HEALTHY VEGAN RECIPES + VEGAN SNACKS TASTE TEST // WHAT I ATE IN A DAY #81 | Mary’s Test Kitchen

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***********RECIPES***********

—-Chickpea Crepes—-
Makes about 5 crepes

1/2 cup Thrive Market Sprouted Chickpea Flour
3/4 cup water
1/4 teaspoon salt
1/8 teaspoon ground turmeric
1/8 teaspoon ground ginger
pinch red chilli flakes
optional 2 green onions, chopped
cooking oil

Whisk all ingredients together and let rest 5 minutes.
Lightly oil pan and heat for a few minutes over medium heat until hot.
Mix batter again then scoop about 1/4 cup of mixture into the hot pan to form a thin crepe. Cook for about 6 minutes or until the top of the crepe is set and the edges curl away from the edge. The bottom should be a little golden. If the crepe doesn’t release easily, drizzle a little oil around the edges and cook for a while longer.
Flip and cook for 1-2 minutes. Remove the crepe and repeat with the rest of the batter.

—-Chia Seed Crackers—-
Makes 2 servings; about 1 cup of crackers

3 tablespoon water
2 tablespoon Thrive Market Chia Seeds
2 tablespoons hulled sunflower seeds
1/4 teaspoon salt
big pinch black pepper

Preheat oven to 300°F

Blitz the dry ingredients (chia seeds, sunflower seeds, salt and pepper) in a food processor or blender for 5-10 seconds or until the sunflowers are roughly pulverized. Transfer to a bowl and add water. Mix until a paste forms.
Transfer the mixture to a piece of parchment paper. Fold the parchment over the mixture and roll flat with a rolling pin. Carefully peel away the top of the parchment; the mixture should be quite flat and smooth. Tear away the excess parchment (and save it for something else). Use a pizza cutter or knife to score cracker shapes.
Place the parchment on a baking sheet and bake for 30 – 35 minutes or until the crackers are crispy. Let cool for a few minutes before breaking up the big sheet of chia seed cracker into pieces. To store, let the crackers cool completely to room temperature and check that they are totally crisp before storing in an airtight container at room temperature. They should stay fresh for a week or two.

—-Green Curry with Seitan—-

1 12oz pkg Pacific Organic Seitan
1 1/2 cups broccoli (5oz)
1 1/2 cup cauliflower (5oz)
1 cup chopped carrots (5oz)
1/2 cup chopped orange bell pepper (3oz)
1 7oz pkg Hak’s Paks One Pot Cooking Sauce – Thai Green Curry
cooking oil

Cut the seitan into bite-sized pieces.
Heat a couple teaspoons of oil in a large pan over medium heat. When hot, add the seitan and brown on all sides. Season with salt and pepper. *Remove seitan from pan.*
Add the vegetables and the cooking sauce. Turn the heat to low. Let the sauce come to a simmer and cook until the vegetables are cooked through and are as soft as you’d like them.
Fold in the seitan and serve.

***********DISCLOSURE***********

This video was sponsored by Thrive Market. All opinions are my own.

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