Tag Archives: #SnSFood

Veggie stir fry with soy sauce and wild rice

Foodies,

Day 3 of our vegan challenge! We must say that we are loving this journey so far… who said veganism was boring? It’s the least to say that we feel like getting more inspiration in the kitchen.

Today we tried a veggie stir fry with soy sauce and lots of fresh herbs and we must say that we loved the result and can’t wait to serve this to friends and family.

Ingredients (serves 2):

– 125 gr oyster mushrooms
– 1/2 red bell pepper
– 1/2 yellow bell pepper
– 150 grams chikpeas
– 2 full hands spinach
– 1 red onion
– 2 garlic cloves
– spring onions
– ginger
– parsley
– cilantro
– basil
– 1 small chili pepper
– 2 tablespoons soy sauce
– 2 tablespoons soy cream
– 1 tablespoon curry powder
– salt

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Recipe:

1. Cook some wild rice while cooking the stir fry.

2. Wash all the vegetables and slice them as shown bellow.

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3. Fry the red onion, garlic, ginger and chili pepper for about 1 minute. Add the bell peppers and chickpeas, stir fry for another 3 minutes. Add 2 tablespoons soy cream, 2 tablespoons and approximately 15 tablespoons water. Cook for another 2 minutes and add the oyster mushrooms and spinach and cook for approximately 5 minutes. Add some salt if needed. Take from the stove and add spring onions, parsley and cilantro and stir thourougly.

4. Serve with some lime and sprinkel the plate with some lime zest. This will add this extra freshness to your dish.

The secret to this recipe is definitely lots of fresh herbs and the lime!

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Enjoy foodies!

#SnSFood

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Green Smoothie

Foodies,

Today is such a beautiful sunny day… I felt like having a power green smoothie for breakfast.

Ingredients for 1 liter of this deliciousness you will need:
– 1 savoy kale leave
– 1 full hand of rocket
– 1 kiwi
– 1/2 apple
– 1 big slice pineapple
– coconut milk
– ginger
– 1 tbs agave syrup
– cinnamon

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Recipe:

1. Slice all of the ingredients in big chunks, put in the blender and mix until you get the wanted consistency. I add the coconut milk a bit at the time.

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Have a blessed day foodies!

#SnSFood

Shepherds pie

Foodies,

The cold is already in the country and that calls for a wholesome and comforting meal. One of my favourite dishes on cold days is definitely the shepherds pie. I found this amazing recipe on the website of http://www.veganeasy.org, but for those who know me… you know I had to adapt as I love spicy food.

Ingredients (serves 2):

4 potatoes
1 sweet potato
2-3 tablespoons olive oil
1 large onion, finely chopped
1/2 zucchini, diced
1 large carrot, diced
125 grams mushrooms (we used oyster mushrooms), cut into big chunks
1 teaspoon tomato paste
1/2 can tomatoes
1 tablespoon mixed herbs ( we used rosemary, thyme, oregano)
1 tablespoon vegetable stock
1/2 cup water
1/2 cup frozen peas
1 red chili pepper (only if you like your food hot and spicy)
Salt and cayenne pepper

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Recipe:

Heat oven to 200°C – 390°F

Peel potatoes, halve or quarter them depending on their size, then cook in boiling water with 1 teaspoon vegetable stock until soft. Mash and set aside until the sauce is ready.

While potatoes are cooking you can prepare the sauce. Heat a little oil in a large saucepan. Add onions and red chili pepper. Cook for a minute or two until soft and just starting to brown.

Add zucchini and carrot, cook for a further minute or two until they are beginning to soften.

Add the canned tomatoes, tomato paste, herbs and 2 tablespoons of vegetable stock to the pan and stir well. Add the water after 5 minutes.

Cook on a medium heat, until all vegetables are soft, approximately 15 minutes. Stir through frozen peas and mushrooms, cook for another 5 minutes

Pour half of the sauce mixture into a large oven proof dish. Spread half of the potatoes evenly over the top of the sauce, pour the other half of the sauce mixture and finish with the potatoes and roughen the surface a little with a spoon.

