Buddhist’s feast

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I’m gonna keep this simple, as Buddhists do…
Sometimes it’s nice to make some rice and whack a bunch of veggies on a plate and pretend you are a buddhist.

On our Buddha plate was:

Cooked brown and black rice with kale stirred through (the freshly cooked rice steams it nicely)
Kidney beans
Boiled pumpkin
Fresh red capsicum/pepper slices
Avocado chunks
Lightly sautéed/steamed purple onion, garlic, cabbage, broccoli and mushroom slices (sautéed/steamed in a tiny bit of water, a bit of sesame oil, Tamari(soy) sauce and a drop or two of apple cider vinegar
Sprouted buckwheat grouts
Dulse (seaweed) flakes
Paprika
Cracked pepper
Extra Tamari and sesame oil.

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Not healthy or amazing or colourful at ALL…

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How Ali felt afterwards. Satisfied. Zen.

•••

“what the industry figured out, and this was a real revolution, is that you don’t need healthy animals to make a profit. Sick animals are more profitable. The animals have paid the price for our desire to have everything available at all times for very little money.”-Frank Reese ‘the last real poultry farmer’

All the colours of the rainbow

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I don’t know if it makes me a bit of a weirdo…but I get really excited over a huge grocery shop overflowing with colourful fruits and vegetables…it almost makes me giddy. So, yeah I guess i’m a bit weird, but I’m ok with it and my body loves me for it 🙂
Ps. Note the BABY KALE!!! :O 😀 never seen this before!!! So awesome!!!

Obviously with all this luscious vibrancy of goodies going on an epic salad had to be made at once…

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Baby kale :D, purple cabbage, purple onion, baby tomats, red capsicum/pepper, cucumber, green snow peas, chick peas, dulse (seaweed) flakes, black sesame seeds, pumpkin seeds and sultanas/raisins…

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Dressing: cashews, garlic, nutritional yeast, fresh coriander, lemon juice, water to thin

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This salad was really, really enjoyable.

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Ali got a bit excited about it.

Avocado “cream” pasta

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Creamy, satisfying, kind. My fav kinda food.

Before I get into the recipe for this crazy good pasta I just have some ramblings that have not much to do with pasta at all…

I often get sad and frustrated and confused because I get overwhelmed with the feeling that a lot of people just don’t care enough, or at all really.
I care a lot, and about many things, I always have and I always will, and I don’t understand how so many people don’t.
Mostly I don’t understand how many people don’t think about how their actions(however small or large), words, habits or thoughts effect the other species we share our planet with (human animals and non-human animals) and about our planet and the vulnerable state it’s in.
I feel like so many people are just in their own little bubble, it’s easier and it’s convenient just to do what you gotta do and get on with it.
I know there are many many people out there that do care though, and this gives me hope, I think we are on the verge of change, in a big way, and I think the people that care need to stand up and start caring even more so we can make this world a better place for everybody and the generations to come.

I copied this recipe from the delightful ohsheglows blog and added a few bits and pieces. It literally took like twelve minutes to whip up, (which is good when you’re feeling a bit overwhelmed 🙂 )

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The nice fresh ingredients sittin’ pretty, patiently waiting to be blended into a mouthwatering feast.

Recipe:

2 TBS olive oil
1/2 lemon juiced
2 garlic cloves minced
Handful of basil
1 large ripe avo
Himalayan rock salt, pepper, paprika

Blend above ingredients until smooth. Add to freshly boiled pasta (I used whole meal spelt spaghetti) And combine with 1/2 cup ish baby tomats and 1/2 cup ish black beans. Toss it all up and serve with a couple basil leaves and some lemon zest. Perfection!

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Best enjoyed on a sunny deck. (but if this is not possible, I reckon it would still be pretty fricken enjoyable.)

“Having little exposure to animals makes it much easier to push aside questions about how our actions might influence their treatment. The problem posed by meat has become an abstract one: there is no individual animal, no singular look of joy or suffering, no wagging tail, and no scream. Beauty always takes place in the particular; cruelty, on the other hand, prefers abstraction.”- Jonathan safran foer

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You know it’s a success when tongue meets plate.

Tempeh burgers and then I will stop talking about tempeh…for awhile at least…

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My new fav food isn’t just Scrumptious and ridic nutritious…it’s also versatile!! I introduce you to the tempeh veggie burger….

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….crumbled on a wrap with an array of fresh veggies. Obviously these would also be delish in a burger bun or…..

