2016-11-30

Vegan Banana Bread

Yield: 2lb loaf (for 6 servings)


INGREDIENTS:

- 300g mashed ripe bananas ~2/3 bananas

- 60g white granulated sugar

- 50g light brown sugar

- 140ml unsweetened soy milk

- 1/8tsp ground cinnamon

- 320g plain flour*

- 1tbsp baking powder

(1) Preheat oven to 170c. Slightly grease a 2lb loaf pan.

(2) Combine mashed banana, sugar, milk, and ground cinnamon. Stir well.

(3) Add in flour mixed with baking powder in 3 batches. Stir just until well combined.

(4) Pour batter into the prepared pan. Bake in preheated oven for a total of 70 minutes. Rotate the pan every 20 minutes for even browning and cooking. Cover bread with aluminium foil after 40 minutes of cooking time to prevent surface of the bread from burning in the last 30 minutes.

*A combination of 265g plain flour and 55g almond flour also works well.

2016-11-22

Poivron Fourré au Riz au Curry, Crevettes et Ananas

Ingrédients pour 2 personnes:

120g d'un mélange de riz blanc et optionnellement du riz sauvage

180g de crevettes décortiquées

10cl de lait de coco

2 gros poivrons

Petite boite d'ananas

1 càs d'huile de coco

1/2 càc de curcuma (Turmeric)

1 càc de curry jaune

1 gousse d’ail

Sel

(1) Lavez le riz et faire tremper dans de l'eau pour au moins 2 heures, sautez cette étape s'il n'y a pas de riz sauvage.
(2) Sur une poêle, mettre l'huile de coco avec le riz et mélanger, ajouter le sel, l'ail, le curcuma et le curry et bien mélanger. Ajouter le lait de coco et mélanger jusqu'à absorption.
(3) Préchauffez le four à 200 degrés.
(4) Rajouter de l'eau chaude de temps en temps en mélangeant jusqu'à ce que le riz soit cuit. Une fois que le riz est cuit, éteindre le feu et mettre les crevettes et les ananas et bien mélanger.
(5) Couper le haut de des poivrons et les évider. Remplire les poivrons avec la préparation, utilisez une cuillère pour éviter de laisser trop d'espace vide.
(6) Cuire 15 minutes à 200 degrés, ensuite éteindre le four et laisser cuire pour 5 à 8 minutes jusqu'à obtenir l'effet voulu.

2016-11-18

Honey-Mustard Oat-Crusted Salmon

FOR 2 SERVINGS



INGREDIENTS:
- 1 small brown onion, thinly sliced
- 40g porridge oats / rolled oats
- 260g salmon fillets
- 300g green beans, trimmed

(Honey-Mustard Vinaigrette)
- 1/2tbsp Dijon Mustard
- 1/2tbsp honey
- 2tbsp white wine vinegar
- 1tbsp olive oil
- 1/4tsp salt
- 1/8tsp ground black pepper


(1) Combine all ingredients of vinaigrette in a small bowl. Stir until well combined.

(2) Toss onion with 1tbsp of the Honey-Mustard Vinaigrette. Spread on a baking sheet and bake in preheated oven at 230c for 5 minutes.

(3) Meanwhile, mix oats with 2tbsp of the vinaigrette until evenly coated. Also, brush salmon fillets with 1/2tbsp of the vinaigrette, and then top with the oat mixture.

(4) Move onion to the sides of baking sheet, place oat-coated salmon onto center. Bake for 10 minutes or until salmon is cooked.

(5) Cook green beans in boiling water for 6 minutes.

(6) Arrange drained poached green beans onto serving plates. Pour over the remaining vinaigrette. Top with caramelised onion followed by salmon.

2016-10-27

BBQ Vegan Pizza

Base for 5 "pizzas": 5 brown flour wraps; per wrap - 18x22cm / 65g / 190kcal.

BBQ Sauce:
- 1tbsp light brown sugar
- 1/2tsp onion granules
- 1/4tsp ground black pepper
- 1tsp chilli garlic sauce
- 1tbsp Dijon mustard
- 1tbsp red wine vinegar
- 1tbsp soy sauce
- 120g ketchup

Toppings:
- 150g mushrooms, sliced
- 1/2 red bell peppers, diced
- 1/2 green bell pepers, diced
- 1/2 yellow bell peppers, diced
- 1 tomato, sliced


Make the BBQ sauce by combining all the ingredients in a bowl or a jar. Spread the sauce evenly on each wrap. Finish with toppings. Place on third shelf from the top in preheated oven at 200C for 12 minutes.


2016-10-17

Biscoff Cookie Butter Mug Cake

FOR 1 SERVING


INGREDIENTS:
- 1 1/2tbsp plain flour
- 1tbsp light brown sugar
- 1/4tsp baking powder
- 1 egg
- 2tbsp biscoff cookie butter = 30g
- 1/2tsp vanilla extract


In a microwavable mug, combine all the dry ingredients. Then, add the wet ingredients and mix just until well combined. Cook in microwave at 800W for 1 minute 10 seconds.

2016-10-15

Mediterranean Lentil Salad with Lemon Dijon Vinaigrette

FOR 12 SERVINGS




INGREDIENTS:

Lentil and Cauliflower Rice Salad
- 385g French lentils
- 1.8kg cauliflower rice (from 2 heads of cauliflower)
- 1 small red onion, finely diced
- 1 large cucumber, peeled in strips lengthwise, seeded, and diced
- 650g cherry tomatoes, halved
- 160g pitted black olives, quartered
- 40g fresh parsley, coarsely chopped

Lemon Dijon Vinaigrette
- 1tbsp Dijon mustard
- 6tbsp lemon juice
- 2tbsp extra virgin olive oil
- 1tbsp honey
- 1tsp salt
- 1/4tsp ground black pepper


(1) Cook lentils according to package instructions.

