BREAKFAST – Beets me

How to Make Vegan Butter

Beets me — Fri, 12 Feb 2021 17:00:00 +0000

From time to time I’ve been asked what vegan butter I use for my recipes and it was about time to let you know! Easy to make, creamy, soft the perfect vegan alternative to dairy butter. And the best part? Less than 10 ingredients are required to make it! Perfect for cooking, baking, frying or even for your breakfast! 100% natural with ingredients you can easily find or have already in your kitchen! Give it a go and I’m sure you will love it!

How to Make Vegan Butter

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy to make, creamy and soft vegan butter!

Ingredients

1/2 cup almond flour
1/2 cup + 1 tbsp oat milk
2 tbsp nutritional yeast
1 tsp salt
1 tsp apple cider vinegar
1/4 cup olive oil
1 cup refind coconut oil
1 pinch turmeric

Directions

In a blender add all the ingredients except for the olive oil and the coconut oil. Blend until well incorporated. Slowly pour in the olive oil and then the coconut oil until creamy consistancy.
Empty the mixture in a container and transfer to the fridge for at least 3 hours to set. Keep stored the fridge for about 2 weeks.

Notes

You can omitt the turmeric since it only adds colour.
Use any plant based milk you like. Avoid using soy milk as it might curdle

Nutrition Facts

70 servings per container

Amount Per ServingCalories35
% Daily Value *
Total Fat 5g 8%
- Saturated Fat 2.8g 14%
Cholesterol 0mg 0%
Sodium 36mg 2%
Potassium 2mg 1%
Total Carbohydrate 0.3g 1%
- Dietary Fiber 0.1g 1%
- Sugars 0.1g
Protein 0.1g 1%

Calcium 3%
Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or jyst want to say hi drop your comment below.

Happy cooking!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Beets me — Wed, 27 Jan 2021 17:00:00 +0000

Hi friends! How are you? So, today’s recipe is one of those that I make quite often! Probably every week. I’m a sucker for scrambled tofu and I can have it every single day! My recipe is an absolut favorite! Creamy, hearty, filling and sooo good! The secret to this recipe is the cashew cream which adds to the tofu the fatty texture it needs to be perfect! Most scrabled tofu recipes are usually a bit dry for me but with the addition of the cream it gets just the way I like it! The cherry tomatoes add a nice little garicky touch to it which you will love and the spinach (though it can be omitted) is the perfect match to scrambled tofu! I know I get a bit excited over this recipe but hey… I love it! Give it a go and let me know in the comments what you think!

Scambled Tofu with Spinach and Amazing Roasted Cherry Tomatoes

Recipe by Konstantinos – Beets meCourse: BREAKFAST, MAIN COURSE, MOCK MEATSCuisine: EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

The best ever scrabled tofu recipe! Rich, creamy and absolutely delicious!

Ingredients

The Cherry Tomatoes
2 clusters cherry tomatoes
1 garlic clove pressed
Olive oil
1 pinch salt
Fresh rosemary
The Scrambled Tofu
4 tbsp olive oil
1 onions finely chopped
400 gr tofu
1/4 tsp cumin
1 tsp garlic powder
3/4 tsp turmeric
1/2 tsp sweet paprika
1/4 cup cashew or soy cream
1/4 cup water
1/2 – 1 tsp salt
100 gr fresh spinach
Kala namak (black himalayan salt)

Directions

Preheat oven at 200°C. Line a baking tray with parchment paper. Add the two clusters and and the garlic clove pressed. Sprinkle with some olive oil, salt and black pepper and bake for about 15 minutes.
In pan over medium heat add the olive oil. Once hot throw in th eonion and saute until translucent. Using your hands crumble the tofu in the pan and saute for about 8 minutes. Add all the spices and stir.
Add the cashews cream and the water. Once creamy and thick add the salt and the spinach and give it a good stir. Once spinach is wilted turn heat off and sprinkle some kala namak over it.
Serve with the roasted cherry tomatoes on the side and some grilled bread.

Notes

You can omit the spinach if you like.

Nutrition Facts

2 servings per container

Amount Per ServingCalories386
% Daily Value *
Total Fat 27.4g 43%
- Saturated Fat 4g 20%
Cholesterol 0mg 0%
Sodium 338mg 15%
Potassium 1202mg 35%
Total Carbohydrate 21.8g 8%
- Dietary Fiber 8.9g 36%
- Sugars 7.2g
Protein 22.3g 45%

Calcium 552%
Iron 10%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say drop your comment below.

