Saturday, September 29, 2012

Healthy Vegan Friday & MoFo Theme

This week has just flown by! I've been trying my best to get ahead, scheduling posts for MoFo seeing as I have more work than is sensible to get through in October... and it's about time to share this year's theme with you. I am going to spend a whole month showing you some of my more interesting ingredients from the Asian grocer! I always get inspired and excited by the strange things I find there so I thought you might enjoy them too.
Breakfast: 
Strawberries & Apple Butter
Lunch: 
'Creamy' Tomato Sweet Potato & Slim Pasta with Peas
 Creamy Tomato Sauce
Makes 2 large serves
1/2 cup Tomato Paste 
300g silken Tofu
3 tbsp nutritional yeast
1 tbsp brags seasoning (or mixed herbs)
3 tbsp chopped chives
  • Chop chives
  • combine all sauce ingredients
  • blend well
  • combine with sweet potato pasta/slim pasta/veggies to warm through
  • Enjoy!
  • Keeps well in the fridge for 3 days
Dinner: 
Roast veggies with Hummus, Mustard. Peas, green beans & gravy.
Hope you all had yummy health vegan Fridays too!
All the best,






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Thursday, September 27, 2012

Rosemary & Pumpkin Millet

I found a cute little pumpkin the other day, it was dark green on the outside and yellow on the inside and fit in both my palms. It tasted lovely but not as sweet as the orange ones we usually get. I decided to make pumpkin puree and use it *in* a dish for once- it never usually gets past being roasted because we love it so much. 

Rosemary and Pumpkin Millet
1 cup cooked millet cooked in stock
1 cup pumpkin puree
1/2 cup vegetable stock
1 tbsp chopped fresh rosemary
  • If not already done cook millet in veggie or 'chicken' stock
  • grate pumpkin, add as little water as possible to cook
  • blend to a smooth consistency
  • chop rosemary
  • combine millet, pumpkin, stock and herbs
  • cook until warmed through and risotto-ey consistency
  • Enjoy!
Hope you're all enjoying your pumpkin too!
All the best,







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Saturday, September 22, 2012

News & Healthy Vegan Friday

I have some exciting news to share with you all! I've written an article for a new healthy vegetarian food eMagazine which will be published soon. There are some amazing contributors and recipes- it's something I will be reading and I think you'll enjoy it too so when it's out I'll let you know.
Apologies for the absence of Healthy vegan Fridays recently, they've been missing because I've been away for work for the last month (thank goodness I've worked out scheduling so I could still post). It was great fun- I really love teaching & the Australian countryside so it was a great experience. If you'd like to see the beautiful landscape I've been in there are some photos from my last trip here. I took some darling shots of lambs and calves this trip but the insane workload I'm under will mean they won't be up for a little while longer unfortunately.
Onto the food! I've been eating healthy but lazy food recently, if I can cut down on cooking time to fit in more work I will... (hands up who can't wait for the holidays?) So these aren't the most aesthetically pleasing dishes I've ever plated but they taste great so I'm always happy.
Breakfast:
Spinach, strawberry & celery salad
With some dijon mustard to dip the celery into
Lunch:
Smoked Tofu, Silverbeet, spinach, Mushrooms & chives
Dinner:
Broccoli, Smoked tofu, Mushrooms, brags seasoning
Smoked Tofu (firm)
1/2 head broccoli or bunch of silverbeet
2 cups mushrooms
1 cup baby spinach
2 tbsp chives (fresh) or 1 tsp brags seasoning
1/2 cup stock
  • Chop veggies & tofu
  • cook mushrooms & tofu in stock until halved in size and tender
  • add broccoli/silverbeet stalks & cook until tender
  • add silverbeet leaves, baby spinach & herbs
  • when greens are wilted serve
  • Enjoy!






