Plant based Munchies

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


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Garlic almond and broccoli bowl

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I wish there was a way to convey the tastiness and simplicity of this through a photo! Truly, this is so easy and so delicious! You can whip this up in 15 minutes.

 

1 head of broccoli, chopped

3/4 cup almonds

2 celery stalks, chopped

2 spring onions, chopped

3 garlic cloves, crushed

3 Tablespoons coconut amino

 

Stir fry the garlic, onions and celery. Add in the broccoli and amino sauce.

Serve on fresh spinach with fresh avocado – or on rice or pasta if you prefer.
So simple…so delicious:)


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Crispy vegetable dumplings

Dumplings

These dumplings were an accident that went amazingly well! I wanted to create a dumpling filling of walnuts and mushroom base, but, lacking the right ingredients and not being well at the moment (and unable to venture to the shops), I did what I could with what I had. And ooooohhhh my goodness, they are yummy!

The dumplings in this picture is not gluten free, but uses dumpling wonton wrappers (because…not well at the moment). If you would like to make your own dumpling case gluten free, see here.

Ingredients:

1 cup finely shredded wombok cabbage

1 large carrot, peeled and grated

3 spring onions, finely diced

2 mushrooms, finely diced

2 garlic cloves, crushed

1 Tablespoon tamari

1 Tablespoon mushroom “oyster” sauce

1 tsp ground ginger

1/4 tsp dried chilli flakes

 

Combine all ingredients and mix the flavours through. Place a spoonful of mixture on to dumpling wrapper and fold together in desired shape. Perfect for frying or steaming. * Served with Asian greens.

*We did have both steamed and deep fried to try. The steamed ones were just as tasty but stuck to my steamer so they were not in good shape when I peeled them off! The picture dumplings were deep fried in rice bran oil.

dumplings2


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Satay lentils and veg

satay lentils

So you know I love basically anything peanuty right? Except for peanut butter on toast. Because peanuts do not belong on bread! I’m weird, I know.

We realised recently that lentils were escaping our diet, in the rush from here there and everywhere. So I decided to branch out in lentil land and try some new things… this is a sort of satay/curry/dahl mix. It’s great…Actually I think next time I would keep the satay dahl as one dish and stir fry some veg on the side as a second dish. But husband-of-mine liked it just like this and I have to say, it was very tasty:) I just prefer crunchy vegetables! But the satay dahl is a grand idea:)

1 cup red lentils, rinsed, picked, and boiled according to instructions

1 cup chopped veg as you wish – I used zucchini, snow peas, capsicum and broccoli.

 

1/4 cup 100% peanut butter

1/2 cup coconut cream

1/4 cup water

2 Tablespoons tamari

2 garlic cloves

1 chilli, deseeded and finely chopped

pinch of cumin

pinch of tumeric

Juice of 1 lime (and zest of 1/2 lime if you enjoy)

 

Blend the sauce ingredients up in a mini blender.

Lightly stir fry the vegetables, add the sauce and lentils and simmer for 2-3 minutes.
Serve with rice:)

 

EASY, fast and tasty!


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Baked Mexican spiced potatoes

Mexican baked potatoes
…enough said!

As per usual with my recipes, these are super flexible. Do what works for you – but hopefully this will give you some inspiration to begin with. We LOVE these.

You need to start with some large potatoes – either sweet potato or white is fine. I tend to like the big white ones for this recipe but you choose for yourself:)

 

Ingredients

6-8 large white potatoes

Favourite mexican toppings

 

 

Spice mix:

1 tsp cumin powder

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika powder

1/2 tsp salt

1/4 tsp tumeric

1/4 tsp chilli flakes

Halve the potatoes lengthways and boil. Once softening (not super soft), scoop out the centres and allow the skins to cool. Gently toss in oil to coat them and rub/sprinkle spice mix all over them. Bake them on a lined tray at 200 dec Celsius for 30 minutes or until crispy.

Top with the above toppings – or any of your favourite mexican toppings.

(NB I sauteed onion and black beans together with garlic, smoked paprika and a diced tomato. I also used chopped salad ingredients – lettuce, corn, capsicum, cucumber, grated carrot, celery, and guacamole. I finished it off with a dollop of Mythos garlic dip (DELICIOUS) but you can use salsa or anything that suits).