Happy cooking!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Beets me — Tue, 26 Jan 2021 09:00:00 +0000

Many years ago I visited a small coffee shop where I had the chance to try out the best ever hot chocolate there was! Unfortunately the coffee shop at some point closed so no more hot chocolate for me. The years went on and I totaly forgot about it. But a few day ago while I was working on a new recipe I decided to make myself an hot chocolate. It was a rather cold day and a hot drink was very much needed! A few minutes later I was in shok! Without even realising it I had created a rich, creamy thick hot chocolate which was exactly (or so I remember) like the one I had many years ago!

Indulge yourself in this amazing hot drink with its rich consistancy and flavors which will shoot you straight to heaven! Give it a go and let me know what you think!

The Best Vegan Hot Chocolate! Rich, Creamy and Absolutely Amazing!

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

A rich and creamy hot chocolate that everybody loves!

Ingredients

2 cups cashews milk (HERE)
3 tsp cocoa powder
2 tsp coconut sugar
2 pinches salt
1 – 2 pinches cayenne pepper
Other ingredients
1 can coconut milk (left in the fridge for 2 days)
40 gr powdered sugar
Chocolaet shredds

Directions

In a non stick pot over medium heat add the cashews milk, cocoa, coconut sugar, salt, cayenne and stir to combine. Bring to a boil and simmer for 3 to 4 minutes stirring constantly until it thickens up. Once thick turn heat of and serve.
For the coconut whipped cream
In a bowl add only the cream seperated from liquids of the coconut milk and the powdered sugar. Using a hand mixer beat the cream until fluffy. Add 2 – 3 tbsp of coconut whipped cream over the hot chocolate, sprinkle some shredded chocolate over it and enjoy!

Notes

Make sure to use the cashews mik from this recipe (HERE) exactly as it is or else I can’t guarntee you that it will thicken up.

Nutrition Facts

2 servings per container

Amount Per ServingCalories337
% Daily Value *
Total Fat 15.3g 24%
- Saturated Fat 10.2g 51%
Cholesterol 0mg 0%
Sodium 457mg 20%
Potassium 125mg 4%
Total Carbohydrate 47.1g 16%
- Dietary Fiber 7.7g 31%
- Sugars 33.4g
Protein 1.2g 3%

Calcium 680%
Iron 2%
Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

EASY TO MAKE ALMOND MILK AT HOME

Beets me — Fri, 18 Dec 2020 17:00:00 +0000

Hi friends! Making your own almond milk has never been easier! Though there are many available options in groceries stores nothing can compare to a glass of freshly made nut milk! It’s healthier, tastes perfect, and it’s cheaper! All you need is a nut bag or a cheese cloth and some almonds! You can add any sweetener you like (or none) and make it as creamy as you want it! Give it a try and let me know how it was!

EASY TO MAKE ALMOND MILK AT HOME

Recipe by Konstantinos – Beets meCourse: BREAKFASTCuisine: European, GreekDifficulty: 1/5

Servings

servings

Prep time

minutes

Easy, healthy and delicious almond milk at home!

Ingredients

1 cup raw almonds
4 cups water
2 medjool dates
1 tsp vanilla extract
1 pinch salt

Directions

Soak almonds for at least 6 hours or overnight!
Remove the stone from the dates. Add all ingredients in a blender and blend for a minute or two until creamy and smooth. Strain the milk using a nut bag, or by using a cheese cloth – Lay the cheese cloth on a sieve colander which is placed on a mixing bowl, pour over the almond milk, carefully gather the corners of the cheese cloth, and lift up. Squeeze until all of the liquid is extracted. Discard pulp, or save it for another recipe!
Before use make sure to stir. Store in the fridge for 3 – 4 days.

Notes

You can add less water to make the almond milk creamier.
Instead of dates you can use the sweetener of your choice.
If you want to remove the skins soak the the almonds 5 minutes in hot water.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Beets me — Wed, 02 Dec 2020 17:00:00 +0000

Hi friends! How are you; Hope you are all dong great! Today we will be looking at how we can make at home peanut butter! Peanut butter is super delicious and can be used in so many ways. But store bought peanut butter can be so unhealthy and some times expensive. But we can make our very own peanut butter at home quite easy. All you have to do is add some peanuts in a food processor and process until creamy. In this recipe I’m adding a tbsp of sunflower oil to help reach a smoother consistency, and medjool dates as a natural sweetener. Try it out and let me know what you think!

