Ingredients – Salad Dressing
For the dressing:
1 Tbsp soy sauce
7 Tbsp lime juice
3 hot chillies
1/3 C red onions chopped
1 Tbsp sugar
Add all of the ingredients in a bowl and combine.
Salad – I just made a simple green salad with shredded carrot, rocket, baby spinach leaves, yellow capsicum, avocado then added some pepitas and nigella seeds. Add the salad dressing to the salad then combine and plate up.
I finally read this book and I recommend it as a must read for everyone. It is very liberating to make our own decisions on nutrition when we are given the facts. It explains the role of diet in preventing, arresting and reversing our top 15 killers.
His results are based on medical based science and found on his website https://nutritionfacts.org/ which is free.
Continue reading “Book – How Not To Die by Dr Greger”
Edamame are a great nutritional snack. I ate them first on a trip to Japan a few years ago. Normally they are hard to find in the regular supermarkets. We were fortunate on our trip to Costco recently to find them being sold there , so now when I feel like a light meal or snack I just heat these up in some salty water.
Edamame (which means stem bean) is an immature soybeans in the pod, it is also popular in the cuisine of China, Korea and Hawaii.
Edamame and other preparations of soybeans are rich in protein, dietary fiber, and micronutrients, particularly folate, manganese, phosphorus and vitamin K The balance of fatty acids in 100 grams of edamame is 361 mg of omega-3 fatty acids to 1794 mg of omega-6 fatty acids. Source : Wikipedia
This is a delicious baked cheesecake with balsamic strawberry topping. The original was modified to omit the oil. Source: Book Vegan Eats World – Terry Hope Romero
Ingredients – Italian Baked Cheesecake
Preheat the oven to 180C
1 cup raw cashews
680g silken tofu
2 Tbsp unsweetened apple sauce
2 C icing sugar
2 Tbsp lemon juice
1 Tbsp brandy
1 Tbsp cornstarch
2 tsp vanilla extract
1 tsp almond extract
1 tsp zest from 1 orange
1 tsp zest from 1 lemon
Ingredients – Balsamic Strawberry Topping
600g fresh strawberries – cut in half
2 Tbsp raw sugar
2 tsp balsamic vinegar
Instructions – Italian Baked Cheesecake
Place all of the ingredients in a food processor and blend until smooth. Pour the cheesecake batter into a prepared baking paper cheesecake tin approx 10cm in diameter. Bake for 55 minutes, then remove and leave to cool.
After the cheesecake has cooled down, place the balsamic strawberries liquid on top of the baked cheesecake ensuring they are spread out as shown in the photo.
Instructions – Balsamic Strawberry Topping
Place the balsamic vinegar and raw sugar in a pot. Put the pot on a medium heat slowly let the sugar dissolve, then turn off the pot, add the strawberries and coat them in the balsamic vinegar liquid.
After reading a few articles and books, I have decided I am going to change all my recipes and remove all vegetable oils from them. I know that its not just the calories which are a problem, but it also the endothelial cells. I am not a trained medical person but you can read about the affect of vegetable oils on the body from Dr Michael Greger http://nutritionfacts.org/
This original recipe called for 1/2 C of oil or 5 tablespoons of oil which is the equivalent of 2512 KJ or 600 calories.
So I have replaced the oil with unsweetened apple sauce. The general rule it seems is if you have 1 C of oil in a recipe, you can replace it with 3/4 C of unsweetened apple sauce.
