When that chocolate cravings hits (ladies, you know what I am talking about), I like to have a guilt-free option to satisfy it. These pancakes are gluten-free and vegan. The buckwheat flour makes them quite dense, so don’t expect light and fluffy, but they are nutty and chocolatey. I topped mine with a quick topping made of cherries, blueberries, water and arrowroot starch. Enjoy!
- 65 g Buckwheat Flour
-10 g Vegan Chocolate Protein Powder
- 5 g Cocoa Powder, unsweetened
- 10 g Coconut Flakes, unsweetened
- 1 teaspoon Sugar, optional
- 1/8 teaspoon Salt
- 1 cup Almond Milk
1. In a small bowl, whisk together the buckwheat flour, protein powder, cocoa powder, coconut, sugar (if using) and salt.
2. Add the almond milk and whisk until clumps are gone. Allow batter to rest 30 minutes, don’t worry if it looks too thin, the buckwheat flour will thicken. I let mine sit on the counter over night, allowing airborne yeasts to leaven it.
3. Heat non-stick pan on medium/medium-high and once hot enough, scoop a spoonful of batter onto the pan and cook.
SERVINGS: 1 (makes four pancakes)
SOURCE: Adapted from Dessertswithbenefits.com
NUTRITION: 375 kcal, 57.5g carbs, 11g fiber, 6.5g sugar, 17.8g protein (yowza)
So… It’s been a while since I shared a recipe, and for good reason. I went on a culinary trip to Tokyo and Singapore and learned a lot about both types of cuisines. In Tokyo, a popular lady’s lunch is omelet on top of rice with ketchup. Sounds weird, I know, but if you really think about it, it’s the ultimate comfort food.
This dish is similar, super simple but strangely addictive. You will find shirataki noodles in the refrigerated section of Whole Foods or Asian markets. They are made from konnyaku, a starchy tuber that is made up of mostly insoluble fiber, which passed through your digestive system without being absorbed. Hence, it has virtually no calories but the fiber makes you feel full. In Japan, this is a popular diet food. I find the chewy, somewhat rubbery texture of these noodles quite fun.
- 9 ounces Shirataki Noodles, 1 package
– 1 teaspoon Sesame Oil
– 2 teaspoons Brown Rice Syrup
– 2 teaspoons Soy Sauce
– 2 medium Egg
– 1 pinch Sea Salt
Boil water in a pot. Add shirataki noodles cut into suitable sizes and boil for a few minutes.
While cooking the noodles, break and beat the eggs. Mix in brown rice syrup, soy sauce and a pinch of salt.
Drain the noodles well, heat a pan with oil and fry the noodles. Pour in the beaten eggs from the edge of the pan. When the egg mixture starts to harden, bring the outer edge of the egg into the center.
Transfer to a serving plate and it’s done. Serve on a bowl of rice.
Zosui is a Japanese soup made with leftover cooked rice. This comforting dish is great when you want something nourishing but not too heavy.
– 1 teaspoon toasted sesame oil
– 2 large Leeks, light green and white parts thinly sliced (1¼ cups)
– 1.5 lbs. Butternut Squash, cubed
– 2 cups Brown Rice, cooked
– 16 ounces Edamame, frozen shelled
– 2 1/4 cups Water
– 4 inch piece Kombu
– 3 tablespoons Miso
– 1 tablespoon grapeseed oil
– 3 tablespoons minced fresh ginger
– 5 medium Scallion, finely chopped (1 cup)
– 1/4 teaspoon white pepper
– 1 teaspoon Rice Vinegar
– 1 teaspoon Soy Sauce
1. To make Zosui: Heat sesame oil in pressure cooker over medium heat. Add leeks, and cook 2 to 3 minutes, or until soft. Stir in squash, rice, edamame, kombu and 2 1/4 cups water.
2. Close pressure cooker, and bring up to high pressure. Cook 6 minutes.
3. Release pressure with quick-release button.
4. Remove kombu from Zosui. Thinly slice kombu strip; stir into soup. Ladle 1 cup soup into bowl, stir in miso, then stir miso mixture into soup pan.
5. To make Relish: Heat small saucepan over medium-high heat, add grapeseed oil. Add ginger and green onions, and cook 1 to 2 minutes, or until onions are wilted but still bright green. Remove from heat, and season with white pepper and salt, if desired. Stir 1 Tbs. Relish into each serving of Zosui.
SOURCE: Adapted from Vegetarian Times
- 1 cup Whole Wheat Flour
– 56 g Rolled Oats
– 2 large Banana , mashed
– 1 tablespoon Brown Rice Syrup (more if you like it sweeter)
– 1 tablespoon flax or coconut oil
– 1/4 cup Coconut milk
– 1/2 cup Apple sauce, unsweetened
– 1 teaspoon baking powder
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
1. Presoak oats in water for 8 hours.
2. Preheat oven to 350 F.
3. Combine flour, salt, baking powder, oats and brown rice syrup in a mixing bowl. Add in oil, banana, apple sauce and vanilla to the dry ingredients, stir until well incorporated.
4. Pour the batter into greased baking dish or loaf pan. Bake for 20-25 minutes or until a skewer inserted comes out clean.
Ever had Whole Foods’ Buffalo Garlic Tofu and thought it was ‘da bomb? This is tastes very similar, but without all that added oil. Suited for macrobiotic diets.
- 1 lb. Firm Lite Tofu, 4 slices (drained & patted dry)
– 3 tablespoons Soy Sauce
– 2 cloves Garlic, crushed
– 2 teaspoons Sesame Oil
– 1 tablespoon Sake
– 1 ounce Mirin
1. Combine soy sauce, garlic, sesame oil, sake and mirin in a bowl. Marinate the drained tofu in it, basting occasionally, for at least 1 hour.
2. Brush a non-stick skillet with a little oil. Add tofu slices and grill on each side until browned. Remove from skillet. I baked mine in a 350 degree oven for 40 minutes, because I like my tofu on the drier side.
3. Dilute marinade with a little water to reduce saltiness and add to skillet. Heat through and pour over tofu steaks.
INGREDIENTS for three pancakes:
- 45 g oats, coarsely ground
– 5 g flax meal
– 1 teaspoon sugar
– 1 teaspoon baking powder
– 1 pinch baking soda
– 1 pinch ground cinnamon
– 1 large Egg, separated
– 1/4 cup Almond Milk
– 1 tablespoon Sunflower Seed Butter (or other nut butter)
In a large bowl, combine flour, flax meal, sugar, baking powder, baking soda and cinnamon.
In another bowl, whisk the egg yolk, milk and nut butter; stir mixture into dry ingredients just until moistened.
In a small bowl, beat egg white until stiff peaks form; fold into batter.
- 2 large Eggs
– 1 3/4 cups Almond Milk
– 1/4 cup Coconut Oil
– 1 tablespoon Maple Syrup
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon baking soda
– 1 1/2 cups Whole Grain Spelt Flour
– 2 teaspoons baking powder
– 1/8 teaspoon Sea Salt
In a large mixing bowl whisk together the eggs, milk, oil, maple syrup, cinnamon, and baking soda until well combined.
Add in the flour, baking powder, and salt and whisk together just until the large lumps disappear. Bake waffles according to manufacturer directions.
SOURCE: Adapted from 100daysofrealfood.com