Thursday, November 29, 2012

Lemon 'Cheesecake' Tofu Pudding

This pudding is beautiful, creamy, light and fresh- it's a great alternative to the chocolate tofu pudding and 'creamy' cacao pudding I love so much. It's great as a vegan 'cheesecake' filling, tastes amazing alone and is wonderful with berries/fruit. The protein kick makes this dessert wonderfully filling too!
Lemon 'Cheesecake' Tofu Pudding
Makes 2 large or 4 small serves (150 or 75 cals each)
2 x 300g packets silken organic tofu
2 tsp vanilla paste/2 vanilla beans
1 tbsp juice and 1 tbsp rind OR 1 tsp lemon extract
Stevia to taste
  • Press silken tofu overnight (I used the silken attachment for the tofuxpress)
  • juice and zest lemon
  • split and scrape vanilla bean
  • combine
  • blend well
  • set in fridge for approximately 30 mins
  • Enjoy! (this keeps well for over a week in the fridge)
mmm look at all that creamy vanilla goodness...
All the best,

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Wednesday, November 28, 2012

Interview with Lindsay the Happy Herbivore Abroad & {FREE Recipe!}

I've got a special treat for you all today! You remember how I interviewed Lindsay when her second book 'Everyday Happy Herbivore' came out? Well we're onto book 3! The new 'Happy Herbivore Abroad' is out and I'm happy to say Lindsay agreed to another interview and very generously share one of her new recipes!
If you have no idea who I'm talking about you can find her bio in this post, her blog here and books here. In short, Lindsay's a superstar with low fat, delicious, nutritious vegan recipes.
1. Did you discover any new ingredients through this book?
I focus on using "everyday" ingredients -- things we have in our pantries already, so I didn't really discover or work with anything new in the book. I did try new and different produce during my travels -- like a fruit that looked like an eyeball (and tasted like one too, in my opinion). They assured me it wasn't an eyeball... 

2. How do you explain your food restrictions when ordering overseas?
I carry a phrase book with me so I know the terms for certain foods (like meat, dairy, eggs) as well as how to say vegan or vegetarian. I usually start with vegan. If they don't understand that, I say vegetarian, but no milk, eggs or butter (people forget butter is dairy). I speak French, Spanish and some German in addition to English, which helps a lot. I've also had to result to hand gestures. Whatever it takes!

3. What was your biggest challenge- in the kitchen or otherwise...
Life is a challenge. Each day there are new challenges you overcome.

4. If you could choose, what would your last meal be?
I guess that would depend on my mood. Right now I'd settle for mangos, grown in maui during their natural growing season.

5. Are you going to be writing any more cook books?
I'm writing my fourth cookbook now. I'm contracted to write 6 total, so I'll be busy for a while.

Now, I had the choice of a host of delicious recipes to share with you all, trust me I can not wait until my copy arrives because they ALL sound delicious (It's shipped! amazon says early January so only 5 weeks to go). As tempting as the sweet treats were I went with a healthy, every day meal that I really enjoy and think you'll get more use out of.

African Jollof
Jollof rice, also called “Benachin,” is a popular dish throughout West Africa, particularly in Ghana and Nigeria. Many variations to this dish exist throughout West Africa, but core ingredients include rice, tomato paste, onion, and a medley of vegetables and spices.

Serves 4

¼ c tomato sauce
vegetable broth, as needed
1 small onion, diced small
ground cinnamon
½ tsp ground cumin
½ tsp chili powder
¼ tsp mild curry powder
2 c frozen mixed vegetables
1½ c cooked brown rice
1 tbsp tomato sauce
(additional) hot sauce, if desired

Pour tomato sauce into a pot, then add enough broth so liquid completely covers the bottom. Add onions, a dash or two cinnamon, cumin, chili powder, and curry powder, then sauté over high heat until translucent—about one minute. Turn heat down to low and add frozen vegetables, stirring to warm them. Continue to cook over low heat and stir frequently until vegetables are warm. Add cooked rice and stir to completely combine. As you are stirring, the rice should take on a dark coloring. Add one more tbsp tomato sauce, plus salt and black pepper to taste. For a spicier dish, add hot sauce to taste.

