15 LichField Road556835 Singapore
I know it is going to be Xmas and I should post winter holidays recipes… But not today 🙂
Plus we have been eating lots of cauliflower lately at home… it is in season in Australia right now (meaning you can buy it at a decent price 🙂 and it is so versatile ! kids used to like it only with white sauce and potatoes.. now they eat it in smoothies (hidden though :), as rice, in soups, …. love it !
In this recipe it is the star ingredient with red onions and lots of herbs. Quinoa is added to complete the plate with a nutty texture and proteins to get a perfectly balanced dish.
Vegan, gluten free, balanced and delicious !
INGREDIENTS (serves 4)
- 1 cauliflower head, cut into florets (ensure regular size for even roasting)
- 3 red onions cut in wedges
- 1 cup uncooked white quinoa
- 1 bunch fresh coriander (leaves pulled out, stems finely chopped)
- 1,5 cup mint leaves
- 3 tbsp extra virgin olive oil
- 2 tsp brown mustard seeds
- 2 tsp nigella seeds
- 1 to 1,5 tsp garam masala (if you want to spice up use 1,5 tsp)
- 1 tsp turmeric
- 3 tbsp fresh lemon juice, a drizzle of olive oil and pumkin seeds to serve
INSTRUCTIONS
- Preheat the oven, fan forced at 190°C
- In a large bowl combine the olive oil, spices and salt. Add the cauliflower florets and onion wedges and coat them entirely.
- Transfer to a baking tray layered with baking paper, add cracked pepper, and bake for approx 30 min (stir after 20 min to get both sides golden). Cauliflower should be golden and still crisp. You might need to take the onions out a few min before.
- Rinse and drain the quinoa and cook it as per packet instructions
- Dress your serving bowl or large plate with the quinoa, cauliflower, red onions, coriander leaves and chopped stems and mint leaves. Add the lemon juice, a drizzle of olive oil and some pumkin seeds and enjoy !
A vegetarian my whole life, I had never eaten meatballs and was always intrigued by these popular stuff my kids used to crave for ! Each time I was going to IKEA they would fight to come with me… just to eat those !!!
When I moved the family diet towards more plant based dishes, I hesitated to try to replicate “carnivore” dishes as I am really not a fan of mock up alternatives.
However I had seen so many nice vegan meatballs recipe that seemed super flavorful and healthy that one day I decided to try it for the kids …. and I ended up eating them too 🙂
Rose told me they were not like the original ones, but were almost better. And she liked very much the texture. Thank god, my kids can appreciate what is good for them !
You can make the meatballs only and have them on their own with spaghettis, a salad… But if you follow the whole recipe and have them with the indulgent tomato and pumpkin sauce you will give yourself a real yummy healthy treat !
Follow the link below and as always share your feedbacks.
LOL
http://chickpeaandberries.com/spinach-gf-vegan-meatballs-creamy-pumpkin-tomato-sauce/
Mushroom soup on the menu today !
Seems a bit unexpected in Singapore, but it’s been raining so much lately, that the sky and the light in my apartment is very much like in Europe now anyway !! Plus I / we love mushrooms anyway…
The soup is really super super easy… if you have a thermomix like me, you definitely need no cooking skills at all.. and if you don’t have any, it’s the same, just follow the instructions below. And share your thoughts after you have tried it 🙂
INGREDIENTS
- 400 grs sliced mushrooms (used parisian ones)
- 1 medium potatoes cut in small dices
- 1 large yellow onion, chopped
- 2 to 3 cups unsweetened almond milk (or oat)
- 2 cups vegetable stock
- 1 tbsp olive oil
- 1/2 tsp ground ginger
- 2 to 3 tbsp fresh thyme
- 3 to 4 tbsp lemon juice
- Cracked pepper and salt ( if needed)
DIRECTIONS
- Medium heat a pan and add the olive oil, then the onions, and cook until they are translucent (8 min). Add the potato, spices and herbs and stir for 2 min to coat them. Add the mushrooms and stir again for 1 min. Add the vegetable and bring to a boil.
- Simmer over medium-high heat for about 15/20 minutes, adding 1 cup of almond milk after 10 min.
- Blend the soup with your high speed blender, add the lemon juice and then add gradually the remaining milk to get proper consistency.
- Taste and add more salt, cracked pepper, lemon,… if needed(ginger, black pepper and lemon juice), stir and serve.
- Serve it topped with topped sautéed mushrooms, herbs, a dollop of yogurt.
Green is back on my table today ! Thank god ! Too much indulgence with the weekend festivities, Xmas parties and celebrations going around lately 🙂
If you feel you need some kind of a detox broth today, just follow this super super easy recipe and enjoy.
Nb: to make it GF, substitute udon for GF noodles, and to have something even healthier you can use bok choy instead of snap peas (which have a high GI, but I love their vibrant green and the crunchiness they bring to this recipe )
Follow the link below and share any comments you have with me 🙂
http://chickpeaandberries.com/ginger-and-lemongrass-poached-tofu-snap-peas-udon-bowl/
Hi there !
