Hi friends! Happy Tuesday! 💓 and also happy last day of August! I don’t know about you, but I’m SO excited for September! A new month equals a fresh start, so let’s all take advantage of it! ✨ on another note, lately, I’ve been making this banana chocolate chip oatmeal ALL the time for breakfast, so I thought I’d share it with you all! It’s easy (under 10 minutes), delicious, and keeps me fueled until lunch! It basically taste like having banana bread for breakfast 😝 you guys are going to love it! Check out how to make it below ⬇️
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Recipe:
▪️1/2 cup oats
▪️1 scoop of vegan protein powder (I always used @plantfusion )
▪️2 tsp of maple syrup (optional, for added sweetness 😉)
▪️1 small VERY ripe banana 🍌 , mashed
▪️3/4 – 1 cup of non dairy milk 🥛(I used @good_karma_foods flax milk)
▪️tsp of vanilla extract
▪️lots of cinnamon
▪️tbsp of flax seeds
▪️pinch of salt
▪️vegan chocolate chips 🍫 (I always uses @lilys_sweets )
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Directions:
▪️add your oats, milk, maple syrup, salt, mashed banana, flax seeds, vanilla extract, and cinnamon to a small saucepan and cook until the oats are nice and thick!
▪️then, add in a scoop of protein powder of your choice, along with a little more milk, and stir!
▪️transfer the oats to a bowl, add in vegan chocolate chips, and enjoy! 💓💓
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Reminder of the day: an ending always signals a new beginning! 💫
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I love you guys 🥰🥰
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Question of the day: what’s your favorite thing to pair with banana? Lemme know in the comments below! 🙃🙃
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![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce 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.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅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.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
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)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*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)
