Buckwheat & Jackfruit "Pasta Style" with Cashew Parmesan and ’Thy Daily Bread with Colette Maat.
1295 DELICIOUS DINNER RECIPES to support your weight loss: https://www.chefaj.com/5-delicious-low-fat-dinner-recipes
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Buckwheat dish;- ingredients
Can Jackfruit / One cup cooked buckwheat / Onion / cloves garlic / mushrooms / leek / sweet potato / garden peas / red pepper / tomato / can chopped tomatoes / 1/2 cup black beans / Vegetable stock(or water) / Italian seasoning / Black pepper / smoked paprika /. Vegetable quantity varies according to personal acquired tastes - alter accordingly.
Drain jackfruit and pull pieces with fork until flaked.
Ensure all vegetables are chopped relatively small and evenly. Stir Fry vegetables in stock, keeping mix as dry as possible. Add seasoning & can tomatoes - stir well and leave to heat through and reduce. Add buckwheat, cover and allow to heat through.
Serve with dusting of Cashew parmesan.
Cashew parmesan- raw cashews / 1 tbsp nutritional yeast / 1 tsp onion powder/ sprinkle samphire salt(zeekraal zilt)
Pulse cashews until crumbled. Add N Yeast, onion powder, Samphire salt and mix well.
’Thy Daily Bread’
1 Cup rolled oats / 1 cup oats ground to flour / 1 cup grated carrot / 3/4 cup grated courgette(zucchini) / 1/4 cup ground flaxseed / 1/2 cup pumpkin seeds / 1/2 sunflower seeds / large ripe banana / 1 large apple / (raisins optional if required sweeter) / approx 2 cups non-dairy milk / vanilla powder / cinnamon
Place all dry ingredients in a bowl and mix well / add grated carrots and zucchini and mix through well / In a blender, blend banana, apple, cinnamon and vanilla powder & milk until smoothie-like (or a little more liquid).
Add smoothie to dry mix and gradually mix until thoroughly mixed through (if too dry add a little water). Set mixture aside for about 10/15 minutes to allow oats to expand a little and soak up liquid.
Place dough on baking sheet and pat down into large rectangle about 2 inches thick. Cut into 4 pieces and separate slightly, to allow for more evenly baked result.
Bake at approx 180(C) (approx 350(f) for ‘approximately’ 115-20 minutes, or until golden. Leave to cool.
Colette Maat, grew up in Ireland and now lives in the Netherlands, with her 22yr old daughter and her 11yr old dog. She is a Vegan Lifestyle Coach & Educator, simple-wholesome-vegan-food Home Cook, and Yoga & Fitness enthusiast.
She is certified with Main Street Vegan Academy, Forks Over Knives Vegan Home Cooking, Institute for Integrative Nutrition Coaching, International Coach Academy,
Yin Yoga, Mat Pilates, Reiki, Massage, Fitness & Personal Training (dating back to the 80s).
She is the Author of ‘Lighten Up’ and ‘From Surviving to Thriving’.
Colette takes the complicated out of home cooking on any budget, and shares how “Health really begins in the Kitchen”, by demonstrating how making healthy daily choices can be effortless and sustainable.
Website.
www.colettemaat.com
Link for both books:-
https://www.amazon.com/s?k=colette+maat&crid=1XFYE3ULTVVHW&sprefix=colette+maat%2Caps%2C163&ref=nb_sb_noss
You tube channel - Tiny Vegan
https://www.youtube.com/channel/UCKJTMotCyrELpcDvRtsadqw
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VIDEO CHAPTERS
00:00 Guest introduction and bio/plant-based journey
07:35 Colette and Chef AJ discuss today's recipe with Q & A
10:23 Cooking demo - Buckwheat & Jackfruit "Pasta Style" with Cashew Parmesan/Q & A
34:40 Colette shows her dog, more Chef AJ/viewer Q & A, and cooking demo concludes
55:50 Final thoughts and show wrap