Thursday, May 31, 2012

Winter Curry & Couscous

For an easy curry on a weeknight you can't go past this.

I don't slave over a mortar and pestle for hours...... to tell you the truth - I just can't be bothered too!
This is a basic curry that tastes delicious & is hassle free.

You'll need:
1 medium sweet potato, peeled and chopped into 2cm cubes
1 small brown onion, peeled & finely chopped
1 cup green lentils
1 1/2 cups boiling water
270ml can of coconut cream
2 tablespoons red curry paste
1 teaspoon curry powder
Cous cous & snow peas to serve

Prepare the couscous per packet directions - add a teaspoon of curry powder and stir to combine.
Pour the lentils into a container with a lid. Add the boiling water & let sit for 15 mins.
Warm a frying pan. Add the onion & lightly brown with a water sautee.
Add the chopped sweet potato & stir for 3 minutes.
Add the lentils WITH the water that was used for soaking.
Add the coconut cream & the curry paste. Stir until all ingredients are well combined.
Bring to the boil, and then turn the heat down to low & simmer with a lid on for 20 mins.
Most of the liquid will be absorbed by then & the sweet potato will be softened, as will the lentils.

Serve over the prepared couscous with steamed snow peas.

Wednesday, May 30, 2012


Sometimes a girl just needs a good burger!

Sometimes it tastes even better if it's combined with chips!

I love filling a burger so it is completely stuffed with layer upon layer of tasty goodness that I can hardly fit my hands around it! Pretty much anything will go in my burger..... except for fresh tomato eeeewwwwww, that can be saved for my daughter! One of my all time favourite burger layers is beetroot!
I also love to prepare home-made chippies :D I sprinkle them with some paprika & stock before being baked for added flavour.
This has got to be one of my favourite veganised meals!

Do you have a favourite veganised meal?
How do you like your burger? Stuffed or hand-held size ;-)
Is there anything you always add, or never add to a burger????

Sure beats Burger King!

Love Bites

This is a really simple recipe that can be made up with no fuss in no time at all.
Its easy to alter the quantity to make as many or as few as you please.

These are a winner to everyone tastes buds so bite away!!! ;-)

You'll need:
--> a packet of round gow gee pastry  (just be careful to double check that it doesn't contain egg as some brands do)
--> mixed dried fruit
--> grated dark vegan chocolate

Simply place a teaspoon of dried fruit in the center of the pastry along with a sprinkling of the grated chocolate.
Gather all the edges of the pastry and gently press together til a bundle is formed.
Repeat process for as many bites as you desire.
With a basting brush, gentle coat the pastries with a bit of water (you could also use mik if you rather.)
Bake in a 200C oven for 12 mins until lightly golden brown.

The chocolate insides will melt to be soft & warm......... mmmmmmmmmmmmmmmmm
sooooooooooooo good!

Mini Treat Fruit Puddings

Much more moist than muffins, these mini fruit puddings are sure to cure any chocolate craving! They are guilt free & so delicious.
You simply can't stop at one..... well I can't at least.

Nice afternoon treat, or morning one with coffee, or a dessert! Actually you can just eat them anytime you want to ;-)

You'll need:
1 cup wet okara
3/4 cup dried fruit
1/4 cup cocoa powder
1/4 cup wholemeal flour
1/4 applesauce
1/4 cup ricemilk (or other nondairy milk of choice).

Mix all the ingredients together in a bowl.
Spoon into a mini muffin pan.
Sprinkle the tops with demerara sugar if desired.
Bake for 25 mins at 180C or until cooked through.

Makes 12-20 muffins depending on your tin size. 
Serve warm or cool, nice with coconut cream!

mmmmmmmmmmmmmmmmmmm :-)
Mini pudding magic.
My kinda treat :-)

Monday, May 21, 2012

Choc-Almond Mousse

I don't miss chocolate mousse anymore.....
Cause this is so finger licking good!

This is so much simpler than separating eggs & whisking each part by itself......
This involves so little effort!

You can eat it straight away if you wish, but it is better if you have enough patience to let it sit in the fridge and chill first.
They will set a bit more if you leave them for about 2 hours.
Here's what you'll need:
100g block of dark vegan chocolate (Try Lindt or Green & Blacks)
220ml unsweetened Almond Milk
100g Toffuti Better Than Cream Cheese
1 tablespoon raw sugar (omit if using sweetened almond milk)
1 teaspoon Vanilla 

Break up the chocolate block and microwave on 50% power at one minute intervals until all melted and smooth and creamy. Be very careful to not overdo the chocolate. Even if the chocolate has not lose its shape you should still stir it with a spoon because it could be melted.

