A lot of people have the impression that oatmeal is bland, mushy and disgusting. When I was younger, I felt that way too. But then I realise, I have been making my oats wrongly the other time! What I had done previously was merely adding water to my instant oats, nothing more. Then after adding this one simple ingredient to my oats one day, I never turned back!Read More
Hello my dear readers, how has everyone been?
It has been close to 2 months since I last updated my blog. I have been busy with the launch of Souley Green - Singapore's first Vegan mart! Hence my schedule has been so packed lately that I haven't had the time to sit down and properly draft out a post, but I'm glad I have a little free time now :)
Because of how busy I have been, I frequently have quick and simple posts for breakfast. Other than cereal, another meal would be smoothie! So today I am going to share with you one of my favourites - Avocado Banana Strawberry!
The avocado and banana gives it a creamy texture while the strawberry and coconut water helps to sweeten it up.
1 Cup coconut water
1 Tbsp coconut sugar
1 Tbsp chia seeds
In a blender, blend all ingredients together and serve.
I am finally back with another recipe! Work has been so draining that I haven't had the time to experiment in the kitchen, so let's start off with a simple one before I get back to my groove ;)
Making a good pancake stack seems to be the trick on Instagram, am I right? People are constantly drooling over a perfect layered stack and nothing beats drowning them in chocolate. I, myself love chocolate, but store bought chocolate sauce usually contain ingredients you don't wish to put in your body.
So, I decided to make raw chocolate sauce, which goes well with the Matcha pancakes. It's made with really simple ingredients - Avocado, carob powder and maple syrup!
Carob powder is not commonly found in SG - I got mine from iherb. It has more nutrients than cacao powder. But, if you wish to use cacao powder for this. You may as well! Something to note: cacao powder is slightly bitter compared to carob powder, you may wish to use more sweetener!
If you realise, I like to keep my recipes simple and using as little ingredients as possible. It's no surprise that this pancake batter also contains just a handful of ingredients that you're bound to have lying around in your kitchen.
I made the batter using Teathos Organic Matcha Powder. They are a local based company and being a big fan of Matcha, Teathos has definitely one of the best powders I have tried. Usually you'll tend to find tons of Matcha powder brands in supermarkets, but did you know there are actually different grades of Matcha?
They recently released a new product - Cacao + Matcha! WHAT?!?! Sounds amazing doesn't it? I can't wait to try it!
If you do make the recipe, do tag me so that I can see your creation! I hope you like it as much as I do :)
INGREDIENTS & METHOD:
RAW CHOCOLATE SAUCE
1 whole avocado
3/4 cup water
3 tbsp carob powder
2 tbsp maple syrup (or any sweetener of choice)
1 cup whole wheat flour
3/4 cup room temp water
1 tsp baking powder
1/2 tsp baking soda
2 tbsp cane sugar (or any sweetener of choice)
1 tbsp Teathos Matcha powder
- Blend avocado and water together
- Add in carob powder and sweetener
- Blend well and you have your raw choc sauce!
- Heat up non-stick pan on medium heat
- Mix the dry ingredients together (flour, sugar, baking powder and baking soda) in a large mixing bowl
- Slowly mix in room temperature water to batter. It should be slightly watery as compared to a cake mix. Add more water if needed
- Stir in matcha powder and cinnamon
- Pour 1 tbsp of batter onto non-stick pan for 1-2 min till bubbles formed on top
- Heat the other side for 30secs-1 min
- If using cacao powder, you may wish to use more sweetener as it might taste bitter (unless you prefer a bitter sauce)
- Carob powder is already sweet so not much extra sugar is needed
If it's not obvious enough, I'm a huge lover of Indian food. It's also super easy to veganize any Indian dish so do not fret if you're out for meals.
I was so dedicated to creating this recipe that I ate curry for 2 weeks straight! I made 2 different pots because the first try felt like it was missing something. But I figured it was onions - such an important ingredient.
Most curries you get outside now contain dairy because it's cheaper than using coconut milk. Curries made with coconut milk are the best. However, because of the high-fat percentage, eat in moderation. With this recipe, broccoli was my "main" vegetable, you can use any you prefer of course.
Within the 2 weeks, I've eaten the curry with rice, wraps and pita breads. I can't decide which I loved the most, but if I really had to choose, I'll say pita breads. A little tip to heat up the bread first before filling in the curry. And perhaps, wait for it to cool down before chomping it down else you'll burn your finger like I did.
