Thursday, February 5, 2015

Summer breakfast ideas

I am a breakfast preson :-)
I just LOVE having breakfast - however, I must admit that I find I get bored with breakfast easily.

Here's 2 recipes that I've been loving over summer when it's too hot for having warm oats..... and I'm not bored with them!


Blueberry Buckwheat Breakfast

3/4 cup buckwheat

1/2 cup frozen blueberries
1 medjool date, pitted
splash of motherless milk
1 tablespoon flax

Place the buckwheat in a bowl of water and soak overnight.
In the morning drain the buckwheat and place in a blender with the blueberries, date and motherless milk. Pulse a few times until the mixture is combined and broken down but not completely smooth.
Serve in a bowl with the flax. 
  So creamy and delicious :-)
Anything purple is appealing to me!




Banana Soaked Mango Oats

1 banana
1 teaspoon coconut essence
3/4 cup rolled oats
1 mango

Place the banana and coconut essence in a blender with just enough cold water to cover it. Blend til smooth.
Place the oats and flax in a bowl and pour over the banana mixture. 
Place in the fridge for 10-15 minutes. 
The mixture will thicken and the oats will fluff up slightly.
Serve with a sliced mango.
Tropical flavours for breakfast :-)
So refreshing. 
 

Question of the day:
Do you prefer something different for breakfast in summer than winter?

Sunday, January 25, 2015

Easy Choc-Mint Biscuits

Happy Australia Day to all my Aussie readers.
I hope you are enjoying your long weekend. 

If you haven't found something amazing to make tomorrow then let me suggest these!
Lots of people think of Tim Tam's and Mint Slice as real 'Aussie' biscuits.
And yes, there are vegan versions available in the supermarket - but hey, why not make your own??!!

I don't pretend these are healthy, but then again, we're all allowed a treat occasionally.


EASY CHOC-MINT BISCUITS

You'll need:
Arnotts nice biscuits
Kingland Soy cream cheese
Your Inspiration at Home choc-mint powder (or alternatively cocoa powder with a drop of peppermint essence)
Lindt 70% dark chocolate block

Remove the creamcheese from the fridge and allow to soften for 10 minutes. Mix in the choc-mint powder (or cocoa and mint essence).
Spread the mixture over the top of nice biscuits. 
Melt the dark chocolate in a microwave on 50% power until soft and runny. Drizzle over the biscuits. 
Allow to cool before serving so the chocolate can set. 
You can keep these in the fridge to firm up for about half an hour. Any longer and the biscuits will go soggy!

Enjoy! :-)


Wednesday, January 7, 2015

2014 Favorite Recipes

Here's my top 10 favourite recipes from 2014 -->
Did you try any of these? If so, be sure to let me know if they would make your favourites list too!


Life's short so let's start with dessert: 

This is so simple & yet so delicious. 

Another simple one. I'm all for easy desserts. 
This one is for a really special occasion since pastry is not often on our menu.

A real favourite here, even special enough to be featured as a 'birthday cake'.

Not a 'dessert' as such - but a very practical recipe to have on hand. 
So many uses, my favourite is for trifle

This is another quick & easy one (then again all my recipes are!).
These make a great afternoon treat when visitors are due. 



Now for the main deal:

Turn a previously high fat meal into a low fat one, yet without losing flavour.

No one can resist these. They are great for picnics and kids lunchboxes too.

Although this doesn't look appealing, the taste is amazing. 
This has become a regular in our home. 

Another meal that has been given a make-over to turn it into a tasty low fat alternative. 


And last but not least - a breakfast 
(since it's the most important meal of the day!):

Ice-cream flavour turned into breakfast - got me hooked ;-)


Yet as much as I enjoy yummy food and sharing recipes, my favourite blog post for the year was my heart's cry reminding us that Food is Not our Saviour - Jesus is.
It helped me put a lot of things into perspective and reminded me not to be obsessive about either eating, or blogging. Yes that meant I didn't blog quite as often as perhaps I would of liked to this past year, but it meant that I had my heart in a better place! :-)



Do you have a favourite blog post for the year just gone?
Why not share it in the comments below?



