Vegan Mofo Day 5 Cookbook Inspired - Rice & beetroot salad

I did a whole series of cookbooks for 2014 vegan mofo which you can check out here.
So today's inspiration doesn't really come from a cookbook (as set out on the mofo list), but instead from a retreat I stayed at last year where it was lovely to have someone else cooking for me!

To be honest, I didn't exactly enjoy all the meals as I felt they were too heavy and so loaded with oil and somewhat lacking in flavour. However I used the idea behind a salad that was served to create this dish myself. 
I'm pleased to report I've since found another retreat that gladly caters to oil free requests and it's simply divine to stay there!

RICE & BEETROOT SALAD

This rice and beetroot salad is so delicious, and with cooked rice already on hand, it's super quick and easy too.

You'll need:

                 
2 cups cooked brown rice
1 carrot
3 cooked baby beets
1/2 small red onion
1/2 cup sprouted legumes (these are available in most stores, if you don't want to sprout your own)

Dressing:
2 tablespoons red wine vinegar
1 crushed garlic clove
few cracks black pepper

Grate the carrot, chop the onion and beets. 

Stir all ingredients  together and you're done.

Vegan Mofo Day 4 Art Inspired - Tomato Crisps

Today's Vegan Mofo prompt is "Artist inspired" – Art comes in many forms – how can you use it to inspire you?

I can't say I'm a very 'arty' type of person. I would love to be able to do incredible paintings or drawings but it's just not me!
But it got me thinking how sometimes we wander through art galleries and realise that art can be splattered colours on a canvas and it's up to the individual to interpret it as they choose........
So today I bring you my "blobs" of colour in food form ;-) haha

TOMATO CRISPS

In a mixing bowl combine a can of diced tomatoes with  

1/4 cup torn fresh basil leaves. 

Mix until the basil leaves are evenly distributed. 

Spread the tomato mixture over dehydrator trays in a thin but even layer. 

Dehydrate overnight until crisp.

Use a pizza cutter to slice into cracker size pieces. 

These super easy crisps are fantastic by themselves, or they make great crackers for hummus, tofu dips, and other dips and spreads. 

What do you reckon? Are they kind of "arty"??? ;-) 

Vegan Mofo Day 3 Person Inspired - Chocolate Pear Bake

Following along the list of themes and prompts for vegan mofo.....

                 Today's inspiration is bought to you by a person!

I had to think about this one as I don't know that I am hugely inspired by other people as I do quite like to be my own person but then this idea came to mind! 

Now I must say that this recipe has been sitting in my 'drafts' since June 2015!!!! (OPPS! Just goes to show my lack of blogging lately!)
It's original inspiration came from Nigella Lawson! I used to LOVE watching her cooking shows and I recall one time her commenting how well pear and chocolate go together. I have to admit that I've never actually tried any of her recipes, nor do I recall the recipe she made to make that comment!! But I did keep in mind this flavour combo and started to experiment with this combo of flavours, and yes, I can say that indeed pears & chocolate do go incredibly well together!!!

Here's my take on a delicious, yet healthier version of pears and chocolate combined!
Using overripe pears in this recipe means you can use far less sugar than in traditional baked desserts as they are naturally more sweet. If you don't have overripe ones, that's fine too, under-ripe ones will work quite well and will soften as the dish is baked. This is a great way to use up any spare pears you may have if you've stocked up when they're on super special (speaking from experience)!! 

CHOCOLATE PEAR BAKE

(Makes 1 cake that serves 6-8)

                  

                    You'll need:

                   3 overripe pears
                   1 cup wholemeal flour
                   1 teaspoon baking powder
                   2 Tablespoons coconut sugar
                   1/4 cup cocoa powder
                   1/2 teaspoon cinnamon
                   1 teaspoon vanilla
                   1 cup motherless milk of choice

Slice the pears into thin pieces and remove any of the core. Layer in a 24cm pie dish with the large side out and the small ends meeting in the middle as shown below. 

In a mixing bowl combine the flour, baking powder, sugar, cocoa powder, cinnamon, vanilla and milk. Mix together til just combined using a whisk. Do not over stir as the mixture will then become too chewy as it bakes. Pour the batter over the pears.

