Plant based Munchies

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


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Pesto primavera pasta

Try saying that 5 times quickly! 😛 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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Roast pumpkin, sun dried tomato and spinach risotto

Roast pumpkin risotto

 

As the weather warms up in some parts of the world, it is cooling down in Australia! We are in crisp, Autumn beauty right now and a warming risotto is just what is needed!

 

Ingredients:

1 cup Arborio rice

5 cups vegetable stock

2 cups roasted, cubed pumpkin pieces

1/2 cup chopped sun dried tomato pieces

1 1/2 cups chopped baby spinach leaves

1/4 cup white wine

1 leek, finely chopped

2 garlic cloves, minced

salt and pepper

dried italian herbs

chilli flakes

 

Directions:

Saute the leek, garlic, salt, pepper, and herbs until soft. Stir in Arborio rice (until coated with oil film from the sauté).

Stir through white wine (to cook off the alcohol content).

Using hot vegetable stock, pour in 1/2 cup of stock at a time and continue stirring the risotto. It is the slow addition of hot stock that absorbs that makes the risotto creamy. When the 1/2 cup addition has absorbed each time, add another one. After 3 cups of stock have been added, stir in the pumpkin pieces, sun dried tomato and spinach leaves and continue with the stock process until all absorbed.