Adzuki Bean and Pumpkin Stew

One of the first macrobiotic dishes I ever tried was Adzuki beans with Squash. I remember the first time I made this dish my family and our international students really didn’t like the look of this dish. They thought I was a bit crazy to put these ingredients together and refused to try it. I guess back then I thought it was a bit weird too, but we have all come along way since then. This time I decided to spice this dish up a bit with some additional ground spices and more veggies. It is a very hearty nourishing dish, which pairs well with steamed brown rice.

DSC02547

Adzuki Bean and Pumpkin Stew (vegan, gluten free, nut free)

Ingredients:

filtered water

1 cup dry adzuki beans

1″ x 1″  dry kombu

1 tablespoon olive oil

1 small brown onion, sliced thin

1 garlic, diced

1 medium carrot, sliced thin in half moons

1 leek, white parts only, sliced thin in half moons

1 celery, sliced thin

1/2 tablespoon ground cumin

1/2 tablespoon sweet paprika

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon himalayan sea salt

4 cups pumpkin, remove skin (optional) and chopped into large chunks (I used kent, but you can use kabocha or butternut pumpkin if you prefer)

1 tablespoon tamari or shoyu

Method:

1. Soak the adzuki beans overnight with filtered water and kombu.

2. Drain the beans and place the adzuki beans and kombu in a pot with some fresh filtered water. Bring to the boil, then cover on a low heat and simmer for 40 minutes or until the beans are cooked. Then strain and leave to the side.

3. Heat olive oil in pot or large pan. Then add onion and garlic. Cook on a medium to low heat for 4-5 minutes until they have browned.

4. Add the carrot, leek and celery and cook for a further few minutes, until they begin to soften.

5. Add the ground cumin, ground sweet paprika, ground ginger, ground cinnamon and himalayan sea salt. Stir through the vegetables and cook for another minute or until the spices are fragrant.

6. Add pumpkin and a cup of water. Bring to the boil, then leave on a simmer for 20 minutes or until the pumpkin is cooked.

7. Add the aduki beans and tamari. Cook for a further 5 minutes and then serve.

*Serves 4

DSC02550

Advertisements

Sweet potato, Red Lentil and Piquillo Pepper Soup

Soup again tonight! After 43 degrees over the weekend, it has really cooled down here, especially in the evening. So I thought I’d get my soup fix in before summer really arrives. This soup is thick, creamy and has a smoky spicy kick. Exactly what I needed to keep me and bub nice and warm.

DSC03024Sweet potato, Red Lentil and Piquillo Pepper Soup (vegan, gluten free, soy free, nut free)

Ingredients:

3 medium sweet potato, cut in to cubes (about 6 cups)

olive oil

1 onion, diced

3 garlic cloves, diced

1 tablespoon ground cumin

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1 cup red lentils

5 cups vegetable stock (1/2 cup water)

8 roasted piquillo peppers, plus more to garnish (or 4 roasted capsicums)

1  teaspoon liquid smoke

cayenne pepper to taste

sea salt to taste

natural coconut yoghurt (or savoury soy yoghurt) to garnish

black pepper to taste

Method:

1. Preheat the oven to 190 degrees.

2. Place sweet potato on a tray, drizzle with some olive oil and roast for 30-40 minutes or until cooked.

3. In the meantime, heat 2 tablespoons of olive oil in a large pot and then add the onion and garlic. Saute for 4 minutes or until translucent.

4. Add the cumin, ginger, cinnamon to the pot. Sauté for 1 minute or until the the spices are fragrant.

5. Add the red lentils and 1 cup of vegetable stock. Bring to the boil and then put on a simmer. Cook for 15 minutes or until the lentils are cooked. Add 1/2 cup water if too dry.

6. Place the roasted sweet potato, red lentils, piquillo peppers and 1 cup of vegetable stock in a Vitamix or blender and blend till smooth. You may need to do in 2 batches. Alternatively you can place all the ingredients in the pot and use a bar mix to blend.

7. Return the ingredients from the Vitamix to the pot. Add 3 cups of vegetable stock, liquid smoke, cayenne pepper and sea salt and stir through. Bring to the pot to the boil, then place on a simmer, season with more sea salt if you need before serving.

8. Serve the soup topped with natural coconut yoghurt, ribbons of piquillo peppers, black pepper and drizzle some olive oil.

