Purple bean Caponata

This dish was inspired by my lovely Italian neighbours who gave me some magic purple beans. I have no idea what type of beans they are, but apparently they grow all year round. They are large white and maroon beans that turn purple when you cook them. I think they may be butter beans, but if anyone knows what they are please let me know. Caponata is usually served as a vegetable side dish. I added beans and served it as a main. I also served it along side some sautéed green beans and Farinata. This was my first time cooking Farinata and along with my beans it was a big hit with the family. Its tastes like a big crunchy savoury pancake and is made of chickpea flour. Its a great gluten free alternative to bread. Its also a great lunch box filler for kids or work lunches.

Purple bean Caponata (vegan, gluten free, soy free)

Ingredients:

olive oil

1 medium eggplant, sliced in large rounds

1 medium brown onion, diced

2 celery sticks, leaves removed, diced

3 garlic cloves, minced

1 medium zucchini, chopped

1 large tomato, diced

2 tablespoons tomato paste

1 teaspoon baby capers

1 tablespoon pine nuts

1 tablespoon red wine vinegar

1 tsp raw sugar

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1.5 cooked purple butter beans or other butter beans

1/4 cup fresh basil, chopped

1/4 cup fresh italian parsley, chopped

Method:

1. First you need to remove the bitterness from the eggplant, by sprinkling with salt (I just use table salt) and leaving to sit for 10 minutes. Moisture should come out of the eggplant flesh. Wipe the moisture and salt off the eggplant. Then cut into cubes.

2. Heat a large skillet with 2 tablespoons of olive oil on medium heat. Then add onion and celery. Sauté for 5 minutes or until the onion is translucent.

3. Stir through the eggplant and another tablespoon of olive oil. Sauté for 5 minutes and stir frequently.

4. Add garlic, zucchini and tomato. Stir through and cook for a further 5 minutes.

5. Stir through the tomato paste and capers. Cook for another minute.

6. Add 1/4 cup of water and once it absorbs a little add another 1/4 cup of water, so that the vegetables don’t stick to the skillet.

7. Add pine nuts, red wine vinegar, sugar, sea salt and black pepper. Leave to cook for 10 minutes.

8. Add the beans and another 1/4 cup of water and cook for a further 5 minutes so that the beans are heated through.

9. Take off the heat and stir through basil and parsley. Adjust the seasoning and serve hot or at room temperature.

*Serves 4-6

 

Farinata

 

Risotto with Shiitake Mushrooms, Sundried Tomatoes and Peas

A couple of days ago I finally received my copy of Chloe’s Vegan Italian Kitchen. I didn’t even know Chloe Coscarelli had written another book, but as soon as I found out I added it to my Amazon order. I have a been a long time fan of Chloe and have previously bought and cooked recipes from her other books, Chloe’s Kitchen and Chloe’s Vegan Desserts.

I am really excited about this new book because it combines my two favorite things, italian food and guilt free delicious vegan recipes. You probably noticed on my blog that I have many Italian inspired recipes that are recreations of the food I grew up with and other traditional dishes that I have eaten in Italy or always wanted to try. So I am so excited to get some ideas on how to better veganise my favourite recipes.

You can see a sneak peak of Chloe’s Vegan Italian Kitchen on Amazon and Google Books.

This recipe below was adapted from Chloe’s White Wine Risotto with Shiitake Mushrooms and Peas from Chloe’s Vegan Italian Kitchen. I used dried shiitake mushrooms and sun-dried tomatoes in mine. Both have really strong flavours that really shone through. Marco was a bit scared when he saw the shiitake mushrooms, but he ended up being really happy with the taste of this risotto and wanted to have the leftovers for lunch the next day.

