Veggie Pasta Bake with Creamy Cauliflower Sauce

Trying to get my toddler to eat vegetables every day is a really challenging. Considering I have been giving her green vegetables every day since she started eating, she still decided that green foods are yucky. I’m not sure how she got so picky, but I guess it’s normal for most toddlers. She also isn’t a fan of chewy her food, so if it’s not soft it comes back up. She also hates anything pureed, since she isn’t a baby anymore. Strangely pasta, rice, meat and biscuits seem to get chewed and never come back up. Despite this not eating vegetables in this house is non-negotiable. So I’m trying to normalising it as much as I can, so it doesn’t become an issue. I try not to hide the veggies, but rather serve them in a way she would prefer. Sometimes that means having something else on the table that she likes and can eat between bites. Other times we reward with stickers or shovel it down while she watches her favourite Disney song clips or TV show.

So this recipe was created to get my daughter to eat her most despised vegetables. Cauliflower and broccoli seem to be the most disliked. Green beans get choked on and leafy greens are picked out. Now when I prepare pasta or noodle dishes I try to steam the vegetables first and put them in at the last minute. That way they are soft enough but still retain their nutrients. The crunchy bread top is her reward between eating all her greeny mouthfuls. This is also a great recipe if you need to empty the fridge.

This is also a great recipe if you need to empty the fridge or just want to incorporate many vegetables into one dish. You can add or subtract depending on what you have or like to eat. If you like your cheese you can always add some grated pecorino, crumbled feta or your favourite vegan melting cheese before baking.

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Spaghetti Squash with Sun dried Tomato, Olive, Red Wine Sauce

Just because your trying to skip gluten, grains or just want a more nutritionally dense meal doesn’t mean you can’t enjoy Italian flavours. Spaghetti squash is an amazing vegetable that when roasted has an amazing stringy texture that can lend itself as a pasta substitute. I love big bold pasta sauces with wine. This sauce doesn’t take long to prepare and will go perfectly with any other pasta or substitute.

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Spaghetti Squash with a Sun Dried Tomato, Olive, Red Wine Sauce 

(vegan, gluten free, soy free, nut free)

Ingredients:

1 Spaghetti Squash (90g -100g)

olive oil

sea salt to taste

black pepper to taste

1 small brown onion, diced

2 garlic, cloves diced

1 red chilli, diced

6 sun dried tomatoes, chopped

1 can good quality tomato pulp (I used Mutti)

1/2 can filtered water

sea salt and black pepper to taste

pinch raw sugar

2 tablespoons red wine (I used Lambrusco)

8-10 black olives

8 basil leaves, chopped

Method:

1. Preheat the oven to 190 degrees.

2. Cut off the stem of the squash, then cut it in half. Scoop out the seeds and remove some of the guts. Sprinkle some sea salt and black pepper and roast for 30-40 minutes or until cooked.

3. Heat a pan with a tablespoon or two of olive oil and add onion, garlic and chilli. Saute for a few minutes until the onion starts to brown.

4. Then add sun dried tomato and saute for another couple of minutes. If you like add some of the oil from the sun dried tomatoes or olive oil.

5. Add the tomato pulp, water,  sea salt, black pepper, raw sugar. Bring to a light boil, then leave to simmer.

6. Add the red wine and black olives. Leave to cook for 20 minutes or until the spaghetti squash is cooked. Add more sea salt and pepper if you need to the sauce.

7. Once the spaghetti squash is cool enough to handle, run a fork through the flesh to produce small strains of spaghetti.

8. Before serving, add the basil leaves to the sauce and stir it through to them let it wilt.

9. Top the Spaghetti Squash flesh with the sauce.

*Serves 2

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Spelt Pumpkin Baked Donuts

I was so inspired by my recent visit to Nodo, I decided to create my own baked donuts. Mine aren’t gluten-free however, they are vegan, soy-free and nut-free. They are also made from mostly spelt and with fresh pumpkin, so they nutritious and easier to digest. Coconut sugar also works beautifully in them, so they are just sweet enough. I hope you like them!

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Winter Potato topped Bean Casseroles

Winter seems to have come early in Brisbane. So it’s time for winter casseroles to warm these bones. I love topping casseroles with creamy mashed potatoes or sliced potato. It just gives a casserole another yummy layer and a bit more heartiness. I prefer to use Dutch cream potatoes, as they mash well and soften well when cooked. These two casseroles are easy to put together but need a bit more time to prepare the ingredients before baking.

 

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Tempting Italian Tempeh Recipes

Have you seen tempeh in the supermarket, heard of its wonderful health benefits but not known what to do with it? Or have you bought it, tried to cook it and vowed never again? That actually did happen to me the first time I tried it. But then after cooking it again using some trusty recipes I feel more comfortable cooking it.