*Serves 4-6

DSC03018

Cream of Broccoli and Potato Soup

One of my favourite soups in recent times is broccoli soup. I usually add at least one potato for creaminess and then let the Vitamix do most the work. This is not one of Marco’s favourites. I usually threaten him with my broccoli soup when I don’t feel like cooking so that he will go pick up some Thai. However he really liked this recipe. He was a bit apprehensive at first but thoroughly enjoyed it. The cashews give an extra creaminess that was missing without the cream. I promise  your family won’t know this recipe is dairy free when you use cashew cream.

DSC02980

Cream of Broccoli and Potato Soup (vegan, gluten free, soy free)

Ingredients:

1/2 cup cashews, pre-soak for an hour if you can

1/4 filtered water (plus 2 tablespoons)

1 tablespoon olive oil

1 onion, roughly chopped

2 garlic cloves, roughly chopped

2 medium dutch cream potatoes, chopped in cubes

1 medium broccoli head, roughly chopped (include the stem and leaves)

3 cups vegetable stock

sea salt and black pepper

hemp seeds and nutritional yeast to serve

Method:

1. If you haven’t already pre-soaked the cashews, then place them in a small pot of water and boil for 10 minutes to soften.

2. Place cashews in a high speed blender with 1/4 cup of water. Add more water if the consistency is too thick. Scrap out of the blender and leave to the side. No need to clean the blender.

3. Place the potatoes in the steam and steam for 15 minutes.

4. Place the broccoli in with the potatoes and steam for an additional 5 minutes or until cooked.

5. In the meantime heat a large pot with olive oil, then add the onions and garlic. Sauté for 5 minutes or until lightly browned.

6. Place onions, garlic, potatoes, broccoli and 2 cups of vegetable stock in the high speed blender. Blend until smooth.

7. Add the blended ingredients back to the pot and place on a medium heat.

8. Add the cashew cream (leave some for garnish later) and 1 cup of vegetable stock to the pot and heat through.

9. Season with sea salt and black pepper.

10. Serve with a teaspoon of cashew cream, hemp seeds and nutritional yeast.

*Serves 3 large serves or 4 medium

DSC02971

DSC02974

Creamy Sweet potato, Black bean, Chia seed Soup

Hi all, hope you having a great start to your week. I’m always most energetic on Mondays. I feel like I can achieve just about anything on my way home from work. I could prepare all our lunches for the week, do some pilates or even finally put together my new compost bin. Unfortunately I didn’t get to do everything I hoped for this afternoon. But I did get around to making a selection of jarred cold pressed juices, boil some black beans and make a delicious healthy soup. Lucky for Marco he’s at work tonight. So I even managed to clean  up the huge mess I made in the kitchen by my self.

I’ve never added chia seeds to a soup before and I didn’t really know what to expect. But I was pleasantly surprised. They weren’t crunchy or gluggy at all. They also didn’t change the texture to the soup. What they did do is add some extra protein, fibre, antioxidants, calcium, vitamin C, omega 3, potassium and iron to my soup!

How do you like to include chia seeds in your diet?

DSC02146

Creamy Sweet potato, Black bean, Chia seed Soup (vegan, gluten free, soy free, nut free)

Ingredients:

1 tablespoon olive oil

1 brown onion, diced

1 large garlic clove, diced

1/2 green or red capsicum, diced

1 large celery stick, diced

1 large sweet potato, chopped and cubed

1.5 tablespoon ground cumin

1/2 teaspoon ground cayenne pepper (or more to taste)

1 teaspoon dried oregano

4 cups vegetable stock (I used 4 cups filtered water with 4 tsp Marigold Swiss Vegetable Bouillon)

1/2 teaspoon garlic salt/ sea salt to taste

black pepper to taste

2 whole dried bay leaves

2 cups cooked black beans

juice from 1/2 small lemon

1/3 cup chia seeds

diced roasted peppers, pan fried corn kernels and sliced avocado to serve

Method:

1. Heat olive oil in a large pot. Then add onion, garlic, capsicum and celery. Saute for a few minutes.

2. Add sweet potato cubes, cumin, oregano and cayenne. Saute for another couple of minutes.

3. Add vegetable stock, garlic salt, black pepper and bay leaves. Bring to a boil, then leave to simmer for 20-25 minutes, or until the sweet potato has softened.

