My inspiration for the little number came fromwww.sketchfreevegan.com an ahhmazing vegan blog, seriously every one of their recipes is drool worthy, check it out if you haven’t already! I added a few things to the sauce recipe and added veg in with my pasta as you can see…
1 cup hommus
1/3 cup nutritional yeast
3 TBS olive oil
1/2 cup water or rice milk etc
1 tsp Dijon mustard
3 tsp lemon juice
1/4 cup baked sweet potato (I just happened to have this leftover and it was a nice touch but not necessary if you want to keep it simple)
Salt, pepper, paprika, chilli flakes
Rice pasta (or whatever), broccoli, zucchini, green onion, yellow capsicum, kale, baby tomatoes.
Blend sauce until creamy, cook pasta, chop and lightly steam veggies (except tomato), combine all. Heat if necessary on stove top. Sprinkle baby tomats on top.
We both agreed no one would be able to tell this wasn’t the real thing.
Had a delicious gluten free bagel (all the way from Canada, thanks mum!) with the works today for lunch…beet root cashew spread, avo, white beans, sweet peppers, cucumber and alfalfa with a rocket / baby tomato salad.
Yes, I somehow managed to get it in my mouth.
Ali’s #1 meal is pad Thai and we haven’t made it in ages. With my new spiral slicer I wanted to try it with zucchini noodles instead of the traditional rice noodles for a fresher take on an old favourite. I googled raw pad Thai and found a recipe on
http://www.thehealthychef.com, where I got my inspiration.
For the ‘noodles’ and veg:
About 6 small zuchini’s spiral sliced ino noodles or shredded with a peeler into strips
2 red capsicums sliced thinly
5 mushrooms sliced
2 tomato thinly sliced
2 cups bean sprouts
3 green onions sliced in 1 1/2 inch lengths
3 tablespoons coriander chopped
1 cup peanuts or cashews finely chopped
2 tablespoons ginger
2 garlic cloves
3 tablespoons Tamari
1 tablespoon tahini
Juice of three limes
1 tsp sesame oil
1 tsp apple cider vinegar
1 tablespoon water
2 Tablespoons sesame seeds
Red chilli flakes
Blend until creamy
Combine veg and sauce in a wok and heat through until warm, don’t over heat. Sprinkle with sesame seeds. Serve with salt and pepper tofu triangles and a sprinkle of nuts.
Salt and pepper tofu:
Cut tofu into triangles
Heat coconut oil (or veg oil) in a fry pan and place tofu in
Cover in pepper and leave the tofu until it’s crispy on the one side
Then flip and add more pepper, salt, maple syrup (or honey) and nutritional yeast and continue flipping till crispy on both sides.
We love sushi here at the Ali and Sarah residence. Of course going out for sushi is always fun and tasty but the nutrient stripped acidic white rice isn’t our fav. We generally make a bunch of brown rice, set out an array of fillings and RYOS (roll your own sush). We were having people over on this occasion so I decided to pre roll so they were ready to go.
I add rice vinegar, tamari sauce and a bit of stevia for sweetness to my rice once it’s cooked for extra flavour.
In my experience a little rice goes a long way on each piece of nori. Too much and you lose the flavours of the fillings and it’s harder to roll.
For these particular rolls I used a mixture of the following ingredients:
Beetroot spread, lettuce, alfalfa, red capsicum, white beans, tomato
Nut butter, avo, baked sweet potato
These aren’t exactly the most traditional Japanese sushi fillings but they work and all the rolls were delish and a hit with everyone including the meat eaters who had never had vegan sushi before; always a bonus!!!
No sushi mat necessary, just nori, brown rice and whatever fillings you want. Roll them up tightly using both hands and let them set in the fridge for a bit before you slice them.
Started the morning with a fresh citrus juice…
…with two oranges, about five big spinach leaves and three carrots. This made three cups of refreshing juice and a lot of beautiful left over pulp. I used my banana carrot cake recipe and added three cups of the pulp instead of the carrot and made it in muffin tins.
This made a dozen sweet, moist, fibre filled muffins that did not last long!
After all that muffin making I was thirsty again so I made a more green based juice this time…
…with one large cucumber, three celery stalks, a pear and a head of lettuce.
And obviously I couldn’t bring myself to toss the pulp, so I made…
…pulp hummus!!! With about two cups of pulp, two tablespoons of tahini, two crushed garlic, 3 tablespoons of olive oil, salt, pepper, cayenne, paprika and a bit of the actual juice to thin it down a bit!! Planning on having this for lunch with a bunch of fresh crispy vegetables.
It’s only been one day…but I think I’m in love.
So excited!! I ordered this bad boy brand new off eBay last week and it was waiting for me when I got home from work today. Now the term bad boy is often over and mis-used but in this instance it is right on the money! Boasting a 1200 watt motor this thang Knows how to juice! After a quick read through of the instructions and a rinse down of the equipment we were juicing away!