A long time since I posted anything… Enjoying my visitors has been my priority I confess 🙂
But as promised on my IG posts, I am updating the blog today to share a few recipes .
This one is really super super easy.
Recipe below. Hope you’ll enjoy !
INGREDIENTS (serves 2)
- 1 large cauliflower head, cut into florets (ensure you get regular sized ones)
- 2 tbsp olive oil
- 1 tablespoon ground cumin
- 2 teaspoons turmeric
- 1 teaspoons crushed red pepper (or more if you like it hot 🙂
- Pinch Sea salt
Cumin yogurt sauce:
- 1/2 cup greek yogurt (or plant based for vegan option) + 1/2 teaspoon ground cumin, a pinch of sea salt and ground pepper.
Directions
- Preheat the oven to 180°C fan forced. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. Add the cauliflower florets and stir well to get all of them coated.
- On a large rimmed baking sheet, spread the cauliflower in an even layer and bake for about 30/35 min, until browned, tender but still firm (stir after 15/20 min).
- Take it out from the oven and cool it down.
- Once cool, top with cumin yogurt, homemade pesto (recipe in “dressings” http://chickpeaandberries.com/vegan-walnut-pesto-recipe/), pomegranate, silvered almonds an chopped cilantro
Nb: you can prepare everything the day before so you only have to dress up the plates on the day you want to eat it !
Roasted cauliflower keeps well for 2 days in the fridge, same for the yogurt sauce.
Rain on the menu again 🙂
A good excuse to cook a comforting curry !
It is amazing how versatile veggies can be. Trust me if you try this recipe which features many ingredients I have already combined in other curry recipes I have shared, you will get something very different from the previous ones !
Also, by changing the sides you eat it with, you can make it healthier (green leaves, salad option), comforting (naan, flat breads, ..), richer in fibers or protein (red or brown rice, quinoa, frekkeh..).
Who said vegan food was dull ??? !!
Try the recipe by following the link below and share your thoughts with me 🙂
As I write this post, I realize I have been super lazy at updating the blog lately !
With the holidays, and a fe personal things going on, I did not have much time and was not really in the mood to write anyway.
So I feel I need to apologize for those who have been waiting for some of the recipes I posted on IG !
Today I shared those extremely tasty and easy patties, that are extremely flexible and can also be prepared in batch and frozen to have some always handy !
Made those a few days ago because I had cooked lots of grains and wanted to use them in a different kind of dish. Also those beauties are a great way to “hide” herbs and greens in kids meals. Used spinach in those ones but you could use chard or other green leaves.
Follow the link below to make the recipe and let me know your thoughts.
I know I keep on repeating you should always have colorful meals.
But I can’t prevent myself !
I believe I love too much the sun and nature to have dull plates !
Also, always remember to combine textures. Even when you make a soup, add a little crunch to twist a plain soup into a gourmet experience !
The soup I share today is a chowder, so basically a rich, thick and chunky soup … Using corn it is super creamy and a little sweet, you counterbalance toping it the acidity of plant yogurt, fresh tomatoes and herbs.
As always, super easy to make and yummy yummy yummy !
Recipe just below 🙂
I love Asian food, but living in Singapore, I tend to crave it less then I used to. I guess I know I can find it anywhere, so I don’t bother, and sometimes cooking western dish also reminds me home !
But today I really wanted to eat satays. A friend of mine had just been to Lau Pa Sat, where you can eat satays in the street at night time … and she made me crave for it !
Didn’t want to have chicken satays, so used grilled tofu and added more veggies than the regular recipe, but with the proper satay sauce you could almost dip anything into it !
The recipe is just in the link below.
Enjoy and share any comments you have, I would love to know how you liked it !
When you don’t have time to cook, spring rolls are the best treat !
As an appetizer or a main course for a light meal, they are so good and versatile.
The main thing to make good ones is to use lots of herbs (cilantro, thai basil, mint), a variety of crunchy veggies (carrots, red cabbage, radishes, cucumber, sprouts, ..) and what will make the difference : a super yummy dressing !
The one I made this time has become our favorite 🙂
So easy to make, you have no excuse not to try it !
The recipe is just below if you want to make it today. Let me know if you liked it 🙂
The best Spring Rolls Asian PB dressing:
- 1/3 to 1/2 cup water (depending on texture you want)
- 1/2 cup peanut butter (better home made 🙂 but otherwise choose without added salt or oil)
- 2 to 3 tbsp lime juice (I prefer it a little more tangy so I go for 3)
- 2 tbsp soy sauce
- 2 tbsp maple or agave syrup (or honey if you are not vegan)
- 1 tbsp sesame oil
Mix all of the above in a bowl, add the water gradually and stir well until you get the consistency you like.
You can keep it in the fridge for 4/5 days, and have it with spring rolls, buddha bowls, …