Creamy garlic pasta (without the cashews!) (GFO)

It’s hard to believe that I used to literally fear the thought of having a mouthful of pasta let alone a plate of it and boy, am I glad I snapped myself out of it! Carbohydrates… any food in general, should not be feared however in this current day and age where there is always a [food] trend to partake, it’s hard to know what is worthwhile.

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Hummus stuffed mushrooms (GF)

My oh my, the weather is slowly but surely warming up. I cannot believe that it is four more sleeps until Christmas! Hubby and I are keeping it low-key this year as I live so far away from my family and his parents are going away. I recently made these stuffed portobello mushrooms with homemade hummus and they were so delicious so I thought I would post them on the blog to share.

Although these baked mushrooms were the main aspect of my dinner, they would also make a wonderful side dish for any occasion including Christmas lunch/ dinner! Thanks to the hummus, they make a wonderful source of protein, healthy fats from the olive oil and tahini and when served with a grain or root vegetable, make a complete meal loaded with the necessary macro and micronutrients. Also, a little tip is to place your fresh mushrooms in some sunlight as it absorbs the vitamin D that you will absorb during digestion!

RECIPE:

6 medium- large portobello mushrooms

Extra virgin olive oil to drizzle

Balsamic vinegar to drizzle

Hummus

1.5 cups cooked chickpeas

3-4 shallots

2 garlic cloves

2 TBSP unhulled tahini

1 tspn cumin seeds

1/4 cup extra virgin olive oil

Salt & pepper to taste

Method

  1. In a blender, add the chickpeas, shallots, garlic, tahini, cumin seeds and olive oil. Blend until smooth. Add filtered water to get to your desired consistency. You don’t want the hummus too thin- you want to be able to stuff the mushrooms without it runnings over the sides of the mushrooms.
  2. Preheat the oven to 190C.
  3. Peel the mushrooms if required. I usually keep the skin on if the mushrooms are organic. There is no need to cut the core out of the mushrooms. Place the mushrooms on a baking tray.
  4. Using a teaspoon, stuff the mushrooms neatly. When you have stuffed all the mushrooms, drizzle them with a generous amount of olive oil and balsamic vinegar.
  5. Bake the mushrooms for 30 minutes.
  6. Serve with your favourite roast vegetable or salad. Enjoy!

I hope your Summer (or Winter in the northern hemisphere is full of joy at this time of the year. Have a safe and Merry Christmas and a Happy New Year. 

Much love,

Di ♡

“When you own your breathe, nobody can steal your peace.”- Anonymous.

Zucchini, banana, hazelnut chocolate cake (GF)

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.

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Baked red lentil and carrot falafels (GF)

One may be aware of my love for lentils and beans- all legumes in  fact! They are so versatile, packed full of nutrients including fibre, protein and folate and are so affordable especially when purchased in bulk. Lentils in particular are higher in protein compared to beans and are an excellent source of B vitamins and iron.

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Lentil and mushroom stuffed cabbage rolls (GF)

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?

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Spinach and chickpea tart

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.

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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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