4. Add cooked black beans and lemon juice. Take off the heat and remove the bay leaves.

5. Place most of the soup with a high speed blender, leaving about a cup of the soup in the pot. Then combine again and stir through the chunky beans and sweet potato.

6. Add chia seeds and stir through.

7. Serve soup topped with diced roasted peppers, pan fried corn kernels and sliced avocado or whatever else you have on hand.

*Serves 4

DSC02148

DSC02164

 

Rich Roasted Tomato Soup

During the week I was flipping through one of my Jamie Oliver book’s and I came across the most delicious looking Tomato soup. I have never had a real tomato soup. When I was a kid we use to eat a lot of can soup, including the Campbell’s Tomato soup. I never really like it though. I just found it tasted like tomato juice, which I wasn’t a big fan either.  But I thought I would give it another chance. I adapted this recipe from Jamie’s 15-Minute Meals. It was so delicious and really celebrated the essence of the tomato. The tomato and basil tasted really fresh and fragrant. It was also really creamy without the add of any dairy or dairy substitutes.

DSC01879

Rich Roasted Tomato Soup (vegan, gluten free, soy free, nut free)

Ingredients:

2 large tomatoes

500g variety cherry tomatoes (heirloom, orange, red)

4 garlic cloves

1 large red chilli (or 2 small)

olive oil

sea salt and black pepper

2 medium red onions

4 tablespoons balsamic vinegar

1/2 cup filtered water

1 handful basil leaves

Method:

1. Preheat the oven to 220 degrees.

2. Chop the large tomatoes into quarters, crush the garlic cloves and remove the chilli seeds and stem from the chilli. Add all the tomatoes, garlic and chilli to a baking tray. Drizzle with olive oil and season with sea salt and black pepper. Place in the oven for 20-25 minutes, or until tomatoes soften.

3. In the meantime, roughly chop the red onions. Then heat a pan with olive oil and add the red onions. Cook on a medium heat until the onions start to soften. This should take about 5 minutes.

4. Add balsamic vinegar to the onion and allow it to cook through so that the onions are sticky and sweet.

5. Place the onions, roasted tomatoes, roasting liquid (from the tomatoes), basil leaves, water, sea salt (to taste) in high speed processor. Blend until smooth.

6. Serve immediately or reheat in a pot.

*Makes 5 cups

DSC01874

Satay Noodle Soup with Grilled Tofu

This soup was adapted from Shredded chicken satay noodle soup. Not such a great idea while we were having a heat wave, but still delicious and very healthy.

DSC01813

Satay Noodle Soup with Grilled Tofu (vegan, gluten free)

Ingredients:

1 tablespoon coconut oil

2 garlic cloves, diced

1 large red chilli, diced

1 tablespoon diced ginger

2 medium brown onions, chopped

5 tablespoon natural peanut butter

3 tablespoon soy sauce

2 litres vegetable stock

sea salt to taste

1 x 400g tin coconut milk

2 bunches buk choy/other asian green

2.5 serves bean thread noodles/other noodles

2 x 200 g packets of marinated satay tofu (or homemade)

coriander (optional)

Method:

1. Heat coconut oil in a large pot over medium heat. Add the onion, garlic, ginger and red chili. Saute for a 5 minute or until the onions are browned.

2. Stir in the peanut butter and soy sauce.

3. Add the vegetable stock and whisk so the peanut butter mixes well through the stock.

4. Bring to the boil, then leave on a simmer for 30 -40 minutes. Season with sea salt or more soy sauce.

5. Wash and slice the buk choy and leave to the side.

6. Bring the kettle to the boil, then fill a pot and soak the Bean thread noodles for 5 minutes, then strain.

7. Add the coconut milk to the soup and season with more sea salt if you need.

8. Add the buk choy, let it wilt, then turn off the heat and add the noodles.

9. Before serving the soup,  slice the tofu and grill it. Then serve the tofu on to of the soup. Also top with some fresh coriander if you have on hand.

*Serves 6

New Beginnings

I’m back again after a little break from blogging. I finally have some time off after seeing the dentist. I have a few days off to recoup at home. Finally got out my last wisdom tooth. The one I begged the dentist to leave last time because I couldn’t have him take 2 at the same time again. This little break is also great timing for me to start packing up my things, because we signed papers to buy a house this weekend past! After two years of looking off and on and many disappointments we have finally found the one for Marco and I to start our adult life together. I say ‘adult’ because we are going to have to start doing things for ourselves. Although I love to cook I’m not a great cleaner. Marco on the other hand loves to keep his room in order, but we both can’t iron his shirts. But its time to grow up and leave the nest!