Risotto with Shiitake Mushrooms, Sun-dried Tomatoes and Peas (vegan, gluten free, soy free, nut free)

Ingredients:

6 cups vegetable liquid stock

2-3 tablespoons of olive oil

1 onion, finely diced

1/2 cup dried shiitake mushrooms (soak for 10 minutes and slice in strips if large pieces)

2 garlic cloves, minced

1/2 cup sun-dried tomatoes

1 cup arborio rice

1/2 cup white wine

1/2 cup frozen peas

1/4 cup chopped fresh italian parsley

3/4 teaspoon sea salt

ground black pepper to taste

Method:

1. Take medium pot and heat the liquid stock.  Leave it on a simmer while you start cooking the rest of the recipe.

2. Take a large skillet and heat olive oil on medium to high heat. Then add the onion and shiitake mushrooms. Saute until the onions have softened and are translucent.

3. Add the sun-dried tomatoes and garlic. Saute for 1 minute so that the garlic is fragrant.

4. Add the rice and the white wine. Stir through and cook until the white wine has been absorb.

5. Begin to ladle about one cup at a time of liquid stock into the skillet. Stir frequently. Add another ladle of liquid stock once the first has been absorbed and continue until the rice is cooked and there is no more stock. This should take about 20-25 minutes.

6. Add the peas, italian parsley, sea salt and ground black pepper. Stir through until the peas are warmed through. Adjust seasoning if you need and then serve.

*Serves 4

So far I have made a couple more dishes from my new favorite cook book. Last night I made Lemon Herb Cannellini Beans (Cannellini all erbe e limone) with Spinach and Mash Potatoes with Garlic and Sea Salt (Purè di patate con aglio e sale marino).  This was the most delicious creamy, cheezy bean dish I have ever had and was really simple and quick to make. The main ingredients are cannellini beans, garlic, nutritional yeast, plant milk and lemon juice. The Mash Potatoes were also really creamy and delicious thanks to the fresh garlic and plant milk.

For dessert I made Olive Oil Pancakes (Frittelle all’olio di oliva). I’ve never cooked pancakes with olive oil and I usually don’t use that much baking soda, but they came out so fluffy and delicious. For a recipe with only 5 ingredients I was really happy with the results and so was Marco. Usually he lathers his pancakes with nutella, but was content with natural maple syrup. Can’t wait to serve this the next time the mini-Marco’s come to visit.

Great Northern Bean Casserole with Sliced Potato Topping

Last night I really felt like a flavoursome, creamy beany casserole with potatoes. I knew exactly what I wanted but couldn’t find a similar recipe to get some ideas. I also needed to use the opened unsweetened soy milk that was on its last legs and some great northern beans I had cooked up that afternoon. So this is what I came up with. I probably shouldn’t of started cooking at 7pm but it was worth the wait. Marco loved this dish so much. He was even happy to eat it again for his next two home-made work lunches.

What’s your favourite vegan bean casserole?

Great Northern Bean Casserole with Sliced Potato Topping (vegan, gluten free, nut free)

Ingredients for Casserole:

1 cup great northern beans, soak for 8 hours or overnight or 2.5-3 cups cooked beans

1 medium brown onion, diced

2 garlic cloves, diced

2 celery sticks, diced

1-2 tablespoons olive oil

2 tomatoes, diced

1/2 cup white wine

1 teaspoon sweet hungarian paprika

1 teaspoon dried mixed herbs

sea salt

2 cups vegan chicken or vegetable stock

1 cup unsweetened soy milk

3 tablespoons arrowroot flour

Ingredients for Potato Topping:

4 medium potatoes, peeled

sea salt

olive oil

black pepper to taste

1/2 teaspoon thyme leaves

Method:

1. First place the soaked beans in 3 cups of water. Bring to the boil, then place on a simmer and cook for 40-60 minutes or until tender. While the beans are cooking skim the foam of the top of the water. Once the beans are cooked drain the water and leave to the side to cool.

2. Preheat the oven to 180 degrees.

3. Place the potatoes in a medium pot with water and a pinch of sea salt. Bring the water to the boil and cook for 10-15 minutes. Afterwards drain the potatoes and leave to cool down.

4. Take a large oven safe skillet and heat the olive oil on medium heat. Then add onions and garlic and cook for 3 minutes or until the onions are translucent.

