Plant based Munchies

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


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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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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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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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Sweet buckwheat waffles

Sweet buckwheat waffles

Sweet buckwheat waffles

Woweee. I have pronounced my love for Sloveig’s blog, the Gluten Free Vegan Girl many a time, and she has delivered again on this one. This is her recipe, it is pure, healthy and delicious. Breakfast, dessert, or snacks throughout the day – these waffles are awesome 🙂 I have to share.

I have halved the recipe because it makes LOADS. Also, my waffle maker sadly only does animal shapes (haha) so here we have a giraffe and a lion – looking slightly more like a map of Australia actually… not to worry!

I’ve also done this recipe with half buckwheat and half brown rice flour and I have to say, I really loved that also. It seemed a little lighter to me. But please yourself.

 

  • 2 cups unsweetened plant-based milk
  • 1.5 cups buckwheat flour
  • 1 cup pitted dates
  • 1.5 tsp baking powder
  • 1 tsp vanilla [extract]
  • 1/4 tsp maldon salt
  • 1/2 tsp ground cardamom, optional but recommended
  • juice from 1/2 lemon, optional but recommended

Directions:

1. Place all the dry ingredients together in a mixing bowl and stir together.

2. Place the pitted dates, lemon juice, vanilla essence and milk in a high-speed blender (or use a hand blender) and run until completely smooth. Pour this into the bowl with the dry ingredients and stir until well-combined. Keep in mind that the batter will be slightly thicker than regular wheat waffles. Do not add any more liquid to make it thinner! This will prevent the batter from sticking together properly, and you will end up with a runny gooey mess.

3. Heat a waffle maker and add your mixture. Depending on your maker, you may need spray oil to stop it sticking. I use brushed melted coconut oil.

 

Sweet buckwheat waffles

Sweet buckwheat waffles

I have added fresh chopped strawberries and a homemade chocolate hazelnut sauce. Try this:

 

2 dates, pitted, soaked and pureed (alternatively substitute with rice malt syrup)

1 heaped Tblspn cacao

2 Tblspn melted coconut oil

1 heaped Tblspn hazelnut meal

2 Tblspns non dairy milk

dash of vanilla extract
Whisk together and enjoy. Add more milk if you prefer it runnier.


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Coconut rice bubble slice

Coconut rice bubble slice

Coconut rice bubble slice

And since my internet has been down lately, I thought I’d give you two recipes to play catch up.
This is a great Christmas season one.

You know the old rice bubble slice that everyone makes at Christmas time? Guess what. It can be healthy and yummy too!

Ingredients:

3 cups rice bubbles (or even better, get the rice puffs that don’t have sugar)

1/2 cup desiccated coconut

1/2 cup coconut oil (melted)

1/2 cup brown rice syrup

Stir together and either set in a tray (to be cut into squares) or drop into patty pans.

You can also add natural colouring if you want to make it colourful!

Delish!


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Choc chip cookies

Choc chip (Chick pea) cookies

Choc chip (Chick pea) cookies

It is so remiss of me not to have this on the blog, given how often we make them. I kind of thought everyone knew of this recipe – I can’t claim it as mine because it is ALL over internet land. But it turns out not everyone does!

So quick, I better post this so we can spread it even further around internet land. It really is a healthy, nutritious take on an age-old favourite. And I make double the recipe now because they disappear too quickly!

Ingredients:

2x 400g tins chick peas, rinsed and drained

1 cup peanut butter (100% peanuts )*

1/2 cup brown rice syrup

1 1/2 tsp baking powder

2 rows dark chocolate, chopped

Blend all ingredients except dark chocolate together in a food processor (I do the chick peas first then add the rest). Then stir through dark chocolate pieces.

The mixture will be sticky but I still roll into a ball and press flat onto baking paper on a tray. Alternatively you can just “drop” teaspoons onto the paper. Whatever shape they are on the baking tray is what they will remain (they don’t grow or flatten with cooking).

Bake at 180 deg C for 15 minutes or until browning.

* As always i recommend 100% peanuts for your peanut butter. FYI, the health food shop I go to has  a peanut butter machine – you bring a bucket, and pull the handle, and it will grind the peanuts into peanut butter straight into your bucket. It’s brilliant! Check out if yours does it too?


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Tropical ice blocks

Tropical ice blocks

Tropical ice blocks

These are amazing. And so incredibly simple. The kids have not always liked coconut cream-based ice blocks but these were demolished! Excellent to have for the hot weather coming up!

Ingredients:

1 tin coconut cream

1 tin pineapple pieces

1 orange, rind removed

2 T rice malt syrup

Puree in a blender, pour into moulds and freeze! Enjoy!