(2) Combine all ingredients of Lentil and Cauliflower Rice Salad in a big bowl, and whisk together those of Lemon Dijon Vinaigrette in a small one.

(3) Pour vinaigrette over salad. Toss very well. ENJOY!!!

2016-10-13

Simple Curry from scratch with Chickpeas & Kidney Beans

FOR 8 SERVINGS


INGREDIENTS:

- 600ml vegetable broth
- 90ml red wine
- 1 clove of garlic, minced
- 1/4tsp dried mixed herbs
- 2tbsp curry powder
- 1tbsp grated ginger
- 1 medium brown onion, cut into wedges
- 4 carrots (=450g), cut into bite-size pieces
- 1tbsp ketchup
- 1tbsp soy sauce
- 240g kidney beans drained from can
- 240g chickpeas drained from can
- 1/4tsp ground black pepper
- 1 potato (=300g), grated


(1) Pour vegetable broth into a pot. Add red wine, minced garlic, dried herbs, curry powder, grated ginger, chopped onion, and carrots. Mix well and bring to a boil.

(2) Add ketchup and soy sauce. Cover and cook on medium heat for 20 minutes.

(3) Add kidney beans, chickpeas, ground black pepper, and grated potato. Stir well and cook until the soup thickens. Add extra vegetable broth or water for a runnier curry.

(4) Serve the curry on a hot bed of rice.  ENJOY!!!

2016-10-09

Tomato Basil Pasta Bake

FOR 8 SERVINGS | INGREDIENTS:



Sautéed Veggies
- 500g mushrooms, sliced and halved
- 450g, approx. 3 bell peppers, seeded, finely diced
- 400g carrots, finely diced
- 1/2tbsp light olive oil
- 1/4tsp onion granules
- 1/4tsp garlic granules
- 1/4tsp dried mixed herbs
- 1/4tsp hot chilli powder
- 1/4tsp ground black pepper

Tomato Basil Pasta Sauce
- 1.5kg passata
- 120ml water
- 1 1/2tbsp light olive oil
- 4 garlic cloves, minced
- 28g fresh basil, coarsely chopped
- 1/2tbsp salt
- 1/2tbsp light brown sugar
- 1tbsp dried mixed herbs
- 4tbsp nutritional yeast
- 3/4tsp ground black pepper

And:
- 500g wholewheat fusilli or pasta of choice
- 240g zucchinis cut into thin slices as topping


(1) Add oil to a large soup pot over high heat, sauté mushrooms, bell peppers, and carrots for 10 minutes until all liquid has evaporated. Season the veggies half way through.

(2) Into the sautéed veggies in the same pot, add all ingredients of the tomato basil pasta sauce and also the pasta. Mix everything very well.

(3) Pour this mixture of Veggies Loaded Tomato Basil Pasta into a slightly greased deep rectangular roaster. Top with zucchini slices. Cook in preheated oven at 230C for 45 minutes.


*Alternatively, top the pasta with thin slices of tomatoes from around 6 tomatoes, or a very thin layer of vegan cheese.

Vegan Chocolate Mug Cake

FOR 2 SERVINGS




INGREDIENTS:

- 4tbsp plain flour, or flour of choice
- 2tbsp granulated sugar
- 1tbsp unsweetened cocoa powder
- 1/4tsp baking powder
- 1tbsp light olive oil
- 4tbsp soya milk, or non-dairy milk of choice
- 1tbsp mini dark chocolate chips


Mix all ingredients in a bowl just until well combined. Transfer batter into two microwaveable mugs or ramekins. Cook in microwave oven at 800W for 40 seconds only. Let stand for a minute before serving.  ENJOY!!!

2016-10-01

Chinese-style Spicy Cauliflower Fried Rice

FOR 8 SERVINGS





INGREDIENTS:


1tbsp sesame oil
1tbsp grated ginger
30g chopped green onions
385g mix of white and brown rice
200g finely diced carrots
750g frozen garden peas
160g drained spicy preserved vegetables
2tbsp curry powder
2tbsp soy sauce
970g cauliflower rice


(1) Have rice cooked and refrigerated overnight.

(2) Add 1/2tbsp oil to a big pot, saute ginger and white bits of green onions for a minute. Add cooked rice and stir-fry on high heat for 3 minutes. Transfer hot rice into a big bowl. Set aside.

(3) Add 1/2tbsp oil to the same big pot, cook carrots and frozen peas on high heat for 4 minutes, add preserved vegetables and curry powder, and cook for another 2 minutes.

(4) Finally, add soy sauce, cauliflower rice and ginger fried rice. Stir well and cook for the last 2 minutes.

(5) Serve hot! Garnish with green bits of green onions. Top with nuts if preferred.




2016-09-27

Spinach Basil Pesto

FOR 6 SERVINGS



INGREDIENTS:

- 100g young spinach
- 28g basil (with stem)
- 4 garlic cloves
- 1/4tsp salt
- 1/8tsp ground black pepper
- 2tbsp =16g pine nuts / walnuts
- 2tbsp nutritional yeast flakes
- 2tbsp extra virgin olive oil
- 1tbsp lemon juice


Process all ingredients in a jug using a hand blender.

Serve 6 people with 1.2kg zucchini noodles with poached eggs on top as a light meal, or use as a sauce to make pasta and risotto.

2016-09-23

Lentil & Cauliflower Rice Salad with Creamy Apple Pumpkin Dressing

FOR 8 SERVINGS

Lentil & Cauliflower Rice Salad

- 385g French lentils
- 940g cauliflower rice (from 2 heads of cauliflower)
- 450g finely diced carrots
- 160g sweet corn drained from can
- 60g chopped green onions
- 50g toasted chopped almonds
- 50g dried cranberries
- 50g pumpkin seeds

Creamy Apple Pumpkin Dressing

- 120g pumpkin puree from can
- 120g, 1 apple, cored and diced
- 240ml water
- 1tbsp extra virgin olive oil
- 2tbsp honey
- 2tbsp apple cider vinegar
- 1/4tsp salt
- 1/4tsp cayenne pepper

(1) Cook lentils according to package instructions.

