Tag Archives: recipe

Vegan Quinoa Special Fried Rice

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

This high protein combination looks to me like a vegan version of special fried rice! The pinkish haricot beans look suspiciously like prawns, the golden quinoa like fried rice and the avocado like egg! It is my new favourite main meal as it is so delicious! I always go back for seconds!

You could try the recipe with rice, but I prefer quinoa as it is a higher source of protein and quicker to cook. Peas and beans are also great sources of vegan protein.

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Serves 2

150g                           Quinoa

100g                           Frozen Peas

1 can (250g)               Haricot Beans

½                                Ripe Avocado

1/4tsp                         Pink Crystal Salt

1/4tsp                         Black Pepper

1                                 Small carrot finely chopped (optional)

Cook the quinoa and peas in boiling water for 10 minutes, until all the water has been absorbed.

Rinse the beans in a colander. Cut the avocado in half, cut slices into the flesh and peel off the skin.

Add the avocado slices and beans to the cooked quinoa and peas. Season with salt and pepper. Mix well.

Serve warm. Store the leftovers in a container in the fridge.

Spicy Sweet Potato Wedges

Gluten-Free, Main Meal, Recipes, Vegan, , , , , , , ,

These divine spicy sweet potato wedges were inspired by the fact that I noticed that I had 4 bags of sweet potatoes in the bottom of the fridge that were rapidly going out of date! So I decided to make the spicy wedges for dinner to use up one of the bags. It is a simple and easy to make recipe, and the spicy flavours of the crisp sweet potato wedges make a tasty dish!

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Serves 2

4                      Sweet Potatoes

4tbsp               Olive Oil or Coconut Oil

1tsp                 Ground Coriander

1tsp                 Ground Cumin

1tsp                 Ground Cardamom

1/4tsp              Pink Crystal Salt

1/4tsp              Black Pepper

Preheat the oven to 200C.

Wash the sweet potatoes and chop them into quarters lengthways. Place the wedges in a baking dish and drizzle with the oil. Sprinkle over the spices, salt and pepper and toss to mix.

Place in the oven and roast for 30 minutes, until lightly browned and crisp.

Once cooked, transfer the wedges to a plate. Drizzle over the oil left in the baking dish and serve warm, with hummus as a dip.

Raw Mango Cheesecake

Desserts, Gluten-Free, Recipes, Snacks, Vegan, , , , , , ,

Treat yourself to this tasty raw mango cheesecake!

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Makes 1

Base:

150g               Walnuts

150g               Dates

1tbsp              Desiccated Coconut

1tbsp              Flaxseed

Topping:

2                     Ripe Mangoes

150g               Cashew Nuts

3tbsp              Agave Nectar

1tbsp              Peanut Butter

1tbsp              Coconut Oil

Soak the walnuts in water overnight.

Add all the base ingredients into a food processor and blend until the mixture starts to stick together. Scoop out of the food processor and spread evenly in the bottom of a cake dish with a spoon.

Blend the cashew nuts until fine. Add in the other ingredients and blend until a smooth paste has formed. Pour into the cake dish over the base and spread evenly with a spoon. Put in the fridge to set for a few hours. Serve and enjoy!

Store in the fridge. Eat within a week.

Green Smoothie

Recipes, Smoothies & Drinks, Vegan, , , , , , ,

Detox with this delicious, creamy green smoothie! The flaxseed provides added omega-3!

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Serves 2

1                      Ripe Banana

1                      Apple

3                      Dates

½                     Avocado

1tbsp               Flaxseed

2 Handfuls       Spinach

300ml              Almond Milk

300ml              Filtered Water

Chop up the apple and add to the blender with the banana, dates and flaxseed. Cut the avocado in half, remove the stone and scoop out the flesh into the blender. Now add the spinach on top and pour in the almond milk and then the filtered water so it just covers the top layer of spinach.

Blend on full power for 30 seconds. Pour into a glass and enjoy!

Quinoa and Lentil Burgers

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , , , , ,

This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

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Avocado and Artichoke Salad

Recipes, Salads, Vegan, , , , , , , ,

This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.

Avocado and Artichoke Salad

Serves 1

Ingredients

30g              Spinach

30g               Rocket

½                   Avocado

1                    Artichoke Heart

1                    Lemon

1 tbsp             Hemp Oil (or Olive Oil)

¼ tsp              Pink Crystal Salt

¼ tsp              Black Pepper

Instructions

Wash the spinach and rocket in running water. Add to a large bowl.

Roughly dice the avocado and slice the artichoke heart and add on top of the salad.

Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!

Drizzle with oil and add a pinch of salt and pepper.

[amd-zlrecipe-recipe:30]

Banana and Cashew Ice Cream

Dairy Alternatives, Desserts, Recipes, Vegan, , , , , , ,

This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!

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Serves 2

Ingredients

2 Ripe Bananas
50g Cashew Nuts

Instructions

The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.

The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!

Scoop out into a bowl and serve immediately. Store in a container in the freezer.

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Amaranth Gingernut Biscuits

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!

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Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.

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Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.

Chocolate Snowballs

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

Indulge in these delicious chocolate snowballs, the perfect afternoon treat.

Chocolate Snowballs

Makes 10

Ingredients

100g                           Walnuts

100g                           Dates

1                                   Ripe Banana

1tbsp                          Agave Nectar

5tbsp                          Cacao

¼ tsp                          Pink Crystal Salt

50g                              Desiccated Coconut

Method

Soak the walnuts overnight and soak the dates for 15 minutes.

Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.

Put the desiccated coconut in a small bowl.

Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.

Store in a container in the fridge. Eat within a week.

Nori Rolls

Gluten-Free, Lunch, Recipes, Vegan, , , , , , , ,

These tasty nori rolls are perfect for a light lunch in the summer.

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2                      Nori seaweed sheets

2 leaves           Romaine lettuce

1                      Carrot

¼                     Cucumber

½                     Avocado

6 tsp                Hummus

¼ tsp               Salt

¼ tsp               Black pepper

Lay out the nori sheets flat. Rinse all the vegetables.

Add one lettuce leaf to the middle of each nori sheet. Cut the vegetables into sticks and layer on top of the lettuce. Add the hummus on top of the vegetables. Add the salt and pepper.

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Now carefully roll up each nori sheet into a tube. Cut them in half.

Add the nori rolls to a plate and serve.