Braised Mushrooms with Cauliflower Rice

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braised mushroomsI love the earthy flavour and meatiness of the mushrooms. Does anyone not like mushrooms on toast? It is such a simple dish, but the depth of the flavour is just beyond imagination. Mushrooms are also a nutrition power house. They are low in calories, fat-free, cholesterol-free, gluten-free, low-sodium – safe for everyone! They are rich in B vitamins, important for energy and the nervous system. Minerals rich in mushrooms are selenium, copper, potassium, iron, niacin, riboflavin and more. So it is great for weight management, anti-aging, controlling blood pressure and cholesterol, and strong immune system.

For this recipe, I left mushrooms whole when cooked which gives a nice meaty texture outside but still moist and juicy inside. I served on cauliflower “rice” which is crunchy, refreshing and cuts down the spiciness. Enjoy x

Ingredients (single serve)

300g button mushrooms
1 small onion, chopped
1 cup of grated cauliflower
1 tbsp of coconut amino sauce (or tamari)
1/2 tsp minced garlic
1/2 tsp grated ginger
1 tsp smoked paprika
1/2 tsp cayenne pepper
1 tsp sesame oil
1 tsp sesame seeds
pepper to taste
coriander leaves for garnish

Put all ingredients except cauliflower in a pan, bring it up to a boil, simmer for 15-20 minutes on low heat until cooked. In the meantime, grate cauliflower to make a cauliflower rice. To serve, put braised mushrooms on the prepared cauliflower rice in a bowl and garnish with coriander leaves.

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

Roasted Veggies With Quinoa

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Roasted veggiesQuinoa is one of my pantry staples. Its delicate nutty flavour is so addictive! I serve with salads, curry, grilled vegetables, or braised meat. It is a perfect protein, containing all eight of the essential amino acids. It’s higher in unsaturated fats and lower in carbs than most grains and  has the highest protein content of any grain, 12 – 18%. Quinoa is also high in iron, magnesium, and fiber. Plus, as a vehicle for flavor and ingredients, like rice, quinoa is primo. For the perfect cooked quinoa, you need to wash really well in a sieve to get rid of the natural bitterness of the quinoa. Cook quinoa, 2:1 liquid to grain (water, vegetable or chicken broth), for about 20 minutes. You can jazz up with some aromatic spices during cooking as well like garlic, rosemary, lemon, etc.

There is no rule here to make this salad. Ingredients seem quite a lot, but use whatever you have in your fridge or in your garden. Always use seasonal vegetables which are great for nutrition and your wallet, too. Perfect salad for a family, dinner party, weekday lunch box or potluck party.

Ingredients (serving 4)

1 cup of cooked white quinoa
2 tomatoes
2 carrots
1/3 zucchini
1/2 baby fennel
1 baby beetroot
1/2 leek
1/2 cup pumpkin
a bunch of coriander
1 tbsp of coconut oil
1 tsp of honey or maple syrup
1 tsp of cumin
1 tsp of smoked paprika
1 tsp of fennel seeds
1 tsp of cayenne pepper
1 tsp of Himalayan salt

Preheat the oven to 180 degrees. Wash and chop all the vegetables and place on a lined baking sheet. Drizzle coconut oil and sprinkle spices. Bake in the oven for 20-30 minutes, flipping half-way through. In the meantime, rinse quinoa thoroughly and simmer in a saucepan for 15-20 minutes until cooked. Turn off the heat and let it sit with a lid on for 5 minutes. In a large mixing bowl, combine roasted vegetables, cooked quinoa and roughly chopped coriander. Transfer to a serving bowl. Drizzle more olive oil and sprinkle some nuts or feta cheese on top if you like.
Roasted veggies1

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

Raw Cashew Cheese

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raw cashew cheeseRaw cashews have a subtler flavor than their roasted counterparts, so they’re great for adding creamy texture to your dishes without overpowering other flavors. Raw cashews provide beneficial iron, important for oxygen transport in your body. They are also rich in other minerals like zinc, copper, magnesium, potassium, phosphorus, calcium, manganese and selenium. These little cashew nuts actually look like a big smile. In fact, they are potentially good for boosting your mood, helping with depression and stabilising your thoughts. Raw cashews are so versatile in raw/ vegan recipes – great for raw desserts, cheese, soup, dips, smoothies, etc. They are a staple in my pantry. This raw cashew cheese is a wonderful non-dairy vegan substitute if you have trouble consuming dairy. It does taste like a real cheese, thanks to my friend, nutritional yeast. Great for dips, snacks and appetiser!