(2) In a giant salad bowl, combine cooked and drained lentils, and all other ingredients of the salad.

(3) To make the dressing, process all ingredients using a blender.

(4) Transfer salad to serving plates, pour over dressing right before serving.  ENJOY!!!

*** Leftover salad and dressing should be stored separately.

2016-09-21

Spinach & Sun-dried Tomatoes Egg Muffins

FOR 4 SERVINGS




INGREDIENTS:

- 1tsp light olive oil
- 2 cloves of garlic, minced
- 130g young spinach
- 70g sun-dried tomatoes, cut into strips
- 2tbsp nutritional yeast
- 1/8tsp ground black pepper
- 8 eggs
- 2tbsp soy milk

(1) Line muffin tin with 8 silicone cupcake cases. Set aside.

(2) Whisk eggs together with milk until well combined. Set aside. Preheat oven to 160c.

(3) Add oil to preheated frying pan and saute garlic until fragrant. Add spinach and cook until wilted.

(4) Into each cupcake case, layer in the order of spinach, sun-dried tomatoes, nutritional yeast, and ground black pepper. Then, fill each cup with the egg mixture. Bake in preheated oven for 25 minutes.  ENJOY!!!

2016-09-20

Apple & Broccoli Salad in Light Yoghurt Dressing

FOR 4 SERVINGS

APPLE & BROCCOLI SALAD

- 460g small broccoli florets (from 2 heads of broccoli)
- 150g thinly sliced carrots
- 40g finely diced red onion
- 40g dried cranberries
- 220g diced apples (from 2 medium apples)

LIGHT YOGHURT DRESSING

- 120g fat-free plain Greek yoghurt (*Have this doubled for a creamy dressing.)
- 2tbsp lemon juice
- 1tbsp apple cider vinegar
- 1/2tbsp honey
- 1/4tsp salt
- 1/8tsp ground black pepper

2016-09-16

Mediterranean Couscous Salad with Lemon Dijon Vinaigrette

FOR 10-12 SERVINGS | INGREDIENTS:

Mediterranean Couscous & Cauliflower Rice Salad:

2 heads of cauliflower  800g cauliflower rice
1 small red onion, finely diced
25g fresh parsley, corsely chopped
160g pitted black olives, sliced
480g artichoke hearts drained from can, chopped
150g sun-dried tomatoes, finely chopped
500g couscous

Lemon Dijon Vinaigrette:

Juice of 2 lemons
1tbsp dijon mustard
1tbsp extra virgin olive oil
1tbsp honey
1/4tsp salt
1/8tsp ground black pepper

(1) Cook couscous according to package instructions.

(2) Combine all ingredients of Couscous Salad in a big bowl, and whisk together those of Lemon Dijon Vinaigrette in a small one.

(3) Pour vinaigrette over salad. Toss very well. ENJOY!!!

2016-08-31

Banana Chocolate Double Hazelnut Breakfast Smoothie

FOR 2 SERVINGS


INGREDIENTS:


- 500ml hazelnut milk [29kcal per 100ml]

- 30g roasted hazelnuts

- 2tbsp unsweetened cocoa powder

- 1/4tsp coffee granules

- 1tsp vanilla extract

- 80g spinach

- 2 ripe bananas (~240g peeled)


2016-08-25

Sweet & Tangy Red Wine Vinaigrette

FOR 2 SERVINGS  |  INGREDIENTS:

- 1/2tbsp dijon mustard
- 1/2tbsp extra vigin olive oil
- 1+1/2tbsp honey
- 4tbsp red wine vinegar
- 2tbsp lemon juice
- 2 cloves of garlic, minced
- 1/4tsp onion granules
- 1/4tsp dried herb
- 1/8tsp salt
- 1/8tsp ground black pepper


Simple Veggie Packed Salad:
- 200g mixed leaf salad
- 80g sweet corn drained from can
- 100g carrots, chopped into small pieces
- 165g cherry tomoatoes, halved
- Half a cucumber, chopped into bite-size cubes

2016-07-19

Mandarin & Greens Salad with Creamy Strawberry Raspberry Vinaigrette

FOR 2 SERVINGS  |  INGREDIENTS:



Mandarin & Greens Salad
- 200g mixed leaf salad
- 50g green onions, thinly sliced
- 180g cucumber, chopped
- 4 small mandarin oranges, peeled
- 40g toasted pecans

Creamy Strawberry Raspberry Vinaigrette
- 200g strawberries
- 1/8tsp salt
- 1/8tsp ground black pepper
- 1/2tbsp extra virgin olive oil
- 1tbsp seedless raspberry jam
- 2tbsp red wine vinegar
- 2tbsp water


(1) Arrange salad ingredients on serving plates.

(2) Combine all ingredients of the dressing in a blender and blend until smooth.

(3) Pour dressing over prepared salads. ENJOY!!!

2016-06-30

Tomato Cucumber Green Salad with Creamy Avocado Basil Dressing

FOR 4 SERVINGS 


INGREDIENTS:


Tomato Cucumber Green Salad

- 400g baby leaf spinach
- 1 small red onion, peeled, finely sliced
- 454g / 1 cucumber, peeled and diced
- 200g radishes, halved and sliced
- 335g cherry tomatoes, halved
- 80g pitted black olives, halved

Creamy Avocado Basil Dressing

- 25g fresh basil (stem included)
- 2 cloves of garlic, peeled
- 250g / 1 large avocado
- 60ml lemon juice from 1 lemon
- 1tbsp apple cider vinegar
- 1/4tsp salt
- 1/4tsp ground black pepper
- 180ml water

(1) To make the dressing, place all ingredients in a food processor and blend until smooth.

