Place the roasted veggies in a dish. (see previous post).
Ingredients:
Roasted veggies
1 whole cauliflower (trimmed).
1 Tbl spoon of vegan Parmesan cheese (or real)
1 Tbl spoon of gram flour
2 Tsp of Dijon mustard
1/2 pint of unsweetened soy milk
4 eggs
1 Tbl spoon of oatmeal (optional).
Method:
Place the veggies in the bottom of a good sized dish and place in the oven to heat through. (oven about 180c).
Steam cauliflower till soft (well cooked/overcooked)
In a blender blend up cauliflower with soy milk, mustard, seasoning and gram flour.
Add the eggs and blend thoroughly. The consistency should be like thick double cream.
Pour over the veggies.
Sprinkle with the vegan (or regular cheese).
Bake for 30-40 mins until browner in top and fluffy.
Serve, but watch it the top is very hot.
Serve alone or with a plain salad.
This topping can be used in top of aubergines or other veggies.
Add eggs and oatmeal and blend again.
Steam a whole cauliflower
Sunday, 29 August 2010
Spiced and sage roasted butternut and red onions
I love the sweetness of roasted butternut squash and red onions and it's a great combination which can then be used in so many dishes from salads to risottoes etc.,
Peel 2 butternut squash, deseed and chop into large dice. (you can roast with the skin on, but I prefer without).
Take 6-8 small red onions. Quarter and peel off papery skins.
Finely chops some fresh sage if you have it, spinkle veg with salt and pepper, and some hot sauce (optional).
In a baking tray heat a tablespoon approx of coconut oil (or any oil, but coconut is my favourite). (Set oven to very hot say 230c).
Once oil is hot toss veggies in the oil and mix thoroughly.
Cook for 30 mins. Turn over and then cook for 15 to 20 mins longer until soft and caramelised.
See next recipe for an idea of what to do with them for a yummy suppers dish.
Peel 2 butternut squash, deseed and chop into large dice. (you can roast with the skin on, but I prefer without).
Take 6-8 small red onions. Quarter and peel off papery skins.
Finely chops some fresh sage if you have it, spinkle veg with salt and pepper, and some hot sauce (optional).
In a baking tray heat a tablespoon approx of coconut oil (or any oil, but coconut is my favourite). (Set oven to very hot say 230c).
Once oil is hot toss veggies in the oil and mix thoroughly.
Cook for 30 mins. Turn over and then cook for 15 to 20 mins longer until soft and caramelised.
See next recipe for an idea of what to do with them for a yummy suppers dish.
Saturday, 28 August 2010
Sizzling Strawberries
Yes that is the title.
Ingredients:
Strawberries (washed, hulled, cut up and placed in serving bowls sprinkle with lemon juice and sugar or sugar substitute, such as Xylitol).
Porridge Oats (1 TBL spoon per person)
2 Tsp of coconut oil per person
1 Dsp Sugar or Xylitol per person)
Method -
Heat a dry frying pan over a high heat.
Place oats in the pan and toast until golden brown.
As they brown, add the coconut oil (turn heat down as they may burn).
Add the sugar and allow to dissolve. Cook until the oats are covered in the hot syrup and are golden and glazed.
Pour/sprinkle the "hot granola" over the strawberries and they will sizzle!
Beware - The Oats are hot (well they would be, they've just come out of a frying pan). Obligatory UK Health & Safety Warning. (Laugh out loud).
Enjoy.
Ingredients:
Strawberries (washed, hulled, cut up and placed in serving bowls sprinkle with lemon juice and sugar or sugar substitute, such as Xylitol).
Porridge Oats (1 TBL spoon per person)
2 Tsp of coconut oil per person
1 Dsp Sugar or Xylitol per person)
Method -
Heat a dry frying pan over a high heat.
Place oats in the pan and toast until golden brown.
As they brown, add the coconut oil (turn heat down as they may burn).
Add the sugar and allow to dissolve. Cook until the oats are covered in the hot syrup and are golden and glazed.
Pour/sprinkle the "hot granola" over the strawberries and they will sizzle!
Beware - The Oats are hot (well they would be, they've just come out of a frying pan). Obligatory UK Health & Safety Warning. (Laugh out loud).
Enjoy.
Quinoa Tabbouleh - a new take on an old Middle Eastern Friend
I have spent a lot of time in the Middle East and i love the food. One of my favourites is Tabbouleh which is traditionally made with Bulgar Wheat.
My version is certainly not traditional but to heck with that, it's my version so there.
Ingredients:
4 cups of dry quinoa (cook and drain)
3 packs of flat leaf parsley (you can use curly but i prefer flat - just a personal choice)
4 Lemons (I use the zest then the flesh, but you could just juice them
1 Tbl spoon of lazy garlic or 4 cloves chopped.
Finely chopped red onions.
4-6 Finely chopped fresh tomatoes.
A glug of olive oil (optional - as i use lazy garlic i do not add more oil)
Method:
Put the cooled strained Quinoa in a bowl
Blitz up 1 pack of parsley with the lemon juice & season with salt (or salt substitute) and lots of black pepper.
Add finely chopped red onion.
Chop remaining parsley finely.
