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!
6 medium- large portobello mushrooms
Extra virgin olive oil to drizzle
Balsamic vinegar to drizzle
1.5 cups cooked chickpeas
2 garlic cloves
2 TBSP unhulled tahini
1 tspn cumin seeds
1/4 cup extra virgin olive oil
Salt & pepper to taste
- 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.
- Preheat the oven to 190C.
- 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.
- 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.
- Bake the mushrooms for 30 minutes.
- 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.
“When you own your breathe, nobody can steal your peace.”- Anonymous.
Oh look, another curry recipe! What can I say apart from the fact that this chilly afternoon weather makes me crave comforting yet nourishing and grounding food. To be honest, I wasn’t actually intending on making another curry but I guess adding coconut milk to a savoury spicy dish kinda makes it one right?
Continue reading “Japanese pumpkin and adzuki bean masala stew (GF)”
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!
Continue reading “Homemade flatbreads with chilli chickpea and crunchy kale chips (GF)”
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!
Continue reading “Wholefood peanut butter brownies with salted caramel (GF)”
My love for sweet potato is never-ending whether it is roasted, baked, steamed or mashed. I always ensure my root vegetables including potatoes are organic as conventionally-grown ones are sprayed heavily with pesticides to stop them from sprouting. Sweet potatoes are high in betacarotene- a form of vitamin A, vitamin B and C as well as fibre. One of my favourite combinations is roasted sweet potato with a lemon tahini sauce.
Continue reading “Warm sweet potato nourishbowl with stirfried organic vegetables and lemon tahini”
It is no secret that a majority of my lunch and dinners are some sort of nourish-bowl. You can see the ideal components of a nourish bowl here. This bowl is satisfying and warming during the cooler days thanks to the additional of dried chilli flakes in the baked tempeh and the fresh garlic and ginger in the sautéed kale. I have used my favourite lupin and wild red rice tempeh in this recipe which is soy-free and locally made.
Continue reading “Baked chilli tempeh nourishbowl (VG, GF)”
As Autumn is well and truly here with the crisp mornings and evenings, gone are the raw salads and in comes the warm nourish bowls. The key to the perfect nourish bowl is incorporating a balance of complex carbohydrates, a protein source, a healthy source of fat and an abundance of [organic] vegetables. I also top mine with fermented vegetables such as kimchi or sauerkraut however I also love a good drizzle of fermented hot sauce.
Continue reading “Warm wild rice and chickpea nourishbowl (VG, GF)”