Creamy Mushrooms with Kale and Sunflower Seeds

Yum, yum, yum!

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Really simple:

INGREDIENTS

Oil
300g chopped mushrooms
1-1.5 cups soy milk
Salt
70g sunflower seeds
A bunch of kale

INSTRUCTIONS

You know I’m one to throw things together so these instructions are a bit casual! Fry mushrooms in oil, add sunflower seeds and soy milk and simmer, you’ll want to simmer this until the sauce reduces and is creamy. By that time the sunflower seeds ought to have softened and fattened. Salt generously to taste. I don’t use cornflower to thicken – you might want to – but I prefer to reduce. When thick and almost done, stir through kale and keep on heat until light green, you don’t want to blast the heck out of the kale, it should just be cooked until it softens. Serve with pepper, salad and roast vegetables!

Don’t Underestimate This Basic Bowl; Hummus & Sauerkraut Become BFFs

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Hummus, sauerkraut, pumpkin seeds, carrot, green beans and cucumber.

Sauerkraut is epic with Hummus.

Sauerkraut is basically Hummus’ life partner; they were just meant to be together and even though they are both awesome alone neither of them are quite as awesome alone as they are together. Once you enjoy them together you’ll never want to eat ‘just hummus’ or ‘just sauerkraut’ alone again. I don’t know where I’m going with this but you should probably try this basic bowl because it’s clearly more delicious than you expect.

Blissful Bowl

I like making up little bowls of joy. This is paradise food. <3

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~ A base of ultra-firm tofu, cubed and fried, at the end add soy sauce to the pan and fry until this dries on the tofu.
~ Iceberg lettuce
~ Half an avocado
~ Alfalfa sprouts
~ Baby tomato
~ Pumpkin seeds (pepitas)
~ Sauerkraut
~ Tahini sauce
~ Drizzle of balsamic

Raw Pesto ‘Pasta’ with a Side of Baby Tomatoes, Avocado and Alfalfa Sprouts

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This yumness  is pretty self explanatory, but those are spiralised zucchini/courgette ‘noodles’ with a heavy serving of raw pesto and a side of avocado, baby tomato and alfalfa.

To make pesto blend:

2 large handfuls dry basil leaves (must be dry)
1 generous dash of oil
60-75g cashews
generously salt to taste

:)  <3

It’s A Frisky Summer; Mango, Watermelon, Tofu Salad!

So, so simple and pretty!

This adorable salad is just fried, diced tofu, diced watermelon, diced mango, diced cucumber, on a bed of salad with a side of balsamic. Balsamic vinegar isn’t absolutely necessary as the juicy fruit acts as a lovely dressing. An alternative dressing is to blend tahini and mango with a dash of water and drizzle it atop. Salt if you please!

Yummy!
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Roast n’ Raw New Year’s Brunch

I have some treasured friends visiting from Ireland. They’re not vegan and I was going to take them out to my favourite raw cafe but I was running low on funds and I still wanted to impress them so I came up with this; it is inspired by delicious festival food. Serve with a balsamic vinegar and tahini sauce.

Roast: Oil, carrot, beetroot, green beans, broccoli, 2 vegan sausages (cubed), olives, falafel, mixed herbs, tamari roasted nuts and seeds (pumpkin, sunflower, sesame blend). You can put this into the oven with falafel stacked on top of the vegetables and it only needs to be turned once, then roast until the vegetables still have a lil’ crunch to them.

Salad: Oiled kale, alfalfa sprouts, raisins, avocado, tomato.

Slaw: Grated cucumber and sauerkraut.

Dessert: Fresh cherries.

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Ultimate Savoury Mince/Stew Recipe

When I was a child I was ultra-fussy.

My Mum will attest, I ate three things and refused all else; mince, chocolate pudding and Marmite on toast. Farm life was amazing for me and the flavours of the food made by Nana and Mum have remained important to me despite being vegan; the flavours were savoury, mustardy, yeasty, sweet and chocolatey and the fruit was always intensely flavoured and fresh from my grandparent’s orchard. This stew is really child-friendly, it managed to satisfy me as one of the fussiest eaters in existence along with my own fussy kid!

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The mince my Mum made was so delicious that I regularly crave it even now, and there’s a reason.

Mum had been slipping something into it – Worcestershire Sauce or ‘worsheshhtehshesshterrshrrresauce” as I like to call it. Now that stuff isn’t usually vegan because it typically contains anchovies, however Pams in New Zealand make a Classic Worcester Sauce and it’s totally authentic tasting (water, treacle, colour, spices, salt).

