I grew up going to dim sum with my parents/family on a regular basis. My ABSOLUTE favourite thing to order were these green onion (scallion) pancakes (葱油饼) . They typically come in two different styles, a savoury flatbread type or a thin pancake type. I prefered the thin pancake type, they were more chewy and flavourful than the flatbread style, which were typically greasier and more bread-like.
As usual, I used gluten free alternatives, the regular alternatives are there as well. This recipe is already vegan friendly!
This recipe yields about 3 large pancakes.
As a continuation of my healthy kick, I decided to add on Sweet Tooth Tuesdays, this is where I post up my recipe of my dessert of the week. The last two vegan, gluten-free desserts I made were all eaten within 2 days, so they typically don’t make it past the Tuesday.
For my first week’s post, I’m doing a zucchini carrot cake inspired bar. This is made with gluten free and vegan alternatives: apple sauce is used instead of eggs, rice milk instead of milk, and coconut and brown rice flour instead of regular flour. I’ll put up the gluten, non vegan alternatives beside the replacements as well.
I’ve been going through a healthy alternatives kick lately, and I was craving potato tater tots like there was no tomorrow. Having cut out fried foods as much as possible and trying to stay away from processed foods, I decided to try and make a healthier alternative!
This recipe is gluten-free and vegan. I made nacho cheese flavoured tots. This was my first time trying nutritional yeast. Oh my God, if you’re a fan of nuttier and stronger cheeses, this is a fantastic replacement. It’s high in B12 and thiamine.
You will go bananas for this healthier alternative to ice cream!
I crave this ice cream whenever I’ve got a couple of extra frozen bananas in the freezer. It only needs 1 ingredient – frozen bananas. I’ve also added on a couple of “add-ins” to put a spin to it.
This is a gluten-free, vegan recipe, even the add-in alternatives!