Looks amazing, doesn't it? It has also received 2 thumbs up from my family members who aren't even vegan! Especially my sister, who's such a fussy eater. I'm glad she loved this curry and even asked when I'll be cooking another pot again! :)
1 cup Green Lentils
2 + 1 cup Water
400ml Coconut Milk
1 Yellow Onion (chopped)
1 Broccoli Head
3 Medium-sized Carrots
1 Red Capsicum
1 Tbsp Tumeric
1/2 Tbsp Basil Leaves
2 Tsp Ground Cumin Seeds
1 Tsp Corrainder Seeds
Salt & Pepper to Taste
- Saute chopped onions with 1 cup of water in a big pot for 2-3 minutes, on medium-high heat
- Pour in lentils and 2 cups of water. Boil for 10-15 minutes (you can chop up your veggies while waiting)
- Throw in the chopped vegetables + spices + coconut milk. Mix well and put the lid on.
- Once the vegetables are cooked/softer, place the potatoes into the pot and mix everything together.
- After 20 Minutes or so, your curry should be ready. Poke a fork into the potatoes to ensure that they're fully cooked. If they're still slightly hard, place the lid back on and allow it to boil for longer.
- Serve with rice/wraps/pita bread - Enjoy!
Other than waffles and pancakes, the other favourite breakfast food would have to be crepes. This recipe can do both savoury and sweet crepes. Since I had mine in the morning, I decided to make fruit crepes.
The tittle of the post is such a giveaway, but yes, expect your crepes on your plate in less than 10 minutes! Prep time takes you less than 5 minutes. Easy peasy :) I hate cleaning up after I cook, so I always create recipes that are fuss-free, and of course, mess-free ;)
That morning, I stuffed my crepes with kiwi, blueberries and strawberries, drizzled with some peanut butter :) It was so comforting, I had a great start to a mundane weekend! I love how the weekends give me ample time for breakfast. Over the weekdays, I'd have to gobble down my meal in order to reach office on time.
If you wish to use this as a savoury crepe, go ahead and top it with different vegetables or even stuff it with dahl. How bad can it be? That's the beauty of vegan food. This recipe contains cinnamon - if you're not a fan, feel free to opt out. Speaking of vegan food, I came to realise that after I switched to HCLF vegan, there are still a few recipes from my previous lifestyle that are not vegan.
Some recipes contain eggs, and I really apologize if you chanced upon them. I just don't wish to bulk delete them all, considering I used time and effort to create all those recipes. However, fret not for all the recipes I post now are vegan, delicious and good for your soul. Teehee ;)
1/2 cup all purpose gluten free flour
1/2 cup water (more if needed)
1 Tbsp coconut sugar/sweetener of choice
1. Combine all ingredients into a bowl and mix well. The batter should not be too watery, just slightly lighter than a pancake batter. If you batter comes out too watery, pour in a little more flour. If it's too sticky, pour in a little more water.
2. After your non-stick pan has been heated on medium heat, pour in about 2 Tbsp of the batter into your pan and form a shape of a crepe (circular - duh)
3. Once the sides start to firm up, and bubbles start to form, flip over. It should be golden brown.
4. Repeat on the other side
5. Set aside to cool, top it with your desired toppings and enjoy!
"Dad, how would you rate my stack of pancakes?""8/10" "Why? What is it that I'm lacking" "I say 8, because I don't want you to get complacent if I were to say 10/10. That's how you improve and get better"
It's words like these that motivate me and allow me to face challenges ahead of me. Discovering and using new approaches to shoot, create and style. I hope you guys love the content I create, because I'd love to consistently be doing this. I have been feeling so inspired lately, that I'll continue to create recipes and videos on my channel :)
Okay, back to the main star of the day. These gluten free stack of pancakes? IT IS THE BOMB. I woke up, craving pancakes and since it's a weekday, I did not have much time on hand considering work starts at 830am. Thus, I created this 'One Bowl Gluten Free Chocolate Chip Pancake' using all the ingredients that I currently have on hand. I used very basic ingredients, and I'm sure you'll have some sitting around in your pantry too.
The best part? It's gluten free AND vegan. Yup, vegan. Who says vegans are restrictive and deprived? Not me! :)
I wanted it to be fluffy and soft, and I think I pretty much whacked it! I also like to have a sweet breakfast, so I sweetened it with coconut sugar - my current obsession. If you don't have a sweet tooth like me, you don't have to add the sugar. To my mum, it was a little too sweet.
Perhaps, it was because of the blueberry sauce and chocolate chips that already made this entire stack sweet enough.
I was aiming for a blueberry compote, but it turned out a little watery, so a sauce-compote thing it shall be ;) But, don't you agree that it helped beautify the entire stack? You can topped your stack with basically anything you like, since I had strawberries, I just popped 2 at the side.
Have chocolate sauce lying around at home? Just pour them on, or drizzle them with maple syrup. Create your own ordinary stack!
