Apple cinnamon crepes By Recipe: Ingredients⠀ Dry ingredients⠀ 1 cup oats g…

Apple cinnamon crepes

By elavegan

Recipe:

Ingredients⠀
Dry ingredients⠀
1 cup oats ground into flour or oat flour (90 g)
1/2 cup rice flour (80 g)⠀
4 tbsp cornstarch or tapioca flour (32 g)⠀
2 tbsp coconut sugar or brown sugar⠀
1 tbsp ground flax seeds or chia seeds⠀
1 tsp baking powder⠀
Wet ingredients⠀
1 1/2 cups plant-based milk (360 ml)⠀
1 small banana (80 g)
1 tbsp lemon juice or lime juice⠀
1/2 tsp vanilla extract⠀
oil for frying⠀
Apple Filling⠀
3 apples, peeled, cored and chopped⠀
3 tbsp coconut sugar or brown sugar⠀
2 tbsp plant-based milk⠀
1/2 tbsp lemon juice or lime juice⠀
1/2 tsp cornstarch⠀
1 tsp cinnamon⠀

Instructions:⠀
To make the crepes simply put all dry ingredients into a bowl and stir with a whisk.⠀
Process all wet ingredients (except the oil) in a food processor or blender.⠀
Pour the wet ingredients into the bowl of dry ingredients and stir with a whisk to combine.⠀
Let the batter rest for 5 minutes. Heat a little bit oil in a small/medium sized non-stick skillet (mine has an inside diameter of 5 1/2 inches).⠀
Pour 1/4 cup of the batter into the skillet, swirl the batter around to coat the pan evenly. Cook for about 2-4 minutes or until you can easily lift a side of the crepe (don’t try to flip the crepe too early). After you flipped the crepe, cook for a further 1-2 minutes. After a while, the batter will get thicker, so you might need to add a splash of milk. Continue until you have no batter left.⠀
To make the apple filling, put all ingredients in a skillet, stir and let simmer for a few minutes over low/medium heat.⠀
Add a few tsp of filling on each crepe, roll it up and serve with a drizzle of caramel sauce. Enjoy!

Gyoza & Chilli Noodle Soup Recipe! By Recipe: Ingredients: 2 tbsp sesame o…

Gyoza & Chilli Noodle Soup Recipe!

By lucy_and_lentils

Recipe:

Ingredients:

2 tbsp sesame oil
2 tbsp tamari or soy sauce
800 ml vegetable stock (made with boiling water and stock cube)
3 cloves garlic
1 thumb sized piece fresh ginger
1 large red chilli
1 tbsp brown sugar
100 g wheat noodles
5 tenderstem
6 gyozas (I used yukata vegan gyozas)

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Tahini Chipotle Pasta By Recipe: Ingredients: 1/2 Package of Pasta (8oz) 1…

Tahini Chipotle Pasta

By plantbasedrd

Recipe:

Ingredients:

1/2 Package of Pasta (8oz)
1/4 cup tahini
1 1/2 tbsp adobo sauce (the canned sauce from chipotle peppers in adobo sauce—or 1/2 tsp chipotle powder)
1/2 tsp adobo seasoning
1/2 tsp oregano
1/2 tsp garlic powder
Juice of one lemon
1/4 cup pasta water
1 tsp liquid sweetener like maple syrup or agave (optional)
Salt and pepper to taste

Instructions:
Cook pasta according to package. Add all remaining ingredients to a bowl and whisk together. Add additional water to sauce if too thick and whisk until smooth. Pour sauce over cooked and drained pasta. Add extra salt, pepper and red pepper flakes if desired.
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Empanada Chickpea Pot Pie By Recipe: What you need: Crust: 2 1/2 cups whol…

Empanada Chickpea Pot Pie

By thevegansara

Recipe:

What you need:
Crust: 2 1/2 cups whole wheat flour, 1/2 tsp salt, 1/4 cup refined coconut oil, 1/2-1 cup warm water filling: 2 cups Yukon gold potatoes, 2tbl butter, 3/4 cup diced carrots, 3/4 cup diced celery, 1 diced med yellow onion, 1 tsp thyme, 1/2 tsp rosemary, 1 tsp salt, 1/2 tsp pepper, 1 cup chickpeas, 1 cup frozen peas, 1/4 cup & 2tbl flour, 2 cups veggie broth, 1/2 cup soy milk What you do:
In a food processor, Combine flour & salt, add coconut oil, keep pulsing, scraping down sides to combine, slowly add water 1 tbl at a time, process on high, when combined it will form a ball & feel smooth. Cut dough in 1/2 wrap both in plastic wrap, let rest 30min
Cover potatoes in cold water in a med sauce pan, bring to boil simmer till tender 6–8 min, drain, set aside
in large sauté pan, melt butter, add onions, carrots, celery, and seasoning sauté on med-high heat 10-12 min
 Add peas & potatoes then combined mix with flour, then add veggie stock, keep stirring, sauce will start to thicken, add soy milk, keep stirring, add extra seasoning if desired, place in large bowl to cool to room temp
 On a floured dusted surface, roll out dough, use a 5-6 circular cutter to make empanada crust (I used a bowl as my template), place 2 tbl filling in center of circle, dab water on edges of half the circle, fold into a half moon, use tines of fork to seal firmly, repeat until you use all dough, place on parchment paper
 Mist parchment with oil bake empanadas at 400 F 20-25 flipping half way through misting tops with oil. Enjoy!!!
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