(2) Arrange salad ingredients on serving plates. Pour over dressing. ENJOY!!!

2016-06-28

Sweet Potato Pear & Apple Soup

FOR 8 SERVINGS | INGREDIENTS:
- 1.6kg sweet potatoes
- 6 Asian pears *
- 3 apples
- 3 dates
- 3/4tsp ground ginger
- 1/2tsp salt
- 2.6L water
- 45g toasted almonds

(1) Peel and dice sweet potatoes. Core and chop pears and apples.

(2) Place all ingredients in a large soup pot. Bring soup to a boil. Cook covered over low heat for 40 minutes.

(3) Purée the soup. ENJOY!

*If you can't find Asian pears, use a total of 9 apples to make Sweet Potato Apple Soup which is as delicious!

2016-06-27

Yoghurt Oatmeal Melon Bowl

FOR 2 SERVINGS | INGREDIENTS:
- 1 Cantaloupe or Galia melon
- 4tbsp porridge / rolled oats
- 1tsp chia seeds
- water
- 160g fat-free plain Greek yoghurt
- 125g fresh strawberries

(1) Cut melon in halves. Scoop out the seeds and drain to obtain as much melon juice as possible.

(2) Add 2 tablespoons of oats and 1/2 teaspoon of chia seeds into bottom of each melon bowl. Then, pour over 3 tablespoons of melon juice back to each bowl. If there is not enough juice, add some water.

(3) Top with Greek yoghurt and strawberries.


This is actually a great option of summer light lunch or dinner! ENJOY!!!

2016-06-16

Sweet & Spicy Creamy Mango Dressing on Pineapple & Greens Salad

FOR 4 SERVINGS




INGREDIENTS:

Pineapple & Greens Salad
- 400g Mixed Leaf Salad
- 100g / 6 green onions, diced
- 360g / 2 large red bell peppers, cored, and chopped
- 600g fresh chopped pineapple pieces from 1 small pineapple
- 100g salted and roasted cashews

Sweet & Spicy Creamy Mango Dressing
- 425g mango slices in light syrup from can
- 60ml juice from one 110g lime
- 1tbsp apple cider vinegar
- 1 clove of peeled garlic
- 1/8tsp ground black pepper
- 1/8tsp salt
- 1/4tsp dried mixed herbs
- 1/4tsp ground ginger
- 1/4tsp ground cumin
- 1/4tsp hot chilli powder

(1) Arrange all salad ingredients on serving plates.

(2) Process all ingredients of the mango dressing in a blender until smooth.

(3) Pour dressing over salads.

(4) Devour!

2016-06-15

Oil-Free Dairy-Free Steamed Honey Lemon Cakes

Yield: 6 mini cakes


INGREDIENTS:

- 80g all-purpose flour
- 2tsp baking powder
- zest of 1 lemon
- 2 eggs
- 2tbsp unsweetened almond milk
- 2tbsp honey


(1) Whisk lemon zest, eggs, milk, and honey, just until well combined.

(2) Sift flour, and baking powder into the egg mixture. Whisk just until well combined.

(3) Spoon batter into silicone cupcake cases. Steam for 15 minutes.

Mango & Green Salad with Orange Ginger Vinaigrette

FOR 2 SERVINGS | INGREDIENTS:
Mango & Kale Salad
- 170g mixed salad leaves
- 1/2 small red onion, sliced
- 120g carrots, chopped
- 95g / 1/2 red bell pepper, cored, and chopped
- 500g / 1 large mango, peeled and cubed
- 60g roasted and salted cashews
Orange Ginger Vinaigrette
- 120ml fresh orange juice from one 240g orange
- 2tbsp apple cider vinegar
- 1/2tbsp extra virgin olive oil
- 1/2tbsp honey
- 1/4tsp ground ginger
- 1/4tsp dried mixed herbs
- 1/8tsp garlic granules
- 1/8tsp onion granules
- 1/8tsp hot chilli powder
- 1/8tsp salt
- 1/8tsp ground black pepper

1. Arrange salad leaves, onion, carrots, bell pepper, mango, and cashews on serving plates.

2. In a small bowl, mix together all remaining ingredients. Pour the dressing evenly over the prepared salad.


ENJOY!!!

2016-06-13

Oil-Free Dairy-Free Steamed Chocolate Cakes

Yield: 6 mini cakes | INGREDIENTS:


- 60g all-purpose flour

- 20g unsweetened cocoa powder

- 2tsp baking powder

- 2 eggs

- 2tbsp granulated sugar

- 2tbsp unsweetened almond milk

(1) Whisk eggs and sugar just until well combined. Then whisk in milk.

(2) Sift flour, cocoa powder, and baking powder into the egg mixture. Whisk just until well combined.

(3) Spoon batter into silicone cupcake cases. Steam for 15 minutes.

One Pot Pasta loaded with Zucchini & Mushroom

FOR 10 SERVINGS


INGREDIENTS:
- 500g wholewheat fusilli or pasta of choice
- 1kg zucchinis, chopped into small cubes
- 900g mini portobello mushrooms or mushrooms of choice, sliced
- 1 large brown onion, finely diced
- 6 cloves of garlic, minced
- 1tsp dried herb
- 1/4tsp ground black pepper
- 1 chicken/vegetable stock cube dissolved in 500ml boiling water
- 5tbsp nutritonal yeast
- 560g petits pois drained from can


(1) Place all ingredients, except nutritional yeast and petits pois, into a large casserole pan or soup pot. Cook covered over high heat for 20 minutes, stirring occasionally just to make sure all ingredients are well tossed.

