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.

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