Posts in Vegetarian
Raw Lime and Cashew Cheesecake

Tuesday the 22nd of October is National Nut Day and to celebrate I made a cheesecake using my favorite nuts thanks to Alison's Pantry and Mother Earth. Every year at christmas I always make a cheesecake that uses biscuits as the base and cream cheese, sugar and eggs as the top layer. I decided I should finally try make my own sugar free, vegan and raw cheesecake to see how it tastes. It amazes me what can be done with cashews, coconut oil, nuts and dates to make a sweet tasting dessert that has a creamy texture. You would never guess that this recipe is free of dairy, eggs, and refined sugar.

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Apricot, Lemon and Pistachio Truffles

These delicious truffles taste sweet and tangy with a slight nutty flavor from the pistachios. They are very more-ish and its hard to eat just one. The truffles are a highly nutritious snack that are perfect for children's lunch boxes, they are so easy to make and are a perfect introduction to get children involved in the kitchen.

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Chickpea and Chili Burgers with Avocado and Mango dressing

If you are vegetarian and cant stomach a soy burger anymore this easy recipe is perfect for you and for anyone who that is wanting a change from the boring beef pattie.  These  Chickpea and Chili Burgers are perfect to have for a summer BBQ, they make for a quick and nutritious meal and are full of flavour.

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Chickpea Bread

Chickpeas, also known as garbanzo beans have many nutritional benefits.  They are very high in fibre, between 65-75% of the fiber found in chickpeas is insoluble fiber, and this type of fiber remains undigested all the way down to the final segment of your large intestine.  Chickpeas also contain zinc, folate and protein which is why they are a great animal protein substitute. As I am not able to eat grains for the next two and a half weeks I wanted to find a suitable food that had the same texture as bread, was simple and easy to make and a good base for my guacamole, salsa or pesto.  I have eaten chickpea bread before but never made it and after looking online discovered how easy it was.

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Roasted Garlic and Herb Hummus

Hummus is such a tasty snack and appetizer and this recipe shows how versatile hummus can be. Hummus is a popular dish that originated in the Middle East. It is a spread, dip, or paste made of chickpeas that is usually eaten with pita bread or other flat bread. Hummus is loaded with nutrients that can contribute to a healthy lifestyle. Include this in your diet by using it as spread on sandwiches and wraps, as dressing to your salad or pasta, as dip for raw vegetables, or as side dish for main courses.

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Peanut Butter Protein Slice

On my way home from Uni yesterday I had a peanut butter craving, so got home, looked at what food was in the cupboard that I could possibly use to make some sort of peanut butter creation.  Keep it simple is one of my motto's - Make something substantial and somehow combine protein powder without making the whole thing taste like cardboard. The recipe can easily tweaked here and there to suit your own taste.  For example rice milk if you don't drink almond, honey if you don't like maple syrup and adding in stevia if you have a big sweet tooth.  Make it for yourself and let me know your thoughts.

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Sweetcorn Salad with Basil Yoghurt dressing

This week we have a Sweetcorn with basil yoghurt dressing recipe by Petite Kitchen. We are collaborating with  Eleanor from with Petite Kitchen and posting one of her amazing recipes followed with nutritional benefits about the herb that the recipe contains. This week I will be posting a blog post on Basil and the benefits that it has on our health. 

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Asian Peanut Stir Fry

Beautiful and very tasty dish - it's a healthy take on your typical asian peanut stir fry and super easy to make.  Can be eaten hot or cold and is especially yummy the next day when all of the flavors have had time to mix. This recipe is taken from the new Revive cookbook, another fabulous book with all vegetarian recipes.

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Rice Paper Rolls

In most Sydney sushi stores you can find rice paper rolls.  If like me you don't like eating white rice but love the crispness and freshness of sushi fillings then these are for you!

I made the rice paper rolls for dinner and doubled up on fillings when I chopped everything up so that the BF could have some left overs for his lunch.

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San Choy Bow

San Choy Bow originated from China - traditionally made with pork mince Dr Libby has added this dish to her new cook book but taken out the meat and replaced it with protein rich quinoa and chickpeas.  I made this last night for dinner and it was enough to have as a main dish.  The quinoa and chickpeas are so filling! This is a beautiful meal, so many flavors and so fresh... with the added bonus of no MSG as it's home made. I love how this dish is cooked using macadamia nut oil.  Macadamia oil is one of the healthiest edible oils and is higher in monounsaturates, the goods fats, when compared to Extra Virgin Olive oil.  The oil can be cooked at very high temperatures 210°C /410°F so doesn't burn food.

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Pad Thai Noodle Salad

This recipe is taken from the second Revive Cafe cookbook.  Revive Cafe are based in Auckland CBD and make the most amazing, delicious and healthy food.  You can read about their story here.  My parents turned Vegetarian and the first Revive cookbook is like my Mum's bible.  I am pretty sure that she has made every recipe in the book so when the second one came out a few months ago we both purchased a copy. The Pad Thai Noodle Salad is my new favorite dish.  It took me all of 15 - 20 minutes to make and that's including prep time.

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