(2) 4 minutes before pasta is done, add nutritional yeast and petits pois. Stir well and continue to cook until pasta sauce thickens (any extra liquid should have evaporated).


ENJOY!!!

2016-05-30

Oil-Free Butter-Free Super Moist Carrot Cake

FOR 12 SERVINGS



INGREDIENTS:

- 5 eggs
- 65g light brown sugar, sifted
- 65g white granulated sugar
- 1/4tsp salt
- zest of 1 orange
- 60ml orange juice
- 150g ground almond
- 100g plain flour
- 1tsp baking powder
- 1tsp ground cinnamon
- 300g grated carrot
- 200g grated zucchini
- 30g chopped pecans or walnuts
- 30g sultanas or raisins

(1) Slightly grease a 23cm round cake pan and line the bottom with parchment paper. Preheat oven to 175c.

(2) With an electric mixer, beat eggs together with sugar, salt, and orange zest, for at the very least 5 minutes until very thick and pale. Then, add orange juice and beat for another minute.

(3) In a bowl, combine almond flour, all-purpose flour, baking powder, and ground cinnamon. Gently fold this dry mixture, in batches, into the beaten eggs.

(4) Next, fold in grated carrot and zucchini, and finally the nuts and dried fruits.

(5) Pour batter into prepared pan and bake in preheated oven for 50 minutes.

2016-05-23

Roasted Stuffed Mushrooms with Tomatoes

FOR 2 SERVINGS | INGREDIENTS:


- 1/2tbsp light olive oil

- 1/2 small brown onion

- 4 large flat mushrooms

- 4 tomatoes

- 25g oat flour

- 1 egg

- 2tbsp nutritional yeast

- 1/4tsp dried herb


(1) Separate mushroom caps and their stalks, and finely chop the stalks. Finely dice onion and tomatoes.

(2) Heat oil in a frying pan, sauté onion for 3 minutes over moderate heat.

(3) Add chopped tomatoes and mushroom stalks and cook for further 6 minutes. Add oat flour , lightly beaten egg, nutritional yeast and herb and mix thoroughly.

(4) Spoon mixture into mushroom caps, roast stuffed mushrooms in preheated oven at 200C for 15 minutes or until mushrooms are tender. Serve alongside a simple potato mash.

Veggie Packed Curried Cauliflower Fried Rice

FOR 8 SERVINGS




INGREDIENTS:


- 1tbsp melted coconut oil
- 1 large brown onion
- 4 cloves of garlic
- 2tbsp curry powder
- 2tbsp soy sauce
- 1/2tbsp light brown sugar
- 350g carrots
- 360g red cabbage (1/2 small head of red cabbage)
- 1kg cauliflower "rice" (1 large head of cauliflower)
- 160g sweet corn drained from can
- 560g peas drained from can


(1) Have the garlic minced, onion, carrot, and cabbage finely diced.

(2) Add oil to preheated pan, sauté onion and garlic for 3 minutes, then add curry powder and stir-fry for 2 minutes.

(3) Add soy sauce, sugar, carrot and cabbage and cook for another 4 minutes.

(4) Add cauliflower rice, sweet corn, and peas. Stir well to combine. Cook for the last 3 minutes.

(5) Serve hot! Top with salted and roasted cashews if desired.

2016-05-20

Rainbow Cauliflower "Rice" Salad with Asian-Inspired Gingery Dressing

FOR 8 SERVINGS






INGREDIENTS:


Veggie Packed Rainbow Cauliflower Rice Salad
- 1kg cauliflower "rice" (1 large head of cauliflower)
- 360g shredded red cabbage (1/2 small head of red cabbage)
- 420g red bell peppers, seeded and finely diced
- 260g carrots, finely diced
- 160g sweet corn drained from can
- 200g spring onions, finely chopped

Asian-Inspired Sesame Ginger Dressing
- 80g fat-free plain Greek yoghurt
- 1tbsp tahini
- 1tbsp sesame oil
- 1tbsp lemon juice
- 1tbsp soy sauce
- 2tbsp water
- 2 dates
- 25g fresh peeled ginger
- 1/4tsp cayenne pepper
- 1/4tsp salt
- 1/4tsp ground black pepper


(1) Place all ingredients of the salad in a large bowl. Toss very well to combine.

(2) Place all ingredients of the dressing in a blender. Blend until smooth.

(3) Pour dressing over salad. Toss very well to coat.

(4) Chill the salad for hours before serving. Top with some salted and roasted cashews for extra crunch if desired! ENJOY!!!

2016-05-19

Roasted Tomato Soup

FOR 2 SERVINGS




INGREDIENTS:

- 1.4kg plum tomatoes, halved
- 1 large brown onion, peeled and quartered
- 8 cloves of garlic, peeled and crushed
- 28g fresh basil, stem included, roughly chopped
- 1tbsp red wine vinegar
- 1/2tbsp sugar
- 1tsp herb de Provence or other dried herbs
- ⅛tsp hot chilli powder
- ¼tsp ground black pepper
- 2tbsp light olive oil
- 400ml vegetable stock (Add more or less stock to control thickness of your soup!)


(1) Combine all ingredients, except vegetable stock, in a roasting pan. Toss well to coat. Ingredients do not need to be spread in a single layer. Roast in preheated oven at 220c for 1 hour. Stir twice during cooking time.

(2) Transfer roasted tomato mixture, including all the juice, into a blender. Add in some of the stock. Blend until smooth.

(3) Transfer puréed Roasted Tomato Soup into a saucepan. Add as much or as little of the remaining stock as you see fit. Heat and serve!

