Brownie Mug (Vegan)

Ingredients
1 tbsp coconut oil
1/3 cup SR flour
1/3 cup milk
1 tbsp brown sugar
2 tbsp cacao powder

Method
Microwave 1 minute
Serve w/ ice cream

Protein Balls - Four Different Flavours (Vegan)

Chocolate Peanut Butter

Method

1& 1/2 cup oats
1 cup peanut butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) chocolate protein powder
2 tbsp chocolate chips

Instructions

Place oats, peanut butter, honey, protein powder and chocolate chips in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Almond Joy

Method

1 & 1/2 cups rolled oats
1 cup almond butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) chocolate protein powder
1–2 tbsp unsweetened shredded coconut

Instructions

Place oats, almond butter, honey, protein powder and shredded coconut in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Cinnamon Raisin Cookie

Method

1 & 1/2 cups oats
1 cup cashew butter
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) vanilla protein powder
2 tbsp raisins
1/4 tsp cinnamon

Instructions
Place oats, cashew butter, honey, protein powder, raisins and cinnamon in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem a little crumbly at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Tahini Chocolate Chip

Method

2 cups oats
1 cup tahini
1/4 cup honey, maple syrup, or rice malt syrup
2 scoops (about 50–60 grams) vanilla protein powder
2 tbsp mini chocolate chips

Instructions

Place oats, tahini, honey, protein powder and chocolate chips in a large bowl and stir to combine.
Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing. I used my hands to knead the dough near the end and that seems to help.
Once combined, use a small cookie scoop to scoop and form the dough into balls.
Store in a covered container in the fridge or freezer.

Vanilla, Blueberry & Lemon Oat Crumble (Vegan)

Ingredients
1/2 cup quick oats
4 tbsp boiling water
2 tbsp low-fat plain, vanilla, or greek yoghurt
1/2 cup blueberries, fresh or frozen
1 tbsp of lemon juice (or 1/2 lemon squeeze)
1/2 tsp baking powder
1 tbsp sweetener/ sugar or maple syrup (I used rice malt syrup)
1 tsp vanilla essence/ extract


Method
Mix oats with water
Add in the yogurt, lemon, baking powder, syrup and vanilla
Add blueberries
Whack it onto a little baking tray and put in the air fryer for 5 minutes or until golden brown, slightly crunchy and delicious as hell.

Pressure Cooker Mexican Rice (Vegan)

Ingredients
1 tbsp olive oil
1 onion, diced
5 cloves garlic, diced
1/2 capsicum, finely diced
1 carrot, diced
1 to 1 & 1/ 2 teaspoons of cumin
1 beef stock cube, dissolve in 1 cup water
1 tin tomato
possibly another 1/2 cup water
1 cup rice


**Notes
In Australia, vegetarian brands of stock include XOX & Massel's.


Method
Fry onion and garlic in olive oil.
Add carrot and capsicum.
Add cumin and stir in
Add rice
Add stock and tomato
Pressure cook as per rice setting.

Lime & Ginger Slice

Crust

Ingredients
1/2 cup (75g) pitted dates (not soaked)
1/4 cup (40g) almonds
1/4 cup (40g) cashews
1 pinch of salt
1/2 tbsp Nuttelex, coconut oil, butter or margarine

-OR-

85g unsalted butter, melted
250g gingernut biscuit


Method
Pre heat oven to 180C/160C fan
In a food processor, mix the dates, almonds and cashews together until smooth. 

Add a pinch of salt and stir well.
Press the crust into a baking paper lined slice tray or loaf pan.
Bake for 20 mins until very dark golden all over.

Filling

Ingredients
25g plain flour
200g golden caster sugar
2 large eggs , plus 1 large egg yolk
zest of 2 limes 

100ml or the juice of 4 limes

Decoration

Ingredients 
1 tbsp shredded coconut
1/2 lime (zest only)

Method
Sprinkle some shredded coconut and lime zest. Enjoy!

Omelette Recipes - Two Receipes inc. Spinach & Egg White Omelette

Easy Spinach & Egg White Omelette

Ingredients
3 egg whites
1 Tbsp water
1 cup baby spinach
1 tsp olive oil
salt & pepper
1/4 cup low-fat cottage cheese
sprinkle of freshly grated parmesan cheese if desired
diced tomatoes for serving

Method
In a medium bowl, whisk together egg whites and water, then season with salt and pepper.

