Vegan Pasta with Mushroom & Rice ‘Meat’ Balls

I was craving pasta hardcore and this vegan version hit the spot. Its meals like this one that make Vegan livin’ easy. The ‘meat’ ball creation was sort of a pull & push from different recipes across the internet with my own combination. They turned out way better than anticipated and the man has already requested I recreate them next week. #veganwin

Vegan Pasta Maet Balls

Mushroom & Rice Meat Balls

Ingredients

–        2.5 cup mushrooms

–        2 cloves garic – chopped

–        1 cup brown organic rice

–        1 tbsp olive oil

–        1 brown onion – chopped

–        1 vegan egg (or one normal)

–        ¼ cup nutritional yeast

–        ¼ cup LSA (linseed, sunflower & almond)

–        1 tbsp vegetable broth powder

–        Salt, pepper & chilli flakes to season (or any other seasoning you wish)

Directions

–        Food process the mushrooms;

–        Heat oil in saucepan and add the garlic, onion and processed mushrooms. Cook until fragrant & onions are a clear colour;

–        Cook the rice according to package (I used instant 90 sec microwave rice);

–        In a bowl mix all the ingredients together. Form into balls and place on a baking tray (line with baking paper)

–        Bake at 180 degrees for 15 minutes. Turn balls and bake for another 10 – 15 minutes until crispy.

Serve over zoodles or normal pasta. I used our local organic pasta sauce and added some sliced black olives & sundried tomatoes.

Quinoa Stuffed Capsicum with roasted almonds & mint

Quinoa pepper I’m back! I apologise to everyone for my short hiatus…from a torn lumber disc in my back, to a holiday away, to a new 🙂 fiancé with a broken foot -> life has been a little hectic lately. Needless to say I am back in the kitchen and loving it!

Last week our household started a 21 day vegan challenge. We are currently on day 9 and loving it! Who knew there were so many amazing vegan recipes out there.

I thought I’d start my first blog back with one of our favourite vegan hits thus far. I didn’t create it myself – I recreated it from Vegangela. Her site has some amazing vegan recipes and have helped me keep the man (or should I say new fiance) on the vegan challenge with me this long! I made no modifications to her recipe so be sure to head to her site and check it out.

 

Raw-mazing Cookies

Cookie 2

These cookies are the most rawmazing creation I have made yet to date! They are delicious, sweet, incredibly easy and 100% raw. Along with tasting great, you get the added bonus of omega 3 fats and protein from the walnuts and LSA (which help keep your blood sugar levels down, promotes a healthy heart and boosts bone & skin health thanks to vitamin A, E,D and B) and the powerful antioxidants & rich vitamin A from the goji berries. I made a whole batch and before I could blink twice they were gone.

Ingredients:

  • 2/3 cups LSA
  • 2/3 cup walnuts
  • 2/3 cup almonds
  • ¼ cup organic honey
  •  ¼ cup raw cacao nibs
  • ¼ cup goji berries
  •   1 tsp cinnamon
  •   1 tsp vanilla
  •   ¼ tsp sea salt

Directions:

  • Blend / food process the LSA, walnuts, almonds, cinnamon and salt
  • Drizzle in honey &cookie 1  vanilla
  • Stir / pulse through cacao nibs & goji berries
  •  Use your hands to form cookies. Set cookies in fridge

Raw Chocolate Mint Truffles

Truffles 3Introducing my successful weekend creation – Raw Chocolate Mint Truffles. I came up with this delicious creation on the weekend when I was craving something similar to my favourite ice cream: mint chocolate chip. I was in a rut and I needed something cold, sweet, chocolate-y and mint-y.  The inside of the ‘truffle’ is a mixture of soaked almonds & cashews, coconut, organic agave syrup and all natural peppermint extract.  Once frozen, I dipped the peppermint goodness (twice) in a coconut & cacao mixture and set them in the freezer. What a success! Cold & peppermint-y (like the ice cream) but with all natural ingredients. Win win!

