Zucchini bake with roast purple kumera, homemade raw tomato sauce and spinach salad with creamy peanut dressing

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Super quick zucchini bake:

3 eggs whisked
3 zucchinis shredded
1 carrot shredded
1 yellow onion chopped
1/4 cup nutritional yeast
1/2 cup whole spelt flour
Paprika, cayenne, salt and pepper

Combine and press into greased shallow pan

Creamy Peanut Salad Dressing:

2 Tbs natural peanut butter
1/2 cup water
1 Tbs tahini
1 tsp sesame oil
1 Tbs ginger
2 garlic minced
3 tsp natural soy sauce
1 tsp lemon juice
2 tsp honey or agave
Cayenne pepper

Blend until creamy, add more water if you want it runnier

Raw Tomato sauce:

This stuff is so good and so much better for you then the bottled variety!!

1 1/2 cups diced ripe tomatoes
3 Tbs dates
1/4 cup olive oil
1 tsp sea salt
1 Tbs apple cider vinegar

Blend untill smooth and add 1/2 cup sundried tomatoes, blend till creamy

From: therawtarian.com

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Freakin fresh salad with amazing cilantro dressing and salty ‘cheese’ balls

I’ve been reading up a lot about the ‘raw food diet’ ever since I bought Kris Carr’s crazy good book called Crazy Sexy Diet. When she was 31 she got diagnosed with cancer; tumours all over her liver and lungs which were inoperable, no radiation or chemo would work; no cure. Basically she totally revamped her lifestyle and diet and now, seven years later, the tumours remain dormant thanks to her ‘crazy sexy diet (vegan, no sugar, mostly raw, lots of juices and smoothies) and healthy lifestyle’. Her book is amazingly informatative, smart, funny and inspiring. Since I read it i’ve been having at least one green smoothie a day, pretty much cut the sugar and I haven’t had any cheese in two weeks!! And I feel pretty damn good.

Anyways, the basic thing with the raw food is, raw food has all its enzymes present and intact and your body looovvves it when you feed it enzymes so that it take a break from all the enzyme making duties. Also, raw desserts are un-freakin-believable and so quick, easy ad healthy (like that cheese cake a few posts back)

Anyways! That was the inspiration behind our mostly raw dinner

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Freakin fresh salad:

1 zucchini shredded with a potato peeler into long strips
1 large carrot peeled same as zucchini
Large handful of rocket (arugula)
1/4 crunchy bean sprouts
3 green spring onion chopped
1/8 cup sunflower seeds toasted in some tamari sauce
Cashew ‘cheese’ balls ( recipe below)

Toss all ingredients in a bowl top with toasted seeds

Cashew ‘cheese’ balls:

1/2 cup raw cashews
1 garlic minced
1/8 cup nutritional yeast
Sea salt

Blend all ingredients untill crumbly and you’re able to roll the mixture into little balls. Toss in with the salad

Cilantro dressing:

Large handful cilantro
1/2 squeezed lemon
2 tsp Dijon
2-3 TBS water
3 or so TBS olive oil
Dash of agave or honey
Pepper

Blend and add water/ oil till desired consistency. Pour over salad. Toss a d serve. This dressing is the bomb FYI.

Oh and we had our salad with some toasted beets and potatoes 🙂

Lentil and cabbage tacos

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Cabbage slaw

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Taco toppings! Tomatoes, lime drenched avo, lettuce and vegan cashew “cheese” sauce

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The complete master pieces.

Lentil and cabbage taco recipe:

For the lentils:

1/2 large white onion chopped
1 cup rinsed red lentils
About a tsp of each, more to taste: Chilli powder, garlic powder, paprika, oregano, coriander, cumin

Sauté onion in coconut oil with spices untill translucent. Add lentils and two cups of water. Bring to a boil and simmer till lentils are soft and thick. Ad more spices depending on how spicy you want it.

Cabbage slaw:

1/2 large cabbage sliced into strips
1/2 purple onion thinly sliced
1/4 c walnuts
2 TBS lemon juice
1TBS apple cider vinegar
2 tsp olive oil
2 tsp honey or agave
Salt and pepper

Combine all ingredients. Best made a couple hours ahead so all the flavours can combine.

Cashew “cheese” sauce

1/2 cup Cashews
1 Lemon juiced
1/4 cup Nutritional yeast
1 tsp Dijon
Salt, pepper, turmeric, paprika

Blend all ingredients until smooth ( may need to add some water)

Raw vegan cheese cake

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The cheese cake after an hour or so in the freezer. Ready for the topping!

