VEGAN FALAFELS (NUT FREE)

This a a really simple recipe i make so often. As long as you have a base of chickpeas and rice you can experiment with different flavours. Combine your favourite spices and herbs for flavour and different beans and seeds for different textures.

This dish is especially good when you have left overs. When i have leftover rice i usually blend it into these falafels. I have also tried this recipe with leftover mushroom risotto and it worked a treat. These falafels are an excellent source of protein for vegans, the combination of the legumes, seeds and brown rice make it a complete protein.

It is currently pouring with rain at the moment because of cyclone Marcia. I live more inland so we wont get effected as bad as people who live in the north coast of QLD. My heart goes out to them, i hope everyone is safe and sound.

Ingredients:

  • 1 x can of chickpeas
  • 1/2 a large onion or 1 small onion chopped
  • 1 x cup of cooked brown rice
  • 1 x small clove of garlic chopped
  • 1 x tsp grated ginger
  • 1/2 tsp cumin
  • 1/2 tsp ground coriander
  • 1 tbsp coconut oil
  • 1/4 sunflower seeds

Method:

  1. Pre-heat oven to 180 degrees Celsius fan forced
  2. Toast the sunflower seeds until golden then set a side.
  3. In a pan on a medium high heat coconut oil then add in onion and cook for 1 min then add garlic and ginger. cook until softened. Then set aside.
  4. In a food processor add in drained chickpeas, brown rice, toasted sunflower seeds and the onion mixture.
  5. blitz together until combined. The consistency of the mixture should be quite textured and easily formed into balls.
  6. Line a baking sheet with baking paper. Roll mixture into balls roughly the size of a heaped tablespoon.
  7. place in the oven for 20 mins or until golden brown.
  8. allow to cool. then serve in pita bread stuffed with a fresh salad and salsa. I didn’t have any pita bread so i through them in a salad.

I hope you try it out they are seriously easy to make and taste amazing! enjoy xx

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VEGAN DATE CHOC CHIP COOKIES

Hello everyone long time no see! Sorry i haven’t posted in a while i have just been so busy lately with school starting last week i have barely had enough time to myself.

Anyways enough about that i think i might do school lunch box ideas for a vegan if i have some time because i know how hard it can be sometimes when you have no motivation, i know i would have defiantly found it very helpful. If there is anything else you guys would like to see on my blog please let me know in the comments.

Hope you are all having a fabulous day! i trust you will appreciate these yummy treats i certainly did 🙂

Ingredients:

  • 1 cup quick oats
  • 1 cup almond meal
  • 1/2 cup desiccated coconut
  • 1 Tbsp liquid coconut oil
  • 1 Tbsp chia seeds
  • 1 Tbsp maple syrup
  • 1/4 cup ground flax seeds
  • 5 dates pitted soaked for 1 hour in water
  • 1 tsp baking powder
  • 1/4 vegan choc chips (i ran out so i used cacao nibs)
  • 1 Tbsp cacao powder
  • oat milk, add if consistency is to dry

Method:

  1. Pre – heat oven to 180 degrees
  2. Line a baking sheet with baking paper
  3. Drain and mash dates into a paste
  4. Add maple syrup and coconut oil to the dates and mix together then set a side
  5. In a bowl mix together all the dry ingredients
  6. Add the date mixture into the dry ingredients and mix until well combined
  7. If the cookie dough is so dry then add a splash of oat milk
  8. The dough should be easily formed into flattened patties then placed onto the baking sheet
  9. Put in oven for 10 mins then take out and flip over place back in oven for 5 mins
  10. Leave to cool for 5 mins and enjoy  🙂 xx

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VEGAN ALMOND PEANUT BUTTER COOKIES

Yesterday was raining all day so it felt like a day for baking. These cookies were the perfect thing to satisfy that urge to bake. Although they turned out a bit dry, i was deciding whether to put the picture up or not because they didn’t come together as well as i planned. I realised that sometimes things won’t go to plan or wont turn out the way you imagined. So i eventually decided that i will post the photo even if they aren’t perfect in the hope that you can learn from my mistakes.

As i said my mixture was a tad dry, I would recommend adding in extra rice malt syrup or peanut butter to give it a little more moisture. I paired my cookies with the celestial seasonings bengal spice herbal tea, honestly my favourite tea in the world! I hope this recipe is useful.

Ingredients:

  • 1 1/2 cups oats
  • 1 cup almond meal
  • 1 cup spelt flour (any other flour should work)
  • 1/4 teaspoon baking powder
  • 1/2 cup coconut oil
  • 2/3 cup rice malt syrup (sub with liquid sweetener of your choice)
  • 1 teaspoon vanilla extract
  • 2 tablespoons natural peanut butter + extra for topping
  • handful of whole almonds for topping

Method:

  1. Preheat oven to 180 degrees celsius
  2. In a large bowl combine oats, almond meal, spelt flour and baking power
  3. In another bowl combine the wet ingredients
  4. Add the liquid mixture into the dry mixture and mix until well combined
  5. Line a baking sheet with baking paper
  6. roll the mixture into slightly flattened balls, using extra peanut butter drizzle a small amount on to the cookies then using the whole almonds press them into the cookies
  7. place cookies into the oven and bake for 15 mins
  8. allow cookies to cool then transfer cookies onto a wire cooling rack
  9. enjoy with your favourite cup of tea x

jpg-2Vegan Almond Peanut butter cookies

Hello Earthlings

I transitioned to a vegan life style may 2014. I have never felt better or been healthier than i am right now. I experimented with raw till four after being inspired by Freelee the banana girl but there were some complications. Still not quite sure what type of vegan i am. Some days i will be raw till four and other days i won’t. I tend to stay away from processed foods with endless amounts of strange ingredients and just stick to the basics.

Hopefully i can motivate you to make healthier choices for the benefit of the planet and your well being. I invite you to follow me on my continuous journey living the vegan life style.

– Siobhan x