EASY, HEALTHY HOMEMADE PEANUT BUTTER WITH MEDJOOL DATES

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: American, EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Super easy, healthy and delicious homemade peanut butter.

Ingredients

250 gr roasted peanuts
4 medjool dates
1/4 tsp salt
1 tbsp sunflower oil

Directions

Open a kitchen towel and add the peanuts in the center. Fold the towel like an envelope and rub the peanuts with your hands pressing them on the towel to remove the skins.
Add all ingredients in a food processor and process until smooth and creamy – this might take about 8 to 10 minutes. Stop from time to time to scrap down the sides.
Store in an airtight container for several weeks.

Notes

If using raw peanuts line a baking tray with parchment paper and roast them for about 25 minutes in a preheated oven at 170°C.
Instead of medjool dates you can add the sweetener of your choice.

If you have any questions or want to say just hi drop your comment below.

Happy cooking!

CHICKPEA OMELETTE WITH ASPARAGUS

Beets me — Mon, 23 Nov 2020 17:00:00 +0000

Hi friends! Once again welcome to my kitchen! Hope you are all doing great! Today I decided to make for you one of those recipes that I love making when I don’t feel like cooking. Because it’s super easy, filling and delicious! A chickpea omelette! Ready in 30 minutes, perfect fot a quick lunch or dinner! You can add any vegetbales you like , or even mushrooms and make your omelette as fancy or simple as you like!

Give it a go and let me know what you think!

CHICKPEA OMELETTE WITH ASPARAGUS

Recipe by Konstantinos – Beets meCourse: MAIN COURSEDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy, filling and delicious chickpea omelette!

Ingredients

3 tbsp vegetable oil
1 medium potato cut in thin slices
1 medium onion chopped
5 – 6 asparagus
120 gr chickpea flour
140 ml water
100 plant based milk (unsweetened)
2 tbsp nutritional yeast
1 tsp kala namak (black salt)
1 pinch cumin
1/2 tsp garlic powder
Black pepper
2 – 3 tbsp shredded vegan mozzarella
2 tbsp chives chopped

Directions

In a pan over high heat add some vegetable oil and fry the potatoes. Once ready take them out and leave them on a piece of paper towl to absorve excess oil.
In the pan add the onion and the asparagus. saute until translucent. When ready take them out and leave them beside the potatoes on the paper towl.
In a bowl whisk together the chickpea flour with the plantbased milk, the water, nutritional yeast, garlic powder, salt, cumin and black pepper. Add the potatoes, the onions and the asparagus. Empty the mixture in the pan and lower the heat. Cover and let cook for about 6 – 8 minutes or until the edges turn a bit golden.
Carefully flip the omelette add on top the shredded mozzarella and let cook for another 4 – 5 minutes
Once ready serve with some chopped chives on top.

Notes

Instead of asparagus you can add any vegetable yoou like in your omelette.

If you have any questions or want to just say hi drop a comment below!

Happy cooking!

EASY AND DELICIOUS BANANA PANCAKES – PERFECT FOR BREAKFAST

Beets me — Fri, 13 Nov 2020 17:00:00 +0000

Hi friends! Do you have seriously ripe bananas and have no clue of what to make with them? Just make pancakes! Easy to make, with simple ingredients, and super delicious pancakes! Serve these with some extra bananans on top, chopped hazelnuts or any other fruits and nuts you like, and of course with some maple syrup! So much yumminess! Perfect for breakfast or any other time of the day! Try them out and let me know what you think!

EASY AND DELICIOUS BANANA PANCAKES – PERFECT FOR BREAKFAST

Recipe by Konstantinos – Beets meCourse: BREAKFAST, DESSERTSCuisine: American, EuropeanDifficulty: 2/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Perfect banana pancakes with chocolate chips! Easy to make and delicious

Ingredients

1 ripe banana
3/4 cup + 2 tbsp plant based milk
1/2 tbsp agave syrup
2 tsp coconut oil
1 cup all purpose flour
1 1/2 tsp baking powder
1 pinch salt
1/4 cup chocolate chips
2 tbsp hazelnuts chopped
Maple syrup for serving

Directions

In a bowl add the banana and mash it using a fork. Add plantbased milk, agave syrup and coconut oil and mix well.
Add flour, baking powder, salt, finely, chopped hazelnuts and chocolate chips and stir until well inorporated.
Heat a non stick pan over high heat, add a tsp of oconut oil, and pour a 1/4 of cup batter in the pan. When bubbles form on the top and sides get a litlle brown flip upside down using a spatula. Each side needs about 2 – 3 minutes. Continiue with the rest of the batter.
Serve with some extra hazelnuts, maple syrup or fruits.

