YUMMY GREEN SMOOTHIE BOWL NO SUGAR

YUMMY GREEN SMOOTHIE BOWL NO SUGAR

Hey guys! Today I am sharing my go to breakfast, a yummy green smoothie bowl without sugar, this green smoothie bowl is super easy to make and so delicious!

I basically mix and match depending of the ingredients that I have in the fridge, this time I made the green smoothie with banana, kale, zucchini, coconut oil and protein powder.

When I make my green smoothie bowls I like to add different toppings to get benefits from each ingredient.

This yummy green smoothie bowl is fresh, delicious, and it will fill you up, perfect to have energy in the morning, also this breakfast bowl is nourishing and nutritious.

YUMMY GREEN SMOOTHIE BOWL NO SUGAR

YUMMY GREEN SMOOTHIE BOWL NO SUGAR


INGREDIENTS


ingredients for the green bowl:

a zucchini

2 bananas

2 handfuls of kale

2 tbsp protein powder

2 cups almond milk

a tsp coconut oil

ingredients for the toppings:

1/4 cup cashews

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup cacao nibs

1/2 cup coconut chips

1/4 cup hemp seeds

1/4 cup flax seeds

1/2 cup blueberries

2 tbsp almond butter


Preparation time: 15 minutes
Total time: 15 minutes
Serving size: 2 serves

METHOD

In a blender or food processor add all the ingredients listed for the green smoothie bowl, blend at high speed for a minute or so to get a creamy and smooth texture.

Pour in two bowls and finish by adding the toppings.

Delicious!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! VEGAN YOGURT WITH PEANUT BUTTER, JAM, BERRIES AND CHOCOLATECOCONUT CHIA SEED PUDDING

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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VEGAN COCONUT AND SWEET POTATO SOUP

Hi guys! Today I am sharing this creamy and heartwarming sweet potato soup!

Soups are the perfect way to warm you up in the wintertime.

At this point in the year, soups are just my favourite foods.

This soup is made with simple ingredients and quite easy to find on the market, it is easy to prepare and really delicious.

I love the mix of sweet potato and coconut, it is a delicious mix of flavours.

I hope you like it!


INGREDIENTS


ingredients for the soup:

3 sweet potatoes

a tbsp of olive oil

a tsp of salt

a cup of water

a can of coconut cream

ingredients for the toppings:

1/2 cup coconut yoghurt

4 tbsp olive oil

1 tbsp chilli flakes

some fresh basil


Preparation time: 10 minutes
Total time: 45 minutes
Serving size: 2 serves

METHOD

Start by peeling the sweet potatoes and cut them into small pieces.

In a medium-large pot, add the sweet potatoes, the water, the coconut cream, a tablespoon of olive oil and a teaspoon of salt.

Cook it until soft, it will take around 30 minutes.

Once cooked, blend it until you get a creamy texture.

Taste the soup and add salt and pepper if needed.

To serve, top it with some coconut yoghurt, a bit of olive oil, some chilli flakes and fresh basil.

Delicious!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! COCONUT RAMEN NOODLE SOUPTHAI COCONUT CURRY NOODLE SOUP.

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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VEGAN KATSU SUSHI SANDWICHES OR ONIGIRAZU

Hi I hope you are doing well! I made these vegan Katsu sushi sandwiches are also known as onigirazu, so yummy!

Onigirazu is a type of Japanese rice ball or onigiri (sometimes also referred to as musubi or musubi), but rather than a traditionally shaped ball or a triangle, onigirazu is shaped into a flat rectangle, almost like a sandwich.

I love how tasty these are also so quick to make.

Have you tried them before?

TAG SOMEONE YOU THINK MIGHT LIKE THIS RECIPE!


INGREDIENTS


Ingredients for each of the sandwich:

4 tbsp cooked sushi rice

a big size leaf of spinach

an asparagus

some red pepper, like 2 thumbnail sizes

some cucumber, like 2 thumbnail sizes

a tbsp grated carrot

crispy fried tofu with soy sauce

a pinch of chia seeds and sesame seeds

nori seaweed

Ingredients for the sauce:

2 tbsp soy sauce

a tsp peanut butter

 


Preparation time: 15 minutes
Total time: 30 minutes
Serving size: 1 serve

METHOD

Mix the rice with the chia seeds and sesame seeds.

