soy free

Chickpea Omelette (Soy, Gluten, Grain free)

It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though ūüėČ I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.

chickpea omelette

I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!!  Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).

chickpea omelette

It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.

chickpea omelette

Chickpea Omelette / Pancake

(makes 4/5)
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)

  1. Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
  2. Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
  3. Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
  4. If you are making a batch, keep them warm in a very low heat oven.

Vegan Soft Cheese With Pumpkin + Sun Dried Tomato (Soy, Nut + Gluten Free)

Like our cheesecake recipes, we made one version of a vegan cheese – amended it slightly and here is the next¬†attempt…this time it’s vegan soft cheese, low fat and has gorgeous sun dried tomatoes in.
Clearly from the images you can see it’s been sliced (straight from the refrigerator) but this really is a soft¬†and tasty cheese. Ready to spread or whatever you like!

vegan soft cheese

Combined together with oats, nutritional yeast and cooked pumpkin (or puree), this is a very healthy vegan soft cheese – you just have to look down at the basic ingredients list to see for yourself.
Treat this as a simple go-to recipe for a vegan, dairy-alternative to homemade soft cheese!
Enjoy ūüėČ

Pumpkin + sun dried tomato vegan soft cheese

1 cup water
1 cup pumpkin puree/cooked pumpkin
1 cup oats
1/2 cup nutritional yeast
6 sun dried tomatoes (I used tomatoes preserved in oil)
1 teaspoon himalayan sea salt
1 teaspoon white pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup water

1 1/4 cups water
2.5 tablespoons agar POWDER

Method:

  1. Add the ingredients in the order listed (not the agar + 1 1/4 cup water) + blend until very smooth with zero lumps.
  2. Heat the water + agar over a low heat until it becomes very thick + gloopy. Once thick, transfer to the cheese base + pulse until fully combined.
  3. Transfer the cheese to a mould of your choice. I used a loaf tin.
  4. Refrigerate for 30 minutes before using + store in the fridge for 5-7 days.

Adapted from Vegan paprika cheese from Cooking with Plants

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca,¬†although that really does rock my world ūüėČ Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 ¬ļ Celsius + place a greased 10 inch pan in the oven.¬†Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Simple 2 Step Cashew Cream – Time to Ditch the Dairy!

Unadulterated cashew creamDelicious, nutty & creamy, no wonder it’s a vegan staple but you don’t have to be a vegan to get involved with cashew cream, I’m not and I love it! It’s perfect for those who follow a dairy free diet and crave a deliciously heavy dessert cream or perhaps a replacement for sour cream with a Mexican meal. The thing is, to call it a replacement is a disservice because it really is better than any single, double, whipped, sour or clotted cream I have ever had. It really is true. It’s super versatile too, I pour this on desserts, dress curries and tacos, stir through pasta, as a dip, on fruit, into ice cream, as a frosting or ¬†just a dollop on cereals. This trumps dairy any day and I urge you to give it a go because it’s also gluten free, soy free and free of nasty hormones that so much dairy contains. Furthermore, it’s nourishing and spectacularly good for you with a taste that’s so creamy it’s hard to believe.Cream of cashew!

Of course it’s good for you too. Cashew nuts are high in heart protective monounsaturated-fats and lower you’re risk of heart related illness. They’re super high in copper and magnesium aiding bone health too. Cashews are filling and wont cause weight gain like sugar laden reduced fat creams. I promise, I eat this cream a lot and it’s a satisfying and nourishing way to beat cravings.Simply cashews

It’s so simple too, soak the cashews overnight, drain and add the few ingredients to the blender. That’s simplicity. All you need to do is adjust the water quantity for the consistency you desire. For desserts I prefer a thicker whipped cream but for sauces I aim for a pouring consistency. The cashews need to be un-roasted and personally I buy cashew pieces as they’re half the price – ¬†it’s all heading for the blender in the end!

Cashew cream in two easy steps

An added bonus is you can enjoy this in a savoury or sweet version? It can be sweetened up with maple syrup and vanilla for the most delicious dessert cream. The choices for savoury are endless and one of my favourites is roasted garlic and sun dried tomatoes, ¬†it’s pretty special but I’m pretty happy with these unadulterated versions. I swear it’s impossible to make this without eating a heaping tablespoon of dripping cashew cream straight from the blender. I challenge you!

Here is the basic recipe. Have lots of fun mixing it up!

Cashew cream in a mason jar

Cashew cream

1 cup cashews
1 cup, water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
1/2 teaspoon salt

Sweet version

1 cup plain cashews
1 cup water
2 tablespoons maple syrup or your favoured sweetener
1/2 teaspoon vanilla extract
pinch salt

Method:

1. Soak the cashews overnight in water.
2. Drain the cashews and add to the blender with the remaining ingredients. Blend until smooth.

Note: Adjust water quantity for desired consistency.