Sauteed Broccolini and ‘Chicken’ with Brown Rice and Corn topped with Avocado Mousse

Hi all, hope you had a good week. I’ve gotten over my cold and nearly finished university. Today was my last day with my little mentees, who I have been helping get through the perils of first semester of university. But I still have my last Italian exam next Tuesday and my last assignment, which I will hopefully hand in next week. My lecturer is pretty cruisey about due dates, but I just want this to be over. Its been 5 years, so I’ve had enough of studying. I need at least 6 months off, in case I decide to do honors, but at this point I’m just looking forward to freedom. I also want my freedom back to cook.

This is the first meal I have prepared worth documenting this past week. It was more out of necessity of cooking all the vegetables in our fridge. My mother and I have a bad habit of doing food shopping on the same day without realizing, then we end up with too much food. Me and Marco can only eat so much of it, since she has more of a social life then us these days. I don’t know why but it stresses me out knowing that the vegetables are running out of nutrients everyday that goes by. I’ve especially become crazy when it comes to juicing. If Marco and mum don’t finish their juice within the first 10 mins after I’ve made them, I start yelling about the nutrients dying lol. I really need a break…

This dish was inspired by Natalie the Naturopath’s Pan Fried Buckwheat & Silverbeet with Spiced Tempeh. Unfortunately I didn’t have any tempeh and Marco negotiated ???????????????????????????????brown rice instead of buckwheat. I didn’t add any spices like hers, instead I made an avocado mouse to give the rest of the dish a lift. It was very simple, but delicious. Marco is looking forward to taking the rest of the leftovers tomorrow.

By the way, this little pink piggy was a surprise that Marco brought for me after work from the Cupcake Parlour. Unfortunately part of the surprise was that I had to share it with him. I guess it’s the thought that counts.

Sauteed Broccolini and ‘Chicken’ with Brown Rice and Corn topped with Avocado Mousse (gfo, nf)

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Sauteed Broccolini and ‘Chicken’ (vegan, nut free)

Ingredients:

1 brown onion

1 red capsicum

2 garlic cloves

2 bunches of broccolini

1 tablespoon coconut oil

200g Fry’s Chicken-style Strips/Tempeh, sea salt to taste

Method:

1. Slice onion and capsicum into thin strips and dice garlic cloves.DSC05323

2. Cut off ends of broccolini, then cut them in half.

3. In a large pan heat coconut oil, then add onion, capsicum and garlic. Cook for 4-5 mins, depending if you prefer them more crunchy.

4. Add broccolini and ‘chicken’ or tempeh. Saute for 7-8 mins, or until both are cooked. Season with sea salt, then serve.

Brown Rice and Corn

Ingredients:

1 cup short grain brown rice

2 ears of corn

1 tablespoon coconut oil

sea salt to taste

Method:

1. Cook brown rice in a rice cooker or on the stove if you prefer.DSC05322

2. Meanwhile  cut the corn kernels from the corn cobs.

3. Once the rice is just about ready, heat coconut oil in a large pan, then add corn kernels. Cook for 5 mins or until corn kernels are cooked. Season with salt.

4. Combine brown rice with corn kernels. Add more sea salt if you need, then serve.

Avocado Mousse

Ingredients:

2 small avocados

1.5-2 tablespoons lemon juice (about 1/2 small lemon)

1 tablespoon coconut oil

3 tablespoons filtered water

sea salt to taste.???????????????????????????????

Method:

1. Place avocado and coconut oil into a processor.

2. As its whizzing add the lemon, water and sea salt.

*Serves 4

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