All these recipes are Italian inspired, cooked in rich tomato sauces. I found this is my favourite way to cook tempeh, as it has a very meaty in texture but it needs strong flavours to make it tasty. Chickpea or Fava tempeh should also work for these recipes.

What’s your favourite way to cook tempeh?

Continue reading “Tempting Italian Tempeh Recipes”

Kidney Bean Casserole with Cheddar Dumplings Topping

Now the weather is cooling down its time for stews, soups, and casseroles. This is one of my favourite casseroles. It’s easy to make and I just love the Cheddar Dumping Topping. You can swap the beans for cannellini beans or chickpeas. You ca also empty the vegetables from your fridge and use what you have on hand.

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Kidney Bean Casserole with Cheddar Dumplings Topping

(vegan, nut free)

Ingredients for Kidney Bean and Vegetable Stew:

2 tablespoon olive oil

2 large brown onions, diced

2 garlic cloves, diced

1/2 bunch shallots, diced

2 sticks celery, diced

2 carrots, diced

1 red capsicum, diced

1/2 cup white wine (optional)

1 teaspoon sweet hungarian paprika

1 teaspoon liquid smoke (optional)

1 teaspoon thyme leaves

2 bay leaves

2 tablespoons fresh parsley, minced

1 can good quality tomato pulp

2 zucchini (diced)

2 cups cooked kidney beans

2 cups vegan chicken or vegetable liquid stock

sea salt & black pepper to taste

Ingredients for Dumplings:

200 g self-raising flour

100 g grated Cheezly White Cheddar Style/vegan or organic cheddar

1 tablespoon fresh parsley, minced

6-7 tablespoons ice cold water

5 tablespoons vegan butter

 

Method:

1. Heat a large oven proof pot with olive oil. Then add onion and garlic. Cook for 10 minutes and as it starts to brown, add celery and shallots and cook for a further 5 minutes.

2. Add carrots, capsicum and white wine. Continue to cook until the wine is absorbed.

3. Add the paprika, liquid smoke, lemon thyme, bay leaves and parsley.

4. Saute the vegetables for a couple of minutes, then add the tomato pulp. Continue to cook until the carrots start to soften

5. Add the zucchini, kidney beans, liquid stock, sea salt and black pepper. Bring to the boil, then leave to a simmer for 30 minutes.

6. In the meantime preheat the oven to 180 degrees.

7. Before placing the stew in the oven, prepare the dumplings. In a large mixing bowl add flour, cheddar, and parsley. Then add the butter and mix it through with your hands. Then add cold water one tablespoon at a time, until it forms a dough.

8. Roll the dough into about 12 balls.

9. Top the stew with the dumplings on the outer edge.

10. Bake for 30 minutes, then serve.

*Serves 6

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Sweet Potato Soup: two ways

The humble sweet potato makes a regular appearance on our dinner table. It is so nutritious and contains high amounts of fiber, vitamin A, vitamin B5, B6, thiamin, niacin, riboflavin, carotenoids. We eat a lot of them at the moment since its one of the few vegetables my toddler will eat on her own accord. We usually roast them whole or in rounds. I also love to add them to soups to both thicken and add sweetness. These are a couple of my favourite sweet potato soup recipes, which are sure to satisfy the largest appetite.

 

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Summer Bean Dips

If you in Australia in the moment your either sweating it out or chilling in the air-con. This summer has been pretty brutal. I just got back from Melbourne, which was surprisingly some what worse than Brisbane. In this heat its difficult to think of something quick to cook that won’t heat up your insides. I prefer to make bean dips, which are quick and easy to put together and are a filling meat-free alternative. I like to have them on top of a veggie bowl, a salad, in a wrap or with tortilla chips. These are a few of my go-to bean dips.

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Sprouted Chickpea Peanut Butter Hummus

(vegan, raw, gluten free, soy free)

Ingredients:

1 cup sprouted chickpeas

2 garlic cloves (crushed)

3-4 tablespoons peanut butter

3 tablespoons lemon juice

4 tablespoons olive oil

3 tablespoons filtered water

2 tablespoons ground cumin

1 teaspoon sweet hungarian paprika

1 teaspoon ground coriander

sea salt to taste

Method:

1. Place chickpeas into the processor. Blend until they break down a little.

2. Add the remaining ingredients. Continue to blend until smooth and creamy.

*Makes 1 cup

 

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Red Capsicum & Green Lentil Hummus

(vegan, gluten free, soy free, nut free)

Ingredients:

2 capsicums

4 cloves garlic

1 cup green lentils (3 cups cooked)

2 tablespoons unhulled tahini

2/3 cup olive oil

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon cayenne pepper

3 tablespoons nutritional yeast

sea salt to taste

Method:

1. Place the lentils in a pot of water, bring to the boil then cook on a simmer till ready. Should take less then 30mins if presoaked.

