Spicy Pad Thai

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Vegan, Gluten-Free

I’ve adapted this recipe to make it gluten-free from the amazing recipe book: Isa Does it! Available here: http://www.amazon.com/Isa-Does-It-Amazingly-Delicious/dp/0316221902 I also added more spice and substituted some of the ingredients to make it healthier! This dish tastes so close to the original one you would get at your local Thai restaurant!

Ingredients:

  • 1 packet firm tofu, cut into 1 cm cubes
  • Olive oil
  • Salt
  • 4 cups broccoli florets & thinly sliced stems
  • 3 cloves garlic
  • 2 cups spring onion, chopped
  • 1 cup coriander
  • Gluten free rice noodles (cooked according to package directions)
  • 1 cup bean sprouts
  • 1 cup chopped roasted peanuts

For the sauce:

  • 2 tbsp diced tomatoes (or tomato paste)
  • 5 tbsp tamari (or soy sauce)
  • 6 tbsp coconut sugar (or any other sweetener)
  • 1/4 – 1/2 cup lime juice
  • 2 tbsp sweet chilli sauce
  • 2 tbsp miso paste
  • 1/4 cup water

Method:

  1. I used a stock pot but it would be better in a wok that can take a very high heat. Preheat the pan over high heat. Once the pan is good and hot, apply 1 tbsp olive oil. Add the cubed tofu and sprinkle with about 1/4 tsp salt. The tofu is should immediately sizzle when it hits the hot pan; otherwise turn up the heat. Cook for about 7 mins tossing often until it’s nicely browned.
  2. To prepare the sauce in the meantime: mix together all of the ingredients for the sauce so that it is as smooth as possible and set aside.
  3. When the tofu is browned, transfer it to a plate and cover loosely with aluminum foil to keep warm. In the same pan, cook the broccoli in 2 tsp of the oil with the remaining 1/4 tsp salt. Cover the pan in between stirring to get it to cook faster. It should take about 5 mins and be lightly charred in some places. Transfer to the same plate as the tofu.
  4. Lower the heat to medium, cook the garlic in the remaining tsp of oil about 15 secs. Add the spring onion and coriander and toss just to get it wilted. Now pour in about half the sauce and heat it through.
  5. Add the noodles and toss to coat. Then add back the tofu and broccoli, the bean sprouts, the remaining sauce and toss to coat.
  6. Serve immediately, top with peanuts, lime and extra coriander if desired!

Most importantly, enjoy!

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

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Raspberry Rocky Road

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Vegan, Gluten Free

Ingredients:

– 1/2 cup coconut flakes
– 1/2 cup roasted unsalted peanuts
– 1 packet of vegan marshmallows (75g)
– 1 cup frozen or fresh raspberries
– 2 small jars of cocotella

Method:

1. Combine coconut, peanuts, marshmallows in a bowl and set aside.
2. Melt the cocotella in a large bowl over a saucepan of boiling water on the stove on a medium-high heat. Melt until runny. (about 5 minutes)
3. Grease a square non stick baking tin and line with baking paper. Add the notella mixture to the bowl of coconut, peanuts and marshallows and combine. Add the frozen raspberries and combine.
4. Empty mixture into baking tin and spread evenly so it is flat on top and store in freezer to set overnight.
5. Once set, take out of freezer and cut into square slices.

ENJOY!

If you choose to re-create any of my recipes please tag me on Instagram #veganwithbambi so I can see! 🙂

X Bambi

Raw Cacao Granola

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Raw, Vegan, Gluten Free

Makes about 2 large jars.

