Happy Wednesday my friends đ Hope everything is well!
I’m getting ready for a forced long weekend (my kids’ school is going on strike tomorrow and on Friday), trying to get as much work as possible done đ
I prepared this quick pick-me-up tahini cacao oatmeal this morning and thought I would share a trick with you đ You can skip plant milk when cooking your oatmeal and instead add a tablespoon of nut or seed butter and water. It will come out super creamy without any milk! And tip number 2 – if you use hot water (I boil it in my water cooker first) you will significantly reduce the time needed to get your oats ready! Ok, and now to the recipe âŹď¸âŹď¸âŹď¸
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Tahini cacao oatmeal
60g (about 1/2 cup) rolled oats
240ml (about a cup) of hot water
1 tbsp of light tahini
2-3 tsp of maple syrup
pinch of sea salt (don’t skip it!)
1/2 tsp of natural vanilla essence
1 tsp of raw cacao
1 tsp of maca powder (optional)
Add oats, hot water, tahini, maple syrup, salt and vanilla to a small saucepan. Cook for about 5 minutes, until thick and creamy, stirring frequently. Remove from heat, mix in cacao and, if using, maca powder, transfer to a bowl, top with caramelized banana slices and enjoy!
Caramelized banana
In a skillet, heat a teaspoon of coconut oil. Add sliced banana and fry for a couple of minutes. Pour 2 teaspoons of maple syrup over banana slices, let cook for one more minute, until nicely caramelized, then flip and cook for another 30 seconds.
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Recipe (yields 2-3 servings)âŁâŁ
đąIngredientsâŁâŁ
- 1 small head cauliflower, wash & cut into florets⣠& pat dry with paper towels âŁ
- 1 small green bell pepper, cubedâŁâŁ
- 1/2 small red onion, cubedâŁ
- 2 cloves garlic - slicedâŁâŁ
- 1/4 cup [40g] dry roasted cashewsâŁâŁ
- 4 dried Thai chilis/red chilisâŁ, softened in hot water & drainedâŁ
- oil for frying & cookingâŁâŁ
âŁđąBatter âŁ
- 3/4 cup [96g] all-purpose flourâŁ
- 1/2 - 3/4 cup ice-cold waterâŁ
- 1/4 teaspoon saltâŁ
- a few shakes of white pepperâŁ
đąSauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.âŁâŁ
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Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.âŁ
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Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.âŁ
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Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/âŁ
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)âŁ
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To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sautĂŠ onion until translucent. Then add garlic, bell pepper, chili & continue to sautĂŠ until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.âŁ
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Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.âŁ
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
