- 1 brown onion chopped finely
- 2 cloves of garlic (or 3 if you’re really into it)
- 1/2 red capsicum chopped
- 1/2 cup dried red lentils
- 2 cups of water
- 2 cubes veg stock
- 1 can of diced tomatoes
- 2 tspn of chilli paste (you could use fresh chilli or japalenos, I find that i get the most flavour from chilli paste)
- 1 tspn of salt (I use pink rock salt)
- pepper to taste
- chopped basil
- chopped parsley
Tuesday 24 June 2014
Spicy Red Lentil & Tomato Soup
Creamy Pasta Free Eggplant Lasagne
This is an easy pasta free lasagne that I often
make. All you really need to do is make a simple marinara sauce, and with the
use of a few vegan staples and some fresh vegetables you're all good.
Note: You need a mandolin or slicer for this
recipe!
I use the marinara sauce recipe you'll find in
Veganomicon, with a few changes.
- 2 teaspoons
olive oil
- 4 cloves
garlic, minced
- 1 & 1/3
can diced tomatoes
- 1/4 teaspoon thyme
- 1/4 teaspoon oregano
- 1/2 teaspoon salt
- 1 teaspoon
flour (diluted in water, to thicken the sauce)
- 1/3 cup dry
white wine
- Black
pepper & salt
For the lasagne: - 1 large eggplant
- 1 zucchini
- 2 cups baby spinach
- 1/3 cup toffuti cream cheese
- 2 tablespoons nutritional yeast
- squeeze of lemon
- Vegan cheese (optional)
For the cream layers, you'll need to slightly heat
the toffuti so that it's spreadable. Mix in the nutritional yeast and add
squeeze of lemon.
Make sure the eggplant and zucchini are sliced thinly, you'll use the eggplant in place of pasta. On each layer of eggplant, add the toffuti mix first, spinach and then marinara sauce. I've topped mine with a melty vegan cheese.
Make sure the eggplant and zucchini are sliced thinly, you'll use the eggplant in place of pasta. On each layer of eggplant, add the toffuti mix first, spinach and then marinara sauce. I've topped mine with a melty vegan cheese.
Bake for about 30 minutes at 180 celsius.
Saturday 14 June 2014
Chia Pudding
You're probably tired of seeing this one, but I'm going to post it anyway. This is one of those treats that tastes awesome but doesn't make you feel terrible. It makes you feel so good in fact, that I think it's a perfect breakfast. The other plus is that you can make this in two minutes.
What you need:
1/4 cup chia seeds
1 cup reduced fat coconut milk
1 teaspoon maple syrup (or more if you like it super sweet)
1/4 teaspoon cinnamon
All you have to do is mix all of the ingredients together and leave it to set overnight in refrigerator.
As a breakfast
I like to add nut muesli, goji berries, passionfruit or bananas.
As a dessert
I blend together some peanut butter and dates and add it to the pudding the next day.
Thursday 12 June 2014
Lentil & Quinoa Salad with Tahini Dressing
For the salad
- Cherry tomatoes
- Cucumber
- Spanish Onion
- Celery
- Corn
- Quinoa (I've used mixed grain)
- 1 can of brown lentils
For the dressing
- 2 tablespoons tahini paste
- juice of half a medium sized lemon
- 2 tablespoons of olive oil
- 1 tablespoon savoury yeast flakes
- salt & pepper
Tips: I usually add a little water to the dressing as tahini is so thick. Tahini is a great source of omega-3!
Wednesday 11 June 2014
Vegan Mud Cake with Coconut Ganache
I recently attempted a mud cake for the first time, and while it turned out pretty awesome, I think it could have been a little muddier! I've added more chocolate to the recipe, let me know how it turns out for you. This is a dairy free vegan mud cake with coconut chocolate ganache
Ingredients
Combine all dry ingredients together except sugar, making sure you sift well. I never do this properly, and always regret it.
Mix wet ingredients including sugar in a separate bowl, and whisk together.
