This here is another one from my mum: date loaf is a classic teatime treat that’s incredibly quick and easy to make.
I wanted to experiment with using a generous amount of flaxseed in a muffin, and I also wanted to use up some blackstrap molasses that I found in the cupboard. I added some spices to complement the strong molasses flavour, some oats for fibre and dates as an extra treat, and ta-da! We have a breakfast muffin that packs a punch.
This one is for the runners, the gym bunnies, the climbing nuts. A delicious, milkshakey chocolate smoothie with a whopping 29 grams of protein to power your workout.
My best days are the ones that start with a smoothie. Really, I function so much better with this boost of nutrients! (In winter, I chase it with hot tea so my body temperature doesn’t take a dip.)
Over the last few months I’ve been trying my hand at making my own sourdough – first in Cape Town with great success, and more recently in Berlin with mixed success (I used rye, which totally changes the bread obviously, something I need to get used to). Anyway: the one thing about homemade sourdough is the darn sourdough discard that just goes to waste unless you get creative!
I grew up enjoying pain perdu (French for ‘lost bread) as a weekend treat: crusty day-old bread, soaked in a milk-and-egg mixture, fried, and served up with syrup and fruit. You might also know it as eggy bread (the British take), but it’s a classic dish known and enjoyed in different parts of Europe for ages: the earliest-known recipe dates back 1,600 years! Serve it as a sweet treat with syrup and berries, or as a savoury breakfast with ketchup and vegan sausage 🙂
You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you add to it, you can really get a very eggy scramble going: but without the cholesterol and saturated fat.
I had a bunch of fun in the kitchen trying out different ways to make crêpes (i.e. thin, delicate pancakes, in the French style). Flapjacks (the thicker version, what Americans call pancakes) are super easy to veganise and they’ve been my go-to for years, but somehow I was always intimidated at the thought of trying vegan crêpes, since I’d always thought that eggs were an essential ingredient, and making it work without them would be near-impossible.
I tried out a variation on vegan banana bread that is gluten-free and sugar-free, using quinoa flour as a one-to-one substitute for wheat flour. And it’s wonderful! I used the quinoa flour from Woolworths, but you can also just buy quinoa and process it into a flour using a food processor or Nutribullet. This flour is a fantastic option for gluten-free baking, since it’s much more nutrient-dense than other gluten-free flour blends that use potato starch and other low-protein flours.
There are many ways to make banana bread, but here’s a super simple one. Feel free to use this as a base, and add some fancy stuff like chopped walnuts, choc chips, or a long slice of banana on top to please the eye.
When I was thoroughly into my “veganising everything” phase, one of the holy grails of vegan cuisine that I was trying to crack, was a vegan ‘omelette’. As you can imagine, there are a bunch of recipes online and I tried a few: some were cool, some not so much, but all were a bit complex with a long list of ingredients. So when I realised that the most important ingredient of a vegan omelette is chickpea flour (besan), and that there’s actually a very old Indian tradition of savoury pancakes made with besan, I was like, damn—that’s all I need.
I don’t know who first came up with the idea of “chia pudding”—my guess is that it stems from some ancient food tradition in Central America (since chia seeds originate in Mexico). Either way, I’m grateful! Chia seeds have a beautiful way of soaking up the liquid they’re mixed into and getting a jelly-like texture, making for a perfect little treat, with berries and some liquid sweetener. Plus, they’re a good source of Omega-3 fatty acids, protein and fibre.
Smoothies have become a regular feature in my daily meals when the weather’s warmer, I like making one in the late morning (I’m a coffee-no-breakfast kind of person). I always keep frozen banana chunks in my freezer, and often other fruit, too. When pineapples are in season, I’ll buy a couple, chop one up and freeze it for smoothies. The rest are all easily available pantry items that keep for months.