Tag Archives: recipe

Crispy Cauliflower Bites

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I recently discovered these bad boys, the same time my best friend was giving birth to her first child- what a momentous day.
Believe me when I say, these are one of the tastiest vegan foods I’ve had the pleasure of consuming.

Having experimented with a few flavours, I’ve found that this ‘curried’ version came up top. But it can of course be amended to include any herbs and spices you like.

Ingredients:

1 head cauliflower

120g buckwheat flour

220ml almond milk

3 tbsp coconut oil (measured solidified)

3 tsp paprika

4 tsp ground turmeric

4 tsp ground cumin

1 tsp ground coriander

3 tsp black pepper

1 tsp salt (I use pink himalayan)

2 cloves garlic (crushed/finely diced)

1 inch finely diced ginger (optional)

Method:

Preheat oven to 200°. Cover a baking tray with parchment paper and melt the coconut oil in the oven on the tray for a couple of minutes. Spread evenly.

Chop cauliflower into medium – small florets (it’s really up to you, I prefer them smaller as they go crispier).

In a large bowl, mix together the flour, paprika, turmeric, cumin, coriander, garlic, ginger,  salt and pepper. Ensure everything is combined nice and evenly.

Next, add the almond milk to a separate bowl and begin dunking a few florets of cauliflower. Once soaked, dip them into the flour until well coated and add to the baking tray.

Try double dipping some of them (milk-flour-milk-flour) which will create a batter – like consistency, giving a thicker, softer coating (the mix between crispy and soft is amazing).
Don’t leave out the tiny florets either- these are extra special as they work great for a super crispy coating.

Bake for 15 minutes before turning them over. Add more almond milk to any florets that might still have dry flour on them and bake for a further 15-20 minutes.

Serve up with your favourite vegan main and enjoy!

Big hit with the dog who lives off junk food

Fun, nutritous and delicious.. you can’t go wrong 🙂
P.S. I’d love to know if anybody has tried making a similar version of these? I’ve read great things about pan frying them..

Accompanying home made vegetable pattie with rocket

12/11/16 Update: just felt the need to add this – after I mentioned to my friend about making these the day she gave birth, she admitted she’d had total crispy cauliflower cravings throughout her pregnancy, and had visited the restaurant we first discovered it multiple times towards the end!

Needless to say I whipped her up a batch in a nice little food parcel with some houmous and salad, and she loved it!

Ahh, universe, how you continue to fascinate me so.💚

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Spicy Tuna Pasta Bake

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Tuna pasta bake from scratch is ridiculously easy, and nutritious!

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Forget about those salt-laden, unhealthy jarred sauces, which the brands themselves have recently admitted are bad for your health and should only be consumed once a week max…. Using just tinned tomatos, tuna and a few herbs, you can turn dinner tonight into a healthy and tasty option for all the family (or just yourself if you’re a lone warrior).

With this version, I opted for chilli flakes to give it a little kick. Check the recipe below:

Serves 4:

2 tins tuna
3 tins chopped tomatos
400g pasta
1 onion
2-4 cloves garlic
Black pepper
Pinch of sea/pink himalayan salt
Basil or oregano (dried or fresh – both work)
Chilli flakes
Olive oil
Cheese of your liking to top

Preheat oven to 200 degrees (gas mark 6).
Finely chop the onion and garlic and add to pan of heated olive oil, fry gently for 5-10 minutes until soft and slightly brown. Throw in chilli flakes and herbs, add tomatos and heat through. Then reduce heat and simmer for 15-20 minutes.

In the meantime, get your pasta boiling and drain just before its cooked (it will finish in the oven).

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Stir tuna through the sauce (as chunky or fine as you like – it’s your meal!), add a dash of salt and a bit more pepper, tip in pasta and mix it all up. Then transfer to an oven proof dish and sprinkle the cheese on top.

Bake for 10-15 minutes, or until the cheese has melted and the sauce is bubbling around the edges.

Allow to cool for a minute, serve with side salad or garlic bread and enjoy!

Remember, you know what gets your taste buds going. You know if too much garlic will repeat on you (personally i love garlic too much to care), or if basil isn’t your thing. That’s why I encourage you to experiment and try things out, add or remove ingredients as you see fit and just enjoy the process!

Might I add, the garlic bread is obviously not a healthy option and merely a suggestion favoured by myself… but if you’re feeling rebellious, go for it!

Peace out cheffy’s 👍

(Healthy) Raspberry and Chocolate Brownie Smoothie

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Lately I’ve gone nuts for avacado- or rather, been whipping up a lot of avacado and peanut butter based smoothies.

Here I’ve mixed it up a bit- adding a chocolate and fruit twist. Throwing in some raw cacao powder and fresh raspberries at the end really adds an exciting twist to an already healthy (now might I add delicious) concoction.

To make 750ml, just throw in:

1-2 avacados
2-3 bananas
1 1/2 tbspn100% peanut butter
3 handfuls spinach
1 1/2 tbspn raw honey
Coconut water (or regular water)
4 tspn raw Cacao powder
Small handful raspberries

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You know the drill- whiz it all up in a blender, serve and enjoy. Pop leftovers in fridge covered for 2-3 days.

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