2017-11-30

Vegan Porcini & Lentil Bolognese

FOR 8-10 SERVINGS | INGREDIENTS:



- 25g dried porcini
- 250ml boiling water
- 250g closed up white mushrooms
- 240g / 4 stalks celery
- 360g / 2 carrots
- 200g / 1 large red onion
- 4 cloves garlic
- 120ml red wine
- 1/2tsp dried herb
- 400g chopped tomatoes in juice
- 500g passata
- 265g green lentils drained from can
- 1tsp salt
- 2tbsp nutritional yeast (optional)
- 500-625g wholewheat spaghetti


(1) Soak porcini in 250ml boiling water. Set aside.

(2) Saute finely diced white mushrooms, celery, carrot, onion and minced garlic over medium heat without oil in a shallow casserole for 3 minutes. Then, continue to cook covered over low heat for another 20 minutes, until all liquid has completely evaporated.

(3) Add red wine. Stir to combine. Cook over medium heat for 5 minutes, until wine has completely evaporated.

(4) Add soaked and chopped porcini together with its soaking water, dried herb, chopped tomatoes, passata and drained lentils. Cook covered over low heat for 20 minutes.

(5) When the sauce is almost done, cook pasta according to package instructions.

(6) Finally, add nutritional yeast and salt to the sauce, stir well. Add pasta cooking water little by little to thin it out until the sauce reaches a desired consistency.

(7) Divide spaghetti onto serving plates. Ladle over Vegan Porcini and Lentil Bolognese Sauce. Serve hot and ENJOY!


2017-11-29

Vegan Gingerbread Loaf

FOR 6 SERVINGS


INGREDIENTS:

- 2tbsp chia seeds + 6 tbsp water
- 3 large ripe bananas (400g flesh)
- 90g prunes
- 115g black treacle
- 2tsp vanilla extract
- 1tsp apple cider vinegar
- 180g oat flour
- 1tsp baking powder
- 1/2tsp baking soda
- 1/4tsp salt
- 1tbsp ground ginger
- 1tsp ground cinnamon
- 1/4tsp ground cloves
- 1/4tsp ground nutmeg


(1) Soak chia seeds in water. Set aside.

(2) In a food procesesor, combine bananas, prunes, treacle, vanilla and vinegar. Blend until smooth. Scrape down the sides of the bowl to make sure treacle does not stick on the bottom and all of the ingredients are well incorporated.

(3) In a large mixing bowl, whisk together all dry ingredients.

(4) Pour wet ingredients and chia eggs into the dry. Mix until well incorporated.

(5) Transfer batter into a loaf pan coated with nonstick cooking spray. Bake in preheated oven at 180c for 60 minutes. 

2017-11-25

Lentil Oatmeal Fibre Bowl

FOR 2 SERVINGS | INGREDIENTS:


Lentil Oatmeal Base:
- 40g red lentils
- 40g porridge oats
- 1/8tsp salt
- 360ml boiling water

Toppings:
- 2 eggs
- 200g spinach
- 250g mushrooms, sliced
- 1tsp olive oil
- 1/8tsp salt
- 1/8tsp ground black pepper

In a saucepan, combine lentil and boiling water. Bring to a boil and cook covered on low heat for 10 minutes. Next, add oats and continue to cook for another 5 minutes until liquid is absorbed, stirring constantly. Season with salt.

Sauté mushrooms in frying pan coated with oil. Season with salt and black pepper. When mushrooms are cooked through, stir in spinach and cook for another 1-2 minutes. 

Transfer lentil oatmeal into serving bowls. Top with saute veggies, followed by an egg fried as desired. 

Banana Cinnamon Oatmeal Pancakes

FOR 2 SERVINGS | INGREDIENTS:


- 240g mashed banana (from 2 medium size ripe bananas)
- 2 eggs
- 45g porridge or rolled oats
- 1tsp ground cinnamon
- 1tsp vanilla extract

Combine all ingredients in a bowl. Mix well.

Heat slightly greased frying pan to medium and add in a scoop (using a 4cm wide small icecream scoop) of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until bubbles released from top of the batter. Flip and cook for another 1-2 minutes until the other side is golden brown.

