Gaz Oakley - Plants-Only Kitchen

CONTENTS Welcome to the plants only kitchen! Wow my third cookbook! Ive worked on putting this book together over the last couple of years with the aim of creating beautiful tasty recipes that are SIMPLE to make. With no flair last, these recipes will wow whoever youre cooking for. Iwe made sure its even easier for you by adding icons next to each recipe to let you know which ones are Protein-packed, Gluten-free, made in 15 minutes, good for Batch Cooking, a Meal Prep Star or a One-pot Meal (see . My passion for cooking is still as strong now, as when I first walked into a professional kitchen at 15 years old. Im constantly learning and I love to experiment with new ingredients and techniques. You will see lots of dishes, ingredients and flavours in this book from all parts of the world, as Ive been lucky enough to do a lot of travelling in recent years.

Every food picture in this book is realthere are no fancy food photogaphy trickit is all real food, cooked and styled by me. I can guarantee that every dish tastes fantastic. Whether youve just gone vegan, are trying to cut down on animal products or are a long-term vegan, I hope you will enjoy Plants Only Kitchen. I look forward to seeing your recreations! Thanks so much for the support. Love, My go-to breakfast most days is porridge, but it can get boring. Here are my three favourite three ways to liven it up they all taste amazing!

porridge base 45g ( cup) porridge oats 240ml (1 cup) creamy non-dairy milk 2 tbsp maple syrup, or other natural sweetener Add all the ingredients to a saucepan and place over a low heat.

Stir the porridge with a spatula for 45 minutes. Once the porridge is thick and creamy, remove from the heat and serve. BANANA, HAZELNUT & CHOCOLATE

SERVES

COOKS IN 10 MINS

DIFFICULTY 3/10

1 quantity of porridge base (above) with 3 tsp raw cacao powder added when cooking 1 tbsp coconut oil 1 banana, peeled and sliced lengthways 2 tsp coconut sugar small handful of hazelnuts 1 tbsp cacao nibs While your porridge base is cooking, place a non-stick frying pan (skillet) over a medium heat and add the coconut oil. When the oil is hot, add the banana slices and sprinkle over the coconut sugar. Cook for 2 minutes on each side, until golden. STEWED STRAWBERRY & PEANUT BUTTER

SERVES

COOKS IN 10 MINS

DIFFICULTY 3/10

6 strawberries, stems removed and halved 3 tbsp maple syrup 1 quantity of base 1 tbsp peanut butter (I recommend Pip & Nut maple) fresh mint First up, stew the strawberries. STEWED STRAWBERRY & PEANUT BUTTER

SERVES

COOKS IN 10 MINS

DIFFICULTY 3/10

6 strawberries, stems removed and halved 3 tbsp maple syrup 1 quantity of base 1 tbsp peanut butter (I recommend Pip & Nut maple) fresh mint First up, stew the strawberries.

Put the strawberry halves into a saucepan with the maple syrup and a splash of water. Place over a low heat and cover. Allow the strawberries to stew for around 8 minutes, while making your base. Stir every now and then. Serve your porridge with the stewed strawberries, peanut butter and some fresh mint. PROTEIN-PACKED PORRIDGE

SERVES

COOKS IN 10 MINS

DIFFICULTY 3/10

1 quantity of base 100g ( cup) cooked quinoa 2 tbsp hemp seeds 1 tbsp chia seeds handful of mixed nuts 1 tbsp goji berries handful of fresh cherries, de-stoned Mix the cooked quinoa into your porridge base while it is cooking.

Top the quinoa porridge with the hemp seeds, chia seeds, mixed nuts, goji berries and cherries.

Believe it or not, buckwheat is actually a fruit seed, and is closely related to rhubarb. Buckwheat flour is great for gluten-free baking and is perfect for making quick breakfast pancakes like these, which are packed with protein.

SERVES

COOKS IN 25 MINS

DIFFICULTY 3/10

120g (1 cup) buckwheat flour 1 tsp baking powder 25g (1 scoop) vegan protein powder 240300ml (11 cups) non-dairy milk 3 tbsp agave nectar, or other natural sweetener 2 tbsp coconut oil, for frying small handful of fresh blueberries for the berry sauce 100g (1 cup) frozen mixed berries juice of lemon to garnish sprinkle of hemp seeds 2 tbsp non-dairy yogurt fresh mint drizzle of maple syrup (optional) In a bowl, mix together the buckwheat flour, baking powder and protein powder. Whisk in 240ml (1 cup) milk and the sweetener. The batter should be slightly thick, but still pourable.

Add a touch more non-dairy milk if needed. Set the batter aside. To make the sauce, add the frozen berries and lemon juice to a small saucepan, and place over a very low heat. Cover and simply allow the berries to cook down for 10 minutes. To cook the pancakes, place a non-stick frying pan (skillet) over a medium heat. Carefully, using kitchen paper, rub some of the coconut oil into the pan.

When the pan is hot, ladle in a spoonful of the batter. Use the back of the ladle to spread the pancake out into a nice circular shape. Quickly drop in some of the fresh blueberries. Cook the pancakes on each side for around 2 minutes or until golden. Repeat the process until youve used all the batter. To speed up the cooking, I like to get a couple of frying pans (skillets) going at the same time! Make sure you carefully grease the pans between cooking each pancake and turn down the heat if needed.

I recommend using a palette knife to flip the pancakes. Serve your pancakes with the berry sauce, a sprinkle of hemp seeds, a spoonful of non-dairy yogurt and some fresh mint.

See how eggy my looks. Ackee is a Jamaican fruit, typically served with salt fish. It can be bought from most supermarkets in cans.

SERVES

COOKS IN 20 MINS

DIFFICULTY 3/10

2 tbsp vegetable oil 5 spring onions (scallions), finely chopped tsp dried garlic, or 1 fresh clove, finely chopped yellow or red (bell) pepper, finely sliced 1 tsp smoked paprika 2 tsp dried thyme 1 x 540-g (19-oz) can ackee, drained and patted dry 60ml ( cup) non-dairy milk handful of baby spinach leaves, washed, with any large stems removed pinch ground pepper pinch sea salt Heat the oil in a non-stick frying pan (skillet) over a medium heat.Next page