Showing posts with label vegetarian. Show all posts
Showing posts with label vegetarian. Show all posts

RECIPE | Vegan Creamy Coriander Tofu Curry

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Happy National Vegetarian Week!! I love that National Vegetarian Week also falls on my one year 'Veganversary'. I've been vegan for a whole year! Woow, I can't believe it. I still remember back when I aspired to be vegan. It took me years to work up to it, and it turned out to be the easiest and best thing I ever did for myself and my family. Yay!

To celebrate National Vegetarian Week and my one year 'Veganversary' I'm going to share with you a super duper delicious recipe that I served at my mum's birthday dinner last weekend. Everyone around the table couldn't get enough of it and there were even some third helpings being had.

The kind team at Ilumi sent me a box of goodies to try out, I collaborated with them a couple of years ago before I stopped eating meat so I was really excited to try out their meat free range of food this time around.  I was able to use their gorgeous turmeric rice to accompany this recipe, it was so easy to pop it in the microwave a couple of minutes before serving and have one less thing to worry about on the stove.

They're doing a 3 for 2 offer on their entire vegetarian food range until Sunday so head over to their website for more details and fun pickings: www.ilumiworld.com

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Ingredients:
(serves 4)

1 tbsp coconut oil
1 tsp mustard seeds
1 tsp cumin seeds
1 onion, chopped 
A thumb of ginger (about 1.5 inches), crushed into a paste
4 tomatoes, pureed
A large handful of coriander leaves (cilantro)
2 tbsp maple syrup
1 tsp turmeric powder
1 tbsp coriander powder
3 bell peppers, deseeded and chopped
350g silken tofu, pureed
350g firm tofu, pressed and cut into cubes (optional)
Ground Pepper
Sea Salt to taste
Rice to serve


Directions:

Heat up your coconut oil on a medium heat then add mustard seeds and cumin seeds to the pan moving them around constantly until the mustard seeds start to pop. Add onions and ginger paste to the pan and cook for 1 or 2 minutes. Pour in 1.5 cups boiling water, pureed tomatoes, half the coriander leaves, maple syrup, turmeric powder and coriander powder. Stir well and let it cook for about 10 minutes stirring occasionally. 

Add the pureed silken tofu, chopped peppers, the left over coriander leaves, the cubes of firm tofu (if using) and salt and pepper to taste (I recommend the pepper as it helps 'activate' the goodness in the turmeric). Reduce the heat and simmer for a further 15 minutes, stirring occasionally. If it gets too thick add some water.

Side Note:

We ate this dish without the firm tofu, but my mum, the only meat eater around the table, made the suggestion to add it. Everyone else thought it was perfect without, but if you have people around your table who are used to having a meaty texture in their curries perhaps add the tofu so they can get their texture fix. Personally next time I make it I'll do it the same as before, without the firm tofu. 

RECIPE | Easiest Aminos Rice

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A lot of people overlook the importance of whole grains in their diet but whole grains contain so much goodness which helps every part of our bodies function properly. Whole grain rice is full of fibre, protein and so many essential vitamins and minerals your body needs to feel fantastic. And what's even better is that whole grain rice is really delicious!

Rice can be used in so many different ways but sometimes when the fridge is empty or I'm in a rush (or can't be bothered to cook anything more exciting) I always fall back on liquid aminos. We are absolutely obsessed with this dish at home as it tastes great, can be prepared quickly (especially if you have leftover rice) and it's really easy to throw some additional dishes on the table to make a complete healthy meal. 

Bragg Liquid Aminos is a really great addition to meals. It contains 16 of the 20 amino acids, some of which you can only get through diet. It's basically plant protein in a bottle and it tastes delicious. 


Ingredients:
Leftover Whole Grain Rice (or cook a batch to packet instructions)
Bragg Liquid Aminos


Directions:
Spray (or pour of you don't have the spray bottle) liquid aminos over your rice to taste, we use about 15 sprays (or 1 tablespoon) per cup of rice, and serve with some nutritious side dishes to make a delicious meal. Or eat on it's own if you're feeling glutinous. Simple. As. That.

