Bananananana

Out of all the baking, I think I make banana bread most often. It’s a great thing to make when you have ripe bananas (which I always have), it’s easy and everyone loves it. This is why it is so so weird that there isn’t a single banana bread recipe on my blog yet! How is this even possible?? That needed to change. So I made my favourite ever banana bread, to share it with you. I think it’s a great autumn recipe too, with lots of delicious cinnamon. I do not always feel like it, but you can also add 1/2 a tsp of ginger powder or all spice, to get the taste of autumn a little bit more. It’s up to you! This banana bread recipe is free from refined sugar and made with coconut oil. I don’t think I will ever call it healthy, but let’s say that it is not that bad for you. Unless you eat it with (plant based.. duhh!) vanilla ice cream, like I often do (sooo good!). Just an extra tip.. after it is all cooled down, slice it up and freeze them separately. This way you can have a fresh slice of banana bread for snack whenever you want to.

BANANANANANA

Serves: 8-10

Dry Ingredients:
1,5 cup flour
2 tbs custard powder
1 tsp baking powder
1/2 tsp baking soda
1,5 tsp cinnamon
pinch of salt

Wet ingredients:
1 cup medjool dates
3 ripe bananas
1/2 cup yogurt
1/2 cup oat milk
1/4 cup coconut oil
2 tbs maple syrup
1 tsp vanilla extract
1 tbs ground flaxseed

Extra:
1/3 cup rolled oats
2 tbs pumpkin seeds
2 tbs sunflower seeds
1/2 cup pecans
1/3 cup raisins
1 small banana (finely chopped)
1/3 cup chocolate (chopped, optional)
1 banana (cut in length, optional)

-Preheat the oven at 180C.
-Mix all the dry ingredients.
-Mix all the wet ingredients and slowly mix this into the dry ingredients.
-Mix in all the extra things, except the banana you’ve cut in length.
-Grease a baking tin and divide the banana bread mixture in the tin.
-Put the cut banana on top and press it lightly into the mixture.
-Put it in the oven for 55-65 min.
-Let it cool down before slicing it up. 

Do you love banana bread? It’s a great thing to make and to share! Please show me your creation. You can do this by tagging e or by using #planetmanel. Thank you! X

Magic Tea

An extra recipe this week! Tomorrow my ultimate banana bread recipe will come online, but I wanted to add this one as well, as I already made my first few cups of this and I noticed that people around me are in need of this recipe (I’m not ill or anything, but I started to drink this to prevent this from happening). I thought this recipe was on my blog already, but I was very wrong. I gave this recipe to so many people in the past and I often use it myself. Especially in the colder seasons, which is now. You have probably noticed the (weather) change as soon as autumn started. Rain and moisture in the air.. people are putting their heatings back on (including me! A few times now I was super happy that I’ve got a little heater in my van), spreading germs everywhere.. the perfect recipe for getting a cold and the flu! This needs a counter-recipe and that is exactly what this is. I swear this recipe works. It’s simple, but it saved me so many times and the many people I shared it with benefitted as well. This isn’t only good for when you feel under the weather by the way, but it’s also a great way to prevent getting ill. I hope it will work for you as well!

MAGIC TEA 

Serves: 1

1,5 cup water
1 tbs (loose) green tea leaves
1/2 lemon (juice)
1 tbs fresh ginger (grated)
1 tsp fresh turmeric (grated, optional) 
1-2 tsp agave nectar (optional)
Lots of Love

-Add love to all the following steps:
-Boil the water and let is sit until it’s about 80C (takes about 3-5 min).
-Put the green tea leaves in the water and let it steep for 3-4 minutes.
-Add the lemon juice, ginger, turmeric and the agave nectar and let it steep for 2 minutes.
-Drink 3-4 cups a day or 1 cup daily when used as a prevention.
-Aim to eat the ginger/turmeric as well.
-Within 20 minutes you will already feel a difference.