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Thursday, September 20, 2012

Raspberry Vanilla Almond Milk

My milk of choice is almond. It's lovely and light, sweet but creamy and tastes great alone or with cereal, in tea or in recipes. This version is sweet and refreshing, not to mention a beautiful shade of pink! I try to avoid the artificial nasties so this recipe uses raspberry juice for that blushing colour. If you have frozen raspberries and thaw them the juice that seeps out is perfect or if you have fresh just blend and strain them. 

Raspberry Vanilla Almond Milk
Makes 750ml (3 cups)
1/2 cup Raw Almonds (organic if possible)
4 cups filtered water
1/2 cup raspberry 'juice'
1/2 Vanilla pod ( or 1/2 tsp vanilla paste)
Stevia to taste (optional)
  • Soak almonds overnight
  • remove the outer skins by squeezing gently
  • blend almonds and water
  • strain mixture through nut bag/clean stockings (and reserve for other recipes!)
  • add any additional flavours
  • Enjoy!
  • Keeps for 3-4 days in the fridge
I hope you give making your own nut milk a try, it takes a little more effort but is SO much cheaper!
All the best,







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Thursday, September 13, 2012

Roast Pumpkin Salad

One of the things I never get stick of is roast veggies. Roast potato, sweet potato, pumpkin, turnip, beetroot, eggplant, fennel, carrots, mushrooms etc. Pretty much any hardy vegetable tastes divine roasted, it brings out the natural sweetness of the vegetable and is wonderfully satisfying. When I roast veggies I always make sure there are enough for leftovers! 

Roast veg is a great addition to salads or a great start for a quick and easy meal, you can eat it cold or reheat it quickly, anything goes! My lunchtime salads tend to be a reflection of whatever's in the fridge so this was the day after a roast pumpkin dinner...

Roast Pumpkin Salad
1 mini (palm sized) orange pumpkin
1 tbsp Spice blend #1 (chilli flakes, fennel, aesofatida, rosemary, thyme, basil, oregano, nutritional yeast, dried paw paw seeds/pepper, parsley)
4 cups mixed lettuce
1 cup chopped celery
1 cup chopped cucumber
  • Preheat oven to 180 C
  • chop/slice and seed pumpkin (leave the skin on and roast the seeds while you've got the oven on)
  • place pumpkin on a baking sheet
  • season with spice blend
  • cook pumpkin until tender (approx 20 mins)
  • chop vegetables
  • combine
  • Enjoy!
The pumpkin is so moist that you don't need a dressing for this salad. If you would like one though I'd say something creamy like a silken tofu based dressing or miso tahini dressing would be delicious or something super simple like a drizzle of balsamic vinegar would be wonderful.

Hope you're enjoying your veggies too! :)
All the best,







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Thursday, September 6, 2012

'Creamy' Cacao Pudding

Who doesn't love a chocolate pudding?...there's really no need to tell people it's healthy or vegan, just let them enjoy the yummy moment. 

This 'Creamy' Cacao Pudding is rich, sweet and deeply satisfying while being sugar free, gluten free, vegan and full of protein! 
It tastes divine alone (or with a drizzle of melted chocolate on top) and is the perfect accompaniment to fresh or frozen fruit. This serve I had with some beautiful frozen berries (raspberry, blueberries, strawberries) mmmm...

Can you see that lovely creamy texture?
'Creamy' Cacao Pudding
Makes 6 small or 3 large serves (32 or 64 cals )
vanilla stevia to taste (20 drops)
cacao extract to taste (10 drops)
1/2 tsp agar agar
1 x 300g packet silken tofu
2 tbsp cacao powder
1 cup water
  • Dissolve agar agar in water
  • heat until reduced and thickened (5 mins?)
  • combine all ingredients
  • blend well- until completely smooth
  • divide into small bowls or glasses
  • refrigerate for 30 mins to set (they will set at room temp but the fridge is quicker)
  • Enjoy! these taste wonderful alone but with fruit they're the perfect dessert
I hope you're all enjoying some lovely healthy desserts too!
All the best,







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