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Vegan Food Diary

I can't do my vegan food diary as I was doing before. Firstly, on the days I work we don't get home until 7pm, Orlaith has already been fed by her childminder (who is amazing and cooks her fresh vegan dinners every night) and the sun has already gone in (the sun is my photography light).  So basically I just grab photos of food here and there wherever I get a chance now. It's usually on the days I don't work, and is usually some kind of leftover from dinner the night before. P.S. on week days I either eat leftovers for dinner or a big bowl of miso soup with noodles so there's nothing too exciting that's being missed.

Orlaith's still in a more picky phase. Honestly sometimes she looks at her food like I've dumped a bunch of alien people on her plate. It's just a different type of broccoli mate, just eat it. I probably don't help by making random things that she probably won't like but I love recipe testing and discovering new dishes to add to our 'love' list. It's a bit of give and take most days.  

Vegan Food Diary
Pesto Pasta w/ Spinach, Avocado, Toasted Pine Nuts + Nutritional Yeast - We absolutely love pasta. I try not to make it too often, maybe once every week or two, because we tend to have less veg when we eat it. Orlaith had hers just with the pesto + nutritional yeast. The pesto was shop bought, Sacla do a lovely vegan one we use often (here).

Vegan Food Diary
Potato + Lentil Stew w/ Rice + Veg - Ok, I'm fully aware this may look gross in the picture but it's one of our absolute favourite recipes we make at home. It's meant to be a soup but I cook it longer so it turns into more of a stew and serve it with grains and veg, It's packed with lentils and beautiful spices. I gave it to Orlaith and her friend who came over for a playdate and they couldn't get enough of it.

Vegan Food Diary
Leftover Sweet Potato Gratin w/ Baby Corn, Yellow Peppers, Toasted Peanuts + Avocado - If you like Asian food you'd like this sweet potato gratin (recipe here). Orlaith had one taste and recoiled like I'd put poison in her mouth (hah) so I ended up making her steamed corn on the cob and tender stem broccoli instead. I generally don't make separate meals but the flavours were strong on this one. I quite liked it but probably won't make it again.

Vegan Food Diary
Leftover Black Beans + Rice w/ Kale + Avocado - These black beans are another favourite of ours. We had them for dinner the night before, with the rice and black beans separated and served with tender stem broccoli.


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Vegan Food Diary

Orlaith is being super fussy with her food right now. She's always eaten quite a wide range of food, but now she's refusing to eat certain things she's happily eaten in the past. I hope it's just a phase. It's not fun when I spend time planning and preparing a meal for it to be picked at and complained over. Five year olds ey!

Vegan Food Diary
Vegan Food Diary

Falafel & Roasted Pepper Fajitas / Salad - Orlaith had her wrap with just the roasted peppers, she's not a fan of falafel or avocado.  This falafel came from a packet and it wasn't the nicest one I've had.  I'll make my own next time.

Vegan Food Diary

Hotdogs - Yup, I had a super duper lazy kitchen day.  We like these meat free sausages.

Vegan Food Diary

Bang Bang Tofu - It looked and sounded so good but we weren't the biggest fans of this dish.  It was definitely edible, but there was nothing exciting about it.  Recipe found here.

Vegan Food Diary

Falafel Wraps - I had to use up the rest of the falafels so we made more wraps, this time with tahini and salad.  

Vegan Food Diary

Broccoli Quinoa Bowl - Another recipe that didn't quite hit the spot for us.  I thought it was fine, Orlaith disliked it and just ate the broccoli and toasted nuts out of it. I added avocado and a large quantity of chilli to mine to make it a bit more exciting. Recipe found here.

19 Oct '15 - 25 Oct '15
Monday: Falafel & Roasted Pepper Fajitas / Salad
Tuesday: Hotdogs
Wednesday: Bang Bang Tofu
Thursday: Leftovers
Friday: Falafel Wraps
Saturday: Broccoli Quinoa Bowl
Sunday: Dinner Out


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Vegan Food Diary

I'm happy to introduce this new feature on the blog.  I went (almost) fully vegan in May and Orlaith followed suit in September (we still eat honey so we're not 'officially' vegan but we do what works for our family).

Having a diet rich in predominantly plant based foods is the healthiest way to go.  I want to use this feature to share the food I cook for dinners during the week (and weekends if we eat at home too).  Orlaith and I sit down together at the table every day after school and eat the same meal so these meals are both adult and kid friendly.

