Tag: Side

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Soft & Chewy Baked Granola Bars

Soft & Chewy Baked Granola Bars

Dense, chewy, soft, doughy, seedy, hearty, protein-and-fibre-packed granola bars, sweetened naturally with dates! Try them spread with nut or seed butter for a fun treat or just enjoy them plain.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Servings 12 bars

Ingredients
  

  • 3/4 cup rolled oats ground into a flour
  • 1 cup water
  • 3/4 cup packed pitted Medjool dates
  • 1/2 cup chia seeds
  • 1/4 cup raw sunflower seeds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup dried cranberries finely chopped
  • 1 teaspoon cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon sea salt

Instructions
 

  • Preheat oven to 325F and line a 9-inch square pan with two pieces of parchment paper, one going each way.
  • Add rolled oats into a high-speed blender. Blend on highest speed until a fine flour forms. Add oat flour into a large bowl.
  • Add water and pitted dates into blender. Allow the dates to soak for 30 minutes if they are a bit firm or your blender has a hard time blending dates smooth. Once they are soft, blend the dates and water until super smooth.
  • Add all of the ingredients into the bowl with the oat flour and stir well until combined.
  • Scoop the mixture into the pan and spread it out with a spatula as evenly as possible. You can use lightly wet hands to smooth it down if necessary.
  • Bake at 325F for about 23-25 minutes, or until firm to the touch. Let cool in the pan for 5 minutes and then lift it out and transfer it to a cooling rack for another 5-10 minutes. Slice and enjoy!
  • I suggest freezing leftovers to preserve freshness.

Notes

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Healthy Whole Wheat Pita

Healthy Whole Wheat Pita

Oh my goodness, these pitas are fabulous - and the recipe is so easy! ....no oil or sugar!
Print Recipe
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 1 hour 20 minutes
Course Side
Cuisine Vegan
Servings 10 loaves

Ingredients
  

  • 3 1/2 cups whole wheat flour
  • 1 tablespoon dry yeast
  • 1 1/4 cup warm water 120-130F degrees
  • 1/2 teaspoon salt

Instructions
 

  • Sift together 2 cups of flour and the yeast.
  • Add water and salt and mix well.
  • Gradually add in the remaining flour just until the dough begins to clean the sides of the bowl. Once this happens, stop adding flour (so, you might not use all the flour the recipe calls for.).
  • Knead the dough for about 4 or 5 minutes, or until dough is smooth and elastic. (While you're kneading, you can get creative and add in some herbs or spices, but only if you want to do that). Be careful not to over-knead the dough.
  • Form dough into 10 balls.
  • On a floured surface, roll each ball into a 5-6 inch circle, about 1/4 inch thick. (Be sure to sprinkle a little flour on both sides to prevent sticking).
  • Place on a non-stick baking sheet and allow to rise 30 minutes, or until slightly raised.
  • Preheat oven to 500°F.
  • Just before you place the pan in the oven, flip each pita over on its other side.
  • Bake on the bottom rack of the oven for 5 minutes. (The instant hot heat will help them puff up).

Notes

 
  • When the pitas come out of the oven they will be hard, but they will soften as the cool.
  • Store them, while they're still warm, in plastic baggies or an airtight container.
  • Cut the pitas in half crosswise and stuff with your favorite fillings (beans and rice, taco fixings, thick stews, curries - anything goes).
  • Pitas can be reheated in a 350°F oven or in the microwave.

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Sweet Potato Flatbread or Roti

Sweet Potato Flatbread or Roti, Vegan + No Added Oil

Sweet Potato Flatbread or Roti

An easy yeast-free vegan sweet potato flatbread recipe made with just 2 ingredients. Easy homemade flatbread / tortilla recipe. Yeast-free flatbread / roti recipe. Use them as tortillas, wraps or as rotis to accompany a delicious curry.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 6 loaves

Ingredients
  

  • 1 cup whole wheat white flour More flour for dusting as required
  • 1 cup sweet potato mashed and hot (reheat if using leftover sweet potatoes)