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So delicious!!

Recipe from http://www.therawtarian.com :

Crust:

1 1/2 cups macadamia/walnuts
1/2 cup dates
1/4 cup dried coconut
Sea salt pinch

Blend nuts, dates, sea salt well untill still a bit crumbly but sticky. Sprinkle coconut onto bottom of round pan. Press crust mixture on top

filling:

3 cups cashews
3/4 cup Lemon juice
3/4 cup agave or honey or combo
3/4 cup coconut oil
1 TBS vanilla

Blend until silky smooth and poor on top of crust. Wack the whole thing in the freezer for an hour or so and then top with…

Frozen berry topping:

2 cups frozen berries of your choice
1/2 cup dates

Blend and spread on top of cheese cake

Back into the freezer for a bit to set then you can transfer to the fridge.

This cheese cake literally takes about ten minutes to make and is soooo yummy and healthy!!!

Sunday feast

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Chickpea flour fries Crisping up in some coconut oil

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Pre grilling

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Quinoa black bean salad, teriyaki baked tofu, chickpea fries and Mexican grilled corn

Teriyaki tofu:

2 blocks tofu cut into triangles
3 TBS tamari
1 TBS sesame oil
1/2 cup pineapple or mango juice
3 TBS rice vinegar
2 TBS agave or honey
2 cloves garlic
1 TBS ginger
1/2 tsp hot chilli pepper

Combine marinade as cover tofu. Refrigerate for 1-3 hours
Place on a a baking dish with 1/4 of the marinade. Slow bake on 300 for 1 1/2 hours flipping half way through

( from Kris Carr’s ‘Crazy Sexy Diet’)

Chick pea fries:

These bad boys sort of taste like chicken nuggets (according to a trusty meat eater) and are delish as a fry or even as a pattie in a burger.

1 1/4 cup chick pea flour
1/2 tsp pepper
2 garlic finely minced
1/2 tsp chilli powder
3/4 tsp sea salt
Pepper
2 cups water

Mix together dry ingredients. Gradually whisk in the water. Pour into saucepan and cook low heat about 8 mins till thick, whisking the whole time.

Spread evenly onto parchment paper line tray. (about 1/2 inch thick). Chill at least three hours.

Slice into desired shape and cook in coconut oil (or veg oil) in a hot fry pan. About four minutes or untill golden and crispy both sides.

Grilled corn:

Boil corn untill pretty much cooked. Meanwhile mix in a small bowl a few Tablespoons of mayo, healthy squirt of lime and chilli powder. Let corn cool and brush on mayo mixture. Sprinkle with nutritional yeast or parmesan and grill until golden all sides. Top with more lime juice and parmesan to Finnish.

Bean patty wraps with tasty tahini topping

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We love a good patty, and good patties aren’t that easy to come by, or to make. To get the right amount of crispy on the outside without being too heavy and gluey on the inside, whilst all being sticky enough to stay together is no easy feat. That’s why store bought veggie burgers are what a lot of people opt for… But with the right recipe and a bit of extra time and tender loving care, home made versions taste sooo much better!!! And as most home made things are, cheaper and healthier! Bonus!!

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We had our patties in rice wraps with veggies and the tremendously tasty tahini topping

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Oh yeah.

Bean Patty Recipe:

1 can of black beans (I actually used half black half cannelinni(the white ones) for these patties cause I didn’t have full quantity of black) mushed up somewhat

1 cup cooked quinoa

2 eggs beaten lightly

1/2 cup brown rice flour

1/2 cup oats

1/4 cup frozen peas or grated zuchini

garlic, cumin, corriander, chilli powder, salt and pepper and parmasan or regular cheese to taste

Combine all the ingredients well and scoop into heated fry pan with 1/3 Cup measure. Cook medium low for about 5-8 minutes. Make sure you leave them long enough before flipping them to avoid any broken patty casualties…

Tasty Tahini Dressing

1/4 cup Tahini

3 crushed garlic cloves

1/2 cup lemon or lime juice

1/4 cup nutritional yeast

2 TBS olive oil

4 TBS water

1 TBS Apple cidar vinegar

salt, pepper, paprika, chillie flakes, parsley to taste

Blend in a food processor, add more water depending on how thick/thin you like it…

Very moist carrot cake with a hint of banana

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The advantages of being up before the sunrise are endless really…the beautiful sunrise almost makes leaving my cozy warm bed and sleepy stupor worth it, but what really seals the deal is having the extra time to whip up a moist cake for breakfast…

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Warm, sweet, moist, hearty carrot cake. That’s what waking up early is all about.

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Complete with a little cream cheese topping, breakfast doesn’t get much better!! Fear not, sleepy heads, this cake is just as amazing made ahead of time and warmed up in the oven for a few minutes. Also good for morning tea, or afternoon tea, or dessert, Maybe even dinner.

Very Moist Carrot Cake with a hint of Banana Recipe:

3 medium carrots shredded and set aside

1 1/2 Cups flour(I used spelt and brown rice but would work with other flours)

1 1/2 tsp baking soda

1/2 tsp cinnamen

(2TBS chia seed, 1/2 cup sunflower seeds, 1 TBS flax all optional but highly suggested…walnuts would be pretty fricken sweet too but i didnt have any)

3/4 C veg oil

3 eggs lightly beaten

1/2 C honey

1 large banana mashed

1 tsp vanilla

Mix the dry ingredients together. Mix the wet ingredients together. Combine ’em and add the carrot, fold together till combined.  Bake for almost an hour 180. Bam

Amazing on it’s own or with a layer of plain softend cream cheese or even with some cream cheese icing if you want to make it a bit of a naughty breakfast treat.

 

Root Veg Soup. Because autumn is here and warm soup on a cold night is what i’m talkin about, and leftovers for lunch are pretty damn good too

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Root Veg Soup Recipe:

1 purple onion and 1 white onion (or whatever you have really) chopped

4 cloves of roasted garlic (or fresh if roasting is too much work for you)

3 carrots chopped

1/2 large sweet potato chopped

4 small potatoes (or 2 big ones…)

1/2 medium sized pumpkin

3/4 C rinsed Quinoa

1 C precooked brown rice or 1/2 C uncooked risotto rice

1 can coconut milk

1.5 Litres veg stalk

1 TBS ginger (I used the stuff from a jar but if you have fresh would be better)

Seasoning: Salt, pepper, paprika, coriander, red pepper flakes (just give ‘er depending on your individual taste) and **1/4 Cup Nutritional yeast

garnished with soy toasted sunflower and sesame seeds 

 

Saute the onions in 1Tbs of Coconut oil (or veg oil or whatever but coconut oil tastes amazing and is the healthiest oil option) till fragrant and browning up a bit.  Bring the veg stalk to a boil and add all the veggies, cook till tender, add the rest of the ingredients as well as the sauteed onions and simmer till the quinoa or rice is cooked. transfer to a blender once it’s cooled a bit or use a hand held bad boy and get it nice and smooth, or chunky if you’re into that. 

It’s good with some rocket stirred through if you have any on hand and the sesame and sunflower seeds add a nice je ne sais qoui   

Makes a LOT!! Good for leftovers mmmm

**Nutritional yeast is a deactivated yeast which is sold commercially as a food product. It’s sold in the form of flakes or as a yellow powder similar in texture to cornmeal, and can be found in the bulk aisle of most natural food stores.

It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten.

Nutritional yeast has a strong flavor that is described as nutty, cheesy, or creamy, which makes it popular as an ingredient in cheese substitutes

Hey there! Welcome to our blog!

We are two vegetarian sisters and roomies living in Sydney Australia. We eat mostly gluten-free as well as avoiding sugar, processed food and dairy ( for the most part).

We like to cook, and we LOVE to eat and we are damn sick of answering the question “What do you EAT then?”. ‘How ignorant are you??’, is the answer I think in my head before I come up with the boring (and more polite), “oh, lots of different things
”. Which is then usually countered with, “Well how do you get your PROTEIN??” or sometimes, “Well I was a vegetarian once and I became so anemic I had to eat meat again”. At which point I usually roll my eyes because I am too frustrated to carry on this conversation that will most likely go nowhere, which is a shame, because maybe if I tried to explain to you that as meat certainly is a source of protein, there are actually many plant/grain based substitutes that don’t contain any of the saturated fats or cholesterol that meat contain but do in fact contain many fun nutrients including our good friend fibre (thumbs up!!); And as far as the anemia thing is concerned, we’ve been giving blood for years and have always had very strong levels of iron, which goes to show if you eat a thoughtful well-balanced vegetarian diet, there’s no reason you should be any more anemic then a fellow meat-eater; so maybe, if I explained these things, you would listen, and consider, and not have to ask this question the next time you meet a vegetarian!! Oh and in case you were actually interested in the various forms of lettuce we eat, because you know, that’s what we eat 😉 
you can check out our blog.

Thanks for reading!

Sarah & Ali