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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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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Hot cross buns

Hot cross buns It’s Good Friday! Thank you to my brilliant husband, Dave, for having hot, gluten free vegan hot cross buns waiting for me on my arrival home from church on this Good Friday! Wooo! And I can attest to the winning combination these tasty treats are.

Firstly, it’s probably important to understand a little about how flours work when cooking with gluten free combinations. These buns have 50% medium flours, 25% light and 25% heavy. If you don’t have the exact flours, you can look here for more suggestions on how this works and use your own combinations. I think it is always safe to use more tapioca flour rather than less so feel free to use more light flour and less medium/heavy if you want to play with it.

Or…you can just follow this recipe. De-licious!

Dry ingredients: 

Medium:                   1 cup  red sorghum flour and ½ cup brown rice flour

Light:                        ½ cup tapioca flour and ¼ cup potato starch

Heavy:                       ½ cup buckwheat flour and ¼ cup almond meal flour

2 tsp xanthan gum

½ tsp salt

1/2 tsp all spice

1 tsp cinnamon

Wet ingredients:

4 dates blended in ¼ cup hot water

2 Tablespoons coconut palm sugar

2 teaspoons melted coconut oil

1 ½ cup warm water

¾ cup sultanas

Combine flour mix, xanthan gum, salt, sugar and dry yeast and mix together in a bowl. Set aside.

In a separate bowl, combine the coconut oil, warm water and pureed dates. Add in dry ingredients and mix on high with hand beaters until well mixed. Add sultanas and mix through.

Shape into a long thick roll and chop into sections ofHot cross buns pre-cooked
roughly equal size to form into rolls.

Place rolls on a greased & floured tray, cover with a tea towel and allow to rise in a warm place for 30 minutes.

For the crosses, mix some brown rice flour and water together to form a paste and squeeze onto rolls in a cross formation. (You can do this by putting the paste in a snap lock bag and cutting one corner off to squeeze through)

Hot cross buns c

 

 

 

 

 

 

Bake in 200 deg Celsius oven for 40 minutes.

Brush the tops of buns with a light coating of melted coconut oil after they come out for a gloss.

Our buns were brown and crunchy (which we enjoyed) but if you prefer them softer and less crunchy, put foil over the tray after 15 minutes of cooking.

Hot cross buns

 

Happy Easter everyone!


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Alfredo penne pasta with salted tomatoes

Alfredo pasta with salted tomatoes

Alfredo pasta with salted tomatoes

I don’t often eat gluten free pasta-type products but some days, I just crave that old pasta fix that holds something homely and comforting (comfort eating, isn’t it!). There are gluten free pastas and there are gluten free pastas! All I can suggest, if you are gluten free, is to read the labels and check that you are getting that which you are happy eating. Some are corn based, some are potato based and some are rice based. And they are all different, for sure.

Anyway onto this simple, gorgeous recipe. It’s the sort of meal that suits after an exhausting day when you can flop down on the couch in front of the TV with a bowl of pasta. (And for those of you who have small kids like I do, it’s not that straight forward, I know!).

 

Alfredo sauce: See here for an alternate cashew-based alfredo sauce…or below for my cauliflower one. I really love everything about cauliflower and its diversity at the moment, and it makes for a lovely, light, creamy, garlic-y sauce too!    (This is worth double or tripling if you are feeding a whole family).

2 cups cauliflower florets

2 garlic cloves, diced

1/2 leek, diced

1/3 cup non dairy milk

1/4 tsp onion powder

salt and pepper

 

Steam the cauliflower florets until well cooked. In a separate saucepan, saute the garlic and leek for a couple of minutes. Add cooked cauliflower florets, followed by seasoning and milk. Simmer for 10 minutes, and blend thoroughly into a creamy sauce.

*This is great to make in big batches (using  a whole cauliflower and freezing in portions so you can sneak it out for pasta, potato bakes or anything like that).

 

Pasta dish

Gluten free pasta

1/2 cup chopped fresh baby spinach

1/4 cup chopped fresh basil leaves

3/4 cup cherry tomatoes

salt

Alfredo sauce

 

Toss 3/4 cup of cherry tomatoes in a hot, dry saucepan with a generous sprinkling of rock salt until they begin to blister or show signs of cooking. (I like mine quite well cooked and soft, you may prefer yours less so).

Cook the gluten free pasta, drain, and toss in the pan with the tomatoes, fresh basil and spinach and stir through your alfredo sauce. Delicious and simple! 🙂

 

 


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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!