The gravy of this stew is simply 1-1.5 tins of tomatoes, 3 tablespoons of Worcester Sauce and a generous helping of salt.

I don’t need to thicken it I just cook the stew until it reduces over head until it is covered in a thick gravy. The resultant stew is lovely served on toast with tomato sauce. You can use those ingredients to make an addictive gravy that works on everything. Usually you’ll saute onion and then you can use lentils, red kidney beans, TVP, tofu, sunflower seeds, or a combination of any of those as the protein base and then add any veggies you like, potato, carrot, peas, kumara, broccoli, mushrooms, kale, capsicum – whatever – add the tomatoes, stir in lots of salt and simmer until you get something beautiful.

Here’s the recipe for this batch. I didn’t have any capsicum but I definitely recommend adding it in if you have some, I’m not usually a fan but the combination of even a slither of capsicum (red bell pepper) with Worcester is… perfect. Also, don’t forget to finish with pepper and tomato sauce. Trust me, this is a classic, full-bodied savoury stew.

INGREDIENTS

1 dash of oil
1/2 an onion, chopped
4 large mushrooms, chopped
1 large kale leaf, stalk removed, kale chopped
1 potato, diced
1 tin drained brown lentils
200g of crumbled tofu
1-1.5 tins of diced tomatoes
3 tablespoons of Pams Classic Worcester Sauce
generous amount of salt
generous amount of pepper

INSTRUCTIONS

Saute the onions in a dash of oil until clear. Add in mushrooms, Kale and cook through, add in potato, lentils, tofu, tinned tomatoes and Worcester Sauce. Salt generously, stir and simmer on low until potato is cooked through and sauce has reduced. If heat is too high and sauce reduces before the potato is cooked, add a little extra water. Serve on toast, with salt and pepper and a drizzle of tomato sauce.

Beautiful, Sweet, Low Calorie, Vegan Banana-Coconut Cake

I wasn’t going to blog this, but then I did the math and for such a tasty, pretty cake with each slice (makes 16 slices) being around 127 calories I figure someone might be interested in it! According to Google the average piece of chocolate cake is around 350 calories without frosting – yes, Google has this information!

I have found the best sweet result comes from combining sugar and sugar replacer, and in my humble opinion the best sugar replacers for taste are Nativa (which is a blend of Erythritol and Stevia) and coconut sugar. In this cake I’ve used 2 tablespoons of coconut sugar and 20g of Nativa.

If you really want you can blend a little Nativa with cocoa and make a delicious low-calorie chocolate sauce to go on each slice. I highly recommend that if you feel you don’t mind another 3.2 cals. ;)

OK, without further ado…

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INGREDIENTS

4 ripe bananas, mashed
1 & 3/4 cups flour
1 & 1/2 teaspoons baking soda
1 teaspoon baking powder
1/3 teaspoon salt
20g Nativa granulated sweetener (Erythritol and Stevia)
1 tablespoon coconut sugar
30g raisins (2 small boxes)
1/4 cup oil
1/4 cup water
1 teaspoon vanilla

Topping

2 tablespoons of desiccated coconut
1 tablespoon of coconut sugar

INSTRUCTIONS

Mash bananas. Add all dry ingredients including raisins. Add all wet ingredients. Mix and pour into a cake tin. Sprinkle blended topping ingredients. Bake. Bring out of the oven when springy to touch and a knife pulls out clean.

<3 You know, I’m not a bad baker if I do say so myself <3

Spicy Potatoes

Just roast potatoes in cumin, coriander, salt and a little sugar, topped off with a drizzle of fresh lemon juice. You can also add crushed cashews before roasting.

It takes me back to India where you could buy roast potato on the roadside, served in a newspaper cone, with a lemon quarter atop. My 2 year old son loves it…

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Easy Pizza!

If you want to make a vegan pizza, you can create your own cheezy sauce and put it on top, but one of the nicest, quickest and cheapest toppings I’ve found to be a beautiful substitute is just simple tahini sauce. Tahini sauce is my go-to cheese sub; I always have it in the house and it’s far less expensive than actual vegan cheese.

This beautiful pizza has home made pizza sauce (tomato paste and mixed herbs), tofu bacon, mushroom, refried beans, sunflower seeds, capsicum, mango chutney and fresh tomato. It is topped with a basic tahini sauce, a 1:1 ratio of tahini to lemon, with a lil’ water to achieve a pourable consistency.

This took about 10 minutes to assemble on a gluten-free base. It was lovely!
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