Vegan Gluten Free French Toast

Very Good!!

2 slices bread (gluten free)
1 tbsp ground flax
3 tbsp water
1 tbsp almond milk
1/4 tsp cinnamon
1/4 tsp pure vanilla extract
dash of salt
dash of nutmeg

Combine the flax and water and whisk for one minute until thickened. Add the rest of the ingredients. Soak each slice of bread until saturated. Fry in skillet until golden brown on both sides. Top with you desired toppings. In used blueberry sauce and maple syrup.

Banana Ice Cream???

WOW WOW WOW another great recipe from pinterest. All you do is freeze a banana and add 1 tbsp of cocoa powder and blend. So only about 110 calories. I added a splash of soy chocolate milk to make it a bit more smoother. INCREDIBLE.

Baked Zucchini Sticks

My all time favourtie food - forever - was zucchini sticks....mmm.. but I didn't like the deep "friedness". I finally found a recipe that works and tastes GREAT.

Cut your zucchini into 1/4s lengthwise. Salt, and put in a colander to drain, about 1 hour. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and grease with olive oil.  When the zucchini strips are ready, rinse and towel dry. Dip in almond milk then in crumbs (I mixed panko, nutritional yeast and oregano)  Bake for 12 minutes then turn and bake 12 minutes more. For the dip I mixed veganaise, almond milk, dill and some lemon juice.

Cauliflower Chia CREAMY Soup

WOW so creamy and good.

Ingredients for 2 people
half a cauliflower cut into small pieces
one small onion
2 cups of vegetable stock (use a good stock I use "Imagine Organic")
sea salt to taste if required
1 tablespoon of freshly ground chia seeds
Method
Chop the onion and fry in a little coconut oil for 4 minutes add the small cauliflower pieces and the vegetable stock bring to the boil. Simmer for about 15 minutes.
Take out half the mixture and blend with the ground chia seeds, Return this mixture to the pot and stir through. The result – a lovely thick, creamy cauliflower soup. Serve with your favourite crusty bread and a refreshing salad.

Chia Pudding

WOW WOW WOW  I have discover CHIA SEEDS please google them and find out why they are called a SUPER FOOD

This chocolate coconut pudding is so great. The chia seeds turn into a tapioca type consistency.

1/2 cup coconut milk

1/2 cup coconut water

1 tbsp almond butter

1 tbsp cocoa powder

1 tbsp coconut flakes

1/2 tsp vanilla

1 tbsp agave syrup

BLEND ALL THESE INGREDIENTS UNTIL SMOOTH.

add 1/4 cup chia seeds, stir to combine then refrigerate for 30 minutes. Top with coconut flakes.

Refried Bean and Salsa Burritos

Sorry no picture. It was SO GOOD I inhaled it and forgot to take a picture

1 tbsp coconut oil
1 15.5 oz can of pinto beans, drained and mashed
1 tsp chilli powder
tortillas
1 cup salsa (I make my own: tomato, cilantro, lime juice, serrano chile, garlic, red onion, salt)
1/2 cup minced red onion

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chilli powder and cook, stirring, until hot, about 5 minutes. Set aside.
Place 1 tortilla and spoon about 1/4 of the beans, top with salsa and onion (I added avocado and shredded lettuce) roll up.
Heat some oil in a skillet and brown on each side.
Serve immediately.

Tamarind Noodles

Wow another great one. The sauce in amazing with the almond butter and jalapeño. Yum Yum Yum.

Sauce ingredients:
1 cup vegetable broth
1/2 cup almond butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp maple syrup
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
Stir-fry ingredients:
6 oz Chinese noodles (I used spaghetti brown rice noodles)
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry fried (I didn't use)
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Directions:
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve