Sunday, 30 September 2018
Links to Pages about Anti Inflammatory Foods
Friday, 28 September 2018
Pasta Sauce - Mushroom Alfredo with Pine Nut Sauce
Most vegan Alfredo recipes use cashews. Since I didn't have cashews, I used pine nuts as an alternative.
Most other recipes also use Almond Milk, however I substituted mine with Like Milk by AO (Australian Owned), which is a pea protein based milk that I found at my local Coles.
Ingredients
2/3 cup of pine nuts
Handful of spaghetti
Drizzle of olive oil
1 Onion
3 cloves garlic
Salt
Pepper
1/2 cup mushrooms
3-4 tbsp nutritional yeast
1/2 cup dairy free milk
2 tbsp lemon or lime
Method
Soak the pine nuts in water for 30 minutes.
Cook spaghetti as per instructions.
Heat olive oil in pan. Add onion, garlic, salt & pepper and cook until onions are translucent or golden. Add mushrooms & cook until golden.
Meanwhile, drain pine nuts. Add to Nutri-bullet. Add the yeast, milk and lemon/lime. Blend until consistent.
Add the pine nut sauce to onion mushrooms, and cook until thick and heated.
Add the spaghetti using a spaghetti utensil. Its okay if its a bit wet from the spaghetti water as it will add to thicken sauce. mix until combine.
Enjoy a 100% vegan meal.
Thursday, 27 September 2018
Links To Amazing Plant-Based Recipes, Websites & Recipe Lists
Links to Favourite Recipes, Websites & Recipe Lists
Favourite Websites
Recipes
Easy Hummus Recipe - Better Than Store Bought! From InspiredTaste.net
Crunch Oven Roasted Chickpeas 4 Ways from YayForFood.com
Recipe Lists
30 Easy Vegan One Pot Meals From VeganHeaven.org
23 Healthy Vegan Quinoa Recipes From VeganHeaven.org
17 Vegan Quinoa Recipes From Nutriciously.com
Roasted Chickpea + Recipes for Variety of Flavours From ThisGrandmaIsFun.com
https://www.maddielymburner.com/blogs/recipes/creamy-cauliflower-sauce-gluten-free-vegan
Creamy Vegan Cauliflower White Sauce by MaddielyMBurner.com
https://www.avantgardevegan.com/recipes/lasagne/
Vegan Lasagne from AvantGardeVegan.com
https://www.deliciouseveryday.com/vegan-mac-cheese/
Vegan Mac & Cheese from DeliciousEveryday.com
Saturday, 15 September 2018
Mum's Stir Fry Sauce
Sauce
1 Chicken stock cube
2 tablespoons soy sauce
1 tsp sesame oil
1 tsp corn flour
2 tbsp Mirin or white wine
2 tbsp minced or microplaned ginger or garlic
Mix ingredients with 1/2 cup cold water. The water needs to be cold for the corn flour to dissolve.
Wednesday, 12 September 2018
Onion, Garlic & Ginger Fried Rice
Ingredients
1 peanut oil
1 onion, diced
5 cloves garlic, diced
1 ginger root, sliced into sticks
2 cups rice
2 stock cubes
Method
1) Fry onion, garlic & ginger in peanut oil until browned and aromatic.
2) Meanwhile, boil the kettle. Add stock cubes to 2 cups of water.
3) Add the rice to the onion, garlic & ginger, and fry for a minute, then add the stock.
4) Cover with a lid and boil for 20 minutes.
5) Remove from heat, and let stand for 5 minutes.
6) Fluff with a fork, and stir with Stir Fry. Try with Stir Fry Vegetables with Tofu & Egg Omelette.
