I must admit that it has beens years since I attempted making shortcrust pastry. Well before my plant-based lifestyle in fact. I decided to create a pastry using wholemeal spelt flour and coconut oil and it turned out flakey and crispy just like I intended! The filling for this tart was a creamy chickpea base filled with wholesome organic English spinach leaves and topped with macadamia “feta” and sweet roasted beets.
I am utterly obsessed with chickpeas at the moment whether it is roasted until crunchy, ground into a flour or added to curries/ chilli recipes. This meal is laden with plenty of plantbased protein and fibre amongst folate, vitamin B and prebiotics for a healthy gut. Although the meal sounds a little fancy and maybe a little complicated, it truly isn’t!
On this day, I realised that I had legumes for lunch, snacks and dinner! I don’t think there is nothing wrong with that especially in a plantbased diet especially if the legumes are sourced organically and sustainable. Legumes are cheap and are an excellent source of fibre, protein, folate, vitamin B, magnesium and can be used in so many different dishes. Say hello to the humble yet absolutely delicious peanut butter brownies with a salted caramel. Sounds luxurious and guilt-laden right? Fear not- these are wholefoods based and use organic, homecooked chickpeas!
Once again, I wasn’t really going to be posting this recipe on the blog as it is so ridiculously easy however many individuals have enquired for it anyway. So here it is… although I feel like I should change my blog name to include the words “lentil obsession” in the domain. Just a note, if you have an over-eager husband who is currently going through a hot sauce phase; do NOT allow him near this dish. My beautiful hot-sauce crazed husband added half a bottle of habanero hot sauce in the dish when he was “helping out”. Yeah, my head only just slowly glued itself together a few days later…
So, many of you share my love for cauliflower- in particular, roasted cauliflower. One of my most favourite flavours to roast my cauliflower in is with organic, unpasteurised miso paste. This meal is abundant with healthy probiotics for a healthy gut including kimchi, miso (more ideal if it hasn’t been heated too much like in this recipe however the flavour is still delicious) as well as probiotics thanks to the chickpeas, quinoa and cauliflower.
Winter being officially here this week, soup weather has also begun! Unfortunately more often than not, soups can be overly thin and filling for no longer than a hot minute. I prefer thick, chunky soups that are nutrient rich- filled with warming spices, grounding vegetables and a good dose of healthy plant based protein and fats. The addition of my homemade no-knead chickpea flour flatbreads were a lovely addition to the meal.