Tuesday, January 6, 2015

Another year down - Christmas dinner review

2014 went so quickly for us!
I usually post quite a few pre-Christmas ideas but unfortunately this year I didn't get a chance to - my apologies.
I will however, do my usual wrap-up of our Christmas meal & include a few recipes that you might like to store up for next year (don't you just love pinterest for that reason)!



Pre-dinner nibbles of veggie sticks and baked corn tortillas with refried bean dip (recipe coming soon).

 Dinner included the following:

Beetroot & Green bean Salad (recipe below)

Agave Mustard Baked Veggies
Mini potato bites
Wholemeal Quinoa Loaf


Spinach, sweet potato, corn & mixed bean salad
Red Lentil & Spinach Loaf (recipe below)

And for dessert we enjoyed:

Christmas Chocolate fruit cake
Trifle (directions below)


Red Lentil & Spinach Loaf

375g packet red lentils
2 bay leaves

120grams baby spinach leaves
1 large onion
2 garlic cloves

400g can tomatoes
1 1/2 cups oats   **
1 teaspoon each: oregano, cumin, sage

BBQ sauce

Place the lentils and bay leaves in a saucepan & fill with just enough water to cover them.
Bring to the boil and then simmer til lentils are softened but not yet falling apart (approx 15-20 mins).
Pour the cooked lentils into a large mixing bowl, removing the bay leaves.
Stir through the spinach leaves and allow the warmth of the lentils to wilt the leaves.
In a small frying pan, place the chopped onion and crushed garlic - dry fry until golden brown.
Stir the onion/garlic mix into the lentil/spinach mix.
Stir through the tomatoes, oats and herbs.
Place mixture into a lined loaf pan and spread the top with BBQ sauce.
Bake in a preheated 180C oven for 45 minutes.
This will slice best if you allow it to cool briefly before removing it from the loaf pan.

** For a firmer loaf you can use 2 cups of oats, however this will make a more dense loaf too (pictured below). My husband prefers the loaf with 2 cups of oats, I prefer it with 1 1/2 cups of oats. So take your pick!!!




Beetroot and Green Bean Salad

60grams baby spinach leaves

60grams beetroot leaves
6 baby beets
1 cup green beans
6 walnuts

Dressing:
150g soft tofu
2 Tablespoons nutritional yeast
1 Tablespoon lemon juice

Combine the leaves in a salad bowl. Chop the baby beets and spread them evenly over the leaves. Remove the ends of the green beans and lightly steam them. Spread over leaves along with the crushed walnuts.
To make the dressing - blend all ingredients until smooth.
Pour dressing over salad to serve.






Trifle

You will need:
basic vanilla cake
custard- I doubled the quantity of the custard in this recipe, but halved the sugar
600grams frozen raspberries
1/2 cup fresh mint leaves.


Tear or chop the cake into little pieces.
In a glass serving bowl, layer 1/3 of the pieces of the torn cake, 1/3 of the raspberries and then a final layer using 1/3 of the custard, followed by a sprinkling of torn mint leaves.
Repeat layering process 3 times or until all ingredients are used up.
Refrigerate until time to serve.



I have to admit that I wasn't too disappointed to have some leftovers to enjoy!
I hope you all had a splendid Christmas time.
Happy New Year to all my readers :-)
Look forward to sharing with you in 2015. 


Tuesday, December 9, 2014

Eggplant Patties

It seems that many of my recipes lately mimic mince meat :-/ It's not something I'm aiming for.... it just seems to be happening that way. I'm just enjoying incorporating more veggies into our diet in ways that a bit different than usual. 
Did you see my recent post of broccoli bolognese?

Today's veggie presented in a different way is 
Eggplant Patties
(Makes 10-12 patties)
You'll need:
2 medium eggplants
1 large onion
4 cloves garlic

1 cup besan/chickpea flour
1 teaspoon Italian herbs
2 Tablespoons nutritional yeast
1/4 tomato paste

Chop the eggplants into pieces/cubes. Chop the onion and crush the garlic. Saute in a pan adding splashes of water if the mixture begins to stick. Cook until the eggplant is mushy and no longer white in colour.