Heat oil over medium-high heat in a pan.

Add spinach and season with salt and pepper. 

Stir for a minute, until leaves are wilted and tender.
Add in egg whites and cook until almost set. 

Using a spatula, lightly lift up sides around the outside of the omelet and let any uncooked egg whites run underneath.
Spread cottage cheese on top of the omelette in the middle, and sprinkle with parmesan. 

Fold each side of the omelette over onto itself, covering the cottage cheese.
Serve with some diced tomatoes, if desired. Enjoy!

Stolen & adapted from yummyhealthyeasy.com

Egg White Omelet

Ingredients 

1 teaspoon butter or olive oil
4 large egg whites
1/2 teaspoon coarse salt
Chopped herbs, such as parsley, chives
Cooked spinach, chopped 
Freshly grated cheese, such as parmesan, ricotta 

Method
Follow method above

Stolen & adapted from marthastewart.com 

Frozen Margarita

Ingredients
Salt, to decorate
Lime wedge
2 cups ice cubes
1/3 cup or 80ml tequila
2 tablespoons Cointreau liqueur
1 1/2 tablespoons fresh lime juice

Method

Add ingredients to Nutribullet.

Blend.

Ring the salt around the glass

Decorate with a lime

Turn on Jimmy Buffett.

TO TRY: Spanakopita Grilled Cheese

 

Spanakopita Grilled Cheese

https://m.youtube.com/watch?v=DN48uTF2mKA&feature=youtu.be

Vegan Cheese Sause

Ingredients
1 & 1/2 or 200g cups raw cashews (soaked in water for 2 hours, if desired)
3 tablespoons fresh lime juice (recipe said lemon, but I used lime)
3/4 cup water
1 & 1/2 teaspoons fine sea salt (only 1 tsp salt)
1/4 cup nutritional yeast
1/2 teaspoon chili powder
1/2 clove garlic
1/2 tsp of cayenne pepper (optional) (recipe said only a pinch)
1/2 tsp of paprika (recipe said only a pinch)

1/2 teaspoon mustard (optional; spicy brown or yellow) (used one whole tsp)
16 ounces Elbow or shell pasta of choice (gluten-free, if needed)
Freshly ground black pepper
Paprika , for garnish (1 tsp)

Method

Put everything in Nutrabullet and buzz that motherfucker!

Honey, Ginger & Garlic Marinade

Ingredients
1/3 cup honey
2 tablespoons salt-reduced soy sauce
5cm piece ginger, peeled and finely grated
2 cloves garlic, crushed
3 teaspoons sesame oil

Stolen from wherever this came from:

Risotto Recipes to try in the OnePot

 

Roasted pumpkin and herb risotto

Beetroot risotto with goats' cheese and walnuts (vegetarian) (Maybe try with Feta, not goats cheese)

Chicken cacciatore risotto (Try without chicken)

Cheesy tomato risotto

Carrot Loaf

Ingredients
1/4 cup (185ml) olive oil
1/2 cup (125ml) maple syrup
3 eggs
1 teaspoon ground cinnamon
1 teaspoon vanilla essence
5 medium carrots, peeled and grated
1 cup (150g) self-raising flour
1/2 cup (75g) plain flour
1 teaspoon bicarbonate of soda


Method
Mix the olive oil, maple syrup, eggs, cinnamon, and vanilla essence in a large mixing bowl. 

Add the grated carrots. 

Add the flour and bi-carb soda. 

Mix together.
Put the mixture in a loaf tin lined with baking paper.
Bake for 1 hr at 150 degrees celsius.
Remove from the oven and let sit for 5 minutes before removing it from the tin. Enjoy!

Banana Bread - Egg Free, Sugar Free, Fat Free (Vegan) Very healthy version

This is egg-free, sugar-free, fat-free banana bread. The loaf will stick together using chia seeds and oats to bind. You can add honey or maple syrup to taste, but I like to leave out the extra sugar because the cinnamon and bananas give it a natural sweetness.

Ingredients

4 bananas

4 tablespoons chia seed

2 teaspoons cinnamon

200 ml low-fat milk

2 cups self-raising flour

1/2 cup oats

You can also sprinkle the loaf with desiccated coconut, or layer extra banana on top.

