Friday, July 27, 2012

Healthy Vegan Fridays!

I have some exciting news! Three wonderful bloggers, Carrie, Gabby & Shelby have put together the Healthy Vegan Fridays blog party! Taking inspiration from What I ate Wednsdays this blog hop will let us share our yummy (and healthy) vegan eats.
I will be doing my best to participate every week but I have a feeling it will be with phone photos. Life tends to get in the way of perfect photography and we all know life is far more important than perfection right? So this is what my eats looked like today!
Green Juice 
Cucumber, Celery and Mint
then a nice ripe banana 
Zucchini 'Pasta' (leftovers from last nights dinner)
Zucchini, Tomato paste, Nutritional yeast, Herbs and Cider vinegar sauce
Fruit Strap 
I chose a strawberry today
Rice Noodle Stir fry
Smoked Tofu, Peas, Mushrooms, Choy Sum, Spinach, Soy
(yes that is 2 serves pictured)
Medjool Date stuffed with raw Almond Butter
I hope you enjoyed seeing what I eat & some of you join in too!
All the best,

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Thursday, July 26, 2012

Chocolate coated Apricot & Nut Truffles

Remember the other night when I made a vegan feast for my friend including this delicious chocolate course...
Well here's the next recipe! I'm working my way through it, I've already shared my favourite- the chocolate coated almond butter stuffed dates here and chocolate covered grapes and chocolate dipped dried apricots here. Now it's time for the apricot nut truffles. I usually use dates in nut truffle recipes like these cacao-coconut nut balls but unfortunately my darling husband has an aversion to dates. So I took inspiration from the apricot base I used for him when I made these yummy chocolate pies and used dried apricots as the fruit base instead! They turned out beautifully, soft, sweet, rich and chocolatey while being packed with protein and surprisingly filling.
Chocolate coated Apricot + Nut Truffles
Makes 12
1/2 cup Walnuts
1/2 cup Almond pulp (what's left after making almond milk) OR Almond meal + 1tsp water
1 cup Dried Apricots
1/2 cup Hot water
1 tbsp Vanilla Paste
Stevia to taste (optional, personally I think it's sweet enough without)
1 tbsp Cacao Nibs (to top)
1/2 cup 70% Dark Chocolate
  • Soak dried apricots in hot water until tender (10 mins?)
  • Drain
  • Blend in food processor until a paste forms
  • Add Walnuts and pulse until broken into small pieces
  • Add Almond pulp/Almond meal and pulse to combine
  • Scrape down the sides as you do to ensure it's evenly combined
  • Add Vanilla paste and stevia to taste
  • Roll into small balls using wet hands
  • Chop chocolate
  • Melt in bain marie
  • Spoon chocolate over truffles
  • Leave to semi set for 5 mins
  • Top with cacao nibs
  • Leave to set fully for 10 mins
  • Enjoy!
  • (These keep well in the fridge for up to 2 weeks)
These make a great snack morning, afternoon or evening and taste wonderful with a nice cup of tea. I hope you give them a go, they're a really great way to use almond pulp too!
All the best,

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Thursday, July 19, 2012

Tomato & Basil Salad

I tend to have a super salad for lunch most days, to be honest I just chuck whatever looks good in the fridge together, veggies, fruit, seeds, nuts, roast veggies, baked potato, left overs etc. There have been some pretty bizarre combinations but this one was delicious and normal enough to share. Tomato, basil, nutritional yeast and balsamic vinegar- a simple and delicious combination.

Tomato and Basil Salad
4 cups mixed Lettuce
1 large Tomato
3 tbsp Nutritional yeast
Fresh ground Black pepper to taste
Salt to taste
1/2 cup torn fresh Basil
1 tbsp balsamic vinegar
  • Chop lettuce and tomato
  • Tear basil
  • Combine ingredients
  • Dress with vinegar + nutritional yeast
  • Enjoy!
To make this a more substantial meal I would add some avocado, seeds, nuts, beans or lentils but this one was a perfect side salad. 

All the best,

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Thursday, July 12, 2012

Chocolate coated Grapes & Chocolate dipped dried apricots

Remember the other night when I made a vegan feast for my friend? well this was The Chocolate Course. Yum yum yum yum yum!
I'm working my way through it, I've already shared my favourite- the chocolate coated almond butter stuffed dates here. But I also experimented with chocolate coated fruit! the dried apricots are quite traditional (and oh so yummy) but the grapes were a little new. I think they were a great success and really hope you give them a go too. I'm sure you could chocolate dip them successfully also but I decided to go for less chocolate in an even coating. Can you imagine sweet, juicy, rich, chocolatey natural m&ms? These are amazing. 
Chocolate coated Grapes
1/2 bunch of Grapes (red/green/black)
1/4 cup chopped 70% dark chocolate (you need much less than you think!)
Tiny pinch of salt
  • Chop chocolate
  • Melt over a bain marie
  • Add a pinch of salt
  • Pick grapes off the bunch
  • Add to the melted chocolate and stir gently
  • Place on non stick paper to set
  • Gently remove (depending on the thickness of the chocolate they will be delicate)
  • Enjoy!
  • (I'm not sure how long they keep, they were so good they were all gone by the end of the night)
Chocolate dipped dried Apricots
24 Dried Apricots
3/4 cup 70% dark chocolate
Tiny pinch of salt
  • Chop chocolate
  • Melt over a bain marie
  • Add a pinch of salt
  • Dip in melted chocolate
  • Place on non stick paper to set
  • Enjoy!
  • (These keep well in a tin for at least a week)
I hope you enjoy these too, they're so quick and taste amazing- as long as you use GOOD quality dark chocolate they're not bad for you so you really can have your chocolate and eat it too.
All the best,

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Friday, July 6, 2012

Roast Pumpkin & Zucchini Soup

When it's this cold you need soup. A beautiful and delicious vegetable soup- just like this one! This quick soup is thick and filling, sweet and packed full of flavour. I've used dill and chives because I love them but if they're not your thing why not try some other fresh herbs? Rosemary and thyme would also taste lovely, as would coriander or oregano and basil. Just go with what you love and enjoy your veggies!

Roast Pumpkin and Zucchini Soup
Makes 3-4 serves
3 cup chopped zucchini (3 small)
2 cups roast pumpkin (raw would be fine too you'll just need to cook it for longer)
1 cup chopped dill (1/2 large bunch)
1 cup chopped chives (1/2 large bunch)
4-6 cups stock/water (I like my soup thick but adjust to taste)
  • Chop amd roast pumpkin (I try to make enough for leftovers which makes recipes like this nice and easy)
  • Chop vegetables (I leave my skin on but if you want it silky smooth peel them)
  • Boil until tender (approx. 5 mins)
  • Chop herbs finely
  • Blend to desired consistency (if you like it chunky only blend half then add it back to the pot)
  • Return to heat and simmer gently until it reaches the desired consistency
  • Add herbs
  • Enjoy!
  • (This keeps well in the freezer)
I know I love my soups but this is definitely a winner. It looks quite green but I can assure you it doesn't taste it! It's actually very sweet thanks to the roast pumpkin and will please any fussy veggie eaters- you could probably get away with not mentioning that there's zucchini in it actually! I hope you enjoy this as much as I did.

All the best,

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