Bake in the oven for approximately 20-30 minutes, until the top is browned slightly.

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Have a lovely meal Foodies!

#SnSFood

Hummus with a twist

Dear Foodies,

Here we are again to share a super healthy and delicious recipe.
Hummus is definitely the simplest dip of chickpeas that there is. It is so full of nutrients, thus so super healthy… think about lowering cholesterol, weight loss, healthiest bread spread there is (according to us) and we can go on and on… on the virtues of this healthy dip.

Let’s make our very own hummus instead of buying the premade ones. It is so easy and quick to make.
We want to share this recipe because it has so much success to whomever gets to taste it, we have even convinced people who don’t like the usual recipe to like this version.
Hummus is so versatile and can be adapted to everyone’s taste. For example, we’re not such big fans of tahini, which most recipes tend to use, so we left it out of our hummus recipe with a twist.

Ingredients:

– 250 gr cooked chickpeas
– 5 parts semi-dried tomatoes packed in olive oil
– 5 teaspoons of the olive oil from the semi-dried tomatoes
– 5 teaspoons of vegetable stock (dissolve 1/4 cube of stock into boiling water)
– 5 teaspoons of lemon juice
– 5 teaspoons of water
– 1/2 teaspoon of curcuma (turmeric)
– 1/2 teaspoon of cumin
– Fresh parsley
– Fresh coriander (cilantro)
– 3 garlic cloves
– Pepper and salt

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1. Add all the ingredients into a mixer or blender starting with the parsley, coriander and garlic on the bottom and ending with the chickpeas. That way the parsely and coriander will blend easier.

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2. Mix all those ingredients until you get an extra smooth hummus. From time to time you might need to shake your mixer or use a spoon to push the ingredients down. Add some water if you see that the hummus is still too thick.

3. ENJOY 😉

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Quick vegan pasta dish

Foodies,

Here we are again for a quick, easy and so delicious recipe. This dish is so pure, with a few ingredients you will be able to put something healthy at the table in no time!
Don’t forget to cut all your vegetables, get your stock ready before starting to cook. This will make it so much easier for you.

In order to make this dish for 2 you will need:

– 250 gr pasta
– 250 gr green beans (haricots)
– 3 ripe tomatoes
– 1 small onion
– 3 garlic cloves
– 1 cube of vegetable stock
– 1/2 plant of fresh basil
– Olive oil
– 1 teaspoon of baking soda (Bicarbonate)
– Salt and pepper

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Recipe:

1. Boil 500 ml of water. Add 1 teaspoon of salt and 1 teaspoon of baking soda. When the water starts to boil add the green beans to the water and cook for 2 minutes, drain and rinse with cold water.
The baking soda will reduce the cooking time but I use it most of the time to keep the vibrant colors of my vegetables.

2. Cut the tomatoes, onion and garlic into small cubes. Clean the green beans and cut them in 2. Dissolve the vegetable stock in 100 ml of hot water.

3. Boil 500 ml water. Add the pasta, 1 teaspoon of salt and 1 tablespoon of olive oil and cook for about 6 minutes until al dente. Drain when ready… but never rinse your pasta as you will take all the taste out by doing that.

4. While the pasta is cooking, fry the onion and garlic into about 4 tablespoons of olive oil until glossy. Add the tomato cubes, some pepper and cook for about 8 minutes.
If you see that the tomatoes start to stick to your pan, you can add the vegetable stock bit by bit to the sauce.
Add your green beans and pasta to the sauce and cook for another 2 minutes. Finish with fresh basil.

What I tend to do is to add tuna in the last 2 cooking minutes if I feel like heaving some fish with this dish.

Food is ready to be served and savored!

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Have a lovely weekend Foodies!!

5 minutes sorbet

Hello Foodies,

Lazy Sundays ask for ditto recipe’s. This recipe is for those moments when you feel like having a sweet dessert but at the same time feeling lazy to come out of that comfy sofa of yours. That’s how I found out this sorbet recipe.

