Thursday, August 30, 2012

Jackfruit & Mushroom Curry

I love black fungus, I love young green jackfruit. I was staring at the cupboards the other evening wondering what on earth I was going to cook for dinner and I thought- why not try them together? Granted it's not a traditional dish but it tastes delicious and makes me happy. I know my food looks crazy to a lot of people but don't knock it till you try it!

This curry has no added fat, a tomato base and a bucketload of flavour without being too hot. There's a little kick but the main flavours come through first, just the way I like it. If your'e so inclined it would taste lovely with a grain like brown rice or quinoa but I had it with extra green veggies (broccoli and green beans). 

Jackfruit and Mushroom Curry
Makes 3 large serves
1 x 680ml jar passata (canned tomatoes or tomato paste and water would work too)
1 x 550g can young green jackfriut
3 cups (dried) black fungus/ wood ear mushrooms
2 tbsp lemon juice
1 tbsp tomato curry spice mix (1 tbsp cloves, 1 tbsp cardamon, 1/2 tsp asafetida, 2 tbsp garam masala, 2 tbsp tomato powder/dehydrated tomato)
  • Rehydrate black fungus mushrooms in hot water (approximately 15 mins)
  • drain and chop young green jackfruit
  • chop mushrooms into bite size strips
  • combine all ingredients & simmer until tender (to your liking 10-20 mins)
  • add any other vegetables you desire (pictured with 1 cup broccoli & 1 cup green beans) and cook until tender
  • Serve with additional vegetables and/or whole grains like quinoa/brown rice/millet
  • Enjoy!
  • (keeps well in the fridge for 3 days..well that's how long mine lasted me)
Hope you're not too scared by new ingredients- they're completely worth a try!
All the best,
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Thursday, August 23, 2012

Lime, Pandan & Coconut Mousse and Jelly Cakes

I'm having fun with agar agar these days, if you're yet to try it it's a really great ingredient to set things. These mini desserts are more moussey than the mini jelly cakes I posted previously. 

They're lighter and softer because of the added lime juice and have more air because I blended them for longer- if you want them to have a firmer texture just leave out the lime juice and double the zest. Flavour-wise these these pack a punch, they're sweet and creamy but sharp and tangy (and only approximately 90 cals)

Lime, Pandan and Coconut Mousse
Makes 4 serves
juice & zest of 1 lime
4 tsp agar agar
4 cups lite soy milk
1 tsp coconut essence
20 drops stevia (adjust to taste)
3 pandan leaves (or 1/2 tsp extract)
  • Tie pandan leaves in knots (aka bruise them)
  • Heat milk & pandan
  • Add agar agar & stevia and dissolve
  • Juice & zest lime
  • Combine well
  • Pour into moulds or cute bowls
  • Set for 30+ mins
  • Enjoy!
If you're looking for a lower calorie option with a firmer texture why not use the same flavour profile without the soy milk and make these. They're under 10 calories per 1 cup serve and are great to have with fruit as a low cal dessert.

Pandan and Coconut Jelly Cakes
Makes 8 serves (1 cup each)
4 tsp agar agar
8 cups water
8 tsp coconut essence
40 drops stevia (to taste)
8 pandan leaves
Zest of 1 lime (optional)
  • Tie pandan leaves in knots (aka bruise them)
  • Heat water and pandan
  • Add agar agar and stevia
  • Stir to dissolve
  • Pour into moulds or cute bowls
  • Set for 30+ mins
  • Enjoy!
I hope you give these a go- they're super easy to make and taste great!
All the best,

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Friday, August 17, 2012

Healthy Vegan Friday #3

I remembered this week! My healthy vegan friday was delish and easy. There are times when I find eating well a challenge and there are days I don't feel like eating but today, I managed to walk the line with a smile on my face. I think the secret is eating food you love... sometimes I fall into the eating what is quick rut and don't put enough effort in, but when you have a pile of work to do it seems like the right decision at the time you know? Anywho my point is make sure you're taking care of yourselves and putting in the effort you deserve for good health yummy food! 
Banana & Strawberry Sunday
Brown rice vegetable sushi (carrot, cucumber, avocado)
Seaweed Salad
Greens, Peas & Mushrooms in Sunflower Sauce
(so simple but so good)
1 cups peas
3 cups silver beet
2 cups mushrooms
2 tbsp water
1 cup veggie or 'chicken' stock
2 tbsp sunflower seed butter (the natural grey one not sweetened brown one)
  • chop veggies
  • saute mushrooms in water until half their size
  • add silver beet stalks and half stock, cook until tender (6 mins?)
  • add sunflower seed butter & remaining stock- combine well
  • add peas & silver beet tops and cook until tender (3 mins?)
  • Enjoy!
  • Keeps well in the fridge for a couple of days, it tastes great cold too- the sauce just thickens up nicely.

Mandarins... lots of...
baby mandarins! 
(I put my pinkie in the shot so you could see just how little and cute they are.)
 And because it's too cute not to share, some of my entertainment on the walk home
 Pac-Man! It made me smile :)
Hope you enjoyed it, go and have a look at all the other yummy recipes too!
All the best,

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Thursday, August 16, 2012

Grape, Cucumber & Spinach Salad

This is one of my favourite breakfasts. It's juicy, sweet, fresh and crunchy- just perfect for a warm morning. I know most people think it's slightly 'different' to have a salad for breakfast or to have fruit in your salad but just give it a try, it really tastes lovely!

Grape, Cucumber and Spinach Salad
Makes 1 large serve
1 cup Grapes
1 cup Lettuce
1 cup Baby Spinach
1 cup Cucumber
Optional Additions
Nuts (almonds, walnuts etc)
Seeds (chia, flax)
Fresh Apple Juice Dressing
  • Chop grapes in half
  • Shred lettuce
  • Chop cucumbers
  • Combine
  • Add any optional extras
  • Dress with apple juice
  • Enjoy!
I love my salads, but I really love my fruity salads. This combo tastes amazing and leaves you feeling light and energised, if you need something a bit more filling add some fats to it like avocado, nuts or seeds and you'll be full for much longer. 

You know that niggling feeling you get after a meal that only something sweet will satisfy? This salad takes care of that in the meal! I hope you enjoy it too.

{Edit: I have backup! Monkey Man tried, loved and posted this too! Also, apologies about the inappropriate ad, It's being removed asap}

All the best,

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Sunday, August 12, 2012


Oops! I missed Healthy Vegan Friday this week. Sorry guys, life got in the way... but there are some amazing entries and you should still check it out!
To let you know some of what I get up to when I'm not here this is an article about some of my work. It's fun stuff :) I'm actually thinking about continuing it into a PhD...what do you guys think? Have any of you taken one on?
I hope you're all well, happy & enjoying the Olympics- keep smiling!

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Thursday, August 9, 2012

Chocolate Mousse Tarts

This Chocolate Mousse Tart is the last instalment of the chocolate course from the other night when I made a vegan feast for my friend.
I've worked my way through it, I've already shared my favourite- the chocolate coated almond butter stuffed dates and chocolate covered grapes and chocolate dipped dried apricots and the chocolate coated apricot nut truffles. Now it's time for the chocolate mousse tarts. They worked beautifully, they're thick, rich, creamy and completely satisfying. I used the same base as the mixture for the apricot nut truffles, it's lovely and soft, sweet and apricot-ey. They work perfectly together, even though they're both intense flavours they compliment each other, the sweet apricots and bitter dark chocolate combine with the thick creamy mousse to form this wonderfully decadent dessert.
Chocolate Mousse Tarts

Makes 6 large serves
2 x 300g packets Silken tofu (pressed in the tofuXpress)
1/2 cup 70% Dark Chocolate
1/2 cup Walnuts
1/2 cup Almond pulp
1 cup Dried Apricots
1 tbsp + 1 tsp Vanilla paste
Stevia (to taste)
  • Press silken tofu in press overnight- I use the tofuXpress and can not recommend it enough
  • 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 + stevia to taste
  • Spoon into muffin casings
  • Using wet hands mould into the sides to make a thick nut/fruit 'pastry'
  • Chop chocolate
  • Melt in bain marie
  • Add silken tofu, vanilla paste + stevia
  • Blend well with an immersion blender (quickly! it sets)
  • Spoon into tart shells
  • Drizzle 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)
I hope you like these as much as we did!
All the best,

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Saturday, August 4, 2012

Healthy Vegan Friday #2

Yes, It's that time again! Healthy Vegan Fridays went splendidly well last week- I hope this week is even better- go and take a look at all the yummy (& healthy) entries.
Friday was a bit crazy this week, it went work-travel-meeting-meeting-meeting-travel. So the usual structure was a little lost. Snacks on the run were the way to go so I recycled a couple of pics, I hope you don't mind!
Green Juice- Cucumber, Zucchini, Lettuce, Mint
 & a delicious and refreshing fruit 'ice cream' sunday with berries & pomegranate
Beautiful Breakfast Glass- Fruit 'ice cream' Sunday
1/8 serve kiwi 'ice cream'
1/8 serve red grape 'ice cream'
1/8 serve green grape 'ice cream'
1/8 serve pomegranate 'ice cream'
(or any flavours you have pre-made/feel like!)
1/4 cup frozen blueberries
1/4 cup pomegranate seeds
  • make fruit 'ice cream'/pull it out of the freezer
  • allow to thaw for 5-10 mins to soften
  • melon ball fruit 'ice cream'
  • layer alternating flavours & fruit
  • enjoy!
    Morning Tea
Date stuffed with ABC nut butter (almonds, brazil nuts, cashews)
Broccoli cooked in veggie stock
Mushrooms sauteed in veggie stock with braggs seasoning herbs
Cacao & Orange Nut and Fruit Bar
Hope you enjoyed seeing my food! 
All the best,

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Thursday, August 2, 2012

Coriander & Soy Veggies

This is a super quick and easy dish I usually make on weeknights. You can enjoy it as a main alone or with grains like rice, buckwheat or quinoa or as a lovely side dish as part of a larger meal. It tastes clean fresh while being full of flavour, all in all a lovely way to eat your veggies.
Coriander + Soy Veggies
Makes 1 large or 2 small serves
1 cup broccoli
1 bunch or 3 cups choy sum (or any asian greens you desire)
2 cups king brown mushrooms
1 tbsp tamari/soy sauce
1 cup chopped fresh coriander
1 cup vegetable stock
  • Chop vegetables and herbs
  • Combine stock, soy, mushrooms
  • Cook for 5 mins until tender and reduced
  • Add green vegetables
  • Cook for another 2-3 mins
  • Take off the heat
  • Add coriander
  • Enjoy!
All the best,

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