We have all forgotten the importance of small gesture, the scent of naturalness and simple things. This morning, let’s take time for us… Let’s have breakfast in peace, like we used to when we were kids.
It’s Sunday and I woke up very early with the sunlight brushing my hair. Francesco is still wrapped in his dreams. Then I take a pan, some strawberries, some cream and chips of chocolate, and I add a flavor of love and feeling of empathy: these are the ingredients for a sweet awakening. I love having breakfast with fluffly and still warm pancakes, accompanied with fruits and a cascade of maple syrup or cream. A quick and easy recipe, that can really improve your day. Sometimes we underestimate the power of food and healthy tastes, which are the only ones able to spread the right daily positive vibes.
After we have reloaded with this abundant and healthy breakfast, we went for a long walk to the wonderful paths of Victoria park. Suddenly, we found ourselves surrounded by the green Nature of the park, the chirping of the birds in the background, the smell of the summer peeping out from the horizon. You don’t really need to go far away to smile. I mean, let’s not get lost in the conformity of everyday life, just be ourselves!
Our recipe replaces the traditional ingredients with oat flour instead of the white one, vegetable milk instead of cow’s milk, ripe banana instead of white sugar and baking soda and vinegar instead of yeast!
This recipe is great even for your kids, who can enjoy it for snack!
Ingredients for 5-6 (more or less) Pancakes:
130 g of oat flour;
230 ml of vegetable milk;
2 ripe bananas;
A pinch of baking soda;
1 tea spoon vinegar;
Some organic lemon zest;
A pinch of salt.
Pour in a bowl the oat flour, baking soda, vinegar, a pinch of salt, vegetable milk, lemon zest and stir them well together;
Cut bananas into small chunks and add them to the mixture. With the help a mixer blend well the dough;
Preheat a non-stick pan with a diameter of about 10 cm;
With a spoonful take the mixture and pour in the centre of the pan, then let it spread out;
Let it cook for few minutes. When you see little bubbles, then your pancake is ready to be turned on the other side until it has browned. Help yourself with a spatula;
Repeat the process until the dough is finished;
Pile up pancakes on the top of each other and stuff them as you wish.
You can use for the topping the traditional maple syrup or let your imagination run free…
I used a vegan cream (the same one I used for the tart, you can find the recipe here), some strawberries and chips of dark chocolate.
If you don’t eat all your pancakes, save them in the fridge for about 3 days, then reheat and enjoy them again!
Muffins with a delightful mango centre | Vegan recipes
This morning, I woke up with a great desire to change, to discover and to grow. I opened a drawer and old memories just came out. I found some pictures from my trip to the Canaries and this has increased my need to leave everyday routine behind just to venture into the world, feed with news, find new flavours… The smell of the ocean, of tropical fruits and their exotic taste. I want to feel the purity of the souls, which recalls me that of my native South of Italy. The Canaries are land rich in simplicity, humility and sunshine.
I woke up with all this… I was just thinking about the sweetness of mangos from that land, the delicate smell and juicy pulp that melts in your mouth. I love the traditional flavours and the dishes from my childhood, but I also love putting into play my taste buds and my culinary skills. Today, then, I am trying to combine these twos and I am going to bake some muffins with a tropical touch: a delightful mango centre.
I would blend the variety with the taste of this fruits. Let’s bite the pleasure and let’s enjoy the trip through the sense of taste! ♥
Ingredients for 9 muffins:
260 g of cake flour;
180 g of coconut sugar;
5 g of baking soda;
40 ml of vegetal oil;
20 g of coconut flour;
1 teaspoon apple vinegar;
A pinch of salt;
1 ripe mango.
Preheat oven at 180°C.
In a large bowl sift cake flour and baking soda.
Add sugar, coconut flour and a pinch of salt.
Mix vegetal milk with vegetal oil in a separate bowl.
Combine the dry ingredients with all the others in the same bowl.
Add apple vinegar.
Stir well all the ingredients with a whisk until just blend each other.
Pour the mixture in the ramekins.
Cut mangos into chunks.
Put in the centre of each muffin a chunk of mango.
Bake at 180°C in a preheated oven for around 20 minutes.
They are done when they are brown on top. Cool down them, then serve to whom you love the most 😀
This very easy and cheap recipe tastes absolutely amazing and is super vegan! The strong and intense taste of curry together with the softness of chickpeas mixed with vegetables, intensity the basmati rice flavour which is a thousand taste sensation! It is definitely an alternative dish you have to try!
Ingredients for 4/5 people:
– 250 g cooked chickpeas;
– 2500 g Hokkaido bio pumpkin (deseed);
– 250 g savoy cabbage;
– ½ onion;
– 1 garlic clove, crushed;
– 1 tea spoon fresh, root ginger, grated or ½ tea spoon of powdered ginger;
– Sesame or peanut oil;
– 200 ml coconut milk;
– 1 spoon peanut butter;
– 1 spoon mixed Indian spices “garam masala”
– 1 tea spoon turmeric;
– 1 tea spoon dried coriander;
– Some curry leaves (optional);
– Just enough salt.
WHERE TO FIND INGREDIENTS:
This clever everyday recipe has the purpose to be affordable to anyone who would like to try an alternative dish, such as Indian curry. For this reason, all the ingredients are easy and smart to find: try at your local supermarket or even in small Indian shops.
HOW TO PREPARE CURRY:
Peel off Hokkaido pumpkin and chop it finely.
Wash up the savoy cabbage and cut it into stripes.
Add crushed garlic clove and onion. Then put them in a frying pan and slightly brown them together with garam masala, add some water, the turmeric powder and curry leaves.
Cook for few minutes.
Put chopped pumpkin in a pot and add some water. Then cover and simmer for about 10 minutes.
Stir the savoy cabbage with some salt, pour coconut milk and stir it. Put the lid on the pan lower the heat and occasionally stir it for about 20 minutes.
Add the chickpeas into the pan with peanut butter to make a thick sauce.
Serve with basmati rice.
You can use potatoes or spinach instead of pumpkin.
This recipe is very healthy and filling: it is perfect for everyday or weekend dinner and you can enjoy it sipping a glass of good white or red wine.