Add the mixture to a food processor & pulse the mixture until it is sticky and slightly lumpy but not too finely chopped. 
Gently stir in the remainder of the ingredients until well combined.
Don't be worried if the mixture appears too sloppy to work. This helps the patties from drying out too much.
Shape into patties and place on a lined baking tray. You can either use wet hands, or just spoon amounts of the mixture directly onto the tray & use the back of the spoon to press them gently together.
Bake in a preheated 180C oven for 30-40 minutes until well browned and cooked through. Flip the patties over half way through baking.


























These have been a huge hit in our household each time they've been made. There never seems to be enough leftovers for each of us to take them the next day! They reheat well to become an addition to lunches.

Question of the day:
Do you prefer to eat veggie plan or turned into something a little bit more creative?

Thursday, December 4, 2014

In My Kitchen December - Vegan Eating in New Zealand

I have been meaning to post this for several months now, but this year has just escaped me wayyyyyyyyyy too quickly!
So I thought what better inspiration than to link this post up to the last In My Kitchen for this year!
Thank-you to Celia for being a wonderful host, as always. 

Link your post with bits and pieces from your kitchen at Celia's blog Fig Jam and Lime Cordial.

VEGAN EATING IN NEW ZEALAND

We spent 3 weeks overseas earlier this year during winter. What a cold time of year to be exploring New Zealand!
My husband and I went to New Zealand 4 years ago and loved it. We were always busting to take our daughter back, and also to re-explore ourselves. 
So this year when the opportunity arose for us to do that, off we went.
Though traveling as a vegan isn't always easy. Thankfully we found it quite ok in New Zealand, I'm sure not all travel destinations would be quite so easy! Most places had vegan options, even written on the menu without special requests.
And although we did have kitchens in each place where we stayed, we also enjoyed several meals out. 

Here's our vegan kitchen adventures in New Zealand:

When traveling our breakfast is always quite simple. We rarely ate breakfast out. Overnight soaked oats featured frequently, sometimes with the addition of cocoa powder. We bought a bag of ground flax seeds on our first day & that lasted us throughout the trip. Breakfast also was the time when we got to experiment with various non-dairy milk options that were available. I can't say I'm a fan of any of the new ones we tried in particular, and definitely still find Vitasoy to be my favourite. Mine you, we didn't really try too many as we usually soak our oats in water anyway. Other breakfast options were yogurt & various fruit bowls that were available. I noticed that most of their produce was imported from overseas. I can't imagine they can grow too much in the colder months there.

I LOVE LOVE LOVE cooking in various traveling kitchens! It's always so much fun for me to see what supplies are provided.
Here's a few meals that we had that were easy to make & also comforting favourites.
Red lentil sauce (now made with the addition of corn)- affectionately known as "gloop" in our home. 
We have this every week without fail at home, and on holidays was no different. 
Often featured over bread or baked potatoes if an oven is available. 
This is a great stove top meal that can be made with one pan & all the ingredients are items that can be bought with no leftovers needed to be stored, so great for traveling.

 Another favourite at home is a Mexican meal, and that also featured on holidays.
I made the most of having an oven in this location and chopped and roasted potatoes with mexican spice mix. The addition of microwave rice with frozen corn & salsa meant we were well and truly satisfied with this meal. A basic red kidney bean & veggie mix was served in wraps, with a very handy sealed pack of mashed avocado that we found in the grocery store. 
A truly satisfying meal that didn't take too long to create...
And thankfully we not only had a oven but also a dishwasher in this hotel ;-)

We made these cheeseless pizzas (minus the nutritional yeast but they still worked out awesome) when we had a 'microwave oven'. 
I don't know how to explain this machine - it looked like a microwave but it cooked like an oven! It was awesome! 
We had this one evening when we had a late lunch & weren't particularly hungry by dinner time. A small jar of Italian herbs was another of the basic items we purchased on our first grocery shop and it traveled with us for the duration of the trip.
We used wholemeal pita breads to create this quick & easy dinner that was so warm & comforting on a freezing cold winter night!

And now for dessert! We aren't big dessert eaters and if we have dessert at home it's usually just blended frozen fruit. However, since we also celebrated my birthday overseas that meant it was hugely important to make cake! 
Thankfully, vegan versions of cake mix are fairly easy to find - and with the addition of our 'breakfast' flax seeds turned into an egg replacer we made a marvellous birthday cake. Complete by being topped with coconut cream that was set in the fridge overnight!


