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Breakfast & Brunch/ Condiments/ Desserts/ Vegan

Tahini & Date Sauce

This vegan and refined sugar-free Tahini & Date Sauce makes a great alternative to any store-bought processed dessert sauces. The recipe is very easy, you can prepare quickly in minutes. We love to drizzle it over pancakes – try our: Green Pancakes or Sourdough Pancakes, cakes – try our: Flourless Chocolate Cake, but it would also work wonderfully with ice-creams or drizzle over a fruit salad.

Tahini & Date Sauce

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Perfect for pancakes, cakes, ice creams or even porridge. This Tahnini & Date Sauce will bring a natural sweetness and a subtle sesame flavour to your favourite desserts.

Ingredients

  • 80ml / 1/3 cup / 5 tbsp tahini
  • 4 dates, pitted and chopped
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 125ml / 1/2 cup filtered water

Instructions

1

Put all ingredients into a blender and mix until smooth. You may need to adjust slightly the amount of tahini or water, depending how thick is the tahini. Keep in the fridge for up to a week.

Breakfast & Brunch/ Desserts/ Gluten-free/ Vegan

Chocolate Buckwheat Pancakes

Chocolate Buckwheat Pancakes are one of our favourite weekend breakfast/brunch options. This recipe is vegan-friendly, gluten and refined sugar-free. These pancakes are very light and have an earthy and nutty flavour thanks to buckwheat flour, raw cacao and maca powder. Natural sweetness comes from dates, which also help to bind the batter, so there is no need for eggs. As you can see on pictures, they have a great – ‘the crust of the moon-like’ texture.

These pancakes are delicious, especially when topped with fresh fruits, nuts and/or seeds and a drizzle of maple syrup or your favourite sauce. We served them with banana, almond flakes, hemp seeds, raw cacao nibs and our Tahini & Date Sauce – click to see the recipe.

Love pancakes? Try our Green Pancakes, Sourdough Pancakes or Blueberry and Goats Cheese Sourdough Pancakes recipe.

Chocolate Buckwheat Pancakes

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Serves: Makes around 10 small pancakes

These vegan and gluten-free pancakes make a perfect indulgent breakfast or dessert. They have an earthly flavour with a natural sweetness from dates and hint of chocolate. Just top them with your favourite fruits, seeds or nuts and raw cacao nibs.

Ingredients

  • 200g buckwheat flour
  • 400ml plant based milk
  • 1 tbsp olive oil
  • 1 tsp baking powder
  • 3 tbsp raw cacao powder
  • 4 dates, pitted & chopped
  • 1 tsp maca powder (optional)
  • 1 tsp vanilla (optional)
  • pinch of salt
  • TO SERVE:
  • 1-2 bananas
  • almond flakes
  • hemp seeds
  • cocoa nibs
  • Tahini & Date Sauce (Link to the recipe in the post above)

Instructions

1

1. Mix all the ingredients in a food processor or in a bowl and combine using a hand blender.

2

2. Heat a skillet to medium-high heat.

3

3. Pour about a ladle of batter onto the skillet and move around to spread the batter evenly on the surface of the skillet. Cook until bubbles appear and the pancake is set. Flip on the side and cook until ready.

4

4. Serve topped with your favourite toppings.

Notes

These pancakes are best eaten fresh. However you can make a bigger portion and store unused batter in the fridge for up to three days. This is a very quick way to have a delicious and fresh pancakes served in minutes in the morning. If you store the batter, just stir it well once you take it from the fridge.

Mains/ Soups/ Vegan

Gigner & Turmeric Butternut Squash Soup

Happy Halloween! This soup has a nice sweetness with a sharp note thanks to the ginger and turmeric. You can use dry spices, but I would highly recommend using a fresh ginger and turmeric root if possible.

Ginger and turmeric have powerful benefits for our health. Both are anti-inflammatory and help our organism to protect and prevent against the disease.

This soup has been definitely our favourite since it’s getting colder and the winter is just round the corner. It makes a great lunch, dinner or could be served in a mug as a heart-warming drink during a Halloween night.