Obviously I am not a doctor, but I created this recipe by experience and it has worked many times for me. I hope it will work for you as well! I’d love to hear if it made a difference for you! You can do this down below, tag me on Instagram or by using #planetmanel. Thank you! X

Quinoa Start

Did you have quinoa for breakfast before? It’s not something you will think of as a breakfast, but it’s actually a perfect start of your day. Quinoa is super healthy! It’s high in protein and also contain sufficient amounts of all nine essential amino acids. That is not all, it also contains magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and it’s high in fiber. Oh and it’s gluten free! I often cook some quinoa in the beginning of the week and keep it in the fridge. This way I can use it in salads etc. during the week, but also for this recipe. Quinoa is actually a seed and it has quite a neutral taste, this is why it’s perfect to enjoy in savoury and sweet dishes. I’m sure that if you’ve had quinoa before, you probably had it for lunch or dinner in a savoury dish, but why not try it like this?

QUINOA START 

Serves: 1 

1 cup quinoa (cooked)
1/2 cup oat milk
2 tbs porridge oats
1 tbs maple syrup
1/4 tsp cinnamon
fresh berries

-Put everything in a pan, mix it up and let it come to boil on a medium heat.
-Lower the heat and let it simmer for another 1-2 minutes. Keep stirring!
-Put it in a bowl and add some delicious fresh berries.

Are you going to try this for breakfast? Please let me know if you liked it and what toppings you chose. You can do this in the comments below, by tagging me or by using #planetmanel on Instagram. Thank you! X

Quick Start

The easiest breakfast ever! You probably heard about overnight porridge already. It’s the best, easiest and fastest breakfast you can make and it’s also nutritious and it releases its energy slowly. What more do you want?! The recipe I’m giving you is quite a basic recipe, but it’s how I make it. You can make lots of varieties. This one is a bit like a chia pudding too. Chia seed is full of fiber, protein, omega-3 and it has various micronutrients. This makes it a perfect way to start your day. The best is that it’s very easy to make. You make it before you go to sleep (will only take 1 minute, don’t worry!) and it’ll be ready for you the next morning. What means that even when you’re in a rush, you can still enjoy a nutritious breakfast that will keep you going all morning.

QUICK START 

Serves: 1

base
1/2 cup oats
1 tbs chia seed
1 cup plant based milk

toppings
fresh fruit
dried fruit
cinnamon
nuts/seeds
maple syrup 

-Mix the oats, chia seed and milk in a container (with lid) and put it in the fridge overnight.
-In the morning: give it a good mix and add any toppings you like.

Are you going to try this recipe? Please let me know in the comments below and show me your beautiful and yummy creations. You can do this via Instagram by tagging me or by using #PlanetManel. Thank you! X

Pink Morning

A very pink morning to you! Did you have breakfast this morning? Or at what time do you break your fast? I often do this between 10:00-12:00 as I like intermittent fasting. Breaking my fast is always a nice moment. If I don’t drink a big glass of celery juice first, I like to start with this pink goodness. It’s a great way to get some extra fruit (vitamins!) and some healthy fats and protein into your system, what means that it’s a great start of your day. I can easily keep going on this for several hours. This is why I tend to have something like this when I break my fast early (10:00). Don’t worry about it not filling you up, because it’s a large portion. You can just sip on it whilst commuting or working or split it in half and drink it as a snack later in the morning or afternoon. This is definitely one of my favourite smoothies!

PINK MORNING

Serves: 1

1 cup yogurt
1 cup plant based milk
½ cup oats
1 cup frozen mixed berries
1 ripe banana
1 tbs peanut butter
1 tbs flaxseed
½ tsp cinnamon
1 tbs agave nectar (optional)
extra plant based milk (optional)

-Blend until smooth. I like to add some extra plant based milk after it’s finished.

Are you going to try this recipe? Please let me know in the comments below or show me your beautiful and yummy creations via Instagram. You can do this by tagging me or by  using #PlanetManel. Thank you! X

Tofuture

I wanted to put some more basic recipes on my blog. Scrambled tofu is one of the first things that comes to mind and many people have asked me about this recipe. So here it finally is! It’s simple, nutritious and super delicious. I always make it this way and everybody loves this. It’s just so good, I can really crave this. I often eat this for lunch after coming back from a work out or when I’m just very hungry. There is not a lot that can top this! It’s perfect as a scrambled egg substitute, so if you crave scrambled egg, this is what you want to make. When I have left overs  (to be honest, this doesn’t happen a lot) I often add 2 big spoons of mayonnaise, mix it up and put it in a sandwich. Perfect for on the way.

