HAPPY VEGAN MOTHER'S DAY MUM

What says "Happy Mother's Day!" better than some crisp and fluffy waffles doused in hazelnut syrup!? Thanks to the fab recipe in Isa Chandra Moskowitz's beautiful "Isa Does It", I was able to whip up a batch of delicious vegan waffles in a cinch to thank my vegan mum for being so wonderfully amazing. Say thanks to your mum (and share the love with all the non-human mum's out there) by eating vegan ♥

SEMANA DE SOPAS (SOUP WEEK!) - DAY 1

Over the past few months I have been making a big effort to plan my meals for a week and shop for just the items I need. In part, a way to justify my cookbook addiction - by working my way through some of the tempting looking (and sounding) recipes, but also to prove that eating healthfully and ethically is not only easy but inexpensive!

With so many cookbooks and recipes to choose from, it gets a little overwhelming deciding what should be on the menu each week. This week I decided to narrow things down a little and start the transition into the cooler weather (as winter creeps closer) with Soup Week!

DAY 1: Cheddary Broccoli Soup

The recipe for this divine soup can be found in Isa Chandra Moskowitz's Isa Does It. I topped it with some chopped spring onion and served it with a thick slice of crusty homemade 24-hour bread to create a hearty main meal. If you love luscious creaminess that is also good for you, then this Cheddary Broccoli Soup is for you!

SPICED PEAR, APPLE + WALNUT SQUARES

REFINED OIL-FREE | REFINED SUGAR-FREE | SOY-FREE | DELICIOUS!

These healthy treats are perfect for anytime of the day! They are full of fibre, healthy fats and anti-inflammatory spices while also being free of refined oils and sugars.

What you need:

PUMPKIN, CORN + CABBAGE CHICKPEA OMELETTES

What a great way to start the day! Especially on a rainy morning like today. These chickpea omelettes are super quick and easy to throw together and pack a protein punch! As well as being a fab breakfast/brunch idea, they are great as a snack, appetiser for entertaining, or even part of a main meal.

What you need:

¡FELIZ CINCO DE MAYO TODOS!

Burrito time! This guy is packed with shredded cabbage, jalapeño + corn baked rice, creamy sweet potato, meaty black beans, are then some more jalapeño (cos that is how I roll), all topped off with a generous dollop of cooling vegan (toffuti) sour cream on a wheat tortilla. I may (read: definitely) have been a little too enthusiastic with the amount I tried to pile in... but it made it to the face all the same! Happy #CincoDeMayo

SMOKY TAHINI, HEMP & LIME ZUCCHINI PASTA

Time to get back on track! Since my last post, I have powered through my Master program, completed 6 demanding months of internship/placement, moved back to the other side of the country, gained my accreditation to practice as a Dietitian (yay!), and established my own plant-based Dietetic consulting business (insert exhausted sigh here!). 

Although, as always, I have been busy in the kitchen... the time to post evidence of my efforts and update my blog never seemed to materialise. But today, feeling a little less overwhelmed by daily demands, I've grabbed out my camera and taken a minute to stop and snap a shot of my delish lunch before getting stuck in. 

I was really impressed with how this zucchini pasta worked out! The dash of smoked paprika, generous dollop of creamy tahini, and splash of zesty lime juice really made it shine. 

What you need:

MY VEGAN PANTRY PROVISIONS

I'm not sure if I am alone on this BUT I love shopping for anything (vegan) food-related! So much so that there have been times I've felt compelled to research whether my passion for pantry supplies was a classifiable disorder!? Unfortunately for my professionalism, my interest in shopping ends here - which means most mornings are spent staring in my wardrobe wondering whether gym clothes or pyjamas will cut it for work. But all jokes aside, and since I'm once again back at uni (and therefore away from my kitchen for the next few months), I thought a post on what inspiring ingredients are often found in my vegan pantry would be apt...