You need to slowly add the flour mixture into the wet mixture by pouring it slowly into a well and mixing out all of the lumps.
Bake for about 40 minutes, until the cake springs back lightly when you touch it.
For the ganache you will need 2/3 cup coconut milk and 250 grams of vegan dark chocolate.
First up you will need to put the coconut milk in refrigerator over night to separate the cream from the water. You can scoop the cream out once its cold enough, this is what you will use for the ganache. Melt the chocolate in a bowl over a saucepan of boiling water. Turn the stove off once the water is fully boiled so that you dont burn the chocolate. Add the chocolate milk once all chocolate is melted. Let it sit for a while to set slightly before frosting the cake - don't refrigerate, as coconut oil will solidify and set on top of the chocolate.
Ingredients
- 2 cups plain flour
- 3/4 cup of cacao
- 2 tspn baking soda (bicarbonate)
- 1 tspn baking powder
- 1/2 tspn sea salt
- 1 teaspoon instant coffee
- 1 3/4 cup coconut milk
- 1 3/4 cup brown sugar
- 1 1/2 cup sunflower oil
- 2 tspn vanilla essence
- 200gram vegan dark chocolate
Combine all dry ingredients together except sugar, making sure you sift well. I never do this properly, and always regret it.
Mix wet ingredients including sugar in a separate bowl, and whisk together.
You need to slowly add the flour mixture into the wet mixture by pouring it slowly into a well and mixing out all of the lumps.
Bake for about 40 minutes, until the cake springs back lightly when you touch it.
For the ganache you will need 2/3 cup coconut milk and 250 grams of vegan dark chocolate.
First up you will need to put the coconut milk in refrigerator over night to separate the cream from the water. You can scoop the cream out once its cold enough, this is what you will use for the ganache. Melt the chocolate in a bowl over a saucepan of boiling water. Turn the stove off once the water is fully boiled so that you dont burn the chocolate. Add the chocolate milk once all chocolate is melted. Let it sit for a while to set slightly before frosting the cake - don't refrigerate, as coconut oil will solidify and set on top of the chocolate.
Dijon Chickpea Salad
Hi all,
This is a good one for lazy week nights when you're trying to fight the urge to order take out or make 2 minute noodles! Canned chickpeas are a staple in our house for these such occasions.
Assemble the salad however you like, mine includes:
(serves 2)
1 can of chickpeas
Spanish onion
Cherry tomatoes
1 corn, boiled
1/2 cucumber
2 stalks celery
Handful of toasted pine nuts
The dressing is pretty simple -
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
1/3 cup olive oil
2 tablespoons of fresh lemon juice (I sometimes use lime, depending on whether we have fruit on the trees)
Sea salt & pepper
Sunday 1 June 2014
Quinoa Salad with Balsamic Mustard Dressing
For the dressing:
- a tablespoon seeded mustard
- 2 teaspoons of balsamic vinegar
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
Japanese Soba Noodles & Marinated Portobello Mushroom
Japanese Soba Noodles & Marinated Portobello Mushroom
If you were ever wondering if portobello mushrooms worked with Japanese food, the answer is yes... kind of. Tonight I had free reign in the kitchen as my mushroom hating girlfriend wasn't home. This resulted in the following:
Snow pea salad:
Let the snowpeas marinade in this sauce for a while while you do everything else.
Roasted Portobello:
Bake the portobello at 180 degrees for around 20 minutes, or until it's cooked.
Soba Noodles:
Take about a handful of green tea soba noodles and add them to a pot of boiling water for no longer than 5 minutes, the noodles I used were really thin so I didn't want them to over cook. You want them just undercooked enough.
For the sauce, I simply made another batch of the snow pea dressing (above) and added:
- 2 tablespoons of rice wine vinegar.
- Half teaspoon of grated ginger
- Clove of crushed garlic
- 1/4 cup cooked edamame beans (shelled)
Once the noodles are done, drain the water, add the sauce and stir through until its heated. To serve I added shallots and roasted sesame seeds.
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