Month: October 2017

Tomato Avocado Pasta (Vegan)

Tomato Avocado Pasta

Yay, it is Friday. My favorite day of the week! After a long

week, I finally get to do fabulous weekend stuff. Like going out for Italian food! Tonight I am meeting my friend Nicky, and we’ll have pasta at my favorite restaurant. I can hardly wait. I am a pasta girl at heart. Always have been, always will be.

When I became a vegan, I was worried that I won’t be able to enjoy this fabulous Italian dish anymore, since I always added tons of parmesan on top. And at the beginning this was actually true. Pasta without parmesan simply wasn’t the same. I was in a state of grief – parmesan grief. The world was a dark, dark place without this fabulous ingredient.

But as they say, time heals. Or in this case - avocado heals. Once I started to add avocado on top of my pasta, the world looked bright and sunny again. I now walk through life with a new found spring in my step. Ok, now I am getting a bit carried away…

Anyway, where was I ? Right, pasta plus avocado equals heaven. That being said, you shouldn’t dump a whole avocado on your noodles since this green baby has a lot of fat. Ideally, you shouldn’t eat more than 20 grams of fat per day (if you are following a low fat diet).

One avocado has about 40 grams of  fat. Therefore, I don’t add more than a quarter of avocado on top of my pasta. If you wanna give this marvelous combo a try, I have the perfect recipe for you. This vegan pasta bowl is super easy to make, and only requires a few ingredients. Here is what you’ll need:

630 g (22,2 oz) tomato puree (the rustic kind with seeds, and pulp)
25 g (0,9 oz) basil
5 g (0,2 oz) garlic
Salt, to taste
1/2 Tbsp fresh lemon juice
Avocado chunks, to taste
Whole wheat pasta (penne)

Cook your noodles in salt water until they're al dente. The amount of salt should resemble that of a salty broth. The salt water enhances the taste of the whole wheat noodles. Once your noodles are done, drain them and set them aside.  Then it's time to prepare your sauce. Add half of the tomato puree to a blender, and throw in the basil as well.

Then mix for about 1 minute, or until the basil is chopped finely. Then add this basil tomato mix to a stainless steel pan, and set the heat to medium. Add the remaining tomato sauce, and bring the mixture to a boil. Once it came to a boil, remove the pan from the heat immediately.

Add the remaining ingredients, except the avocado. Don't cook your sauce any further. Pour the sauce on top of you noodles, and add the avocado chunks on top. You can a bit more lemon juice on top as well, if you like to add more than what the recipe calls for. That's it, enjoy your pasta.

Love, Peppa:-)

Ultra-Delicious Vegan Smoothie

Ultra-Delicious Vegan Smoothie

I hate spinach. Hate it, hate it, hate it. But unfortunately this green enemy of mine is loaded with lots of healthy nutrients. 100 g of raw spinach contains 188% of our daily need of Vitamin A, 604 % of Vitamin K, 47 % of

Vitamin C, 49 % of Folate, 20 % of Magnesium as well as other important nutrients. Quite impressive, this green, little sucker. So, the health nut in me had to find a way to include this powerful plant on my plate on a daily basis.

But the thought of chewing on these boring, earthy leafs turned me off big time. There was only one solution. I had to create a recipe that includes lots of spinach without tasting unappealing, and spinachy.

Here is the result. A super yummy green smoothie that tastes like pineapple and passion fruit. You can't taste the spinach at all. Yay! This recipe is vegan, super simple and only requires 4 ingredients. Here's what you'll need to make this healthy, colorful treat:

50 g (1,8 oz) raw spinach (remove stem)
595 g (21 oz) pineapple
3 passion fruit 
160 ml (2/3 cup) water

Cut your 3 passion fruit in half and add their wobbly content to a blender. Then add the remaining ingredients and mix 2 minutes, until a smooth mixture develops, and the passion fruit seeds are ground up into super fine particles. If you don't mix long enough the seeds will be too crunchy. So the longer you mix, the better. That's it - enjoy!

Love, Peppa.

Yummy American Pancakes (Vegan)

Yummy American Pancakes (Vegan)

Traditional American pancakes have been my weakness ever since I was a little girl. Every summer my dad packed the whole family into an airplane to spend the summer in the US. These summers were absolutely magical.  Part

of the fun was the insanely delicious food. Pancakes were my all-time favorites. So when I turned vegan, I thought I'd never be able to enjoy these delicious, fluffy guys again. Especially after taking things even further by taking on a healthy low-fat, whole foods diet.

I thought making a low-fat, whole wheat, vegan version wouldn't taste the same. Well, but you don't know until you try. So I did! And the result turned out amazing. They taste just the same as the regular ones I indulged in during my American summers.

Since I mostly cook without the addition of oil, I thought my attempt to fry these guys without oil could never work. But it totally worked. The secret lies in letting the pan (stainless steel) get super hot before you add your batter. That way they won't stick to the pan, once they turn golden brown.

But careful, they will stick if you try to flip them too early, meaning before they have browned evenly. Since the weekend is around the corner, I thought I'd share this delicious pancake recipe tonight. That way you can include these fluffy, yummy guys in your weekend breakfast bliss.

Since I do promote healthy eating, I don't recommend eating these on a daily basis:) But as I have learned, sugar in moderation doesn't seem to pose a major health risk according to several studies and the diet recommendations of renowned, pro-vegan doctors like Dr.Neil Barnard, Dr. Michal Gregger etc . That being said,  excess sugar for sure is not healthy, since lots of sugar seems to have a negative effect on your triglycerides. But back to the recipe. Here's what you'll need:

125 g (1 cup) whole wheat flour (the fine kind)
65 g (1/2 cup) all-purpose flour
1 tsp salt
1 Tbsp powdered sugar
320 ml (1 1/3 cups) water
1/2 Tbsp white almond butter (GER: Weißes Mandelmuß)
1 Tbsp baking powder
1 Tbsp ground linseed
3 Tbsp warm water
Pinch cinnamon

Topping:
Maple syrup
Pinch cinnamon

Take out a small bowl, and combine the ground linseed with the 3 Tbsp warm water. Stir and set aside. This is your egg replacer (equals 1 egg). Then, take out a separate bowl and combine the remaining ingredients. Once all of them are in the bowl you can add the linseed-water mixture to the bowl with the other ingredients.

Then get a whisk and briefly mix until a nice, lump-free batter has developed. This only takes a couple of seconds. Note: Don't overmix your batter or your pancakes turn out tough. Then take out a stainless steel pan, and without the addition of oil, set the heat on high.

Once your pan is really hot, add a portion of the batter to it. If it turns too dark, reduce the heat just a little bit. If you reduce it too much, your pancakes will stick to the pan, and that's no fun. Once one side has browned nicely turn it to the other side, so that both sides brown evenly.

Repeat this procedure until you have no batter left. Then drizzle maple syrup on top of your pancakes. I always add a pinch of cinnamon to my maple syrup since this adds a super delicious twist! That's it, enjoy!

Tip: If your pancakes stick to the pan, two things will help. Raising the temperature of the pan usually does the trick. If the temperature doesn't seem to be the problem, then you didn't wait long enough before you tried to turn the pancake to the other side. Once the pancake has evenly browned, it stops sticking to the pan.

Love, Peppa

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