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*Healthy Vegan Crepes*
* = See ‘N O T E S’
(Serves about 4)
I N G R E D I E N T S
- 125g Flour
- 100-120ml Plant-based milk*
- ½ -1 teaspoon of Truvia or Stevia-based sweetener
- Pinch of salt (optional)
- Frylight/Low-calorie oil spray (to fry the pancakes!)
M E T H O D:
- Put all ingredients in a blender cup/blender* (milk first, then flour etc.)
- Then blend until smooth (0:06)
- Cook for around 45 seconds - 1 minute on both sides
- Top with your favourite *vegan* toppings
- Enjoy!
N O T E S
- Almond milk, Cashew milk, Coconut milk, Oat milk, Macadamia milk etc.
- I use my Nutribullet, but any powerful blender works!
- Toppings like Maple syrup, Golden Syrup, Jam are not always *vegan*, so always double check to avoid mistakes!
Couscous Salad
* = See ‘N O T E S’
(Serves 4/5)
I N G R E D I E N T S
- 200g Couscous*
- 300 ml Boiling Water
- Dried Rosemary/Vegan stock cube
- Your choice of vegetables, salad leafs etc.
- 'Additions' (Meat-free sausages, Meat-free pieces, Meat-free ham etc.)
M E T H O D
- Put the couscous in a heat-proof bowl
- Prepare your a additions and vegetables (baking, chopping, slicing etc.)
- Mix rosemary or a Vegan stock cube with the boiling water
- Cover the couscous with the rosemary water or stock
- Fluff up the couscous with a fork
- Mix the Couscous with the additional ingredients and vegetables
- Enjoy!
N O T E S
- I used Wholewheat couscous
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-mainly Saturdays and Sundays but it varies!
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-NOPEπ€ͺ but I DO have Pinterest and A Blog ( go to my channel page for all of the links☝️)
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