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My Vegan Kitchen

Strawberry and Chia Smoothie

Imogen Taylor - Tuesday, February 04, 2020
I was never a fan of breakfast; morning just seemed too early to be putting food in my body. But a vegan's choice of breakfast is kind of like dessert-time! Between the beautiful and nutritious Acai Bowl, the gut-stabilising Chia Parfait, home-made granola, and the vitamin packed smoothie - the Vegan Breakfast has really come into its own.

I have made today's smoothie with strawberries, white chia seed (soaked in almond milk, with vanilla extract and honey), goji berries, banana, agave syrup, 1 tsp maca per person, and a pinch of Celtic sea salt.
Blitz everything but the soaking chia seeds together in a high speed blender with some more almond milk, till well amalgamated. then combine this mixture with the chia mixture.
This is so nutritious; the goji berries are dense with vitamin C and amino acids, and the chia seeds are a good source of protein, fiber, iron, calcium, and fatty acids..

N.B. Please excuse the oversized photos; I haven't used this blog for some time and I've forgotten how to scale them!!!

@thegastronomicalworkshop


Vegan pizza UNCOOKED

Imogen Taylor - Tuesday, February 04, 2020
Get out your dehydrator!! There's no healthier way of eating than this; all ingredients are in their pure form..
This is a very forgiving recipe; adjust quantities as you see fit or according to what you have in the house. What you need though, is a spreadable, gloopy paste (about the consistency and thickness of hummus) to easily cover your dehydrator sheets..

My Pizza Base Recipe:

1 1/2  cups ground almonds
1/3  cup activated buckwheat (buckwheat groats soaked for 6 to 8 hours - rinsed several times then drained and left to “sprout” overnight)
1 red onion, roughly diced
4 sundried tomatoes
1 red capsicum, roughly chopped
half a cup filtered water

Blend together then add:

1/4 cup freshly ground flax seed (use a coffee-grinder kept for non-coffee use)

Stir till thoroughly combined.

Spread the mixture on a dehydrator sheet till thin, and “uncook” for 24 hours, turning half way through the drying process.
You can make both pizza bases AND crackers with this recipe. Apply to the dehydrator sheet accordingly. So for crackers; spread the mixture into a large rectangle and gently partition into cracker-sized shapes with a knife. For pizza bases, spread the mixture in 3 or 4 circles on your dehydrator sheets depending on what size pizzas you are making 🌱🌿

  @thegastronomicalworkshop