by Monika | Nov 25, 2020 | Blog, Dinner, Recipes
Maybe this year you can tell yourself to leave the animals alone and cook some delicious plant-based alternatives. I have several options in my ebook – they do not take a lot of time to prepare. Cauliflower steaks can be served along with all roasted veggies and beautiful cranberry red cabbaged and even cranberry sauce (picture above). My lentil roast is out of this world and both layers can be served separately (you can make more and use some for your canapes). It is better served slightly cold as it needs a bit of settle time before cutting but it could be reheated and served with my red wine vegan gravy.
This can be roasted along with carrots, parsnips, and potatoes. You prepare the vegetables first, roast for 20 min and then add marinated cauliflower for another 20 minutes. In the meantime, you reheat your lovely red cabbage, make cranberry sauce if not made, and reheat the gravy. This is a budget option but very delicious and you could serve whole cauliflower (picture above) for a stunning centerpiece. Below it is served with mashed potatoes which I formed in metal rings on the plate so it looks neat. You could pan-roast some thin slices of potatoes and again put in metal rings for mini-towers and a neat look.
You could also serve the cauliflower-like this with roasted vegetables around it.
Lentil Roast with chestnut and smoked tofu filling
I absolutely love love this dish. I made several times and every time is even better as I experiment with more flavors. This is very delicious with cashew/horseradish sauce and cranberry sauce on homemade rye bread.
Chestnuts add a little bit of sweetness and I mix them with soaked sun-dried tomatoes, tomato paste, and fresh herbs. It is also perfect on bread on its own.
I also love leftover curry next day. Beautiful warming spices. You can use the chopped roasted veggies or any other leftover food. I love it with roasted sweet potatoes and pineapple pieces.
I hope you enjoy these few dishes and check my dessert options (Vegan Tiramisu – just saying) and cheeze board as well as some healthy drinks which leave as refreshed rather than with a heavy headache next day.
Everything you need is in my ebook guide to help you this Christmas.
by Monika | Jun 25, 2020 | Blog, Lunch
I love chickpeas and I often recommend them to include in the salads. I recently started slow cooking them and they are far better than from the tins. They are a very good soure of fibre, folic acid and manganese. In addition, they are a good source of protein, as well as minerals such as iron, magnesium, copper and zinc.
They are good fibre source, chickpeas can help lower cholesterol and improve blood sugar levels, making them a great food for diabetics and insulin-resistant individuals. Served with high quality grains, chickpeas are an extremely-low-fat, complete protein food. Once cooked, chickpeas can be stored in the refrigerator for up to three days if placed in an airtight container.
Great for curries, tomatoe sauces salad and hummous . You can also add to wholegrain penne, mix with olive oil, vegan feta cheese and fresh oregano. I also add them to soups.
Chickpeas can cause a severe allergic reaction in sensitive individuals. They also contain oderate amounts of purines. since purines can be borken down to form uric acid, an excesss of uric acid may contribute to health problems such as gout and kidney stones. (ref: The Encyclopedia of Healing Foods).
Roasted Chickpeas and Sundried Tomatoe Salad
This salad encompasses chickpeas that are a good source of fibre and protein as well as being well tolerated by most people. The sundried tomatoes add flavour andadditional anti-oxidants along with the parsley and olives. Anti inflammatory turmericadds a further bonus and this is all brought together in a healthy citrusy and herby dressing.
- 1 tin 400g chickpeas, drained and rinsed (or dry, soaked and slow cooked)
- 2 tbsp coconut oil melted
- 1 tsp ground cumin
- 1 tsp sweet 'dulce' paprika
- 1 tsp ground turmeric
- 30 g flat leaf parsley, finely chopped
- 40 g sundried tomatoes (in oil) thinly sliced
- 4 spring onions, trimmed & sliced
- 50 g pitted black olives, halved
- Himalaya salt & black pepper to season
- 4 tbsp Citrus infused olive oil (or olive oil and few drops of Doterra lemon essential oil)
- 1 tbsp mint vinegar (or apple cider vinegar )
- 1/2 lime , juice only
- 1 small garlic, chopped
- 2 tsp maple syrup
- 4 sprigs fresh mint, leaves only
Set the oven to 180oc / Gas mark 4.Put the chickpeas into a mixing bowl with the coconut oil and spices.Mix thoroughly and set aside for ten minutes if time. Spread onto a linedbaking tray and roast in the oven for 45 minutes. Switch off the oven butleave the chickpeas in there whilst you make the dressing. Then removeand leave to cool.To make the dressing: Place all the dressing ingredients into a bullet orblender and blitz. Pour into a jar and seal until ready to serve.When the chickpeas are fairly cool construct the salad:Combine the parsley, tomatoes, spring onions and olives in a mediumsalad bowl and stir to mix. Fold in the chickpeas and season.Drizzle the dressing over the salad and finally scatter the toasted seedsover the salad and then serve.Source: Sarah Lumley
You can skip coconut oil for roasting chickpeas and just roast them as they are. They may not be that crispy but should be ok. Reduced roasting time to 30 min.
by Monika | Jun 1, 2020 | Dinner, Recipes
Enjoy this delicious summer recipe!
Pea 'Burger' with Cashew Salad Cream
Thanks to the peas, chickpeas and seeds this 'burger' recipe is protein packed making it great addition to summer BBQ. The seasoning gives it a depth of spicing ideal to be served alongside lemony cashew nut mayonnaise or homemade guacamole
Prep Time 30 mins
Cook Time 20 mins
- 50 g sweetcorn, tinned
- 200 g garden peas
- 240 g chickpeas
- 30 g fresh coriander (cilantro)
- 30 g fresh flat leaf parsley, chopped
- 75 g glutne free flour (I use gram)
- 1 tsp hot paprika
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tbsp sesame seeds
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- 1 small red onion, chopped
- 1 large galric clove, crushed
- 1 tsp sea salt or to taste
- 1 tsp cracked black pepper or to taste
- 6 tbsp coconut oil to fry or other oil like avocado
- 70 g cashews, soaked
- 30 ml white wine vinegar
- 30 ml oilive oil
- 1/2 tsp garlic powder
- 60 ml water
- 4 g nutritionla yeast
- 1/8 tsp Dijon mustard (or mustard powder)
Pour warm water over the peas to deforst. Once thawed drain off the water.
Place the onion, garlic, herbs, salt, pepper and spices into a food processor and pulse to start to combine.
Next add sweetcorn, the peas, chickpeas and flour to the food procesor and blitz until mixutre starts to look smooth in texture
Then add the seeds , pulse to incorporate
Form the burgers by placing 4 tbsp of mixture into the palm of one hand and use the other to mould the mixutre into a large puck shape. Place burger on to a tray lined with baking parchment. Continue to make burgers with the reminaing mixture, then cover the tray with cling film and chill for 30 minutes - 1 hours to firm up (it really makes a difference)
Pre-heat oven to 180C/350F/Gas4. Add oil to the pan and fry each side for 5 min. After that add them onto the baking tray
Cook the burgers for 15 minutes in the oven or until warm in the center
Serve with salad, BBQ sauce, homemade ketchup
This is a great base for any burgers. You could replace peas with beans or beetroot (I would use one medium raw grated). It is a great burger for batch cooking and freezing already cooked. You can then defrost and reheat on BBQ or in the oven.