Besides of red fruits to be attractive, red fruits are loaded with super healthy antioxidants, which soak up damaging free radicals in your body.
So just take your blender out and let’s get started to spoil that temple of yours, which is your body!

For this recipe (for 2) you will need:

– about 1 glass of a mix of frozen wild fruit (I took a mix of red currant, strawberries, raspberries, blackberries, blackcurrant, blueberries)
– 1/2 red apple
– 1 tablespoon of honey
– 4 to 6 tablespoons of orange juice
– ginger
– basil
– mint

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Recipe:

1) Peel the ginger and slice the apple into big chunks. Add the leaves of mint and basil, apple, ginger, wild fruit, honey and orange juice into your blender.

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2) Mix for about 5 minutes or until you see there are no more chunks in the sorbet.

3) Ready to serve and enjoy. No need to freeze it first for a few hours or so.

You can really use any kind of frozen fruit to make this sorbet. It can be savored just like that by itself or you can use it as part of your dessert. I tend to serve it with watermelon and plain nonfat yogurt to add that special touch.

Here are 2 of my serving ideas but possibilities are just endless.

Have a blessed Sunday Foodies!!!

#SnSFood

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Lentil salad

Food Lovers,

July equals summer so let’s share a summer lentil salad which will be a perfect side dish to your BBQ or even delicious by its own for the vegetarian and vegan people among you. This side dish is so nutritious and healthy.

Low in calories and high in nutrition, lentils are the perfect vegetable to eat in the summer in salads. You can find green, red and brown lentils on the market.
Below are a few benefits of lentils listed to convince you to put lentils into your regular diet.

1. Protein: of all nuts and vegetables, lentils contain the third-highest levels of protein. 26 percent of lentil’s calories are attributed to protein, which makes them a wonderful source of protein for vegetarians and vegans. Lentils are a great substitute for meat.

2. Weight loss: lentils are low in calories and contain no fat. One cup of cooked lentils only contains about 220 calories and most of all it will leave you feeling full and satisfied after your meal.

3. Energy: lentils increase slow-burning energy due to their fiber and complex carbohydrates. Lentils are a good source of iron, which transports oxygen throughout your body and is key to energy production and metabolism.

4. Digestion: fiber found in lentils helps prevent constipation and other digestive disorders.

5. Heart Health: several studies have shown that eating high fiber foods like lentils reduces your risk of heart disease.

Ingredients:

– Boiled lentils
– 1/2 bell pepper (paprika)
– 1/4 cucumber
– 1 tomato
– some half sundried tomatoes (in oil)
– 1/2 lemon juice
– some basil (used about 20 leaves)
– some cilantro (coriander)
– olive oil
– pepper, salt, Cajun pepper, cinnamon, cumin

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Recipe:

To boil lentils, use three cups of liquid for each cup of lentils. Lentils placed in already boiling water will be easier to digest than those that were brought to a boil with the water. When the water returns to a boil, turn down the heat to simmer and cover. Green lentils usually take 30 minutes, while red ones require 20 minutes.

1. Slice the cucumber, bell pepper, tomato into cubes. Slice the sundried tomatoes and shop the cilantro and basil as shown below. Spring onions would be a great asset in this recipe but I decided not to use it as my guest doesn’t like the taste of raw onion.

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2. Put the lentils, sliced vegetables, lemon juice and the herbs in a big bowl. Add a tablespoon of cumin, a teaspoon of cinnamon, a teaspoon of Cajun pepper, some salt and pepper. Stir all these ingredients all together.
The only advice that I can give you is to add the spices as you desire. As for example we are used to spicy food, I used more Cajun pepper than indicated.

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3. Your side dish is ready to serve.
You can accompany this side dish with some potatoes (cold potatoes added to the lentil mixture) and vegan nut burger. The possibilities to accompany this dish are endless.

 

One more tip I can give you, cook a big amount of lentil (for example 1 kg) and store it in the freezer in small boxes. This will make it easier to consume lentils more than once a week.

Enjoy and stay blessed food lovers.

#SnSFood