I'll start adding recipes for some of my favourite meals soon, if you see a meal without a recipe link that you want to know more about please let me know in the comment section and I'll make it a priority to get the recipe up.  I hope this feature might encourage people to add a few more plants to their diets and perhaps a bit less meat.

Vegan Food Diary
Black Bean & Pumkin Orzo Soup - As soon as pumpkins hit the shops each year Orlaith begs me to make this recipe.  I added avocado and chilli to mine, Orlaith had hers plain.

Vegan Food Diary

Leftover Pumpkin & Black Bean Orzo Soup - The day after you make the pumpkin and black beans orzo soup the orzo soaks up all the sauce and it becomes more of a 'stew'.  I added mine to a bed of spinach and sprinkled it with coriander and chilli, Orlaith had hers plain.

Vegan Food Diary

Aubergine & Sweet Potato Curry - This is one of my favourite dishes at the moment.  Orlaith dislikes it... a lot.  Sorry kid, I was really craving aubergine and made it anyway.  Orlaith had double rice and a just few mouthfuls of the curry and ate hers with a bowl of peanuts. 

Vegan Food Diary

Leftover Aubergine & Sweet Potato Curry - I didn't get home until late on Friday so Orlaith and I ate separately. I mixed the rice and curry up and threw in a giant handful of spinach and some coriander when heating it up.  Orlaith had these noodles instead of the curry.

12 Oct '15 - 18 Oct '15
Monday: Pumpkin & Blackbean Orzo Soup
Tuesday: Leftovers
Wednesday: Aubergine & Sweet Potato Curry
Thursday: Dinner Out
Friday: Ramen Noodles in Miso Soup (& Leftovers)
Saturday: Dinner Out
Sunday: Dinner Out


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RECIPE | Sweet Almond Balls

Sweet Almond Balls

I'm slowly taking steps to reduce the amount of refined sugar and flour in my diet. So, instead of those lovely packets of biscuits I'm used to picking up from the shops, these days I try to make my own puddings and sweet treats when I get the chance.

These almond balls are such a winner in my house, the only problem is they are so moreish that every single one gets eaten regardless of how many I've made, so I always have to make them in small batches.


Ingredients:
(makes approximately 8 small balls)

80g ground almonds
1 tbsp manuka honey (or agave syrup)
3-4 tsp water
ground cinnamon


Directions:

If you have a grinding mill grind your almonds (I use the milling blade on the nutribullet for this). Knead the almonds with the honey or agave syrup and water with your hands until you've created a smooth mass. If it's too thick add more water until you're reached your desired consistency.  Form the paste into small balls and roll them in the ground cinnamon. These can be eaten immediately or kept in the fridge to eat later.


Quick Tip:

If you're using agave syrup for this recipe I would try adding less water (1-2 tsp). Manuka honey is thicker and therefore needs a bit more water to soften the paste up. 

Sweet Almond Balls
Sweet Almond Balls


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RECIPE | Kick Starter Juice

Kick Starter Juice

It's no secret that I'm in love with juicing and having a fresh juice first thing in the morning always gets me energised for the day. I've been juicing daily for the past couple of months and I've felt so many wonderful benefits. I've been making good choices in other areas of my diet which all goes hand in hand but one of the best changes for me is the amount of energy I have these days and living without the constant brain fog I've suffered with for so long.


Ingredients:
(Enough for 2 glasses)

half a lemon
2 carrots
2 oranges, peeled
1 grapefruit, peeled
1 apple, stalk removed
fresh ginger, thumb sized piece
health powder (optional)
water (optional)


Directions:

If you're using a health powder for that extra burst of goodness put a teaspoon or two in your juicing jug and add some water. Give it a good shake or stir until the powder has totally absorbed into the water (I currently use Baobab and Maca powder with citrus juices).

Juice all of your fresh ingredients through the juicer except for the lemon, which should be squeezed separately (you can also squeeze the oranges and grapefruit separately instead of putting them through the juicer if you prefer). Add the squeezed juice to the extracted juice, give everything a good mix with a spoon. Add water to dilute if you wish. Pour into a glass (with or without ice) and enjoy.


Quick Tips:

This is a very citrus rich juice. If your stomach is sensitive to acidic things I would probably dilute the juice even more, omit the lemon and not drink it on an empty stomach.