Into a blender pour the chocolate and the remainder of the ingredients.
Blend well until completely smooth.

Pour into 2 large servings containers - or 4 small.
Put containers into the fridge to chill for at least 2 hours.

Place 1 tablespoon of almonds in a coffee grinder & grind until it appears to be 'dust'. Sprinkle over the top of your mousse.
 For added decoration you can poke one almond (or a few) into your creamy smooth mousse.....

 Eat & enjoy :D

At this point I offered my husband some!
Aren't I a nice wife!!! ;-)
Guess it's lucky he said No!

Sunday, May 20, 2012

Quick bites

Yep, I love fruit balls of any description really....
So I've just decided to add another variation to the collection!

I have downsized in order to make them no longer sit in a container in the fridge and tempt me to be greedy for days on end!

This recipe makes just 6-8 balls depending on the size you choose.
Great for a little afternoon treat as they take no time at all & can be eatten straight away.

In a bowl crush one weetbix. Add 2 Tablespoons cocoa powder & 3 Tablespoons mixed dried fruit (you could also just use raisins, or dried cranberries for a varied flavour).  Combine. Stir in 2 heaped Tablespoons natural peanut butter & mix well. This will take a few minutes for the peanut butter to spread around well but eventually the mixture will all come together and hold its shape.
Using wet hands take a tablespoon of mixture and roll into bite size pieces.

Optional: Roll in coconut.

You can chill these for half hour before serving if you desire.... or else just comsume straight away (that was my preference!).

Spinach Spaghetti with tomato pesto

Who says that pesto has to be made with basil & pine nuts anyway???

I like this version better!

To serve 2 you'll need:

200g wholemeal spaghetti
2 cubes frozen spinach
100g sun dried tomatoes
50g roasted capsicum
2 Tablespoons tomato paste
1 small onion
1 teaspoon minced garlic (or one garlic clove)
40g almonds
1/4 cup water
nutritional yeast, to serve

Cook spaghetti as per packet directions. When nearly done add the spinach cubes so they can defrost & warm through.
To prepare the pesto:
If using sun-dried tomatoes in oil, drain well (same for roasted capsicum). If using packet ones, rehydrate.
Fnely chop the onion.
Add onion, garlic, tomatoes, capsicum, tomate paste & almonds into a food processor. Process well until small pieces are formed. Add the water 2 Tablespoons at a time until the pesto is a 'sauce' consistency.
While I drain the pasta, I use the pot to warm the pesto. Toss the pasta/spinach mix in & stir well until all the pasta in coated.
Serve in bowls & sprinkle on nutritional yeast.

Tuesday, May 8, 2012

One Hour Pumpkin Soup for One

Yep in just one hour you can have fresh warm soup..... and not packet soup.
Just one hour from start to finish - this includes chopping time! yay!
And.....Its super easy.

You'll need:
500g cut of pumpkin (this may seem like a lot but by the time you remove the skin & guts it makes just to right amount for a decent one serve bowl)
1 small potato
1 carrot

Peel pumpkin and cut out insides. Peel potato and carrot.
Chop all veggies into pieces.
Put into a saucepan with 2 cups water & a teaspoon vegetable stock.

Bring to the boil and then simmer for 45 mins. Most of the water will be absorbed and the vegetables will be so soft and mushy.
Mash til no pieces remain.

Serve in  large soup bowl with a crack of pepper and toast :-)
mmmmmmmmm deliciously satisfying on a cold winters day.

Monday, May 7, 2012

Super Simple Soup

Is that a tongue twister for you??? ;-)

Really though - it is super simple!
And that's why I love it.
I can quickly make this up on my lunchbreak & know that by dinner time I have a hassle free meal.

Simply chop up:
one large brown onion
1 large carrot (or 2 smaller ones)
1 large potato
1 parsnip
1 swede
2 stalks of celery

Put all the chopped vegetables into a slow cooker with a tablespoon vegetable stock & a litre of water.

Add half a cup of dried soup mix :-)
I love the McKenzies one.

Heat on low for 6 hours.


Serve in big soup bowls and put some herbs on top if you want it to look a bit fancy (isn't that what restaurants do)! My choice is parsley.