-leafy heads of three beets
-3 celery sticks and their leafy bits
This made three cups of delicious juice and not being one for wasting I threw together 12 tasty fibre filled little veg nuggets…
I wasn’t keeping track of measurements of ingredients as I wasn’t sure if they were going to work out but they ended up being really good and I will certainly be making them again. It was basically just the leftover pulp, some left over quinoa, spices, sunflower seeds, flax meal and rice milk.
I think I reached my veg quota for the evening!!!
We have been doing so much sightseeing of Sydney since our parents have been here, which has brought to our attention the fact that we really don’t get out of our northern beaches bubble enough! On Sunday we got the ferry up the parramatta river, something I never would have thought to do, and I was pleasantly surprised! With the winter sun shining, we sat back and relaxed on the hour long ferry ride, taking in the beautiful sights. When we got there we were again surprised by the restaurant choices, which were plenty. We went to Grill’d, a healthy burger joint we had been to once before on the gold coast. It didn’t disappoint…
I got the portobello mushroom burger with pesto, tomato, lettuce and roasted red pepper on a gluten free bun.
Ali got the veggie patty with tomato chutney etc.
After our big day of ferries and sightseeing we were hungry and tired out…hmm what to make for dinner. With some left over salsa and guac these corn fritters were super quick and satisfied our hungry bellies.
2 cans of corn rinsed a d drained
1/4 cup quinoa flakes
1/4 psyllium husk
2 TBS flax meal
1/8 cup nutritional yeast
3/4 cup milk of choice, I used rice milk
1/2 tsp veg stalk 1/2 tsp miso paste (dissolve in milk before adding)
1 purple onion chopped
1 capsicum chopped
Cayenne, paprika to taste
Sea salt and pepper
Combine all ingredients and shape into 1/2 cup patties. Heat oil in fry pan and fry over medium heat, flipping when golden on the bottom.
We served them on a bed of rocket which we drizzled with olive oil and lime juice. Topped with guac and salsa and smoked salmon (for fish eaters) with a side of asparagus.
Marinate in a couple tablespoons of lemon juice, 2 tsp veg oil, 2 garlic minced, sea salt an pepper. Heat in a fry pan with the juice for just a couple minutes (unless you like them really well cooked but I like them fresh ‘n crunchy)
Corn fritters cooking
Bed of rocket drizzled with olive oil, line juice and salt and pepper
Nothing like a quickie for lunch, of the salad variety that is. Threw this delish salad together with the leftover cabbage salad and walnut ‘ground round’ from our Mexican feast and added avocado and chopped crispy lettuce.
A copycat of the amazing tacos I had the other day at the vegan restaurant, paired with cabbage salad and stiff margaritas, this was a legit Mexican feast.
It was a team effort in the kitchen for this meal with Ali on margarita duty, mum chopping and me bossing.
A lotta lime squeezing went down
Taco toppings: walnut ‘ground round’, cashew/macadamia ‘cream’, guacamole and salsa.
-11/2 cups walnuts
-1 tsp chilli powder
-1 tsp cumin
-salt and pepper
-2 TBS water
Pulse in a food processor until combined but still chunky.
-1 cup combo of mac. / Cash. Nuts
-10 TBS water
-1 lemon squeezed
Blend until smooth
-2 cups baby tomatoes (or regular chopped)
-1 bunch coriander
-1/2 purple onion finely chopped
-1/2 red capsicum finely chopped
-salt, pepper, cumin, chilli flakes to taste
Blend the tomats and coriander until combined but still a bit chunkay. Add the rest of the ingredients and stir. Adjust for preferred spice levels.
-2 Avos mashed
-2 green onions chopped
-1 lemon squeezed
-1 lime squeezed
– dash of cayenne pepper
– dash of paprika
Layer all your toppings in a big lettuce leaf and you’re good to go! (preferably with a fresh margarita to wash it down).
The lettuce is so much fresher then a regular taco shell or tortilla and it really brings out the flavours of all the other ingredients. Highly recommended!
Newtown is a good place to chow down if you’re a vegetarian. We found a gem of a place down a little alley way off Enmore road. Sadhana kitchen; vegan, living whole foods; complete with a wicked veg patch and a yoga studio upstairs.
I went with my mum and dad and we shared three meals.
I started with a green juice of mixed greens, celery, cucumber, apple, lemon and turmeric
I actually just ordered a juicer and am anxiously awaiting its arrival so I can start making my own juice!!!
Raw lasagne with walnut base, zucchini ‘pasta’ with cashew ‘ricotta’
Pasta with zucchini noodles and vegan Alfredo sauce
Unfortunately I got so excited about the taco that I forgot to take a photo before getting stuck into it. It was so amazing, fav out of all three for sure! Walnut ‘ground round’, guacamole, salsa and cashew cream.