TOFUTURE

Serves: 2

2 slices of bread
200 gr tofu (I used Tofoo)
1 tbs olive oil
1/4 tsp turmeric
1/4 tsp garlic granules
1/2 tsp smoked paprika
Salt/Pepper (to taste)
8 cherry tomatoes (cut in 1/2)
Handful of spinach
1 tbs nutritional yeast
2 tbs mayonnaise (optional)
2 tbs vegan cheese (grated, optional)

-Put the olive oil in a frying pan and crumble the tofu in a pan.
-Add the turmeric, garlic, paprika and some salt and pepper to taste.
-Mix it well and fry for about 3-5 minutes on a high fire.
-In the meantime toast (optional) some bread and put on some mayonnaise.
-Add the tomatoes and fry for another minute.
-Add the nutritional yeast and the spinach and fry until the spinach is soft.
-Divide the tofu mixture over the slices of bread and top it with some vegan cheese.
*I also like to add some sriracha mayonnaise on top.

Are you going to make this? Please show me your version on Instagram! You can do this by tagging me or by using #planetmanel. I’d love to see it and I’ll give you a shoutout when you do. Thank you! X

French Castle

A while ago I made this for the kids (I’m a nanny) and when I put some pictures on Instagram, I got a lot of reactions. So I made it into a proper recipe and now you can enjoy it too! It’s the perfect recipe to make for a brunch. And you can make ‘the castle’ even bigger if you like, it will look so impressive and festive. Personally I looooove french toast and a lot of people think you need egg to make it, but that is not necessary at all. You can perfectly enjoy it without and it’s super tasty! Instead of topping it with maple syrup, you can also use some butter (I recommend Vitalite butter) and some soft brown sugar. Yum!

FRENCH CASTLE

Serves: 3-4 people

6-8 slices of bread (lightly toasted)
1,5 cup oat milk
1/2 cup flour
1 tbs nutritional yeast
1,5 tbs maple syrup
1 tsp cinnamon
Pinch of salt
Oil for frying
1/2 mango (chopped)
4-6 strawberries (chopped)
1 cup blueberries 
Maple syrup

-Mix all the ingredients (except the bread, duhh!) in a bowl.
-Heat a frying pan on a medium-high fire.
-When the pan is hot, pour in at least 1 tbs of oil.
-Let the oil get hot and dip the toast into the mixture.
-Fry the toast until golden brown on both sides.
-Put them all on top of each other and top with the fresh fruit and maple syrup.
*Also nice with butter and brown sugar! 

Do you love French Toast and did you know it’s this easy to veganise it? When you make the recipe, don’t forget to tag me on Instagram, so I can give you a shoutout! You can also use #planetmanel if you like. Thank you! X

Shape It

It’s almost Easter! When I still lived in the Netherlands or whenever I’m visiting the Netherlands at Easter now, I always make an Easter brunch. I used to always make egg/pastry bites, but obviously egg is off the table now. That doesn’t mean I can’t make something similar of course. So that is why I came up with this recipe. I made a filling with tofu and chickpea flour and used a slice of bread as a base. I kept the shapes I cut out to decorate the plates and table (I also put them in the oven, so they get toasted). They will be nice to dip in jam or chocolate.. These slices of toast are delicious with some smashed avocado and mayonnaise. They will look great on an Easter brunch table. Are you going to do a brunch this Easter?

SHAPE IT

Makes: 6-8

6-8 slices of bread
1/3 cup PB milk
150 gr silken tofu
1/2 cup chickpea flour
2-3 tbs nutritional yeast
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp garlic granules
1/4 tsp onion granules
1/4 tsp baking powder
1/2 tsp salt
pepper (to taste)

Easter cookie cutters

-Preheat the oven at 180C.
-Put all the ingredients, apart from the bread, in a kitchen machine and blend until smooth.
-Use a cookie cutter to cut out a shape from each slice of bread.
-Put the slices of bread on a baking tray that is covered with baking paper.
-Carefully put the mixture in the shape you cut out.
-Put them in the oven for about 12-15 min, until the filling is nice and firm.
-Eat when still warm.