5. Add the carrots and celery. Cook for a further 5 minutes.

6. Add the white wine, tomatoes, hungarian paprika, mixed herbs and half teaspoon of sea salt. Stir through and allow the wine to absorb into the vegetables. This should take about 5 minutes.

7. Add vegan chicken stock, soy milk and great northern beans. Bring to the boil, then leave on a simmer for 20 minutes. While its cooking add the arrowroot flour and stir frequently while it thickens up.

8. In the meantime slice the potatoes into rounds and leave to the side.

9. Take the skillet off the heat and top with the sliced potatoes. Start from the outside and then work your way in.

10. Drizzle the potatoes with olive oil and season with sea salt, black pepper and thyme leaves.

11. Place the skillet in the oven and bake for 30 minutes. Then if place the oven on grill and brown the tops of the potatoes for 5 minutes before serving.

*Serves 6 as a main

*I recommend serving this casserole with steamed vegetables or a fresh salad

Delicious leftovers for a hungry pregnant woman…

Like this recipe? Then you might also like my…

Cottage pie with Borlotti beans and Porcini mushrooms

Kidney Bean and Vegetable Stew with Cheddar Dumplings Topping

 

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.

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

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.

Sweet 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

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.

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

I’m back and I’ve got some news…

After a long break from Live Blissful I am back. I am feeling so much better then I was back when I last posted back in July. So much has changed since then. And I am now ready to get back in the kitchen and reignite my passion for cooking.

As most of you know my father died back in April. It has taken me a long time to get past it. It was a long hard journey to get back to feeling well again and many changes in my life had to be made. I initially had a couple of months on leave from my job as I wasn’t coping at work. This meant frequent visits to the doctor, psychologist and naturopath. Although I had a team of people trying to get me well, nothing really seemed to get me off the couch. I no longer enjoyed cooking and had no interest in eating. My doctor recommended that I start taking antidepressant, but my instincts told me that I shouldn’t. I had been previously trying to get pregnant and I didn’t want to effect my unborn child if I did get pregnant. I also didn’t think that taking a pill could stop me grieving. It is natural and synthetic drugs are not. So then my naturopath suggested I try to take a herbal remedy, which included saffron oil and st johns wart. I was sceptical and so was Marco. My doctor was horrified, thinking that this natural remedy was more risky. Well as it turned out within a couple of days I began to feel better. My brain was no longer on the same loop of denial and despair. I was still grieving of course but it didn’t seem as hard as before. Within my last few of weeks on leave I applied to go back to university to do post grad studies and got accepted. Meanwhile Marco was tried to inspire me to go back to work by getting me lots of quote for my new dream kitchen. In the end I had to decide whether to take more time from work, go back to work or leave. I realised in order to get better I needed a fresh start. I was so happy with my decision and leaving was a lot less painful then I thought it would be. Then 3 days later I found out I was pregnant!

I didn’t think getting pregnant would happen so fast. Especially after two months of tests showing that I wasn’t ovulating. Guess we were testing on the wrong day. I was so happy and made the decision from that day that I would be better. I now had something to look forward to and someone to look after. This blissful feeling didn’t last long once the morning sickness kicked in. For 6 long weeks I struggled to eat, everything I cooked tasted terrible and everything made me want to throw up. I got just about every first trimester symptom (the list is long).  Although I decided not start a new job, I did do one semester at university in post grad museum studies. It was hard to study when I felt like throwing up constantly, but I am so happy I had something else in my life to focus on. Over the last couple of weeks I entered trimester 2 so feeling so much better now. I have finished university for the semester (and possibility the next year) and enjoying my pregnancy.

I am currently 18 weeks pregnant and over the past couple of days I have just started to feel the baby in my belly. I just get these weird tiny tremors mostly the right side below my belly button. My tummy is starting to get bigger, but not enough yet that I don’t feel the need to tell everyone I didn’t have a big lunch I am actually pregnant. Another high point is that I got accepted into the only midwife led birth centre in Brisbane. They only take really low risk women and their philosophy is for their women to have no medical intervention and just deliver the baby naturally with a midwife. I also will have a lovely big suite and will be in the hospital, which makes Marco feel a lot better.

