Black Bean Pasta

Black bean noodle meets stir-fried pasta – that’s what our black bean pasta is like. It doesn’t contain a chunjang (fermented black bean paste) like the traditional Korean-Chinese black bean noodles, jjajangmyeon. However, in place of chunjang, it is made using a blend of black beans, garlic, ginger and other flavour enhancing ingredients. This blend is used to stir fry vegetables (keeping the recipe low-fat) then the rest of it is tossed with pasta to make a delicious, umami, flavoursome meal.

The black beans in this recipe are great sources of nutrients such as protein, fibre, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pantothenic acid (vitamin B-5), pyridoxine (vitamin B-6), folate (vitamin B-9), calcium, copper, iron, magnesium, manganese, omega fatty acids, phosphorus, potassium, selenium and zinc. Although black beans are high in carbohydrates they have a lower glycemic index than a lot of other high carb foods. They also aid in minimising the risk and effects of diabetes by reducing the spike in blood sugar levels from consuming food. You can find more information about the benefits of the nutrients found in black beans in our Nutrient Index.

Without further ado, here’s our black bean pasta recipe!

Bon Appétit!

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Vegan Bigos – Polish Hunter’s Stew

Bigos, also known as ‘Hunter’s Stew,’ is a traditional Polish dish consisting of sauerkraut, fresh cabbage and a smoked Polish sausage known as “kiełbasa” and, occasionally, some other forms of meat. You can find this beloved dish at various Polish events and always made slightly different (depending on who made it) but still enjoyed by the general public.

Our bigos recipe is greatly influenced by that of Samantha’s (our founder’s) aunt who lived in Poland from her mid-teens and into adulthood. It is also influenced by recipes she’s read and those told to her by Polish friends.

We can attest that, although the recipe is different, this vegan bigos smells and tastes like the traditional (non-vegan) bigos and is both nutritious and delicious!

We hope you enjoy our recipe and, if you are Polish, please share the differences between this recipe and yours in the comments section under this post or on our Instagram page.

Bon Appétit!

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Know Your Milk: Your Guide to Plant Milks

Over the years, people have become more aware of the negative environmental, health and animal welfare impacts of the dairy industry and dairy consumption. This has lead to more research into alternatives for dairy products such as beverages consumed for centuries that look or perform similarly to dairy for particular uses. These beverages include the coconut milk used in Asian curries, soy milk, which has been produced and used in China for the last 7 centuries and tiger nut milk and rice milk which have been used in the western and northern parts of Africa, and in Spain, to make kuunu aya, horchata de chufa and horchata de arroz before 1000AD. As a matter of fact, the white liquid formed from blending grains, tubers, seeds and some fruits with water has been referred to as “milk” for the last 8 centuries!

Whether you are allergic to dairy, lactose-intolerant, vegan or just looking to reduce your consumption of animal products/by-products, there is a plant milk for you. Some of these kinds of milk compare closely with the nutritional value of dairy, without the potential negative health effects, while others contain nutrients that can not be found in dairy making them healthier or more suitable for certain purposes.

In this article, we are going to introduce you to a few plant milks to give you a better idea of what they are and make it a bit easier for you to find the most suitable milk for you.

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Wholewheat Waffles

Waffles are a delightful breakfast addition! They can be eaten on their own, doused with syrup, toasted with jam, butter or cream cheese spread on them, with fresh fruit, ice cream or breaded and fried seitan/tofu on them or even as a replacement for the bread in a sandwich. Yes! That’s actually a thing! We’ve never tried it, but it is a thing!

Our wholewheat waffles have the same texture, and taste just like, conventional waffles made with plain/white flour, eggs and dairy. Yet, they don’t contain animal by-products and they are made even healthier by the nutrients still intact in the wholewheat flour which would otherwise not be present if white flour was used.

These waffles contain thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxamine (vitamin B-6), pantothenic acid (vitamin B-5), folate (vitamin B-9), betaine, calcium, choline, copper, iron, magnesium, manganese, omega fatty acids, phosphorus, potassium, protein, selenium and zinc. You can find more information on the functions of these nutrients in our Nutrient Index.

Without further ado, here’s our recipe to these amazing easy-to-make waffles!

Bon Appétit!

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Pulled “Pork” Pasta

Pulled ‘pork’ pasta is both an aesthetically pleasing and delicious meal. By tweaking our recipe for the pulled “pork,” you can make vegan versions of shredded chicken and shredded duck.

The question on your mind right now is probably, “what could have been used to make the pulled pork?” Initially, you might have thought of tofu or seitan, but for this recipe, that’s not the case. Today, we are going to introduce you to a new pantry ingredient – jackfruit!

