Guest recipes with Farah Shammas
Vegan tastes to tempt
Tempeh and Seitan Adobo
5 tablespoons of olive oil
5 cloves of garlic crushed
1 large onion, diced
200g of seitan
200g of tempeh
2 tablespoons of dark soya sauce
1 tablespoon of vinegar
1 tablespoon of agave syrup
1/2 teaspoon of ground pepper
1 cube of vegetable stock
1 tablespoon of sesame seeds
3 spring onion greens, chopped
3 bay leaves (optional)
Sauté onion and garlic until golden
Add tempeh and seitan and sauté for two minutes
Add all seasoning (except for sesame and spring onions)
Cook for another 4-5 minutes
Decorate with sesame seeds and spring onions
Serve alone or with rice
Fluffy Sweet Sponge Cake
1 cup olive oil
1 tbsp lemon juice
Egg substitute
1/2 cup of sugar
3 cups plain flour
1tsp baking powder
2tsp lemon zest
1 tsp salt
2 cups grated zucchini
1 tsp vanilla extract
Mix all together (wet and dry separately and then stir in all together)
Bake at 180 degrees for 50 minutes
Healthy biscuits
3 small Cyprus bananas, mashed
1 pinch of iodized sea salt
1 drop of vanilla extract
1 tablespoon of coconut oil
1/3 cup of Date syrup
2 tablespoons of almond milk
1/2 teaspoon of cinnamon powder
1/2 cup of coconut flour
1/2 cup of whole rain oats
1/2 cup of mixed granola
2/3 teaspoon of baking powder
1/2 teaspoon of bicarbonate of soda
1 teaspoon of sesame seeds
1 tablespoon of ground flax seeds
To make the date syrup, take three large dates, remove the seeds and cut them into small pieces. Cover them in hot water and allow them to soak for 5 minutes and mash them with a fork
Preheat oven to 180
Mix all the wet ingredients first
Add the dry on top and make sure to mix in the baking powder/bicarbonate of soda into the flour before mixing everything together
Take less than a tablespoon worth of mix and make into a small ball
Place on baking paper and press down to make a circular biscuit
Repeat – you should get about 16 biscuits
Bake for 15 minutes
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