Sunday, 20 March 2016

Vegan Banana Buckwheat Pancakes with Peanuts

These delicious pancakes are the perfect start in the morning. They are gluten-free, vegan and just great: Fluffy, banana-ish with a strong taste of peanuts and cinnamon and – the best part for me here in a flat without kitchen-equipment – you don't need any machines, just a bowl and a spoon. 
Invite your friends or bring these to the next brunch – everyone will love them, no matter if vegan or not!
Since I'm in Prague my peanut butter affection just increased. I know I should stop but I won't until another glass is empty – and then hopefully I won't buy the next until the following week, haha. But I can't help, it's just too good. When buying your peanut butter read the ingredients carefully: You should be able to finish within a second as the only two ingredients allowed are peanuts(!!) and salt (if not possible in another way). 

Added sugars, palm oil or even artificial additives don't belong in your nut butter just as they don't belong in your body. 
What you need: 

 For the pancakes:

* 3/4 cup buckwheat flour
* 1/2 cup oats
* 1 cup coconut milk mixed with water (or any other plant-based milk)
* 1 1/2 bananas (the riper the sweeter)
* 1 tsp baking powder 
* 2 tbsp ground flax seeds + 6 tbsp water
* 1/2 tsp cinnamon 
* Pinch of salt 
* Optional: 1 tbsp sweetener of choice 
* Oil for the pan

For the peanut syrup:

* 1 tbsp peanut butter (100% peanuts)
* 2 tbsp hot water
* 1 tbsp maple syrup

As decoration:

* Peanuts
* 1/2 banana
* Cinnamon

How to make it:

1. Start with soaking 2 tbsp flax seeds into 6 tbsp water. Set aside for at least half an hour – the longer the better. 
2. Put the oats into your milk and let it soak for a few minutes. Mash the bananas with a fork.
3. Put the dry ingredients (buckwheat flour, cinnamon, salt and baking powder) in a bowl. Now add all the other ingredients for the pancakes: soaked oats + all of the milk, mashed bananas, flax-egg and sweetener, if desired. The batter should be viscous as the pancakes break otherwise. If it's too liquid add some buckwheat flour.
4. Heat oil in a pan and bake your pancakes over medium heat until golden-brown. 
5. In the meantime mix peanut butter, hot water and maple syrup together in a small bowl and set aside.
6. Put your pancakes on a plate, pour the syrup over it and decorate with peanuts, banana slices and cinnamon. Enjoooooooooy! *_*
Idea, Words, Photographs: Diana Ranegger
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Thursday, 17 March 2016

Homemade Oat Milk (or any other plant-based Milk)

When it comes to vegan food Austria is a highly developed country. Really, I mean it – and I saw it myself after I've moved to Prague: Plant-based milk for example, was about 4 Euros in a shop near my flat. Damn!
So what can you do if you have such an expensive problem but don't want to abstain from your daily portion of plant-based milk? Well, the answer is so ridiculously simple: Make it yourself!

Note: I found a pretty cheap one at – yes, it's no Czech chain – dm in Prague. Just in case you are in my position. But homemade is better anyway.
What you need:

* 1 cup oats
* 3 cups water
* 1/8 tsp cinnamon
* 1/8 tsp vanilla
* Pinch of salt  

* Optional: Liquid sweetener of choice (or 1-2 pitted soft dates such as medjool dates)

How to make it:

1. Soak your oats for a few hours or over night in a huge bowl of water. 
2. Now take a sieve, put the oats in it and wash and rinse them very well until the flowing water is clear. 
3. Put them into a blender and add the 3 cups water and sweetener, if desired. Then blend until very smooth. Now you just have to filter it through a sieve or a wet dish towel and fill the milk into a bottle. Add vanilla, salt and cinnamon, shake well and enjoy!

You can adjust the recipe and make whatever milk you like – just replace the oats by almonds, cashews, hazelnuts or whatever. 
If you use rice, spelt or millet, it's recommendable to cook the grains instead of just soaking them as it would take ages (besides you have flakes). Have fun experimenting!
Idea, Photographs: Clarissa Kober | Words: Diana Ranegger
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Tuesday, 15 March 2016

Mouth-watering "Buddha-Bowl" with roasted Chickpeas

As I'm working from home often (my bed = my office) I need food that can be eaten in "bumpy" areas, too. So I came up with the idea of a vegan Buddha Bowl containing everything I love: Sweet beetroot-bites, fresh greens, crunchy carrots and hearty peanut-chickpeas. It may take some time but it is the perfect eating-in-bed-lunch and just de-li-cious. You have to try it. I mean it.
What you need: 

For the chickpeas:

* 1 big handful dried chickpeas (or 1 can)

* 2 tbsp peanut butter (sugar-free)
* 1 tsp curry powder
* 1 handful peanuts
* 6 tbsp hot water
* 2 tbsp shredded coconut 

For the bowl: 

* 1/2 small beetroot
* 1/2 small pumpkin
* 50 g tofu (optional)
* Fresh greens (I used spinach but take whatever you want)
* 1/2 carrot

For decoration:
* Sprouts (from beans, cress, alfalfa,...)
* Seeds (I used hemp seeds but sesame e.g. is also great)

How to make it:

1. Soak the chickpeas over night and cook them on the next day until they are soft. (You can skip this point if you use a can of chickpeas).
2. Cut the beetroot, tofu and the pumpkin into small bite-sized pieces.
3. Put peanut butter, curry powder, coconut and hot water in a small bowl and stir until combined. Use more water if you need some. Add the chickpeas to half of the mix and stir again until all are covered with the peanut-sauce.
4. Now put beetroot, tofu, pumpkin and chickpeas on a with baking paper covered baking sheet and let it roast at 190°C until chickpeas are golden-brown and crunchy. 
5. In the meantime cut the carrot into thin strips and wash your greens.
6. Now take your bowl and put all your delicious ingredients in it. Cover with the rest of your peanut-butter-curry-sauce, decorate with sprouts and seeds and enjoy!

Photos on the laptop are from our Dogdays of Summer Pinteres board and don't belong to us.

Idea, Words, Photographs: Diana Ranegger
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