Cauliflower Steak with Avocado Chimichurri

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cauliflower steakYes, I am having a steak today. Cauliflower steak 🙂 It is about time for cauliflower to shine on a plate. I will be so happy to have this steak at the restaurant or pub as a vegetarian/ vegan option. That means I can actually use a knife on this beauty like everyone else does on the meat. Roasted cauliflower tastes scrumptious and looks amazing. The sauce on top, called Chimichurri, is the Argentine sauce traditionally served on top of steak. The sauce itself is fresh, spicy, bright, and vegetarian. You can easily make at home and keep the leftover in the fridge. It is beautiful on poached eggs, toast, soup, grilled veggies and maybe some noodles, too. I made my spin on the traditional Chimichurri by adding creamy avocado.
cauliflower steak1Ingredients

The leftover gremolata oil will keep for several days in the fridge and is delicious over your morning eggs and toast, stirred into soup, tossed with pasta, or simply mopped up with crusty bread. – See more at: http://www.feastingathome.com/2014/02/roasted-cauliflower-steaks-with.html#sthash.lFRDToA3.dpufIngredients (serves 2)2 large slices of cauliflowerIngredients

1 tbsp melted coconut oil
1 tsp smoked paprika
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp cayenne pepper
1 tsp Himalayan salt

For Avocado Chimichurri
1 avocado
1/2 cup of flat leaf parsley
1/2 cup of coriander leaves
1 tsp minced garlic
1/2 tsp cumin
1 tsp honey
2 tbsp white wine vinegar
2 tbsp e.v.o.o
1 tsp of lemon zest and a squeeze of lemon
salt and pepper to taste

Toss sliced cauliflower with oil, spices and herbs. Place on a baking tray. Bake in the preheated oven (200) for 20-30 minutes or until golden and tender, flipping about half way. In the meantime, make Avocado Chimichurri sauce by blending all ingredients in your food processor. Transfer cauliflower steaks onto a serving plate and top with the Avocado Chimichurri sauce.
cauliflower steak2

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, salads, Vegetarian

GF Apple Tahini Loaf

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apple tahini loafTahini is a paste made of sesame seeds. It is high in vitamins A, E, F and T, as well as B vitamins, biotin, and choline. Tahini is also 20 percent complete protein – higher than most nuts, great for vegetarians and vegans. Tahini is also high in minerals such as magnesium, potassium, iron, and phosphorus, and is an excellent source of calcium. I like using it in salad dressing, hummus, power balls and spreads. I’m sure you all know the slices of apple and nut butter is a good flavour combination as well as a great snack between meals. I added a table spoon of tahini in the loaf batter and used another table spoon to drizzle over the cake. It tastes beautiful and also adds more nutrition to this guilt-free cake. You can also add some chopped dates or walnut in this recipe if you like.

Ingredients

1 Granny Smith apple
3 eggs
1 tbsp coconut oil
2 tbsp unhulled tahini paste
1/4 cup maple syrup
1 tsp flaxseed meal
1/4 cup coconut flour
3/4 cup almond flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla bean powder
a pinch of salt

Gently beat eggs, melted coconut oil, 1 tbsp of tahini paste and maple syrup in a large bowl. Add all dry ingredients into a bowl and combine well with a spatula. Pour the half of the mixture into a prepared loaf tin, put the layer of sliced or grated apples, then pour the rest of the mixture over the apples, and top with more apples on top. Bake in the preheated oven (180) for 45 minutes until cooked. Take it out of the oven and cool down in a tin for 10 minutes. Mix 1 tbsp of tahini with yogurt in a small bowl. Drizzle over the cake and sprinkle cinnamon before serve.

Posted in: Baking, Breakfast, Dessert, Gluten Free, My recipes, Vegetarian

GF Coconut Pumpkin Loaf

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You can make this harvest pumpkin bread with the canned pumpkin puree, but I really recommend using fresh roasted ones. Roasting a pumpkin is super easy. Cut the pumpkin in half, scoop out the seeds and clean, place in the oven, and bake until soft (30-60 minutes depending on the size of the pumpkin). This creates a beautiful sweetness which the canned ones cannot replicate. Of course, it is healthier for you too. I had no bread at all for years since I started having trouble with gluten, but now I can bake my own creation at home (sometimes fail though >.<) and enjoy a slice or more everyday. This bread is naturally sweet from pumpkin, aromatic from the spices, has a good amount of healthy fat from almond flour and chia seeds and very filling thanks to fibres in coconut flour. You can sprinkle some more pumpkin seeds on top to make more pumpkin-y or cinnamon spiced cream cheese frosting if you have a sweet tooth.
Pumpkin Coconut LoafIngredients