Mix together.
Best chilled for a couple of hours before serving.
My version is certainly not traditional but to heck with that, it's my version so there.
Ingredients:
4 cups of dry quinoa (cook and drain)
3 packs of flat leaf parsley (you can use curly but i prefer flat - just a personal choice)
4 Lemons (I use the zest then the flesh, but you could just juice them
1 Tbl spoon of lazy garlic or 4 cloves chopped.
Finely chopped red onions.
4-6 Finely chopped fresh tomatoes.
A glug of olive oil (optional - as i use lazy garlic i do not add more oil)
Method:
Put the cooled strained Quinoa in a bowl
Blitz up 1 pack of parsley with the lemon juice & season with salt (or salt substitute) and lots of black pepper.
Add finely chopped red onion.
Chop remaining parsley finely.
Mix together.
Best chilled for a couple of hours before serving.
The "full till lunch, whenever that may be, breakfast smoothie"
Been busy, so have not blogged for a while. What i noticed was that i was doing the same thing each day for breakfast as i was in a hurry. The good thing is that the breakfast that i was making was keeping me full up until lunch, even if lunch was at 3 or 4pm and breakfast at 7am.
Conventional smoothies are often high in sugar and dairy. Not good. So here is my version.
2 Cups of soy milk (i prefer the Alpro Vanilla one, personally).
1 banana (i use the speckled ones as Richard eschews those in favour of the less ripe ones).
8-10 strawberries (or equivalent amount of other soft fruits, apricots, raspberries, etc.,)
2 Tbl spoons of soy yogurt (optional)
2-3 Tbl spoons of rolled oats (or oatmeal)
1 Tbl spoon of protein powder (i use the soy one - but optional)
2 handfuls of ice cubes (you could use frozen fruits too instead, or crushed ice if you do not have powerful blender like the vita mix).
Method -
Chuck it all in a blender and whizz until smooth and serve.
You'll be full all day, i promise.
Conventional smoothies are often high in sugar and dairy. Not good. So here is my version.
2 Cups of soy milk (i prefer the Alpro Vanilla one, personally).
1 banana (i use the speckled ones as Richard eschews those in favour of the less ripe ones).
8-10 strawberries (or equivalent amount of other soft fruits, apricots, raspberries, etc.,)
2 Tbl spoons of soy yogurt (optional)
2-3 Tbl spoons of rolled oats (or oatmeal)
1 Tbl spoon of protein powder (i use the soy one - but optional)
2 handfuls of ice cubes (you could use frozen fruits too instead, or crushed ice if you do not have powerful blender like the vita mix).
Method -
Chuck it all in a blender and whizz until smooth and serve.
You'll be full all day, i promise.
Sunday, 8 August 2010
More places for healthy food in London - Tossed & Food Secret
A quick entry to suggest that you try out Tossed - A brilliant place for healthy food in London. Their branch near my office on St. Martins' Lane is tucked away. Seek it out and brave the lunchtime queues for excellent bespoke salads.
www.tosseduk.com
Another good place for healthy food is Food Secret. http://foodsecret.com/
Food Secret is more trendy being close to Carnaby Street, but it is good if a little disorganised. I'm sure that it will bed down in time as it is still quite new.
www.tosseduk.com
Another good place for healthy food is Food Secret. http://foodsecret.com/
Food Secret is more trendy being close to Carnaby Street, but it is good if a little disorganised. I'm sure that it will bed down in time as it is still quite new.
Sweet chilli Cauliflower Salad
Cauliflower is so good for you. I love it cooked but also like it raw. Love that crunchy bite. Wanted to have something spicy, so came up with this salad....
Ingredients:
1 small fresh cauliflower
1/4-1/2 of white cabbage
1 Small red onion
Bamboo Shoots (i used the ones in brine in jars)
Some Chilli Sauce (to taste) 1/2 tsp of Liquid Fire
1 Tbl spoon of Agarve Syrup or Sugar Syrup
1 Tbl spoon of white wine vinegar
Method:
Remove leaves from cauliflower and most of the stalk. Chop finely.
Finely chop the onion and add to the cauliflower.
Add bamboo shoots.
Shred cabbage finely and mix with onion and cauliflower.
Mix dressing ingredients and taste for fireyness (is there such a word?)
Throw dressing in a toss. Chill and serve later, or serve now.
Variations:
add some toasted sesame seeds or toasted cashew nuts for extra protein.
Ingredients:
1 small fresh cauliflower
1/4-1/2 of white cabbage
1 Small red onion
Bamboo Shoots (i used the ones in brine in jars)
Some Chilli Sauce (to taste) 1/2 tsp of Liquid Fire
1 Tbl spoon of Agarve Syrup or Sugar Syrup
1 Tbl spoon of white wine vinegar
Method:
Remove leaves from cauliflower and most of the stalk. Chop finely.
Finely chop the onion and add to the cauliflower.
Add bamboo shoots.
Shred cabbage finely and mix with onion and cauliflower.
Mix dressing ingredients and taste for fireyness (is there such a word?)
Throw dressing in a toss. Chill and serve later, or serve now.
Variations:
add some toasted sesame seeds or toasted cashew nuts for extra protein.
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