Garnish with banana slices, toasted walnuts, honey or maple/agave syrup, etc.

Waldorf Salad

FOR 4 SERVINGS



INGREDIENTS:

- 6tbsp fat-free plain Greek yoghurt
- 1tsp agave/maple syrup, or honey
- 1/4tsp salt
- 1/8tsp ground black pepper
- 2 stalks celery, thinly sliced
- 250g red seedless grapes, halved
- 4 small apples, cored and chopped
- 100g toasted walnuts, chopped
- 400g lettuce

In a medium sized bowl, whisk together the yogurt, agave syrup, salt and pepper. Stir in celery, grapes, apples and walnuts. Arrange lettuce on serving plates and pile over salad mixture. 

2017-11-24

Low Fat Orange Chocolate Cake

FOR 8-10 SERVINGS 




 INGREDIENTS:

- 200g dark chocolate ( >=50% cocoa )
- 80g white granulated sugar
- 2 eggs
- 150ml unsweetened soy milk
- 125g unsweetened apple puree
- 2 oranges
- 100g plain flour
- 100g ground almond
- 1/2tsp baking powder
- 1/2tsp baking soda


(1) Grease the bottom of a 23cm springform pan. Preheat oven to 180c.

(2) In a mixing bowl, whisk together melted chocolate, sugar, eggs, milk, apple puree and zest of one and a half orange.

(3) In another bowl, combine all dry ingredients and mix well. Stir the dry into the wet just until well incorporated.

(4) Pour batter into prepared pan. Bake in preheated oven for 50 minutes.

(5) Once out of the oven, immediately pour juice of one orange evenly over the cake. Once juice has been fully absorbed into the cake, sprinkle zest of half an orange on top to garnish.

One Pan Baked Salmon with Fennel, Orange & Bell Pepper

FOR 2 SERVINGS | INGREDIENTS:


- 1 large bulb fennel, cored and thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 orange, zest grated and cut into wedges
- 1tbsp light olive oil
- 1/2tsp salt
- 1/4tsp ground black pepper
- 260g / two salmon fillets

(1) In a mixing bowl, combine fennel, bell pepper, orange zest, orange wedges and olive oil. Season with half of the salt and black pepper. Toss well.

(2) Arange salmon fillets on center of baking sheet, and then veggie mixture evenly all around. Season salmon with remaining salt and black pepper.

(3) Bake in preheated oven at 200c for 10 minutes. Transfer salmon and veggies to serving plates, sprinkle chopped pitted black olives to serve if desired.

2017-11-23

Dark Chocolate Pancakes

FOR 2 SERVINGS | INGREDIENTS:


- 240g mashed banana (from 2 medium size ripe bananas)
- 2 eggs
- 45g porridge or rolled oats
- 2tbsp unsweetened cocoa powder
- 30g dark chocolate chips
- 1/8tsp salt


Combine all ingredients in a bowl. Mix well.

Heat slightly greased frying pan to medium and add in a scoop (using a 4cm wide small icecream scoop) of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until bubbles released from top of the batter. Flip and cook for another 1-2 minutes until the other side is golden brown.

Garnish with banana slices, toasted almonds, honey or maple/agave syrup, etc.

2017-11-21

Oatmeal Porridge with Prunes & Apple

FOR 2 SERVINGS | INGREDIENTS:

- 90g porridge oats
- 50g prunes
- 250ml unsweetened soy milk
- 250ml water
- 2 medium/large apples
- optional: 30g toasted walnuts/almonds

(1) Combine oats, finely diced prunes, milk and water in a saucepan. Bring to a boil and then cook on low heat for 5 minutes, stirring constantly.

(2) Transfer oatmeal into serving bowls. Stir in chopped apples and top with toasted walnuts. Serve hot!

*Alternatively, process prunes and apples in the mix of milk and water in a blender, combine the wet and dry ingredients and then cook on the hob the same way.

2017-11-19

Vegan Hot Chocolate Mug Cake

FOR 1 MUG CAKE | INGREDIENTS:


- 4tbsp oat flour or all-purpose flour
- 2tbsp light brown sugar
- 2tbsp unsweetened cocoa powder
- 1/4tsp coffee granules
- 1/2tsp baking powder
- 1/2tsp vanilla extract
- pinch of salt
- 2tsp flavorless oil
- 4tbsp unsweetened soy milk
- optional: 20g dark chocolate chips


Combine all ingredients in a microwavable mug. Mix well.