A couple of nights ago mum took us out to dinner to celebrate. We decided to try Rouj Modern Lebanese. I discovered them a few weeks ago at Rosalie. They were full with people and the reviews are great too, so they must be doing something right. After checking out the online menu I found a dish that was vegan friendly. I ordered the Vegetarian Delight, which included ftayer (pastry filled with spinach), Silver beet rice roll, pumpkin kebbi, hummus (instead of tzaziki) mjadra, tabouli, pickles, Lebanese bread. I was so full after this that I didn’t have room for anything else.

???????????????????????????????

Other vegan eats this weekend was brunch at The Green Edge. Marco was the one that suggested to go. He just loves their vegan burgers, brownies and milkshakes, but we still hadn’t tried their breakfast. We ordered a little too much but the food was fabulous! Marco and I shared the Big Breakfast, which had tofu scramble with garlic-sautéed mushrooms; smoky strips; breakfast potatoes; toasted Turkish bread with guacamole; seitan sausage patties, served with a homemade tomato relish. Mum had the special, smokey strip Turkish Sandwich with Roasted Capsicum Relish. We also all shared the Pancakes Stack with Dark chocolate chips and syrup. Can’t tell you what was my best part because I loved all of it. Lucky for me our new house is just down the road from here, so it won’t be such a big deal to travel over for a bite to eat or replenish my vegan pantry.

The Big Breakfast

The Big Breakfast

Smokey Strip Sandwich with Roasted Capscium

Smokey Strip Turkish Sandwich with Roasted Capscium Relish

???????????????????????????????

Pancakes Stack with Dark chocolate chips and syrup

Other then buying houses and eating out, the weekend before I visited the Organic Growers Fair.  Marco is obsessed with growing trees at the moment, so I picked up for him a dwarf Mango, dwarf Apple and Vanilla bean orchard. He also has a dwarf lemon, dwarf lime, dwarf mulberry, dwarf avocado, more avocado trees. At the moment they are all in pots, so hopefully we will plant some at a new home.

???????????????????????????????

???????????????????????????????

???????????????????????????????

???????????????????????????????

???????????????????????????????

Here a just a few of the trees we have transported to mine house. Isn’t he a gorgeous boy! Unfortunately he hasn’t been protecting our mulberries from the birds. He only chases people.

The following are some recipes I cooked during the week. This first one was my favourite. I have never cooked soup with old bread before. The first time I tried a soup with old bread was  the soup Ribollita in Sienna, Tuscany. The bread and vegetables were really mushy, but full of flavour. Pappa al pomodoro is another summer Tuscan soup. I used old ciabatta bread (finally some leftover). The rest of the ingredients were simple, evo, onion, garlic, fresh tomatoes, vegan chicken stock and fresh basil. This had to be the most delicious soup I have ever made. Marco was a really big fan and said it tasted like real Italian food.

???????????????????????????????

Pappa al pomodoro (vegan, soy free, nut free)

Ingredients:

900g fresh tomatoes

1 tablespoon olive oil

1 onion, diced

3 cloves garlic, diced

200g ciabatta bread/other ‘country style’ bread, remove crust

850ml hot vegan chicken stock

20 basil leaves, diced

sea salt & black pepper to taste

Method:

1. Boil a pot of water, then add all the whole tomatoes. Cook for 1-2 minutes or until you see the skin peel back a little bit. Then place tomatoes straight in a bowl with ice water or cool down with rinse with water in strainer. Once they have cooled down, peel the skin and then dice and set aside.???????????????????????????????

2. Heat olive oil in a large pot, then add onions and garlic. Saute for 6-8 minutes on a low heat, not letting them brown.???????????????????????????????

3. Add the tomatoes to the pot. Leave on a simmer and cover the pot. Cook for 30 minutes.

4. In the meantime tear the ciabatta bread into small pieces and heat the vegan chicken stock.

5. Add the bread and stir through a couple of times.

6. Gradually add hot stock and allow it to soak up all the bread.

7. Add the basil leaves and season if you need. Cook for one more minute.

8. Serve warm or wait an hour and serve at room temperature.

*Serves 4-5

???????????????????????????????