Method

Pre-heat oven to 160 degrees Celcius.

Mash the bananas and add the chia seeds & cinnamon.

Add the low-fat milk and mix it together. 

Add the oats and flour and mix them together.

Transfer to a loaf tin lined with baking paper.

Bake for 45 minutes to 1 hour until browned.

Remove from oven and cool slightly.

Remove from pan, and slice into 8 slices. 

Vegetarian Chickpea "Tuna & Mayo" Sandwich

I recently called out to the Vegan, Vegetarian & Plant-Based Group on Facebook for their favourite Chickpea recipes.

One of the suggestion was using chickpea to replace tuna in a tuna and mayo Sandwich. It almost is like an egg, mayo and lettuce sandwich, without any egg. I was surprised at how delicious it was.



Ingredients
1/2 cup of cooked Chickpeas (pressure cooked from dry)
1 tbsp of your favourite mayo
Salt & pepper to taste

Smash up the chickpeas with the mayo, salt & pepper.
Serve on a sandwich with baby spinach.
Add extra salad if desired.

Alternatively, I tried a deconstructed hummus sandwich. I smashed chickpeas with tahini, lemon juice, olive oil, than had it on a Sambo with baby spinach. Surprisingly, it was delicious!

Ingredients
1/2 cup of cooked Chickpeas (pressure cooked from dry)
1 tbsp tahini
1 tbsp lemon juice
Good drizzle of olive oil
Sprinkle of cumin & paprika
Salt & pepper to taste

Smash it up together, but leave it chunky.
Serve on a sandwich with baby spinach or extras salad if desired.

Pressure Cooker

Information about my Favourite new kitchen accessory

Philips All-In-One Multi Cooker HD2237/72



Information Flyer & Specs

Instruction Manual 

Recipe Book


Meal Ideas for the Pressure Cooker

Potato Soup

Risotto

Mac & Cheese

Lentil Soup

Giant Pancake



Quinoa
1 cup to 1 cup
Use rice setting

Brown & white rice
1 cup to 1 cup
Use rice setting

Chickpeas
1 cup to 6 cups
45 minutes

Pinto Beans
1 cup

Ideas for Chickpeas

Lots of ideas for what to do with Chickpeas.
Courtesy of the Vegan, Vegetarian & Plant-Based Group on Facebook

I asked the group for their favourite Chickpea recipes, and this is the AMAZING result:


Roasted
Roast them on 200 degrees C for about 30 minutes
They crisp up while cooling so doesn't be fooled into thinking they are too soft when they come out of the oven

Spice Combinations for Roasted Chickpea  
Chilli, garlic & maple: Marinate in chilli & garlic sauce,  then toss them with lime juice and a little maple syrup (Be careful with the syrup as it can burn in a higher heat oven)


Another way to Roast
2 cups cooked chickpeas
2 tablespoons olive oil
Salt
Garlic salt
Cayenne pepper

Blot chickpeas with a paper towel to dry them
Toss chickpeas with olive oil, and season to taste with salt, garlic salt, and cayenne pepper
Spread on a baking sheet
Bake for 30 to 40 minutes at 230 degrees C until browned and crunchy
Watch carefully the last few minutes to avoid burning.

Tips for Roasting
Be sure the oven is hot enough when you put chickpeas in and that they are in long enough
Blot chickpeas with a paper towel first
They may be soft when they come out of the oven, but they crisp up while cooling


Chickpea Salsa 
Cilantro, green onions, onions, celery, chickpeas, cayenne, vegan mayo, hot sauce, lime on tostadas


Roasted Salad

roast garlic, onion, sweet potato, and chickpeas seasoned with paprika, chilli powder, and a small dash of cinnamon for a sweet and smoky flavour
Drizzle tahini and a squeeze of lemon juice. Serve over rice!!

