A childhood staple when we would visit the grandparents and pick these wild mushrooms straight from the forest. Easy to veganize and tweak too. These mushrooms have a unique taste and they are in season right now.
Polenta 🌱2 cups polenta 🌱4 cups water (more water = a creamier polenta, but I like it dense myself) 🌱1 tsp salt
Add everything to a pot and cook on medium heat while stirring.
Once the water is absorbed and it starts to boil, lower the heat and put a lid on.
Cook for 10-15 minutes or longer. The longer you cook it, the denser it will get with a nice crispy layer on the bottom.
Sauce 🌱400g Chanterelle mushrooms 🌱500g Alpro plain soy yogurt, unsweetened 🌱5 big garlic cloves, chopped 🌱0.5 cup parsley, chopped 🌱0.5 tsp salt or more to taste
Add the mushrooms (whole or chopped), garlic and salt into a pot and sauté with a lid on until they soften and release liquid.
Add the yogurt and parsley and bring to a boil and … done.
The thick polenta, the creamy flavourful sauce and the unique mushrooms are all irresistible to me. I like this dish so much.
These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.
Ingredients 🌱1 cup soy milk 🌱1 tbsp apple cider vinegar 🌱1/2 cup apple sauce 🌱2/3 cup chickpea flour, sifted 🌱2/3 cup oat flour or more for even thicker batter and pancakes 🌱1 tbsp baking powder 🌱1/4 cup poppy seeds
Mix the milk and vinegar and allow to rest for 5-10 minutes.
Add the rest, mix well and rest for another 10-15 minutes to thicken.
I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
Don’t forget your favorite syrup. I used molasses. Enjoy!
They’re sweet, delicious, gluten free and easy to make. You basically need only 3 ingredients: flour, fat and sugar and no raising agent. That’s what shortbread cookies are, a simple dough that doesn’t develop the gluten, so they’re perfect for gluten free flours. And who doesn’t like that biscuit texture?
🥥2 cups oat flour 🥥1/2 cup raw sugar 🥥1/2 cup coconut butter, warmed up 🥥1/2 cup + 1 tbsp coconut cream (the thick part from canned full fat coconut milk) 🥥1/2 tsp salt
🥥1/2 cup coconut butter or cream to decorate (optional)
Preheat the oven at 160°C / 325°F.
Mix the dry ingredients into a bowl. Fold in the rest with your hands. The texture should be crumbly, but the dough should clump when pressed together.
Spread the dough in batches on top of parchment paper switching between pressing with your hands and using an oiled rolling pin.
Regularly fix and patch the edges by pressing them until you get the desired even thickness (under 1cm or 1/2in). Cut the cookies.
Bake for 15 minutes and turn the tray halfway in.
Decorate with coconut butter/cream or icing sugar. They are delicious plain too.
Enjoy with coffee, tea or on top of an oatmeal bowl.
*You can replace the coconut butter and cream with another butter, but you might need more or less depending on how runny it is. Experiment.
*The dough is delicious raw and it can be used as base for raw homemade muesli bars or energy balls.
*They can last a long time in a paper towel lined container in the cupboard. I’ve had some sitting for a month and they were still good, but the longer they sit, the softer they become. I’ve stored this batch in the fridge for a week.