𝗥𝗲𝗰𝗶𝗽𝗲Sweet and Spicy BBQ Jackfruit, Kale and Mango Melts Makes 3 servings:3 wraps/flatbreads 1 can of jackfruit (in brine)1 small onion (or 1/2 medium onion)2 garlic cloves 1 jalapeño 1/3 cup vegan BBQ sauce1 large handful of chopped kale (I used purple kale) 1/2 cup chopped mango 1/2 cup vegan cheese Fresh lime juice _____Drain jackfruit and break pieces apart. In my opinion it works best just to use your hands. If there are any tough, chewy seeds cut them up with a knife or discard those pieces. Thinly slice onion and jalapeño and chop garlic.Heat up a few drops of avocado oil in a non stick pan (low heat) and fry onions until fragrant and starting to brown. Next, add...
RECIPE: Potsticker dough:4 inches in diameter Make 25 pieces 250gm all purpose flour2 tbsp matcha powder 160ml boiling waters1 tbsp oil Pinch of salt Add the flour, matcha powder and salt into a big bowl for easy kneading. Pour the boiling water+1 tbsp oil little at a time. it’s all depending on the quality of the flour, some may need 160ml of water and some may need less than 160ml to have perfectly knead dough. But remember not to knead immediately by hand as the water are very hot, use any utensils to mix it first once it cool off a bit then only you may knead with hand. Cover and let it sit for 10 minutes before rolling. Flour...
RECIPE:INGREDIENTS (for 2-3 servings)400 g of flour1 tsp salt1/2 tsp turmeric powder1 1/2 cup of cold water1 tbsp olive oil1 garlic clove (chopped)400 g mushrooms (sliced)3/4 cup of white wine1 tbsp flour1 cup of soy or oat cream2 tablespoons parsley (chopped)Method:1. Put the flour, salt, curcuma powder and water in a food processor and blend until the mixture holds together (depending on the flour, you may need to add more water or flour).2. Once the mixture forms a ball, cover it and let it rest in the refrigerator for 1 hour.3. For the filling, heat the oil in a pot, add the garlic and sauté for 2 minutes. Add the mushrooms and fry for 5-20 minutes.4. Add the wine and...
RECIPE: Makes about 5 crepesCrepes:1 cup oat flour (or rolled oats blended to flour)5 tbsp potato starch2 tbsp coconut sugartiny pinch of sea salt1 tsp vanilla extract1 ¼ cup sparkly water2 tbsp coconut oil, meltedPreheat the skillet. Mix the dry ingredients in a bowl. Add vanilla, sparkly water and oil. Stir until even. Add a drop of coconut oil on the skillet and pour on some dough so that you get a thin round crepe. Cook until the surface looks dry, flip with a thin spatula and cook the other side. Prepare the rest of the crepes. Set aside & prepare the filling.____Berry Coconut Whipped Cream:1 can full fat coconut milk, kept in a fridge2 tbsp maple syrup½ tsp vanilla powder2...
Recipe: _____ about 1 1/2 lbs, 1 cup flour, 1 tsp olive oil, 1 tsp kosher salt, pepper, 1/2 cup vegan pesto 1 In a large pot cover potatoes with cold water, bring to a boil, then simmer 30 min till fork tender, drain, peal skin off with fork while still warm 2 On work surface put potato through a ricer (preferred method) or mash, spread riced potato out, wait 5 min till less hot, then sprinkle with salt/pepper gently combine using hands or bench scraper. Give a taste, adjust till it taste good to you 3 Next add flour a bit at a time ,drizzle in oil, gently working it into a dough. Fold the dough in overlapping layers...
