Day: 19 April 2021

REFINED SUGAR FREE | DAIRY FREE | VEGETARIAN | VEGAN

Health Note:

A year is only as new as the attitude with which you face it. Change does not start with a new year but with a new mindset. BodiCafé aims to assist you in practicing healthier habits and making better choices to enjoy a new YOU in this new year. Easier said than done, right? Well we have a fun recipe to help you transition from the decadence of December holidays to a balanced, plant-powered lifestyle in 2021. Without further ado, here’s to Christmas in Veganuary!

You Will Need:
Ingredients:

1. 185 ml unsweetened almond milk
2. 7g dried active yeast
3. 2 tablespoons honey/maple syrup
4. 1 tablespoon ground flaxseed
5. 1 tablespoon coconut oil, plus extra for greasing
6. 150 g wholegrain flour
7. 160 g plain white flour
8. 1 teaspoon ground cinnamon
9. 1 tablespoon coconut flakes/desiccated coconut
10. 1/4 teaspoon salt
11. 1 cup cranberries

Filling:

1. 1 cup of honey/maple syrup
2. 2 tablespoons ground cinnamon

Method:

1. Heat the almond milk until lukewarm.
2. Combine in a small bowl with the yeast and maple syrup. Set aside for the yeast to activate.
3. Make the flax egg by stirring flaxseed into 3 tablespoons of water and set aside for 1 to 2 minutes.
4. Melt down the coconut oil until liquid in consistency.
5. Add coconut oil to the flaxseed mixture.
6. Mix in flax egg and yeast mixture evenly with dry ingredients: the flours, cranberries, coconut flakes, cinnamon and ¼ teaspoon of sea salt.
7. Mix wet and dry ingredients to form a slightly taut and sticky dough. Knead dough on floured surface before placing into a warm area covered with a kitchen towel or clingwrap to prove for 1 hour.
8. Heat up your honey until liquid for the filling and glaze. Mix well with cinnamon. Allow to cool.
9. Roll dough out on a lightly floured surface, maintaining a slight thickness. Do not roll too thin.
10. Spread the honey cinnamon mixture evenly across to the edges.
11. Roll up from the shortest edge of the dough into a well-compacted cylinder and cut nine slices into the cylinder.
12. Use coconut oil to grease a baking dish. Preheat the oven to 180°C.
13. Place all nine slices in the baking dish with room between to expand. Bake for 30 minutes, or until golden brown and semi-firm. Leave to cool. Enjoy!

Adapted from Jamie Oliver’s Wholewheat maple cinnamon buns

DAIRY FREE | VEGETARIAN | VEGAN

Health Note:
You can never go wrong with fresh veg!
Going plant-based means that oftentimes we have a surplus of fresh veg available in our fridges that may be getting a little wrinklier than we would like.
Before it goes bad and you have to throw it out (or compost it) try out our harvest veg stir-fry recipe!
Buying fresh does not have to be expensive when you are savvy with your produce.
Rummage through your fridge, ‘harvest’ all the fresh veg you can find and let’s get started!

You Will Need:
Ingredients:

1. Stir-fry noodles/brown rice (of your choice)
2. 400g firm tofu/soya chunks
3. 2 cups roughly chopped green beans
4. 4 cups spinach
5. 2 cups diced carrots
6. 2 cups red/green bell pepper
7. 1 cup mung bean sprouts (any sprouts will do)
8. 1 cup mushrooms
9. 1 cup red onion
10. 1/4 teaspoon salt (optional as soya sauce is already quite salty)
11. 1/4 cup cashews/peanuts
12. Cooking oil

Sauce:
1. 1/3 cup soya sauce
2. 2 tbsp. fresh grated ginger
3. 2 tbsp. fresh garlic
4. 1 tsp honey
5. 1/4 cup chopped chilli

Garnishing (optional):
1. 1/4 cup toasted sesame seeds (optional)
2. 1/2 cup fresh basil
3. 1/2 cup fresh coriander

Method:

1. Boil and rinse out brown rice/noodles. Allow to drain well.
2. Heat oil in a pan/wok.
3. Add the onion, peppers mushrooms and tofu/soya chunks. Fry until ingredients are slightly caramelised.
4. Add the rest of your veg and toss well continuously on high heat for five minutes. Add a dash of water and continue to toss for two minutes.
5. Add rice/noodles and cashews/peanuts once your veg is partially cooked and toss well on medium heat.
6. Pour in your sauce and blend well into the ingredients.
7. Allow to simmer on low heat for ten minutes.
8. Garnish with sesame, coriander and basil. Enjoy!