Saturday, June 15, 2013

Sweet Potato & Quinoa Cakes with Beetroot Hummus.


It just so happens that my better half dislikes sweet potato, quinoa, peanut butter and beets.                 
I heartily love all four.

Unknowingly I incorporated all 4 of those things in to our dinner...

Oopsie daisies!

I'm unsure as to whether these are burgers or patties or cakes or thing o's... But they're pretty tasty!

And you know what?

He ate it all.

He ate more than I did.


I think I'm a magician, guys!


Sweet Potato & Quinoa Cakes.
1 sweet potato, roasted
1.5 cups quinoa, cooked
2 T ground flax (or 1 egg)
1/2 C breadcrumbs (plus extra for coating)
1 handful herbs, roughly chopped (thyme, sage, rosemary)
1/2 bulb roasted garlic
1 T sriracha
1 t peanut butter
1/2 t maggi seasoning (or soy)
1 t paprika
2 T toasted sesame seeds (or 2 t tahini)

In a large bowl mash sweet potato and add rest of ingredients.
Taste and season to your liking.
With wet hands, separate mix in to 5 and shape in to patties.
Coat in extra breadcrumbs and bake in oven at 400C for about an hour or until a little dry and holding together well. Flip halfway.

Pan fry to create a crispy exterior (optional) and serve.

Makes 5 burger patty thing o's.

Beetroot Hummus
1 tin chick peas
1/2 bulb roasted garlic
1/4 cup oil
3 T lemon juice
1 or 2 roasted beets
1 t salt (or more)
2 t tahini

Blend all ingredients until smooth.



No editing... ACTUAL COLOUR! 
..Madness.


Tuesday, May 14, 2013

Roasted Beet Salad with Yoghurt Tahini Dressing.


I'm the heaviest I've ever been in my life (possibly because I'm also the most sedentary..)
THUS I've been trying to cut out bready stuff.

Which is basically like trying to cut out your soul mate.


I did an ALL juice cleanse for almost 5 days.

It was tough. 

The main problem was that I..... like food. And Eating. And eating food. 



Also, I don't drink liquids quickly.

I'm that person standing at the bar, smiling awkwardly, sipping her jagerbomb because chugging it is just out of the question.


Anywho. I lost 3 kilos and felt a lot better by the end of it, less bloated and with smoother skin.
Huzzah!


Would I ever do it again? Hmmmm debatable.
At some points I was on the verge of tears.

But maybe that was the lack of toast talking.



This was the first meal I made after the cleanse. It was brewing in my brain for 4.5 days.


Roasted Beet Salad with Yoghurt Tahini Dressing.
Salad
6 roasted beets, peeled
1/4 - 1/2 cup cottage cheese
2 Tablespoons pumpkin seeds
2 teaspoons sesame seeds
2 Tablespoons roasted pecans
1/2 cup soy beans, cooked
1 or 2 avocados, diced
pinch red pepper flakes
5 cups mixed lettuces
1 handful chopped basil
1 handful chopped parsley
1 handful chopped mint
Eggs, poached (optional)

Dressing
(honestly, I add so much to dressings, that giving correct portions is difficult... add and taste as you go?!)

1 teaspoon tahini
1 teaspoon honey
1/3 cup yoghurt
pinch salt
pinch sugar
1 garlic clove

Toss all salad ingredients together in a big bowl.

Mix all dressing ingredients together, taste, season to your liking.

Serve drizzled with dressing and a perfectly poached egg on top!
(Mine wasn't perfect.... but ideally.... a perfectly poached egg!)




Go forth and eat, my vegetable cherubs!

Sunday, April 14, 2013

Creamy, vegetable thyme soup.


Well, BOY HAVE I BEEN BUSY.

Canada - Australia - Canada - Australia! I just returned from a 5 week trip down under where my sister had a baby and my dad got married. Twas lovely.

It's safe to say that I am now aunty to the most beautiful child the entire world has ever seen.

I am not prone to exaggeration.


Anywho. Calgary again. "Spring time" ... aaaaaaand it's snowing. This is the kinda soup you need to cheer you up and warm the cockles of your heart. 