2016-05-15

Almond and Orange Torte

FOR 12 SERVINGS | INGREDIENTS:



- 450g oranges (whole, peel included)

- 6 large eggs at room temperature
- 1tsp vanilla extract

- 250g ground almonds

- 150g granulated white sugar

- 1tsp baking powder

- 1/4tsp salt

(1) Place oranges in a saucepan and cover with cold water. Bring to a boil and then reduce the heat and simmer the oranges for about two hours or until very soft. Then remove the oranges from the water, place in a strainer, and let the oranges cool completely (If cooked oranges have been refrigerated, bring them back to room temperature before making the torte.).

(2) Preheat oven to 190C. Grease and line the bottom of a 23cm springform pan with parchment paper.

(3) Cut cooked oranges into large chunks, remove any seeds, and place them (whole, with skin on) in a food processor. Add eggs and vanilla extract and process until smooth. Then, in a large bowl, whisk together the almond flour, sugar, baking powder, and salt. Add the orange mixture to the almond mixture and stir to combine.

(4) Pour the batter into prepared pan and bake for about 50 minutes (45-60 minutes), or until a toothpick inserted in the center of the cake comes out clean. At 30 minutes of baking time, cover the cake with a piece of aluminium foil to prevent over browning.

(5) Remove the cake from oven and place on a wire rack to cool completely before removing the sides of the springform pan. This cake is best after it has been allowed to sit overnight in the fridge. Serve either cold or warm as it is or with strawberries and cream.

2016-05-13

Tomberry & Cucumber Kale Salad with Creamy Lemon-Tahini Dressing

FOR 4 SERVINGS | INGREDIENTS:

TOMBERRY & CUCUMBER KALE SALAD:
- 320g mixed baby kales
- 1 small red onion, peeled, finely sliced
- 1 cucumber (454g), peeled and diced
- 250g tomberries
- 60g salted roasted cashews

CREAMY LEMON-TAHINI DRESSING:
- 90g tahini
- 90g fat-free plain Greek yoghurt
- 90ml lemon juice
- 90ml water
- 2 garlic cloves
- ¼tsp salt
- ⅛tsp ground black pepper

Combine all ingredients of dressing in a blender and blend until smooth. Arrange salad ingredients onto serving plates. Pour over dressing. ENJOY!!!

2016-05-10

2016-05-09

Veggie Packed Thai Kale Salad

FOR 4 SERVINGS | INGREDIENTS:


SALAD:
- 320g mixed baby kale
- 1 cucumber (454g), peeled, seeded, and diced
- 1 large yellow bell pepper (245g), cored, seeded, and diced
- 125g carrots, chopped into small pieces
- 200g radish, topped and tailed, halved and sliced
- 60g roasted peanuts

PEANUT DRESSING:
- 80g smooth peanut butter
- ¼tsp garlic granules
- ¼tsp ground ginger
- ¼tsp hot chilli powder
- 1½tbsp soy sauce
- 1tbsp honey
- juice of 2 limes


In a small bowl mix together all ingredients of peanut dressing. Add tablespoonfuls of water to thin it down until it reaches your desired creamy but pouring salad dressing consistency. Arrange salad ingredients onto serving plates. Pour over dressing. ENJOY!!!

2016-05-06

Sweet Potato Pancakes

FOR 2 SERVINGS | INGREDIENTS:

- 480g sweet potato purée (from 1 large / 660g sweet potato)
- 90g oat flour
- 1tbsp light brown sugar
- 1tsp baking powder
- 2tsp ground cinnamon
- 1/4tsp salt
- 2 eggs
- 200ml unsweetened almond milk

In a large bowl mix together all ingredients until a smooth pancake batter has formed. Cook pancakes on preheated and slightly greased frying pan until both sides of pancakes have turned golden. To serve, top pancakes with toasted pecans and drizzle over honey. ENJOY!!!

2016-05-05

Zucchini Noodles with Raw Vegan Tomato Pasta Sauce

FOR 6 SERVINGS | INGREDIENTS:


- 335g cherry tomatoes
- 75g sun-dried tomatoes
- 4 cloves of garlic
- 3 red bell peppers, roughly chopped
- 25g fresh basil, stem included
- 1tsp dried herb
- 1/4tsp salt
- 1/4tsp ground black pepper
- 1kg zucchini noodles
- 200g carrots, cut into thin strips


Combine all ingredients, except noodles and carrots, in a food processor and blend to reach a creamy consistency.

Arrange zucchini noodles and carrot strips onto serving plates. Pour over the raw vegan tomato pasta sauce. ENJOY!!!

2016-05-04

Banana Chocolate Peanut Butter Overnight Oatmeal

FOR 1 SERVING | INGREDIENTS:


- 100g ripe mashed banana

- 2tsp chia seeds

- 2tsp unsweetened cocoa powder

- 5tbsp rolled/porridge oats

- 1tbsp smooth peanut butter

- 5tbsp unsweetened soy milk or milk of choice

- 50g fat-free plain Greek yoghurt

- optional toppings: 1tsp mini chocolate chips + 1tsp peanuts

Per serving: 350kcal | with toppings - 395kcal


Also try Banana & Date Overnight Oatmeal by adding 3 dates (finely chopped) and 1/2tsp ground cinnamon, or Banana Blackcurrant Overnight Oatmeal by adding 1tbsp black currant preserve and 1tsp dessicated coconut; instead of the cocoa powder and peanut butter stated in the above recipe.

2016-05-01

Pineapple & Kale Salad with Peanut Coconut Dressing

FOR 2 SERVINGS | INGREDIENTS:

PINEAPPLE & KALE SALAD
- 200g Mixed Baby Kales or Mixed Leaf Salad
- 300g fresh chopped pineapple pieces
- 40g carrot, chopped
- 3 green onions, thinly sliced
- 30g roasted peanuts or cashews

CREAMY PEANUT COCONUT DRESSING
- 120g fat-free coconut flavor or plain Greek yoghurt
- 40g smooth peanut butter
- 1 garlic clove
- 1/8tsp ground ginger
- 1/8tsp hot chilli powder
- 1/4tsp dried herb de Provence
- 1tsp curry powder
- 1tsp light brown sugar
- 4tbsp coconut milk*, or almond milk
- 2tsp soy sauce
- juice of 1 lime

(1) Arrange salad ingredients on serving plates.

