Tapioca pudding

vegan, gluten free

Pearl tapioca is a gluten-free starch. While it is not nutritionally dense, it does provide some minerals and fiber.
One of the best tapioca pudding I ever had in Kawiarnia Retro Gdansk (Poland).
Here it is made into an immunity-boosting pudding with coconut milk and fresh fruit. 

Tapioca pudding, Kawiarnia Retro Gdansk (Poland)

ulica Piwna, Gdansk, Poland

Ingredients:   
90g small pearl tapioca
60ml unsweetened coconut milk 
1 teaspoon unrefined sugar

Method:
In a saucepan, bring 4 cups water to a boil over high heat. Reduce the heat to medium, add the tapioca, and simmer gently until translucent, 12-15 minutes. Drain thoroughly a fine-mesh sieve.

Put the tapioca in a bowl. Add the coconut milk and sugar and stir to mix well and help dissolve the sugar. Cover and refrigerate until well chilled, at least 1 hour and up to 24 hours.

To serve, divide the pudding among dessert bowls and top with the fruits, or 70% cocoa chocolate and nuts.

Tapioca pudding

Tapioca pudding

Tahini dessert

Vegan, Gluten free, soya free

Personally I am not a big fan of tahini, but when combined with cashew nuts you're in for  a delicious treat. Today I would like to share with you my favourite Sunday breakfast. It is more exotic than the traditional English breakfast, but if you want to do something new and you do not to spend much time in kitchen than this will be a good option for you. I used Soya milk, but any plant-based milk works. Also there is a vegetarian alternative with natural yoghurt. Enjoy!

Ingredients:
150g cashew nuts

200ml soya milk (you can use any plant base milk)

2 tablespoons tahini paste

1 tablespoon date syrup

For our vegetarian friends we have different option:

200g natural yoghurts

2 tablespoon tahini paste

1 ½ tablespoon honey

For both:

Strawberries, blueberries or any your favourites fresh fruits, pistachio nuts.

Method:

Mix all ingredients in food processor until they are combinate well. Pour in to cup or jar decorate with fresh fruits or nuts.

'Vegg' dip - Vegan eggy dip.

vegan, gluten free

I love this! Another veganised egg dish. Do you remember our recipe for vegan scramble eggs. No? You can find recipe clicking here.

Today an eggy dip, which tastes great with fresh baked bread and cornichons.

Ingredients:

180g tofu

3 tablespoon sesame oil

1 tablespoon nutritional yeast

1 tablespoon lemon juice

50g dill (the best if you can use fresh dill).

Method:

Very quick and very easy. Blend all ingredients apart dill, which you will use at then end. Done!

Breakfast greek yogurt

vegetarian, sugar free

Greek Yogurt is one of my favourite foods. It is very versatile and can be used in breakfasts, snacks, and desserts. I think anyone can agree that it is 100x more filling than plain yogurt, perhaps because of the extra protein and lower sugar content.

Today we giving you idea how you can serve Greek yogurt for breakfast.

Ingredients: (serving for 2 people)

400ml greek yoghurt

1 banana sliced

any seasonal fruits you like

1 or 2 tablespoon maple syrup

2 tablespoon linseeds

½ teaspoon cinnamon

For decoration we used edible flowers.

Mango and Apricot Morning Smoothie

simple, breakfast

1 Mango

1 Apricot

1 tablespoon organic almond butter

1 heaped tablespoon hemp powder (for protein)

2 heaped tablespoons of coconut yogurt (I use Co-yo natural yogurt)

450ml almond milk (I use Rude Health Brown Rice Almond Milk)

Cut up your mango into cubes as shown here by our Jan.

Wash and cut your apricot in half making sure you remove the stone no need to remove the skin.

Put your fruit in a blender with your almond butter, hemp powder, coconut yogurt and almond milk and blend well on a high speed for a few minutes.

I have included a link to show some of the benefits of hemp powder as a common question for vegans is where do we get our protein, and the hemp powder and almond butter in this smoothie are both good sources.

Enjoy!

Marrakech Tajine

Vegan, Gluten free

Yes traditionally the Morrocan Tagine is made with beef, but do not worry we are still an animal-friendly blog. Today we are going to Veganise this world-renowned dish.

It is my favourite stew, especially whilst weather is miserable this remedy can help warm your being.

