry Active & Coconut M*lk
A powerhouse in a shot glass with 5 active ingredients to make January better. 5-HTP increases serotonin levels giving you a mood boost. Mucuna pruriens and CBD help to alleviate stress and reduce anxiety while rose water and cherry active will give your immune system a much-needed helping hand.
 
Blue Pearl Shot Pearl Powder, E3 Live, Hazelnut M*lk
Just 3 simple ingredients, but this delicious tasting shot has the power to turn your day around. Pearl powder (your new best friend) has been used in Chinese medicine for years as a calming, mind stabiliser and for radiant skin. E3 live, a complete food, provides over 65 vitamins, minerals, amino acids and essential fatty acids for an all-round wellness uplift.
 
Bloom & Glow Latte Ashwagandha, Pearl, Rose Water, Beetroot, Coconut Nectar, Oat M*lk
Ashwagandha, an adaptogen, will relieve feelings of stress and anxiety along with giving you an immune boost. Pearl powder will add to the calming effect making this the most chilled out latte around. A great swap for your morning latte or as an afternoon pick-me-up.
 
Available in all store throughout January and February. Share your pictures of them with us on Instagram @planetorganic
 

from Planet Organic Blog http://bit.ly/2TGsQ8Z
via How to Save Money When Buying Organic Foods

Winter Squash, Chickpea Tajine

A tajine is like a Moroccan stew. Often using chickpeas and spices from the area. We have had an abundant year of winter squash and are always happy to find a new recipe that will use them. This was very tasty and we look forward to having it again.

Serving Size: 4

Ingredients:

• 1½ pounds winter squash or pumpkin, de-seeded and chopped in bite sized pieces
• 3 tablespoons cooking oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 8 ounces dates, de-seeded and chopped
• 1 (14 opunce) can chickpeas, drained
• 2 teaspoons ginger powder
• 2 teaspoons corinder powder
• 1 teaspoon cumin
• 1 small red pepper, chopped
• 1 (14 ounce) can crushed tomatoes
• salt and pepper to taste
• splash (optional) chilli sauce

Directions:

1. Drain the chickpeas in a colander.
2. Chop the onion and mince the garlic
3. De-seed and chop the dates
4. Chop the coriander
5. Heat the oil in a large pot.
6. Add the onions and sauté until they begin to soften.
7. Add the crushed tomatoes.
8. Add the garlic, ginger, coriander and cumin.
9. Stir while heating.
10. Add the chopped red pepper
11. Add the drained chickpeas.
12. And add the chopped coriander.
13. Add the steamed squash pieces
14. Add the dates.
15. Season to taste with salt and pepper
16. Serve garnished with coriander or cilantro.
17. Optionally serve with couscous or flatbread.

Related Posts:

• Carrot Chickpea Tajine
• Winter Squash Chili Sin Carne
• Orange Risotto with Tofu, Winter Squash and Apricot
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Beluga Lentils with Winter Squash, Parsnips and Tofu Feta

from Vegalicious http://bit.ly/2Cs5nlX
via Why You Should Consider Buying Organic Food

Eggless Cashew Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink

• 12 tbsp of aquafaba

• 130g coconut nectar

• 130g maple syrup

• 325ml brandy/cognac

• 300ml cashew cream (160g of cashews, soaked + 160 ml water)

• 1 tsp nutmeg

• 1 tsp cinnamon

• 2 tsp vanilla extract

• Extra nutmeg for grating


Method:
 

1. 1. Mix together the coconut nectar, brandy and maple syrup and let this sit for about an hour.
2. 
   2. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender. Adjust the water if needed, adding more to thin out the cream.
3. 
   3. Whisk the Cashew Drink, cashew cream, vanilla, nutmeg and cinnamon into the mixture from step one. And put this in the refrigerator to chill for 1-2 hours.
4. 
   4. When this has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy Cashew Drink mixture. Check the flavour and adjust with more brandy or spices, if you wish.

            
5. Return to the fridge and chill before serving. Serve chilled with an extra
 

Allergy info: nuts
Recipe by Nena Foster
You’re a rude elf when… your eggnog brings all the boys to the yard.

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via How to Save Money When Buying Organic Foods

Eggless Nog

No one’s ever said no to eggnog. This dairy-free, egg-free version made with Rude Health's Cashew Drink is lighter with a subtle sweetness and strikes the perfect balance between nice and naughty (hello, brandy).

Makes: Approx. 2.4L
Prep time: 25 mins + 3 hours chilling time
Cook time: N/A

Ingredients:

• 800ml Rude Health Cashew Drink
• 12 tbsp of aquafaba
• 130g set honey or coconut nectar
• 130g maple syrup
• 325ml brandy/cognac
• 300ml cashew cream (160g of cashews, soaked + 160 ml water)
• 1 tsp nutmeg
• 1 tsp cinnamon
• 2 tsp vanilla extract
• Extra nutmeg for grating

Method:
 

1. Separate the eggs into different bowls.
2.  
3. Whisk together the honey, maple syrup and aquafaba until smooth and frothy.
4.  
5. Next, pour the brandy into the aquafaba mixture and let this sit for about an hour.
6.  
7. Next, make the cashew cream by whizzing together the drained cashews with water and a pinch of salt in a high-speed blender.
8.  
9. Adjust the water if needed, adding more to thin it out.
10.  
11. Whisk the Cashew Drink, cream, vanilla, nutmeg and cinnamon with the brandy/cognac, and put this in the refrigerator to chill for 1-2 hours.
12.  
13. When the milk has chilled, whisk your aquafaba with a pinch of sea salt to form stiff peaks and fold these into the boozy milk.
14.  
15. Check the flavour and adjust with more brandy or spices, if you wish.
16.  
17. Return to the fridge and chill before serving. Serve chilled with an extra grating of nutmeg.

