Vegan Omelette

Omelette 1¼ cup chickpea flour ¼ cup buckwheat or brown rice flour 1 tsp garlic paste 4 tsp flaxseed, freshly grinded 1 cup water (or more if needed) 1 tsp turmeric powder 1 tsp curry powder, mild or hot ½ tsp paprika Salt, pepper to taste 2 tbsp oil (or more if needed), for frying … Continue reading Vegan Omelette

Quinoa & Rice Spaghetti alla Puttanesca with Sautéed Greens

Quinoa & Rice Spaghetti 250g Quinoa and Rice Spaghetti (or any other gluten-free pasta) Puttanesca sauce 50g caper 150g mushrooms, sliced 1 onion, diced 3 garlic cloves 2 peppers (we used 1 red and 1 green), diced 500ml tomato and basil sauce 3 tbsp olive oil Salt, black pepper, paprika and oregano to taste Sautéed … Continue reading Quinoa & Rice Spaghetti alla Puttanesca with Sautéed Greens

Nut butter Cookies – UK version

Cookies 1 cup vegan butter 1 2/4 cup unrefined brown sugar ¾ cup nut butter 2 “flax eggs”* 2 cups gluten-free flour mix* 1 tsp xanthan gum ½ tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp pink Himalayan salt 1 cup nuts mix, crushed *Flax egg (for 1egg) 1 tbsp ground flaxseed … Continue reading Nut butter Cookies – UK version

Curcuma Coconut Wraps

    5cups coconut flesh 3 tsp curcuma 1 garlic clove, chopped 1 pinch black pepper, thinly ground ½ tsp Himalayan sea salt   Place everything in a blender and process until smooth and creamy. Add a few tsp of water or coconut water if not using an high-speed blender to get everything well combined. … Continue reading Curcuma Coconut Wraps

Gluten-free Pancakes with Chantilly & Blueberry Coulis

Pancakes 2 ripe bananas 250g gluten-free flour 1 vanilla pod, beans exacted ½tsp salt 10g coconut sugar 500ml coconut milk 100g dairy-free butter, melted   Place everything in a blender and blend until well combined. Try not to overmix. Lightly grease a non-stick frying pan with either butter or oil. Put the pan on medium/high … Continue reading Gluten-free Pancakes with Chantilly & Blueberry Coulis

Vegan Ratatouille Gratin

Vegan Ratatouille Gratin Serving: 4-6 people Cooking time: 40mins For the Mushroom topping 100g dry Porcini mushrooms, soaked 30mins in cool water 2 tbsp olive oil 1 lime, juiced Himalayan sea salt and freshly ground black pepper, to tasteFor the Pasta 350g uncooked gluten-free pasta For the Ratatouille 1 medium onion, thinly diced 1 medium red … Continue reading Vegan Ratatouille Gratin