(2) Make the dressing by mixing all ingredients in a blender until smooth.

(3) Pour dressing over salad. ENJOY!!!

*Coconut Milk Alternative to Dairy (coconut milk 8.4%; 27kcal per 100ml)

2016-04-28

Moroccan Three Bean Lentil Soup

FOR 10 SERVINGS | INGREDIENTS:




- 1tbsp light olive oil
- 6 cloves of garlic, minced
- 7 by 5 cm piece of ginger, minced
- 1 large brown onion, finely chopped
- 3 stalks of celery, finely chopped
- 200g carrots, finely chopped
- 1tsp ground turmeric
- 1tsp ground cinnamon
- 2tsp paprika
- 1/2tsp ground black pepper
- 2x 400g canned plum tomatoes in juice, roughly mashed
- 1 vegetable stock cube
- 2L boiling water
- 400g red lentils
- 240g chickpeas drained from can
- 240g red kidney beans drained from can
- 230g black beans drained from can
- 1tsp dried herb

(1) Heat oil in a large soup pot. Sauté the garlic, ginger, onion, celery, and carrots over medium-low heat for 6 minutes or until veggies soften. Add turmeric, cinnamon, paprika, black pepper, stir to coat and toast the spices for 4 minutes.

(2) Add the tomatoes with juice, stock cube, and boiling water. Bring to a simmer. Add lentils, chickpeas, kidney beans, black beans, and herb. Cook covered on low heat for about 35 minutes, until the the soup becomes thick and creamy, adding more broth if you want a thinner soup.

Serve with crusty roll. ENJOY!

2016-04-27

Banana Oatmeal Breakfast Cookie in a Mug

FOR 1 SERVING | INGREDIENTS:



- 50g mashed ripe banana (~1/2 medium banana)

- 30g smooth peanut butter

- 1/2tbsp honey

- 1tbsp milk of choice

- 4tbsp porridge oats / rolled oats

- 1tbsp chopped nuts


(1) In a microwavable mug mix together mashed banana, peanut butter, honey, and milk.

(2) Stir in oats and chopped nuts until well combined.

(3) Microwave at 800 watt for 1 minute and 45 seconds until firm to the touch on top.

ENJOY WARM!

2016-04-24

Sautéed Mushrooms on Roasted Cabbage Steak, Baked Sweet Potato

FOR 2 SERVINGS | INGREDIENTS:

Roasted Cabbage Steaks
- 1 head of a medium cabbage
- 1/2tbsp extra virgin olive oil
- 2 cloves of garlic, minced
- 1/8tsp salt
- 1/8tsp ground black pepper

Baked Sweet Potato - 2 small sweet potatoes

Sautéed Mushrooms
- 250 chestnut mushrooms
- 1tsp light olive oil
- 2 cloves of garlic, minced
- 1/2tsp herb de Provence

(1) Preheat oven to 220c. Line a rimmed baking sheet with a silicone mat, foil, or parchment paper.

(2) Slice cabbage, vertically through the core, into 2-2.5cm slices (you should end up with about 6 slices; use only 2 for this recipe for 2).

(3) In a small bowl, mix all remaining ingredients. Brush each slice of cabbage with the olive oil mixture and roast in the oven for 25-35 minutes or until cabbage is golden brown with crispy edges.

(4) Meanwhile, wash sweet potatoes and then use a fork to poke holes evenly onto surfaces (around 10 times per potato). Place potatoes onto a microwave safe plate. Heat in microwave on full power for 8 minutes, turn halfway for even cooking. Cut into halves just before serving.

(5) Finally, sauté mushrooms until done.

(6) Spoon sautéed mushrooms onto roasted cabbage steak, serve alongside baked sweet potato.  ENJOY!!

2016-04-21

Strawberry & Spinach Salad with Toasted Pecans in Peach Vinaigrette

FOR 2 SERVINGS | INGREDIENTS:

- 200g baby leaf spinach
- 400g fresh strawberries
- 50g toasted pecans
- 120ml peach juice, or: orange/mango
- 3tbsp red wine vinegar, or: vinegar of choice
- 1/2tbsp extra virgin olive oil
- 1/2tbsp honey
- 1tsp dijon mustard
- 1/4tsp garlic granules
- 1/4tsp onion granules
- 1/4tsp dried mixed herbs
- 1/8tsp hot chilli powder
- 1/8tsp salt
- 1/8tsp ground black pepper

1. Arrange spinach, strawberries, and pecans on serving plates.

2. In a small bowl, mix together all remaining ingredients. Pour the dressing evenly over the prepared salad.

2016-04-20

French Poached Eggs on Crumpets, Sautéed ​Mushrooms & Tomatoes

FOR 2 SERVINGS



INGREDIENTS:

4 small crumpets (~87kcal per crumpet)
4 eggs
3 cloves of garlic
1tsp light olive oil
250g chestnut mushrooms, sliced
3 small tomatoes, cubed
1/4tsp herb de provence
1/4tsp onion granules
ground black pepper


(1) Rub peeled garlic into surfaces of crumpets (the side with crevices). Then, heat crumpets following package's instructions.

(2) Have the remaining cloves of garlic minced. Add oil to frying pan, sauté mushrooms and garlic for 6 minutes, season with herb, onion granules, and black pepper.

(3) Meanwhile, make French poached eggs over low heat.