I am the worst at drinking water throughout the day so I often dilute my juices to get some water into my body. If you're sharing or making juice for kids always dilute with water!

Kick Starter Juice
Kick Starter Juice
Kick Starter Juice
Kick Starter Juice

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London | Tanya's Cafe

Tanya's Cafe

Last weekend I got to try the breakfast menu at Tanya's Cafe in Chelsea. Tanya's Cafe is an organic, raw cafe where I arranged to meet a friend for an early breakfast.  We had the best start to our day sipping cold pressed juices and catching up over a delightful raw breakfast.  This is my second time dining in a raw restaurant, and while the whole of the breakfast menu didn't jump out to me (I have weird food issues), there was definitely something for everyone and I really enjoyed my breakfast choice, Avo Un-Toast. My friend tried Jam Un-Toast and by the end of our meal we were all un-toasted out (in a good way).

The cold pressed juices were divine, in fact I think it's the first time I've had my juice cold pressed and, while I love my home made juices on my centrifugal juicer, the crystal clear juices at Tanya's Cafe are what dreams are made of. I had My Alkaliser for my first juice of the day and then My Doctor for an after meal treat. Both juices were lovely with a fresh ginger tang to them. My friend also had the My Calm shooter which is bursting with goodness and perfect if you don't want to fill up on a whole juice. The juices arrive so beautifully garnished with bright edible flowers.  If you're in the area but don't have time for a meal you can pop in and grab a juice to go.  Whenever I need a pick-me-up nothing does it better than a fresh juice. 

You can find Tanya's Cafe at myhotel Chelsea, 35 Ixworth place, London SW3 3QX and check out their menu online at www.tanyascafe.com.

Tanya's Cafe
Tanya's Cafe
Tanya's Cafe
Tanya's Cafe
Tanya's Cafe
Tanya's Cafe
Tanya's Cafe

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RECIPE | Eggs And Spinach On Rye

Eggs And Spinach On Rye

This is one of my favourite snacks. There's something about rye bread that is just so good. Orlaith isn't a fan of rye so this is one I get to make and devour all to myself without any chance of it being pinched by little hands (oh the luxury).


Ingredients:
(serves 2)

2 eggs
2 slices rye bread
2 handfuls fresh spinach
butter or spread (optional)


Directions:

Bring a pot of water to the boil and boil your eggs for around 5/6 minutes. While the eggs are cooking steam the spinach on a low heat for 5 minutes or until bright green and limp. In the meantime put the rye bread in the toaster (you may need to turn it over and toast the other side if you've got a small toaster).

Once everything has finished cooking spread the toasted rye bread with butter or spread (optional), put some wilted spinach on top then put an egg on top of each piece of bread. Slice the egg to cover the bread (I do this on top of the bread incase the yolk is still a bit runny).  Sprinkle with sea salt and freshly milled pepper.


Quick Tips:

This recipe is so easy to adjust. My favourite adjustments are adding marmite or mushed up avocado to the rye bread. Also toasted sesame seeds on top of the wilted spinach is lovely. Vegans or anyone with an egg allergy can replace the egg for tofu scramble!

Eggs And Spinach On Rye
Eggs And Spinach On Rye
Eggs And Spinach On Rye
Eggs And Spinach On Rye
This post was written in collaboration with British Lion Eggs.

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RECIPE | Refreshing Earl Grey Chia Seed Drink

Refreshing Earl Grey Chia Seed Drink

So, I've finally jumped on the chia seed bandwagon. When I read into them and saw how flipping amazing they are for you I went straight to the health food store and bought a bag (or two). Chia is high in fibre, protein and omega-3 and you should definitely be trying to incorporate these little guys into your diet.

It took me a while to find the perfect way to enjoy chia seeds then I finally teamed them with my favourite tea to create a refreshing and delicious chia drink that both Olaith and I love. This is double amazing because earl grey tea is an antioxidant and a natural disinfectant and is great for your digestion and teeth.  So many health benefits in one yummy drink!


