Bo's Kitchen

Plant based recipes made with love

bos.kitchen

Caramel buckwheat banana smoothie

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A basic buckwheat smoothie recipe that I use pretty much every day. If you don’t have buckwheat, feel free to sub with oats, but buckwheat is pretty special. It’s a great source of plant based protein as it contains twelve amino acids that support energy and growth. Buckwheat has more protein that any rice, millet or corn;  100g of it contains almost 14g of protein. I can definitely say I feel fuller for longer when I add buckwheat to my smoothies.

Ingredients

  • 1/2 cup of soaked buckwheat (soak overnight in water with a little ACV)
  • 2 frozen bananas
  • 1/2 cup of almond or other non dairy mylk
  • 1 tsp vanilla
  • 2 dates
  • 1 tbsp maca (I use Organic Burst)
  • 1 tbsp nut butter
  • 1 tbsp cacao (optional)
  • Fruit, coconut and mint for toppings

Recipe

  1. Rinse your soaked buckwheat well to remove the sticky residue. Add to blender with all the other ingredients apart from the cacao.
  2. If you want to make the caramel smoothie to swirl on top, empty half of your basic buckwheat smoothie into a bowl or jar. Now add the cacao the remaining smoothie and blend well.
  3. Put dollops of the cacao smoothie on top of your basic smoothie and blend in swirly patterns with a chopstick or knife.
  4. Top with fruit, coconut and mint.

 

Easy Pho

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This has to be one of my favourite meals. Light and nourishing yet still tasty and comforting enough to feel like a real treat. The recipe is really flexible too, so feel free to chop and change ingredients as you go if you want to. The only essentials really are the noodles, some stock and the chili, coriander and lime. I don’t think I’ve ever made the same bowl of pho once and that’s part of its beauty. If you’d like to recreate this exact bowl, read on for the recipe.

Prep time – 5 mins

Cooking time – 20 mins

You’ll need –

  • 1 tsp coconut oil
  • 1 onion, diced
  • 1 cup of shredded cabbage
  • Half a fennel bulb, finely chopped
  • 1 cup of kale (stems chopped up finely and leaves shredded)
  • 6-8 white mushrooms, sliced
  • Thumb size piece of ginger, chopped into matchsticks
  • 3 garlic cloves, sliced thinly
  • 1 cinnamon stick
  • 2 star anise
  • 1 pack of noodles (I used brown rice noodles)
  • 1/4  cup of enoki mushrooms
  • 1 sachet or tbsp of miso paste
  • 1 tbsp rice wine vinegar
  • 1 tbsp maple syrup
  • 1 bunch of coriander
  • 1 lime
  • 1 chili pepper, sliced thinly (remove the seeds if you don’t want it too hot)
  1. Heat your coconut oil in a medium sized saucepan. Lightly fry your onion, cabbage, fennel, kale stems (save the kale leaves for adding at the end) and mushrooms. Fry for 5-7 minutes until soft. Set aside in a bowl.
  2. To the empty pan, add your ginger, garlic, cinnamon, star anise, miso, rice wine vinegar and maple syrup. Add about four cups of water and bring to a gentle simmer for 15-20 minutes.
  3. While all those delicious flavours are developing in your stock, make your noodles.
  4. After 15-20 minutes, strain your stock using a sieve. Add the stock back to the pan with the fried veggies and noodles. Add in kale leaves and cook briefly until wilted.
  5. Garnish with fresh chili, lots of a coriander and a big ol’ squeeze of lime.

 

 

 

 

Acai Almond Breakfast Bomb

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A breakfast bomb is a thing, trust me. Just freeze some bananas and soak some buckwheat the night before, rinse the buckwheat in the morning, throw it in the blender with your frozen bananas and you’re good to go.

Once you got the basics of this parfait down, you’ll be making it all the time. I love the fact that it’s always slightly different, depending on what I have in my kitchen.

Ingredients

  • 1/2 cup of soaked buckwheat (soak in a jar of water overnight with a little apple cider vinegar)
  • 3 frozen bananas
  • 1/4 cup almond mylk
  • 1 tsp vanilla extract
  • 2 tsp acai powder (I use Organic Burst)
  • Handful of blueberries
  • 1 tbsp of almond butter
  • Fruit, buckinis and coconut for decoration

Recipe

  1. Rinse buckwheat well and add to blender with frozen banana, almond mylk and vanilla. Blend well. Now empty half the mix into a bowl.
  2. To the remaining  mix, add your blueberries and 2 tsp organic burst acai. Blend again.
  3. To assemble, smear almond butter round the outside of your jar or glass. Mix it with a little hot water if it’s too thick. Now layer in your two different coloured buckwheat smoothies and garnish with fruit, coconut, buckinis and an edible flower if you have one! Ta da!

 

 

 

 

Chickpea sunshine pizza

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Want a tasty pizza that’s bursting with flavours and actually good for you? Fancy eating it in the next 30 minutes?  Then read on for the ultimate quick fix.

For the crust you’ll need –

  • 1 cup of chickpea (gram) flour
  • 1 tsp turmeric
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 cup water

For the topping –

  • 1 tin of chickpeas, drained
  • 1 tsp smoked paprika
  • 1/2 tsp chili powder
  • 1 tbsp olive oil
  • 1/2 red onion, sliced
  • 1 leaf of kale, shredded
  • 2 tbsp tahini
  • Juice of half a lemon
  • 5 tbsp balsamic vinegar

Recipe –

  1. Preheat oven to 180 degrees. Put drained chickpeas into a roasting tin and sprinkle with the smoked paprika, chili powder and olive oil. Put in the oven and roast for 20 minutes.
  2. While the chickpeas are roasting, chop your veggies and make your turmeric chickpea crust. Mix the dry ingredients together in a bowl with a fork to break up any lumps. Now add the water and stir until a thick paste forms. It will be thick and sticky, but spreadable. Line a baking tray and spread the paste out into a disc around 1cm thick. Pop in the oven with the chickpeas and bake for ten minutes, until firm to the touch.
  3. While the crust is cooking, reduce the balsamic vinegar to a glossy sauce by heating over a medium to high heat in a small saucepan for 4 or 5 minutes.
  4. When everything has finished cooking, mix your tahini with a little boiling water until it becomes a smooth, spreadable sauce. Cover the crust with the tahini sauce, shredded kale, sliced onion, roasted chickpeas and balsamic drizzle.
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Vegan, gluten free and delicious