Plant based Munchies

A journey towards whole food, plant based, healthy eating….


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Banana choc-chip cake balls

Banana choc-chip cake balls

Banana choc-chip cake balls

Ooo these are DE-licious. I can’t stop eating them! You don’t need to make balls out of these by the way. I also made a loaf tin which worked (albeit denser), and muffins will be fine too. But cake balls are fun if you have the ball mould :)

 

4 medium very ripe bananas

10 medjool dates, pitted and soaked in hot water briefly

3/4 cup tapioca flour (starch)

1/2 cup brown rice flour

1/2 cup buckwheat flour

1/2 cup non dairy milk (with 1 tsp vinegar added)

80 gm dark non dairy chocolate, roughly chopped

2 tsp baking powder

1 tsp bicarb soda

1 tsp vanilla extract

pinch salt

 

Mix dry ingredients in a bowl.

Blend dates, bananas, milk (and vinegar) and vanilla together until a smooth paste forms.

Combine mixtures and stir until mixed.

 

Spray an oven cake pop tin and spoon mixture in, add lid, and bake at 190 deg Celsius for 15-20 minutes (or alternatively, bake muffins in a muffin tray).

Test with a skewer and remove when cooked in the middle.

Enjoy!


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Garlic and chives cashew cheese

Garlic and chives cashew cheese

Garlic and chives cashew cheese

Ok so it looks like a green plastic sausage. I have made this a couple of times now and…we really like it…! The second time I refrigerated it in a cling-wrap-lined bowl and turned it out in a dome shape. MUCH better than a sausage :)

I’ve tended to steer away from “pretend” cheese but you can either think of it as a cheese, or perhaps a dip. It has a firm enough texture though that can be sliced to put on crackers – and all in all, it’s wholesome and yum! And easy to do.

 

2 cups raw cashews (presoaked, overnight is best but for at least 4 hours in water)

3 Tblspn nutritional yeast (great Vit B 12 for vegans, also important flavour for this)

2 small-medium garlic cloves (minced)

1 tsp salt (salt is important, don’t skip it!)

juice of 1 lemon

1 tsp apple cider vinegar

1/4 cup finely diced chives (or less, depending on your preferences).

Optional- shake of onion powder and or/ other herbs such as thyme.

 

Blend the cashews in a food processor. Add in remaining ingredients and turn into a lined bowl. Refridgerate until ready to eat (I would give it at least 1-2 hours.

NB. If you don’t want the cheese green, don’t blend the chives through it. You can mix them through as little green pieces after blending the other ingredients.
Thanks to Blissful basil for the recipe start.


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Thai red curry

Thai red curry

Thai red curry

 

Thai red curry is something I have missed terribly since going plant based. It usually relies on fish sauce and sugar, neither of which I consume so this has relied on some artistic license to form a red curry! My Thai friends may say this is not true to form I expect…but it is pretty darn good!

The “red” bit is coloured by red chillies of course. I have used two which was plenty for me and I added in red capsicum for extra colour in the paste. If you are a hot head :) use 4-5 red chillies and your red curry will be amazing! And hot…!

Ingredients:

1 purple onion

2 red chillies

1/2 red capsicum

2 lemon grass stalks

3 garlic cloves

2 cm piece galangal, crushed

3 garlic cloves

3  kaffir lime leaves

2 tsp ground coriander

1 tsp ground cumin

1 tsp tamari

½ tsp lemon zest

2 T coconut milk

 

PLace all ingredients into a food processor and process until a fine paste is achieved.

 

For the curry:

Lightly stir fry your preferred ingredients (I used carrot, cauliflower, capsicum, onion and snow peas).

Stir the curry paste through the stir fry.

Add

1 cup coconut cream

2 cups vegetable stock or water

 

And enjoy!


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Brown rice and mushroom balls

 

Brown rice and mushroom balls

Brown rice and mushroom balls

 

I apologise for the iPhone, dimly lit photo. My lovely cousin was running in the Commonwealth Games (and came 3rd!) and I was super distracted by getting our little food party out in front of the TV in time to watch her run. So the photos fell to the bottom of the priority pile.
As it turns out, while Jess was running, we were munching down a delicious feast of new creations. These are brown rice balls with mushroom and natural peanut butter. You can mix these up as much as you like – the possibilities are endless, but thees are delicious as is.  Enjoy!

 

2 cups brown rice (cooked).

1 brown onion, diced

5 mushrooms, diced finely

1-2 Tblspn natural peanut butter

1 Tblspn tamari (GF soy sauce)

2 Tblspn tapioca flour

1 clove garlic, diced

1 shake of dried chilli flakes

1/2 tsp salt

 

Fry onion and garlic together with the mushrooms until reduced and cooked well. Add in tamari, chilli and peanut butter with seasoning. Add in rice, turn off the heat, and stir through tapioca flour (to help bind).