So yes a lot has happened. My focus now is to eat the most nutritious food as possible for my growing baby. I hope to start creating and cooking delicious recipes for this blog again.

As I mentioned in my first trimester I found it hard to eat much. The thought of beans, tofu, rice, quinoa and anything green just made my stomach turn. I had no appetite at all. Being the only cook in our house it was very difficult all our meals when even cutting a vegetable made me want to gag. So I was mainly living on bread, avocado, fruit and oats (on a good day). After talking to my vegan naturopath my terrible pregnancy diet, I decided that I may have to bring some animal products back into my rotation for a short time. I was a bit upset as I wanted to do my pregnancy completely vegan. I was scared that I would be giving my baby unnecessary toxins from meat. At the same time I was craving meat like crazy, which apparently isn’t normal for pregnant woman. Most mothers I’ve talk to couldn’t stand the smell or thought of meat. Has anyone had this happen to them? I know the cravings were more to do with my body’s need for iron rather then a need for meat. I began eating meat and eggs once or twice a week and buying out vegan meals with legumes and rice. So I haven’t had the perfect vegan pregnancy that I hoped for. I know a lot of women before me have been able to, but I’m not perfect. I don’t know if I ever will be, but I can always try. Now I am in the second trimester getting back to my plant-based diet has been much easier. Yes I still have organic eggs in my fridge but at least if I really want one I have good quality and ethically sourced eggs. My diet has become way more balanced and I have been able to include plant-based protein sources in most of my meals (grains, nuts/seeds and legumes).

Now that I have rediscovered my love of food and the weather has heated up, Marco and I took a trip to the coast for some beach time and a delicious vegan lunch last weekend. We visited Giri Kana Cafe, a vegan/vegetarian cafe at Southport. They offer a range of hot foods, salads, burgers, fresh juices, coffees and desserts.

For mains we shared a Veggie Burger, Tangy Veggie Kofta balls, Basil Pesto Pasta Salad and Sesame Tofu Salad. It was all delicious and the variety was exactly what my baby needed.

For desserts we shared a raw vegan Passionfruit Cheesecake and vegan Tiramisu. Both were really tasty, but I had some strange reaction to my tongue from the passionfruit. Couldn’t stop eating it though, especially after Marco declared he prefer the tiramisu and wouldn’t share lol.

Mangoes are finally back in season! This is an easy recipe to whip up with some probiotic coconut yoghurt. Marco says this is the best smoothie he’s had in a long time.

Mango Lassi (vegan, gluten free, nut free, soy free)

Ingredients:

1 mango

3-4  tablespoon coconut yoghurt (Coyo)

2 cups coconut milk (Organic Coco Quench)

Method:

1. Add all the ingredients to the blender and whizz till smooth.

*Serves 2

Winter Warm Risottos

Unless your living in Brisbane you probably don’t believe me that I am freezing right now. Winter in the sunshine state is has become bone chilling. To stay warm I’ve been drinking lots of herbal teas and warm meals of roasted vegetables, soups and risottos. These are a couple non traditional risotto’s that I have been enjoying over the past week.

I’ve never added quinoa to a risotto before. But I often cook a quinoa brown rice blend which is delicious and a pain to clean out of the rice cooker. Quinoa gives an extra protein kick to this risotto and doesn’t compromise the taste at all.

Roasted Pumpkin and Quinoa Risotto (vegan, gluten free, soy free, nut free)

Ingredients:

1/4 kent or butternut pumpkin, sliced into thin pieces

1/2 large or 1 small head of garlic

olive oil

1 cup arborio rice

1 cup quinoa

1 medium onion, diced

1/2 cup white wine

1 litre vegetable stock

2 cups baby spinach

1/4 cup nutritional yeast (optional)

sea salt and black pepper to taste

italian parsley to garnish (optional)

Method:

1. Preheat oven 200 degrees.

2. Place pumpkin and garlic head in an baking tray and drizzle about 1 tablespoon of olive oil. Roast for 30 minutes or until both are soft.  Once both are cooked well place in a small bowl and mash with a fork. Keep it aside to add to the risotto.

