Star Aniseed Spelt Pancakes w Chunky Strawberry Mash

Aniseed Spelt Pancakes w Chunky Strawberry Mash
The star aniseed in these pancakes gives a lovely extra but subtle flavour, and of course the strawberries add a delicious freshness. Makes 5 medium pancakes.
Prepared by:
Cuisine: vegan
Recipe type: breakfast, light meal
Serves: 5
Prep time: 
Total time: 
You need
  • ½ cup wholemeal spelt flour
  • ½ cup white spelt flour
  • 2 tbsp baking powder
  • 1 tbsp star aniseed powder
  • 1 tbsp coconut palm sugar
  • 2 tbsp rice bran oil
  • ¼ tsp Himalayan rock salt
  • 1 cup of oat milk (or another non dairy milk that
  • 1 tbsp of hemp or chia seeds per pancake
  • 2.5 cups of strawberries
  • 2.5 tsp vanilla paste (or essence, vanilla bean based)
  • oil to cook with (coconut oil is nice here)
To do
  1. with a stick blender (or in the small bowl of your food processor), super quickly blend the strawberries with the vanilla paste, so you keep some lumps and don't end up with a strawberry soup
  2. mix the flours, baking powder, star aniseed powder, sugar and salt, whisk through well so there are no lumps
  3. add the non dairy milk and the oil, whisk till nice and smooth
  4. heat ½ tbsp of oil in a medium skillet to medium/high (not super hot), and add a ladle of batter and swirl the pan to evenly distribute the batter
  5. bubbles will appear, and when the sides let loose (with a bit of help of your spatula), flip them over (help by holding the edge of the pancake) and give it just a few more minutes to brown
  6. when nice and brown, serve pancake with strawberry mash and a table spoon of hemp seeds
Notes
Apart for the pancakes themselves, I haven't added any sugar or otherwise sweet things to this recipe, but if you're in a sweet mood, of course you can add any preferred sweetener, or chopped dates 🙂
Nutritional Information
Serving size: 1 Calories: 173 Fat: 8.5gr Carbohydrates: 31gr Sugar: 4gr Sodium: 386mcg Protein: 5gr

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy 🙂
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado

Brown Rice w Mushrooms, Spring Onion, Hemp & Avocado
When I cook rice (or steam, actually) I like to cook some extra so it's at hand for a super quick meal the next day. With precooked rice, this meal takes 15 minutes to cook, not more 🙂
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 1
Prep time: 
Cook/wait time: 
Total time: 
You need
  • ¾ cup cooked brown rice - or more if you wish
  • 2 large spring onions, sliced diagonally (looks nice 🙂 )
  • small hand of peanuts
  • 3-4 mushrooms, sliced
  • 2 cloves of garlic, grated or chopped finely
  • large dash of Tamari
  • ½ tsp curry powder
  • ¼ tsp chilli powder
  • ½ tbsp veggie stock powder
  • ½ small avocado, cubed or sliced
  • small hand of hemp seeds
  • oil for cooking
To do
  1. in a skillet, heat the oil, then add spring onion and garlic
  2. stir and add peanuts, stock powder and spices
  3. add mushrooms, and quickly stirfry till mushrooms have absorbed some of the juices
  4. stir through the rice, heat through
  5. scoop on plate or on bowl, top with seeds and avocado and you're done 🙂