Veganuary: Ana's indulgent vegan gluten and sugar free recipes!
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Each year, many people embark on a quest to introduce more plant based meals into their diets. The truth is, the relationship between the gut and the brain is far more important than meets the eye. It is also finally being discussed in greater detail by scholars around the world. Should you wish to feel better at all times and permanently up your moods, it is essential to give up flour and starch based meals, sugar, nightshade vegetables, fats and animal derived proteins. HotSquash’s Ana can vouch for it through a first hand experience, as a strict vegan diet helped her overcome stress related to an inevitable divorce. Please see below for just a few meals she prepares on a daily basis. When combined with a healthy lifestyle of no vices and regular exercise, you are looking to improve your life forever! :) |
1. Ana’s favourite breakfast salad
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Ingredients:
Secret ingredient: Sea buckthorn oil for dressing. This oil is very expensive indeed but when ingested provides numerous health benefits. I recommend purchasing a larger bottle and using a tablespoon a day in salads or first thing in the morning. Method:
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2. Sweet potatoes stuffed with mexican style jackfruit served with salad leaves and homemade guacamole
Ingredients:
For the jackfruit:
- A tin of jackfruit
- A small red onion
- 4 garlic cloves
- Cumin, paprika, oregano, ground chilli, sea salt, freshly ground pepper
- Coconut oil
For guacamole:
- Juice of half a lime
- A small red onion
- Coriander leaves
- Freshly ground seasalt
For the sweet potato:
- Two large sweet potatoes
- Seasalt
- Olive oil
To serve
- Fresh chillies
- Fresh coriander leaves
- Mixed crispy italian salad leaves
- A slice of lime
Method:
Sweet potatoes:
- Peel the potatoes and stab all over with a fork.
- Place a tablespoon of olive oil in your hands and massage it into the potatoes
- Place the potatoes in a preheated oven at 190 degrees celsius
- Sprinkle with sea salt and bake until soft (Check after 40-45 minutes)
Mexican jackfruit:
- Chop the onion and garlic and saute in a tablespoon of coconut oil
- Add the jackfruit to the pan once vegetable have softened and slowly break into smaller even bits
- Add spices to your liking. I use a spoon of each: cumin, paprika, oregano, ground chilli, sea salt, freshly ground pepper
- Wait for the jackfruit to resemble ‘pulled beef’ in texture and switch off the pan
Guacamole
- Chop a small red onion into smallest bits possible and place in a large bowl
- Remove the seeds from avocados, add to the bowl and mash with a potato masher.
- Add some chopped coriander to the mix alongside the juice of half a lime
- Stir, taste and add salt as required
Assemble your plate:
- Remove potatoes from the oven and place on a plate. Make a hole in the middle (same as with your usual jackets)
- Add a generous amount of mexican jackfruit and guacamole to your potatoes
- Decorate with fresh coriander and chillies
- Add salad leaves and a slice of lime on the side
- Enjoy the explosion of textures and flavours!
3. Double-Layered Royal ‘Cheesecake’
Ingredients:
For the cheesecake layers:
- 100g millet groats
- A tin of coconut milk
- A glass of plant based milk of choice (Ana used almond)
- Agave syrup
- 200g frozen or fresh blueberries
- 5 spoons of agave syrup, maple syrup or xylitol
For the bottom:
- 100g of oats
- Almond butter
- 20 Dates previously soaked in hot water to soften
Method:
For the cheesecake layers:
- Carefully wash millet groats under running water to remove any bitterness
- Afterwards, place in a pot with coconut milk, plant based milk of choice, sweetener and bring to a boil. Simmer for 20 minutes until millet groats have expanded in size and ‘drank’ all the liquid
- Let millet groats cool and blend to a smooth consistency
- Divide millet groats into two equal portions. Add the blueberries to one of them and once again blend to achieve a bright purple mass.
- Your cheesecake layers are ready.
The Base:
- In the meantime prepare the base
- Preheat the oven to 200 degrees celsius
- Blend oats, almond butter and dates together and arrange evenly in a round cake tin (20cm radius)
- Bake for 20 minutes until crispy
Assembling the cake:
- Arrange the white layer on top of the base
- Arrange the purple layer on top of the white layer
- Decorate with a mint leaf
- The cake is ready to be enjoyed!
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