Vegetarians Archives - Homrizz Flavors

Vegan Fruit Waffle Recipe

admin — Fri, 07 Jul 2017 06:36:36 +0000

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You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

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Vegan Fruit Waffle Recipe

Serves: 2 Prep Time: 5 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup oat flour
1 tbsp baking powder
½ cup unsweetened applesauce
¼ cup non-dairy milk
2 tbsp maple syrup optional
1 tsp lemon juice
½ tsp vanilla bean powder or 1 tsp vanilla extract
1/4 cup blueberries fresh or frozen
Toppings: coconut whipped cream hemp seeds, maple syrup, more berries

Instructions

Combine everything except for the blueberries in a high speed blender. Blend until well combined, but do not over blend. You can alternatively mix eventing together by hand in a mixing bowl.
Add the blueberries and pulse briefly to mix them in.
Spray the waffle iron with coconut oil or nonstick spray (even if it says “nonstick” I find they usually stick if you skip this).
Pour half the batter into a preheated waffle iron and cook according to manufacturers instructions. Repeat with the remaining batter.
Top with coconut whipped cream hemp seeds, berries, and maple syrup (or whatever toppings you love) and enjoy!

The post Vegan Fruit Waffle Recipe appeared first on Homrizz Flavors.

Beer-Battered Broccoli Bites

admin — Fri, 07 Jul 2017 06:34:37 +0000

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Beer-Battered Broccoli Bites

Serves: 4 Prep Time: 25 minutes Cooking Time: 25 minutes 25 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup Gold Medal self-rising flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
1 cup regular or nonalcoholic beer
4 cups fresh broccoli florets
Vegetable oil for deep frying
1/2 cup ranch dressing

Instructions

In large bowl, mix flour, garlic powder, onion powder, pepper, cheese and beer with whisk until smooth. Add broccoli; toss until well coated with batter.
In deep fryer or heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry broccoli in batches 2 to 3 minutes, turning once, until golden brown. Drain on paper towels.
Serve warm broccoli bites with ranch dressing for dipping.

Notes

Self-rising flour works best in this recipe, but if you can’t find it, you can substitute 1 cup all-purpose flour, 1 1/4 teaspoons baking powder and 1/4 teaspoon salt. Be sure to not crowd the fryer or pan, only frying several florets at a time. Try beer-battering and deep-frying other vegetables, such as green beans, cauliflower florets or zucchini or yellow squash slices.

The post Beer-Battered Broccoli Bites appeared first on Homrizz Flavors.

Fresh Cherry Cake Recipe

admin — Fri, 07 Jul 2017 06:33:20 +0000

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Fresh Cherry Cake

Serves: 4 Prep Time: 30 minutes Cooking Time: 45 minutes 45 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

140g self-raising flour
½ tsp ground cinnamon
50g golden caster sugar
1 egg
4 tbsp milk
85g butter, melted
350g juicy, ripe cherries
icing sugar, for dusting
25g plain flour
¼ tsp ground cinnamon
25g golden caster sugar
25g butter at room temperature, diced

Instructions

Preheat the oven to fan 160C/ conventional 180C/gas 4. Grease and base line a 20cm round cake tin, about 5cm deep. Sift the flour, cinnamon and caster sugar into a bowl. Make a well in the centre and add the egg, milk and melted butter, then combine with a wooden spoon or electric whisk. Beat well to make a thick, smooth mixture. Spoon into the tin and spread evenly.
Remove the stalks and stones from the cherries, using a pitter if you have one to keep the fruit whole. Scatter the cherries over the mixture and gently press them in.
To make the topping, tip all the ingredients into a bowl. Rub in the butter with your fingers to make a crumb-like mixture, then work the mixture until it comes together in pea-sized pieces. Scatter the topping over the cherries.
Bake for 30-35 minutes until a skewer pushed into the centre comes out clean. Leave in the tin until cool enough to handle, then run a knife round the edge, remove the cake from the tin and leave on a wire rack until completely cold.
For a picnic, make the cake up to 24 hours ahead and return it to the clean tin when cold. Dust liberally with icing sugar, then wrap in cling film or foil.