Put 2 tbsp of this rice mix on top of the nori seaweed.

Add asparagus, red pepper, cucumber, carrot, add the tofu and top it with the spinach, finish it all with 2 more tbsp of the rice mix and close the sandwich.

To close the sandwich simply pull the opposite corners to the centre.

For the sauce, mix the soy sauce and peanut butter and enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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EASIEST VEGAN CAULIFLOWER PIZZA CRUST RECIPE WITH PESTO & VEGAN CHEESE

Happy Wednesday! As you know my obsession about pizza is real, so we had to create a cauliflower pizza recipe, we’ve been working on this recipe on the weekends and we have the best and easiest vegan cauliflower pizza crust!

On the 2018, fledgling entrepreneur Gail Becker gambled everything on her concept of a pizza with a cauliflower-based crust.

There are tons of recipes on internet on how to make cauliflower crust, I have to say I’ve tried lots and our recipe works 100% so you can be confident following as I made this recipe several times before posting it to make sure that it works for you.

This cauliflower pizza crust is really delicious, it is thick and crunchy I really love the pesto and vegan cheese on top it makes the perfect pizza for Friday night, absolutely love it!

Cauliflower is a cruciferous vegetable that is naturally high in fiber and B-vitamins. It provides antioxidants and phytonutrients that can protect against cancer. It also contains fiber to enhance weight loss and digestion, choline that is essential for learning and memory, and many other important nutrients.

IS CAULIFLOWER PIZZA CRUST BETTER FOR YOU?

Pizza can certainly be a healthy choice, whatever crust you choose. What can matter more are the toppings you use, especially if you’re looking to keep calories or carbs low.

DOES CAULIFLOWER PIZZA CRUST TASTE GOOD?

I like the flavor of the cauliflower pizza crust, it is not the same flavor as the regular pizza but I like the flavor, and I also love the idea to have cauliflower hidden in the pizza.

It is also really important the toppings that you choose to make it savory and delicious.


INGREDIENTS


a medium size cauliflower

2 cups gluten free flour

the juice of 1/2 lemon

a pinch of salt

4 tbsp flax seeds

1/2 cup water

Optional:

1 tbsp mixed herbs (oregano, thyme,…)

a pinch of chili flakes

Toppings:

vegan cheese

1/2 cup vegan pesto

2 cups of mushrooms

3 garlic cloves

2 chives

1 tbsp ginger powder

2 tbsp olive oil

1/4 cup firm tofu


Preparation time: 20 minutes
Total time: 40 minutes
Serving size: 2 serves

METHOD

Preheat the oven to 180ºC (356°F).

Let’s start by making the cauliflower crust, clean and chop the cauliflower in a food processor, it should look like rice.

Put the cauliflower into a linen cloth to drain the water of the cauliflower.

Once it is drained, mix 4 cups of cauliflower with 2 cups of flour, the juice of 1/2 lemon, 1 tbsp of mixed herbs, a pinch of chili flakes, a pinch of salt, 1/2 cup of water and 4 tbsp flax seeds.

Knead the dough until is has a nice consistency, then put the dough onto baking paper and make the shape of the pizza.

Cook the cauliflower crust in the oven at 180ºC (356°F) until it is golden for around 5 to to 10 minutes approximately.

Whilst the cauliflower crust is in the oven we are going to prepare the toppings.

In a medium size pan, add 2 tbsp of olive oil, once warm, add the chopped garlic and cook until golden.

Then, add the mushrooms, ginger, and tofu, cook until golden for around 7 minutes.

To finish the pizza, add the pesto to the pizza crust, then the mix that we just made with the mushrooms and add vegan cheese.

Cook in the oven or around 10 minutes more, top it with more chili flakes.

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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LENTIL SWEET POTATO SHEPERD´S PIE VEGAN & GLUTEN FREE

Hi guys! I hope you are doing well! today I am sharing this easy and healthy, vegan & gluten-free shepherd’s pie made just with 11 ingredients.

