Hi all, hope you’ve had a lovely weekend. Mine has been nice and relaxing. I got my early birthday present this week from Mum and Marco. They both put in to get me a Vitamix! So I finally got to try it out last night and have been blending ever since.
Last night I made some cashew cream, which was so lovely and silky. It was much nicer then what my Kenwood blender usually produces, plus it didn’t leak, which was a bonus. I showed my mum, who is also dairy free, but not as strict as me that cashew cream can be used just like cream for pasta. She was amazed. Sorry no photos of the actually pasta, we were so hungry by the time it was ready.
I’ve only had a week of early mornings but my body clock has already changed which is great. This morning we got up early and went to the Northey Street Organic Markets at Windsor. We haven’t been here since before I went to Europe, which is over a year ago. I was really big on organics back then and am trying to get back into buying organic.
Before we left I made a special morning smoothie, with my garden Tuscan Kale. This is a Chocolate Peanut butter Kale Smoothie. I was delicious! Mum and Marco weren’t keen on the kale for breakfast, but they agreed it was a good way to get the kale in firs thing.
Chocolate Peanut butter Kale Smoothie (vegan, raw, gluten free, soy free)
1/2 bunch tuscan kale
3 cups almond milk
2-3 tablespoon peanut butter
2 tablespoons cacao
2 tablespoons chia seeds
2 tablespoons agave or honey
1. Whiz all the ingredients in your blender until all the kale has broken down and the smoothie is nice and smooth. Then serve.
At the market I didn’t buy too much. Just two bunches of Red Russian Kale ($6 plus free bok choy), daikon, cherry tomatoes and sunflower sprouts. Unfortunately there was no more organic vegan brownies left, so we better be a bit earlier next time. I love these markets there are always so many interesting people and great food.
I did get to see this in action and it looks like hard work to earn your smoothie.
I have seen purple carrots but never these golden ones before. Regretting now that I didn’t get any.
There are also a communal veggie patch here and the grounds are quite nice too. This is mum and Marco as we are leaving.
For dinner I thought I would try out a few more meals with my new Vitamix. These patties are similar to my Red Lentil Patties with Kale Pesto, but I used cannellini beans and sweet potato puree. I also tried to make my delicious Kale Pesto. As beautiful as it looks, it came out really bitter. I think next time I won’t use the stems. On the side I made this a delicious mash to make use of my green cauliflower and a sunflower sprout salad. So in love with my new Vitamax! So expect to see it around a lot more.
Do any of you guys have one?
Cannellini Bean & Sweet Potato Patties (vegan, gluten free, soy free, nut free)
2 medium sweet potatoes
1 tin cannellini beans
1 tablespoons grapeseed/olive oil
1 medium red onion
1 tablespoon cajun spices/other spices you prefer
sea salt to taste
1/2 cup quinoa crumbs (or other gluten free breadcrumbs)
1/2 cup sesame seeds
1. First cut and steam the sweet potato, until soft. Transfer into a bowl and place to the side.
2. Meanwhile, preheat oven to 180 degrees and heat a pan with olive oil. Saute the red onion and garlic for 5 mins or until the onion has softened.
3. All the sweet potato, cannellini beans, red onion, garlic, cajun spices (or other spices) and sea salt into the processor. Blend until smooth.
4. Place the mixture into a bowl then add quinoa crumbs and stir through the mixture.
5. Form the mixture into 10 patties. Place the sesame seeds in a small bowl and dust the patties in the sesame seeds.
6. Place patties on a nonstick cookie tray, then bake for 20-25 mins. Turn once while they are cooking so that the seasame seeds on both sides get a little browned.
*Makes 10 patties
Green Cauliflower, Potato & Leek Mash (vegan, gluten free, soy free, nut free)
1 small green cauliflower
1 tablespoon grapeseed or olive oil
2 garlic cloves
1. Cut the cauliflower and potato into small pieces, then place them in a steamer until tender.
2. Dice the garlic and chop the leek.
3. Heat a pan with oil, then saute the garlic and leek for 5 mins or until lightly browned.
4. Place cauliflower, potato, leek and garlic in the processor and blend until smooth.
5. Transfer into a pot and add sea salt to taste (and water if too thick). Heat through then serve.
Sunflower Sprout Orange Salad (vegan, raw, gluten free, soy free)
2 handfuls of sunflower sprouts
1 handful snow pea sprouts
segments of 1 orange
2 tablespoons orange juice
1 tablespoon sesame oil
1 teaspoon agave
sea salt to taste
1-2 tablespoons pepitas seeds
1. Wash all sprouts and roughly chop the snow pea sprouts. Place all in a bowl.
2. Juice orange for the orange juice and cut the segments from 1 orange.
3. Add the orange segments to the spouts.
4. In a small bowl, add the orange juice, sesame oil, agave and sea salt.
5. Drizzle the dressing on top of the salad.
6. Dry toast the pepitas seeds in a pan. Then top onto the salad and serve.