SO-WORTH-THE-EFFORT SPICY JACKFRUIT TACOS

This is my first post in literally ages so it definitely seemed fitting to post something that I have been wanting to try for ages! So here is the "how to" for the first proper meal I've cooked since moving back from QLD last week. 

I was super impressed with how amazing the tortillas worked out - they were so pliable and fresh tasting - which is great since we have a huge bag of masa harina that has been waiting to be put to good use for sometime now! And the jackfruit was deliciously smoky and 'texturally pleasing'... if there is such a thing?! I will definitely be making this dish again! 

serves 4

how?

PARSNIP LENTIL DHAL (PERFECT FOR THE POOR STUDENT)

Since moving to the Gold Coast (QLD, Australia) to finish my Dietetic studies (and thus returning to the full-time student life... and super-dooper strict budgeting), I have haven't had the chance to get too creative with my cooking. But low (or no) funds doesn't have to = low/no flavour! In my frugality, I have managed to find a bunch of tasty vegan meals that I would continue to make and enjoy when my funds (hopefully) return when I go back to work.

One of my frugal favourites is this indian parsnip lentil curry - which is not only super tasty but also contains no added fat. If you are as passionate about parsnips as me then you will love this dhal!

How?

SUPER VIBRANT SWISS CHARD SALAD

I know there probably aren't many of us out there... but I am a serious salad fan! They're fresh, flavoursome and full of essential vitamins and minerals - what could be better?! The answer is very few things in my book. 

I am always trying to find a new combination that ticks all the boxes. This one, topped with the insanely delicious Romesco dressing from Isa Chandra Moskowitz's Appetite for Reduction, was a combination of finely shredded swiss chard (but you could use kale), diced tomato, diced red onion, diced lebanese cucumber, and some crushed walnuts. 

This salad is a nutritional winner - the dark greens provide calcium, vitamin K and iron (keep in mind that iron and calcium will compete for absorption); the tomato provides vitamin C (which increases iron absorption) and lycopene - which has been linked with a lower risk of some cancers; and the walnuts are a great source of omega-3 (as well as being just-plain-delicious!). 

BLACK SESAME SOBA NOODLE SALAD

I am a big fan of asian-style salads - especially those piled high with soba noodles, heaps of crunchy vegetables and salty-sweet dressings... my mouth is watering just thinking about it! This was my attempt at a quick soba noodle salad for lunch - craving satisfied!

How? 

VALENCIA-INSPIRED VEGAN PAELLA

In honour of my time spent in Spain - and the many conversations (we seriously spoke about this on a weekly basis!) I had with my housemates on the quality of paella from Mercadona (our local supermercado - 'supermarket') -  I felt it only fitting to try my hand at a vegan version of this Valencian dish. 

How?

'CHEESY' VEGAN SWISS CHARD FILLO PIE

Ok - this one is a little bit indulgent... but its so creamy and delicious that it's totally worth the extra calories! The flakey fillo and creamy, cheesy swiss chard filling make for the perfect piece of (savoury) pie - yum!

How? 

CREAMY GREEK-STYLE COCONUT VEGAN YOGHURT

In a hurry for a tasty, creamy snack?! this vegan coconut greek-style yoghurt delivers a natural yoghurt tartness and is the perfect with some fresh (or defrosted frozen) fruits. top it off with a little rice malt syrup and enjoy! 

How? 

FRAGRANT VEGAN LAKSA

Laksa is one of my favourite quick dishes for when I am stuck for dinner ideas, or craving something creamy and spicy. For some time I have been searching for the perfect paste... this time I think I have found the winner! 

How? 

HOMEMADE SEITAN FAUX TURKEY SUCCESS

Despite living in australia, where the weather is likely to be well above 30°c (86°f) on christmas day, my family religiously opt for a hot dinner – in homage to the mother country I guess! Having a family that, apart from my mum, do not follow an even remotely vegan diet also adds a little extra ‘heat’ to the day. I am sure anyone that who has been vegan for long enough to have encountered a holiday will know what I mean. Especially if you have an uncle like mine, who considers provocation an entertaining pastime!

