Good evening lovely humans- I hope you are well and happy. I have just come back from a beautiful holiday in Tasmania with my husband and I feel so refreshed and relaxed. As much as I’d love to relax amongst nature, drive around farmland, pat and feed animals and eat delicious food, I am slowly getting back to reality. I have spent the day catching up on online lectures and currently, I am writing this blog post and watching latest Riverdale episode, all whilst eating organic chocolate in my pyjamas.
Have you even had cabbage rolls? I had lots of organic cabbage laying around in the crisper and wanted to try something different for dinner so I came up with this delicious, healthy and relatively easy recipe. Lightly steamed cabbage leaves, filled with a mushroom lentil mixture and rolled up before baking in a tomato passata sauce with macadamia feta sprinkled on top. Have you even had cabbage rolls?
Happy weekend pals! Those from the Southern Hemisphere, I hope you are all enjoying this beautiful Spring sunshine (and not suffering from the much-dreaded hay fever like I have randomly started!). I’ve been craving some muesli bar-like snacks for awhile and came up with this recipe using organic puffed quinoa that I found at my local health food store.
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.
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).
So on this chilly, winter’s day I should be studying for my upcoming exam but to true Diana-style, it seems that I’d rather procrastinate or moreso, procrastibake. Fast forward an hour or so and here I have an amazing banana, passionfruit and pecan cake using wholemeal spelt flour and passionfruit yoghurt. So soft. So comforting. So delicious.
Oh hello, here is another curry recipe! My love for curry recipes especially dahl is never-ending especially during autumn and winter when our body thrives on the nourishing, grounding and healing spices. Mung bean, like any other legume is high in plant based protein, complex carbohydrates and fibre amongst micronutrients like folate. Throw these nourishing ingredients in a pot and let it simmer away for the hour and voila, a nutrient-dense, hearty meal is ready with plenty of leftovers for future meals.