medicine.duoclieu.yixue (2026)

04/04/2021

Chickpea Cauliflower Curry .
😋 This delicious curry comes together quickly with batch cooked Flourist Kabuli Chickpeas on hand. Serve it with anything you desire, such as cooked whole grains or homemade flatbread! Get the recipe:

Chickpea Cauliflower Curry  2-3 tbsp ghee or olive oil
1 medium white onion, chopped
1 jalapeno pepper, seeded and chopped
1-2 tbsp grated fresh ginger
1-2 tbsp curry powder
2 tsp cumin powder
1 tsp salt
2 cans coconut milk
1 tbsp sugar
1.5 cups cooked Flourist Kabuli Chickpeas
1 zucchini, coarsely chopped
1/2 cauliflower, cut into florets
1/2 bunch Lacinato (black) kale, greens removed from stems and torn
green onions to garnish
Heat the ghee or oil in a large pot. Add the onion, jalapeno, and grated ginger. Cook on medium heat, stirring here and there, for 5 minutes. Add the curry powder, cumin, and salt, and cook, stirring the entire time, for 3 minutes more until the spices are fragrant.
Add the coconut milk and sugar and bring to a simmer. Cook at a light simmer for 4-5 minutes. Add the cooked Flourist Kabuli Chickpeas, cauliflower and zucchini. Cook for 10 minutes on a might simmer, very loosely covered. Add the kale and simmer until just soft, 2-3 minutes.
Serve hot with or without rice or Flourist Millet or Flourist Golden Quinoa. Top with green onions. .

02/04/2021

Vegan deep dish pizza.
Recipe:
INGREDIENTS:
Pizza dough:
240 g gluten-free flour mix (*see recipe notes)
1 tbsp psyllium husk powder
1/3 tsp sea salt
200 ml plant-based milk
20 g fresh yeast (*see recipe notes)
1/2 tbsp maple syrup or 2 tsp sugar
2 tsp olive oil
Filling:
5 oz fresh baby spinach
2 peppers (I used green ones), chopped
1 onion chopped
1 cup mushrooms sliced
2/3 cup corn
1/2 cup tomato sauce
1 batch vegan cheese (or vegan cheese of choice)
sea salt, black pepper, and Italian spice mix to taste
red pepper flakes (optional)

INSTRUCTIONS:
Make the pizza dough
Heat the plant-based milk in a saucepan for a few seconds until it's lukewarm (not hot!) about 35-40 degrees C (95-104 degrees F). Add yeast, sugar, and olive oil and set aside for about 10 minutes to proof the yeast. If it starts to get frothy, then the yeast is still active and usable.
Combine all dry ingredients (flour, psyllium husk powder, sea salt) in a bowl and stir with a whisk.
Add the yeast mixture and stir with a wooden spoon. It might seem too wet in the first few seconds but that will change within a minute. Knead the dough for about 5 minutes with your hands (it will be sticky, that's ok), form a dough ball and set aside (preferably in a warm place) for about 60 minutes. It should almost double in size.
Once the dough has risen, place it on a floured surface, and roll it out with a rolling pin about 0.6-0.8 cm thick. It should have a diameter of about 30 cm (12 inches).
Preheat oven to 200 degrees C (390 degrees F).
Line an 8-inch springform with parchment paper or grease it with some oil. Carefully place the dough into the springform. It should look like this. Let it rest again for about 10 minutes.
Vegan deep dish pizza gluten-free dough
Pre-bake the dough for around 10 minutes. Meanwhile, you can chop the veggies.

01/04/2021

BURRITO SAMOSAS 🌯🌱
So delicious, cheesy and hearty 🤤 . .
INGREDIENTS
3 tbsp vegetable oil
1 red onion (finely chopped)
3 cloves garlic (finely chopped)
1 chilli (finely chopped)
1 red pepper (finely chopped)
1 tbsp smoked paprika
1 tbsp ground coriander
2 tsp cumin
2 tsp salt
2 tsp Tabasco sauce
3 medium sized potatoes (boiled & cut into cubes)
1 tin black beans
1.5 cups cooked basmati rice
1 cup dairy free cheese (grated)
6 or 7 tortillas
1/2 cup almond milk ⁣⁣
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🤗💚 ⁣Follow .vegan.h for more VEGAN

31/03/2021

Crispy smashed hoisin potatoes
❤️
📋Ingredients
Potatoes: 10-15 baby potatoes
Pepper: 1 chopped in cubes
Spring onions: 3 thinly chopped
Ginger: 1T finely chopped
Red chilli: 1 sliced
Soya sauce or tamari: 1 T
Sriracha: 1 T
Hoisin sauce: 1 T
Sesame oil: 1 T
Vegetable oil for shallow frying
Method:
Boil baby potatoes in water till cooked, drain and allow to cool
Smash potatoes and fry in vegetable oil till the skin is crispy/ alternately you can bake till crispy
Heat sesame oil in a pan and add ginger, spring onions and peppers. Cook for a few minutes and add soya sauce chilli and sriracha
Add smashed potatoes and stir in hoisin sauce. Mix well to combine.

