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Overnight Oats with Strawberry Compote

10/10/2016

5 Comments

 
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Snacks on the go, that’s kind of my favourite thing these days. With my schedule being so super hectic, trying to juggle my time between friends & family, blogging, work and reading - food-on-the-go seems to be the smartest choice every single time. And you know what’s more amazing than having a food-on-the-go? Those that you can make few hours before, better if you can keep them for days in the fridge. Not only are they a  life saver but also, it lets you save a lot of time.

I don’t like getting hungry when I’m not at home as it is a bit difficult to get food around. I am in a city where veganism isn’t mainstream yet plus people have this distorted view of what healthy really means. Though I don’t consider myself the paragon of ‘healthiness’, I always choose the healthiest available food. But I digress!

My personal favourite is overnight oats. It is so easy to make- no heating or cooking involved. Just a lot of soaking, and the toppings are endless. The best thing about this is that it keeps in the fridge for days.



Overnight Oats with Strawberry Compote


Ingredients


1 cup organic traditional rolled oats
1 cup organic soymylk (or any mylk of your choice like almond, coconut, hazelnut, etc)
2 tbsps organic raw dark agave nectar (can be subsituted with maple syrup)

Strawberry Compote
4 pieces frozen strawberries (or 1/2 cup frozen raspberries)
2 tbsps water
1 tsbp organic raw dark agave nectar

Method

Stir the first three ingredients in a bowl. Transfer to a container, cover and let soak in the fridge overnight.

For the compote, mix all ingredients of the strawberry compote in a pot and simmer in low heat until the water has evaporated and the mixture has caramelised.

Let strawberry compote cool down a little bit. You can either mix the two together or use the compote as a topping. It’s delicious either way.

Serve in a glass jar and top with banana slices, dried fruits, seeds or nuts. Best serve cold.

Will keep in the fridge for 3 days.


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5 Comments

Banana Pancake Stack

10/1/2016

3 Comments

 
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Pancakes, who doesn't love pancakes? I love them so much that I would want to eat them everyday if I could. It just so happens that I like to eat pretty things that I can't stand not properly plating my food, hence more time and more work needed which I don't always have the patience and time for.

But whenever I feel like eating a little bit fancier than my usual smoothie bowls which is far easier than this already super easy recipe, I go for pancakes and a pancake tower no less.

I like my pancakes healthy, therefore, this recipe contains no bad cholesterol from eggs or dairy and no artificial refined sugar as I used well-ripened, spotty and super sweet bananas as substitute for the two. These may not be as fluffy as the usual pancakes we get at Maccas or Pancake House but these are definitely good for you.

This recipe is actually pretty easy to follow, all the more if you have a food processor or a blender. No sifting needed, just some measuring cups, measuring spoons, a fork and a bowl (if no food processor or blender available), and you're good to go.

Also, have I mentioned that excluding the toppings and the chocolate drizzle that the actual recipe only calls for 5 ingredients which you can easily find in your kitchen cupboard. They're easily substituted too.

Indulge yourself with this super easy healthy pancake recipe!

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Banana Pancake Stack

Ingredients



3 medium-sized ripe bananas
1 cup wholewheat flour*
1/2 cup soy mylk**
1 tsp pure vanilla extract
1/4 tsp baking powder


Method


Blend all ingredients in a food processor or blender until thoroughly mixed and it has come to a homogeneous consistency.***

Heat a non-stick frying pan over a medium heat. Add 1/4 cup of batter (or two if your frying pan is big enough to cook two pancakes at the same time). It will seem very thick but this is how it should be.

Cover the pan for 30 seconds or until the top dries out that it's okay to turn it over . Cook until both sides are golden brown.

Repeat until all the batter is used up. You can keep the pancakes warm in a low oven, but they taste best fresh out the pan.

Stack them nicely or however you want to eat them and serve with drizzles of chocolate ganache and lots of fresh & dried fruits or seeds.


* wholewheat flour can be substituted with gluten-free oat flour
** soy mylk can be substituted with any liquid or plant & nut-derived mylk
*** if no food processor or blender at home, you can just mash the bananas first in a bowl with a fork and mix all the ingredients after

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Enjoy! And let me know how it went for you. Questions? Leave me a comment. - S xx
3 Comments

Vegan Anzac Biscuits

9/5/2016

6 Comments

 
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    I just got back from my Easter holiday and now I'm enjoying another public holiday which is called Anzac Day. To those who have no idea (just like me, who's not born and raised in Australia or New Zealand) what the celebration is all about.
   
Here's a short info, Anzac Day
is a national day of remembrance in Australia and New Zealand that broadly commemorates all Australians and New Zealanders 'who served and died in all wars, conflicts, and peacekeeping operations' and 'the contribution and suffering of all those who have served'.wiki

I don't know the exact history of the Anzac biscuits but it was claimed that soldiers' wives made the said biscuits and sent it to their husbands as the ingredients do not easily spoil and would fit the long naval transport. As for me, I have never had one before so I have no idea what an Anzac biscuit would taste like. For two reasons. One - it is not vegan. Two - it is not glutenfree.

But since I am on holiday today, and would just probably end up doing nothing if I am not inspired to do anything. I thought of giving the Anzac Biscuit a go. I found an easy recipe online, I veganised it and made totally gluten-free and avenin-free, too. How good is that?


Ofcourse, there are already heaps of vegan and gluten-free biscuits online but some of them have ingredients that I don't have at the moment. i just had to make it easier for me. As to make sure that this is exactly how Anzac biscuits would taste like, I had my trusty 100% Aussie flatmate taste it for me and he said, it's perfect!

Not only was I happy that I was able to bake it, I enjoyed eating them too without feeling guilty afterwards. Knowing that it's totally vegan and gluten-free. I enjoyed mine with a glass of cold soy milk. How will you enjoy yours? x


Ingredrients

Makes about 25 cookies

1 1/4 cups Orgran plain flour, sifted*
1 cup chopped almonds

1/4 cup raw sugar
1 tsp vanilla extract
3/4 desiccated coconut
2 tbsps dark agave nectar (can be substituted with maple syrup)
125 grams Nuttelex butter, chopped*
1/2 tsp baking soda
1 tbsp water

Method

Preheat oven to 170 degrees celsius. Line the baking trays with non-stick baking paper. Set aside.

Place the flour
, almonds, sugar and coconut in a large bowl.

In a small suacepan, place the agave nectar and butter and stir over low heat until the butter has fully melted. In a separate bowl, mix the baking soda with water then add to the agave-butter mixture. Remove from heat while stirring continuously until ingredients are fully incorporated then add the vanilla extract and give it a quick stir.

Pour the mixture into the dry ingredients and mix together until fully combined. Roll tablespoonfuls of mixture into balls then gently pressing down on the top to flatten. Place them in the prepared baking trays. Making sure to leave a space between cookies as they get bigger during baking.

Bake for 15 minutes or until golden brown.

*can be substituted with any vegan and glutenfree brand you prefer


Allergen: nuts


6 Comments

    Author

    The Vegan Dinosaur. Earthling. Lotus Flower Child. On Happy Pills 24/7. Peace. Love. Soul Inspiration.

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