Category Archives: Vegan fitness

Tofu Mushroom Omlette

Standard

Vegan Omlette

Makes 1 – 2 Omlettes

Ingredients:

Block of silken tofu
3 tbsp. non dairy milk
2 tbsp. of nutritional yeast
3 tbsp. cornflour
1 tsp. mustard
1/2 tsp. turmeric
1/4 tsp. black salt or sea salt
Black pepper to taste
Pinch of paprika
100g mushrooms diced and/ or slice of bread cubed

Directions:

Mix all of the ingredients in a blender. Heat some oil in a pan and sauté the mushrooms and/ or bread cubes until lightly browned.

Gently spread the mixture over and around the mushrooms with the back of a spoon to form a large omelette. Cook over a medium heat until browned and flip over carefully.

if it is a very thick and difficult to flip, use a double sided tortilla pan or use a second pan with hot oil, place over the top of the omelette pan and flip directly into it, then heat the other side until cooked through.

Top with optional vegan cheese, fold in half and serve with a nice salad.

Advertisements

Protein bars

Image

vegan protein bars

Delicious protein bars – ideal as a pre or post workout snack, healthy and great for boosting energy levels with no added sugar or fat.

(Makes around 15 depending on size and preference)

 I usually make my protein bars from what I have in the cupboard and this is the standard recipe I use which is easily adapted.  The photo above contains peanuts, raisins, cranberries and mixed seeds (flax, chia, pumpkin and sunflower).

Ingredients: 

200g Mixed nuts (pecans, almonds, peanuts, cashews etc)

2tbspns Mixed seeds (linseed, sunflower, pumpkin etc)

300g Dried fruit (dates, raisins, cranberries, prunes etc)

1tbspn Tahini or peanut butter

1tbspn Cinnamon

2tbspns Cocoa

2tbspns Agave syrup

Desiccated coconut or seeds (sesame etc) to coat them in

 Directions:

Combine the nuts and seeds in a food processor and whiz until fine crumbs. Add the dried fruit until smooth.

Add the Tahini or Peanut butter, Cocoa powder, Cinnamon, Agave and whiz for a couple of minutes or until the mixture starts to form into a ball.

Divide into small portions and roll into balls or use a knife or spatula to form small bars.

Roll in coconut or seeds to cover if desired, then let them chill in the fridge until nice and solid.

Keep in an airtight container in the fridge for up to two weeks.   (Can also be frozen and removed from freezer 15 mins before eating).