2018-02-15

Cajun Prawn Skillet

FOR 2 SERVINGS 


INGREDIENTS:

- 1 small brown onion
- 3 celery stalks
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 clove of garlic
- 160g sweet corn drained from can
- 1/8tsp onion granules
- 1/4tsp garlic granules
- 1/4tsp salt
- 1/4tsp mixed herbs / Italian herb seasoning
- 1/4tsp cayenne pepper
- 1/4tsp paprika
- 1/4tsp ground black pepper
- 300g cooked and peeled large king prawns
- 1 lime


(1) Have all veggies diced and garlic minced.

(2) On a frying pan over medium high heat, saute veggies and garlic without oil for 5 minutes until they are softened and liquid has mostly evaporated.

(3) Add drained and rinsed sweet corn together with all seasonings. Stir well and cooked covered on medium heat for 3 minutes.

(4) Stir in king prawns and continue to cook covered for the last 2 minutes.

(5) Squeeze in juice of 1/2 of a lime to finish. Cut the other half of the lime into wedges to serve.


*If using raw prawns, add them in at the same time with sweet corn and seasonings.

2018-02-14

Peanut Butter Blossoms

Yield: 15 cookies






INGREDIENTS:

125g smooth peanut butter
80g maple syrup
1tbsp flax meal + 3tbsp water
40g oat flour
40g porridge oats
1/4tsp baking soda
1/8tsp salt
15 dark chocolate chunks (70%)


(1) Soak flax meal in water and set aside. Line baking sheet with silicone mat or baking paper.

(2) In a small bowl, whisk together oat flour, oats, baking soda and salt. Set aside.

(3) In a mixing bowl, combine peanut butter, maple syrup and flax egg, mix well. Then, add dry ingredients into the wet. Mix until well incorporated.

(4) Preheat oven to 180c. Using the smallest-size icecream scoop or a spoon, scoop batter onto prepared baking sheet leaving a gap between one another. Then, using your fingers slightly press and shape each scoop nicely into however you want the cookies to look like in the end, as batter does not spread during baking. Lastly, press a chocolate chunk into center of each cookie. Bake in preheated oven for 12 minutes.

(5) Leave cookies on baking sheet to cool for 10 minutes before transferring them onto wire rack to cool completely.

2018-02-11

Vegan Shepherd’s Pie with Sweet Potato

FOR 8 SERVINGS | INGREDIENTS:

Sweet Potato Mash
- 1.15kg sweet potatoes
- 1/8tsp salt
- 1/8tsp ground black pepper
- 120ml unsweetened soy milk

Veggies Filling
- 500g closed cup white mushrooms
- 200g, 3 stalks of celery
- 300g carrots
- 150g, 1 medium size brown onion
- 4 cloves of garlic
- 530g cooked green lentils drained from can
- 2tbsp red wine vinegar
- 1tsp light brown sugar
- 1tsp dried mixed herb / Italian herb seasoning
- 400ml vegetable stock (1 stock cube dissolved in 400ml water)
- 1+1/2tbsp plain flour

(1) Have all veggies chopped and garlic minced.

(2) Poke holes on sweet potatoes and cook in microwave oven at 800W for 6-14 minutes depending on the size. Turn half way through. Set aside to cool.

(3) Cook chopped veggies on high heat without oil for 15 minutes or until all liquid has evaporated.

(4) Meanwhile, scoop sweet potatao flesh into a mixing bowl, add salt, ground black pepper and soy milk. Mix until smooth and creamy. Cover and set aside.

(5) Into the sauteed veggies, add drained lentils, red wine vinegar, sugar, herb and most of the vegetable stock. In a small bowl, whisk remaining stock with flour. Once smooth, stir into the veggies and lentil mixture. Continue to cook until mixture thickens, about 10 minutes, stirring constantly. Also, preheat oven to 220c.

(6) Transfer veggies filling to a large baking dish and smooth with a spatula, then spread the sweet potato mash over the top in an even layer and smooth over again with a spatula. Bake in preheated oven for 25 minutes until sweet potatoes have browned slightly.

(7) Remove from oven and let cool for 5 minutes before serving.

Creamy Cauliflower Soup

FOR 2 SERVINGS |  INGREDIENTS:


- 1 vegetable stock cube

- 1/2tsp onion granules

- 1/2tsp garlic granules

- 1/4tsp Italian herb seasoning

- 800g frozen cauliflower florets

- 650ml boiling water


Place all ingredients in a saucepan. Bring to a boil and then cook covered on low heat for 10 minutes. Puree the soup, season with ground black peper to taste. Serve hot as it's, or with crackers or breadsticks.

