Cauliflour (Alfreddo) Pasta

This has to be one of the easiest and perhaps tastiest dishes I've made in a while.

If you are a busy mama like me you will love this.




INGREDIENTS:


1 cauliflour 
1 Cup oat milk
2 tbsp Nutrional Yeast
1 1/2 tbs vegan butter
1 tsp garlic powder
1 tsp onion powder
Pinch of salt and pepper
Peas
Parsley


DIRECTIONS:

- Simmer cauliflour for 12 minutes. 
- While the cauliflour is simmering boil spaghetti in a separate pan.
- Put cauliflour, oat milk, Nutrional Yeast, vegan butter, garlic powder, onion powder, pinch of salt and pepper in blender or food processor.  
- Blend until creamy and smooth. 
- Once blended mix in peas and parsley. 
- Mix with spaghetti and serve. 




This is soooo yummy and creamy. 

Sour Kiwi Sweets

What do you do when you are given a whole bag of Kiwi's? 




You try different dishes including Sour sweets. 

I know that many sweets contain gelatin, derived from animal collagen, this is a protein that comes from skin and bones, sounds appetising right? Not for myself or my family. So what do I do when my son grows up and asks me for sweets? I'm going to try and make my own. For some time I wanted to try making sweets with strawberries but as the kiwi's had arrived first I thought of trying them first.

I'm not going to lie, the preparation is the easiest one so far, however, the wait is a long one. You can dehydrate them if you have the correct utensils for this but in my case I didn't so I did this the traditional way.


- Turn the oven on at the lowest heat.
- Peel the kiwi and cut them into 5 mm slices.
- Put them on oven proof paper and place in oven
- Leave for 6 - 8 hours (yes you read that right)   

 I recommend you do this on a lazy Sunday when you know you won't be doing anything exciting and have time on your hands. Obviously you leave them in the oven and set your alarm and have nothing to worry about. I also recommend you do a large batch of them as you won't be doing this too often.

The end result is great though. You have a fruit which is a sweet and has an amazing sour kick to it. Next time I'll try strawberries and tell you what they taste like. hopefully they will be slightly sweeter as I do prefer sweet flavours than sour.




Courgette and Apple Tater Tots

The other day I was looking up different recipes with courgettes as I had a large bag of them and needed inspiration.

Nakoa's birthday is coming up so I'm deciding what's going to be on the menu. Don't want any family members rolling their eyes at the 'Vegan menu ' selection. Then I saw the Tater Tots and just the name sounds so fun and appetising. The recipe I saw was for courgettes and I made two batches. One with courgettes and the other with apples.


Today I tried out apple (top) And courgette (bottom) tater tops.

These are so simple to make, they only require 4 ingredients and I think these are great finger foods for a party/gathering. 
They can be served at kids and adults parties or just to have as a side dish at home like what I'm doing now  
follow the recipe below and if you want to make the apples tots then replace the courgettes for apples. It's that simple. 




3 large potatoes, peeled
2 courgettes, grated (large holes)
1 tsp salt
Olive oil

- Place potatoes in a large pot and cover with cold water. Bring water to a boil and cook potatoes for 20-30 minutes, until fork tender but still hard in the middle. Drain water and let potatoes cool until they are comfortable to handle. You want them to still be warm.

- Preheat oven to 220ºC. Grate potatoes on the large side of a box grater and put into a large bowl. Grate each courgette and squeeze out the liquid using a clean dishtowel or kitchen roll


- Place grated courgette into the bowl with the potatoes and add 1 teaspoons salt. Use your hands to mix everything together.

- Line a large cookie sheet with parchment paper. Use your hands to form small cylinders with the mixture. Use about 1 tablespoon per tater tot. Place the cookie sheet in the freezer for about 10 minutes to allow them to firm up.

- Brush the top of each tater tot with a small amount of olive oil.

- Bake tater tots until browned a crispy, about 30 minutes flipping halfway though.
 
- Serve with ketchup or bbq sauce if desired, or why not try my vegan sour cream which you can find on here.



Kiwi Chia Pudding

Whether you follow my blog, instagram of Facebook page you would have noticed i'm crazy about chia pudding and chia seeds. If I can put them in a dish I will. I guess because they are so tiny yet so nutritious and have so many benefits for us.