Chickpea Tacos

Courtesy of IHeartVegetables.com  

2 cups cooked chickpeas
1/2 teaspoons cumin
2 tablespoons hot sauce, plus more for drizzling
1/4 teaspoon salt
1/4 cup shredded purple cabbage
2 radishes, sliced into matchsticks
4 flour or corn tortillas
Preheat oven to
Mix chickpeas, cumin, hot sauce, and salt in a small bowl until evenly coated.
Spread over a baking sheet sprayed w/ olive oil & spread the chickpeas in an even layer
Roast for 10 minutes @ 170 degrees C. Stir then continue roasting for 5-10 minutes until browned.
Serve on tortilla with cabbage, radishes & drizzle with hot sauce

Beans & Chickpeas

Mix in a bowl Black beans, Red Kidney Beans, chickpeas, tomatoes, red onion, squeeze one lime, add cilantro.
Add avocado when eating!


Chickpea Stir Fry
Courtesy of Elavegan.com

1 tbsp peanut oil
1 onion
5 garlic cloves
a knob of ginger, microplaned
1 tsp onion powder
1 tsp paprika
1/2 teaspoon smoked paprika
Pinch of cayenne pepper
broccoli cut into small florets
1/3 cup broth
2 cups of cooked chickpeas

Cooked rice of choice for serving

Sauce
1/2 cup of water
3 tsp soy sauce (I love tamari soy)
2 tbsp rice wine vinegar
2 tbsp maple syrup, honey or rice malt syrup
1 tbsp cornstarch

Stir fry the way one stir-fries :)

Chickpea Meatballs 
Courtesy of KarissasVegankKitchen.com

2 cups chickpeas
2.5 tbsp ground flax seed
6 tbsp water
1/2 cup breadcrumbs
1/2 tbsp garlic powder
2 tsp onion powder
1 tsp dried parsley
1 tsp marjoram
1/2 tsp salt or to taste
1/2 tsp basil
1/4 tsp black pepper

Cook chickpeas in pressure cooker as normal
Drain the chickpeas & try to peal as many as possible
Wizz chickpeas in a blender until broken dow.
Add an egg & wizz
Mix herbs
If too sticky, add more breadcrumbs half a tablespoon at a time.
If too dry, add oil.
Make them into balls
Bake the chickpea at 230 degree C meatballs for 20-25 minutes, turning over halfway

Chickpea Salad
Courtesy of LoveAndLemons.com

2 tbsp extra-virgin olive oil
3 garlic cloves
1 tbsp lemon zest
2 tbsp lemon juice
3/4 tsp sea salt
 black pepper
1 ½ tsp cumin seeds (or 1/2 tsp ground added directly to mixing bowl, not toasted)
2 cups cooked chickpeas
1 cup cherry tomatoes
4 Medjool dates
3 cucumbers, sliced
⅓ cup capsicum, diced finely
¼ cup finely chopped parsley
¼ cup fresh mint
tahini to taste
⅓ cup chopped roasted chickpeas, optional

In a bowl, combine the olive oil, garlic, lemon zest, lemon juice, salt, pepper.
over medium-low heat, toast the cumin seeds in a pan until aromatic, about 30 seconds
Remove & crush them a bit in a mortar & pestle
dd them to bowl and stir.
Add the chickpeas, tomatoes, dates, cucumbers, red pepper, and parsley to the bowl
Transfer to a serving platter, sprinkle with mint, drizzle tahini and top with the extra roasted chickpeas


Other Ideas

Coconut-Ginger Chickpea Soup

Chickpea pot pie

Chickpea stew

Mac and cheese  & chickpeas

Chana Masala 

Another Chana Masala 

Chickpea Salad Sandwich

Chickpea Shepherds Pie

Best Chickpea Burgers

Chickpea of the Sea “Vegetarian Tuna Fish” Sandwiches

Oat Bowl Themes

Tropical - Oats soaked in coconut milk, topped with tropical fruit like pineapple, passionfruit, mango, ect and chia seeds

Apple crumble - Oats soaked in apple juice, topped with sultanas, sliced apple, cloves, and SLA crumble (this is also delicious as heated oatmeal or in a slowcooker)

Choc banana - Oats soaked in cashew/almond/coconut milk and 1tbsp raw cacao to 1tbsp rice malt syrup topped with slice banana and chia

Honey & cinnamon  - Oats soaked in dairy free milk with sultanas, cinnamon & honey (also amazing as heated if using quickoats)

Berry bowl - oats soaked in a dairy free milk (soy, Almond, cashew, coconut) topped with strawberry, blueberry, chia and some nuts.