Are you going to make these? What shapes will you use? Please show me your creations on Instagram by tagging me or by using #planetmanel. Thank you so much and have a lovely Easter! X

No Eggelette

Everything you eat, I can eat vegan. Yes, even an omelette! You really do not have to miss out on anything. Except of a bunch of cholesterol. Haha! I heard that you can make omelettes with chickpea flower and tofu and I often eat the chickpea omelette at Paradise Planetbased in London (so good!). So I did some experimenting in the kitchen and eventually created this recipe. It’s so delicious and it definitely hits the spot. It’s so much better than the regular egg omelettes as well. I like to eat mine with a simple salad and avocado. You can also add some (sriracha) mayo if you like. The recipe is for 2 people, so if you just want to just make one, make sure you only use half of all the ingredients. Or you can keep half the omelette batter in the fridge, to make it the next day. Yum!

NO EGGELETTE

Serves: 2

omelette 
1/2 cup PB milk
150 gr silken tofu
1/2 cup chickpea flour
2-3 tbs nutritional yeast
1/4 tsp turmeric
1/4 tsp smoked paprika
1/4 tsp garlic granules
1/4 tsp onion granules
1/2 tsp salt
pepper (to taste)
oil for frying

filling
1 tomato (chopped)
4 mushrooms (chopped)
2 babycorns (chopped)
1 spring onion (chopped)
2 handfuls of spinach
1 handful vegan cheese (grated, optional)
oil for frying

-Mix all the ingredients for the omelette in a kitchen machine until it’s a slightly runny paste.
-Heat the pan, with the oil of your choice, on a medium fire.
-When the pan is hot, pour half of the mixture in the pan and spread it out.
-Divide the cheese on top go the omelette and put the lid on the pan.
-Turn the fire down to a low and let it cook until it dried up and the bottom is slightly brown (3-5 min). Do the same thing with the other half of the mixture.
-In the meantime: Put some oil in a pan and fry all the ingredients for the filling (except the spinach) in a pan, for about 3 min.
-Add the spinach and mix it up until it shrunk.
-Carefully take the omelettes out of the pan and put it on a plate.
-Put the filling on top and fold the omelettes in half.

Did you know you can eat an omelette whilst eating a plant based diet? This recipe is really worth making! If you do, please show me yours on Instagram by tagging me or by using #planetmanel. Thank you! X

Pancake Yay

Tuesday it’s national pancake day. A very important day if you’d ask me, haha! Pancakes are so goodddd.. and it doesn’t matter what time of the day you eat them. It’s totally acceptable to eat them for breakfast, for lunch or dinner and even as a snack or dessert! I realised though, that there is no pancake recipe on my blog yet. I don’t know how that happened, but shame on me. So here we go, a delicious, easy to make, basic pancake recipe. This way you can easily add things, so they will turn out exactly the way you like them. Add a pinch of cinnamon or a tbs of cacao powder. Eat them with fresh fruit, raisins and/or maple syrup or simply eat them with some jam (This is my Jam). I like my ones with cinnamon, blueberries and maple syrup. Such a good combination!

PANCAKE YAY

Makes: 12 mini pancakes

1 cup flour
1 tbs (coconut) sugar
1/2 tbs baking powder
1/2 tsp salt
1 cup oat milk
oil for baking

-Mix all the dry ingredients in a mixing bowl.
-Add anything you like (cinnamon, cacao powder, raisins, fruit..) and mix it in as well.
-Slowly add the oat milk and mix until you have a nice smooth batter.
-Heat some oil in a frying pan on a medium-high fire.
-When the oil is hot, carefully put some batter in the pan with a big spoon (depending on your pan, you can bake 3-4 at the same time).
-When the pancakes are (almost) dry on the top, you can flip them over. They are ready when they have a nice golden colour.
-Do this until the batter is finished.

Did you know it was this easy to make pancakes vegan? And you will be surprised how nice and fluffy they will be. The perfect pancake for any time of the day! Will you make these on pancake day? Don’t forget to share it with me. You can do this by tagging me on instagram or by using #planetmanel. Thank you! X