Another dessert was simply a can of pie apples topped with oats, flax and cinnamon (another item that traveled with us), baked in the oven to mimic apple pie.

And now for the eating out part:

Mad Mex is a favourite of ours at home, and on holidays it was no different! Unfortunately we only found it in Auckland though, but it was our go-to lunch option for the few days we were there.

We found a fantastic health food store in Devonport where we enjoyed a treat of date balls and vegan smoothies.

Last time we travelled to New Zealand we were delighted when we found Burger Fuel. We had only come across it on the last few days of our trip. So this time, we made the most of this with their 2 vegan options for burgers. These burgers are totally delicious. It was both the first & last meal of our holiday! 
We prefer the  V-Dub burger (vegan option available), however the Tofu Combustion burger is also vegan. I remember enjoying the Tofu burger tremendously last time however this time I definitely preferred the V-Dub burger.
When we came home last time we raced out to Newtown to enjoy the only Burgerfuel restaurant in Australia. Sadly it hasn't spread too far and now there are only 2 stores in Australia. I sure hope this chain will grow in Australia in the coming years.  
If for no other reason than to again see this sign that gave me a great chuckle ;-) 


I was looking forward to our time in Wanaka, as I have very fond memories from our first trip of Red Star Burger shop.
This place honestly has the BEST VEGAN BURGERS I have EVER eaten.
Thankfully they didn't fail to impress again this time.
Firstly - they have vegan options on the menu - TICK.
Secondly - they actually taste good - TICK.
Thirdly - you aren't looked at like a freak when you actually request those items - TICK.
And the people who serve you are polite and helpful. 
Honestly I cannot speak highly enough of this place!
I thought I was in paradise when I got the lentil pattie burger, but then when we returned the next day to again indulge in a burger for lunch I ordered the felafel burger and my taste buds simply did not know what to do with themselves!!! Bliss in a burger for sure!
BEST BURGER I'VE EVER EATEN!!!!
If you head to Queenstown - take a drive out of your way and get a burger here! You won't be disappointed.

Also in Queenstown we found a fantastic Mexican restaurant Sombreros - again with vegan options stated on their menu.
They were more than willing to cater to our dietary requirements and we enjoyed our first evening meal there so much that we returned again the next day!

 Other eating out options were Italian restaurants - cheeseless pizza with extra sauce is great, and there's always a pasta dish with a side salad with balsamic as a dressing, no oil!!! ;-) We found a range of both good and average Italian restaurants throughout both islands.


And now to mention some products that are vegan friendly that we found there, that we don't have here in Australia:

Yes we have Whittakers here in Australia. But nothing like the range they have over there. Of course with a few vegan options to choose from we had to have a treat of dark chocolate a few times.

I have never seen this 'custard' or anything like it in Australia! I thought it was so smooth & delicious. And although I wouldn't usually purchase products like this at home anyway, it was a nice treat while travelling.


A few tasty goodies that I picked up from a health food shop, again in Wanaka. 
The hazelnut and orange cookies were absolutely delicious. The chocolate cookie.... neither me nor my hubby were particularly a fan. My daughter was delighted that she got the remainder!!!

And OH MY OH MY OH MY!!!!!!!!!!!!!!!!! 
I MUST share with you about Nice Cream
We were walking in Wellington when I saw a health food shop and said I wanted to pop in for a look. We each came out with a different flavour of this coconut ice-cream...... and from then on each time we saw it we bought some. Also available in large tubs in regular grocery store!!!
It is so so delicious.


And last but not least on my product list is a magazine that I enjoyed reading and some cruelty free laundry liquid that travelled with us, nice to see cruelty free household liquids like these available and easy to find in other countries.

It's funny to me to look back on my pictures from our holiday. I have a coffee in my hand in many of the photos and I happy snapped these pictures because I find jokes about coffee quite funny. I have since given up coffee, so now these provide double the laugh for me! 
 
















So there you have it!
I finally got around to doing my travelling in New Zealand post! I hope you enjoyed this "out of my kitchen" post.

When you travel do you prefer to make your own meals, or use that time to treat yourself to meals out?