Chai - cinnamon, cardamom, ginger, clove

Carrot cake overnight oats - Oats, grated carrot, sultanas, cinnamon, maple syrup

Coconut berry - Oats, coconut yoghurt & frozen berries

Fruit & Nut - Almond butter, fig jam, chopped almond, maple syrup and walnut

Kewpie Mayonnaise Potato Salad

Potatoes vary from starchy to waxy. 

Starchy potatoes break down more easily and are better used in potato mash. Starchy potatoes varieties include Russet and sweet potato.

Waxy potatoes have less starch and keep their shape when boiled. Waxy potatoes include Hasselback or Kipfler.

In-betweener potato varieties (or all-purpose potatoes) are not too starchy or waxy, and they fall somewhere in-between. They include Desiree or Sebago.

The waxy potatoes are preferred for a potato salad, because they hold their shape, and won't turn into a mash when the potato salad is mixed together. You can also use the inbetweeners like Desiree too, but be mindful of not overcooking the potato or it will fall apart.


Ingredients 

• 1kg of potatoes 
• 1 cup of Kewpie Mayonnaise
• 1 small lemon, juiced
• 1 small red onion, finely chopped (you can use spring onion instead)
• 1 punnet of chives

Method

• Put the potatoes in a pan with cold water, then bring to boil
• Reduce the heat and cook potatoes for 3-4 minutes until tender
• Meanwhile, combine mayo, lemon juice, onion & salt in a container 
• Drain the potatoes and transfer to a large mixing bowl
• Add half the mayo mix over the potatoes and stir gently
• Place in a fridge to cool and the potatoes will absorb flavour
• Once cool and when ready to serve, add the rest of the mayo
• Then be the hero of the BBQ

This recipe is adapted from Potato Salad from Taste.com.au

Easy Falafel Wrap with Easy Tabouli

Ingredients 

- Falafel, made from a falafel pack or prepackaged
- Hummus
- Fake tabbouleh

Assemble the easy falafel wrap with the hummus, falafel prepared as per packet & the fake tabbouleh. Enjoy!

Home-Made Hummus   (Better than store bought!)

- 1/4 cup (60 ml) well-stirred tahini
- 1/4 cup (60 ml) of fresh lemon juice
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 small garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground paprika
- Salt to taste
- 400g can of chickpeas, drained and well rinsed
- 2 to 3 tablespoons (30 to 45 ml) water
- Dash ground paprika, for serving

Put Tahini and lemon juice in a jug.

Wizz for 1 minute until “whipped or creamy”
Add olive oil, garlic, cumin and salt
I also add a dash of paprika, but this is optional
Wizz for 30 seconds until blended
Add chickpeas and wizz until smooth – you can add half of the chickpeas, wizz, then add the other half to make this easier.
Season to taste
Serve with a drizzle of olive oil and another dash of paprika

Fake Tabbouleh:
- Red onion, finely diced
- Tomato, finely chopped & seeds removed
- Parsley, finely chopped
- Pine nuts
- Lemon juice
- olive oil
- Salt & pepper

Make a fake Tabbouleh with the onion, tomato, pine nuts, lemon juice, olive oil. Add ingredients to a bowl & mix together.

Mushroom Stew in Red Wine Burgundy Sauce

Ingredients
olive oil
3 large onions or 5 smaller onions
2-3 carrots
500g mushrooms
4-8 cloves of garlic
185 mls of red wine
2 tbsp tomato paste
herbs (thyme or rosemary)
2 bay leaves
250 ml veg stock (or vegetarian beef stock)
black pepper

Mash potato to serve



Method
1) Preheat oven to 190 degrees Celcius

2) Slice one of the onions & cut the head and tails off the remaining onions. If they are larger, cut in half.

3) Cut the head and tail off the carrots. You can leave the mushrooms into very chunky slices, cut them in half, or leave whole.

4) Heat up some oil and add the garlic and sliced onion, and saute until aromatic.

5) Then throw in the remaining onions with the carrots & mushrooms

6) If using rosemary, throw that in & fry off as it is a hard wooded herb.

7) Turn up the heat and add red wine and allow to reduce for 5-10 minutes

8) Add the tomato paste, bay leaves, stock & black pepper

9) Put the mix into a baking dish and bake for 40 minutes.

10) Serve with mash potato