Ingredients:

5 tbsp olive oil

2 red onions, thinly sliced

1 tbsp ground pepper

1 tsp ground cumin

1 tsp ground turmeric
1 tsp ground cinnamon

1 aubergine, cut in half lengthwise, then sliced into 1cm half round

4 potatoes, cut into quarters

1 large sweet potato, chopped into large chunks

2 large carrots, chopped into large chunks

2 teens with tomatoes

1 tbsp tomato puree

Handful of flat-leave parsley, chopped plus more to garnish

Heat the oil in a large saucepan, when hot, fry the onion until it starts to soften. Add the spices, stirring to prevent any sticking. Then add the aubergine, potatoes and sweet potato. Sprinkle with a little salt as this helps prevent the aubergine from absorbing all the oil.

When the aubergine starts to soften, add the remaining vegetables and the tomato puree with enough water to cover. Then, the parsley. Bring to the boil and simmer gently until all the vegetables are really soft and the sauce is reduced until it is thick and rich, with the oil returning on the top. Garnish with lots of parsley, and serve with crunchy baguette.

recipe inspired by:
WORLD FOOD CAFE VEGETARIAN BIBLE
Chris and Carolyn Caldicott
2014

Water Kefir

Today we are going to be describing the wonders of Water Kefir, a wonderful Vegan fermented beverage, which is rife with probiotic bacteria, healthy strains of yeast and natural antioxidants. You may have seen it’s dairy based counterpart on the shelves of your local health food shop. Water Kefir bacteria grains are similar to the Milk Kefir ones except that they need sugary water to survive as opposed to milk. With its simplicity, taste and health benefits it is surprising it is not more well-known.

Let’s begin!


You will need:
[Do not use any metal utensils in this recipe; the little kefirs react badly with it]

1 litre transparent glass or plastic container

6 tbsps. of live water kefir grains (internet, your health food or local to you is a keen community of food fermenters with a surplus)

3 tbsps. cane or caster sugar

½ tsp of molasses (optional, but the grains do benefit from the extra minerals)

½ lemon

Water (from the tap is fine)


1. Make sure the jug is clean

2. Put about 200ml of water into it with the sugar and molasses

3. Stir until they are as dissolved as possible. If you are using molasses expecting the water to darken

4. Add your kefir grains

5. Fill the jug with water leaving a gap of about 5cm from the top

6. Add the lemon half

7. Loosely place a lid or kitchen towel over the top

8. Leave for 24 hours to ferment. Out on a tabletop or windowsill is fine

9. Drink the liquid

Done. You can repeat this as for as long as the grains are alive. Pour away whatever you don’t drink from each batch; if left fermenting for too long the drink will become more and more alcoholic – which may or may not be a bad thing*. I’ll leave that up to you.


There are many varieties possible with this. Maybe add dried fruit or spices to adjust the flavour or make the drink using just coconut water and the kefir grains. Coconut water has sufficient nutrients for the grains to live off.


An added bonus is that if you look after your pet water kefir grains properly they can live indefinitely, and duplicate, thus you will have a life’s supply of water kefir.

*If avoiding alcohol is a part of your lifestyle, invest in a hydrometer to test the alcohol content (if any) of your drink – only a few pounds from the home-brew section of your local supermarket.


The benefits probiotics have on our guts seems to be widespread. Exciting, recent development on this train of treatment importance, implications and influence of a healthy gut on our moods and depression, visit:

http://www.nytimes.com/2015/06/28/magazine/can-the-bacteria-in-your-gut-explain-your-mood.html?_r=0

Avocado-Oats breakfast smoothie

vegan, gluten free

With the right blend of ingredients, a smoothie can be a nutritional powerhouse: full of antioxidants, minerals, vitamins, and protein. Just a few misguided add-ins, however, and you’ve got a high-calorie, sugar-laden dessert on your hands. To ensure your blend is both delicious and nutritious, follow these simple smoothie tips:

DON’T: Throw everything into the blender.

DO: Measure your ingredients.

Have you ever added oats to a smoothie? We do it in a few different ways. Today, try our Avocado-Oats breakfast smoothie.

½ avocado

1 banana

300ml almond milk

100g frozen berries

40g oats

handful of kale

1 medjool dates

Place everything into a blender until smooth and creamy.

Recipe taken from

DELICIOUSLY ELLA

Ella Woodward

2015 by Yellow Kite