Truffle filling

  • ½ cup almonds (soaked for at least 1 hour)Truffles 1
  • ½ cup cashews (soaked for at least 1 hour)
  • 1 cup desiccated coconut
  • 1/3 cup organic agave
  • ½ Teaspoon natural peppermint extract

Chocolate Cover

  • ½ cup coconut oil / butter (melted)
  • 2 tbsp raw cacao powder
  • ½ tsp vanilla

Directions

  • Add nuts and agave syrup to a food processor / blender. Mix. Once combined add the coconut. Use hands to form small balls.
  • Once balls are complete – put in freezer and allow to set for at least 1 hour.
  • Melt coconut butter over hot water or ensure coconut oil is very liquid-y. Stir through cacao and vanilla. Dip / roll truffle fillings in the raw chocolate mixture.
  • I dipped all of mine a second time because… well why not!
  • Once complete – place in fridge and allow approximately an hour to set.

 Truffles 2

Raw Blueberry Cheesecake

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With New Years resolutions comes the promise of eating healthier, making ‘smart food’ decisions and trying to avoid processed foods in general. As you may be aware – I am completely in love with raw, natural deserts. They are so handy to have in stock when you start to crave something sweet. This week I tackled a raw blueberry ‘cheesecake’.  I used a recipe from this fantastic blog – Deliciously Ella – and it was delicious (not to mention super healthy and incredibly easy).  The bottom layer is a wonderful combination of dates & almonds, the middle layer is a creamy combination of cashews, bananas, apple & cinnamon and the top layer is a smooth delicious mix of berries, banana and more cinnamon. Just divine! Now that the first raw cheesecake is under my belt, I can’t wait to start experimenting and creating my own recipes. Stay tuned.

Get the full recipe for this delicious cheesecake here: Deliciously Ella – Raw Blueberry Cheesecake

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Healthy Hazelnut & Chocolate Balls

balls

After some technical difficulties the blog is back up and running (phew!).  The best part of 2014 (to date) has been the purchase of my new amazing, super incredible food processor (review to come at a later date).  I just want to blend, chop, mix, twirl, swirl and process anything I can get my hands on. I’m a regular ‘bliss ball’ creator – however the new purchase has taken things to a whole new easy level. Gone are the days of slowly kneading the dates into the crushed nuts – hello 4 seconds of blending magic. These healthy chocolate hazelnut balls are one of my many staple recipes – containing only all natural sugar, nuts and ingredients.

Ingredients:

  • 1 cup hazelnuts
  • 1 cup dates (I use medjule)
  • 1/4 teas vanilla
  • 2 tbsp cocao powder
  • 2 tbsp shredded, natural coconut
  • 1 tbsp chia seeds

Directions

  • Blend (either using fabulous mixer or knead using hands)
  • Roll in balls and set in fridge for at least 1 hour before serving
  • Note: If balls are dry – went hands or add water to the mixture as needed.

 

Christmas Cookie Jars – DIY

cookie 1

Happy 2014 everyone! I’ve had a lovely mini-break from work and had a fantastic time eating & drinking too much with people I love. Before I charge ahead with healthy recipes for the New Year’s resolution, I thought I’d share a DIY project I crafted as Christmas gifts this year.  (*Note this is not a healthy recipe – but it IS delicious 🙂 This project is budget friendly, easy to do (fun for kids) and comes from the heart. Plus – who doesn’t love freshly baked cookies? It could most definitely be altered for various holidays – use your imagination. I used 1 L glass jars from Big W.

Cookie 2Fill the jars in the following order:
1. 1 ½ cups plain flour
2. 1 tsp baking soda
3. 1 tsp baking powder
4. ¼ tsp salt
5. 1 cup oats
6. 1 cup Christmas M&Ms
7. ½ cup chocolate chips (I used both milk & white chocolate)
8. ½ cup brown sugar
9. ½ cup castor sugar
10. ½ cup coconut (or fill to top)

Decorations:
1. Add lid
2. Decorate with fabric, twine, ribbon (use your imagination)
3. Add labels:
a. Front Label: Christmas Cookies
b. Back Label: Cooking Instructions:
Place contents of jar into a bowl. Add 1 egg, ½ cup of room temperature butter, 1 tsp vanilla. Mix all ingredients well. Roll heaped tablespoon of mix into ball. Bake at 180 degrees Celsius for 10-12 minutes. Enjoy!