So buy some flowers, look at Australian art and enjoy
SPRING:







how cute is my mug?!!?


 Creamy, vegetable thyme soup.

1/2 onion, diced
4 garlic cloves, minced
1 carrot, diced
2 sticks celery, diced

1/2 cup finely chopped broccoli
2 spring onions, sliced

2 sage leaves, finely chopped
2 T rosemary, finely chopped
1/4 cups fresh thyme, finely chopped

2 T butter
2 T oil
2 T flour

2 T lemon juice

3 cups stock

1/4 cup skim milk

1 cup frozen peas
2 T ground flax (optional)



Heat oil and butter in medium sized saucepan until melted. Add first 4 vegetables and sweat until slightly softened.

Add in all 3 herbs and stir until combined and fragrant. Add flour and stir to cover all vegetables. Continue stirring for 5 minutes to fully cook out the flour.

Slowly begin to add stock, stirring well after each 1 cup addition. Add lemon juice.

Add broccoli and spring onions and stir.

Let soup thicken, 5-10 minutes. Add skim milk and stir.

5 minutes before serving, add in ground flax (optional) and frozen peas.

Season well with salt and pepper.



Serve with warm crusty bread slathered in butter, a giant glass of white and sit by the fire in your snuggie*.




*not optional

Monday, September 10, 2012

Full English Brekky (Vegan - ie THE BEST)


Just googling the words "Full English" makes me salivate. 



You see; me dad's English and me ma's Welsh. I'm Aussie and me boyfriend's Canadian.

I have quite the foodie mix in me!

Breakfast - who doesn't love it?
- Idiots.

That's who.


A full english is my ideal everything.                  In life.                  Perfection.

It is world peace on a plate.


This is my vegan take on a full english, it has no sausage, it has no bacon, it has no eggs, it has no blood pudding....... 


It does, however, have LASHINGS of love!


Try it out. I dare you.
_____________________________________

Full English Brekky (vegan style)
Serves 1... granted, 1 very hungry soul!

1 slice grainy bread

1 T bean dip (recipe below)

1 tomato, cut in half
1/4 tin baked beans (Heinz english style, PLEASE!)
Olive oil
3 button mushrooms, sliced
1/4 cup eggplant, sliced
1/4 cup zucchini, sliced
1 birdseye chilli, sliced finely
avocado, 2 slices
1 teaspoon balsamic vinegar

English brekkies are all about the timing, so have your plates ready and here we go.

Sprinkle salt and pepper on tomatoes and place under the grill to grill up nicely.
In a saucepan (or microwave, I guess) begin to heat your baked beans.
Whilst that is happening, heat olive oil in frying pan over a medium-high heat.
Add mushrooms first, season, and fry until just beginning to brown. (if you don't do the mushrooms separately first, they will be soggy - ewww)
Add zucchini and eggplant next.
Sprinkle on birdseye chilli.
Drop your toast in the toaster.

Once everything is cooked, browned, warmed through - bring it all together!

Take your vegies off the heat, pour in balsamic vinegar and stir thoroughly.
Spread toast with bean dip (or butter), serve with balsamic vegies, sliced avocado, grilled tomato and beans.




Be proper English and serve with plenty O brown sauce and a nice cuppa.

Bean Dip
540 mL tin six bean mix
1/4 cup almonds
4 cloves garlic
1/4 cup olive oil
1/2 t cumin
1/2 t curry powder
1/4 t celery salt
1 t salt
water to thin (optional)

Blitz!

Ah, there's lovely. 



Saturday, September 8, 2012

Coconut corn chowder.


Things I love:

  • Curry
  • Corn
  • Coconut
  • Cilantro


Apparently I only like C named foods..

And what do you get when you put em all together?!

A FREAKING DELICIOUS SOUP, THAT'S WHAT.

It's still fairly warm here in Wee Ol Canada, but Winter is soon to rear it's ugly head.

This soup is perfect for cool weather. Or hungry weather.

Or just corn lovers.
Like myself.


