Vegan Recipes That I LOVE, LOVE, LOVE
APPLE PIE PANCAKES
(RECIPE BY MEDICAL MEDIUM)
Yields: 2 servings
Ingredients:
Pancakes:
1/2 cup + 1-2 tbsp unsweetened almond milk
1/3 cup unsweetened applesauce
1 cup wholegrain gluten-free oat flour
2 tbsp coconut sugar
1/2 tsp ground cinnamon
1/4 tsp ground cardamom
1/8 tsp of ground nutmeg
1 tsp baking powder
2-3 tbsp maple syrup, for drizzling
Spiced Apples:
2 red apples, diced
1 tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground cardamom
2 tbsp coconut sugar
2 tsp water
Vegan butter for cooking
DIRECTIONS:
In a small bowl or jug, combine the almond milk and applesauce. Mix well and set aside.
Add the oat flour, coconut sugar, ground cinnamon, ground cardamom, ground nutmeg and baking powder to a medium-sized bowl and whisk to combine. Pour the applesauce mixture into the flour and stir until the batter is even. Add 1-2 tbsp more almond milk if needed - the batter should be thick but pourable. Set aside.
To make the spiced apples, combine the diced apples, lemon juice, ground cinnamon, ground cardamom, coconut sugar and water in a small saucepan and bring to a simmer. Cook, uncovered, for 5-10 minutes, until the apples are cooked through.
While the apples are cooking, place a non-stick crepe or regular pan on medium-high heat and add a couple spoonfuls of pancake batter. Cook for 2-3 minutes on each side, until browned underneath, then flip. Repeat with rest of the batter.
Serve the pancakes immediately with spiced apples and a drizzle of maple syrup.
Sauté 2 tablespoons of oil, Goya Recaito, garlic and tomato sauce in a pan.
Add your meat to the sauce and stir until it’s cooked through.
Once cooked, add a heaping spoonful of filling to the center of a Goya disc. Fold it over and use a fork to press down and seal the edges on both sides.
Fry empanadas in hot oil for 3-4 minutes until golden brown.
CAULIFLOWER RICE SUSHI
(RECIPE BY MEDICAL MEDIUM)
Yields: 2 servings
Ingredients:
½ cauliflower
6 toasted nori sheets
Optional Fillings:
1 cucumber, thinly sliced
1 carrot, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced red cabbage
1 avocado, thinly sliced
Sesame seeds, as desired
½ cup water
DIRECTIONS:
Cut the cauliflower into florets (it should yield approximately 6 cups of florets). Place the florets into a food processor and pulse until a rice-like texture forms. Place the cauliflower rice in a medium bowl and set aside.
If you'd prefer to have cooked cauliflower rice, cook the processed cauliflower in a sauté pan over medium heat, stirring frequently for 5 to 7 minutes until tender. There is no need to add oil or water to the pan, as the cauliflower itself should remain moist enough to avoid sticking. When the cauliflower rice is tender, set it aside in a medium bowl to cool.
Place one sheet of nori on a cutting board. Scoop about 3/4 cup of cauliflower rice onto the end of the nori sheet closest to you and spread it into an even layer covering the bottom half of the nori. Arrange the desired filling vegetables in the middle of the cauliflower rice.
Carefully lift the nori from the bottom edge closest to you and begin rolling it tightly toward the top. Just before finishing the roll, dip your finger in the water or orange juice and run it along the top edge of the sheet. This will help the nori stick to itself as you complete your roll. Using a sharp knife, slice each sushi roll into even pieces.
Use the dipping sauce of your choice!
SWEET POTATO CRUST PIZZA
(RECIPE BY MEDICAL MEDIUM)
Ingredients:
2 sweet potatoes, peeled and diced (yields about 1 cup cooked sweet potato)
3 tbsp arrowroot starch
3 tbsp coconut flour
1/2 tsp dried oregano
1/2 tsp sea salt
DIRECTIONS:
Preheat oven to 400F. Place the diced sweet potatoes in a steamer. Cover with a lid and steam for 10-15 minutes, until tender. Remove and cool.
Place the sweet potatoes in a bowl and mash with a fork or potato masher until smooth. Measure out 1 cup of mashed sweet potato and leave the rest for another recipe.
Add the sweet potato to a bowl with the coconut flour, arrowroot starch, dried oregano and sea salt. Mix until uniform. Set aside.
Prepare a baking sheet lined with parchment paper and place the dough on top. Using your hands, spread the dough to 1/4 inch thickness. Bake in the oven for 20 minutes, until hardened on top.
Top the pizza with the sauce and toppings of your choice! Bake for another 10 minutes, until browned around the edges and serve immediately.
