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You will love these pancakes, because they are a sweet, fluffy and healthy version of the norm. I prefer maple syrup but you can replace it with agave syrup, stevia, date syrup or any other sweetener that you like. 

Making pancakes for breakfast is a ritual and I hope you like this recipe, too. This recipe includes rice and oat flour and you can find them both in most supermarkets.If you are not trying to avoid gluten you can replace it with wheat flour.


Here is what you need.

  • 120 grams of oat flour 
  • 150 grams of rice flour 
  • 2 ripe bananas (nicely mashed)
  • 14 grams gluten free baking powder
  • half of teaspoon of salt
  • one teaspoon of ground cinnamon 
  • 250 milliliters of almond milk( or any other plant milk that you prefer)
  • 2 tablespoons of maple syrup
  • 1-2 teaspoons of vanilla extract (optional)  


Here is how the magic happens. 

  1. Place all the wet ingredients is a bowl and mix them really well with a mixer or a wooden spoon.
  2. Place all the dry ingredients in another bowl and mix them well too.
  3. Combine dry and wet ingredients and stir them all together until you achieve a nice smooth batter.
  4. Then, fry 100 ml of the pancake batter in a greased pan for 2 minutes on each side. 
  5. Serve with maple syrup and some blueberries or strawberries on the side


This recipe is kindly inspired by Eco Vegan Blog. If you are looking for more vegan recipes and news please visit them here. 

Vegan Bolognese by Manuela Renner

Ivelina  —  September 21, 2016

Today on the blog we have a guest Manuela Renner from VeganKinder.Com. I love sharing recipes from other mums.

Here is her recipe of a family favourite dish-Spaghetti Bolognese. 

Any kind of Pasta/Spaghetti is a favourite amongst kids. With very little preparation and cooking time this is a very easy to make healthy and tasty dish. The below mentioned method is for a dish called vegetarian bolognaise. A healthy, nutritious and most of all a delight for veggie lovers. Please note that adult supervision is required if you want to do it yourself, so ask your mom or an elder sibling to help you out.

This dish has a total preparation time of 40 – 45 minutes and it serves roughly about 4 people.


  • 300g Spaghetti (wheat/corn base)
  • Mix veggies
    • 1 red onion, finely chopped
    • 2 – 3 garlic cloves, finely chopped/pasty
    • 2 chillies, finely chopped
    • 1 red bell pepper (capsicum), chopped
    • 1 cup button mushrooms, chopped
    • 1 x 400 ml plain tomato puree can without salt (tomatoes can be chopped and pureed in a blender too)
  • Mix Spices & Herbs
    • 2 bay leaves
    • 2 tbsp. fresh herbs (thyme, oregano, parsley, roughly diced)
    • 1 – 2 tbsp. dried basil
    • 1 – 2 tbsp. chilli flakes
    • ½ – 1 tbsp. cayenne pepper
    • Pepper and salt to taste
  • 1 tbsp. brown sugar
  • 1 cup brown lentils
  • Pot of boiling hot water
  • 1 – 3 tbsp. olive oil




  1. Boil a pot of hot water and cook the spaghetti as per the packet’s instructions and then drain the water and mix a tbsp. of olive oil in it.
  2. Take a frying pan pour about 2 tbsp. olive oil and toss the chopped onions in the pan. Let them cook for 2 minutes on medium heat until the chopped onion is visibly soft.
  3. Add the chopped garlic cloves and chillies to the mix and toss it to mix equally. Let the mixture cook for another minute and then add the red bell pepper and mushrooms.
  4. Let the mixture cook until the mushrooms have become softer. Follow it up by adding dried brown lentils and carefully mixing the contents thoroughly.
  5. No carefully, open the tomato puree can (or blended chopped tomato puree) and pour the contents in the mixture. Also add bay leaves and brown sugar at this point. Mix the contents well into a sauce.
  6. Simmer the sauce over low heat. Keep adding water and reducing the sauce until the lentils are cooked and have softened enough to be edible.
  7. Next, take out the bay leaves and add all the spices and herbs mentioned above while mixing the sauce.
  8. Add the boiled spaghetti in to the sauce, tossing and mixing altogether until it is all set and even.
  9. Serve hot. Enjoy your meal.

For the latest updates more vegan recipes and ideas follow VeganKinder on Facebook.

Recipe by Monica Bradsley 

Red quinoa salad with sugar snap peas is really tasty. The earthy nutty flavor of the quinoa with the sweet peas is a great combination and the almonds add good crunch. The parsley, present in both the salad and the dressing, brightens up the entire dish. It provides balance and helps the taste buds better distinguish flavors which improves the overall experience of eating this salad. Who knew that a small leafy herb could bring so much to the table? Just make sure to use the freshest parsley you can get your hands on to get the full effect.

Serves 4

The Salad
1 cup of vegetable broth, reduced sodium
1 cup fresh sugar snap peas
½ cup red quinoa, rinsed and drained
¼ cup slivered almonds
Handful of fresh parsley
Black pepper

The Dressing
1 garlic clove, minced
¼ cup fresh lime juice
¼ cup vegetable oil
1 tablespoon fresh parsley
Drizzle of honey
Olive oil, as needed


1. Bring the broth to a boil over medium high heat. Season with a little pepper.
2. Add the quinoa, stir and reduce to a simmer.
3. Cover and cook for 12-15 minutes or until tender.
4. Remove from the heat and leave covered for 5 minutes.
5. Fluff with a fork and leave to cool.
6. Add the dressing ingredients into a food processor and pulse until well incorporated. You can also whisk everything together if desired.
7. Assemble the salad by adding the quinoa to a bowl with the peas and almonds. If desired, you can sauté the peas in a little oil, salt and pepper for added flavor.
8. Drizzle with the dressing.
9. Gently toss the salad to coat everything in dressing.
10. Top with the fresh parsley.
11. Serve or chill prior to serving.


CookElite is an excellent place to learn how to cook. For an expert daily cooking tips and simple and tasty dishes visit Cook-Ellite.Com and follow them in Facebook.