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….crumbled on top of a giant salad, which is what we did with our leftovers 🙂

Back to the burgers tho, here is what you do:

1 package organic non genetically modified tempeh, Crumble with you hands (kinda gnarly but does the job) or in a food processor (less gnarly but then it’s one more thing to wash) predicaments!
1/2 large purple or white onion finely chopped
3 garlic cloves minced
1 zucchini shredded
1 carrot chopped quite small
1 free range organic egg
2 TBS olive oil
1 TBS apple cider vinegar
3 TBS balsamic vinegar
2 TBS Tamari or soy sauce
3 or so TBS paprika
1 TBS Dijon
Pepper and salt to taste
Chilli flakes
Handful of seeds (sunflower, pumpkin etc)
1/2 cup mix of oats, buckwheat flour, chickpea flour (or whatever flour etc you wanna use)

Mix it all up and form into patties. Bake in a moderate oven for about half an hour, flipping half way through.
Omit or add things to your liking!! That’s the beauty Of veggie burgers, you can get as creative as you want and they usually turn out pretty good. Extra veggies, different spices, fresh herbs, chopped nuts?! Go crazy!!

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And don’t forget some fresh toppings!!

“Do you want fries with that??”

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“the answer is always yes.”

Hearty breakfast smoothie

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I am a firm believer in breakfast. The bigger the better usually. I don’t think I have ever missed a breakfast in my life. Not only does eating first thing (after a glass of warm water with lemon and cayenne to wake you digestive system up) rev your metabolism for the rest of the day it boosts your energy and squashes 3:00 treat cravings. I also like to pack in as many nutrients, fibre, protein and iron as I can to get a good start to the day.

Hearty green breakfast smoothie:

1/2 cup cooked quinoa
1 frozen banana
1 small bok choy
1 large handful kale (taken off the stem, steamed and cooled)
1/4 cup sunflower seeds
1 TBS flax meal
1 TBS natural peanut butter
Cinnamon (don’t be afraid to really give ‘er on the cinnamon front, it adds such a nice flavour and sweetness while lowering blood sugar levels)
Stevia for added sweetness if desired
4-5 Ice cubes and water

Blend everything up, add the ice cubes and blend until smooth, slowly stream in cold water until it’s the consistency you like.

Calories: 880
Protein: 32.37 grams
Fat: 39 grams
Fibre: 15 grams
Iron: 8 mg

This smoothie pretty much contains half of everything you need in an entire day; including nearly half of your calories (based on 2000 calorie a day diet and half your fat (the good kind NOT the yucky saturated kind). This may freak some people out, but most of the calories and fat comes from the quinoa, sunflower seeds, peanut butter and flax; all beautifully nutrient rich food that I wouldn’t eliminate for the sake of a “low fat smoothie”. Instead, why not use all the energy and protein your giving yourself by drinking this smoothie to get outside and go for a walk or jog before work? You’ll feel so much better for it! If you’re worried about using nearly half a days calories on breakfast, don’t be. You just need to use your calories wisely…You could, for example, have a hearty lentil and vegetable soup for lunch and a tempeh salad with mixed greens and vegetables for dinner with a couple healthy snacks thrown in and still be under the 2000 mark, (what i’m planning on eating for the rest of the day 🙂 yummm)

So to sum up…Don’t be afraid of good fats; your metabolism will love you for the morning energy boost and your whole body will be going crazy for all the nutrients and minerals you’re flooding your body with.

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Cheers!! To breakfast!!!

Tempeh dippers vs chicken nuggets

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I just can not get over how simple and good this stuff is. These bad boys I simply fried in coconut oil with some paprika, pepper, honey and nutritional yeast and dipped in ketchup and Tamari sauce. The texture and dip-able nature of these tempeh strips remind me a lot of chicken nuggets.

I would like to take a moment to compare the nutritional value of the two foods…

Per 100 grams:

Calories:

T-160
C-297

Protein:

T-19g
C- 15g

Fibre:

T-6g
C-0.9

Calcium:

T-50 mg’s
C-0 mg’s

Sodium:

T-4.8mg
C-574mg

Fat:

T-3.6 g
C-18 g

Cholesterol:

T-0 mg
C-55mg

Iron:

T-2
C-5

Tempeh = less calories, more protein, more fibre, more calcium, way less fat, way less salt, no cholesterol, no dead birdies.

Now, that nutritional info is based on store bought frozen nuggets; I’m sure home made wouldn’t be quite so bad, but I feel like WAY too many people take the easy route and feed themselves, or worse, their kids, the quick and convenient frozen nuggets.

These tempeh dippers literally take less then five minutes from opening the package to slicing and cooking. Can you get any more convenient?!?

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Get dippin’ !!!

Pumpkin cashew ‘cream’ pie

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We had a bit of a belated and small thanksgiving dinner last night, which was of course finished off with delicious decadent pumpkin pie…surprise surprise, it’s also healthy!

