Hello & goodbye… and hello again!

In this day and age, technology surrounds us and amongst all the social media platforms, it was simply too much to keep up with.  To be honest, I arrived at a standstill recently when it came to social media. You may or may not have noticed that my food-focused Instagram account @momentsofdi_ is no longer active. It was a difficult decision to make however I know it was the right thing to do.

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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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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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Seed cycling and why I do it… and the ultimate hemp and lemon dressing for in between.

Y’all who have been following me for awhile would know how much I love tahini. As in literally tahini on anything and everything…okay, okay, maybe not everything but you know what I mean. There are two weeks of my month where I cannot consume tahini or there sesame products and that makes me relatively sad. Those who have also been following me for awhile would know that I follow seed-cycling principles. What is that? I hear many of you ask. Let me explain!

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Hasselback potatoes and chilli chickpeas (GF)

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…

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Roast cauliflower, carrot and wild rice soup with borlotti beans (GF)

To be honest, I have never been a fan of soup. Well, I don’t detest them, I simply prefer foods with more texture. Although delicious and flavourful, they are often satisfying for a hot minute before you’re lookin’ for snacks again. I have learnt to up the satisfaction factor by increasing the amount of protein in my recipes including the good old humble bean. In this recipe, I have also added wild rice for a delicious, nutty texture.

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Baked potatoes with curried borlotti bean and mint raita (GF)

Oh look, another potato recipe! Who doesn’t love the humble potato though. A powerhouse of nutrients despite the confusion in society where they are considered unhealthy due to their carbohydrate component. But what people do not realise is that potatoes are not unhealthy however it is the way that they are cooked that makes the difference. This recipe incorporates organic potatoes that are firstly boiled before being halved, stuffed and baked.

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