Shepherd’s pie, common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes, we will make it vegan!

This lentil sweet potato shepherd’s pie vegan and gluten-free is the perfect recipe for family dinners, xmas, Thanksgiving…

To make this lentil sweet potato shepherd’s pie, I use a mix of mushrooms but you can really use any kind of mushrooms. To make them, I just baked them with ginger powder and coconut aminos sauce, this combo is so good! It tastes like heaven.

The ginger is kind of fresh and the coconut aminos is sweet so the mix is wonderful, this is the coconut aminos that I used for this recipe:

This is the ginger powder, it tastes delicious, I use it all the time:

I love to use coconut aminos as it is the perfect replacement of soy sauce and it has a lot of flavours, this condiment is made from ageing coconut tree sap and has an umami quality with a slight sweetness. It’s soy-free and gluten-free

Coconut aminos is also jam-packed with 17 amino acids, potassium, vitamin C and vitamin B and scores low on the glycemic index.

This recipe is heartwarming, fulfilling, really nutritious, healthy, it tastes delicious, I love the mushrooms with the lentils.

I really like this recipe because of the sweet potatoes too, sweet potatoes are high in fibre, which has been shown to promote a healthy digestive system.

Sweet potatoes are a rich source of fibre as well as containing an array of vitamins and minerals including iron, calcium, selenium, and they’re a good source of most of our B vitamins and vitamin C. One of the key nutritional benefits of sweet potato is that they’re high in an antioxidant known as beta-carotene, which converts to vitamin A once consumed. Add a drizzle of olive oil just before serving to increase your absorption of beneficial beta-carotene. (Source: BBC good food)

WHAT FOOD GOES WITH SHEPERD´S PIE?

Here are a few of my favourites sides:

CAN YOU FREEZE SHEPERD´S PIE WITH SWEET POTATOE?

After baking, let the pan cool to room temperature, then cover tightly and place in the freezer for up to 2 months.

CAN YOU BOIL SWEET POTATOES?

Boil sweet potatoes for 15 to 20 minutes, until they are tender when pierced with a fork. Note, it will take less time if you cut the sweet potatoes in smaller pieces. Drain and return to pot to make your mash.


INGREDIENTS


3 sweet potatoes

700g mixed mushrooms

500g cooked lentils

3 tomatoes

2 tbsp olive oil

3 tbsp coconut aminos sauce

a tsp ginger powder

3 garlic cloves

fresh thyme leaves

salt and pepper to the taste


Preparation time: 15 minutes
Total time: 45 minutes
Serving size: 5 serves

METHOD

Start by removing the skin of the sweet potatoes, wash them well and cut them into cubes.

Boil the sweet potatoes until soft.

Whilst the sweet potatoes are boiling, preheat the oven to 250ºC (482°F)

Wash the mushrooms and cut them into smaller pieces if you like, chop the garlic cloves too, put the mushrooms and garlic into a tray to go into the oven. Add the coconut aminos, salt, pepper and a teaspoon of ginger powder.

Cook them in the oven for around 20 minutes.

Wash the tomatoes, cut them into halves, add a tablespoon of olive oil and roast them in the oven for around 20 minutes.

Once you have cook the mushrooms and the tomatoes, blend just the tomatoes into a food processor until you get a creamy texture, add thyme leaves.

In the tray that you will use to go into the oven to make the shepherd´s pie, mix the cooked lentils, the tomato sauce and the mushrooms, even the surface.

Once the sweet potatoes are steamed, blend them, add salt and pepper and add it to the top of the mushrooms, even the surface of the sweet potatoes, once is even you can make a pattern if you like, this is optional.

Cook in the oven for around 20 minutes at 200ºC (392°F)

Garnish with a tablespoon of olive oil, pepper, fresh thyme and enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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BAKED BEETROOT FALAFEL VEGAN AND GLUTEN FREE

Hi guys! Happy 2020!

I hope you are having a great time, today I am sharing this colourful and delicious baked beetroot falafel recipe.