For breakfast I made a different kind of chia pudding. 
Instead of using my regular oat milk I blended 2 kiwi's, added 2 tbsp of chia and a dash of maple syrup. I gave it a good stir before serving in my breakfast jars.
I first put a layer of muesli to give it a bit more substance, I then poured the kiwi chia pudding on top and added two frozen strawberries. I left them over night so the fruit flavours would mix.
This is a powerful pudding and for the people who prefer sour tastes*. 
*To make this sweeter I suggest adding some vanilla extract.


Did you know Kiwi's have more Vitamin C than oranges? Vitamin C lowers blood pressure, and thereby lowers the chances of hypertension as well as cardiovascular disease.



Avocado & Basil Spaghetti

This avocado and basil spaghetti dish was so creamy and simple to make. This is a nice starter to have or even as a main course.



.
INGREDIENTS for sauce
1 - 2 Avocados
2 garlic cloves
1/3 cup fresh Basil
Handful of raw sunflower seeds
1/3 cup olive oil
.
DIRECTIONS:
- Put a saucepan of water to boil to make prepare spaghetti.
- In a frying pan fry 2 cloves of crushed garlic, olive oil and cherry tomatoes. - Sautee for about 10 mins at a low heat with lid on it.
- Blend all ingredients until you have a thick creamy sauce.
- Mix with pasta, fried cherry tomatoes and sprinkle black sesame seeds on top.
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ESP:
INGREDIENTES SALSA
1 - 2 Aguacate
2 Ajos
1/3 taza albahaca fresca
Un puñado de pipas crudas
1/3 taza aceite de oliva
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DIRECCIONES:
- Prepar una olla con agua y poner a hervir para preparar los espagueti.
- En un sartén freír ajo triturado y añadir tomates Cherry y dejar 10 minutos a fuego lento con una tapa.
- Para hacer la salsa poner todos los ingredientes en la batidora o trituradora, encender y dejar hasta que se haga una salsa cremosa.
- Mezclar con pasta y tomates. Añade sesamo negro por encima.

Banana Cinnamon Bites


Here is another quick and easy breakfast/snack/ dessert for you and the family to enjoy. 


Fact: Did you know Bananas help with anxiety and depression? So if you tend to suffer from this have a banana a day. It might help 💛💛💛










🍌Banana cinnamon bites.🍌
INGREDIENTS (ESP 👇)
2 Bananas
1 1/2 tsp cinnamon
1/2 tsp ground nutmeg
DIRECTIONS
~ Slice banana in 1 - 2 cm chunks and put in a bowl.
~ Mix with cinnamon and nutmeg.
~ fry at a medium heat with vegan butter for about 5 mins or until banana is a bit soft.

.
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ESPAÑOL
INGREDIENTES:
2 Platanos
1 1/2 C.cafe canela
1/2 c.cafe nuez moscada
DIRECCIONES:
~cortar el platano en trozos de 1 -2 cm
~mezclar con canela y nuez moscada hasta que los trozos estén cubiertos
~freír a medio fuego en sartén durante 5 minutos o hasta que el platano este blando.
Ñam Ñam

Moroccan Red Lentil Soup with Chard


In my last post I mentioned that I bought Chard from the local farmer, which means its a week of cooking different dishes with Chard before it goes to waste.




I always try to pack my dishes with all the food your body needs in a day; legumes, grains, fats and oils, leafy greens and veg. (Fruit tends to be in my smoothie)
For starters I prepared a red lentil Moroccan soup and as the main course; spicy chardslaw with pumpkin and hemp seeds (in previous post), potatoes, red quinoa.
Super filling and tasty. Great for this miserable weather we are having. I do like a bit of rain, the city needs it but I do hope it's not like this all bank holiday weekend. This dish is excellent for autumn/winter.