2. Roast 2 capsicums and garlic in the oven until the skin of capsicum has blackened.

3, Peel skin from the capsicum and roughly chop.

4. In the processor add green lentils, roasted capsicum and garlic.

5. While the processor is on add the rest of the ingredients.

*Makes about 3.5 cups.

 

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Cheesy Brown Lentil Hummus 

(vegan, gluten free, soy free, nut free)

Ingredients:

1 cup cooked small brown lentils

2 small cloves of garlic

2 tablespoons extra virgin olive oil

2 tablespoons tahini

1/2 cup italian parsley

1/2 teaspoon garlic powder

1 teaspoon curry powder

2 tablespoons nutritional yeast

sea salt to taste

black sesame seeds to garnish (optional)

Method:

1. Place brown lentils and garlic in the processor and blend.

2. While its processing add olive oil and tahini.

3. Then add italian parsley and continue to blend.

4. While its still processing add garlic powder, curry powder, nutritional yeast and sea salt.

5. Once  all the ingredients have broken down in a dip, serve and top with black sesame seeds.

*Makes 2 cups

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Lime spiked Black bean and Beetroot Dip 

(vegan, gluten free, soy free, nut free)

Ingredients:

2 cups cooked black beans

1 large clove of garlic

1 cup grated beetroot

juice from 1.5 limes

1 tablespoon ground cumin

1 tablespoon onion flakes (or onion powder)

1/2 tablespoon smoked paprika

ground cayenne pepper to taste

sea salt to taste

1 cup loosely packed coriander leaves

Method:

1. Place black beans, garlic, beetroot and lime juice in a high speed blender or processor. Blend until smooth.

2. Add the spices and sea salt to taste and blend through.

3. Lastly add the coriander and pulse till it has broken down a little, but so you can still see specs of green through the dip.

*Makes 2 cups

The best Tofu Scramble

One of our favourite recipes that is always appears on our breakfast table at least once to twice a week is Tofu Scramble. Everyone loves this recipe. My partner Marco is always requesting it and Octavia also loves her ‘tofa’ as well. In fact when I make this recipe this is the only thing on that table she will eat. Its so cute seeing her stuffing her face with tofu. If you don’t eat eggs or just want a healthy hearty breakfast or lunch option this is a great recipe to have up your sleeve.

I published the recipe Tofu Scramble with Sun-dried Tomatoes and Kale a while back on my old blog. It is adapted from Kris Carr’s Tofu Country Scramble from her cook book Crazy Sexy Kitchen.

Over the past few years I have tried many different versions of tofu scramble from different vegan and vegan friendly cafes. However something was always off. They were too watery or not flavoursome enough. I don’t even order it anymore because none compete with this recipe.

The key ingredients that make this recipe great is the firmness of the tofu, the zing of the sun-dried tomatoes, the flavour of the tamari, the aroma and colour of the turmeric and savoury taste of the nutritional yeast. With these components you can pair it any type of onion or shallot, any leafy green, mushrooms or other veggies you have on hand. If your not familiar with these ingredients you can find them in your grocery store health food aisle or any good health food shop.

We usually serve Tofu Scramble with toasted sourdough with avocado and some black sesame seeds. I recommend you try this recipe with your family and see if they prefer this over traditional scrambled eggs. I can tell you with personal experience that I have served both side by side and everyone preferred this dish.

Tofu Scramble with Sun-dried Tomatoes and Kale

(vegan, gluten free, nut free)

Ingredients:

1 tablespoon olive oil

1 medium red onion, diced

2-3 shallots, diced

10-12 sun-dried tomatoes, diced

500 g medium-firm organic tofu (pressed and crumbled or cubed)

1 large handful of curly kale, roughly chopped

2 tablespoons gluten free organic soy sauce

1/2 teaspoon ground turmeric

3 heaped tablespoons nutritional yeast

sea salt & black pepper to taste

Method:

1. Heat a pan with olive oil  on a medium heat. Then sauté the red onion and shallots for a couple of minutes before adding sun-dried tomatoes. Continue to sauté till the onions start to soften.

2. Add the crumbled tofu and sauté for another couple of minutes until the tofu starts to brown a little.

3. Add the kale, soy sauce, turmeric and nutritional yeast, sea salt & black pepper and cook until the kale has wilted.  Serve immediate.

*Serves 4