Preparation time: 20 minutes
Oven temperature: 350F/176C
Cooking time: 9 -11 minutes
2 C of Wholewheat Flour
1 tsp of Baking Soda (bicarbonate of soda)
1/4 tsp of Salt
3 tsp of Ground Ginger
1/2 tsp of Ground Cinnamon
3/4 tsp of Ground Cloves
1/3 C of unsweetened apple sauce
1/4 C of Molasses
1/4 C of nut milk
1/2 C of raw sugar
1 tsp Vanilla Extract
Mix all of the dry spices in a bowl and then leave to one side – flour, spices, sugar, vanilla, salt, baking soda
In a separate bowl mix the wet ingredients together – molasses, unsweetened apple sauce, nut milk
Pour the dry ingredients into the bowl with the wet ingredients and mix together
After all of the dry and wet ingredients are mixed well, pull small sizes of the mixture
and roll them with your hands into a small ball roughly 2.5cm. 1 inch in diameter and place of the backing tray,
You should be able to make a dozen cookies from the mixture.
This is one of our favourite places to have lunch. The dining experience is very laid back and their menu is filled with a dish for everyone. I try a different meal and dessert each time I visit. My wife ordered a Black Bean Burger with chips and I ordered Jackfruit Burger with chips. Their burgers are really good, filling and enjoyable. Love their homemade chips too. I have read about Jackfruit in vegan cooking, but I have never eaten it before. It was flavoured very well and also had a pleasure texture and taste.
For dessert we shared two large donuts one flavoured with salted caramel and one with strawberry. Very decadent and I have never eaten salted caramel before so that is why I chose that flavour.
Also I think it is important for all vegans to support vegan establishments so they stay in business. Spread the love of vegan cooking to your omnivore friends too…
There are many quick and easy meals you can put together at the control of your own hands. Take this vegan burger. Buy a vegan pattie and a bread roll . As I was pressed for time I bought a couple of vegan lentil patties and heated them up in the frying pan, then started to put the salad filling together which was some rocket, tomatoes, pineapple, homemade hummus red onion and vegenaise (This is a new product for me and it tastes delicious it was expensive at $8 a jar but worth trying it. I found it in a local IGA Supermarket)
I started to add the layers as the lentil patties were done. I started off with hummus, red onion, tomato, pineapple and then I placed the pattie on top then added a couple of teaspoons of vegenasie on top of the pattie and a thin layer of srichacha sauce for some heat.
It took me roughly 10 minutes to prepare. That’s what I call vegan fast food !!!!
This is a super easy and quick recipe. My love with eating silverbeet started when I first
ate it in New Zealand. In other parts of the world it is called Swiss Chard.
It is packed with vitamins and minerals such as Vitamin A, Vitamin C, Vitamin B6, Calcium,
Iron and Magnesium.
Preparation time: 7 minutes
Silverbeet cooking time: Silverbeet steamed 8 minutes
Pasta cooking time: Depends on which pasta you use
Serves: Two people
4 bunches of silverbeet – remove the white stems then roughly chop
300g Rigatoni Pasta
A couple of tomatoes cut in quarters
1 jar of pasta sauce
A couple of tablespoons of nutritional yeast
Cook the pasta then start steaming the silverbeet. This pasta takes longer to cook so
after a few minutes place the silverbeet into a pot and steam it for 8 minutes.
When the pasta is halfway through cooking palce the pasta sauce into a pot and heat up
After 8 minutes remove the silverbeet from the hot plate
When the pasta is cooked, drain the water then pour the pasta sauce in the pasta and stir
Plate up the pasta and with a pair of tongs stack the silverbeet onto of the pasta
Sprinkle some nutritional yeast on top of top of the silverbeet then
I finally made a trip to Vege Rama in West End, Brisbane. Back in 2009 my wife and I went
to the take away eatery in the Queen Street Mall in Brisbane. It was refreshing and exciting
to see a vegan friendly take away among all of the regular ones in the Mall. In 2014 this restaurant
was opened in West End. It is 99% vegan and hopefully one day will become 100% vegan. The
menu has a large selection of dishes from different cuisines. I went for lunch there and
ordered a Blackbean burger with Kipfer potatoes and aioli. It was a delicious and satisfying
lunch. I also ordered a cold pressed green juice which was very good. The location is fantastic
and the ambience is very relaxing.
If you are visiting Brisbane then you should check it out. If you live in Brisbane you probably
have already been there.