3. Take a pot and fill with the vegetable stock and leave to boil, then place on a simmer.

4. In the meantime take another large pot and heat 1-2 tablespoons of olive oil. Then add the onion. Cook till it softens

5. Add aborbio rice and quinoa to pot and let it toast for a few minutes.

6. Add the wine to the pot and cook until its been absorbed.

7. By this time the liquid stock should have boiled. Begin by ladling a spoon full at a time of the hot liquid stock to the rice and constantly stir. Once one spoon full has been absorbed into the rice, add another spoon full. Continue for  cooking for 15 mins or until the rice and quinoa is cooked

8. Add the mashed pumpkin and garlic. Stir through and then add baby spinach. Continue to stir until the baby spinach has wilted.

9. Take off the heat, then add the nutritional yeast and season with extra seasalt and black pepper. Serve with some chopped parsley.

*Serves 4

Cauliflower has historically been one of my most hated vegetables from birth. My mum use to steam or microwave it with cheese and bechamel. I never liked cheese and always found cauliflower to be strange in texture and bland in taste. But I have a new love for cauliflower now. I love using it in Italian pasta dishes to coat pasta. It also tastes amazing in soups, on pizza, roasted and in a pie.  Here are some of my favourite cauliflower dishes that get the Marco tick of approval.

Pasta al Cavolfiore

Penne al Cavolfiore

Cauliflower Red Onion and Garlic Pizza

Roasted Cauliflower, Beets, Capsicum and Chickpeas with Tahini Sumac Dressing

Roasted Cauliflower Soup

Roasted Cauliflower Steak

Broccoli & Cauliflower Pakoras

Spicy Roasted Cauliflower and Corn Soup

Cauliflower Cheezy Thyme Pie

For this Cauliflower Risotto I used both the stalks and florets of the cauliflower.  I diced the stalks and sautéed them with the onions and added the florets to the vegetable stock which I ladled to cook the risotto. I stole this idea from Jamie Oliver’s Cauliflower risotto (Risotto ai cavalfiori). Its a great way not to waste any of that cauliflower goodness.

Oh and by the way in case you haven’t tried Kale with Pine nuts and Raisins put it on your to do list. The bitter, sweet and nutty flavors make it one of my favourite side dishes and goes great on top of this Cauliflower Risotto.

Cauliflower Risotto topped with Sautéed Tuscan Kale with Pine Nuts and Raisins 

Cauliflower Risotto (vegan, gluten free, soy free, nut free)

Ingredients:

1-2 tablespoons olive oil

2 cups arborio rice

1 medium onion, diced

2-3 garlic cloves, diced

1/2 medium cauliflower, dice stalks and chop the florets, keeping each separate

1/2 cup white wine

1 litre vegetable stock

handful italian parsley leaves, diced

1/4 cup nutritional yeast

sea salt & black pepper

Method:

1.Take a pot and fill with the vegetable stock and cauliflower florets and leave to boil, then place on a simmer.

2. In the meantime take another large pot and heat 1-2 tablespoons of olive oil. Then add the onion, garlic and diced cauliflower stalk. Cook for a couple of mintues.

3. Add aborbio rice and let it toast for a few minutes.

4. Add the wine to the pot and cook until its been absorbed.

5. By this time the liquid stock should have boiled. Begin by ladling a spoon full at a time of the hot liquid stock with the cauliflower florets to the rice. Stir constantly and mash the cauliflower florets as it cooks. Once one spoon full has been absorbed into the rice, add another spoon full. Continue for  cooking for 15 mins or until the rice  is cooked

6. Take off the heat, then add the nutritional yeast and italian parsley. Season with extra sea salt and black pepper.

7. Serve with Sautéed Tuscan Kale with Pine Nuts and Raisins (recipe below)

*Serves 4

Sautéed Tuscan Kale with Pine Nuts and Raisins (vegan, gluten free, soy free)

Ingredients:

