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.
I must admit that when it comes to baking, savoury isn’t really my go-to. I guess it is because I prefer the sweet satisfaction of creating something from scratch as it reminds me of my childhood baking with my grandmother. This sweet potato savoury loaf is a delicious, nourishing and satisfying option for breakfast with avocado or peanut butter.
Goodmorning, on this crisp Winter’s morning . I don’t know about you but this is a week (who am I joking, I mean month… months) of comfort food. I’m not complaining as our comfort foods are always wholefoods based and a healthier version of traditional dishes. Why not make it a little healthier but making healthy and nourishing substitutions?
Ahhh, the good ol’ soy debate. Is it really that bad for you? Absolutely not. The issue and most of the misunderstanding when it comes to soy is that a majority of it is genetically modified. The other issue is the confusion behind the presence of isoflavones aka phytoestrogens which people assume imitate oestrogen effects.
Winter day often means comfort food and why not make it as nutritious when it is so easy? This creamy pasta dish contains no dairy products for the texture and consistency but instead it contains organic butternut pumpkin, garlic, onion and chestnuts roasted to perfection and blended with plant based milk and nutrition yeast for the optimal tasty yet nutritious sauce. I used organic khorasan (also known as kamut) pasta which is not technically gluten free (yet so easily adaptable) however if you can tolerate it, contains protein, complex carbohydrates, fibre as well as thiamine, niacin and magnesium.
Hands up who used to (or still does ☺) love a giant serve of nachos- the dense and heavy type loaded with salty crunchy corn chips, jarred salsa, greasy melted dairy cheese and then topped with sour cream…. me! But I wouldn’t touch that stuff with a ten foot pole if I had the chance now that I know the true values of the food and what they do to my body when I consume it. Fast forward a few wise years and here is a much more nourishing version that does not require a food coma afterwards!
I have been CRAVING a vegan and relatively healthy version of a citrus tart for awhile and when I was gratefully blessed with an abundance of homegrown limes (and lemons) from my husband’s parents recently I thought I would create a vegan version that does not involve a tonne of cashew nuts or coconut cream like many similar desserts include.