 

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via How to Save Money When Buying Organic Foods

Lentil, Walnut Pâté Spread

My goodness, this is very good. It really tastes like a pâté should. We use it as a spread for sandwiches and also for cracker snacks.

Yield: 1½ cups

Ingredients:

• ½ cup brown lentils
• 1 teaspoon cumin
• 1½ cups watrer, lightly salted
• 1 cup walnuts, chopped
• 3 tablespoons nutritional uyeast
• 1-2 teaspoon onion powder
• 1 tablespoon tamari , Braggs Amino or light soy sauce
• 1 teaspoon thyme
• 1/2 teaspoon marjoram
• ⅛ teaspoon each allspice, niutmeg, rosemary
• ⅛ teaspoon black pepper
• 2 tablespoons coconut oil, melted
• 1-2 teaspoon lemon juice
• salt to taste

Directions:

1. Soak the lentils for 1 hour or overnight.
2. Place the soaked lentils in a pot.
3. Cover with water (about 1½ cups).
4. Add the cumin and a pinch of salt.
5. Bring to a boil, then simmer until the lentils are very soft.
6. Meanwhile, place the walnuts in a food processor and pulse to a fine “flour”.
7. Add the seasonings and nutritional yeast, and pulse again to mix.
8. When the lentils have cooked, drain any extra liquid off and add to the walnuts in the food processor.
9. Add the tamari and lemon juice
10. Pulse to blend.
11. Season to taste.

Related Posts:

• Walnut Pea Spread
• Walnut-Date Spread on Pumpernickel
• Fava Bean Spread
• Bruschetta with Muhammara Spread and Chopped Tomatoes
• Sweet Red Bell Pepper Spread Redoux

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via Why You Should Consider Buying Organic Food

Vegan Spinach Gnudi dressed with Tomato Sauce

Gnudi means nude in Italian. These balls are the filling for ravioli, without the pasta parts. It is really quick and easy to make. We enjoyed these with a mixed salad and a glass of organic vegan red wine.

Serving Size: 2

Ingredients:

• 1 pkg. 10 ounces frozen chopped spinach, thawed
• 1 pkg. (aprox. 8 ounces) firm tofu
• 4-6 tablespoons chickpea flour
• egg replacer for 2 eggs
• 1 heaping teaspoon vegetable bouillon powder
• 2 tablespoons nutritional yeast
• 1 small onion, chopped
• dash nutmeg
• splash chili sauce

for the tomato sauce:

• 1 tablespoon cooking oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 small bell pepper, de-seeded and chopped
• 1 14 ounce can crushed tomatoes
• 2 teaspoons Italian seasonings
• salt and pepper to taste
• splash Tabasco
• non-dairy cheese as garnish

Directions:

1. Thaw the spinach and squeeze out all the liquid. It is easiest to do this by placing the thawed spinach in a sieve and pushing on the spinach using a spoon.
2. Place the squeezed spinach in a large bowl.
3. Squeeze the extra water from the tofu and crumble it into the spinach.
4. Using a fork gently mix the two together.
5. Chop an onion and add to the spinach tofu mixture
6. Add the nutritional yeast vegetable bouillon powder, nutmeg and hot chili sauce.
7. Mix well using your fork.
8. Add the 4-6 tablespoons of chickpea flour and mix well.
9. The mixture should be able to stick together so you can form small walnut sized balls.
10. Form the gnudi balls usually about walnut size.
11. Make the tomato sauce. Chop the onion, mince the garlic, de-seed the bell pepper and chop.
12. Heat the oil in a saucepan.
13. Add the onion and garlic, bell pepper pieces and sauté until soft.
14. Add the can of crushed tomatoes, Italian seasonings salt and pepper.
15. Season to taste with Tabasco and any additional spice you find necessary.
16. It is most common to cook the gnudi in a pot of boiling salted water, however we prefer to steam them.
17. We use a traditional bamboo steamer, that sits over a frying pan filled with water. That way the gnudi keep their shape and color and do not lose and nutrients.
18. Steam the gnudi for 10 minutes then they are ready to serve.
19. Grate some non-dairy cheese, or make vegan parmesan as a garnish for the gnudi.
20. Place a few tablespoons of the tomato sauce in a bowl.
21. Put 4-5 gnudi in the sauce, and top with the non-dairy cheese.

Recipe inspiried by http://www.onegreenplanet.org/vegan-recipe/spinach-tofu-gnudi-balls/

Related Posts:

• Spinach Flatbreads with Black-eyed Pea Tomato Sauce…
• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Farro with Chickpeas, Artichoke Hearts and Tomato Sauce
• Mini Vegan Spinach Frittatas
• Gnocchi with Winter Squash, Spinach and Vegan Feta

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via Why You Should Consider Buying Organic Food