???????????????????????????????

I have finally found and eaten golden beets! I got them from the Wednesday Farmers Market in the CBD. They were only small but had the leaves attached as well. They are so delicious and sweet! I really nice change from the regular beets. I’ve never tried making coconut yogurt before, but it was really simple. I just added lemon juice to coconut cream. Just be careful to not add to much or it will be too sour. I got this idea to make chickpea nuggets from The Japanese Vegetarian Kitchen’sVegan Chicken teriyaki steak. Funniest thing was Marco took leftovers to work and some of the blokes sauce his container when he was heating the nuggets. They didn’t know whose it was but they were all trying to figure out what it was.

Sweet Sumac Tahini Chickpea Nuggets with Quick Coconut Yogurt and Quinoa Kale salad with Golden Beets and Sweet Potato (vegan, gluten free, soy free)

Ingredients for Chickpea nuggets & sauce:

1 can chickpeas

1 tablespoon arrowroot flour

sea salt to taste

Ingredients for Marinate:

1 tablespoon tahini

2  tablespoon extra virgin olive oil

1/2 teaspoon sumac

1 teaspoon crushed ginger

sea salt to taste

1 teaspoon agave

Ingredients for Salad:

4 small golden beets, sliced

1 medium sweet potato, sliced

olive oil

1/2 cup cooked quinoa

2 cups tuscan kale

sea salt

pine nuts

Ingredients for Coconut Yogurt:

1/2 cup coconut cream

1 tablespoon lemon juice (more to taste)

Method:

1. Preheat the oven to 180 degrees. Then toss the golden beets and sweet potato with olive oil and sea salt and place on a tray in the oven for 30 minutes or until cooked.???????????????????????????????

2. Mash the chickpeas with a fork and add arrowroot and plenty of sea salt. Then form into nuggets. I made about 9.???????????????????????????????

3. Combine all the ingredients for the marinate. Coat the nuggets in the marinate and leave in the fridge for 20- 30 minutes. Leave any extra marinate aside for later.???????????????????????????????

4. If you have’t already, cook the quinoa and prepare the kale. Chop the kale, then massage it with sea salt until the fibers have broken down. Once the quinoa has cooled down combine with the kale.???????????????????????????????

5. Heat a non stick pan with a little bit of oil (olive/coconut). Cook the nuggets for a couple of minutes on both sides until golden.

6. Prepare the coconut yogurt by combining the ingredients the put to the side.

7. Toast the pine nuts.

8. Assemble the salad, then top with Chickpea nuts, extra marinate and Coconut yogurt.

*Serves 3

This was my veganised attempt of Sichuan Noodles. I swapped pork for brown lentils and shiitake mushrooms, egg noodles for sweet potato noodles, chicken stock for vegan stock, and hot bean paste (didn’t have any) for miso paste. Not sure how Chinese, but it was a healthier version.

???????????????????????????????

Spicy Shittake, Brown Lentil and Spinach with Sweet Potato Starch Noodles (vegan, gluten free, nut free)

Ingredients:

100g cooked brown lentils

100g sweet potato noodles

1 onion, diced

3 cloves garlic, diced

1 tablespoon ginger, diced

1 tablespoon dark soy sauce

1/2 tablespoon dry sherry

2 tablespoon sesame oil

1 small onion, diced

2 garlic cloves, diced

2 small red chilies, diced

1/2 tablespoon white miso or hot soy bean paste

1 tablespoon peanut butter

125ml vegan chicken stock

2 cups of spinach leaves  (chopped)

sea salt & black pepper to taste

Method:

1. Cook sweet potato noodles according to packet instructions.

2. In a bowl combine brown lentils, soy sauce, sherry, sea salt. Heat oil in a wok and saute brown lentils for 3-4 minutes. Then add shittake mushroom and cook for 2 more minutes. Take out of wok and place to the side.

3. Add garlic, ginger, onion and chili to the wok. Stir fry for 1 minute.

4. Add miso/soy bean paste, peanut butter. Heat for a few seconds.

5. Add vegan chicken stock and bring to boil, simmer for 5 minutes or until it thickens.

6. Add lentils, shiitake mushrooms, spinach and noodles. Heat in the wok until spinach has wilted. Season.

*Serves 2

???????????????????????????????