The post Fresh Cherry Cake Recipe appeared first on Homrizz Flavors.

Creamy Vegan Pumpkin Soup

admin — Fri, 07 Jul 2017 04:20:17 +0000

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Creamy Vegan Pumpkin Soup

Serves: 4 Prep Time: 15 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 sugar pumpkins (~2 1/4 cups (450 g) pumpkin puree)
2 shallots, diced (~1/4 cup or 40 g)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
2 cups (480 ml) vegetable broth
1 cup (240 ml) light coconut milk (or sub other non-dairy milk with varied results)
2 Tbsp (30 ml) maple syrup or agave nectar (or honey if not vegan)
1/4 tsp each sea salt, black pepper, cinnamon, nutmeg
1 cup (67 g) roughly chopped kale
1 large garlic clove, minced
2 Tbsp (18 g) raw sesame seeds
1 Tbsp (15 ml) olive oil
pinch salt

Instructions

Preheat oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
Using a sharp knife, cut off the tops of two sugar pumpkins and then halve them. Use a sharp spoon to scrape out all of the seeds and strings (see notes for a link to roasting seeds).
Brush the flesh with oil and place face down on the baking sheet. Bake for 45-50 minutes or until a fork easily pierces the skin. Remove from the oven, let cool for 10 minutes, then peel away skin and set pumpkin aside.
To a large saucepan over medium heat add 1 Tbsp olive oil, shallot and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Turn down heat if cooking too quickly.
Add remaining ingredients, including the pumpkin, and bring to a simmer.
Transfer soup mixture to a blender or use an emulsion blender to puree the soup. If using a blender, place a towel over the top of the lid before mixing to avoid any accidents. Pour mixture back into pot.
Continue cooking over medium-low heat for 5-10 minutes and taste and adjust seasonings as needed. Serve as is or with Kale-Sesame topping.
For the Kale-Sesame topping: In a small skillet over medium heat, dry toast sesame seeds for 2-3 minutes, stirring frequently until slightly golden brown. Be careful as they can burn quickly. Remove from pan and set aside.
To the still hot pan, add olive oil and garlic and sauté until golden brown - about 2 minutes. Add kale and toss, then add a pinch of salt and cover to steam. Cook for another few minutes until kale is wilted and then add sesame seeds back in. Toss to coat and set aside for topping soup.
Recipe serves 3-4. Leftovers keep in the fridge for up to a few days and in the freezer for up to a month or more.

Notes

Nutrition information reflects 1 of 4 servings with kale-sesame topping.

The post Creamy Vegan Pumpkin Soup appeared first on Homrizz Flavors.

Vegan Hot Oatmeal Recipe

admin — Fri, 07 Jul 2017 04:19:05 +0000

You will never be happy if you continue to search for what happiness consists of. You will never live if you are looking for the meaning of life.

ALBERT CAMUS

LOVE WHAT YOU DO. DO WHAT YOU LOVE

Easy Vegan Fruit Oatmeal

Serves: 2 Prep Time: 5m Cooking Time: 10m 10m

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup soy milk (250 milliliters)
3 tablespoons oats
2 dates
3 walnuts
1 strawberry
1 banana
1 teaspoon agave syrup (optional)
1/4 teaspoon cinnamon (optional)

Instructions

Pour the milk in a saucepan and bring it to boil.
Add the oats, cover the saucepan and cook over medium heat for about 10 or 15 minutes.
Place the mixture in a bowl and add the rest of the ingredients.

Notes

Serving Size: 1 bowl Calories: 507 Sugar: 70.5 g

The post Vegan Hot Oatmeal Recipe appeared first on Homrizz Flavors.