30/03/2021

COOKIE CARAMEL CUPS🍪🍫 This. Is. The. Best. Treat. Ever!

These caramel cookie cups will blow your mind!
This crunchy cookie filled with ooey, gooey caramel and topped with rich chocolate is the combination of gods... Trust me!😍
You'll get crunchy, gooey, chocolatey goodness with every bite... Droolicious! 😁🙌

And NO REFINED SUGAR, NO OIL and NO CRAP is involved, this makes them even more irresistible! 😏

So, definitely, definitely try these cookie caramel cups and share them with your friends and family! 🙌🥰
Much love
Maya💚
INGREDIENTS (6 cups each 265cal/6P/30C/13F):
Cookies:
-1/3 cup peanut butter
-1/4 cup maple syrup
-3/4 cup flour of your choice
-1 Tsp baking powder
Caramel:
-1/3 cup peanut butter
-1/4 cup maple syrup
-a pinch of salt
-1/2 Tbsp plant milk
Else:
-1/3 cup chocolate chips (melted)
(bake the cookies at 175/350 for 10 minutes/refrigerate until set)
Try them yourself and tag me with 💚
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💚

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29/03/2021

Vegan Cream of Mushroom Soup 🥣
🌱 It’s so creamy, velvety and luxurious, with lots of mushroom chunks!
📋Ingredients
1/2 cup raw cashews
1/4 cup olive oil
1 sweet onion finely chopped
3 cloves garlic finely chopped
1 1/2 lb cremini mushrooms sliced
1/4 cup all-purpose flour
2 cups vegetable broth
6 sprigs thyme tied with twine
2 bay leaves
1 tsp sea salt
1/4 tsp pepper
1 tbsp miso white or red

1. In a small bowl and the cashews and pour in boiling water to soak. Set aside.
2. In a large pot, add the olive oil, onion and garlic and bring to medium-high heat. Cook, stirring often until the onions have softened, about 7 minutes).
3. Add the mushrooms and cook for 5 to 7 minutes, then sprinkle in the flour and mix together. Cook for 2 minutes, then pour in 1/2 cup of the vegetable broth and bring to a low simmer. Toss in the thyme, bay leaves, salt and pepper. Simmer the soup for 5 minutes, then pour in the remaining broth. Cover and let the soup simmer for 10 to 15 minutes.
4. Meanwhile, make the cashew cream: strain the cashews and add to a high-speed blender with the miso and 3/4 cup of fresh water. Blend until smooth and creamy.
5. Turn the heat to low and pour the cashew cream into the soup. Stir everything to combine. Scoop out the thyme and bay leaf and serve.

29/03/2021

Vegan Burritos🌯
Chimichanga (2 servings)

2 large flour tortillas (burrito size)
1-2 tbsp avocado oil

Filled with:
Seasoned rice* (see notes)
Chili Lime Seitan
Grilled multicolor peppers and onions
Mixed beans
Corn

Topped with:
Cashew ‘crema’**
Avocado / Guacamole
Salsa (red or green)
Served with:
Remaining rice, Baked tortilla chips,
Tomatoes, Cilantro, Jalapeños, Limes

Method:
Lightly warm up tortilla for 20 seconds in the microwave (to soften for easier folding), then layer desired fillings in the middle.
Roll up tightly, and don’t forget to tuck in the sides.
Heat oil in a cast iron skillet, and place burrito seam side down into the pan. Use low heat (once the skillet is hot!) and rotate every 30-60 seconds until all sides are crispy and golden.
Top with crema, guacamole and/or salsa, and enjoy!

Notes:
*For the seasoned rice I cook 1 cup of white rice with 1/2 tsp each of paprika, smoked paprika, cumin, oregano, onion and garlic powder, and salt.
** Cashew crema made with 1/2 cup soaked cashews, 1/4 cup plant based yogurt or sour cream, a splash of plant milk, lime juice, salt.

