Vegan & Gluten-Free Tofu Benedict

This is the breakfast of kings, or indeed the hearty snack, lunch or dinner of kings…

Think yummy, vegan and gluten-free deliciousness, that will send even the most vegan and gluten-free averse taste buds wild…

Think eggs benedict, but without the eggs and without the buttery, calorie-laden sauce…

Instead, think of a creamy, satisfyingly rich sauce, that is so tasty that I could just eat it by the spoonful.  This sauce, combined with the crispy-fried tofu and fresh vegetables is a real match made in heaven that you have just got to try.


Serves 2-3 

Ingredients

For the Vegan ‘Hollandaise’ Sauce;

  • 1 Tbsp Avocado Oil (or any other type of oil that might take your fancy)
  • 1 Tbsp Gluten Free Flour Mix ( I used Dove’s farm plain gluten-free mix)
  • 1 Tsp Smoked Paprika
  • 2 Tbsp Nutritional Yeast
  • 1 ½ Cup Un-sweetened Almond Milk
  • Pinch Salt & Pepper

To serve;

  • 1 Avocado
  • 1 ½ Cup Chopped Tomatoes
  • 1 ½ Cup Chopped Baby Spinach Leaves
  • 1 Tbsp Olive Oil
  • 396g Packet of Firm Tofu (I used ‘Cauldrons’)
  • 4-6 Slices of Gluten Free Bread (2 per person is a good amount)

 

Method

  1. Remove the tofu from the packet and squeeze out any excess moisture. Cut into 1cm Slices.
  2. Chop the tomatoes and sprinkle over a little salt -to help bring out their flavour.
  3. De-stone and shell the avocado and then slice.
  4. Chop the spinach.
  5. In a medium sized pan, on a medium heat, pour in the tablespoon of avocado oil (or any other type of oil).
  6. Once heated, sprinkle in the flour and whisk around to make a paste.
  7. Slowly pour in the almond milk, making sure to keep whisking so no lumps appear and a smooth and silky sauce begins to form.
  8. Sprinkle in the smoked paprika, nutritional yeast, salt and pepper and mix around.
  9. Keep stirring on a medium heat until the sauce has thickened to a consistency a little thicker than double cream (takes around 10 minutes). Once the desired thickness has been achieved remove from the heat.
  10. In a frying pan, heat another tablespoon of oil, once heated add in the tofu slices.
  11. Cook on one side for around 3-4 minutes (until browned) and then flip over to cook the other side.
  12. While the tofu is cooking you can toast your bread slices.
  13. To arrange place a few avocado slices on top of each slice of toast, top with some spinach and then the tofu.
  14. Pour the sauce over the tofu and scatter the tomatoes around the plate.
  15. Eat and enjoy!

 

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Medjool Date and Buckwheat Flour Pancakes

These pancakes are one of my favourite things to make for breakfast on a Saturday as they are so yummy and yet so simple to make !  The dates provide a lovely caramel-like natural sweetness (as well as  fibre) and along with the vanilla essence and cinnamon make them taste just divine !  I’ve chosen to serve them with a raspberry sauce which provides just the right level of tang to compliment them but they could also be served with maple syrup or by themselves. I’ve used buckwheat flour in this but gluten free plain flour also works well.

p.s. They are also really good cold as a snack (I take them to work with me for my elevensie – if I have any left over… not often).

p.p.s I have used a blender for this recipe but it could also be mixed by hand, just mash the dates (after they have softened – you may have to leave them a little longer), before you add them to the rest of the batter mixture.

Enjoy!


This recipe makes about 9-10 pancakes.

Ingredients

  • 1/2 Cup Medjool dates
  • 1 Cup Buckwheat flour (or plain gluten free flour, or indeed just plain flour if you aren’t avoiding gluten)
  • 1 Tsp Cinnamon
  • 1 Cup Almond milk ( or milk of your own choice)
  • 1/2 Tsp Baking powder
  • 1 Cup Raspberries (frozen or fresh)
  • 1/2 Tsp Vanilla essence (optional)
  • Olive oil (coconut oil is also good)

Method

  1. De-stone the dates and place them in a bowl, cover them with boiling water and cover with a tea-towel for around 15 minutes (to soften them)
  2. Once the 15 minutes is up, place the flour, cinnamon, baking powder, milk and vanilla essence into a blender (I used my nutri-ninja). Blend until combined and smooth.
  3. Spoon out the dates and add them into the blender, adding around a dessert spoonful-tablespoonful of the date-water. (check for consistency, should be a little thicker than double cream).
  4. Place a frying pan (or griddle) on to a medium heat, adding a little oil.
  5. Once the oil is hot, blob a dessert spoonful of the batter into the pan.  It should take around 1-2 minutes for that side to cook, flip over and cook the other side for another 1-2 minutes (should be golden brown on outside).
  6. Continue this process until all the batter has been used up.
  7. To make the raspberry sauce, place the raspberries into a microwaveable bowl and add a little (dessert spoonful should be enough) of the sweet date water to them.
  8. Microwave for around 2-3 minutes until the raspberries have broken down and are warm.
  9. Plate up, pour the sauce over the pancakes and enjoy your creation!

 

Anti-Inflammatory Berry Smoothie

Both inflammatory and anti-inflammatory chemicals are produced by your body (‘prostaglandins’, for all the scientists out there), the amounts of which are influenced by the foods that you eat. So, there is no surprise that the more foods you eat which contain ‘anti-inflammatory’ properties, the more fuel it gives your body to produce the anti-inflammatory chemicals.  Chronic inflammation has been linked to cancer, heart disease, arthritis and depression to name a few.

Berries, turmeric and chia seeds are all big names in this category which is why they have been included, black pepper helps the absorption of the curcumin in the turmeric, which is why adding a pinch of this is also very beneficial.  I’ve chosen almond milk as the liquid to add, but coconut milk is also a delicious addition.

Nb. Don’t worry, you can’t taste the turmeric or the black pepper, the other flavours over-power them, the end result really is a tasty smoothie.

Enjoy!


Ingredients

  • 1 Cup Almond/coconut milk
  • 1 Banana (frozen or fresh)
  • 1/2 cup mixed blueberries/raspberries (frozen or fresh)
  • 1/2 Tsp Turmeric
  • Pinch Cracked black pepper
  • 1 Tbsp Chia Seeds
  • Handful Spinach
  • Optional extra: 1/2tsp vanilla extract
  • Optional extra: Filter water – if mixture a little thick for your taste

Method

  1. Place all ingredients into a blender and blend until smooth. Pour into glass and enjoy!