All posts tagged: vegetarian

Meat Free Monday, Vegan Cannelloni

  After 5 years of being a vegetarian I pulled the hiatus while backpacking in South East Asia, it was  hard to travel with a specific dietary requirement, my diet was impeding my health as I was trying to balance an active lifestyle running and the resources that was available in my locality. Regardless I’ve since decided to adapt Meat Free Monday, I do it because of sustainability. It takes vast amount resource to produce meat; water, methane production,less use of growth hormone, antibiotics, chemicals. I’m not at all against eating meat, but it’s the method that is wrong to me, ethics is another reasoning. I can go forever talking about this, but I wont. I’m going to add one last bit though, “It cuts me every time I see waste, people over ordering and leaving bits to waste. It’s not uncommon to see chicken parts, half a fish, being left to be chuck in a restaurant, seriously. Think about it!. The living thing died in vain for the sake of your disposal, lovely. Live …

Gluten Free Waffles

Coconut flour is not only a low carb, gluten free alternative to wheat. It is high in protein, and contains more fibre than wheat brand has to offer. With all things good coconut waffles has to offer it’s now a regular show at home. Ingredients  1/3 cup unsweetened shredded coconut/ coconut flour 1 1/2 cups almond meal 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 5 eggs *preferably free range 3/4 cooked sweet potato mashed 1 teaspoon pure vanilla extract Method Preheat oven to 160 degrees c. to toast the coconut until golden brown and fragrant about 3 minutes. Remove from oven and set aside to cool. In a medium bowl, mix the almond flour, baking soda, salt, and cinnamon. In a seperate bowl, whisk together eggs, coconut milk, sweet potato, and vanilla until smooth. Add the toasted coconut and dry ingredients to the wet ingredients and whisk until combined. Allow the batter to rest for 10 minutes Pour batter onto the waffle iron (this will depend on the waffle maker you’re …

Black bean burger

Sick of tofu, Falafel, or mushroom burgers? Vegan or not, black bean patties might just be the alternative you’ve been looking for. These black bean burgers are high in protein, have a complex texture and winning flavour. The mixture comes together in just 25 minutes and can be used to make patties for cooking either on the backyard grill or indoors in a skillet. Black Bean Patties Prep time: 25minutes   cook time: 7-8minutes   Serves:  4-5 depending on side preferred  1 can black beans rinsed and drained 1/2 teaspoon minced garlic 1 tablespoon mustard 1 tablespoon buckwheat flour (standard white or wholemeal flour works too) 1 tablespoon rolled oats 1 tablespoon chopped jalapeños 2 tablespoon finely chopped onions or salsa if you have some lying around 1 tablespoon chopped walnuts 1/2 teaspoon salt, to taste 1. In a large bowl roughly mash beans with a fork until it is slightly pasty. 2. Add in the remainder of the ingredients until well mixed. 3. Using your hands form the burger patties into your desired size and …

Easy Chocolate Avocado Pudding

Do you ever get the urge to wear elasticated pants, turn on the tele and to gorge on a chocolate pudding? We’ll every, say one in a month I get mad cravings for chocolate, to combat I would generally make up a batch of clean eating treat to keep handy. Here is one for you chocolate lovers out there. x 1 ripe avocado 3 tablespoons cacao powder 2 tablespoons honey 2 tablespoon orange juice 1/2 teaspoon vanilla extract 1/2 teaspoon grounded chia seeds *optional, I like it with it gives the pudding a thicker consistency. A pinch of salt Place all the ingredients in a food processor. Blend until the mixture is completely smooth, scraping down the sides to even out the blend. Store in a airtight container to chill in the fridge for at least an hour or until ready to be consumed. To serve place the mousse in individual cups garnished with nuts, and fruits (it pairs particulary well with bananas, berries, and sliced oranges). Note: This will keep up to 4 days …

Pana Chocolate

A holy temple for the sweet toothed, Pana Chocolate Cafe is believed to be the first standalone raw, vegan dessert bar in the world. Home of guilt free cakes, ice cream, and chocolate with a twist, at Pana you’ll find yourself indulging the finest natural plant based organic treats, lovingly prepared closest to it’s natural form, free from gluten, refined sugar, dairy, and eggs. Raw desserts uses ingredients that encompasses super food status,  it’s a switch up between cacao over cocoa, the use predominant ingredients such as goji berries, maca, organic nuts, coconut, dates, figs, providing a rich in minerals and antioxidant boost in a beautiful dessert form. Recommended Raspberry Ripple Cake – Vanilla cashew base covered in raspberry chia jam, fresh raspberries and topped with Pana’s vanilla cheesecake. Pana Chocolate brand is famous for its raw chocolate bar, try their Cinnamon bar, made from 60% cacao with pure essential cinnamon bark oil. It’s been said to improve brain activity and concentration. Heck! grab a few bars to indulge at home. Pana Chocolate  401 Church Street, Richmond, Melbourne, …

Pumpkin Ice Cream

High in fiber, low in calories and incredibly versatile, personally I’m a big fan of all things pumpkin, so much I try not bake pumpkin pie at home unless it is to be made for a party. It’s a uh-oh! situation if I’m left alone with one, I have no self control I know! In the spirit of pumpkin season, I thought I’d shed light on one of my favourite ice cream recipe adapted from Williams-Sonoma Collection Series,Ice Cream. Ingredients 1 cup fresh pumpkin puree cooled 2 teaspoon vanilla extract 2 cups cream 4 tablespoons cup dark brown sugar/coconut sugae 5 egg yolks *preferably free range 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon salt pinch of nutmeg Method 1. Using a medium-sized pot, gently heat together 1 1/2 cups of cream and 2 tablespoons brown sugar until small bubbles begin to form around the outer edge of the pot. Stir regularly but do not boil. Remove from heat once sugar has dissolved. 2. In a large bowl, combine the egg yolks, cinnamon, …