Stir Fry Vegetables with Tofu
Ingredients
1 tbsp peanut oil
200 g tofu
1 onion, diced
4 cloves garlic, diced
1 nob of ginger, finely sliced into stick
1 capsicum, chopped
1 broccoli (or broccolini), chopped
1 large mushroom, sliced
1 carrot, halved and sliced
Sauce
2 tbsp soy sauce
1 tsp sesame oil
1 tsp corn flour (must add to cold liquid, not hot)
2 tbsp vinegar (mirin, rice malt, apple cider vinegar or white wine)
Sauce
2 tbsp soy sauce
1 tsp sesame oil
1 tsp corn flour (must add to cold liquid, not hot)
2 tbsp vinegar (mirin, rice malt, apple cider vinegar or white wine)
2 tbsp rice malt syrup (optional)
1 vegan XOX chicken/beef/vegetable stock cube
1/4 cup boiling water
Method
Method
Sauce
1) Mix the soy, oil, cornflower, vinegar and syrup together.
2) Mix the stock cube and water separate, then add the 1/4 cup stock to the sauce.
Fry
1) Fry off the onion, garlic and ginger until browned and aromatic.
1) Fry off the onion, garlic and ginger until browned and aromatic.
2) Add the tofu and fry until brown.
3) Add the mushroom with a dash of the sauce, fry.
4) Add the broccolini, a bit of the stock, and fry.
5) Then carrots and the capsicum and fry off with remaining sauce.
7) Serve with rice or mix in hokkien noodles & enjoy.
Friday, 7 September 2018
Mexican Style Beans in Capsicum Boats & Jacket Potatoes
Mexican Style Beans in Capsicum Boats & Jacket Potatoes
Ingredients
2 large potatoes, skins left on
2 capsicums, tops cut off, seeds removed
Olive oil
1 onion, chopped
3 cloves Garlic, chopped
1 capsicum, chopped
1 tin of black beans
2 tsp cumin
1 tsp smoked paprika
1 tsp salt
Coriander
You can also top the potatoes with sour cream and cheese if desired, or leave it out if you are being vegan.
Method
Pre-heat oven to 200 c
Take the potatoes scrubbed clean, then pat dry with a paper towel. Use a fork to peirce multiple holes all over the potatoes. Place on a baking tray and drizzle & smear olive oil all over. Add salt to taste.
You need to bake the potatoes for 60 minutes in total. Put the timer on for 40 minutes, and after 40 minutes, put the capsicums in the oven too. Place the capsicums on the baking tray, up-side-down.
Meanwhile, while the potatoes and capsicums are in the oven, cook the beans.
Fry the onion and garlic until browned. Add the capsicum & cook until slightly soft. Add the beans. Add the spice & a few tbsp of water. Fry off until flavours combined. Add more water if it dries out too much.
Remove the capsicums and potatoes from the oven. Slice the potatoes length-ways and place the beans on top. Turn the capsicums up right, and load with beans. Use coriander as garnish. Enjoy.
Ingredients
2 large potatoes, skins left on
2 capsicums, tops cut off, seeds removed
Olive oil
1 onion, chopped
3 cloves Garlic, chopped
1 capsicum, chopped
1 tin of black beans
2 tsp cumin
1 tsp smoked paprika
1 tsp salt
Coriander
You can also top the potatoes with sour cream and cheese if desired, or leave it out if you are being vegan.
Method
Pre-heat oven to 200 c
Take the potatoes scrubbed clean, then pat dry with a paper towel. Use a fork to peirce multiple holes all over the potatoes. Place on a baking tray and drizzle & smear olive oil all over. Add salt to taste.
You need to bake the potatoes for 60 minutes in total. Put the timer on for 40 minutes, and after 40 minutes, put the capsicums in the oven too. Place the capsicums on the baking tray, up-side-down.
Meanwhile, while the potatoes and capsicums are in the oven, cook the beans.
Fry the onion and garlic until browned. Add the capsicum & cook until slightly soft. Add the beans. Add the spice & a few tbsp of water. Fry off until flavours combined. Add more water if it dries out too much.
Remove the capsicums and potatoes from the oven. Slice the potatoes length-ways and place the beans on top. Turn the capsicums up right, and load with beans. Use coriander as garnish. Enjoy.
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