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My Vegan Kitchen

Vegan breakfast ideas

Imogen Taylor - Friday, July 31, 2020

 

 

I'm a great one for buying bananas and watching them go off in the fruit bowl! I salvaged these before they transformed (i don't like them once they’re past the firm stage cos the sugars all change), and caramelised them with maple syrup to have with granola for breakfast this morning.

So; here is granola and caramelised bananas with plums, hemp seeds, caramelised almond slivers, salted caramel coconut yoghurt, et "les fleurs du jardin".

 

@thegastronomicalworkshop

Caramel and Jaffa Gateau for a plant-based party

Imogen Taylor - Tuesday, July 28, 2020

This is a caramel and jaffa gateau. There are three layers; the nut base, the thick gooey caramel, and the unmistakeable jaffa; served on a blackberry coulis 😍 Raw, vegan, dairyfree, refined sugar free, gluten-free, and scrumptious! (Made for a plantbased party) 


@thegastronomicalworkshop 



   


This one is from the archives. I'm not sure that the photos correspond to the recipe I have recorded as I have made several versions of this dish (as you do)!

 

Here is a guideline:


Ingredients for the base

1 cup cashew nuts, soaked
1 tbsp whole linseed
1 tbsp ground almonds
1 cup dates soaked 
1 heaped tbsp coconut oil 
Blitz all ingredients in a food processor and spread over your chosen rectangular or square pan. Put in the fridge to set while you make your next layers.

Caramel

1 cup dates
1 ½ tbsp almond butter
1/3 cup pure organic maple syrup (or to personal taste)    
1 cup raw cashews (covered and soaked in water for an hour and then drained)
½ cup coconut oil, melted
 
When you heat/melt the coconut oil, let it cool before adding to the other blitzed ingredients otherwise the mixture will split. It's a good idea to heat the coconut oil in a double boiler to avoid direct heat to the oil. Put into the fridge to set.

Jaffa Layer

2/3 cup raw cashew nuts, soaked overnight then drained 
3/4 cup fresh orange juice
1 tbsp orange rind 
1/3 cup maple syrup 
1/3 cup cacao powder 
100g coconut oil, melted

Put the cashew nuts, orange juice and rind, maple syrup and pure cocoa powder in a food processor and blitz thoroughly. Wait for the melted coconut oil to cool a little, then add to the other ingredients and blend till smooth. Pour the jaffa mixture on top of the caramel layer. Place in the fridge to set.

Garnish!

p.s.  I made the coulis with blackberries, maple syrup and lemon juice blitzed in the blender. Strain out the pips... The coulis adds a necessary tart element to cut through the richness of the gateau..

Delicious!


         

Asian greens served on toasted buckwheat

Imogen Taylor - Tuesday, July 28, 2020

Can you guess what I’ve served these Asian greens on?

This is seasoned bok choy (a soy and sesame dressing with spring onions, chilli, ginger) served on a bed of toasted then simmered buckwheat - a gentler, lighter option than brown rice, and more nutritious than noodles. Best of all, it is glutenfree! 🌱


@thegastronomicalworkshop


Buckwheat is a good source of protein, fiber, and energy. Buckwheat does not contain gluten, so for people with coeliac disease or gluten intolerances, buckwheat and buckwheat flour are excellent dietary alternatives.

“Medical News Today”

Hummus served with a medley of figs, roquette and vegetables.

Imogen Taylor - Friday, July 24, 2020

Playing round with plants; this is freshly made hummus topped with wild rice, then a medley of blanched broccoli, sautéed scallopini, fresh figs, parsley chiffonade, and roquette πŸŒΏπŸƒπŸŒ±πŸ˜ 

So healthy, fresh and tasty!  @thegastronomicalworkshop




 The black rice adds a great nutty, textural element! 🌱