Dessert in a Breakfast Smoothie

Yield: 2x 500ml breakfast smoothie | Base ingredients for all:

- 200g frozen cauliflower florets
- 150g zucchinis
- 65g young spinach
- 200g ripe banana's flesh (~2 small bananas)
- as much water as required to obtain 2x 500ml servings

Then: 



CINNAMON BUN

50g roasted pecans
1tsp ground cinnamon
1tsp maple syrup


BOUNTY BAR

400ml light coconut milk
2tbsp unsweetened cocoa powder


PEANUT BUTTER CUP

4tbsp peanut butter powder
2tbsp unsweetened cocoa powder
20g dark chocolate chips (72%)

2018-02-08

Chewy Ginger Molasses Cookies

Yield: 14 cookies






INGREDIENTS:

- 3tbsp (30g) oat flour
- 1/8tsp salt
- 1/4tsp baking soda
- 1/4tsp ground cinnamon
- 1tsp ground ginger
- 1tbsp flax meal + 3tbsp water
- 125g smooth peanut butter
- 60g light brown sugar
- 2tbsp black treacle
- 1tsp vanilla extract


(1) Soak flax meal in water and set aside. Line baking sheet with silicone mat or baking paper.

(2) In a small bowl, whisk together flour, salt, baking soda, cinnamon and ginger. Set aside.

(3) In a mixing bowl, combine peanut butter, sugar, treacle, vanilla extract and flax egg, mix well. Then, add dry ingredients into the wet. Mix until well incorporated.

(4) Preheat oven to 180c. Using the smallest-size icecream scoop or a spoon, scoop batter onto prepared baking sheet leaving a 5cm gap between one another, (optional: then using your fingers slightly press and shape each scoop into circle, so that cookies will spread and shape nicely while baking.) Bake in preheated oven for 12 minutes.

(5) Leave cookies on baking sheet to cool for 10 minutes before transferring them onto wire rack to cool completely.

2018-01-25

Roasted Tomato and Eggplant Soup

FOR 2 SERVINGS

INGREDIENTS:

- 500g tomatoes

- 500g eggplant

- 3 cloves of garlic

- 1tbsp light olive oil

- 1/2tsp Italian herb seasoning

- 1tbsp tomato puree

- 600ml vegetable stock

- pinch of ground black pepper


(1) Preheat oven to 220c. Line two rimmed baking tray with silicone mat or baking paper.

(2) Half tomatoes and chop eggplant into cubes of similar sizes.

(3) Toss tomatoes together with crushed garlic with 1/2tbsp oil and 1/4tsp herb. Spread them out onto one tray. Toss eggplant with remaining oil and herb. Spread them out onto another tray.

(4) Place both trays in the oven on different racks and roast for 10 minutes. Then flip the trays and roast for another 10 minutes.

(5) Transfer the roasted vegetables to a stock pot. Add vegetable stock and tomato puree. Cook uncovered on low for 10 mins. Season with black pepper. Then blend with an emersion blender until smooth.

2018-01-18

Detox Turmeric Squash & Lentil Soup

FOR 10 SERVINGS | INGREDIENTS:


- 1/2tbsp light olive oil
- 1 medicum size brown onion, finely diced
- 3 stalks of celery, finely diced
- 4 cloves of garlic, minced
- 1/4tsp hot chilli powder
- 2tsp dried italian herb seasoning or mixed herb
- 2tbsp turmeric
- 1tsp ground cumin
- 1/2tsp ground ginger
- 1/2tsp ground black pepper
- 400g red lentils
- 1.8kg chopped butternust squash
- 1 vegetable stock cube
- 2L boiling water
- 200g kale
- 1/2 lemon


(1) Saute onion, celery and garlic with oil over medium heat for 5 minutes. Add chilli powder and herb and cook for another 2 minutes. Then, add turmeric, cumin, ginger, black pepper and lentil and stir fry for 2 more minutes.

(2) Next, add butternut squash and vegetable stock. Bring to a boil and cook covered on low for 20 minutes.

(3) Finally, add kale and continue to cook uncovered for the last 10 minutes. Stir in lemon juice before turning off the fire.

Serve hot as it is or with crackers. ENJOY!!!