This year was challenging for many reasons, but surprisingly food was not one of them. My mum and I prepared each component of our hot christmas plate and bought it along to enjoy with the rest of the family. We had the standard steamed greens along with crunchy roast potatoes (that we par boiled and ‘ruffed-up’ before roasting in the oven), homemade sage and onion stuffing, tasty corn pudding and a few slices of homemade seitan ‘turkey’.

Having previously bought a commercially made version of faux ‘turkey’, I was stoked to have successfully reproduced my own at home! For anyone seeking another trimming for his or her plate, I definitely recommend giving it a go! The cooking time may seem long, but your seitan ‘turkey’ can be cooking away in the oven whilst you get busy with other christmas preparations.

How?

VEGAN CERTOSINO (SPICED ITALIAN FRUIT CAKE)

This vegan spiced fruit cake is a christmas staple in my house. Vegan or not, even fruit-cake-lover or not, this certosino will blow you away with its blend of fennel seeds, cinnamon, bitter chocolate and aromatic marsala!

How? 

TOFU, KALE + BROCCOLI BOWL

after a “blah” day at work i felt that some comfort food was in order! ok, sure!… so salads aren’t in most people’s comfort food category but this one is hearty, flavourful and - with a 90’s classic french-onion-dip style dressing – ticks all the boxes for me.

plus – despite having only six main components – this salad bowl packs in over 50g of protein, a solid dose of key minerals calcium and zinc, and a bounty of phytochemicals – winner!

how?

1 cup of cooked brown rice

1 cup of cooked lentils

1 cup of broccoli florets

2 cups of kale, roughly shredded

2 tablespoons of raw pepitas (pumpkin seeds)

1 block of tofu, cubed

for the dressing…

¼ cup of vegan sour cream (I used toffuti)

1 teaspoon of dijon mustard

½ teaspoon of onion powder

pan fry the tofu until golden brown and set aside. sauté off the kale and broccoli until tender (but retaining a little bite and their vibrant colour). toss it all together and drizzle over the creamy french onion style dressing – enjoy!

serves 2

MIDDLE-EAST INSPIRED SALAD BOWL

i was a little disorganised and lacking motivation tonight... so a creamy cashew based dressing was off the cards. instead i tried a vegan mayo + baharat spice mix blend dressing with my middle eastern (or more so mediterranean) salad bowl medley and was pleasantly surprised. 

how? 

1/2 cup of red capsicum, diced

2 ripe tomatoes, diced

6 medium cos lettuce leaves, roughly shredded

2 cups of brown rice, cooked

1 cup of lentils, cooked

6-8 olive, sliced (i used kalamata as this was all i had on hand... but green would work great!)

2 tablespoons of raw pepitas (pumpkin seeds)

1/4 cup of vegan mayonnaise (i used praise 99% fat free mayonnaise)

1 tablespoon of baharat (i will post the recipe for this shortly for those keen to blend their own)

sprinkling of nigella seeds (optional) 

blend the mayo and spice mix together. toss everything together. dig in!

serves 2

PROBIOTIC + PROTEIN POWER BOWL

with over 50g of protein [per serve], 885mg of calcium [per serve] and a probiotic punch - this power bowl is not only super healthy but super tasty and super satisfying! 

how? 

1 cup of cooked brown rice

1 cup of cooked puy (a.k.a french) lentils (i whacked mine in the pressure cooker with a few bay leaves for 10 minutes) 

400g block of extra firm tofu, cubed and pan fried (i drizzled mine with a little black cherry vincotto for a bit more bite)

2-3 cups of roughly shredded cos lettuce

** amended - 1/2 cup of cucumber, diced

for the dressing... 

2 tablespoons of miso paste (i used white)

2 tablespoons of tahini (i used hulled)

1 small clove of garlic

1/4 to 1/3 cup of water

blend all dressing ingredients together in a wet mill (or with a bamix) until thoroughly combined. toss everything together with a generous drizzling of the dressing and enjoy! 

serves 2