Me and my flatmates have an unhealthy obsession with this waffle place a minute away from our flat. We go there an unhealthy amount of time. So one day whilst basking in self deprivation during one of our carb-choco-sugar induced coma, I came across a buzzfeed video on the top 20 dessert recipes. So obviously and non-ironically (I have a problem), I saved it and tagged my flatmates. The next morning I woke to the lovely smell of blueberries and bananas, and I was more than delighted to see my flatmate whipping up some Oatmeal blue berry pancakes. Needless to say they tasted better than they smelt and I was instantly obsessed. She informed me that it was the first recipe in the video and talked me through the recipe. That morning, I woke up with a passion for reforming my eating habits and decided to make it vegan and more healthy, by swapping out the eggs in the recipe for some soy yoghurt and adding some chia seeds. I hope you love this recipe as much as I have come to love it.
1 1/2 ripe banana (the riper the better)
1/2 or 70grams cup of oats
1/2 cup or 75ml of soy or vegan yoghurt
1/3 cup or 70ml full fat coconut milk
2 tablespoons of chia seeds
1/4 teaspoon vanilla extract
1 1/2 cup or 75 grams of blueberries
1 1/2 tablespoon lemon juice
your favourite syrup, maple syrup all the way!!
Vegetable oil (aside from Olive oil)
additionally: dark chocolate shavings
whipped cream juice
Mix the chia seeds with coconut milk and yoghurt and set in a warm area to thicken.
Mash the banana using a fork and a sturdy bowl or alternatively using a food processor.
Mix in the oats with the bananas with about 2 tablespoons of your favourite syrup and 11/2 tablespoon of lemon.
Add the chia seed mixture to the oat mixture and mix in properly, if it is too thick gradually add tablespoons of yoghurt.
Stir in 2/3 cup of the blueberries into the pancake mixture.
Add about a teaspoon of oil to a non-stick pan, and heat on medium-low heat.
Gently add two dollops of the mixture, directly on top of each other.
Flip the pancakes as soon as the sets and is not runny, you might need to lower the heat so the bottom side doesn’t burn.
Repeat until all the mixture has been used.
Serve the pancake with some fresh blueberries, dark chocolate shavings, syrup and we found some awesome soy aerosol whipped cream in Whole foods.
I literally just whipped this up 10 minutes ago. I think what I dread most about salads in general is that they are cold. For some reason, on cold wintery days like today, I prefer warm meals that hug my insides with some warm TLC. So expect a lot of warmer recipes this winter. This also goes so well, with habenero hot sauce.
1 medium sized new potato
2 handfuls of kale
1/2 corn of cob
Cut the potato into bite size cubes and drizzle with oil and black pepper.
Place the potato in an oven safe dish. Slice the corn off the cob on to the dish.
With the oven at 200 degrees celsius or 392 Fahrenheit.
Bake until the potatoes are soft, about 20 minutes.
Grill the corn and potato, I like to leave the corn in the oven a bit longer so it chars.
Place the kale in your serving bowl and squeeze half of the lemon on the leafs.
Add the potatoes and corn and sprinkle some sumac on it.
I love this recipe with some hot sauce so I drizzle some on this.
This is a real lazy day staple. Once you batch make the sauce, it is literally so easy to whip up. For days when the laziness is at its peak and I can’t even be bothered to boil some rice, I usually just use Udon noodles, soak them in hot water for a bit and then serve the stir fry on top of the noodles.
1 chicken breast, sliced into strips
3 table spoons teriyaki sauce
1 chilli, finely sliced
1/2 cup or 50 grams of beansprouts
1 medium slide red onion
a handful of sugar snap peas
1 small pak choy
Heat wok and add a tablespoon of olive oil to the pan.
Add the chicken and stir fry until, it is no longer pink in the middle.
In a separate pan, 1/4 fill a pan and place a pan over the pan like in a bain-marie.
Place all the veggies in the sieve, aside form the chili. Cover and steam for five minutes.
Add the Teriyaki sauce and chili to the wok and keep stirring, until well combined.
Add the steamed veggies into the wok and stir again until well combine.
Taste the stir fry to ensure it is well seasoned, if not add a splash of soy sauce until desired taste is achieved.
serve with whatever noodle or rice of your choice and enjoy.
I’m trying to stay away from overly processed foods and a new habit I have adopted involves making my own sauces. I have made my own chutneys, barbecue sauce and of course teriyaki sauce. Obviously as I am making things myself I always try to use the freshest ingredients available to me and I also make these sauces in relatively huge batches. Do feel free to only use 1/2 or 1/4 of this recipes. I like to use 1/2 cup mirin and 1/2 cup sake, for no particular reason*.
Combine all the ingredients in a sauce pan and boil on medium heat to reduce the sauce. Should take about 5 minutes. Watch out as things can get foamy real quick and you don’t want to pile up on your cleaning up. If you are fine with the consistency of the sauce omit steps 2 and 3
Mix the tablespoon of cornflour with 2 tablespoons water to form a solution.
Add this to the pan and stir until the sauce starts to thicken.
Use as a sauce in stir fries and store the rest in an airtight container in the fridge.
A tip in general for making paste out of anything is to use table or sea salt. Obviously do not add to much a tiny pinch goes a long way. Salt adds an extra surface area which chopping up ingredients and kind of works like a mini grater.
To make garlic paste in particular, I try to chop the garlic into thin slices longitudinally, while maintaining its shape. Then I slice it latitudinally again. I flatten the garlic with the flat area of the knife and then I add the salt at this point and then chop again. And repeat over and over again until I receive my satisfied texture.
I was feeling very peckish recently and wanted to make something with a high protein content. We always have meat in the freezer, so I decided to make this roast chicken recipe, which also works amazingly on an outside grill, or for a barbecue.
8 chicken thighs
6 cloves of garlic
2 teaspoon chilli flakes
1 1/2 teaspoon salt
2 teaspoons chopped oregano
2 tablespoons chopped parsley leaves
1/8 cup diced chipotle pepper
2 teaspoon paprika
1 tablespoon sumac
2 teaspoons olive oil
Combine all ingredients in a food processor and mince.
Combine chicken and marinade mixture and each chicken is well coated.
Let the chicken sit for at least 1 hour, preferably overnight.
Set the oven to grill on 250 degrees Celsius or 480 Fahrenheit.
Place the chicken on a roasting tray and in the oven.
Keep all the marinade juice left over after placing the chicken in the roasting tray.
After 5 minutes flip the chicken and brush the chicken with the marinade again.
After 5 minutes change the oven setting to fan assisted and bake at 200 degrees for 15 minutes. Check that the meet is not pink.
Let the chicken rest for 2 minutes before serving it.