INGREDIENTS:

2 Tbsp olive oil
1 medium onion diced

- 2 medium carrots diced
- 2 large cloves garlic crushed
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1 - 2 chilli's 
- 1/2 tsp Himalayan salt
- 1 tin diced tomatoes (400g)
- 1 cup dried split red lentils
- 8 cups of vegetable stock
- 1 bunch chard (stems removed and roughly chopped)
  

     DIRECTIONS:

- In a large saucepan heat the oil. 
- Sauté the onion and carrot over medium-high heat until soft and beginning to brown, (7 minutes).
- Add the garlic, cumin, ginger, turmeric, chili flakes, and salt. (Cook 1-2 minutes more). 
- Stir in the tomatoes, scraping up any brown bits from the bottom of the pan, and cook until the liquid has reduced and the tomatoes are soft, (5 minutes).

- Add the lentils and stock. Bring to a boil, then reduce the heat and simmer uncovered until the lentils are soft, (10 minutes). 




- Fold in the chard and cook until wilted, but still vibrant, 5 more minutes. Taste for seasoning.



- Serve the soup in bowls with a wedge of lemon on the side and some crusty bread or croutons.


Nutty Energy Balls


Good morning.
Have you had breakfast yet?
If you haven't, why not try this walnut energy bliss balls?
Really easy and fairly quick to make: 
Tasty for whole family. Has been Nakoa approved.

INGREDIENTS:
1 Cup of Walnuts
1/2 cup of oat flour or oats
1 1/2 cup pitted Dates
3 dried Apricots
2 tbsp raw cacao powder
Pinch of salt
Dash of Vanilla extract
2 tbsp coconut oil

Coatings:
Coconut flakes
Chia seeds
Cacao powder

DIRECTIONS:
- Put all ingredients into a blender or food processor.
- Process of ingredients until it makes a flour/dough
- Press the mix into balls with your hands, add more coconut oil or dates if it's too crumbly or dry.
Roll in the coatings.
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Enjoy 🖒


ESPAÑOL:

INGREDIENTES:
- 1 Taza Nueces
- 1/2 taza de harina de avena o avena
- 1 1/2 taza Datiles deshuesada
- 3 orejones de albericoque
- 2 cucharadas de Cacao crudo en polvo
- Pizca de sal
- chorrito Vanilla
- 2 cucharadas de aceite de coco

Capa:
- Coco rallado
- Semillas de Chia
- Cacao

DIRECCIONES:
- Poner todos los ingredientes en el batidora o trituradora
- Triturar hasta que se haga una masa
- Prensar la masa en bolas con las manos, añade aceite de coco si la masa es muy seca.
- Rodar encima los capas
.
Disfruta 🖒

Spicy Chard-Slaw

Close to my house there is a lady who sells fruit and veg grown from her farm. You can tell everything is organic from the colour and smell of each piece of food. The lemons are triple the size of a lemon you would find in most supermarkets and even green grocers.
We try and go as often as possible and buy whatever is in season. This week she has chard as well as some other great vegetables. There was normal white and green chard and then there was this beautiful green and fuchsia pink one. I asked what was the difference and she explained that the taste maybe a little different, perhaps more bitter. As I bought a good bunch it meant I had to get different recipes that included chard.
This week I made a Morroccan Red Lentil soup and this lovely Chard-slaw, (instead of coleslaw).
It was very easy to make and was a winner at lunch. Very refreshing and great to go with potatoes or as a side dish at a BBQ.



INGREDIENTS:

- 1 medium bunch Swiss chard
- 1 Avocado, medium
- 1 Large or 2 small carrots (Peel and grate the carrot on the large holes of a grater)
- 1 Onion (thinly sliced)
  • - 2 - 3 tbsp Lime juice (depends on how tangy you like the dressing to be)
  • - 1 tbsp Mexican hot sauce
  • - 1/2 tsp Salt
  • - 1/4 cup Vegetable oil
  • - 1/2 tsp Cumin, ground
  • - 1/4 cup Pumpkin seeds, roasted
  • - 1 tbsp Water

DIRECTIONS:

- Place the onion and hot sauce in a large bowl and toss to combine; set aside while you make the salad and dressing.

- Wash, cut and remove the stems of the chard. Thinly slice crosswise into ribbons. Transfer to the bowl with the onions (do not mix). 

- Peel and grate the carrot and add to the bowl of chard and onions; set aside.