Microwave (800W) for exactly 1 minute. Allow to cool for minutes before serving. Garnish with mini marshmallows.  ENJOY!!!

2017-11-18

Salmon in Foil with Lemon, Garlic & Dill

FOR 2 SERVINGS


INGREDIENTS:

- 1 lemon

- 3 cloves of garlic, minced

- 1/2tsp dried mixed herbs

- 1/4tsp salt

- 1/8tsp ground black pepper

- 250g asaparagus spears, tough ends removed

- salmon fillets for two


(1) Grate lemon zest into a small bowl. Cut lemon in half and then cut two slices out from the center from each half and have the slices set aside. Juice the remaining lemon into the same small bowl.

(2) Also add minced garlic, dried herbs, salt and black pepper into the bowl. Mix well. Set aside.

(3) To build the packet, arrange asparagus spears on foil and brush them with lemon garlic herb mixture. Next, lay salmon fillet on top and again brush it with the seasoning. Then top salmon with 2 slices of lemon. Fold and seal the packet. Repeat the same steps to form the other packet.

(4) Bake packets in preheated oven at 200c for 20 minutes.

Peanut Butter Chocolate Chip Pancakes

FOR 2 SERVINGS | INGREDIENTS:

- 200g mashed banana (from 2 small ripe bananas)
- 2 eggs
- 2tbsp smooth peanut butter
- 45g porridge or rolled oats
- 30g dark chocolate chips
- 1/8tsp salt

Combine all ingredients in a bowl. Mix well.

Heat slightly greased frying pan to medium and add in a scoop (using a 4cm wide small icecream scoop) of the pancake batter. Smooth out to form an even layer. Cook for about 2-3 minutes until bubbles released from top of the batter. Flip and cook for another 1-2 minutes until the other side is golden brown.

Garnish with banana slices, roasted peanuts, maple syrup and/or raspberry jam, etc.

2017-11-17

Pea & Mint Soup

FOR 2 SERVINGS | INGREDIENTS:

- 2 cloves of garlic, crushed
- 1 large brown onion, cut into wedges
- 200g broccoli stems, chopped
- 1 vegetable stock cube
- 600ml boiling water
- 600g frozen garden peas
- 14g fresh mint

(1) Transfer garlic, onion, broccoli stems, stock cube and boiling water into a soup pot. Bring to a boil, then cook covered on low heat for 15 minutes. Add peas, bring to boil and cook on high for another 5 minutes.

(2) Stir in mint and then puree the soup. Serve hot! ENJOY!!!

***Skip the broccoli stems for a thinner soup and serve it with crackers!
***Skip the vegetable stock cube and add 1/4tsp salt at the end of cooking time.

Banana Oatmeal Breakfast Bowl Cake

FOR 1 SERVING | INGREDIENTS:


- 120g mashed ripe banana (from 1 medium)

- 1 egg (small/medium)

- 1tbsp unsweetened soy milk

- 40g porridge oats or rolled oats

- 1tsp baking powder

- optional: 1/2tsp honey or other liquid sweentener

- optional: 20g dark chocolate chips

Place all ingredients in a microwavable bowl. Mix until well combined. Microwave (800W) for 3 minutes. Cool slightly before serving! ENJOY!


***The bowl must be a double of the size in volume as the batter so that batter does not spill out during cooking.
***Bowl in dome shape is preferred as it would be easier to flip and remove the cake after cooking, otherwise make batter in a mixing bowl and then cook the cake in a slightly greased bowl.

2017-11-11

Quiona Porridge with Prunes and Figs

FOR 2 SERVINGS




INGREDIENTS:

- 90g quiona

- 250ml unsweetened almond milk

- 40g prunes

- 4 fresh figs


In a saucepan combine rinsed quiona, milk and finely diced prunes. Stir well, bring to a boil and then cook covered on low heat for 15-18 minutes or until it has reached your desired porridge consistency. Top with figs slices. ENJOY!!!