For a fancy look and to make a combined healthy dish serve it with a dollop of our Coriander and Sunflower Seeds Vegan Pesto – http://vegeregis.com/coriander-sunflower-seeds-pesto/, crumbled Oatcakes – http://vegeregis.com/sunflower-pumpkin-oatcakes/ and some sprouts sprinkled on the top.

Gigner & Turmeric Butternut Squash Soup

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Serves: 4 - 6

This soup is very creamy, the butternut squash adds a note of sweetness and the ginger will warm you inside. A lovely orange colour of the soup makes it a perfect dish to be served for a Halloween.

Ingredients

  • 1 tbsp coconut oil
  • 2 onions (approx. 200g), chopped
  • 2 garlic cloves, chopped
  • 40g fresh ginger, minced
  • 15g fresh turmeric, minced
  • 1 kg roasted butternut squash*
  • 900ml water or vegetable stock
  • 1,5tsp salt (omit if using the stock)
  • 1 tsp black pepper
  • 0,5 lemon, juiced
  • 1 can full-fat coconut milk

Instructions

1

* Roasted Butternut Squash - preheat the oven to 400F / 200C. Using sharp knife cut the top end of the squash and then in half lengthwise. Scoop up and discard seeds and any stringy bits. Lay halves cut side down on a tray lined with a baking paper. Bake in the oven 30 - 45 mins until soft, pierced with a fork to check if ready. Let it cool down and using a big spoon scoop out the cooked flesh.

2

To make the soup melt coconut oil in a large pot. Add the onion and saute on a small heat around 10 minutes, stirring frequently. Stir in the garlic, ginger and turmeric and fry for another 5 minutes.

3

Add the roasted butternut squash, water (or vegetable stock if using) and bring the soup to a boil. Cover and lower the heat, let it simmer for around 20 minutes.

4

Take the soup off the heat, season with salt and pepper, add the lemon juice and coconut milk. Stir well and using the blender blend the soup until smooth and creamy.

5

Serve on its own, with a crusty bread or sprinkle with sprouts, crumbled oatcakes and a dollop of a homemade pesto.

Condiments/ Nut-free/ Vegan

Coriander & Sunflower Seeds Vegan Pesto

Homemade pesto is one of the easiest and delicious recipes you can make in around 10 minutes. When making from scratch the freshness and intensity of flavours will beat any store bought pesto, once you try you will never go back. If you don’t have a food processor, you can use a pestle mortar.

Thus recipe uses a fresh coriander and sunflower seeds, however you can use other fresh herbs or mixture of few – basil, parsley or even spring onions would work great. Likewise you can use different seeds or use nuts.

Pesto is not only great with pasta, it makes a delicious sandwich spread, it can be used as a sauce on potatoes or eggs, also works well when added to the rice.

Coriander & Sunflower Seeds Vegan Pesto

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Serves: 1 small jar / approx. 180g
Prep Time: 10 minutes

Delicious, fresh and easy to make vegan homemade pesto.

Ingredients

  • 20g fresh coriander, roughly chopped
  • 1/3 cup / 40g sunflower seeds
  • 2 garlic gloves, peeled & roughly chopped
  • 1 tbsp nutritional yeast
  • 6 tbsp / 90ml ex. virgin olive oil
  • pinch of salt

Instructions

1

Put all ingredients into a food processor and pulse until smooth (or to desired consistency), add salt to taste. Stop once or twice to scrap the sides of the food processor. Depending from personal preferences you may want to adjust the amount of olive oil.

2

Transfer to a jar or airtight container, pour a bit more olive oil just to cover the top and store in the fridge up to 1 week.

Notes

VARIATIONS - use mix of other fresh herbs like basil or parsley. Instead of sunflower seeds use nuts - walnuts, almonds, cashews or pine nuts would work well. BOOST THIS RECIPE - add 1 tbsp of hemp hearts (great source of omega-3 & omega-6 fatty acids.