Roll into balls. Heat a small saucepan with enough coconut oil to either deep fry, or shallow fry 1/2 of the ball. When oil is very hot, place 4 balls in at a time for a minute or so each side, then turn over to cook the other side. Allow balls to drain on paper towel.

 

Serve with peanut dipping sauce.


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Dal Makhani (lentil curry)

 

Dal Makhani

Dal Makhani

Dal Makhani is a total winner. I know a lot of people (non vegans esp) don’t do lentils. I used to think like that too – but seriously…this is amazing. Even my 6 year old said this is the BEST dinner ever and asked to have it in his lunch boxes for school. Curried lentils for a school lunch? Happy mum! Lentils are AH-mazing for you! And this is moorish. So give it a go :)

It is again a tomato onion based curry however you can add soy milk (traditionally cream). I have used coconut cream. It is also usually quite buttery (that’s the makhani bit) so you can choose if you wish to use an oil like coconut oil or something like nuttelex or another non dairy margarine.

Also lastly, traditionally this has black lentils and red kidney beans. I can’t find black lentils anywhere, much as I’d like to, and I don’t love red kidney beans. So I am beautifully content with whole green lentils and see no need to change it – but go for it if you want to do the bean thing, and if you have access to black lentils.

 

2 cups whole green lentils

1.5 cups tomato puree

1 brown onion, diced

2 cloves garlic, finely diced

1 inch ginger, finely diced

1 tsp ground coriander

1 tsp cumin

1/2 tsp garam masala

1/2 tsp salt

2 Tblspn coconut cream

2-3 cups water

 

Start by either soaking the lentils over night or simmering them for 45 minutes in a quick cooking method. I did the latter, then rinsed them, ready for cooking.

Fry the brown onion for a few minutes before adding the spices. When aromatic, add the lentils and remaining ingredients and simmer for 10 minutes until warmed and ready to eat!

DIVINE with pappadums. Don’t forget them! :)

 


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Rich chocolate pots

 

Rich chocolate pots

Rich chocolate pots

Is anyone in the mood for a chocolate hit? (Actually, is anyone ever not in the mood…?)

These are rich and decadent. And they will surely satisfy any chocolate craving.

* This mixture made enough for 12 chocolate pots in medium sized cup cake papers.
Base:

1 cup raw cashews/macadamias or almonds

1/2 cup hazelnuts

12 pitted medjool dates

1/3 cup cacao

1 T water

Process the nuts until ground in a meal, then add remaining ingredients. Press spoonfuls into little cup cake holders until each has an equal base.

 

Top:

1 pkt silken tofu (non GMO)

100g dark (dairy free) chocolate, melted

1/3 cup cacao

2 T rice syrup

1/2 tsp coffee essence

 

Blend the tofu briefly until a creamy consistency. Add the remaining ingredients and process into a mousse. Spoon the mousse into cups on top of the base evenly, and bake in a 180deg C oven for 20 minutes.

Refridgerate for at least 1 hour before serving. Enjoy :)

Rich chocolate pots

Rich chocolate pots

* This recipe uses coffee essence for a richer flavour. You can sub this for espresso or even just vanilla extract (which at least does not have additives etc). You could also use Franjelico if you do alcohol, which has a hazelnut flavour. The recipe will also make a larger tart if you would prefer this to 12 little ones. I made these for a picnic which worked beautifully to serve them out individually!


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Aloo gobi matar (Potato cauliflower tomato based Indian curry)

Aloo gobi matar

Aloo gobi matar

I have posted a few favourites of my Indian curries on this site here (see the Non butter chicken,  Tikka MasalaKorma and Sri Lankan tamarind curry recipes). Aloo gobi is one of the first Indian curries that actually sold me Indian food in India. It is simple and divine and easily (and often) vegan. There are many many variations but it is essentially a tomato and onion based curry with simple veggies. The Aloo Gobi refers to the potato- cauli combination. Matar refers to the peas, however I have adapted that to green beans. Use whatever suits you and your family though. Peas are very common in Indian curries.

 

2 potatoes, peeled and chopped

1/2 small cauliflower florets

1/2 cup green beans (topped and tailed and chopped roughly)

1 brown onion, finely diced

2 cloves garlic, finely diced (and peeled)

1 inch fresh ginger, finely diced (and peeled)

1 Tblspn almond meal

1 tsp garam masala

1/2 tsp tumeric

1/2 tsp ground cumin

1/4 tsp dried chilli flakes (or as much as you enjoy)

2 cups water

1/4 cup tomato puree (passata) – or alternatively, blanche, peel and squish a fresh large tomato

 

Lightly fry the diced onion and add in the potato pieces. Saute for a few minutes (to get the potato cooking under way) and add in the spices. Once aromatic, add in the almond meal, tomato puree and water and simmer. When potato is almost cooked, add in the cauliflower and simmer for a further 4-5 minutes. Add the green beans only a couple of minutes before serving.

 

NB I really prefer my veggies cooked but  not soggy. If you like them mushy, obviously you can cook them for much longer.

 

 

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