Flavours in a dish are really important however if everything in your plate is the same hue or colour it is not as appealing to the eye. Have fun and add colour to your dishes !
Here is a perfect example
Purple cauliflower has a mild, sweet, and nutty flavor. Delicious steamed, roasted or raw 🙂
You will also see below the vitamin C content, who would of imagined !!!
Nutrition Facts
For a Serving Size of 0.17 medium head cauliflower (85g)
Calories 20
Calories from Fat 0(0%)
% Daily Value *
Total Fat 0g
–
Sodium 25mg
2%
Carbohydrates 4g
–
Net carbs 2g
–
Sugar 2g
–
Fiber 2g
8%
Protein 2g
Vitamins and minerals
Vitamin A 0μg
0%
Vitamin C 54mg
90%
Calcium 20mg
2%
Iron 0.4mg
5%
Fatty acids
Amino acids
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs.
The beautiful fuchsia and white striped beets look so pretty on a plate. I rested the finely sliced beats on a bed of alfalfa, added cherry tomatoes and hazelnuts. Sprinkled some shallots and cruched pink peppercorns and added a drizzle of lemon infused olive oil. That simple 🙂
⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ ⠀ Mix all the ingredients together. I used 3 inch ramequins. Bake at 360F for about 20 minutes. Let cool down and enjoy
*I inserted a chocolate square on top, entirely up to you or you may just sprinkle the top with powdered sugar, orange zest is pretty as well, whatever inspires you !
Place hot vegetable stock and saffron in a bowl and leave to infuse
Heat a tbsp of oil in a large frying pan on medium heat. Cut the chorizo sausage into small chunks and fry for about 5 minutes until starting to brown on all sides
Transfer the chorizo pieces into a bowl and save for later
Pour remaining 2 tbsp of olive oil into the pan and add the onion. Fry for a few minutes and then add the crushed garlic and peppers
After a few minutes add cherry tomatoes, tomato puree and smoked paprika, stir and leave to cook for a couple of minutes
Next add the rice. Stir and once the rice is translucent on the edges add the saffron infused stock
Let gently simmer for 10 minutes without stirring it. Stir once and leave for a further 10 minutes
Add the frozen peas and sausage and stir
Taste and check the rice is cooked, it should still have a bit of bite but be soft on the outside. Season with salt and pepper and chili flakes
Squeeze juice from half the lemon and use the other half to decorate
Perfect for pastas, as a spread or a dressing. The only different ingredient from the traditional pesto is nutritional yeast instead of parmesan. healthier and tastier
Ingredients
2 cups packed fresh basil (stems removed)
3 Tbsp pine nuts
4 Tbsp of nutritional yeast
3 large cloves garlic
2 Tbsp freshly squeezed lemon juice
1/4 tsp sea salt
3 Tbsp extra virgin olive oil
Instructions
In a food processor, add the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt and mix on high until a loose but somewhat grainy paste forms.
Add olive oil a little at a time (streaming in while the machine is on through the spout) and scrape down sides as needed.
Simple as that !
*Store leftovers covered in the refrigerator up to 1 week. After that, pour into ice cube molds, freeze, and store up to 1 month or more.
Love pickled red onions on my salads, végé burgers and bowls as a topping
Combine apple cider vinegar in a bowl, you can sweeten with sugar and salt if you wish by simply adding to your pickling liquid. Whisk sugar & salt together until fully dissolved. Place sliced red onions in a Mason jar. Pour vinegar mixture over the red onions and let sit at room temperature for 1 hour.
*The reason I dont add sugar to the pickling is that the red onion already contains sugar and is sweet tasting
After 1 hour, store the pickled red onions in the refrigerator , keeps for up to 2 weeks.
Nutritional Value:
One cup of onions contains 15 grams of carbohydrate, 0 grams of fat, 0 grams of cholesterol, 3 grams of fiber, 7 grams of sugar, 2 grams of protein, and 10 percent or more of the daily value for vitamin C, vitamin B-6, and manganese.
Onions also contain small amounts of calcium, iron, folate, magnesium, phosphorus, and potassium, and the antioxidants quercetin and sulfur.
Hummus can be a spread, a dip or a topping when making a bowl. It requires few ingredients and is extremely simple and quick to make. Hummus is also high in protein and high in fiber.
This recipe makes 2 1/2 cups and keeps in the refrigerator for 5 days
Ingredients:
3/4 cup of dry chick peas (Soak overnight, healthier and better than canned) 1/2 cup freshly squeezed lemon juice 3 garlic cloves 4 tbsp tahini Salt (Optional)
Put cooked chickpeas and other ingredients in a food processor or blender. Process to a smooth purée, adding some of the cooking liquid until you get that consistancy.