Ingredients:
(makes one 300ml glass)

1 earl grey tea bag (or another black tea)
250 ml boiling water
50 ml milk (I use almond)
2 tbsp chia seeds
agave syrup (optional)


Directions:

Prepare your tea by putting the tea bag in 250ml of boiling water and leaving for around 5 to 10 minutes to infuse. Put your milk and tea into a glass or cup (please check it is shatter proof as you are using very hot water), add 2 tbsp of chia seeds and give it a good stir. If you like sweet tea you can add agave syrup until you've reached your desired sweetness. I use between 1 and 2 tsp of agave syrup per glass. Refrigerate for 4 hours (or overnight) stirring halfway through. Give it a stir before drinking.

Enjoy x

Refreshing Earl Grey Chia Seed Drink
Refreshing Earl Grey Chia Seed Drink
Refreshing Earl Grey Chia Seed Drink

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Healthy Snacks | Nakd

Healthy Snacks Nakd

One thing I like to do is snack. I have a fast metabolism and a terrible snacking habit and have just never been satisfied with three meals a day.  So for me finding healthy snacks is a must, there's nothing worse than snacking on junk all day. I've done it before and it does nothing for my energy levels, my skin or my general health.

I started buying Nakd bars a couple of years ago. They're made with whole nutritious ingredients and they taste great! Let me start by telling you first what they don't contain. Naked bars don't contain additives, preservatives, GM, dairy, wheat or gluten and they have zero added sugar (apart from the new 'Trek' bars).  All Nakd and Trek bars are vegan and they contain lots of my favourite beauty foods including nuts, oats and fruits, and one bar counts as one of your 'five a day'.

So as I said we've been eating Nakd cereal bars around here for a couple of years. Our go to bars are the chocolatey ones (of course) which are made with cocoa, but I've recently been trying more of their flavours and I'm really impressed with how great (and accurate) their other flavours are.

We always have a couple of Nakd bars in our house. They're great to eat when you're feeling peckish, or for popping in your bag for an 'on the go' snack. We take them on picnics with us and whenever Orlaith has a packed lunch she gets one in her lunchbox. There's nothing better than being able to give your child a treat without having to worry about the amount of junk going into their body or about them going crazy from the added sugar.

Have you tried Nakd bars? And if so, which is your favourite flavour?

Healthy Snacks Nakd
Healthy Snacks Nakd
This post was written in collaboration with Natural Balance Foods.


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RECIPE | Super Salad

Super Salad Recipe

I made some salad for dinner the other day and Orlaith made a bold statement: she said it was the best salad she'd ever eaten! And I don't think she's that far off, it was a mighty good salad and the perfect dish to serve to fussy eaters. It's like pick and mix and so easy to adjust and throw in your favourite veggies to the base ingredients to tailor it to your requirements because, let's face it, salads can be a bit weird sometimes.  If you're working with a lot of different taste buds you can serve optional additions on side plates for people to add as they please.


Ingredients:
(serves 2 generously | 4 side plates)

1 cup cooked couscous
1 handful of lettuce, chopped
1 handful of spinach, chopped
1 handful of baby kale, chopped
2 tbsp mixed seeds, toasted

Extra Options:
1/4 cucumber chopped
1/2 advocado, chopped
1 large tomato, chopped (or a handful of baby tomatoes)
1 handful of fresh herbs parsley/coriander/mint/basil
1/2 or 1 cooked chicken breast per person
2 tbsp feta cheese
(be creative, look at what's in your fridge, chop it up and throw it in)


Directions:

While the couscous (and chicken, if using) is cooking according to pack instructions, chop all the vegetables. Put them all in one bowl unless working with fussy eaters, in which case serve your chosen options on side plates. When the couscous is ready add it to the salad and mix everything up together.

Get your seed mix (I used almond flakes, pine nuts and sesame seeds) and gently toast them by continuously stirring them on a dry, heated pan. Once they've turned a light brown colour sprinkle them on top of the salad. If using feta cheese crumble it on now. Cooked chicken can be served on top in pieces or on a side plate.


Side Note:

Baby kale is a great alternative to regular kale when adding to salads. It's a lot more tender than regular kale which makes it more enjoyable to eat raw. And veggies are always better raw than cooked, and Florette is now selling baby kale by the bag full. On that note, if you're ever looking for salad ideas the Florette website is great with loads of interesting recipes. Check them out HERE.

Enjoy x

Super Salad Recipe
Super Salad Recipe
This post was written in collaboration with Florette Salad


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