Hi all, hope you all had a great weekend! We spent the weekend and most of last week organizing to go to auction for our dream house. Unfortunately although we won the auction we didn’t get the house. The owner had really unrealistic expectations of price that they only made clear the day of the auction and would not budge. It was a bit disappointing, but at least I can sleep again. Most of last week I spent tossing and turning and stressing. So its Monday morning and I’m feeling more refreshed for the week. Things could still turn around, but we will just have to wait and see.
Besides stressing about the house I spent most of last week stressing about something else. I admit since I have started my job I have put on a little weight. I spend most of the day sitting down and have found it difficult to exercise in the evenings. Beside that winter has continued into spring, I am just generally exhausted at night and have lacked motivation. However this week someone I won’t mention was not going to let me think my weight gain has gone unnoticed. I was just so embarrassed and upset that I spent the rest of the weekend trying to sustain a mostly liquid diet. All that I achieved was giving myself a migraine, being short tempered with even one and hating myself. It wasn’t until the end of the week that I realized that I don’t need to change myself for someone else. I am still a healthy size 10 and it is expected that a change in my lifestyle was going to impact my body. Which is something that I can bounce back from once I get use to my routine. People who make nasty comments only do it for their own satisfaction. It is not out of care, but to highlight imperfect in someone else to mask their own insecurities. Instead of being motivated by someone else’s jealousy, I rather be motivated by my own need to live the healthiest life I can. So I have been trying to make more of an effort to walk my dogs and be active. Looking forward to the sun staying out a little longer as we get further into spring.
Anyhow on a brighter subject, as I mentioned I tried to live on a most liquid diet. But I still had to eat some solid foods. I tried to keep it as light as possible, but I certainly wasn’t going to eat lettuce leaves. I am really not a fan of plain old lettuce tomato and cucumber as a main meal. So to sprice up my salad I added some roasted Japanese eggplant and sweet potato. This is now my favourite way to have Japanese eggplant. I just chopped them in half and lightly brush some oil roast for 20-30 mins. They taste great in a salad with Agave & Tahini Dressing. I also prepared them to accompany a Roasted Garlic, Cherry Tomato Coconut Oat soup. Marco wasn’t a big fan of oats in soup, but I just wanted to see what it would be like. It wasn’t bad, but still needs so fine tuning. A recipe I did include was Quinoa Sushi with Red Onion, Cucumber and Mayo. Marco was a bit freaked out about quinoa in sushi, but he ended up loving it. The combination was surprisingly really nice and didn’t feel like anything was really missing.
Quinoa Sushi with Red Onion, Cucumber and Mayo (vegan, gluten free, nut free)
rice wine vinegar
red onion diced
Soy Mayonnaise/vegan mayonnaise
1. Cook quinoa according to packet directions. Then let it cool down and add some rice wine vinegar, mirin and sea salt to taste.
2. In the meantime combine the diced red onion with mayonnaise.
3. Lay out the nori sheet then add a layer of quinoa. Then in the centre add red onion and 3 slices of cucumber.
4. Roll up the nori sheet then slice and serve.
I have been a bit slack continuing my Cookbook Project for the recipe book Energise Your Life: Release Your Natural Energy. After the Aloo Gobi debacle, I was a bit hesitant to try something else. I finally got all the ingredients together the Vegetable crumble, so here it is. My family really liked this recipe. I quite liked it too, but I did find the crumble a bit dry. I had a feeling when I was adding the crumble that it was a bit floury and thick, but I decided to trust in the recipe. Turns out my instincts were right and there wasn’t enough vegan butter to make the crumble that hard and crusty, so it was a bit on the floury side. But nevertheless I really liked this recipe.
Vegetable Crumble (vegan, gluten free option, soy free)
To make this recipe you will need:
1 onion sliced
2 medium carrots, sliced
2 sticks of celery, sliced
1/4 cabbage, shredded/sliced
125g vegan butter
200g organic flour
2 tablespoons flaked almonds, plus more to garnish
225g tomatoes (about 3 small)
125g hazel nuts, chopped
1 tablespoons yeast (I used 2 tablespoons nutritional yeast) mixed with 175 ml boiling water
sea salt & black pepper to taste
First I preheated the oven to 180 degrees and slicing all the vegetables and nuts. Then I melted half the Nutlex in a large pan on medium to low heat. Then sautéed the vegetables till they were soft.
While they were cooking, I adding the flour (minus 1 tablespoon of flour), half the butter and 2 tablespoons of flaked almonds into the blender and blended it. I also dropped the tomatoes into boiled water for a minute, then peeled and chopped them.
When the vegetables were starting to soften I added the hazelnuts top heat through, then added1 tablespoon of flour.
Next I added the nutritional yeast mixed with the water, chopped tomatoes sea salt and black pepper. I allowed it to thicken a little before taking it off the heat.
I placed the vegetables into a greased casserole tray. Then topped it with the crumble mixture and some extra flaked almonds. I baked that for 1 hour. Since my crumble looked a bit floury I added a bit of spray oil on the top and cooked it for a further 5 minutes. I think it did help to get make the top a bit more crispy.
This was the result. It does look a bit dry but actually the vegetables underneath were moist and caramelized nicely. It serves enough for 6.
The cook book recommended servicing it with steamed green beans and corn, which actually really went well with the Vegetable Crumble. I just sliced the corn off the cob and chopped fresh green beans. Green beans and corn do taste a lot better fresh then frozen. Steamed they taste great, all they needed was a bit of sea salt.
I really did like this recipe and I think its both Marco and kid friendly. It can easily be made gluten free, using gluten free flour. The only think I recommend is using less flour in the crumble.