Ingredients:

  • 3 cups gluten free oats
  • 2 tsp vanilla essence
  • 1 & 1/2 cups activated buckwheat
  • 1/2 cup cacao powder
  • 1 cup activated hazelnuts (soaked previously for at least 2 hours)
  • 1 cup activated walnuts (soaked previously for at least 4 hours)
  • 1/4 cup coconut sugar
  • 1 tsp cinnamon
  • 1/4 cup chia seeds
  • 1/3 cup coconut oil
  • 1/3 cup maple syrup/agave/rice malt syrup
  • 1/2 tsp salt
  • 1 cup coconut flakes

Method:

1. In a large bowl combine oats, buckwheat, coconut flakes, cacao powder, cinnamon, chia seeds and coconut sugar. Roughly chop activated nuts and add them to the mix.
2. In a small saucepan over low-medium heat, melt coconut oil. Add maple syrup, vanilla and salt. Stir to combine until smooth.
3. Pour liquid ingredients over dry ingredients and fold evenly to combine the coconut oil with the cacao.
4. Spread mixture out in an even layer on a lined baking sheet and press firmly with the back of a spatula to ensure that the mixture is compact. Set dehydrator to 115°F/46ºC for 10 hours.
**alternatively if you don’t have a dehydrator, you can leave in the oven for a much shorter period of time, check every 20 minutes to see once it has become crispy**

If you choose to re-create any of my recipes please tag me on Instagram #veganwithbambi so I can see! 🙂

X Bambi

 

 

Hazelnut Cacao Buckwheat Pancakes

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Vegan, Gluten Free

Makes about 8 pancakes.

Blend dry ingredients in a food processor or high speed blender first until it resembles fine bread crumbs then add the wet ingredients (almond milk, vanilla, mashed banana).

Ingredients:

  • 2 cups buckwheat flour
  • 2 tsp vanilla essence
  • 2 mashed bananas (ripe bananas work better)
  • 2 cups unsweetened almond milk (or any other milk of choice)
  • 2 tbsp hazelnut meal
  • 1 tbsp cacao powder
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • 2 tsp baking powder


Method:

1. Set a non-stick frying pan to medium heat and spray with olive oil or coconut oil.
Pour batter onto the pan, using about ÂĽ cup of batter for each pancake. Flip when the edges become cooked and bubbles appear on the surface.
2. Serve with favourite toppings! I used: crushed hazelnuts, banana, figs & drizzled it with a simply cacao sauce!

If you choose to re-create any of my recipes be sure to tag me on Instagram #veganwithbambi so I can see! 🙂

X Bambi

Acai & Goji Bars

 

 

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Vegan, Gluten Free

Ingredients:

  • 2 cups gluten free oats or quinoa flakes
  • 1/2 cup flaked almonds
  • 1 1/2 cups dried shredded coconut
  • 1 tsp vanilla extract
  • 100g melted coconut oil
  • 2 tbsp acai powder
  • 2 tbsp unhulled tahini
  • 1/2 cup maple syrup or coconut nectar
  • 2 tbsp goji berries

METHOD:

  1. Toast your flaked almonds and oats in a frypan, making sure you mix the mix with a spatula/wooden spoon for about 3 minutes on medium heat. Transfer oats and almonds to a mixing bowl and toast your coconut separately on a medium-low heat for roughly 4 minutes. Stop when coconut is mostly all golden brown. Transfer to the bowl with the other dry ingredients!
  2. Put the coconut oil, tahini and maple syrup in the saucepan, over medium heat and bring to the boil. Turn the heat to low-med when it starts to boil and stir for a few minutes. Once it starts to get frothy, stir for another 30 seconds and turn the heat off. **If you’re using coconut oil, don’t boil it, just heat gently until it melts, which should take under a minute, and then combine with the tahini and maple syrup**
  3. Add the acai powder and goji berries to the oats mixture and stir through. Slowly pour in your caramel looking mixture, adding in batches and mixing after each addition.
  4. Press the mixture into a tin lined with baking paper, and shove in the fridge overnight!
  5. Take out of the fridge and cut into muesli bar sizes! You can drizzle this with cacao sauce for a sweeter version! (Simply: 1/4 cup cacao powder, 1/4 cup coconut oil & 1/4 cup maple syrup!)

