Mushroom and Sunflower Seed Pate

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sunflower seed pateSunflower seeds are a good source of selenium which helps to control cell damage and prevent from cancer. Minerals such as magnesium and copper in sunflower seeds are beneficial for your skin and hair and bone health. A handful of sunflower seeds (about 30g) has more than half of the copper you need daily. They are also an excellent source of vitamin E that acts as antioxidants and helps to protect cell damage from free radicals. It is easy to add them into your breakfast cereal, salads, bread, muffin and soup. I made this vegetarian pate with sunflower seeds, which is a great snack or party finger food. Oh you can even add into your sandwiches or wraps. Lightly cooked mushrooms give a rich, smokey and earthy flavour. You can also replace mushrooms with roasted capsicum or sun-dried tomato or avocado for different flavours.

sunflower seed pate1Ingredients

100g sunflower seeds
200g button mushrooms
1 tsp garlic
1/2 tsp nutmeg
1 tsp cumin
1 tsp thyme
1 tbsp coconut amino sauce
1 tbsp olive oil
a squeeze of lemon
1 tsp Himalayan salt

Soak sunflower seeds for a couple of hours or overnight. Rinse and drain. Lightly toast in a pan over medium heat. Take it off the heat and set aside. Roughly chop mushrooms and cook with coconut amino sauce, garlic, cumin, thyme for 5 minutes or until cooked al dente. Put toasted seeds and mushroom mixture into your blender, add olive oil and lemon, and process until you get a desired pate consistency. Season as you go. Transfer to a bowl, cover and refrigerate for a few hours or overnight so that the flavour can develop. Serve with raw veggies, bread, chips or crackers.

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

GF Vanilla Crepe Cake

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vanilla crepe cakeWhile the not-too-sweet breakfast muffins make me happy waking up hungry in the morning, I crave for something rich and decedent once in a while. This crepe cake is not only gluten-free and dairy-free, great if you have food sensitivities, but also deliciously light in texture by using brown rice flour. I insist healthy version doesn’t mean it sacrifices the flavour. A hint of cinnamon, saltiness and sweetness from salted caramel is heavenly. So I call this the glory of sweet breakfast cake 🙂 The cake is better to be pre-made and chilled in the fridge before serving, though you can also serve warm straight away. Just roll them up or fold twice like you would serve crepes. You can also see my other crepe recipes here and here.

Ingredients (makes one serve as picture shown)

1 egg
100g brown rice flour
1 tbsp coconut sugar
1 tsp vanilla extract
1/2 tsp cinnamon powder
2/3 cup almond milk
a pinch of sea salt
coconut oil for making crepes
salted caramel for filling
cinnamon powder for dusting

Lightly beat egg with a whisk and then add all other ingredients. Set aside for 10-20 minutes. Mixture should be fairly runny. Add a bit of almond milk if too thick. Heat a crepe pan or non-stick frying pan over low-medium heat. Add a dollop of coconut oil into a pan and ladle a crepe batter into the middle of the pan. Swirl the pan in a circular motion to spread the batter thin and evenly. It should take only a minute each side to cook. Repeat with the rest of the batter. I spread salted caramel between the layers and built the cake on a serving plate. (I used a jar of salted caramel that I bought from the farmer’s markets). Place in fridge for a couple of hours to set.vanilla crepe cake1

 

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

Chickpea Tofu Salad

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I recently discovered this soy-free and easy-to-make tofu on the internet (here and here). Burmese or Shan tofu it is. My grandma and aunties used to make tofu at home, which takes so much time and effort and in fact is daunting for me to do on my own. On the other hand, this chickpea tofu requires only three ingredients and is dead simple similar to making polenta. Compared to soy tofu, it is has a nice nutty flavour. Perfect for making chips, salads, fillings for sandwiches or wraps, topping up your soup or adding in stir-fries. I think adding other flavours into the tofu mixture would be nice such as oregano, chilli flakes or sesame seeds. Have fun making x
chickpea tofuIngredients (2-4 serves)

150g chickpea flour
a pinch of salt
450g boiled water or stock

Place chickpea flour and salt in a large bowl. Bring water or stock to a boil in a pot. Pour it into a bowl slowly as you whisk rapidly so that it gets thick with no lumps. Pour the mixture into a tin lined with a cling film and spread the surface evenly with a spatula. Let it cool and refrigerate more than an hour or until it firms up. Loosen the edges with a knife or spatula and slice portions as needed.

I cut it into little squares and lightly pan-fried a couple of minutes each side in coconut oil. Then served with watermelon, goat cheese, greens and a drizzle of balsamic glaze.

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

Goji Turmeric Chia Smoothie

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gojiturmericchiaI know everyone says that, but how is it already December? I can smell the summer just around the corner. We are still in this weird half spring and half summer zone and here in Melbourne is pretty bad with pollen, which gives me a sore swollen throat and nasty sneezes when I’m out and about, which is really annoying me >.< This wonderful smoothie is immune boosting, hydrating, energizing, anti-inflammatory and anti-oxidant. Curcumin in turmeric is a magic ingredient fighting against inflammation and bacteria and helps to ease hay fever, asthma, bronchitis and other seasonal allergies. So if you are an allergy sufferer like me, try this drink every morning and stay healthy x

Ingredients

30g dried goji berries
1/2 tsp turmeric
1 tbsp chia seeds
1 tsp honey or any sweetener of your choice
a pinch of sea salt
juice from 1/2 lemon
1 cup of coconut water

Place all ingredients in a blender and blend until all combined. Adjust sweetener depending on your taste. Serve chilled.

Posted in: Breakfast, Drinks, Gluten Free, My recipes, Snack, Vegetarian

One Year of Blogging

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rice cakeI woke up this morning thinking ‘I started this blog today last year’. Wow! one year of blogging. Thank you for visiting and reading my humble recipes and posts. Your visits, comments and feedback are so valuable and encouraging to me. I’m so grateful that this blog gave me an opportunity to cook healthy food, experiment new ingredients and recipes and share with you after all. My inner Koreaness kicked in when I was thinking of what to make for a special day, one year anniversary of blogging. You cannot go pass a cake on a special occasion, right? So to make the occasion, I decided to make Korean adzuki bean rice cake. As a child growing up in Korea, this festive cake was always on the table for big national holidays, birthdays and many family gatherings. I even remember I had to deliver plates of this cake to our new neighbors and say hello to them when my family moved into new house or apartment. That said, I’m not sure if they do that anymore since we live such a busy life these days. You don’t even know who lives next door and sadly don’t care much. Traditionally, it is a steamed cake with layers of glutenous white rice and adzuki bean filling. Naturally gluten-free and vegan. I’m making my own twist on the traditional recipe by adding coconut milk in the rice layer, cinnamon and cacao in the bean layer, but the spirit of the cake is still the same. Celebrating 🙂 To everyone who has followed me on this blogging journey, thank you xrice cake1

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