For people who have trouble consuming dairy, but really miss the taste of cheese, cashew “cheese” is a wonderful non-dairy vegan substitute.  Thanks to nutritional yeast, it really does taste like cheese, albeit a soft one, and is a very satisfying snack, dip or appetizer, without any of the allergenic properties of pasteurized cow dairy. – See more at: http://www.vanilleverte.com/cashew-cheese-duo-black-pepper-onion-and-garlic-herb/#more-2902
the little cashew nut is shaped like a “smile.” Yes, cashew nuts are potentially good for for helping to boost your moods and stabilize your thoughts. – See more at: http://www.raw-food-diet-magazine.com/health-benefits-of-cashews.html#sthash.zYA0dMPU.dpuf

Ingredients

1 1/2 cup raw cashews, soaked overnight
1 cup almond milk or water
1 tbsp nutritional yeast
a pinch of salt
a squeeze of lemon

Drain the soaking water and place the cashews in a blender. Puree with just enough almond milk to help them puree. Scrape down the sides of the bowl frequently and puree until smooth. Add salt and lemon. Blend one more and transfer to a serving bowl. Serve with raw veggies or crackers. To make a raw lasagna, I sliced cucumber lengthways and layered with cashew cheese. You can also add vanilla, maple syrup and cinnamon to this cashew cheese for a sweet flavour – great for a healthy icing on cake or muffins.

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

Roasted Eggplant and Pine Nuts with Tahini Yogurt Dressing

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Eggplant SaladI understand eggplant is not for everyone. I know some people don’t like the spongy texture and slightly bitter taste from the skin. But, when it’s cooked right with beautiful spices, you cannot say no to that, like this salad. I’m loving all the spices on the eggplant – sumac, smoked paprika, cumin, fennel seeds and thyme. I think eggplant marries well with marinades or dressings with Middle Eastern and Asian flavours.

Nutritionally, eggplant is low in calories and sodium, and is a great source of dietary fiber, potassium, and B vitamins. Do not peel off the skin because you have all the beautiful antioxidants in that dark purple shiny skin. It is a must you need to top with tahini yogurt dressing and roasted pine nuts. Tahini, made of sesame seeds, contains good amounts of omega-3 and omega-6 fatty acids, which helps the health of your blood vessels and brain. It is also a good source of vitamin B1, iron, copper, magnesium, phosphorous and manganese. Turkish eats it for breakfast, mixed with honey or pomegranate molasses, and spread on bread. Doesn’t it sound delicious? I like making salad dressings, humus, soup, spreads and snacks with it. It is so versatile and you need only a small teaspoon for a punch of flavour. Enjoy x
Eggplant salad1Ingredients

1 eggplant cubed
1 tsp of cumin
1 tsp of fennel seeds
1/2 tsp of sumac
1/2 tsp of smoked paprika
1 tsp of thyme
1 tsp of Himalayan salt
1 tbsp of coconut oil
chopped parsley
a handful of pine nuts

For dressing
1 tsp of tahini paste
1 tbsp of non-dairy yogurt or thick Greek yogurt
1 tsp apple cider vinegar
1/4 tsp of minced garlic
a squeeze of lemon
salt and pepper to taste

Wash and cut the eggplant. Mix all spices, herbs and coconut oil in a large bowl. Add the cubed eggplant into the bowl and gently toss. Place in the oven (180) for 20-30 minutes until golden outside and cooked inside. Take it out of the oven and transfer to a serving plate. Sprinkle chopped parsley and roasted pine nuts. Drizzle with tahini yogurt dressing before serve.

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

Cheesy Polenta with Sauteed Chard and Mushrooms

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polenta The creamy texture of the polenta and cheesy nutritional yeast makes it a perfect comfort food for a warming winter dish. I’m in love with nutritional yeast. I know the name does’t sound that appetising, but the yeast itself is grown on beets and dehydrated, so don’t let the word “yeast” scare you away. Since it is plant derived and dried out, it’s free of the harmful candida that can wreck havoc on your digestive system. This magical yellow flakes not only add a nice and cheesy taste to the dish but also provide a enormous benefit to a vegetarian diet. It is jam-packed with essential minerals and vitamins. It is a good source of vitamin B12 and folic acid, high in fibre and protein, and totally gluten-free. It is also naturally low in sodium, making it a perfect addition for those monitoring their sodium intake. For this recipe, you can top with any seasonal vegetables. Root veggie hash such as parsnip, beets and pumpkin might be nice, too. Or a poached egg on top if you want more protein.

Ingredients

1/2 cup fine polenta
2 tbsp nutritional yeast
1 cup water or vegetable stock
1 tbsp coconut oil
2 cups of chard leaves, roughly chopped
1 cup of wild mushrooms, sliced
1 tsp Himalayan salt
1 tbsp balsamic vinegar
1/2 tsp cayenne pepper
2 garlic cloves, finely sliced
a squeeze of lemon
pepper to taste
a handful of pepitas

To make a polenta cake, place polenta and water or vegetable stock in a saucepan and bring it up to a boil. Simmer on low heat and keep stirring for 20-30 minutes until creamy and thick. Add nutritional yeast and season with salt. Stir to combine. Pour the polenta into a bowl or ramekin and set aside. Heat coconut oil in a large pan over medium heat. Add mushrooms, garlic and cayenne pepper and cook for 5 minutes. Add chopped chard leaves and balsamic vinegar into a pan and cook for another 5 minutes. Add squeeze of lemon and pepper to taste. To assemble, place a polenta cake in the middle of the plate, top with sauteed chard and mushrooms, sprinkle pepitas and drizzle olive oil on top.

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