WHAT IS FALAFEL?

Falafel is a Middle Eastern dish made from chickpeas and/or fava beans. Traditionally, it is deep-fried to yield a crispy texture and often served in a pita.

 

HOW TO MAKE FALAFEL?

Roast the veggies of your choice, add chickpeas or fava beans, blend them into a food processor then add herbs and spices, make small balls using the size of a tablespoon, bake it in the oven for around 15 minutes and you are done!

WHAT IS FALAFEL MADE OF?

They are vegan patties or fritters made of chickpeas or fava beans and different fresh herbs like parsley, cilantro, and dill or garlic, and warm Middle Eastern spices including cumin and coriander.

HOW TO EAT FALAFEL?

When not served alone, falafel is often served with flat or unleavened bread, such as wrapped within lafa or stuffed in a hollow pita. Tomatoes, lettuce, cucumbers, and other garnishes, such as pickles can be added.

I am feeling really into the gluten-free recipes right now as promotes digestive health, I wasn´t really into the gluten-free recipes but I feel it is the right time for me as going gluten-free is really helping me with my digestion.

So for this recipe, we are going to make vegan and gluten-free baked beetroot falafels.

I really wanted to make an easy and healthy recipe to make at home, with a lot of flavours easy to combine with pita bread, rice, other veggies so I can have falafel through the week.

I like to make traditional recipes but this time I feel I really wanted to use beetroots on this recipe as they are really good for you.

These falafels are a bit crunchy, really delicious because of the spices that I use and I love that you can eat them in lots of different ways I love to make a sandwich in a waffle maker, add some hummus, sauerkraut, so good!

I hope you like it!


INGREDIENTS


ingredients for the beetroot falafel:

4 big size beetroots

2 large garlic cloves

2 cups cooked chickpeas

1 tsp ginger powder

1 tsp ground coriander

1 tsp ground cumin

1/2 teaspoon Himalayan pink salt

3 tbsp olive oil


Preparation time: 15 minutes
Total time: 50 minutes
Serving size: 4 serves, 12 falafels

METHOD

Let´s start by preheating the oven at 250ºC (482°F).

Wash the beetroots and cut them into square pieces.

In a baking tray add the chopped beetroots, add also 2 large garlic cloves chopped, a teaspoon of ginger powder, a teaspoon of ground coriander, a teaspoon of ground cumin, half of a teaspoon of Himalayan pink salt and 3 tablespoons of olive oil.

Cook them in the oven until soft and golden, for around 30 minutes.

Then, incorporate the chickpeas, give it a good stir and cook them into the oven for 5 minutes.

Wait to cool down a bit and then mix them in a food processor.

Take a tablespoon of the dough and make a ball with your hands, do the same with the rest of the dough.

In a baking tray put the falafels and cook for another 10 minutes at 250ºC (482°F) to harden up a bit.

Enjoy!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too!

 

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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VEGAN MEDITERRANEAN MEZZE PLATTER RECIPE

Hey guys! I hope you are doing well, today I am sharing this delicious vegan Mediterranean mezze platter.

WHAT IS IT A MEDITERRANEAN MEZZE PLATTER?

The mezze platter is one of the more malleable snack trays, varying slightly depending on where it’s being served. It’s a popular way to start a meal in Turkey, Israel, Greece, Lebanon — spanning cultures across the Middle East and beyond. [font Food Republic]

ORIGIN OF MEDITERRANEAN MEZZE PLATTER

Mezze or meze is a selection of Mediterranean small dishes. It’s common in the Mediterranean region and the Balkans to serve mezze as part of a dinner. This Mediterranean platter consists of several small dishes that compliment each other very well. [font Unicorns in the Kitchen]

WHAT GOES IN A MEDITERRANEAN MEZZE PLATTER?

You will find on this recipe how to make a Mediterranean mezze platter and also examples of what to put to create yours.

Basically you will put any spreads, sauces, nuts, fruits, the mezze platter is always to share so have this in mind.

VEGAN PESTO RECIPE

This vegan pesto is just perfect, easy to share and goes well with a variety of snacks, easy and healthy, this vegan pesto is perfect for a mezze platter.