Notes

If the batter is too runny add a tbsp flour. If too thick add a splash plantbased milk.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!

EASY AND HEALTHY ALMOND GRANOLA PERFECT FOR BREAKFAST

Beets me — Mon, 09 Nov 2020 17:00:00 +0000

Hi friends! Hope you are all dong great! Today we will be making something healthy and nutritious to start your day! This delicious almond granola is easy to make and perfect for breakfast or snack! Ready in 30 minutes serve with some soy yogurt or plant based milk and fresh fruit. You can play with any ingredients you like and add different nuts, seeds and dried fruit. Try it out and let me know what you think in the comments!

SUPER EASY AND HEALTHY ALMOND GRANOLA

Recipe by Konstantinos – Beets meCourse: BREAKFASTCuisine: European, AmericanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

Easy almond granola ready in 30 minutes for a healthy and delicious breakfast.

Ingredients

2 cups oats
1/2 cup raw almonds roughly chopped
2 tbsp brown sugar
1/2 tsp cinnamon
1 pinch nutmeg
1 pinch salt
4 tbsp peanut butter
1/2 cup agave syrup
1 1/2 tsp vanilla extract
3 tsbp pumpkin seeds
3 tbsp cranberries (dry)
3 tbsp raisins
3 tbsp shredded coconut

Directions

In a bowl add the oats, the almonds, the sugar, cinnamon, nutmeg and salt. Stir until well incorporated.
In a second bowl add the peanut butter, agave syrup and vanilla extract. Mix well.
Add the wet mixture to your oats and stir. Add the rest of the ingredients (except for the shredded coconut) and stir until combined.
Pre heat your oven at 170°C. Line a baking tray with parchment paper. Empty your mixture in the tray and spread at about 1 cm thick. Bake for about 20 minutes or until some golden brown edges appear.
Take out of the oven and let cool completely. Once cooled break in pieces and store in an airtight container and top with shredded coconut.

Notes

Instead of almonds and cranberries you can add the nuts and dried fruit of your preference
Serve with a plant based milk ot soy yogurt, fresh fruits and nuts.

If you have any questions or just want to say hi drop a comment below.

Happy cooking!

EASY AND DELICIOUS 6 INGREDIENT CHOCOLATE HAZELNUT SPREAD

Beets me — Sat, 31 Oct 2020 17:02:22 +0000

Hi friends! This is one those recipes that can be done in just a few minutes and evrybody loves! The best chocolate spread with hazelnuts! Perfect for breakfast or for a snack! Or even to satisfy your sweet tooth! Give it a try and you wont be disappointed!

EASY AND DELICIOUS 6 INGREDIENT CHOCOLATE HAZELNUT SPREAD

Recipe by Konstantinos – Beets meCourse: Breakfast, DessertCuisine: EuropeanDifficulty: 1/5

Servings

servings

Prep time

minutes

Cooking time

minutes

An easy chocolate sread with hazelnuts that everybody will love!

Ingredients

160 gr gazelnuts
70 gr dark chocolate
1/2 cup coconut cream
1/4 cup agave syrup
1 pinch salt
1 tsp vanilla extract

Directions

Pre-heat oven at 180°C. Add the hazelnuts on a baking tray and bake for about 10 minutes. Take them out and let cool.
Open a kitchen towl and place the hazelnuts in the center. Fold the all ends to the inside closing the towl like an envelope. Rub the the hazelnuts over towl with your hands to remove skins.
Add hazelnuts in a high speed blender and blend until butter consistency. Melt the chocolate in double boiler. Whle chocolate is melting add all the rest of the ingredients in the blender and pulse a few times. Pour the chocolate in the blender and blend until creamy.
Empty in an airtide container and consume within 5 days.

Notes

Instead of agave syrup we could add maple syrup.

If you have any questions or just want to say hi drop your comment below.

Happy cooking!