Pinto bean cannelloni with bechamel sauce

Apologies for the lack of posts lately- the ups and downs of life had their role to play.

I bought some fancy quality cannelloni pasta shells awhile ago and instead of making the usual spinach and “ricotta” dish, I decided to do a spicy pinto bean sauce as well as an oatmilk bechamel. All dairy-free, seed-free and soy-free (not that there is anything wrong with them).

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Chocolate, blueberry and oat cookies (GFO)

I’m not going to hide the fact that I am a chronic snacker. I’m also not going to hide the fact that considering it’s currently just my husband and I at home, we go through a lot of food including the mostly-healthy snacks I bake and create. These chocolate, blueberry and oat cookies are delightful raw or baked!

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Zucchini and mushroom “frittata” (GF)

If there is one thing I miss since transitioning to a plantbased lifestyle, it is eggs. I used to justify the consumption of eggs as ok if they were “organic and free-range” however my more ethical and vegan-educated mind now knows that eggs are still eggs. I used to always make a large tray of frittatas or quiches up to last a few days for lunches and now I can make eggless versions thanks to the existence of chickpea aka besan flour.

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Calendula, carrot and turmeric chai cookies (GF)

On this day I had lots of organic carrots that I purchased on special. On this day I was craving carrot cake. On this day I was also craving cookies. All healthy and vegan versions of course. Combine all this and I have a tray of carrot cake cookies laden with secret untraditional ingredients- because that’s how I roll….roll into bed with a  belly full of cookies that is!

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Japanese pumpkin and adzuki bean masala stew (GF)

Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?

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Quinoa pizza with roast fennel, potato and broccoli + cashew mozzarella (GF)

It has been cold and rainy the last day or two and I am craving pizza. I had soaked some cashews and quinoa the night before with intentions of preparing a warm quinoa bowl with a cashew dressing however I decided to make a quinoa pizza with roast organic vegetables that I had delivered the day before as well as my homemade cashew mozzarella. The result? My cravings satisfied without any guilt or sluggishness!

In the past I have made pizza bases using lentils and mungbeans before and quinoa works just as well. The best thing is that this is low fat, high protein, high fibre and gluten free. Oh, did I also mention it is a lot easier and simpler then the name of the recipe sounds! Of course, the toppings can be easily substituted for whatever you have on hand, including premade vegan cheeses!

RECIPE:

1 cup dried organic quinoa, soaked and rinsed

1/2 cup filtered water

1 TSPN baking powder

1 TSPN dried basil

One organic fennel, sliced

1/2 head organic broccoli, cut into florets

1 large organic potato, thinly sliced

1/3 cup organic tomato passata

1 TBSP olive oil

1 serve of cashew mozzarella- recipe here

1. Blend the quinoa, water, baking powder and dried basil until smooth.

2. Pour the batter into a round, lined tin and spread evenly.

3. Bake for 15 minutes at 180C. Cool.

4. Line a large baking tray with the vegetables and drizzle with olive oil. Roast for 25 minutes.

5. Prepare the cashew mozzarella as per recipe.

6. Spread the tomato passata evenly on the quinoa pizza base. Top with the vegetables and dollops of cashew mozzarella.

7. Bake the pizza for 15 minutes and serve!

I hope you enjoy the recipe and as always, let me know if you make the recipe!

Much love,

Di ♡

“Make your life a masterpiece. Imagine no limitations on what you can be, have or do.”- Brian Tracy.

Sweet potato and lentil pie (GF)

I must admit that even pre-vegan, I was never a fan of shepherds pie (or potato-topped pie to some of you). I was never a fan of mashed potato- strange I know, or mince. However, my husband absolutely loved it and over the last couple of years I have created several different versions of this dish using chunky mashed potato/sweet potato and lentils.

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