Healthy Italian Hot Chocolate for 2 (vegan, gluten free, soy free, nut free)

Ingredients:

2 mugs of coconut milk

1 tablespoon cacao

1 tablespoon maca

1 teaspoon cinnamon

1 tablespoon coconut sugar

1 tablespoon vegan custard powder (to make thicker, optional)

Method:

1. Combine all the ingredients in small pot. ???????????????????????????????

2. Heat on the stove on a medium-low heat and whisk while cooking. Cook for 4-5 minutes or until it thickens a little.

3. Serve immediately.

Happy Blogiversary!

Today is Live Blissful’s 1 year Anniversary! I can’t believe my vegan journey has made it this far. A year ago I really didn’t know if I this was something that I could actually do. Although I’m not completely perfect, I have managed for the most part to completely change my diet as well as my reluctant fiance’s.  Now that I have made it a year I know that this is something that I can live by long term. I really want to thank all my fellow bloggers and readers for your encouragement that has kept me going.

Over the past year making the change to vegan has not been completely smooth. Although I have achieved more then I thought I would. I have discover new ingredients and different ways to cook without needing animal products. I have made a conscious effort to buy animal free products. I have also found and sampled many vegan/vegan friendly cafes and restaurants around Brisbane and other Australian cities.

The biggest challenges I  have faced over the past year seem a lot less insignificant now, then when I first began this journey. Unkind comments and awkwardness from family and friends were probably the hardest thing to swallow. But I learned to stop apologizing, because choosing to live a healthy life is not something to be ashamed of. The second biggest challenge was the feeling of despair every time I could not find something to eat in a restaurant. Now I try to make more informed choices when choosing a restaurant. When I have been invited out I try to organize something special with the chef and usually leave feeling happy and satisfied. As for cravings, these have been probably the easiest thing to over come. My tastes have really changed and I don’t really crave the same textures and flavors that I use to.

Another anniversary that I almost forgot about was Marco and my 6 year Anniversary. It actually fell on the 19th, but we both forgot. Now  we are engaged I’m not sure which anniversary we are meant to celebrate. Maybe we will just celebrate all of them. We had a pretty quite weekend. Poor Marco has had work at 4 am. So I wanted to make him some home cooked meals that I know he would like. I was going to also make a cake, but after he found a mysteries  jumbo muffin in my fridge (not sure where that came from), I thought we could both do without.

This breakfast was inspired  by the loads of apples in my fridge crisper. I only usually use green apples for juicing. But my mum keeps buying all these red apples that no one eats. This was surprisingly filling and very creamy. In fact I’m about to have it again for morning tea now.

???????????????????????????????

Raw Apple Breakfast Pudding (vegan, gluten free, soy free)

Ingredients:

1/2 cup raw cashews

1/2 cup water

1 teaspoon agave (or other natural sweetener)

1/2 teaspoon vanilla extract

2 apples

1-2 teaspoons lemon juice

2 teaspoons flax seeds

2 teaspoons chia seeds

fresh fruit to garnish

Method:

1. In a high speed blender add the cashews. Once they are starting to break down, then add the water, agave and vanilla extract. Don’t worry if its not really smooth.

2. Roughly grate the apples with the skin on.

3. Add some lemon juice to the grated apples so they don’t go brown and taste fragrant.

4. Combine the apple with the cashew cream. Stir through some flax seeds and chia seeds

5. Serve raw apple pudding with fresh fruit to garnish

*Serves 2

???????????????????????????????

This stew was inspired by all the leftovers veggies that needed to be used. I cooked up so many organic split kidney beans a few days back and then nobody was there to eat them with me.

I have never done a dumpling topping before. I was just flicking through a Jamie Oliver cook book and saw different stew toppings. I added Cheezly White Cheddar Style, which gave it a really nice savoury flavor. This is something else that I needed to use up. One bad thing about vegan cheeses is that they don’t last many days after opening.

I really loved the dumpling topping. This is definitely something I will make again for my next stew. It tastes so lovely and savory and just as nice as having fresh bread with an oven hot stew.

???????????????????????????????