(4) When the mushrooms are nearly done, add tomatoes and cook for the last 4 minutes.

(5) Arrange crumpets on serving plates, top with poached eggs and add black pepper to taste. Serve with sautéed mushrooms and tomatoes.

2016-04-12

Mushroom & Sweet Corn Brown Rice Porridge

FOR 2 SERVINGS | INGREDIENTS:





- 20g dried Chinese mushrooms

- water

- 100g brown rice

- 1/2tsp ground ginger

- 1tbsp soy sauce

- 160g sweet corn drained from can

- 2 eggs


(1) Wash and then soak mushrooms in water for an hour or until they are soft enough to be cut. Reserve the mushroom water. Finely dice mushrooms.

(2) Add more water into mushroom water until you get 1.2L liquid.

(3) In a saucepan, soak washed rice in the 1.2L mushroom water for hours before cooking.

(4) Add mushrooms, sweet corn, ginger, and soy sauce into the saucepan. Bring to a boil, then cook for 30 minutes.

(5) Add eggs, stir non-stop, just before turning off the fire.  ENJOY!

2016-04-08

Kale & Carrot Brown Rice Porridge

FOR 2 SERVINGS | INGREDIENTS:

- 100g brown rice

- 1.2L water

- 1/2tsp ground ginger

- 1/2 vegetable stock cube

- 60g carrot, finely diced

- 100g kale leaves

- 2 eggs

(1) Rinse and then soak rice in water in a saucepan hours before cooking.

(2) Add ginger, stock cube, and carrot into the saucepan. Bring to a boil, then cook for 30 minutes.

(3) Stir in kale. Cook for another 10 minutes.

(4) Add eggs, stir non-stop, just before turning off the fire.  ENJOY!

2016-04-06

Parsnip & White Bean Soup

FOR 6 SERVINGSINGREDIENTS:



- 1/2tbsp light olive oil
- 1.25kg parsnip, peeled and chopped
- 1 medium brown onion, sliced
- 4 cloves of garlic, minced
- 1tsp ground ginger
- 1/2tsp dried herb
- 1/2tbsp brown sugar
- 1 vegetable stock cube
- 2L boiling water
- 470g cannellini beans drained from can

(1) Stir-fry parsnip, onion, and garlic for 8 minutes. Season with ground ginger, herb, and sugar.

(2) Add stock cube and boiling water. Bring to a boil and cook covered for 15 minutes.

(3) Add beans. Continue to cook for the last 10 minutes.  ENJOY!

2016-03-21

Mushroom and Chickpea Stew

10 SERVINGS  |  INGREDIENTS:


- 1tbsp light olive oil
- 1 small brown onion, finely diced
- 4 cloves of garlic, minced
- 2tsp ground cumin
- 2tsp turmeric
- 1tsp hot chilli powder
- 1kg mushrooms, thinly sliced
- 550g carrots, diced
- 142g tomato purée
- 1200g chopped tomatoes in juice from can
- 1tsp light brown sugar
- 1tsp dried herb
- 1tsp salt
- 1/4tsp ground black pepper
- juice of half a lemon
- 480g chickpeas drained from can


(1) In a large soup pot, sauté onion and garlic, together with all spices, for 5 minutes.

(2) Add all remaining ingredients, except lemon juice and chickpeas. With lid on, bring mixture to a boil, then simmer for 20 minutes.

(3) Add lemon juice and chickpeas. Continue to cook covered for another ten minutes.

(4) Serve hot with rice or crusty bread, and ENJOY!!!

2016-03-11

Veggie-Loaded One Pot Pasta in Tomato Sauce

10 SERVINGS


INGREDIENTS:

- 500g wholewheat fusilli or pasta of choice
- 600g bell peppers
- 450g carrots
- 1 large brown onion
- 4 cloves of garlic
- 1/4tsp salt
- 1/4tsp hot chilli powder
- 1/2tsp cayenne pepper
- 1/2tsp paprika
- 1/2tsp dried herb
- 1L boiling water
- 420g baked beans in tomato sauce from can


(1) Prep all vegetables: seed and finely dice bell peppers; finely dice carrots and onion; mince garlic.

(2) Place all ingredients, except baked beans, into a large casserole pan or soup pot. Bring to a boil, then cook uncovered over medium heat for 12 minutes, stirring constantly.

(3) 5 minutes before pasta is done, add baked beans in tomato sauce. Stir well and continue to cook until pasta sauce thickens (any extra liquid should have evaporated).


ENJOY!!!

2016-03-03

Cakey Chocolate Chips Speculoos Biscoff Cookies

Yield: 32 cookies | INGREDIENTS:
120g mashed banana
2 large eggs, at room temperature
2tsp pure vanilla extract
130g Biscoff biscuit spread
100g light brown sugar
280g all-purpose flour
1tsp baking soda
1tsp cornstarch
1/2tsp ground cinnamon
1/4tsp salt
150g dark chocolate chips


(1) In a large bowl, combine mashed banana, eggs, vanilla extract, and Biscoff biscuit spread. 

(2) In a separate bowl, sift and combine sugar, flour, baking soda, cornstarch, cinnamon, and salt.

(3) Mix dry ingredients into the wet. Finally, fold in chocolate chips.

(4) The cookie dough will be a little sticky. Cover dough tightly with plastic wrap and chill for at least 3 hours.

(5) Remove cookie dough from the refrigerator. Preheat oven to 180°C. Line two large baking sheets with parchment papers. Set aside.

(6) Per cookie, scoop 1 tablespoon of dough ball and place it on the lined baking sheet, leaving enough space between balls for cookies to spread. Bake the cookies for 12 minutes. Rotate the pan half-way through baking. Allow cookies to cool completely before serving and storage.

(7) Cookies stay fresh covered at room temperature or in the refrigerator for up to 1 week.