1 tablespoon olive oil

1-2 garlic cloves, diced

bunch tuscan kale, chopped into ribbons

1-2 tablespoons golden raisins

1-2 tablespoons pinenuts

Method:

1. Heat olive oil in a pan. Then add the garlic cook for about a minute

2. Add the kale, raisins and pine nuts. Saute until the kale has wilted.

3. Serve on top of the Cauliflower Risotto or as a side dish.

*Serves 2-4 as a side

For more risotto recipes check these out:

Sweet Potato Sage Risotto with Hazelnut ‘Parmesan’

Green Spring Risotto

Risotto alla zucca (Pumpkin Risotto)

Risotto ai funghi porcini (Mushroom Risotto)

Red Wine Barley & Brown Rice Risotto with Mushrooms & Spinach

Cottage pie with Borlotti beans and Porcini mushrooms

Cottage pie is really the prefer comfort food for a drizzly rainy day. Some people think rainy days are miserable, but I love them. Its an excuse to eat warm wholesome foods and cuddly up on the couch with a movie or a good book.

If you thought my weekend was pretty lazy it was not! I was a busy bee giving my house a spring clean and searching for eco friendly, toxin free products for when we eventually move up stairs to our bedroom.

Finding organic chemical free organic quilt covers that were affordable and not all white was almost impossible. But I managed to find a Australian distributer for West Elm. Although not all of their Organic Cotton Quilt covers had the GOTS Standard, I did manage to find a couple with this standard on Sale!  Their postage to Brisbane is also quite reasonable and the Sale price was much cheaper then conventional sheets.

I did try to investigate whether the Organic quilt covers without the GOTS Standard were made without chemicals. However,I could not get a definete answer from their customer service staff. This is something to investigate if you are thinking of upgrading your current bedding.

For more information on buying organic chemical free sheets check out A Buyer’s Guide to Organic Sheets.

Cottage pie with  Borlotti beans and Porcini mushrooms (vegan, gluten free, soy free, nut free)

Ingredients: 

7-8 potatoes (for mashing), chopped

1-2 tablespoon olive oil

2 medium or 1 large onions, chopped

2 garlic cloves, diced

4 spring onions, chopped (optional), 

3 tomatoes, whole

1/2 cup dried porcini mushrooms (soak in 1 cup filtered water)

2 teaspoons dry vegetable stock

2 small carrots, chopped

1 tablespoon thyme leaves (fresh/dry)

1 teaspoon corn flour mixed with 1/2 cup filtered water

1 tin borlotti beans (preferably from BPA free tin or 1.5 cup cooked beans)

sea salt and black pepper to taste

1/2 cup unsweetened plant milk (I used Bonsoy)

3 tablespoons nutritional yeast (optional) 

Method: 

1. Preheat the oven to 80 degrees.

2. Place potatoes in water and bring to a boil. I used about 1 litre filtered water to cook them in. Allow them to cook until they are soft.

3. Bring another pot to the boil, then drop the tomatoes in whole. Leave for about 30 seconds, or until the skin begins to peel back. Then immediately remove and drop into cold water. Then peel and chop.

4. Heat an oven proof skillet (or regular skillet) with olive oil. Then add onion, garlic and spring onion. Sauté until the onion starts to brown.

5. Add the porcini mushrooms and the water they were soaking in, tomatoes, carrot and vegetable stock. Bring to the boil then leave to simmer for about 10 minutes or until the carrots start to soften.

6. While the skillet is simmering add corn flour mixed with some water. If your potatoes are ready add a couple of the starchy water the potatoes were cooking in. Also you can add the borlotti beans and stir through.

7. Remove the potatoes from the pot if it is too watery. Then add 1/2 cup plant milk, sea salt, black pepper and nutritional yeast. Leave to the side till your ready to assemble the pie.

8. If you are using an oven proof skillet then simply top the vegetables with mash potatoes. If you are using a regular skillet, then place the vegetables in an over proof dish and then top with mash potatoes.

9. Back cottage pie for 20 minutes or longer to get a crispier top.

*Serves 6

*Taste great with some sautéed leafy greens!