I then drizzled some olive oil, sprinkled with paprika and served with some crudités, pita wedges and crackers
I tried so many different végé burger recipes and the problem with most, they did not maintain its shape. I have tested this recipe twice now, flavour is amazing as it has a subtle smoky flavour and yes ! the paddy remains a paddy until you bite into it. Makes eight burgers. *A note, I like soaking my chick peas overnight, I dont use canned goods if I can help it, healthier this way and cook them day after.
For buns and toppings, go for your favorites, I love tomatoes, red onion, mustard and a kick, but you can certainly change it up and add lettuce, avocado, pickles, ketchup
*If you cant attempt this recipe for the moment, create a file named plant based recipes and save it for later !
Ingredients:
1 cup of walnuts
1 cup of cooked chick peas
1 tbsp soya sauce
2 tbsp tomate paste
2 tbsp Vegan mayonnaise *found in all grocery stores
1 tsp Dijon mustard
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 tsp salt
1/2 tsp smoked paprika
1/8 tsp liquid smoke *found in all grocery stores
1 cup of cooked couscous
1/2 cup vital wheat gluten *found in most grocery stores, I use the Bob’s Red Mill brand * if you have a gluten intolerance, you can replace it with (I suggest millet flour or oatmeal flour) but you can certainly use your favorite
2 tbsp olive oil for frying
Use a food processor to grind the walnuts, then transfer to a large bowl. Add the chickpeas, soya sauce and tomate paste to the food processor. Process until well mixed. Transfer to bowl with the walnuts. Add to the bowl, mayonnaise mustard, garlic & onion powder, pepper, salt, smoked paprika, liquid smoke, couscous and wheat gluten (or your choice of a gluten free flour) and mix well. Use your hands to form 8 patties. Add the oil to a frying pan, add the burgers and fry each side for 5 minutes on medium high heat.
Rest on buns with your favorite toppings and serve with chips or a side salad
Simple Spanakopita, you can make it in 2 steps and prepare the feta the day before
12 ounces of fresh spinach
7 scallion stems , chopped
1/4 cup Italian parsley
1/4 tsp sea salt
1/4 tsp ground black pepper
1 cup+ vegetable broth
1 pound of phyllo sheets
1/3 cup of olive oil for brushing phyllo and more if needed
Feta filling
1 cup raw cashews, soaked overnight
2 tbsp apple cidre vinegar
1 tbsp water
3/4 tsp sea salt
Preheat over at 350 degrees
In a pan, cook the scallions in the broth until soft
Add the spinach, salt & pepper and cook until wilted, add more broth if needed, the mixture shouldn’t however be too liquid, then turn off the heat. Add the parsley and mix well. Transfer the mixture to a large bowl.
For the filling, drain and rince the cashews. Put them in a food processor, add the vinegar, water and salt. Pulse until a coarsely chopped texture. Add the feta to the spinach mixture and mix well.
Brush the bottom of a 9 x 13 inch baking pan with some of the olive oil
Lay half of the phyllo at the bottom of the pan and generously brush entire surface.
Spread spinach mixture on top. Then cover with the remaining phyllo sheets. Brush with rest of the olive oil.
Bake for 1 hour until it is golden brown on top. Let it cool completely before cutting. It makes 24 pieces but you can certainly turn it into a meal and cut into larger pieces.
Only 4 ingredients ! perfect for lunches, snacks, breakfast and not sweetened with sugar
CRUST
1.5 cups raw almonds
1.5 cups oats, if you have an intolerance to gluten use GF oats
10 pitted dates roughly chopped
1/4 cup melted coconut oil
DATE FILLING
25 pitted dates roughly chopped
1/2 cup of water
Line an 8 x 8 square pan with parchment paper (my trick is to put the pan above the paper, trace with a pencil all around and then cut with scissors 🙂
In a food processor , process the almonds and oats until fine, add the dates and process again. Add the melted coconut oil and process until sticky. Set aside 3/4 of a cup of the mixture for later (for top layer). Take remaining of the mixture and press firmly and evenly into your pan.
For the filling use the food processor as well and process the dates and water until a paste forms. Spread the date mixture onto the crust and spread with a flat spatula.
Sprinkle the 3/4 of the mixture previously set aside and press down with your fingers. Let set in the fridge for 1 hour minimum. Cut into squares and ENJOY !
Oats & Fruits Parfait ! 🌱🍓Perfect breakfast, dessert or snack ! Simple, soak oats overnight with your choice of plant based milk kept in the fridge, I used almond. Next day add different cut up fruits, your favorites 😊, then toppings could be nuts, or shavings (coconut, almond) I also like to add additional nutrients such as chia seeds, flax, hempseeds. Then drizzle a little maple syrup to sweeten it. Set it up in a beautiful glass, when you can eat something with your eyes 👀 before you actually have tasted, it is even better 😋
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Peas & Peace TM 