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Rachel's Fit Kitchen

plant based + tasty + easy

Month

September 2017

Crêpes with fresh fruit

It wouldn’t be Sunday without a stack of homemade crêpes or pancakes!

Ever since I was a kid I’ve loved fluffy pancakes. I used to make them for my parents and brother every weekend, and my dad always said I should open my own pancake cafe! Back then they definitely weren’t healthy (read: swimming in butter and then drowned in syrup!). Nowadays I opt for plant based crepes or pancakes topped with fresh fruit with a little jam or a drizzle of maple syrup. #yum

unnamed

Ingredients
3oz (85grams) plain flour
1/2 cup unsweetened plant milk (I usually use almond milk)
1/2 cup water
1 tsp baking powder
1 tsp coconut sugar
1/2 tsp vanilla extract
Canola or coconut oil spray

To serve
1/2 cup mixed berries
Strawberry jam or maple syrup

Instructions
1. Add crêpe ingredients to a large bowl. Using a whisk mix well until a smooth batter is achieved.

2. Heat a skillet over medium/low heat. Spray with cooking oil.

3. Pour a third of the batter into the hot skillet and swirl the skillet around to spread the batter across the surface and up the edges.

4. Cook until golden brown on both sides. Repeat process with the remaining batter.

5. Spread a little jam over the crêpes (or drizzle with a little maple syrup). Fold in half and then in half again. Top with fresh berries. Enjoy!

Makes 3 crêpes

Tofu Scramble with Roast Tomatoes, Mushrooms & Spinach

unnamedHave your tried tofu scramble? It’s sooo delicious with roasted tomatoes, mushrooms and spinach! Even my non-vegan husband absolutely loves tofu scramble and no longer misses scrambled eggs!

Scramble
1 14oz (400grams) pack firm organic tofu, drained and dried
1/4 medium onion, diced
1 tablespoon nutritional yeast
1/4 teaspoon turmeric
Spray oil or olive oil

Veggies
2 clusters of cherry tomatoes on the vine (about 1 pound or 450 grams)
2 cups mushrooms, sliced or left whole
2 cups fresh spinach
2 greens onions, thinly sliced

Instructions
1. Preheat oven to 350F (176C). Line a roasting tray with parchment paper. Place cherry tomatoes on the tray and spray with a little oil (or brush with olive oil, of preferred). Sprinkle with a pinch of salt and pepper. Roast for 30-45 minutes. Set aside (keep warm).

2. Warm an oiled skillet over medium heat. Add mushrooms and cook until golden brown, about 8 minutes. Set aside (keep warm).

3. Warm an oiled skillet over medium heat. Add  tofu and onion. Break up tofu using a spoon (you want largish pieces). Add nutritional yeast and turmeric and then gently stir tofu mixture. Season to taste. Cook for about five minutes.

4. Add spinach to the skillet (mix through scramble, if desired) and allow to wilt for a 1-2 minutes.

5. Serve tofu scramble, roast tomatoes, mushrooms and spinach immediately while hot. Sprinkle with green onion and enjoy.

Serves 2

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