For the crust:

1 cup almonds
1 cup walnuts
3/4 c dates
1/4 c raisins

Process until crumbly and sticky. Press into pie shell and set aside in the fridge.

For the filling:

2 cups soaked cashews
2 cups cooked pumpkin
1/2 cup coconut oil
1/4 cup honey
1/4 cup maple syrup
1 tsp vanilla
4 tsp cinnamon

Blend until creamy and pour into prepared pie shell and smooth out with a spatula. Squeeze the juice of 1/2 a lemon on top and sprinkle with nutmeg and extra cinnamon. Arrange pumpkin seeds around the rim 🙂

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YUM!!!!
Oh by the way. Both the crust and the filling made a bit extra so I made some mini pies in little crescent tins. After that I STILL had extra filling so for breakfast we made pumpkin pie porridge…

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…with left over cranberry sauce!!!! Double YUM!!!!

Hope everybody in Canada had a thankful thanksgiving!!

Grilled tempeh, new fav food

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Grilled tempeh exhibit A…with scrambled tumeric and mushroom eggs, dill mustard, avocado, capsicum, tomato, sautéed purple onion and rocket all rolled together in a rice wrap and finished off with some tomato sauce. Eff yeah.

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Grilled tempeh exhibit B…in a fresh salad with balsamic reduction and olive oil dressing.

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Grilled tempeh exhibit C, similar to exhibit A but Sans wrap.

So to sum up, Tempeh rocks!! I can’t believe I have been a vegetarian for twelve years and just recently started eating it!

Tempeh is basically the non-processed version of tofu. It’s just whole soybeans fermented and formed into a block. It has a nutty flavour and a slightly chewy texture (in a good way), so for those who find tofu bland with an off putting texture, this stuff is quite the opposite!!

With all three meals above I simply sliced the tempeh and grilled it in a pan with some coconut oil, paprika and pepper. That’s it!!!! And it’s so so yummy.

Tempeh, among other benefits, is full of iron, is a complete protein and helps aid digestion (because it’s slightly fermented.)

Bottom line, get some tempeh, throw it in a pan, I promise you you’ll love it!!

Green cacao breakfast pudding

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1 small bok Chou
1/2 cup steamed and cooled spinach
1/2 avo
2 small (or one big one….) frozen banana
1/8 cup chia seeds mixed with 1/4 cup rice milk and left to ‘gel’ for a few
Minutes
1/8 cup cashews
3 dates
1 heaped tsp cacao
Cinnamon
Berries to top

Blend all ingredients until smooth. I added a few ice cubes as I find it helps get a smoother consistency.

This a a freaking yummy situation!!!! Healthy enough for breaky and tasty enough for dessert!

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Ps. I’m sorta in love with the fact it’s warm enough to have breakfast on the deck!!!!

Eggplant convert

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I thought I didn’t like eggplant, which was an issue, I hate not liking foods (olives, brussel sprouts and asparagus are all examples of foods I used to dislike, until I force-fed them to myself enough times, and now thoroughly enjoy).
Two of my friends were raving about the joys of the eggplant the other night and it annoyed me I couldn’t share their love of this humble purple vegetable, instead, visions of choking on tough skin and flavourless slimy flesh came to mind. Alas, the other day whilst grocery shopping I spotted a shiny well shaped eggplant and decided it was time. Time to force eggplant into my mouth.
And guess who’s eggplants newest biggest fan?!?
Me!!!!!
And I didn’t even have to force it down; it was a delightfully pleasant mowing session, no tough skin or slimy-ness anywhere to be seen.
On the suggestion of my lovely friend and fellow veggie; I stuffed the eggplants and then baked them in a dish of salted water. Such a success, thank you Georgia!!

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Recipe:

Cut your eggplant in half and scoop out the flesh. Chop up the flesh and set aside in a bowl with salt.

1 zuchini
1 carrot
1/2 red capsicum
1/2 purple onion
1 tomato
1/4 cup sliced olives
3 small mushrooms
2 Spring onions
The chopped salted eggplant flesh

Chop all veggies nice and small

1 1/2 cups cooked quinoa
1 TBS Dijon mustard
2 TBS nutritional yeast
Decent amount of paprika, cumin, pepper (or whatever spices you dig)
2 garlic cloves minced

Combine all ingredients and spoon into eggplants. I sprinkled vegan Parmesan ontop. Place eggplant in a dish and fill with salted water (about half way up the eggplant…don’t drown them!) bake for about an hour at 200.

Drizzle with olive oil and balsamic reduction and enjoy!!

(makes enough to stuff probably 3 medium eggplants)

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Two cheers for eggplant!!!