Per Serving: Calories 161, Total Fat 1.0g, Carbohydrates 33.4g, Dietary Fiber6.3g, Sugars 5.3g, Protein 5.2g

I hope you all enjoyed that as much as I did. I really love Lindsay's books and cook from them often so I've decided to share the love- keep your eyes peeled, I'll be hosting another happy herbivore give-away very soon.
Love & Smiles,

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Monday, November 26, 2012

Food and Weight loss Journal

Let me begin by saying this is a hard post for me to write so please be kind. This last semester has been wonderful and fruitful but exceptionally stressful. I didn't want to admit it but I've been struggling with my eating habits through this semester. I know the right thing to do, I have all the best intentions but when I get busy and stressed I tend to skip meals, get ridiculously hungry and frustrated when I can't concentrate or work effectively because I'm hungry then eat far too much or make the wrong food choices. Eating out becomes more appealing than cooking and sleeping more appealing than eating. The result being I have unfortunately gained weight... 

I've recently got some help, you can read about it here and I've been doing better but it's still a challenge, so I've decided I need to started recording my food intake again.
I need to keep myself accountable, these are my goals, always have and will be even though they are apparently elusive. I hope that by sharing my journey with you I can help others who have similar goals and help myself to stay motivated and honest.

Rather than posting it daily and annoying everyone who isn't interested I have started journaling my food intake and weight loss here. I will be updating it daily. If anyone would like to join me you are more than welcome to keep track of your intake in the comment section. I would love your company :) and we all know there's strength in numbers...especially in the holiday season!
All the best,

p.s. What do you think of the new header?
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Sunday, November 25, 2012

Natural Food Magazine Issue 3 is out!

The third issue of the new 'Natural Food Magazine' is out! (Just in case you missed them, I was lucky enough to write the cover story for the first issue and wrote in the second issue too) I wrote another article for this issue and...
Does this look familiar? 
My photo was chosen as the cover for the magazine!
I'm still beaming. Small things really do make me very happy. I think it's a good way to be, don't you? If lots of small things make your heart smile there's less chance you'll be down.
Anyway, back to the mag- It's a monthly digital publication that features healthy natural vegetarian foods, supplements and exercise. If you like my blog there's a good chance this will be for you too.
It includes beautiful photographs, high definition videos, yummy recipes and some wonderful and interesting articles. I'm writing another article at the moment for the Christmas issue so keep an eye out for that!
I know I enjoy reading it so I think you will too- here's their website if you want to check it out. Alternatively you can find it on iStand here, find the android version here and subscribe from the publisher here. You can also find Natural Food Magazine on fb here.
I hope you enjoy it!
All the best,

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Thursday, November 22, 2012

Raspberry & Passion fruit Sorbet

Fruit 'ice creams' or sorbets have to be my favourite dessert in warm weather. They're super simple to make and always taste great. This combo of passion fruit and raspberry is definitely a winner! Sweet but tart and packed with flavour. 

I enjoy them as soft serve consistency when they've just been made but they taste wonderful re-frozen too, just defrost them a little ahead of time. If you haven't tried them yet do it!! The fruit only sorbet style is delish or if you want to make it 'creamy' try adding soy milk or coconut cream. I hope you enjoy it as much as I do!

Raspberry and Passion fruit Sorbet
Makes 2-3 serves
1 cup passion fruit
2 cups frozen raspberries
  • Slice and scoop out the passion fruit flesh
  • freeze
  • thaw raspberries and passion fruit for approx 5 mins
  • blend well, scraping down the sides
  • Enjoy!
  • keeps in the freezer for months- just let it thaw before eating
All the best,

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Thursday, November 15, 2012

Chocolate Apple Butter Rice 'Cake'

What do you do when you feel like a cake but don't have the time or patience to cook one? If you're me, you think outside the box and make a rice cake 'cake'! 

This really hit the spot, the longer you leave it the softer it becomes but I was hungry so it was a combo of softer and crunchy rice cakes. The rich sweetness of the apple butter combined with the intensely creamy coyo (coconut yoghurt) that has a little kick of tartness was just perfect. 

If you're after a sweeter 'cream' substitute feel free to add sweetener to the coyo or make your own out of whipped coconut cream and sweetener- personally I like don't like it *too* sweet but each to their own.. make something that you will love!

