Sometimes we all just need a hearty meal and this cracker is one of my best.
Three simple steps.
One - Add rice and red lentils in a pot, add hot water so they can boil and expand, so get the heat up getting it to boiling and then let simmer for about 15 minutes. at the 8 minute mark add in fresh cauliflower chunks (about golf ball size) - these will cook in the rice and lentils.
Two - While doing this heat a pan and add cut asparagus, mushrooms, red chilli, crushed garlic all fresh of course.
Three - When the rice is cooked and the asparagus and onion are charred to your liking - simply get a huge carousal dish and pour in the rice and lentils (just drain the surface water - its ok to add some liquid to the carousal dish) add in half a dozen bay leaves and then top off with fresh ready to eat kidney beans and then the asparagus, onion and all the ingredients from the pan.
Place the lid on the carousal dish and put on very low simmer for 10-20 mins to let the bay leaves infuse.
The Kidney beans, rice, lentils and cauliflower make this a nourishing yet light dish - you will be surprised.
When the delicious smell radiates from the bay leaves - simply lift the lid and plate up.
Whala all done - great with a red or white wine.
Simple fruit salad mid afternoon or even for dinner on those balmy nights where the appetite is low, and just needs an extra boost. Watermelon, blueberries, segmented lemon and banana - packed full of energy and nutrients.
The Key with delicious kale chips!! First lets unveil a delicious treat, many of you will know this but others it will be a first time. Get some kale, ours comes from the garden, its also ok from the local markets and shops.
Strip the leaves from the stem, heat the oven to 180 degree celsius, break the leaves into small pieces the small generally the better - put in a large baking tray and coat with a little olive oil. Make sure every part is lightly covered in oil.
Bake for 10-20 mins until crunchy. to serve simple plate up and sprinkle with some rock salt.
The kids love pizza, well who doesn't. Our favourite is the thin crusted crispy kind. Full of flavour and contrary to pizza gourmets out there, children still adore pineapple on pizza.
Here we go, get a vegan base, smear with pizza tomato paste cut some fresh pineapple and add fresh garden basil.
Bake in an oven for 10-20 mins or until done.
Simple easy fun and adds a cheap healthy addition to the weeks menu.
Vegan pizza bases can be store bought, coles/woolies or health stores, you can even make them easy at home too - from either soy, flour, cauliflower or quinoa. Try and see how you go.
Well sometimes trying new food combinations can be truly surprising, and this for me was a hit.
I generally do not go for soy yoghurt (see our Vegan Yoghurt expose).
Soy Yoghurt - flavour is quite strong, yet the savoury bite is perfectly offset if we add sweet beetroot and mint for crispness. Try this if you are seeking something new and to test your taste buds.
Beetroot is one of the easy vegetables to grow (even in a pot) and its full of flavour and colour. Try this fresh clean recipe which brings beetroot to life. Simply, dice Beetroot, and mix in a salad of cannellini beans sesame seeds, hot red chilli and lettuce. Just add the portions to match your taste buds and preferences. I love this on a hot Saturday afternoon washed down with an ice cold beer.
Bertoli beans add great substance to a summer salad. Roasted button tomatoes add the warmth and the chilli is offset by fresh cucumber and the smooth texture of the beans. Try this at home.
Fennel is not your traditional vegie, but it packs a unique punch of flavour, goes great here with capsicum or carrots. Simple cut the quarter your fennel and base in a baking tray around 200 degrees celsius. Cook approx 40 mins - @ 30 mins coat with a little olive oil for tasting a texture and put back in the oven for 5-10 minutes. Also amazing with mashed potato, today i was limiting my carbs ;-).
Simple vegies, cooked simple, eat healthy, taste it like it's meant to be.
Great snack and go easy to prep. Roast Tomatoes and Asparagus in the oven for 15 mins high heat, then wrap in lettuce and add hot red chilli and sesame or poppy seeds - dive in San Choy Bow style. Wait for the button roasted tomatoes to ooze their warm with a awesome crisp or lettuce and heat from the chilli. Delish.
Great Lunch - the juices from the glazed onions and mushrooms with fresh lettuce will drip over your fingers and wrists as you dive into making each little parcel before shoving it in your mouth. Fresh crunchy lettuce is best with a hot fresh chilli.
Personally i like the avocado on the side to calm the bite of the hot chilli's I use. the creamy av just tempers the end. ;-)
I find this one of the most satisfying carb busters. Let the lettuce kill your bread and carb temptations. Delish.
Creamy Vegan Treat, Coconut yoghurt, garden and Vietnamese mint, sprinkled red hot chilli and sliced banana.
Good for breakfast or anytime of day when we feel like a creamy treat.
Let your taste buds stay alive with creamy, fresh, chilli and fruit flavours, packs a punch of goodness
Simplicity in food can be so enriching. For me there is nothing like harvesting our own home grown food and enjoying a simple meal without the food chain of the supermarkets. One day maybe we can grow enough to eat food solely from the garden. I just need a rice padi ;-)
Grow your own food, it is a gift from nature and all you need is a seed.
Did someone suggest vegans go hungry. Not with this plate of hearty vegetable goodness. The great thing about steamed vegetables is they really keep their flavour and all the nutrients. Just add a saute'd leek, mushroom and chill and it all comes to life.
Eat Healthy, eat well.
Meals of vegetable enrich you full of energy for long periods, no feeling of being bogged down and needing sugar or coffee to keep you going.