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.
Shaksh(o)uka is a dish popular in the middle east and is thought to be originally of Tunisian and Morrocan Origin. It is an easy meal and a good way to take a backseat from carbs and get your five a day in one meal.
It’s perfect for any meal and like you’ll most likely have these ingredients in your pantry.
This is my adaptation of the traditional shaksh(o)uka, I do not in anyway claim to be a novice on how to traditionally prepare this dish.
2 medium eggs
1 medium onion finely diced
1 clove of garlic minced
3 table spoon olive oil
1/4 teaspoon of cumin
1/4 cup of frozen peas thawed-100 grams
2/3 cup finely sliced bell pepper- 117 grams
1/4 cup finely sliced aubergine-60 grams
1 1/2 cups cubed tomatoes- 200 grams
1 small chili minced- 2 teaspoons crushed chili
You don’t need a cast-iron
preheat your oven to 200 degrees Celsius or 390 degrees Fahrenheit.
Heat your cast iron frying pan or a regular flying pan on your stove/ hob.
next add the olive oil to the pan.
Perform the oil test and add the chili, cumin, onion and garlic. Saute for about a minute and a half.
Add the tomatoes and stir for about 4-5 minutes on medium-high heat.
Add the rest of the vegetables and stir for a minute ad a half.
Add a pinch of salt, some black pepper and stir.
At this point you at to turn the stove of and taste the sauce t see if it is seasoned to your taste! again gently add in extra salt, pepper or chili until you are satisfied.
Now if you are using a regular frying pan go ahead and transfer the contents into a shallow casserole dish.
Make two wells in your dish/ cast iron and crack your eggs into each of the wells.
Place the dish/ cast iron in the oven and bake until egg is to your preferred consistency.
For runny eggs – bake for 3 minutes
For well done egg – bake for 7 minutes.
Now you can serve this dish up with some toast sticks or rice crackers.