Whenever we’ve mentioned jackfruit to people, we receive comments like, “a fruit named jack?” or “how can you make something so savoury with a fruit which is sweet?” Well, although jackfruit is a bright yellow-orange, bubblegum tasting fruit, when it’s young/unripe it’s a rather beige colour and savoury, although it might be possible to get a hint of a sweet undertone to its flavour when eaten uncooked. Young jackfruit is excellent at holding the flavour of whatever it is seasoned/cooked with and is so fibrous that it can easily be pulled or shredded to mimic the texture and consistency of pulled and shredded meats.

Jackfruit contains good amounts of vitamin A, vitamin C, thiamine (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-3), pyridoxamine (vitamin B-6,) folate (vitamin B-9), fibre, calcium, copper, iron, magnesium, manganese phosphorus, potassium, selenium, sodium zinc, omega-3 and omega-6 fatty acids and even protein. You can find more information on the roles of these nutrients in the body in our Nutrient Index.

So, without further ado, here’s our pulled “pork” pasta recipe!

Bon Appétit!

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Buddha Bowl

Buddha bowls are a collection of various, usually vegan or vegetarian, meals foods served together in a wide pasta bowl or high-rimmed plate. They usually consist of grains, a protein source, a fat source, cooked vegetables and raw vegetables. Some times, they also include a bit of a sauce. Basically, they are balanced meals in a bowl.

Buddha bowls are not something we created. They have been growing in popularity, especially in the plant-based community, since 2013. According to the author of Buddha’s Diet, Zen priest, Dan Zigmond, the name is derived from the act of Buddha walking through the streets with his bowl and eating whatever the local people would place in his bowl as alms.

We would like to share a simple, yet very nutritious recipe for a Buddha bowl with you today. No measurements are given as it’s expected to be made to taste and with as much or as little of each ingredient as you would like.

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Seitan Recipe

Seitan is a vegan meat substitute that has been growing in popularity over the years. It is so versatile that nowadays, it is used to make vegan beef, fried chicken, ham slices, sausage, minced meat and so on. Apart from its versatility, seitan is also a great source of protein and various minerals, such as iron, selenium, calcium, phosphorus and copper.

What is seitan made from? Seitan is a product of the vital wheat gluten, which is the pure protein found in wheat flour. However, unlike wheat flour, seitan is low in carbohydrates and mostly does not contain starch. Seitan is made by hydrating this protein with a range of seasonings then cooking in a way specific to the final product desired. In our opinion, this meat substitute is more similar to both the appearance and texture of meat.

Without further ado, here’s one of our delicious seitan recipes!

Bon Appetit!
Sponsored by: At His Feet Devotionals, who funded the making of this recipe.
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Coconut Dhal with Flatbread

Dhal is the perfect comfort food for any time of the day. It is flavoursome, nutritious and, as we love to describe it, a hug in a bowl. It can be eaten with rice, but we prefer to eat it with freshly made flatbread.

The main ingredient in a bowl of dhal is lentils or split peas, those are basically what the term, “dhal” means. Split peas and lentils both contain good amounts of  protein, vitamin A, thiamin (vitamin B-1), riboflavin (vitamin B-2), niacin (vitamin B-4), pantothenic acid (vitamin-B-5), pyridoxamine (vitamin B-6), folate (vitamin B-9), cobalamin (vitamin B-12), choline, vitamin C, vitamin K, calcium, iron, magnesium, molybdenum, phosphorus, potassium, zinc, copper, manganese, selenium, dietary fibre and omega fatty acids. These are only a few of the nutrients our coconut dhal contains. Their descriptions and benefits can be found in our Nutrient Index.

We hope you enjoy our dhal recipe.

Bon Appétit!

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Holiday Specials: Festive Potatoes

‘Tis the season or delicious foods!

December brings about a lot of celebrations! There’s the Fiesta of Our Lady of Guadalupe, Kwanzaa, Omisoka, and we most definitely cannot forget Christmas. Seriously, there are lights and Christmas trees everywhere so there’s actually no way you can’t remember Christmas.

Today, at LickYourPlates, we are bringing a holiday recipe to you. In our LickYourPlates Holiday Specials. Our Festive Potatoes are a delicious way to zhuzh up your regular roast potatoes by adding more flavours to it creating a tasty crispy outer layer complemented by a fluffy delicious centre. We are going to equip you with two recipes. The first is the one pictures and the second created a paler coloured roast.

Hope you have a happy and extremely delicious month!

Bon Appetit!

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Holidays Specials: Jollof Rice

Christmas Day in Nigeria is not normal without Jollof Rice. Jollof rice is the traditional celebration food of Nigeria. There’s party jollof, funeral jollof, thanksgiving jollof, I-woke-up-this-morning jollof, the-sun-is-shining jollof. Okay, we’re getting carried away now!

Nigerian love celebrating with jollof, fried rice, plantain and so on. So, if you’re not Nigerian and you’ll like a little switch up on your Christmas dinner, why you try our simple jollof recipe. Serve with a side of fried plantains, a salad and tofu or seitan.

Bon Appétit!

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