INGREDIENTS


a cup of almonds

1/2 cup nutritional yeast

2 handfuls of basil

2 garlic cloves

1/2 cup olive oil


Preparation time: 5 minutes
Total time: 10 minutes
Serving size: 3 serves

METHOD

Simply add all the ingredients into a food processor and mix until you get a smooth pesto.

VEGAN CHEESE SPREAD

Cheese spread is a classic on a Mediterranean mezze platter, I made my vegan cheese spread, it goes really well with grapes or fresh veggies, I also love the taste of vegan cheese spread with olives.


INGREDIENTS


1 cup of cashews

1 cup nutritional yeast

a sun-dried tomato

1/2 cup water

juice of 1/2 lemon

a tsp Italian mixed spices


Preparation time: 5 minutes
Total time: 15 minutes
Serving size: 3 serves

METHOD

Simply add all the ingredients into a food processor and mix until you get a smooth vegan cheese spread.

CLASSIC HUMMUS

This classic hummus is so delicious, I had to make hummus in combination with falafel and pita bread, it is so delicious, really creamy and also just a classic in a mezze platter.


INGREDIENTS


a cup boiled chickpeas

1/3 cup tahini sauce

3 tbsp olive oil

juice 1/2 lemon

a garlic clove

to garnish, a tsp of olive oil, a pinch of cumin seeds, a pinch of paprika powder and a few chickpeas


Preparation time: 5 minutes
Total time: 15 minutes
Serving size: 3 serves

METHOD

In a food processor, mix the chickpeas, tahini sauce, olive oil, lemon juice and garlic clove until you get a creamy texture.
Garnish with a teaspoon of olive oil, a pinch of cumin seeds, a pinch of paprika powder and a few chickpeas.

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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HEALTHY NUT AND SEED BREAD GLUTEN FREE & VEGAN

Hi guys! This is my first nut and seed bread, vegan and gluten-free! honestly, when I was making it I thought this is going to taste weird, buuuuutt! It is so delicious! This is the best ever recipe for nut and seed bread, it tastes like bread but like compact, kind of german bread but even more delicious.
You can really taste the different nuts and seeds, and the maple syrup is key, you can substitute for a date and maybe smash it to have like a sweet ingredient, it works wonders!

I made this delicious nut and seed bread and top it with avocado and cucumber, OMG, so good! I also love the fact that you have to mix the ingredients and that´s it, just wait and then it goes into the oven.

Guys, honestly you have to try this recipe, super delicious, it is a great alternative to regular bread, I love the fact that is gluten-free.

CAN I USE ANOTHER NUTS OR SEEDS?

Of course, you can switch to another nuts or seeds of your choice but always keeping the same proportions, so if you want to use another nut instead of almond remember to use 1/2 cup, as long as you follow the proportion it should be fine.

You have to keep chia seeds on the recipe if you don´t want to use them you can use psyllium seeds instead, but chia seeds work the best.


INGREDIENTS


dry ingredients

1/2 cup almonds

1 & 1/2 cups gluten-free rolled oats

1/2 cup flax seeds

1 cup sunflower seeds

1/4 cup pumpkin seeds

1/3 cup chia seeds

1 tsp Himalayan pink salt

wet ingredients

1/4 cup melted coconut oil

1 & 1/2 cups water

1 tbsp maple syrup


Preparation time: 10 minutes
Total time: 3 hours 30 minutes
Serving size: 6 serves

METHOD

In a large bowl, mix the dry ingredients,  1/2 cup of almonds, 1 & 1/2 cups of rolled oats, 1/2 cup of flax seeds, a cup of sunflower seeds, 1/4 cup of pumpkin seeds, 1/3 cup of chia seeds and a teaspoon of Himalayan pink salt.

In a medium-size bowl mix the wet ingredients, 1/4 cup of melted coconut oil, 1/2 cups of water and a tablespoon of maple syrup, once mix pour the mix into the large bowl and combine until the dough is wet.

