Spiced Orange French Toast

This morning I decided to give the Vegg another chance. A while back I tried to make a fritata with it, but I didn’t have the correct measurements and it turned out a little runny. Today’s outcome was much better. I adapted this recipe from Gluten Free French Toast. I’m still getting use to my electric stove, so it took a few attempts before I got a nice golden french toast. I really missing my gas stove! Maybe if I keep burning Marco’s food he will agree to get a new stove top sooner…

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Spiced Orange French Toast (vegan, gluten free, soy free, nut free)

Ingredients:

3 teaspoon Vegg powder

1.25 cup plant milk (coconut, rice or oat; almond or soy if you can tolerate)

2 teaspoon corn flour

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon all spice

1/4 teaspoon nutmeg

1/4 teaspoon cardamom

2 tablespoon orange juice (more to serve)

orange slices

1 teaspoon agave nectar (more to serve)

canola oil spray

6 slices of bread

Method:

1. Place Vegg powder and  1/2 cup of the non-dairy milk in the blender.  Scrape down the sides if powder gets stuck on the sides.

2. Add in corn flower, vanilla, cinnamon, all spice, nutmeg, cardamom, orange juice, agave and rest of the oat milk.

3. Pour the mixture into a shallow bowl.

4. Heat a non-stick pan and spray with oil.

5. Dip the bread, one at a time, into the mixture and place into the pan. Let it cook for a couple of mintues till golden on one side, then turn the bread over and cook the other side.

6. Drizzle the french toast with orange juice and agave and serve with extra orange slices.

*Makes 6 serves of french toast.

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Orange, Mint and Basil Noodles Stir fry with Assorted Mushrooms and Cabbage

I am addicted to mushrooms at the moment. Dried and fresh, I love them all. These little fungi are low in carbohydrates, calories, and sodium. They are cholesterol and fat free. They are also high in fiber, protein, a good source of B vitamins, potassium, riboflavin, niacin, and selenium. They are good for our metabolism and if consumed regularly are proven to decrease the amount of cancerous cells in our bodies [1].

I like to use them in pasta and noodle dishes to substitute where I would normally use meat. Dried mushrooms especially have a meat like texture and they help to make a balanced filling dish. I bought a packet of assorted mushrooms from the local Asian supermarket. They are really affordable and easy to work with. Another one of my go to recipes with dried mushrooms is Risoni Pasta with Sun-dried Tomatoes & Mushrooms. 

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Orange, Mint & Basil Noodles  Stir fry with Assorted Mushrooms and Cabbage (vegan, gluten free, nut free)

Ingredients:

1 serve of brown rice noodles

1 garlic clove

2 shallots

1 red chili

1/2 cup cabbage

handful assorted mushrooms (dried & fresh)

1/2 cup vegan chicken or vegetable stock (or water)

10 basil leaves

10 mint leaves

segments from 1/2 an orange

1 tablespoon tamari or soy sauce

1 teaspoon sesame oil (plus extra for wok)DSC02630

Method:

1. Cook the noodles according to packet directions, then strain and set to the side.

2. In the meantime dice the garlic, shallots and chili. Chop the cabbage and fresh mushrooms. Soak the dried mushrooms.DSC02632

3. Prepare the herb sauce. Place basil, mint, orange in a mortar and pestle. Then add sesame oil and tamari.

4. Heat the wok with a little bit of sesame oil. Then add garlic, shallots and chili. Cook for 1 minute.

DSC026345. Add all the mushrooms with stock and cabbage. Cook for 3-4mins or until cabbage has wilted and stock has dried up.

6. Add the herb sauce and noodles. Heat through for one more minute, then serve.

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[1] Leslee Dru Browning 2008, Mushrooms: The Underestimated Super Food, <http://www.naturalnews.com/024548_mushrooms_cancer_food.html>

Chocolate Orange Muffin with Coconut Orange Sauce

This experiment was dinner tonight. I’m alone and I wasn’t hungry enough to cook a meal. I wanted to make something sweet without sugar and to make use of the oranges that are going uneaten in my fridge. It is sugar free and oil free and can be made gluten free if you use gf flour & gf baking powder.

I used brown rice syrup instead of sugar, but after being cooked the muffins weren’t as sweet as the batter was . So I made a sauce that was originally meant to be a sugar free icing. It started with only coconut cream, brown rice syrup and orange juice. But then when it started to melt with the heat here, I thought I could add some coconut to thicken it up. It turned out to be a nice sweet sauce to go with the bitter chocolate orange flavor of the muffin.

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Chocolate Orange Muffin with Coconut Orange Sauce (gfo, sf, nf)

Ingredients:

1 cups unbleached white flour

1 cup wholemeal pastry flour

1/3 cup cocoa

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon sea salt

1/3 cup desiccated coconut

1 tablespoon orange zest (2 oranges)

1 teaspoon vanilla extract

1/2 cup brown rice syrup

3 oranges

Ingredients for Coconut Orange Sauce:

10 tbsp coconut cream (chilled in the fridge)

4 tsp brown rice syrup

1 tbsp orange juice

½ cup desiccated coconut (optional)

Method:

1. Preheat the oven to 180 degrees.

2. Take a bowl and sift the flours, cocoa, baking powder, and baking soda.

3. Add salt, desiccated coconut,  orange zest and vanilla extract.

4. Take the 3 oranges and cut off the skin and all the white parts under the skin. Then use  a blender or bar mix to puree the oranges. Leave a little chunky.

5. Combine the orange puree and brown rice syrup with the rest of the mix.

6. Place the mixture into a prepared muffin tray and cook for 15 mins or until cooked inside. DSC01293

7. Meanwhile take a small bowl and add the coconut cream and beat with a fork. Then add remaining ingredients and place the sauce  in the fridge.

8. Once muffins have been cooled on a rack, serve with a dollop of the sauce.

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