Place dish in a preheated 180°C oven and bake for 40 minutes.  

 Slice and serve.

I find using a glass pie dish that it doesn't stick and can be served easily enough, however if using a ceramic or other dish, I would recommend lining it first with non-stick paper. 

If you wish to try a completely sugar-free version I reckon you could substitute the coconut sugar for 1/4 cup of date spread without it hugely affecting the way this bake turns out. 

I haven't tried it in this exact recipe but with my largely sugar free home these days that is what I would try! If you do give this version a shot - be sure to let me know what you think :-) 

Vegan Mofo Day 2 Emoji Inspired- White Bean Spread

This vegan MOFO I'm hoping to follow along the plan that has been set up! 

You can see a list of the upcoming themes and prompts by clicking here! 

That means I'm starting the month off with Inspiration Week! 

Today's inspiration is bought to you by Emoji's!!!

             

When I was thinking about emoji's I checked my phone to see my most recently used ones to get my inspiration, and other than smiley faces and blowing kisses (mainly to my husband!) my most commonly used ones are the tasty face and a thumbs up! Generally speaking I use the 'thumbs up' emoji when I'm thinking "too easy"!

So today I bring you a simple creation that truly is tasty and is so quick and easy it's worth a thumbs up!  

WHITE BEAN SPREAD

You'll need:

(to serve one)

1/2 cup cooked white cannellini beans
1 small overripe banana

1/2 teaspoon vanilla

1/4 teaspoon lemon juice

pinch of cinnamon powder

Combine all the ingredients in a mini food processor and pulse until the mixture forms a smooth spread. 

Use as soon as it's made because the banana will begin to brown if stored. 

Delicious served over rice-cakes, with berries, nuts and/or nut butter! 

This spread is delicious and has no 'beany' taste due to the other ingredients! 

I highly recommend you give it a try! 

Want to try another delicious alternative - replace the white beans with black beans and substitute the lemon juice for 1/2 teaspoon cacao powder! 

Let me know in the comments below what creative ways 

you would like to eat this delicious spread....
And don't forget to use the 'tasty' emoji if you take a picture!!! 

Vegan MOFO 2018! Introduction Post

Hi! :-)
I'm Sandy! Tea-addict, Christian, cat and craft lover..... and VEGAN! 

Thank you for stopping by my blog.
Welcome to all those newbies who have found my blog via the 2018 Vegan MOFO link!
My apologies to those who have been following a while for my lack of posts for quite some time now.
The truth is that I've totally lost my blogging mojo as we largely eat very plain, simple meals and I go with a "wing it" cooking style which doesn't make a great method for creating actual "recipes"!!! ;-) 
BUT I've discovered something...... a lot of people just want those easy to follow meal ideas!!!
So here's hoping that MOFO can help me rediscover my love of blogging and get motivated to keep posting more frequently!

You can read about my vegan story on this link. I'm still vegan (obviously!), however I am far more refined now with what I choose to eat and not eat. I avoid all oil and flour like the plague and at home I don't cook with salt or sugar either making my diet largely SOS free.
I do use tamari and other ingredients that contain sodium but don't ever salt my food.
I've always done my best to eliminate oil but for the last 14 months I have been avoiding all flours as well and I have found that it has had a wonderful effect on my mind-frame, energy, cravings and satiety levels. I don't only exclude gluten containing flours but all flours, including rice, besan, oat, and gluten free flours etc. I am also very rigid about avoiding all between meal snacks as I find it makes me enjoy my meals so much more! I have had times of completely avoiding all high fat items such as nuts, avocado, tahini and only having a spoonful of flax each morning, but now I am having nuts a few times a week, and other higher fat items occasionally too. All of this means I am again finding myself leaning more towards an "Eat to Live" style of eating as recommended by Dr. Fuhrman, but without the smoothies and still being mindful of the % of calories from fat and aim for between 15-20%, a little higher than some other plant based doctors would recommend but I'm ok with that. I found that keeping my rate at around the 10% mark actually made me have huge cravings and rarely did I feel satisfied with my meals. Despite never being overweight (I put this down to the TYPE of food I was eating!), I was definitely prone to overeating. I could eat copious servings of unrefined starches in the form of whole grains and potatoes yet still be looking for more food! Since I have no health conditions nor am I aiming to lose weight, this works for me. I would still recommend keeping it at 10% for those with reversible health conditions or those who are trying to reach an ideal body weight. I don't condemn the above items but I now limit my consumption of them as opposed to allowing myself an "all you can eat" attitude! With large quantities of Dr. Fuhrman's well known GBOMBS I find myself no longer having cravings and feeling far more satiated. I was very pleased to recently listen to a youtube clip where Dr. Goldhamer mentions that some people find a small serving of fat does provide more satiety for them. Another clip where he also mentions the negative affects of eating foods refined down to a flour was very encouraging for me to listen to. Also eating this way is more in line with recommendations made by Dr. Greger. That said, I am very mindful to keep the amount low and weigh out any nuts I do eat to be precisely 15g! Or else I know I could easily overeat them!!!


