My next vegan cooking class is all about the falafel

My next vegan cooking class is all about the falafel – 3rd October March 2018

11.00 – 12.15pm

In West Bridgford

I have a couple of places left on my next vegan cooking class, which is taking place on Wednesday 3rd October at 11 am in West Bridgford

I’m now on Trip advisor, so if you’ve been to my classes and enjoyed them could I please ask you to write a short review

Trip advisor

https://www.tripadvisor.co.uk/Attraction_Review-g1749652-d13807709-Reviews-Nutrition_Coach-West_Bridgford_Nottinghamshire_England.html

 

 

The cost is £25 and includes all the ingredients, recipe and nutritional guidance, advice and tips about the ingredients you will be cooking with.

next cooking class
The recipe is very versatile and can also be used to make burgers.  The tahini dressing is a great accompaniment for a salad, Moroccan tagine or drizzled over a filled jacket potato

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Contact me if you’d like to book a space, but please be quick as places are limited.

vegan cookery classes

If you can’t make this date I always have classes running on the following days and times Monday, Wednesday or Friday from 11 – 12.15pm, Tuesday from 12.15 – 1.30pm and Tuesday or Wednesday evening from 5.30 – 6.45pm

 

Its fine if you want to come to just this class or you could attend a series, in which case you can have 6 for the price of 5 i.e. £125, and they can be used within a year.

vegan cookery class

Out of the 6 sessions only one is sweet based, the other 5 are savoury.  Previous guests have made sweet potato falafels, Mexican tacos, cauliflower and chickpea curry, chocolate pots, beetroot pearl barley risotto, tofu rice paper rolls to name but a few delicious vegan dishes.

cookery review

 

Feel free to take a peak around my kitchen!

 

If you’d like to come along please contact me on

07946 301338 to book your place.

Chickpea scramble

Chickpea scramble

This makes a great alternative to tofu scramble, and like tofu has a hefty amount of protein it is also high in fibre.  The nutritional yeast adds  B12 and the linseeds add essential fatty acids
As well as all that great nutrition the dish is incredibly tasty and flavoursome, so why not make it today
Serves two
Chickpea flour batter:
  • 50g of chickpea flour (also known as gram or besan flour)
  • 100 ml cold water
  • 1 tbsp nutritional yeast (with added B12)
  • 1 tbsp ground flax seed (linseeds)
  • ½ tsp kala namak (black salt) – for an eggy flavour and smell
  • ½ tsp baking powder
  • ¼ tsp ground turmeric or freshly grated
  • large pinch of smoked paprika and black pepper

chickpea flour

Veggies:
  • 1 tsp oil or a few squirts of oil spray
  • 1 clove of garlic ½ tsp garlic salt
  • ½ chopped onion
  • ½ red, green or yellow pepper – chopped
  • handful of fresh spinach leaves
  • large pinch dried chilli flakes or ½ fresh chilli chopped
  • small handful of chopped coriander leaves
  • black pepper
  1. Make the batter by mixing all the ingredients in a bowl. Set aside until neededchickpea scramble
  2. Heat ½ tsp oil in a frying pan, over a medium heat. Add onion and garlic (salt) and cook until soft; about 2-3 minutes.
  3. Add veggies and chilli and cook for another 2 mins.29365503_10155428600326903_775324558516289536_n
  4. Then add the spinach, cook until the leaves are wilted.
  5. Pour the chickpea flour batter over the veggies. Cook for a few minutes until the edges start to set. Drizzle ½ tsp oil or a few sprays of oil on the edges.chickpea scramble
  6. Scramble up the mixture  with a fork and continue cooking. The mixture will form clumps, scrape the bottom of the pan and let it cook for another few minutes before mixing again.  Continue to cook until the edges start to dry out, probably a total 4 to 5 minutes.chickpea scramble
  7. Turn off the heat and let the doughy mixture sit for 1-2 minutes.chickpea scramble
  8. Then break into smaller chunks and serve on wholemeal bread, sour dough toast or crumpets.  Or make it part of a more substantial brunch
  9. Sprinkle generously with black pepper and scatter over the coriander leaves

chickpea scramble

Vegan sweet pancakes

Vegan sweet pancakes – Makes 8 small pancakes 118 calories each

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

IMG_2659As its Pancake Day (Shrove Tuesday) tomorrow I thought I would make a ‘free from’ recipe because a number of my clients have intolerances and they miss out on some great meals.  But not this time!

As well as being vegan the pancakes are also gluten free.

They make a great protein packed breakfast as well as a delicious dessert or afternoon snack, with low GI quinoa flour*.  The flaxseeds also add omega 3 fatty acids.  Any leftovers can be reheated for the following day or frozen for another time

When the pancakes cook they are much more delicate than other pancakes so be careful when you turn to flip them over!  Dont worry if they break up they can just be pressed together and they will firm up

 

  • 1 tablespoon ground flaxseed (linseeds)
  • 1 tablespoon coconut oil
  • 250 ml unsweetened soya milk, coconut or almond milk
  • 1 teaspoon apple cider vinegar, white wine vinegar or lemon juice
  • 125 g quinoa*/coconut/wholemeal flour
  • 1 teaspoon golden caster sugar
  • 1 IMG_2642teaspoon baking powder
  • ¼ teaspoon bicarbonate of soda
  • 1 pinch of sea salt
  • 50 g blueberries or 1 grated apple or pear, plus extra to serve
  • 1 teaspoon coconut oil
  • soya yoghurt, maple syrup or agave and sesame seeds, to serve

 

IMG_2643 IMG_2641Whisk together the ground flaxseed and 2½ tablespoons of cold water, then set aside to thicken.

 

Melt the coconut oil in a small pan over a medium heat or microwave on high for one minute, then leave to cool slightly.

IMG_2647Combine the soya, coconut or almond milk and vinegar or lemon juice. Leave to for 5 minutes then add the melted coconut oil and whisk in the flaxseed mixture.

 

Combine the flour, sugar, baking powder, bicarbonate of soda and salt, then make a well in the middle. Gradually pour in the wet mixture, stirring continuously until combined – don’t worry if there are still a few lumps. Fold in the fruit, then set aside, until needed but at least 20 minutes.

Preheat the oven to its lowest temperature.

IMG_2658 IMG_2652

Heat about ½ a teaspoon of coconut oil in a large frying pan over a medium heat. Turn the heat down to low and place a ladleful of the batter in the pan (one ladleful is enough for one pancake).

Add more ladlefuls of the batter, ensuring they’re nicely spaced out – you’ll need to do this in batches.

 

Cook for around 3 minutes, or until golden underneath and little bubbles start to appear on the surface, Use a palette knife or spatula to carefully flip them over. Cook for a further 2 minutes, or until golden. REMEMBER, these pancakes are much softer than others so flip carefully!

 

IMG_2656Place in the oven to keep warm while you make the remaining pancakes.

 Serve with a dollop of soya yoghurt, a IMG_2684drizzle of maple syrup or agave and extra fruit.  Oranges, banana, kiwi and tinned prunes all work well.

 

 

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* Quinoa flour can be bought from most health food shops but it is easy to make your own for a fraction of the cost. Measure out 125g of uncooked quinoa place in a grinder (I used my ever versatile Nutribullet) and blend until it looks like a fine powder.  And hey presto you have quinoa flour!  You could also make wholemeal rice, millet, oat or barley flour the same way

If you would like to learn more about vegan cooking then why not come to one or more of my vegan cooking classes held in West Bridgford?

vegan cookery classes