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping (vegan, nut free)

Ingredients for Kidney Bean and Vegetable Stew:

2 tablespoon olive oil

2 large brown onions, diced

2 garlic cloves, diced

1/2 bunch shallots, diced

2 sticks celery, diced

2 carrots, diced

4 baby or 1 red capsicum, diced

1/2 cup white wine

1 teaspoon sweet hungarian paprika

1 teaspoon liquid smoke (optional)

1 teaspoon lemon thyme leaves

2 bay leaves

2 tablespoons fresh parsley, minced

1 can good quality tomato pulp

2 zucchini (diced)

2 cups cooked kidney beans

2 cups vegan chicken liquid stock

sea salt & black pepper to taste

Ingredients for Dumplings:

200 g self raising flour

100 g grated Cheezly White Cheddar Style/vegan cheddar

1 tablespoon fresh parsley, minced

6-7 tablespoons ice cold water

5 tablespoons Nutellex Lite/vegan butter)

???????????????????????????????

Method:

1. Heat a large oven proof pot with olive oil. Then add onion and garlic. Cook for 10 minutes and as it starts to brown, add celery and shallots and cook for a further 5 minutes.???????????????????????????????

2. Add carrots, capsicum and white wine. Continue to cook until the wine is absorbed.???????????????????????????????

3. Add the paprika, liquid smoke, lemon thyme, bay leaves and parsley.

4. Saute the vegetables for a couple of minutes, then add the tomato pulp. Continue to cook until the carrots start to soften

5. Add the zucchini, kidney beans, liquid stock, sea salt and black pepper. Bring to the boil, then leave on a simmer for 30 minutes. ???????????????????????????????

6. In the meantime preheat the oven to 180 degrees. ???????????????????????????????

7. Before placing the stew in the oven, prepare the dumplings. In a large mixing bowl add flour, cheddar and parsley. Then add the nutlex and mix it through with your hands. Then add cold water one tablespoon at a time, until it forms a dough.

8. Roll the dough into about 12 balls.

9. Top the stew with the dumplings on the outer edge.

10. Bake for 30 minutes, then serve.

*Serves 6

???????????????????????????????

???????????????????????????????

Corn and Kale Chowder with Sour Dough Croutons

I don’t know where I got the idea to make chowder, but I’ve always wanted to try it and never had. Since becoming dairy free I rarely order soups out and only eat creamy ones at home. I wasn’t sure what makes a chowder different to a soup so I did some research and it has quite an interesting history.

Chowder is a seafood or vegetable stew or thick soup. It is usually is made creamy but adding milk or cream and is eaten with or thickened with broken up saltine crackers. Famous chowders you may of heard of are the New England clam Chowder and Manhattan clam chowder. However corn and potato chowders are also very popular in American cuisine.

Chowder originally originate in Europe. There are a few theories to where the word chowder originate from. Perhaps it was originally derived from the Latin cuisine[1]word calderia means a place to warm things, which later came to symbolize a cooking pot or a cauldron. Perhaps it originated from the French word chaudière  means a cooking or heating stove; or from the old English word jowter, which means fish peddler. Or maybe it originated from the French dish chaudrée (thick fish soup from Charente-Maritime and Vendée. Nevertheless chowders were prepared in fishing villages along the coast of France and Southwestern England.

Although this dish has its roots in France or England it has become quite famous in New England and Atlantic Canada. It was brought to North America by early settlers. They would of originally used fish, salted pork and ship’s biscuits. Later shellfish, like clams became more frequently when they were in season. CVR_SFS_ClamChowder_article

There are numerous different clam chowders from different regions in North America. Famous ones include New England Chowder (milk based), Manhattan Chowder (broth & tomato based), Rhode Island clam chowder (clear broth). Obviously non of these are vegetarian. However, the Corn Chowder which I have tried to emulate is vegetarian.

The Corn Chowder is very similar to the New England Chowder, in that it is a thick creamy milk based soup. However instead of clams, corn is used. The main ingredients include corn, milk or cream, potatoes and onions. Potato chowder is similar except that cheese, sour cream or bacon is often added.

To make this recipe I consulted a few vegetarian and vegan recipes, including Jamie Oliver’s Corn Chowder and Cheeking Kitchen’s Vegan Rich & Hearty Corn Chowder. I decided to use kale, lemon thyme and garnish with chives, as my mum brought me heaps of lovely produce from the Eagle Farm Markets. My soup didn’t turn out as thick as I would of liked. I think it may have been the gluten free flour. Rather then adding more flour I left it a bit thinner. With the delicious croutons it was a delicious hearty meal. All my family commented how nice it was. This recipe can be made nut free if you prefer to use soy milk instead of almond. It can also be further thickened by using a cashew cream or more flour.