28/03/2021

💛 BAKED BUTTERNUT SQUASH FRIES 💛🙌
INGREDIENTS
1 medium butternut squash peeled, cut into sticks
3 tablespoons corn starch
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon dried thyme
Sea salt and fresh cracked black pepper to taste
Mayo & herbs for dipping
PREPARATION:
Watch the video for instructions.

27/03/2021

Chickpea, Spinach & Mushroom Curry 🌿🍃 Sharing this delicious curry that is on the table in less than 30 minutes 🌿🍃👍
This curry is creamy and dreamy, perfect for a quick yet cozy meal 🌿🍃 The recipe is below! 🌿🍃
1 small onion finely chopped
8 oz. mushrooms sliced or quartered
1 tbsp oil
2 tsp garlic powder
1 tbsp curry powder
1 tbsp cumin
1 tsp chili powder
1-2 tsp coriander
1 tbsp + 1 tsp tomato paste
2 cups sliced tomatoes
1/4 cup marinara or tomato puree
1 15 oz. can coconut milk
1 15 oz. can chickpeas
2 cups baby spinach
Cilantro and red chili flakes for serving

Add onions and oil to pan, cook for 3 min. While those are cooking, you can cut the mushrooms and add to pan. Cook another 7 min, stir occasionally and add some water to prevent burning if needed. Add spices, tomato paste and sliced tomatoes. Cook 2 min, stirring. Then add remaining ingredients except the baby spinach. For the coriander, you can add the 1 tsp and cook 5 min, taste and add another tsp for deeper flavor. Cook at gentle simmer for 10 min, partially covered. Add spinach, stir and cook another couple min until wilted. Serve with chopped cilantro and red chili flakes. 🌿🍃🌿🍃

26/03/2021

Crispy roasted cauliflower 💥
↠ One large head of cauliflower, cut into small florets
↠ 3 tbsp oil
↠ 2 1/2 tbsp arrowroot flour
↠ 2 tbsp nutritional yeast
↠ 1 tsp chili powder
↠ 1 tsp paprika
↠ 1 tsp coconut sugar
↠ 1 tsp cumin
↠ 1 tsp sea salt
↠ 3/4 tsp garlic powder
↠ 3/4 tsp onion powder

Preheat oven to 400 degrees F
Break up cauliflower into small, evenly-sized florets
Mix spices & flour to a large bowl
Add cauliflower and oil and toss well until well-coated Spread evenly on baking pan.
Roast for 35-40 mins, rotating pan and stirring halfway.
Remove from oven and let cool.

Mango Salsa
↠ 2 cups mango, diced
↠ 2 cups cherry tomatoes, diced
↠ 1/3 cup red onion minced
↠ 1 jalapeno, seeds and ribs removed, then minced
↠ 1/2 cup cilantro leaves chopped
↠ 2 tbsp lime juice
↠ salt to taste

Place the mango, red onion, jalapeno, bell pepper and cilantro in a bowl. Stir in the lime juice and salt.

To assemble tacos, start with a warm tortilla, followed by a layer of black beans, cauliflower, mango salsa and Chipotle Salsa Cremosa

18/03/2021

Who’d want a slice of this delicious Chocolate Zucchini Cake? 🥒🍫It’s so incredibly moist and rich on the inside with the perfect decadent chocolate coating! 😍🔥 Possibly my new favorite quick and easy chocolate cake! 🤤⇣
—•—Ingredients—•—
2 cups spelt flour
1/2 cup brown sugar
1/3 cup cacao powder
1.5 Tbsp espresso powder (or 1 tsp cinnamon)
1 Tbsp baking powder
1 tsp baking soda
0.7oz (20g) dark chocolate, chopped
1 cup zucchini, finely shredded
1 cup vegan yogurt
1/2 cup vegetable oil
1 Tbsp apple cider vinegar

Coating:
3.5oz (100g) dark chocolate
—•—Method—•—
1. Place the 7 dry ingredients in a mixing bowl and combine. Place the wet ingredients in a separate bowl and whisk together. Combine wet with dry ingredients with a spatula until you have a smooth mixture (don’t over mix).
2. Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.
3. Scoop the batter into the pan and carefully even out with a spoon.
4. Place in the oven for 50-55 minutes until a toothpick inserted comes out clean.
5. Place on a cooling rack and let cool down completely.
6. Melt your chocolate over a water bath and spread over the cake, let cool down completely until the chocolate is firm before slicing.
—•—•—•—•—

medicine.duoclieu.yixue

04/04/2021

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31/03/2021

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28/03/2021

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