Category: Recipes I Have Tried

2 Ingredients Quinoa Wraps – 3 ways!!

Packed with protein, gluten free and so darn versatile – these 2 ingredient Quinoa Wraps are one of my all time faves!!

Ingredients:

1 1/4 cup dry quinoa
1 cup water

Soak your quinoa for about 3 hours. Rinse and drain and blend with your 1 cup of water. You can add any additional flavours in at this point (salt, garlic, nutritional yeast etc.)

Heat a non stick pan on medium and turn your mix into wraps (using 1/4 cup at a time). Cook on one side for a minute or 2 and then flip for another minute.

Store in the fridge in a tea towel for 5 days or so and turn into any one of the following:

Tortilla Chips – add a squeeze of lime, garlic salt and smoked paprika and air fry at 180 Celsius for 5mins or until crisp!

Pizza – add tomato paste and your fave pizza toppings and oven for 15mins or until the outsides get crispy

Good old wrap – I like to add oil free hummus, tomato, lettuce and sauerkraut

Sweet sushi – banana a quick and easy choc sauce (equal parts cocoa powder, pb2 and maple with a splash of water)

Ingredients
3 medium pre baked sweet potatoes
2 tbsp cacao powder
1 tsp vanilla
1/2 tsp white miso
Splash of plant milk
Optional extras: 1-2 dates or a splash of maple syrup

1. Blitz everything up in a blender until silky smooth and serve with your favourite fruit👌

Ingredients (makes 2 waffles)
3 courgettes
1 cup chickpea flour
1 tsp garlic salt
1 tso baking powder
3 tbsp nutritional yeast
2 tbsp dried basil

Easy Coleslaw:
1 cup purple cabbage
1 apple, grated
3 tbsp unsweetened vegan yogurt
1/2 tsp garlic salt
1 tbsp apple cider vinegar
Extras: cucumber, lettuce

1. grate courgettes up and add in the rest of the waffle ingredients. Mix well until well combined.
2. Pour half into a heated waffle maker and let cook for 7-8 minutes or until golden brown.
3. Mix all coleslaw ingredients together and then turn the waffle into an epic sandwich wish your fave fillings!

Ingredients

2 cups chickpeas
3 cups oats
1 courgette (zucchini)
2 ripe bananas
3 tbsp cacao powder
8 medjool dates
1 tsp vanilla
1/2 cup water

1. Add 1.5 cups chickpeas to a bowl with oats, grated courgette.
2. Add the remaining ingredients into a blender and blitz until smooth. Add to the oat, chickpea bowl and mix well.
3. Spread out on parchment paper and pop into the oven for 30mins at 180 Celsius (350° F). Let cool and store for the week!

Oilfree/Nutfree Pepper Jack Cheese

Ingredients:
2 C water
1/2 C rolled oats
1/4 C nutritional yeast
Salt to taaste, or Kathy’s homemade salt substitute powder (recipe: 1 T ground onion, 1 T ground garlic, 1 t ground celery powder)
1 1/2 t lactic acid (from Amazon), or vinegar
1 pinch mustard powder
1/4 t garlic powder
1/4 t onion powder
BLEND, then add
3 T tapioca starch (flour)
2 T capacarrageenan or agar*
BLEND again, then add
1 jalapeño pepper (seeded & chopped)
1(+) t cushed red pepper
HEAT & STIR CONSTANTLY
Pour into glass mold
Cool & slice

* https://ginobiotech.com/agar-vs-carrageenan/

[Omit oil]

1/2 cup chopped onion

2 tablespoons ginger garlic paste, or 5 cloves garlic, minced and 1” of ginger, minced

2 teaspoons Kashmiri chili powder, or use paprika

1 tablespoon soy sauce, , use tamari for gluten-free or omit

1 tablespoon ketchup

1/4 teaspoon black pepper

1/2 red or green bell pepper, chopped or thinly sliced, or use a mix of both

1/4 cup chopped carrots

1 cup dry quinoa, washed and drained

15 ounce can chickpeas, drained, or 1 1/2 cups of cooked chickpeas
2 1/4 cup water or stock, heated until boiling

1/2 teaspoon salt

green onion, pepper flakes, chopped nuts and/or seeds, fresh herbs, and lemon or lime juice, for garnish


bake for 40 to 45 minutes. Check in at the 35-minute mark to see if the quinoa is done or not and also lightly stir the mixture, if the edges are starting to scorch. Cover with parchment again, and continue to bake for another 5 minutes, if the quinoa isn’t done yet.

Take the baking dish out of the oven, let it sit for another 5 minutes or so. You can add in about 1/2 cup of finely-chopped broccoli while the quinoa is still hot, mix in, and then cover it with parchment and let it sit for 5 to 6 minutes. The heat of the casserole will blanch and cook the broccoli. If you would like a creamier version, then fold in 1/4 cup of non-dairy cream or non-dairy yogurt at this point, and mix in.

Mix and fluff the quinoa really well, then serve in bowls topped with some crunchy green onion, cilantro, or chopped onion and some pepper flakes or black pepper and a good dash of lime juice or lemon juice. Some nuts or seeds will also be great garnish