Eating For Abs Chickpea Flour Pancakes | Vegan Fitness Vlog
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veganplant-basedgluten-freenut-freesoy-free
Chickpea flour pancakes are popular in various cuisines, often enjoyed as a nutritious breakfast or snack.
Ingredients
- ●1 cup chickpea flour
- ●1 cup water
- ●1/2 tsp salt
- ●1/2 tsp turmeric powder
- ●1/2 tsp cumin powder
- ●1/4 tsp black pepper
- ●1 tbsp olive oil (for cooking)
- ●Chopped fresh herbs (optional, e.g., cilantro or parsley)
Instructions
- 1In a mixing bowl, combine chickpea flour, salt, turmeric powder, cumin powder, and black pepper.
- 2Gradually add water to the dry ingredients, whisking until you have a smooth batter.
- 3Let the batter rest for about 10-15 minutes to thicken slightly.
- 4Heat a non-stick skillet over medium heat and add a little olive oil.
- 5Pour a ladleful of batter into the skillet, spreading it into a round shape.
- 6Cook for about 3-4 minutes until the edges start to lift and the bottom is golden brown.
- 7Flip the pancake and cook for another 2-3 minutes on the other side.
- 8Repeat the process with the remaining batter, adding more oil to the skillet as needed.
- 9Serve warm, garnished with chopped fresh herbs if desired.
Equipment
mixing bowlwhisknon-stick skilletladlespatula
Ingredients
- ●1 block (8 oz) tempeh, sliced into thin strips
- ●2 tbsp soy sauce
- ●1 tbsp sesame oil
- ●1 tbsp rice vinegar
- ●1 tbsp maple syrup
- ●1 tsp garlic powder
- ●1 tsp ginger powder
- ●1 cup bell peppers, sliced
- ●1 cup broccoli florets
- ●1 cup snap peas
- ●2 tbsp vegetable oil
- ●1 tsp sesame seeds (for garnish)
Instructions
- 1In a bowl, whisk together soy sauce, sesame oil, rice vinegar, maple syrup, garlic powder, and ginger powder to create the marinade.
- 2Add the sliced tempeh to the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes.
- 3Heat vegetable oil in a large skillet or wok over medium-high heat.
- 4Add the marinated tempeh to the skillet and stir-fry for about 5-7 minutes until golden brown.
- 5Add the bell peppers, broccoli, and snap peas to the skillet. Stir-fry for an additional 5-7 minutes until the vegetables are tender-crisp.
- 6Sprinkle sesame seeds over the stir-fry and toss to combine.
- 7Remove from heat and serve hot over rice or noodles, if desired.
Equipment
bowlskilletwhiskspatula
veganplant-basedgluten-freenut-freesoy-freelow-carbpaleo
Baked sweet potato fries are a popular side dish in Trinidad and Tobago, reflecting the local love for sweet potatoes, which are a staple in Caribbean cuisine. These fries offer a healthier alternative to traditional fries, providing a sweet and savory flavor that pairs well with various meals. Today, they are enjoyed globally as a nutritious snack or side, often served with dips or sauces.
Ingredients
- ●sweet potatoes
- ●olive oil
- ●salt
- ●black pepper
- ●paprika
- ●garlic powder
- ●onion powder
- ●cayenne pepper
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Peel and cut sweet potatoes into thin fries.
- 3In a large bowl, toss sweet potato fries with olive oil until evenly coated.
- 4Sprinkle salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper over the fries.
- 5Mix well to ensure the fries are evenly seasoned.
- 6Spread the fries in a single layer on a baking sheet lined with parchment paper.
- 7Bake in the preheated oven for 25-30 minutes, flipping halfway through, until crispy and golden.
- 8Remove from the oven and let cool slightly before serving.
- 9Serve warm with your favorite dipping sauce.
Ingredient Alternatives
olive oil
Healthier: avocado oil
Cheaper: canola oil
Avocado oil is rich in healthy fats, while canola oil is often less expensive.
paprika
Healthier: smoked paprika
Cheaper: cayenne pepper
Smoked paprika adds depth, while cayenne is a more cost-effective spice.
Techniques
tossingbaking
Equipment
baking sheetparchment papermixing bowlknifepeeler
🌶️🌶️🌶️Medium
Also Known As
Sweet Potato FriesOven-Baked Sweet Potatoes
pescatarian
Ingredients
- ●2 large sushi rice sheets
- ●1/2 lb sushi-grade fish (like tuna or salmon)
- ●1/2 avocado, sliced
- ●1/2 cucumber, julienned
- ●1/4 cup pickled ginger
- ●1/4 cup shredded carrots
- ●2 tbsp soy sauce
- ●1 tbsp wasabi
- ●1 tbsp sesame seeds
- ●1 nori sheet (seaweed)
- ●1/2 cup mixed greens
Instructions
- 1Cook sushi rice according to package instructions and let it cool.
- 2Lay a sushi rice sheet on a clean surface or bamboo mat.
- 3Spread a thin layer of sushi rice over the sheet, leaving a 1-inch border at the top.
- 4Arrange the sushi-grade fish, avocado, cucumber, pickled ginger, shredded carrots, and mixed greens in the center of the rice.
- 5Drizzle soy sauce and add wasabi to taste over the fillings.
- 6Carefully roll the sushi burrito away from you, tucking in the fillings as you go.
- 7Seal the edge of the rice sheet with a little water to hold it together.
- 8Wrap the sushi burrito in the nori sheet for added flavor and structure.
- 9Slice the burrito in half and sprinkle sesame seeds on top before serving.
- 10Serve with extra soy sauce and wasabi on the side.
Equipment
bamboo matsharp kniferice cooker or potcutting board
Ingredients
- ●2 medium sweet potatoes
- ●2 medium white potatoes
- ●2 tablespoons olive oil
- ●1 teaspoon paprika
- ●1/2 teaspoon garlic powder
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1 tablespoon fresh rosemary (optional)
Instructions
- 1Preheat the oven to 425°F (220°C).
- 2Wash and peel the sweet and white potatoes.
- 3Cut the potatoes into thin fries, about 1/4 inch thick.
- 4In a large bowl, combine the cut fries with olive oil, paprika, garlic powder, salt, and black pepper. Toss until evenly coated.
- 5Spread the fries in a single layer on a baking sheet lined with parchment paper.
- 6If using, sprinkle fresh rosemary over the fries.
- 7Bake in the preheated oven for 25-30 minutes, flipping halfway through, until golden and crispy.
- 8Remove from the oven and let cool for a few minutes before serving.
Equipment
baking sheetparchment paperlarge bowlknifecutting board
Ingredients
- ●1 can (15 oz) black beans, drained and rinsed
- ●1/4 cup fresh lime juice
- ●1/4 cup fresh mint leaves, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp cumin
- ●1/4 tsp salt
- ●1/4 tsp black pepper
- ●1 tbsp olive oil
- ●1/4 cup diced red onion (optional)
- ●1/4 cup diced tomatoes (optional)
Instructions
- 1In a food processor, combine the black beans, lime juice, mint leaves, garlic powder, cumin, salt, and black pepper.
- 2Blend until smooth, scraping down the sides as needed.
- 3If the dip is too thick, add a little water or more lime juice to reach desired consistency.
- 4Taste and adjust seasoning if necessary.
- 5Transfer the dip to a serving bowl.
- 6If using, fold in the diced red onion and tomatoes for added texture and flavor.
- 7Drizzle with olive oil on top before serving.
- 8Serve with tortilla chips, pita bread, or fresh vegetables.
Equipment
food processorserving bowl
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