I know, I know. It’s been a while since our last post. Just for being patient and dedicated superfans of A Tale of Two Bougies, we’re rewarding you with three recipes. THREE. RECIPES. IN ONE POST. And they’re all vegan, free of gluten and lactose, and delicious. Aren’t we lovely.
Banana, lime, ginger, coconut, rhubarb, radish, almonds, green tea, chia, oats. In one hit.
That definitely has to count as healthy.
WAIT. Let’s break that down. Radishes with breakfast? WHAaaaAAAAAaaaat? BUT AREN’T THEY A VEGETABLE??!?!?!
Yes, yes they are. They’re delicious when they’re savoury, but they’re also delicious when they’re sweet. With breakfast. I KNOW, RIGHT? My mind is being blown too.
There may seem to be a lot of strong flavours in the mix here, but trust, this combination is definitely the Flayva Flav of the breakfast world. Winner.
Lime and coconut? Classic gags. Ginger and Rhubarb? You can’t go wrong. Green Tea? That’s pretty much already a breakfast beverage anyway.
Asian inspired breakfast of champions? Come on now, did you really expect any less of me?
This recipe replaces the typical yoghurt and milk component of overnight oats with banana and almond milk, so not only is this recipe great for vegans, but it’s great for those with an intolerance to lactose as well! Not to mention that good quality, pure oats are also gluten free!
Serve the oats with poached rhubarb, radish crisps and pan-toasted almond slivers or crushed, toasted pistachios. Do whatever. It’s your breakfast.
Vegan Lime and Coconut Overnight Oats, adapted from Oh She Glows’ Vegan Overnight Oats.
1/3 cup regular oats
1 cup almond milk, and more if needed
2 tablespoons chia seeds
1 ripe banana, peeled and smashed
1/4 cup shredded coconut
1 teaspoon lime peel
juice of one lime
Mix all ingredients in a bowl and leave in the fridge to soak overnight.
Green Tea and Ginger poached Rhubarb, adapted from Epicurious.
1 cup water
3 Green Tea tea bags
1 bunch fresh rhubarb, trimmed, cut into 2-inch lengths (about 2 pounds trimmed)
1/4 – 1/2 cup sugar
1 large knob fresh ginger, peeled and smashed
Bring the water to boil in a large saucepan before adding tea bags. Remove from heat and let the tea bags steep for 15 minutes before discarding bags.
Add the ginger, rhubarb and half of the sugar to the liquid mixture, stirring over medium heat and bringing to the boil. Taste and add remaining sugar if required. I like mine quite tart, so typically reduce the sugar quantity.
Reduce the heat and simmer for roughly 10 minutes, or until the rhubarb is just cooked through. Remove the ginger, and refrigerate until chilled.
Cinnamon Sugar Radish Chips, adapted from Pinch of Yum.
1 bunch radishes, cut into thin rounds.
1 tablespoon olive oil
1 teaspoon honey or maple syrup
2 tablespoons sugar
1/4 teaspoon cinnamon
Preheat oven to 180ºC.
Steam or microwave radishes briefly until slightly softened, draining any excess liquid.
Combine cinnamon, sugar, honey and olive oil. Pour mixture over radishes to coat evenly.
Spread rounds over a baking tray lined with paper and bake for 12-15 minutes. Turn radishes over and reduce the temperature of the oven to 100ºC for a further 15-20 minutes or until crisp.