- Scoop the flesh of the avocado into a blender. Add the lime juice, oil, water, cumin, and 1/4 teaspoon of the salt. Season with pepper, and blend until smooth. 

- Transfer the dressing into the bowl of Swiss chard and add the pumpkin seeds and add a pinch of salt.
- Mix the dressing so ingredients are fully covered and then transfer the slaw to a serving bowl and top with more pumpkin seeds before serving.


Personal Recommendation: 

  • This salad is even tastier refrigerated. It can be made ahead and refrigerated up to a day in advance. Toss again and drain off any excess liquid before serving.



Vegan Dips, Chips and more...



Cauliflower bites, red quinoa, chips, cucumber hummus and sticks and Sour Cream.

Yesterday I bought some cauliflower and wanted to change the menu from cauliflower rice to something different. I had seen cauliflower bites before so I decided to try them out as well as making some dips and a variety of things for our dish to look more colourful and appetising.

Here are the different Recipe's. I won't lie, I did stress myself out a little bit in the kitchen as I tried to do it all at once. I need to manage myself properly and do things in the right order. It all can be done but with better planning and no babies should be involved.

I made this amazing Vegan sour cream to go with my spicy Cauliflower bites.


INGREDIENTS:
~  1 cup raw cashews (soaked Minimum 1 hour but best to leave overnight)
~  ¼ cup fresh lemon juice
~  ¼ tsp sea salt
~  1 tsp nutritional yeast
~  ½ cup water

DIRECTIONS:

- Place all ingredients into your blender
- Blend on high for 5-7 minutes, until smooth and creamy.
- Transfer to bowl or jar. You can keep refrigerated in an air tight container up to 2 weeks however I'm sure you will eat all up in one. 


I no longer fry my chips as baking them are just as yummy and much healthier.

Baked potato slices seasoned with: 


~ 2  tbsp Olive Oil

1tsp Paprika
1tsp Cumin
~ 2 Fresh Chives from my garden
~ 1/4 tsp salt 
~ 1/4 tsp pepper.


DIRECTIONS:
-  Preheat oven at 220ºC.
-  Peel and cut chips into slices
-  coat in olive oil and season the chips
- Oven between 30-40 mins depending on how thin you cut your chips. 
- Remove and try adding some tahini on top.



INGREDIENTS:
~ 2 cups or a Jar of Chickpeas (rinsed and drained from can or soaked and cooked dried chickpeas)
~ ½ Cucumber (washed, skin on, roughly chopped)
~ ½ teaspoon Salt
~ 2 tablespoons Lemon Juice
~ 1 tablespoon Olive Oil (or more , optional)
~ 2 tablespoons Tahini
~ 1 small Garlic Clove

DIRECTIONS:

- Put all ingredients in a blender/ food processor and blend until smooth.
- scrape into bowl and add a drizzle of olive oil or paprika.
-serve with crackers, bread sticks or vegetables cut into sticks e.g. celery, carrots or cucumber



I will soon share the cauliflower bites with you.

Baby Chia Pudding and Banana Smoothie







After the holidays it is always nice to be back into the daily routine. As Nakoa is up early we need a lot of energy to last the whole day. Soon he will be starting nursery and I really need him eating breakfast so he can last till lunch time. Breakfast, lunch and dinner is a chore for him. He likes almost everything we give him but he takes 4-EV-ER to finish anything.
I've tried baby cereal, fruit, purée's and not much seems to work. However, every time I make myself a chia pudding with a smoothie he asks me for some and eats it.
Babies in general don't need chia because they get all the nutrients they require from breastfeeding but as Nakoa loves it so much I decided to prepare a mini jar for him  The difference between his and ours is I mix it with breast milk and obviously I put less amount of everything, I even have mini jars for him. 

Baby Chia Pudding
- 100 ml Breast milk
- 40grams Chia
- 1/2 tsp syrup


The smoothie itself is made up of: 
- 1 banana, 
- 1tsp maple syrup, 
- 2-3 tbsp breast-milk for Naks 
- 1 tsp peanut butter
- muesli
- 1/4 tsp spirulina

He loves it and so do we. And I love sharing meal time with him because it gives us that moment of bonding, even if it's goo goo gaa gaa and pointing at everything. That's how we all learn