Baked Banana, Grape & Peanut Stuffed Pita

Baked Banana, Grape & Peanut Stuffed Pita
OK, here's for a quick warm breakfast, made in about 6 minutes. I used 1 large pita bread for 2, but if you're hungry, just have it all yourself! :-) So here goes:
Cuisine: vegan
Recipe type: Breakfast or lunch
Serves: 1-2
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 large banana
  • 5 large grapes
  • 3 tbsp peanuts
  • 12 medium size mint leaves
  • 1 large (or 2 small) pita bread
  • ½ tbsp coconut oil
To do
  1. heat the oil in a (medium sized) skillet
  2. add peanuts, bake for a minute, stir halfway
  3. when peanuts have started to brown, add slices of banana, making sure they all lie flat
  4. (in the meantime, now heat your pita bread in your toaster, low heat, you want to keep it soft)
  5. toss in grapes
  6. turn over the banana slices, stir through peanuts and grapes
  7. when banana slices are done, cut the pita bread in halves (or slice of the top, if you have small pita bread)
  8. switch of heat, mix in mint leaves, and scoop filling into pita bread
  9. enjoy!
Nutritional Information
Serving size: ½ filled pita Calories: 225 Fat: 13gr Saturated fat: 5gr Unsaturated fat: 4gr Trans fat: 0gr Carbohydrates: 40gr Sugar: 12gr Sodium: 300mg Fiber: 6gr Protein: 8gr Cholesterol: 0mg

 

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 :-)

 

Raw ‘Rice’ & Kelp Noodle Salad

Raw 'Rice' & Kelp Noodle Salad
Very easy recipe, if you don't have a food processor but want the cauliflower to be rice like, you could grate it. Nice thing is that the cauliflower actually becomes a bit juicy.
Prepared by:
Cuisine: vegan
Recipe type: main
Serves: 2
Prep time: 
Total time: 
You need
  • a handful of kelp noodles, cut up in length you prefer
  • about ¼ of a cauliflower
  • half an avocado
  • half an orange
  • a few tbsps of peanuts (the reddish things in the picture, they are raw and still have the skin on, but your normal peanuts are fine too)
  • a few tbsps of chopped red onion
  • a tomato
  • a small or half a medium carrot
  • a little bit of toasted sesame oil
  • coriander, as much as you like
  • mint, ditto
  • salt & pepper
  • olive oil
  • any spice or herb you like
  • anything else you like, I mean, it's a salad, add what you fancy.
To do
  1. whizz chunks of the cauliflower in the food processor, until fine (or grate). It then sort of resembles rice, hence 'raw rice salad'.
  2. chop up all the other ingredients
  3. mix the whole lot
  4. eat

 

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

 

I used a prefab pancake mix for this one (Orgran gluten free mix w apple & cinnamon, it is lovely). Apart from that you need:

♣   pineapple
♣   peanut butter
♣   molasses (or another fluid sweetener)
♣   dessicated coconut
♣   non-dairy milk
♣   citrus zest (lemon, orange, or both)
♣   mint
♣   coconut oil for cooking

To do:
– make your pancakes (I don’t need to explain, do I?)
– stir fry the pineapple cubes w the ginger & zest (or you can add them later, up to you)
– mix a few table spoons of peanut butter with some non dairy milk, and add as much sweetener as you like.
– sprinkle pancake with coconut, place pineapple on top, pour sauce on top and garnish with mint.

If you use a dry sweetener, just add more milk.

All done :-)

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Pineapple Ginger Pancake w Sweet Peanut Sauce, Coconut & Mint

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

Breakfast Wrap w baked Banana, Peanut Butter, Mint & Vanilla Cream

 

Yum!

Parts (per person):
◊    1 wrap (see recipes in Wraps & Sandwiches or use wholemeal or gluten free wraps)
◊    1 small banana
◊    peanut butter, not sweetened/salted
◊    1/4 cup of Cashew Cream (see recipe)
◊    1 tbsp of raw Agave nectar
◊    1 teaspoon of Vanilla paste
◊    some fresh mint leaves

Assembly:
– spread the peanut butter on your wrap
– slice the banana lengthwise and cut in two
– bake the banana (coconut oil, preferably)
– mix Cashew Cream with agave nectar and Vanilla
– transfer banana to wrap
– place mint leaves on banana
– pour Vanilla cream over the top
– roll up and eat!