Hye guys!How are you guys? Today I would like to share some simple vegetarian breakfast recipe which inspires me to cook. For your information I’m 16 right now. I started to cook when I was 13.Impressive right(hehehehe). Okay now let’s start digging.
Firstly, I would like to share the
4 LAYER VEGAN SANDWHICH
For the Sun-dried Tomato Hemp Basil Pesto: (makes 1/2 cup)
- 1 large garlic clove
- 1 cup fresh basil leaves
- 1/4 cup oil-packed sun-dried tomatoes (about 6)
- 1/4 cup hulled hemp seeds
- 2 tablespoons fresh lemon juice
- 2 tablespoons water
- 1-2 tablespoon extra-virgin olive oil, to taste
- 1/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
For the sandwich:
- sprouted-grain bread (or wraps or Bibb lettuce)
- 2 tablespoons hummus
- 2 tablespoons Sun-dried Tomato Hemp Basil Pesto (from above)
- 1/2 avocado, thinly sliced
- 1-2 thin tomato slices
- pinch of red pepper flakes
- pinch of salt & pepper
- For the pesto: Mince garlic in a food processor. Add the rest of the pesto ingredients and process until the pesto is smooth, stopping to scrape down the bowl as needed.
- Toast the bread in a toaster.
- Spread bread with hummus and pesto (one on each). Layer on the avocado, tomato, and lettuce. Sprinkle on red pepper flakes, salt, and pepper. Slice in half and enjoy!
Secondly,the lovely thing for kids and all the person who are choco lover(like me)
THE BEST CHOCOLATE HAZELNUT SPREAD
- 1½ c hazelnuts, skinned
- 1-2 tbsp hazelnut or vegetable oil
- ¾ c powdered sugar
- 2 tbsp high-quality cocoa powder
- 2 tbsp soy powder
- ¼ tsp vanilla
- Toast hazelnuts in oven (or toaster oven) at 350° for ~20 minutes, tossing them frequently so as not to burn the nuts.
- While still hot, grind in a blender until nuts break down into nut butter, adding vanilla and a little oil during the blending process.
- Once a coarse nut butter has been formed, add cocoa powder, powdered sugar, and soy powder, adding more oil as needed.
- Blend until spread reaches desired consistency.
non-fat or 1% milk
- Mix together flour, baking powder, sugar and salt in medium bowl.
- Combine milk, oil and water. Add to dry ingredients.
- Stir just until moistened.
- Lightly spray a large skillet or griddle with non-stick cooking spray or lightly wipe with oil. Heat skillet or griddle over medium-high heat (350 degrees in an electric skillet). For each pancake, pour about 1/4 cup of batter onto the hot griddle.
- Pancakes are ready to turn when tops are bubbly all over, a few bubbles have burst, and the edges begin to appear dry. Use a quick flip with a broad spatula to turn pancakes. Turn only once. Bake until bottoms are brown and dry.
- Refrigerate leftovers within 2 hours.