Vegan Tuna Salad Sandwich/Sushi and Carrot Ginger Mojito

Canned tuna is one of those things that I have struggled with giving up since trying to make the change to vegan. It just has something about it that I crave. If you are one of my non vegan friends, you are probably thinking why would anyone want to give up tuna, its delicious? Well mercury toxicity and BPA toxicity are a couple of reasons that I really try to avoid any canned fish in general. Overfishing and unsustainable fishing methods is also another couple of reasons I discovered this when I blogged on this issue a while ago (The canned tuna debate).

I admit I have actually been better in recent times to avoid canned fish entirely and other seafood.  A big thing that has stopped me craving tuna is re-educating myself on the reality of the detriment it may have to my health and trying avoid toxins while I endeavour to start preparing myself to have a baby. By the way that’s still a secret! I am still in the stages of getting all my tests done and get any deficiencies sorted before we start trying. I am about to start another detox soon with guidance of my new naturopath, which I’m really excited about! Marco thinks I am the only person in the world excited about doing a detox, especially since my first detox a few years back was so difficult. However, over the last 3 and a half years I have learned a lot and my tastes have really changed. I feel more in control and equip to be able to enjoy the ride this time.

Anyway back to cooking… I tried to make a Mock Tuna Salad with tempeh a while ago. If found the texture was there, but not the fishy taste. So I tried again with chickpeas, umeboshi vinegar and nori. This time I managed to get the taste, but the texture was probably a little to fine. Besides that I much prefer this recipe and found it really versatile for making sandwiches and sushi and it passed the flavour test with Marco and Mum (who said I thought you don’t eat tuna any more).

Vegan Chickpea ‘Tuna’ (vegan, gluten free, soy free, nut free)

Ingredients:

1 tin chickpeas/ 1.25 cup cooked chickpeas

1/2 cup celery, diced

1/2 cup onion, diced

2 tablespoons olive oil (optional, leave out for thicker consistency)

3 teaspoons umeboshi vinegar

3-4 tablespoons vegan mayonnaise

1 teaspoon dijon mustard

1 teaspoon himalayan pink salt / sea salt

1 sheet nori (cut into 5 cm strips) or  3 tablespoons crispy seaweed

Method:

1. Place chickpeas, celery, onion and olive oil into the processor. Process until the chickpeas have broken down. You may have to keep wiping down the sides with a spatula.

2. Add the remaining ingredients, except for the nori strips. Process until you are happy with the consistency

3. Add nori sheets and adjust seasoning if you need to. Then process for until the nori has been mixed through.

*Makes over 1 cup

Vegan Chickpea ‘Tuna’ Salad Sandwich (vegan, gluten free option, soy free, nut free)

Ingredients:

sliced bread ( I used  toasted multigrain vienna sourdough)

2-3 tablespoons vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce or mixed lettuce

any other salad items

Method:

1. Spread vegan tuna on one side of the bread. Then top with salad items and other slice of bread and enjoy.

 Vegan Chickpea ‘Tuna’ Salad Sushi (vegan, gluten free, soy free, nut free)

Ingredients:

1 nori sheet

3 tablespoons cooked quinoa or sushi rice

2-3 tablespoons vegan tuna per sandwich (recipe above)

sliced tomato

fancy lettuce or mixed lettuce

any other salad items

Method:

1. Place quinoa in the middle of the nori sheet in a line down the middle.

2. Top quinoa with vegan tuna and salad items.

3. Roll the nori into a sushi roll. Slice in half and enjoy.

For a mid-afternoon beverage to enjoy while I watching FMTV I made this delicious juicy mocktail. Perfect for this muggy weather and to get into the spirit of detoxing.

Carrot Ginger Mojito (vegan, gluten free, soy free, nut free)

Ingredients:

4 small carrots

2 apples

small knob ginger

3 cm wide round slice lemon (including skin)

mint leaves from 2 sprigs

cold sparkling water

Method:

1. Place all the ingredients except the sparkling water in a juicer.

2. Place the juice in a tall glass or large jar and top with some sparkling water and some mint leaves to serve.

*Serves 1