Pour the mix into a loaf pan baking tray, even the surface. I like to use a loaf like the one below, so it is easier to remove the loaf from the baking tray and you don´t need to use baking paper.

You have to leave the dough for at least 3 hours to make sure that the chia seeds absorb the water, I like to make it in the morning and having it for lunch or leave it overnight, so it is ready the next morning.

To bake it, preheat the oven at 180ºC (356°F)  during 10 minutes, then cook the nut and seed bread for around 30 minutes.

I hope you like it!

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LENTIL BOLOGNESE ZUCCHINI PASTA VEGAN AND GLUTEN FREE

Hi guys! today I am sharing this delicious and healthy lentil bolognese with zucchini spaghetti, vegan and gluten-free!

I absolutely love bolognese, so savoury and so much flavour in it. This Vegan and gluten-free lentil bolognese, it has different and delicious flavours coming from the spices, the lentils just gives a really nice meaty texture to the bolognese.

I decided to make also the tomato sauce, this tomato sauce is really delicious, I love roasted tomatoes, really almost all the roasted veggies taste incredibly good.

I really wanted to try the nomato recipe, I found that this sauce exist reading the Gwyneth Paltrow book, I will leave it for another post as I really want to taste it and check how make my version.

I will leave you a link with a nomato sauce recipe with good rating that I found, just click here for the recipe.

Basically the nomato sauce is made without tomato.

HOW TO MAKE ZUCCHINI PASTA?

You will definitely need a spiralizer to make the spaghetti, it is pretty easy, just wash the veggies of your choice, on this case I use zucchini, then remove the sides of the zucchini, you need to have like an even surface at the end so it is easier to adjust to the spiralizer.

Find the link below for the best spiralizer, this one is manual.

I also add this electric spiralizer version too.


INGREDIENTS


ingredients for the vegan bolognese sauce:

400g tomatoes

2 tbsp fresh basil, chopped

1 tsp dried oregano

1 tsp of chilli flakes, check in the label that is gluten-free, if you are unsure, don´t use it, instead add a tbsp of miso paste for more flavour

1 tsp pepper

3 tbsp of olive oil

1 tsp miso paste diluted in 1/2 cup of water

ingredients for the lentil bolognese:

1 tbsp olive oil

1 tbsp miso paste

2 medium onions, chopped

2 carrots, trimmed and chopped

2 celery sticks, chopped

2 garlic cloves, chopped

2-3 tbsp oregano leaves

1 tsp miso paste

500g cooked lentils

ingredients to season and serve:

a cup of vegan parmesan, grated or nutritional yeast

400g zucchini spaghetti

3 tbsp olive oil

1 tsp Himalayan pink salt

a pinch of pepper


Preparation time: 30 minutes
Total time: 1 hour
Serving size: 6 serves

METHOD

Let´s start by preheating the oven to 250ºC (482°F)

We are going to start by making the vegan bolognese sauce, wash the tomatoes and chop them in 4 pieces each, we will blend them later on.

Add the chopped tomatoes into a tray suitable for the oven, add 2 tablespoons of chopped fresh basil, 1 tablespoon of dried oregano, 1 teaspoon of chilli flakes, 1 teaspoon of pepper, 3 tbsp of olive oil, give it a good stir and cook it in the oven for around 20 minutes.

Once the tomatoes are nice and cook, pour them into a blender and add also the miso that we just diluted in water, blend until you get a nice texture, taste and add salt or pepper if needed.

Now it is time to make the most delicious vegan and gluten-free lentil bolognese.

In a large pan, at medium heat, add a tablespoon of olive oil.

Once the olive oil is warm, add the onions, carrots, celery, garlic, oregano and cook for around 10 minutes until soft and golden.

Then add the miso diluted in water and the cooked lentils, cook for around 7 minutes.

Once the veggies are cooked, taste and check if you need to add salt.

Then incorporate the tomato sauce that we just made, mix it all and cook for another 7 minutes to really mix all the flavours.

To season the zucchini spaghetti, add 3 tablespoons, a teaspoon of Himalayan pink salt, a pinch of pepper, give it a good stir.