If you're wondering... this is where I live!


I mean, not precisely IN this forest... but in this state. 

This is Kananaskis. Aint she a beaut?

Feeling pretty grateful for Alberta right meow :)


That's all from me, foodies,
Over and Out.


Coconut corn chowder.
3 ears of corn, sliced off
4 garlic cloves, sliced
1 t yellow curry paste
5 baby potatoes, diced small
5 spring onions, chopped
4-5 cups stock
3/4 cup coconut milk
1/4 cup milk (or soy)
1 T lemon juice
1 T corn flour (optional)
1/4 cup coriander leaves, chopped
1/4 cup thai basil, chopped
Garnish: birdseye chilli, finely sliced (optional)


Dry fry your corn kernels for a quick minute or two, set aside.
In a big saucepan, fry garlic and curry paste in oil until softened and fragrant.
Throw in your taters and onions and fry for an extra minute.
Pour in stock, put the lid on and boil until all has softened (about 7 mins).
Once softened, add half corn kernels, corn flour (if using) and blitz soup until smooth (either with buzz stick or in a blender).
Pour soup back in to saucepan, add milk, lemon, coriander, basil and the rest of the corn.
Take off the heat, taste, season.

Serve hot garnished with coriander, basil and chilli.


Go ahead, devour.

Friday, August 17, 2012

The most giant quinoa salad (and peas!)



Recently, I've been on the biggest health kick of my life.

I have started running.


I said.. I. HAVE. STARTED. RUNNING.


This morning I did a Jillian Michaels workout dvd.

Last night I speed walked for 52 minutes.

(if you could see my face right meow it would be one of shock)



Now.... you need to know me to know that this is all very out of the ordinary!

On the inside I've always considered myself healthy,
but definitely not a runner-kinda-healthy!!

Basically my end goal is to have a body like Beyonce. 




Is that too much to ask?





Before this health kick, my mind said to me "you're vegetarian... you can eat more than that! HAVE ANOTHER BOWL! Go onnnnnnn!"

TO MY MIND, I SAY NO!


(cheese.... obviously not healthy, but my first piece in 10 days!)


The most giant quinoa salad. 


Mixed lettuce, 4 cups
Quinoa cooked, 2 cups
Sweet potato, cubed, roasted, 1/2 cup
Tomatoes, diced, 2 medium
Cucumber, diced, 1 cup
Capsicum, diced, 3/4 cup
Snap peas, sliced, 1 cup
Celery, sliced, 1/2 cup
Mixed roasted salted nuts, 1/2 cup

Serves 5.

224 calories per serve.
10 grams fat per serve. (8 of those in the nuts)

Minty pea dip.

Peas, 2 cups
Lemon juice, 2 T
Roasted garlic, 2 cloves
Dijon mustard, 1 t
Mint leaves, 1/4 cup or less
Olive oil, 2 T

23 Calories per dessert spoon.


I served this salad with a sprinkle of salt, a splash of Chinese Red Vinegar and a scoop of pea dip and hummus!

Thursday, July 26, 2012

Delicioso Simple Green and White Pizza!

Pizza. I love it.
Pizza. I ate it in Milan once.
Pizza. It was the best in Milan.
Pizza. I made a Spinach and Cheese Sauce one. 
Pizza. I don't think this one is very authentic.
Pizza. It's pretty good anyway.


I have a problem with pizza... I eat a lot of it.. but that's not the main problem.. 
The main problem is how much I put on top of it!

This is the most restrained pizza I have ever made!



Muffin ate it and said "See? SIMPLE! DELICIOUS!"

He was amazed I could put anything LESS than 6 toppings on it!