Enjoy!

X Bambi

Green Tea & Coconut Bars

So, I came across the wonderful Liz from: http://funkyforestfood.blogspot.com.au who is amazing and nothing short of a food goddess. Thank you SO much Liz for sharing this gem of a recipe: http://funkyforestfood.blogspot.com.au/2014/03/the-miusli-bar-project-green-tea-matcha.html

Here is where you can get some organic, matcha powder: http://www.kenkotea.com.au/

I’ve put my adapted version of her amazing recipe below!

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Ingredients:

  • 2 cups gluten free oats or quinoa flakes
  • 1/2 cup flaked almonds
  • 1 1/2 cups dried shredded coconut
  • 1 tsp vanilla extract
  • 100g melted coconut oil
  • 1 tbsp kenko matcha powder
  • 2 tbsp unhulled tahini
  • 1/2 cup maple syrup (or coconut nectar)
  • 2 tbsp sunflower seeds

Method:

  1. Toast your flaked almonds and oats in a frypan, making sure you mix the mix with a spatula/wooden spoon for about 3 minutes on medium heat. Transfer oats and almonds to a mixing bowl and toast your coconut separately on a medium-low heat for roughly 4 minutes. Stop when coconut is mostly all golden brown. Transfer to the bowl with the other dry ingredients!
  2. Put the butter, tahini and maple in the saucepan, over medium heat and bring to the boil. Turn the heat to low-med when it starts to boil and stir for a few minutes. Once it starts to get frothy, stir for another 30 seconds and turn the heat off. **If you’re using coconut oil, don’t boil it, just heat gently until it melts, which should take under a minute, and then combine with the tahini and maple syrup**
  3. Add a tablespoon of matcha powder to the oats mixture and stir through. Slowly pour in your caramel looking mixture, adding in batches and mixing after each addition.
  4. Press the mixture into a tin lined with baking paper, and shove in the fridge overnight!
  5. Take out of the fridge and cut into muesli bar sizes! You can drizzle this with cacao sauce for a sweeter version! (Simply: 1/4 cup cacao powder, 1/4 cup coconut oil & 1/4 cup maple syrup!)

I’ve also made an acai berry version which you can check out too!

X Bambi

Raw Caramel Slice

 

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Vegan, Gluten Free

Ingredients:

BASE

  • 1 cup dates
  • ½ cup almonds
  • 1 tsp coconut oil

CARAMEL

  • 1 cup dates
  • ½ cup coconut oil
  • 1 ½ tbls unhulled tahini
  • ½ cup pure organic maple syrup
  • 1 cup raw cashews (soaked in water for a least 1 hour and then rinsed)
  • 1/3 cup water

TOP CHOCOLATE LAYER

  • ÂĽ cup coconut oil
  • ÂĽ cup pure organic maple syrup
  • ÂĽ cup raw cacao powder


Method:

BASE:

Pulse dates, almonds & coconut oil in a food processor until it resembles fine crumbs and sticks together when pressed. Pour mixture into a slice tin lined with non-toxic greaseproof paper and press it down to form the base. Place it in the freezer.

CARAMEL:

Blend dates, coconut oil, tahini, maple syrup, cashews and water in a blender or food processor and pulse until completely combined and smooth. Pour caramel mixture on top of the base and return it to the freezer to set.

TOP CHOCOLATE LAYER:

Blend coconut oil, maple syrup and cacao in a blender or food processor. Spread the chocolate sauce on top of the caramel filling. *Make sure the caramel is set before you do this step!* Place it back into the freezer for an hour and then remove it from the tin, slice it up and store it in an airtight container in the fridge. Make sure you remove it from the tin and cut it as soon as it comes out of the freezer… (it’s much easier this way)

If you choose to re-create any of my recipes be sure to tag me on instagram #veganwithbambi so I can see!

X Bambi