To serve simply pour the zucchini spaghetti in a large bowl, top it with the vegan bolognese and tomatoe sauce, give it a good stir and it is ready to enjoy!

You can top with some vegan parmesan or nutritional yeast.

Delicious, vegan and gluten-free!

LEFTOVERS?

You can keep the leftovers in the fridge for 4 days.

IF YOU LOVE THIS RECIPE

You will enjoy this recipe too! VEGAN SPAGHETTI BOLOGNESE MUSHROOMROASTED TOMATOES & CHILLI SPAGHETTI.

Please let me know if you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thewhitechestnut

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VEGAN APPLE CAKE WITH VEGAN AQUAFABA MERINGUE

Hi guys! Today I am sharing this delicious vegan apple cake with vegan aquafaba meringue recipe!

This vegan apple cake is really fluffy and spongy, full of delicious flavors coming from the apple, cinnamon, nutmeg, and vanilla.

This is the best vegan apple cake recipe, is easy, fluffy and perfect to make in any event to share with family and friends, you will feel really proud of the cake 🙂

I also top the vegan apple cake with vegan aquafaba meringue, I am amazed on how you could replace eggs and how amazing it looks and tastes, you have to whisk for 15 minutes but it is worthy, you will get the perfect meringue.

The texture is so perfect.

I love this recipe because is so delicious, it looks pretty but my favorite part is that I didn´t use any nasty ingredients, I use gluten-free flour, coconut sugar, aquafaba instead of eggs, it is super important to make delicious vegan food but even more important be careful of the ingredients that you use, use always real and simple ingredients instead of the processed ones.

I am sure you will love this vegan apple cake with vegan aquafaba meringue, so good!


I hope you like it!


INGREDIENTS


ingredients for the vegan apple cake:

1 & 3/4 cups gluten-free flour

1 cup of coconut sugar

1 tsp baking soda

1/2 tsp Himalayan salt

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp vanilla

1 cup almond milk

1/3 cup extra virgin olive oil

1 tbsp apple juice

ingredients for the vegan aquafaba meringue & toppings:

240g bottled chickpeas, check the ingredient list and make sure that it comes just with chickpeas and water, avoid nasty ingredients

3 tbsp coconut sugar

some sun-dried apple

some star anise


Preparation time: 30 minutes
Total time: 1 hour
Serving size: 6 serves

METHOD

Let´s start by making the vegan apple cake.

Preheat the oven to 180ºC – 350ºF, select the option of fan oven to have the same heat in the oven all over.

Sift the flour into a mixing bowl, this step is really important, when the flour is sifted, it is even thinner so this will help to mix really well with the rest of the ingredients.

Add the coconut sugar, baking soda, salt, cinnamon, nutmeg, and vanilla, mix it together.

Then incorporate the almond milk, olive oil, and apple juice, I whisk it with my Kitchen Aid Artisan, but you can just use any whisk. A trick to get a really spongy cake is to whisk it for a bit longer when you are whisking you are allowing to get more air in the mixture so the cake will get spongier.

I use a non-stick mold, you can use some olive oil on to your mold to prevent sticking.

Pour the batter into the mold, bake at 180ºC – 350ºF but just using the bottom, for around 30-40 minutes.

Check using a toothpick, insert it into the center of the cake.

Once, the cake is ready we will move to the vegan aquafaba meringue recipe.

Start by drain the chickpeas, pour the liquid in a mixing bowl, using a mixer (I use the mixer from the Kitchen Aid) mix for 15 minutes, once you get the meringue texture you can start adding the sugar and keep mixing.

This vegan aquafaba meringue recipe is the perfect recipe to avoid using eggs.

Cover the top of your cake with the vegan aquafaba meringue and decorate it with some sun-dried apple and star anise.

Delicious!

LEFTOVERS?

You can keep the leftovers in the fridge for 3 days.

IF YOU LOVE THIS RECIPE

You will enjoy these recipes too! VEGAN BROWNIE RECIPE WITH HEALTHY FROSTINGVEGAN CHOCOLATE AND PEANUT BUTTER CHEESECAKE NO BAKE.

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