Simple Green and White Pizza (spinach and cheese sauce)
Recipe makes 2 pizzas

1 batch pizza dough +1 Tablespoon italian herbs (makes Six 6-inch pizzas)

Cheese Sauce
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
1 Tablespoon herb&garlic cream cheese
1/4 cup cubed cheddar cheese
1 teaspoon vegeta (or seasoning salt)
1 Tablespoon corn flour slurry 

Spinach topping
1/2 onion, diced
1 box defrosted frozen spinach, squeezed dry 
4 mushrooms, chopped
2 cups chinese greens, chopped
1 teaspoon vinegar

4 cloves garlic, chopped
2 Tablespoons butter

Preheat oven to 425F (220C)
Melt butter over a medium heat, add flour and whisk together. 
Add 1/4 cup milk and whisk quickly to remove lumps. Add in the rest of the milk and whisk.
Turn heat to high and add the cheddar cheese and vegeta.
Once sauce has thickened (about 5 mins), add cream cheese and corn flour. 
Mixture should be thick enough to spread - keep in mind it will thicken more once cooled.
Cool in the fridge.

In a big bowl, add spinach, onion and vinegar.. Season with salt and pepper. 
Set aside.

In a frying pan, fry mushrooms until softened and brown. Add to spinach.
Flash fry chinese greens. Add to spinach mix. 

In a small pan over low heat, melt butter and add garlic. Turn heat off and leave to sit while you prepare the dough.

Take 1 handful of dough and roll out on a floured surface, into a 6 inch circle.
Repeat!
Place dough on baking tray.
Take a pastry brush (or teaspoon) and brush the garlic butter around the crusts.
Spread 1-2 Tablespoons cooled cheese sauce on to pizza bases.
Add 3/4 cup green vegie mix and spread out evenly.
Dollop on a few extra bits of cheese sauce around (optional) 

Bake for 20 minutes.

Serve sprinkled with shredded basil and diced tomato.







Sunday, June 10, 2012

The best 10 minute veggies and rice!


Rice.
It's pretty good.


Brown rice.
It's pretty good for you.
- It tastes pretty bad.


Vegetables.
They taste REALLY good.
They're really good for you too!

Put em together and they balance out.... For sure. 


A friend of a friend told me.

White rice+vegetables = a happy stomach and/or life. (this may be untrue)


This is the type of meal that I make when my boyfriend and his bestie have been playing a certain computer game (D3 4 LYFE YALL) for approx 26 days straight. I kid you not.

The first ingredient you will need is rice.


I add sesame seeds to the rice, before the vegies, as a little surprise for myself!

The second is Beyonce's Schoolin Life. 
'this is for them twenty somethings,
time really moves fast - you were just sixteen'

Amen sister.

Although, I didn't have my first heels til I was AT LEAST 16. 
13? Oh choo cray!
I am also great at writing physical love letters..


ANYWAY ANYWAY.

The veggies!

oooh steamy!

Basically. Chop em up. 

I like mine big and chunky (that's what she said) 

Muffin likes his fine and thin (thats what he said) HAHAHA.


Whatever you may like - go for it. 

(this is the order I add them to the pan)



10 min veggies and rice
1 T oil
1/2 cup broccoli florets
4 mushrooms, chopped roughly
1 small onion, chopped roughly
1 small carrot, sliced thickly
1/2 cup eggplant, chopped roughly
1/4 cup zucchini, chopped roughly
4 green beans, chopped (4 - no more, no less!)
1 stick (stalk?) celery, sliced thickly 
3 cloves garlic, chopped roughly 
1 t finely sliced birdseye chili

2 t maggi seasoning (yes, this is essentially liquid MSG) 
2 T soy sauce
2 t thai sweet chili sauce 
1 t sriracha
1/2 t MSG (optional... I mean, don't add it if you're a pansy who only eats bland food. JOKES!)

garnish:
1 T toasted sesame seeds
1 spring onion, sliced finely

K, go!
Heat oil in pan.
Add veggies. Season with s&p.
Fry on high heat, tossing often.
Once softened, add sauces.
Toss and keep over heat for 2 more minutes.
Serve over rice, garnish with sesame seeds and spring onion.




oh oh! Guess who has toothpaste blue hair? 
It's Katy Perry! 
Oh.... no no, that's me, silly! 






psst, a sneak unedited peak at my toesies and sugar pot and food scraps!  haha.

LinkWithin

Related Posts with Thumbnails