What does this mean for my meals?!?
I eat a basic meal plan that is based around the following each day:

Brekkie:  Oats or sweet potato, flax or chia, banana, berries, yogurt
                  (in every imaginable form!!!).
Lunch:     A huge salad with a variety of mainly raw veggies
                  (cooked ones added in the cooler months),
                  served with either legumes, tofu or a veggie burger
                  topped with hummus, seeds or avocado
                  and a piece of fresh fruit to finish.
Dinner:    A plate filled with lots of cooked veggies and a legume,
                  and a small amount of unrefined starch in the form of                            corn, pumpkin, potato, brown rice or other wholegrain.


Over the next month I'm hoping I can share with you some of my easy to follow, yet totally delicious meals and staples that are the mainstay of our diet!

Don't forget to jump across and follow my facebook page where I have continued to post pictures of my meals & quick ideas even when I haven't blogged proper recipes. I have also recently started to try and do more helpful videos with basic ideas & staples.

Feel free to share your journey below and if you follow a plant-based diet for ethical, environmental or health reasons (all of them for me!!!).
I'd also love to hear if you follow a 'free eating' method or have you made any refinements that have helped you in anyway!

HAPPY VEGAN MOFO!
(And I have to say, I'm pretty happy that we've 
finally said goodbye to winter too!!!)

No Junk Muesli Bars

When it comes to muesli bars, the ones in the shops are usually so full of junk! But sadly even many homemade recipes use oils or sweeteners in excessive amounts too. Here's a great recipe that has no junk and is still quick & easy to make! You'll wonder why you ever bothered to buy them when they're so easy to make yourself!
 

NO JUNK MUESLI BARS(Makes 8 bars)

                   You'll need:
                   1/2 cup dried dates
                   3 overripe bananas
                   3 cups rolled oats
                   1/4 cup ground flax seeds
                   1 teaspoons vanilla essence
                   1 teaspoon cinnamon
                      
                   Optional: 2 Tablespoons extra dried fruit, any other flavour you like:         
                   raisins, craisins, inca berries.

Place the dates in a food processor and pulse a few times until broken into small pieces.
Add the remaining ingredients and pulse until the mixture comes together and the oats are slightly broken down but not completely turned into mooch! ;-)
Press the mixture evenly into a 20cm square baking tin, either lined or silicone base.
Bake in a preheated 180°C oven for 25 mins until golden brown. 
Once cooled, remove from the baking tin & slice into 8 pieces.

Kids Lunchbox Club: Chocolatey Spread

Apparently lots of kids still take nutella sandwiches to school even when their school is nut free! 
But it's not the nuts in nutella that bothers me (and hey let's face it, the nut content is truly quite pitiful)..... It's the milk and sugar and fat.
So here's a much more healthful version, and one that can be taken to nut-free schools guilt free!

CHOCOLATEY SPREAD

       You'll need:
             1 cup dried pitted dates
             1 1/2 cups cooked black beans
             2 Tablespoons cocoa powder
             1 teaspoon vanilla essense


Soak the dried dates in boiling water for about 10-15 mins until softened. Drain the dates and combine them in a food processor with the other ingredients. Blend until smooth, or until desired consistency. 
Transfer to a air-tight container and store in the fridge for up to a week.
Spread & enjoy :-)