1/2 cup gluten free flour
1 medium banana (mashed)
1 tsp gluten free baking powder
1 tbsp chocolate chips
Cinnamon (go crazy)
1 tbsp coconut sugar - to sweeten (optional)
2 tbsp water
1/4 cup water
1/2 cup fresh blueberries
1 tbs sugar (I use xyolitol)
- Mash your banana and mix in together all ingredients (water is the last)
- Heat up your non stick pan on medium heat and pour 1tbsp of your batter on to the pan.
- Flip on to the other side when you see bubbles forming.
- Do the same for the whole batter and set aside to cool.
- Heat up the water in pan on medium heat.
- Pour in 1 tbsp of sugar after water has slightly heated up.
- Set in to low heat and pour in blueberries.
- After a few mins, your blueberries should be soft. Mash them lightly till sauce thickens/get desired consistency.
- Once done, pour over your pancake stack and enjoy!
Remember to tag me in your photos or use the hashtag "jaslyngohdishes" if you were to recreate them!
Till next time, Earthlings! xx
Apart from pancakes, who else agrees that waffles also makes a good weekend brunch? Scratch that, make it an 'everyday brunch' food cause it's so easy to make and doesn't take up much of your time! Simply mix all the ingredients in a huge bowl and you're set... Oh, and you'd also need a good waffle maker (obviously)And what's even better about this recipe? It's vegan! Yup, egg free, dairy free and nut-free, which means everyone gets to enjoy this! I took awhile to adjust this recipe because I experimented it with 2 different flours.
I used gluten free flour firstly, and realised that the end product came out a little... hard? It was edible and still tasty, of course, but a little tiring to cut. Then, I experimented it with basic organic unbleached white flour and it was much better :) Perhaps I was missing out something important while using the gluten free mix, so if you know what went wrong, please let me know!
Ingredients: 1 Cup flour (I used organic unbleached white flour) 1/2 Cup room temperature water (slightly more if needed) 1 Tbs xylitol (it's a natural sweetener) Dairy free chocolate chips (as much as you like!) Cinnamon (optional)
1. Combine flour and water together
2. Stir in Sugar
3. Add in chocolate chips
This is when you observe your batter - is it runny or thick? It should be of a cake-like batter. Not too runny nor thick. Best for fluffy waffles :)
4. Spray a little non-stick oil to your waffle maker (to prevent sticking) and pour 2Tbs of the batter in.
*Note: Different waffle maker works with different amount for one serving. Pour in whichever is suitable for your waffle maker.
Top it with your favourite toppings once it's cooled. I topped mine with strawberries, dried cranberries and organic molasses. Love the end result and I hope you do too! Let me know if you make it and tagged me in your creations! :)
And, Selamat Hari Raya to all my muslim friends!
People say that vegans are deprived of "good food", but how do they actually define what "good food" is? They always have that misconception that we are only consuming mainly fruits or vegetables, which is super ridiculous. We get to enjoy ice cream in the healthiest form too - free of preservatives, flavourings and colourings. And that's the best part ;) Adding on, who doesn't love chocolate? Vegans too, can enjoy chocolate without the added sugar or weird ingredients added into chocolate bars sold in stores.
I went onto trusty iherb the other day, and bought carob powder. Carob is a chocolate substitute that, unlike cocoa, carob contains no caffeine or theobromine. Compared with plain cocoa powder, plain carob powder is lower in fat. Additionally, carob boasts a significant amount of calcium—about three times as much as you’d get from cocoa. Therefore, if you're looking for a better alternative for chocolate to use for baking etc, try using carob powder! :)
As you can tell from the title, all you'll need for your very own chocoalate nana ice cream is 2 simple ingredients!
Chocolate Nana Ice Cream Makes 1 bowl
3 frozen medium sized bananas 2 tbs carob powder
Directions: Place frozen bananas into the blender and add in 2 tbs of carob powder Blend together until you get the desired texture
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Oatmeals are one of my daily essentials. If you follow me on my Instagram page, you will know that I am all about the oatmeal toppings, be it sweet or savoury. Yes, savoury. Have you tried savoury oatmeal? A perfect example would be adding 1/2 an avocado into your oats. It's one of the best combinations and I simply love it. It never daunted on me that avocado would taste so good with oats, but once you tried it, you'll be glad that you've discovered this post ;)
I remember posting a picture once and I received a lot of comments saying they've never thought of this combination.... now THAT'S missing out on life.
Simply cook your oats like how you usually would, slice an avocado and tadaaaaa, breakfast served! My favourite would be oats + avo + banana with a teeny weeny (or a slap) of pb!
Two of my best girl pals on Instagram tried it and now they're hooked too ;) Sorry not sorry for getting them hooked on it :P
Follow them if you haven't already, their feed is amazing. Their photography skills are also always on point! I can never understand how some people are just so talented while I remain a potato....
Dear Nadja is also the brain behind #spreadtheavolove! So remember if you ever have avo with oats, use the hashtag so we can all see your beautiful oat bowls!
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