Plant based Munchies

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


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Savoury vege pancake

Savoury Vege pancake

Savoury Vege pancake

Kudos to my lovely friend Kirsty who introduced me to lunch at LOVE ON in Adelaide recently. I perused the menu and saw not much by way of vegan gluten-free eating, but was delighted to find savoury pancakes on the specials board. I had no idea what this was but the cook is Indian, the pancakes are gluten free and vegan and all up, whatever it is in those bounds is great by me!

It turned out to be such awesomeness that I had to give it a go myself.

 

Ingredients:

1/2 carrot, peeled and grated

1/2 brown onion, finely diced

1/2 zucchini, grated

2 small spring onions, finely diced

1/2 cup besan (chick pea) flour

1/2 cup water

1/2 tsp baking powder

1/4 tsp tumeric (gives yellow colour, but optional)

1/2 tsp garam masala (also optional)

1/4 tsp garlic powder

sprinkle paprika

salt and pepper

 

Whisk batter of began flour and water, adding in all other ingredients and mix.

Heat a non stick pan, give a splash or spray of oil, and when medium-hot, ladle a spoonful into the middle of the pan, and using the base of the ladle, spread the mix in a circular motion from the inside to the outer (thus, creating a thin spread of pancake in a large circle).

When browned, flip over and brown the other side. Serve topped with any fresh salad and hummus.

 

This has become a quick, delicious staple for us.


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Basil, potato and pumpkin salad

Basil, potato and pumpkin salad

Basil, potato and pumpkin salad

There are just some things that never change, I find, and one of them is the comforting nature of potato salad. I used to love it as a kid, and still do. I also happen to love basil aioli, so here is a vegan mash of the two. It is moorish so beware.

 

3 large white potatoes, peeled and cubed

2 cups pumpkin, peeled and cubed

1/2 spanish onion, sliced finely

1/4 cup fresh  basil leaves

1 serve of tofu mayonnaise with 2 cups basil leaves processed into it.

 

This is creamy, potatoey goodness. Beautiful to add fresh spinach and pine nuts for an added freshness and texture.

 

Enjoy!


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Zucchini, corn and rice patties

 

Zucchini, corn and rice patties

Zucchini, corn and rice patties

 

I have not been posting regularly because I keep taking food photos with my iPhone and the end up looking like the above! It’s not exactly what I would like to be presenting on this blog…however, today the desire to get back into sharing recipes took over my concerns around photo presentation. Sometimes I find we are in such a hurry to EAT that I don’t take proper time to photograph. But that’s life, isn’t it!

 

I really, really enjoy these rice balls (or “patties”). The variations are , of course, endless. But I’ll share with you what I did, and you can work from there.

 

Ingredients:

2 cups cooked brown rice

1/2 cup corn kernels

1 zucchini, grated

1 leek, finely diced

2 cloves garlic, crushed

2 T tapioca flour (or besan) to bind

1/2 tsp spices and herbs – I used thyme, onion powder and sweet paprika.

Salt and pepper for seasoning

 

Saute the leek, adding in the garlic and vegetables until soft. Stir in cooked brown rice, spices and flour to bind.

You may find use in adding 1/2 -1 Tblspn of water to assist with binding, however, I found that the zucchini provided enough moisture. You can play around with how much flour/water ratio you need to bind yours effectively.

Squeeze into balls of your desired choice and fry them on a reasonably hot heat until brown.

 

These are lovely just simply served with a fresh green salad xx

 


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Walnut bolognese

walnut bolognese

walnut bolognese

 

Wow, this recipe is so extraordinarily exciting. I’m so in love that I can barely stop eating this sauce long enough to serve it! And I have reused it in a variety of ways. It’s gorgeeeouuusssss <3

 

Ingredients:

1 brown onion, finely diced

5 mushrooms, finely diced

1 cup walnuts, loosely processed in food processor into a rough crumb consistency

1 400gm tin crushed tomatoes or a 400g jar passata

1 Tblspn balsamic vinegar

2 garlic cloves

1/4 tsp italian herbs

1/4 tsp onion or garlic powder

pinch chilli flakes

pinch smoked paprika

salt and pepper

 

Saute the onion, adding in mushrooms and garlic. Saute until reduced in size and browning. Add in remaining ingredients and simmer gently for 5-10 minutes.

 


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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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