Have you made Corn Chowder before? What ingredients do you like to add to make it shine?

???????????????????????????????

Corn and Kale Chowder with Sour Dough Croutons (vegan, gluten free, soy free)

Ingredients for Soup:

2 tablespoons olive oil

2 onion diced

2 sticks celery, diced

700 g red potatoes. cubed

1/2 cup white wine

1/4 cup lemon thyme

2 litres vegan chicken liquid stock

3 tablespoons gluten free flour or corn flour (use unbleached plain flour if you can tolerate)

2 cups plant milk (coconut or oat; almond or soy if you can tolerate)

4 cups tuscan kale,  chopped

sea salt to taste

chives to garnish

Ingredients for Croutons:

1/2 loaf white sour dough bread,  chopped into cubes

olive oil

sea salt

garlic powder

ground cayenne pepper (optional)

Method:

1. Take a large pot and heat olive oil. Add the onions and celery and cook for a few minutes, until onions are translucent.

2. Add the potatoes and white wine. Cook until the liquid is absorbed.

3. Add lemon thyme and liquid stock. Bring to the boil, then place on a simmer for 15 mins, or until the potatoes have softened.. While its simmering, take about 1 cup of the stock out of the pot and whisk it with flour, then add it back to the pot.

4. Add almond milk, tuscan kale and sea salt. Cook until kale has cooked.

5. In the meantime, place bread in a mixing bowl. Coat with olive oil, garlic powder and sea salt. Then in a medium hot pan toast the bread until it is crunchy.

6. Serve soup with chives and croutons on top.

*Chowder serves 8, croutons serve 4-5

???????????????????????????????

Something new that we bought over the weekend was a Santa Claus melon or Spanish melon. I have never seen this kind of melon before. They had samples at the fruit shop and we really liked it. The flesh is a yellow-white color  and the skin is green with yellow. Apparently the more yellow the skin the sweeter it is. It doesn’t taste like a regular melon, its really sweet and a bit firmer.

DSC06436

I made us some smoothies for work using the melon, parsley and spiralina. It was delicious, but a little thicker then I expected. I recently bought these nice glass drink bottles for juicing. Now its worked up a little I’m hoping to get better use of of them.

???????????????????????????????

Spicy Roasted Cauliflower and Corn Soup

Another cauliflower recipe…We have almost got through all of them. Only 1/2 to go now. Marco hasn’t been too keen on having more cauliflower meals, but this is what he will be coming home too again tonight. I made a Roasted Cauliflower & Garlic Soup a while ago and I was really craving it again. This soup is a bit different as it has the sweetness of the corn and the heat of the cayenne pepper. I also got to try out my vitamix as a soup blender. The texture was so smooth and luscious. No more lumpy soups 🙂

???????????????????????????????

Spicy Roasted Cauliflower and Corn Soup (vegan, gluten free, soy free, nut free)

Ingredients:

1 large cauliflower

4 corn cobs, kernels sliced off and cobs discarded

1.5 tablespoons thyme leaves

1/2 cup olive oil (plus more)

2 teaspoons ground cayenne pepper

sea salt to taste

1 brown onion, diced

3 garlic cloves, diced

3 cups vegetable liquid stock

1.5 cup plant milk (I used oat milk, but you can also you coconut or rice; almond or soy if you can tolerate)

black pepper to taste

Method:

1. Preheat the oven to 200 degrees.???????????????????????????????

2. Cut cauliflower into florets and cut corn kernels from the corn cobs.???????????????????????????????

3. Take a baking tray and add the cauliflower, corn, thyme leaves, cayenne and olive oil. Season with sea salt and toss through.

4. Heat 1 tablespoon of olive oil in a large pot, then add onion and garlic and saute until softened.

5. Add liquid stock and bring to the boil.DSC06136

6. Add the oat milk and most cauliflower and corn, but reserve 4 tablespoons in the baking tray. Bring to the boil and let it cool.

7. Add the soup to the blender in two batches. Blend till smooth.

8. Place soup back into a pot and reheat if you need to.

9. Serve soup with a tablespoon of roasted cauliflower and corn, a drizzle of olive oil and season with sea salt and pepper.

*Serves 4

???????????????????????????????