Instructions
 

  • Steam or boil the sweet potatoes until they are very soft. Check with a fork to see if they are cooked and then, take them out of the pan.
  • Allow them to cool for a couple of minutes but try to peel them while they are still quite hot. We need them to be hot or at least warm in this recipe.
  • Use a fork if it helps to peel them while they are hot. Then mash the sweet potatoes. If you are using leftover sweet potatoes, reheat them until they are hot before using them in this recipe.
  • In a mixing bowl, add one cup of all purpose flour. Add in the mashed sweet potato. Start by mixing with a fork as the sweet potato will be too hot to handle at this stage.
  • Once the mixture is okay to handle, continue the mixing with your hand and work the mixture until a dough is formed. Once the dough is formed, do not overwork it as it may start to get sticky and then you will need to add more flour which will result in a hard roti.
  • Flour the work surface and place the dough on it. Roll it into a thick log. Then cut the log into 6 equal portions.
  • Keep a bowl of flour close by. Dust your hands with a little flour and take one piece of dough. Roll it in between your palms into a ball then lightly flatten it. Dip the ball into the bowl of flour and cover it with flour on both sides. Now lightly flatten the edge of the ball with your thumb and first finger. This will help keep its round shape when we roll it out.
  • Set the floured ball aside or place it back into the mixing bowl. Do the same for the rest of the pieces.
  • Take one ball and place on the work surface or board. Begin to roll it out. Turn it on the other side and continue to roll out by applying even pressure so that the roti can rotate on itself to create a nice round shape. Flour the roti if you need to but not too much as this may result in a hard flatbread. Roll out until the roti is about 2 mm thick.
  • Meanwhile, heat a tawa, skillet or crepe pan on medium heat. When the pan is hot, place the roti on it and allow it to cook for 20 to 30 seconds. Then flip the roti at 30 second intervals. When the roti starts to bubble, leave it to cook for a little longer than 30 seconds before flipping. The bubbles mean that the hot air is cooking it from the inside too. Cook the roti for a total of two to two and a half minutes.
  • Store the roti in a container or plate lined with a clean tea towel. Always keep the rotis covered with the tea towel to keep them soft. This will also prevent them for getting soggy with the steam in the container.
  • Now repeat for the rest of the rotis.
  • Occasionally, flip the rotis in the container so that the last one is sandwiched in between the other flatbreads. This helps to further soften them.

Notes

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Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli

Creamy Raw Cashew Aioli – a vegan alternative to the classic and a great staple recipe to keep on hand for everything from raw tacos and homemade burgers to creamy salad dressings. Cashews are naturally creamy when blended so make a fabulous base for the aioli, though macadamia nuts are also divine (particularly as a combo with the garlic). If you have a sensitivity or allergy to nuts, you can substitute with sunlower seeds or even avocado – if you don’t mind it being green of course.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 2 Cups

Ingredients
  

  • 1 cup raw cashews soaked in water for 2-5 hours
  • 1/2 cup water + 2 tablespoons water
  • 1 Juice of one lemon
  • 2 teaspoons organic apple cider vinegar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon olive oil
  • 1 teaspoon mustard
  • 1 tablespoon nutritional yeast + 1 teaspoon nutritional yeast
  • 2 pinches sea salt or more – taste first
  • 1/2 teaspoon organic soy lecithin optional see notes

Instructions
 

  • Drain and rinse the cashews then add all ingredients to the blender, whiz till smooth. Store in an airtight container in the fridge.

Notes

Organic soy lecithin is an emulsiier, bringing the water and fat elements together and preventing them from
separating. It also helps to thicken the mixture. You may like to try this if you want a thicker aioli. Lecithin is a
phospholipid, consequently, it contains only trace amounts of proteins. Phospholipids are needed by the cells of our
body to keep the membrane nice and luid to enable easy transfer of both nutrients and wastes. Try and choose organic
lecithin if you decide to use it – non-organic lecithin is extracted from whole soy beans using harsh chemical solvents
such as hexane.

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Pinto Beans

Pinto Beans

A go to meal for topping off a salad bowl or adding to rice. You can be smashed and use like refried beans too.
Print Recipe
Prep Time 12 hours
Cook Time 4 hours
Total Time 16 hours
Course Main Dish
Cuisine Vegan
Servings 6 cups

Ingredients
  

  • 1 pound pinto beans dryed
  • 1 medium onions diced
  • 2 stalks celery diced
  • 2 whole chili pepper chopped
  • 1 medium green pepper chopped
  • 3 cloves garlic chopped
  • 2 tbsp garlic, salt, pepper powder
  • 1/2 tsp chipole powder
  • 2 whole bay leaf
  • 1 tsp smoked paprika
  • salt and pepper to taste
  • 1/8 cup water saute vegetables

Instructions
 

  • Soak beans over night
  • Drain and rinse beans and set aside
  • Saute vegetables in large pot with a little water in place of oil (about 5 minutes)
  • Add beans and seasonings to pot and mix together
  • Add water to cover plus one inch
  • Bring to boil
  • Reduce heat to a simmer
  • Simmer for 3 - 4 hours until the level of bean softness is reached

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