Recipes

Orange Chocolate Muffins

Vegan Orange Chocolate Muffin

For my ladies who wanted the recipe…These are really good. If you’d rather use almonds, raisins or walnut in place of the chocolate go ahead they’ll turn out just as brilliant.

Time Prep. 15           Time Cooking. 25        Serves. 12 reg. 6 Jumbo

Ingredients


Simple as Quinoa Salad

Simple as Quinoa Salad

How versatile and unique this little grain is, although technically it’s not a grain at all, but rather a chenopod, closely related to beets and spinach. That’s probably why it’s so nutritious. Quinoa pronounced ”Qin-wah” comes from the Andean region of Ecuador, Bolivia, Colombia and Peru and if you’re looking for in South Korea, I suggest you try i-herb.


Chickpea Burger Patty with Tahini Sauce

Colleen’s Chickpea Burgers with Tahini Sauce

Colleen writes: Inspired by falafel, my version is much healthier since it forgoes the deep-frying typical of this Middle Eastern staple.

Preparation time: 10 minute(s) | Cooking time: 25 minute(s)    Serves: 8


Fruit Roll-Ups

These were a favourite of mine as a kid and even as an adult I find myself craving something sweet by mid-afternoon. However, this recipe is far healthier and simpler than those childhood treats. For starters it has only two ingredients .

Ingredients:

2 cups of cleaned and stalked fruit. I used strawberries (tired fruit is perfect)


Chocolate Peanut Butter Banana Bread

We eat a lot of banana’s. Between cereal and smoothies our basket is always full of the yellow maidens. In a mad rush to use up some tired looking bananas I came across a recipe for chocolate and peanut butter banana bread. High in protein, contains chocolate, very satisfying and severely simple. A deadly combination of good. I made a few alterations and this was the result.


Vegan lasagna


Salt and Vinegar Roasted Chickpeas

These high-protein snacks replicate the flavour of salt and vinegar chips. They go perfectly with cocktails and beer. I take these salty treats with me to work and school (sin cocktails) as they travel easily and stay fresh for roughly ten days.

Ingredients:

2 cups cooked chickpeas/garbanzo beans (drain and rinse if you’re using canned beans)

2 cups apple cider vinegar

1 cup of water

1 tbsp sea salt

1 tbsp garlic salt

2 tbsp extra virgin olive oil


{Vegan} Chocolate Mousse Cake

A dark chocolate cake with a crunchy biscuit base and smooth textured filling. There is a subtle hint of coffee and orange which balances the creamy chocolate taste perfectly. You can serve it chilled as a mousse cake or barely thawed as a chocolate ‘cheesecake’.


Sun-Dried Tomato Hummus

Sun-Dried Tomato Hummus

Hummus is a mainstay in any vegan’s fridge for its taste and nutritional punch. Chickpeas are famous for their protein while olive oil is full of good omega-3 fatty acids. By using sun-dried tomatoes you can alter the flavour of this traditional dish, or you can leave them out and stay true to the original recipe.

Time: 10/15 minutes (excluding bean cooking)                                     Makes: 2 cups

Ingredients:


What do Vegans Eat? – Another 7 days of Vegan Treats

Another 7 days of Vegan Treats

The first post that documented my meals for a week was so popular, I had to do it again. This past week has involved a lot of delicious meals and a lot of dining out as I’ve been on ‘vacation at home’. WARNING: View these pictures with a full stomach or risk monster sounds coming from your tummy.

Starting off with a healthy breakfast of banana and apple slices with a fresh glass of orange juice (about 2 oranges worth).


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