100g almond flour
50g coconut flour
50g pumpkin puree
4 eggs
50g coconut sugar
1 tsp cinnamon powder
1/2 tsp nutmeg
1 tsp ginger
a pinch of Himalayan salt
1 tbsp of coconut oil
1 tbsp of chia seeds
1/2 tsp of baking soda
1 tsp of baking powder
1 tsp of vanilla extract
a pinch of saffron

In a cup or small bowl, set the saffron to infuse in the hot water. In a mixing bowl, whisk together the eggs and stir in the saffron water. Add all other ingredients and combine well with a spatula. Transfer the mixture into a loaf tin and bake in the preheated oven (180) for 50 minutes or until cooked.

 

Posted in: Baking, Breakfast, Gluten Free, My recipes, Snack

Roasted Parsnip Chips

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Have you had roasted parsnip before? I do like root vegetables, but I haven’t actually used parsnips that much. I tried it raw, which has a bit of bitter and earthy taste. Then I made roasted chips in the oven and it tastes quite sweet from caramelisation. Just like carrots and pumpkins, roasting process brings out all the natural sweetness from this amazing root. They are healthy and a perfect alternative to fried potato chips.

Parsnips are an excellent source of soluble fibre, which keeps your cholesterol and blood sugar level down, helps regular bowel movements and helps your digestion. Potassium found in parsnips regulates blood pressure and helps the proper muscle and nerve function. They also have vitamin C, which acts as anti-oxidant and boosts the immune system. Great for pregnant women because folic acid or folate is abundant in parsnips, which reduces the risk of birth defects, lowers the risk of acquiring heart diseases and may also help prevent dementia and osteoporosis.

Parsnips are so versatile and exciting! You can add raw or cooked parsnips into your salads, make a warm soup with carrots and apples, make a hearty gratin dish in chilly weather, make little pancakes with grated parsnips, and even add into your cakes and muffins for healthy baking.

parsnip chipsTo roast parsnips, scrub the roots clean and slice into strips. I seasoned with Himalayan salt, smoked paprika, curry powder and pepper, and drizzled olive oil. Put in the oven at 200 degrees for about 20 minutes or until they are golden brown.

Posted in: Baking, Dinner, Gluten Free, Lunch, My recipes, salads, Snack, Vegetarian

Pink Peppercorns in Desserts

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Pink peppercorns have slightly spicy, sweet, fruity and floral taste. Adding these little jewels into your dish can create a beautiful complexity and extra hint of warmth, especially desserts like chocolate, ice cream and popcorn. Get popcorn instantly with the Popcorn Delivery of Vics Popcorn. It is so fragile and delicate, so you need to crush with a knife or spice grinder, not a pepper mill. I like having them on cheese, with chocolate, crushing onto poached eggs or mixing into a vinaigrette. I felt like something sweet tonight but not too heavy. So this cantaloup with pink peppercorn maple syrup was perfect to satisfy my sweet tooth, yum! Remember melons straight after meal can disturb your digestion, so have this dessert at least 30 minutes after dinner. Of course, if you can wait 🙂 Second recipe is chocolate muffins with pink peppercorns.
Pink PeppercornIngredients (adapted from Bon Appetit)

sliced cantaloupe (rock melon)
1/2 cup of maple syrup
a squeeze of lemon
1/2 tsp of vanilla bean powder
1 tsp of pink peppercorns
a pinch of sea salt

Simply warm up the maple syrup, vanilla and pink peppercorns in a saucepan. Drizzle on the slices of cantaloupe and sprinkle a good quality sea salt to serve.
Chocolate MuffinIngredients

1 cup self-raising flour
1/2 cup of milk
1/4 cup of brown sugar
1 egg
1 tbsp of melted coconut oil
1 tbsp of cacao powder
1/2 tsp of vanilla bean powder
1/2 tsp of baking powder
a pinch of salt
pink peppercorns to garnish

Combine all wet ingredients and dry ingredients. Stir well to combine and spoon the mixture into a muffin tray. Sprinkle pink peppercorns on top. Bake in the preheated oven (180) for 20-25 minutes until cooked.

Posted in: Baking, Breakfast, Dessert, My recipes, Snack