I have been busy designing new recipes for a corporate Health and Wellness event next week and I have made few different variations to suit my eating schedule. 📌I follow a low carb and anti- inflammatory eating regime to control my Lipedema. This eating regime suits my body, my hormones […]
Jelly Ingredients:-300 g strawberries, sliced – 1 tbsp beetroot powder – 2 tbsp lemon juice – 4 tbsp maple syrup – 400ml water -1/2 tsp agar agar powder Custard ingredients: -710 ml oat milk -3 tbsp custard powder – 4 tbsp maple syrup Whip ingredients: -aquafaba from one can of […]
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tahini cauliflower & sweet potato nourish bowl with crispy kale and quinoa 🥗 one for the weekdays you’re still feeling a touch broken from ya weekends antics. full of goodness and not requiring of too much brain power to pull together. #chefbruxwfh ingredients: – big handful cauli florets – handful sweet […]
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there’s nothing quite like a warming creamy comforting bowl of cinnamon porridge and one of the best toppings has to be caramelised bananas. With chocolate and almond butter, too! . Serves 2 . 🛒YOU’LL NEED . ✔️100g oats ✔️400ml plant-based milk ✔️1/2 tsp cinnamon ✔️Pinch of salt ✔️1 banana, sliced […]
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This recipe is coming straight from my childhood favourites vault. I remember whenever we used to go out for dinner, lunch or any kind of meal when I was a little girl, I would only order Manchurian outrightly rejecting all the maincourse dishes, no naan, roti, sabzi, rice nothing but […]
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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)