Chocolate Apple Butter Rice 'Cake'
Makes 1 large serve (approximately 350 cals or 200 without coyo)
3 tbsp apple butter (apple butter = apple juice pulp + water or grated apple cooked for about a day in a slow cooker with cinnamon, lemon & stevia)
1/2 square grated dark chocolate- feel free to use more but a little goes a long way when you grate it!
3 thick brown rice cakes (get unsalted)
1/4 cup coyo- coconut yoghurt
1/4 cup frozen berries
  • Spread rice cakes thickly with apple butter
  • assemble the stack, rice cake, apple butter, coyo
  • grate chocolate over apple butter
  • garnish with berries and coyo
  • grate extra chocolate over the top
  • Enjoy every mouthful!
I loved this, it was so quick and easy- seriously everything was in the fridge so it was a 3 minute assembly job. My perfect dessert. I know this is an unusual use for rice cakes but it tasted great! What do you like eating on your rice cakes?

All the best,

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Saturday, November 10, 2012

This is just a quick line to say I've finally made the move to: !
I need to say a big thanks for putting up with some adds on the blog recently, they've funded this move. I've got some more plans in the works and hopefully I'll be able to give the blog a bit of a renovation soon too :)
It should auto redirect but I'm not sure if you'll need to update your google readers/rss feeds but I have a sneaking suspicion that may be the case. So please check everything still works, I'd hate to lose any of you in the move!
Hope you're all well and smiling,

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Thursday, November 8, 2012

Apple Butter

100% vegan I promise- this apple butter is more like a jam paste than a butter. Just delicious! You can eat it off the spoon it's so good... and all with the leftovers from making apple juice (but you can use whole apples too). This is a wonderful ingredient to bake with, use as a fruit dip, spread on crackers or with the addition of a little cacao the perfect dessert! If you have a slow cooker I think this sweet, cinnamon-y butter is well worth the time it cooks for. I know you'll love it as much as I do...
Apple 'Butter'
Makes 4-5 cups
10 cups apple juice pulp
5 cups water to thin juice pulp out (depending on your juicer you will need to adjust this)
1/4 cup cinnamon
2 tbsp vanilla paste
Stevia to taste (if you're using whole apples omit)
Juice of 1 lemon
  • Combine ingredients
  • slow cook for 2 days and 1 night
  • remembering to stir every few hours
  • when it's reduced to 1/3 it's volume & turned a dark caramel brown it's done
  • Enjoy!
  • This keeps well in the fridge for a week and in the freezer indefinitely
Hope you're all eating your apples!
All the best,

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Thursday, November 1, 2012

Smoked Tofu Steak with 'Creamy' Greens & Garlic Mushrooms

You know sometimes it's quite nice to make your dinner look pretty. Others it's great fun to chuck in all in one pot and stir. It tastes wonderful both ways, just a little cleaner if you cook everything in separate pans/pots...but it does all end up in the same place so either works for me! This is a rarity for me, I'm usually the pot dumper to save time but I had a little extra up my sleeve the other night so I thought I'd have a little play...
This combination of flavours was just perfect. The salty smoked tofu was just divine and vegetables could hold their own rich flavour. It was so yummy I ate this serve and then the other I'd put away for the next day too! It's most definitely a keeper- go on, give it a go.
Smoked Tofu Steak with 'Creamy' Greens and Garlic Mushrooms
Makes 1 large or 2 small serves
1 bunch silverbeet leaves (3 cups?)
150g smoked soy tofu (1/2 packet)
3 tbsp soy sauce
Garlic mushrooms
4 cups Swiss brown mushrooms
2 cloves garlic
1/2 cup vegetable stock
Creamy tofu vinegar sauce
150g silken tofu (1/2 packet)
1 tbsp apple cider vinegar
1/4 cup vegetable stock
  • Slice smoked tofu and marinate in soy sauce while preparing
  • Slice mushrooms and silverbeet
  • cook mushrooms with smashed garlic clove and stock until tender
  • blend silken tofu, apple cider vinegar and stock
  • cook silverbeet leaves with 1/2 the tofu sauce until tender
  • dry fry tofu steaks in pan until golden
  • assemble however you desire, including the remaining sauce
  • Enjoy!
Sometimes presentation is fun, others the food just wants to jump in your mouth asap... either way I hope you're all enjoying your food- however it looks!

All the best,

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