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Mushroom & walnut San Choi Bow

San choi bow

Wow where have the months been going? Time seems to be passing so quickly at the moment (that, and I am currently working full time! :/) – and I do apologise for not blogging more regularly!

I have posted a recipe for San Choi Bow in the past but it was a lentil one and nowhere near as good I might say. I really think this recipe is perfect. It has the perfect balance of softness and crunch. It is rich and delicious with the fresh outer iceberg lettuce. I hope you enjoy it!

Ingredients:

1 cup finely diced walnuts

1 cup finely diced mushrooms

1 cup finely diced water chestnuts

1 iceberg lettuce

2 cups cooked quinoa (or rice, optional)

Sauce ingredients:

2 cloves garlic

1/4 cup almond butter

1/4 cup tamari sauce

1 Tblspn brown rice syrup

dash chilli flakes

dash onion powder

dash smoked paprika

 

Saute mushrooms and after a few minutes, add in walnuts and water chestnuts. Blend all sauce ingredients together and stir through mushroom mix and allow to cook further for a few minutes.

Serve in fresh iceberg lettuce cups (the outer leaves are best) with quinoa or rice.

Enjoy!


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Pesto primavera pasta

Try saying that 5 times quickly! :P I sooo love this dish. It is homely and nutritious and comforting and above all, very tasty! It amounts to some delicious, finely chopped green veggies, homemade pesto and pasta. Mmmm.

Pesto

1 cup basil leaves

2 Tablespoons semi dried tomatoes

3 garlic cloves

2 Tablespoons oil

juice of 1 small lemon

salt and pepper

 

Primavera

1/2 zucchini

3 mushrooms

1 leek or onion

1/2 cup broccoli (chopped)

2 celery stalks

1/2 cup snow peas

 

Plus 2 cups gluten free pasta

 

For the pesto:

Blend all ingredients together in a mini food processor (or the like) to form a paste.

For the pasta
Cook gluten free pasta as per instructions.

For the primevera:

Roughly chop vegetables and sauté them together, beginning with the onion/leek and keeping the broccoli to last because it will overcook quickly. Add in pesto mix and stir through drained, cooked pasta.

Enjoy!


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Chocolate self-saucing pudding

Chocolate self saucing pudding

Yesterday was mothers day. And in honour of my own mother’s awesome desserts and the fact that it was Mothers Day so I decided I “deserve” whatever i felt like:) I made chocolate self saucing puddings. It suits the cold wintery weather and the huge weekend we had had – warm, decadent comfort food!

As you know, I really really ‘hate’ ordinary food photography so I find myself once again apologising for the photo. It was late when we ate and we were all keen to get into it, so I took a quick snap on the dining table before digging in. Hopefully you get the gist – and next time I’ll have to try again with better lighting and effort!

My goodness, these were amazingly rich and decadent and delicious! And Mr 5 and I who made them up were surprised that they work so well. Mr 7 moaned and groaned in heaven for a while and then said “Did you make these up? You need to blog them!”.

Gluten free, totally plant based and sugar free. They just shouldn’t taste this good.

The little hole in the top is because I put a square of dark chocolate in the middle of them before baking (that bit is not sugar free) so it made an indentation in the top. You can take or leave that idea. They would look more impressive without it but it was a good surprise for the kids.

 

Ingredients

1 cup buckwheat flour

1/2 cup tapioca flour

1/3 cup cacao

1 tsp baking powder

1/2 tsp bicarb soda

3/4 cup non dairy milk + 1 tsp apple cider vinegar

1/2 cup brown rice syrup or agave

2 Tablespoons of grape seed or melted coconut oil

1 Tablespoon chia seeds soaked in 1/4 cup water

1 tsp vanilla extract

 

Sauce:

1 cup warm water

1/4 cup cacao

1/4 cup brown rice syrup or agave

 

Mix the dry ingredients and mix in wet ingredients. Divide into lightly greased ramekins. (Add in a piece of dark chocolate or raspberries into the centre now if you wish). Hold a spoon above the ramekins and poor sauce mixture onto spoon (So as not to cause a pooling in the middle- aka, the spoon will make the liquid spread out) until the sauce mixture is evenly spread across the ramekins.

 

Bake in 180 deg C oven for 30 minutes.
The kids served theirs with vanilla soy ice cream and Dave and I enjoyed a coconut milk-coffee ice cream with ours! Delicious – but we were each defeated! The left overs are in the fridge for todays enjoyment!!

 

 

 

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