Bite size snacks like these are a perfect party treat. Whatever the reason may be. Filled with mushrooms, chickpeas and spices these Puff pastry boats pack a punch.
…Mushroom Puff Pastry Bites
mushrooms
Mushroom Toast
Hey avocado toast, it’s time to meet your match… Mushroom toast!
Ok ok, no one can touch my avocado toast, but it’s time to switch things up. It’s time for another savory and delicious toast to hit our plates, and I’m rooting for you, mushroom toast!
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Chickpea Stuffed Butternut Squash
Since the squash season is almost coming to an end, and the holiday season is right around the corner it’s about time we’d be making some stuffed butternut squash. Stuffed butternut squash is one of the first dishes I ate when deciding to go vegan and since that day it holds had a special place in my heart stomach. The recipe I made that day is hidden somewhere in my note books, I remember it had the most delicious quinoa filling, but today we’ll be making a chickpea stuffed butternut squash.
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Quick & Easy #1 – Stir fried noodles
I’m back from vacation and starting things of slow I decided to make a quick and easy recipe which is also very delicious! The recipe is quiet versatile as you can use whatever vegetables you’d like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer. Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain’t nobody got time for that!
From now on I’ll post a quick and easy recipe every single week for you and for me because it’s always handy having some healthy fast food options on hand, where the only time-consuming part is having to chop my food.
As much as I love vegan instant noodles and noodle soups they aren’t always the healthiest options and apart from a little bit of oil and a pinch of sugar this recipe is quite clean. Now all I need is a perfect instant ramen recipe and I might just be able to resist my favourite brand of vegan ramen, but then again its all about balance right!?
Now let’s get cooking and enjoy some yummy stir fried noodles! And if you are making this for more than just yourself just double, or triple the recipe. And don’t forget to check back in next week for another quick and easy recipe!
Always feel free to leave a comment below or tag me in your creations on Instagram!
Much Love.
A.J.
Ingredients
- 2 tsp soy sauce
- 1 pinch sugar
- 1/2 tsp sesame oil
- 1/4 tsp ginger
- 150 grams wok noodles
- 5 mushrooms
- 50 grams green asparagus
- 4 cloves garlic
- 1 red chilli
- 1 carrot
- 2 spring onions
- 6 baby corn
Servings: person
Instructions
- Get your noodles ready (check package for directions) Now add a little bit of oil to a pan and turn the heat to medium/high. Once the pan is hot add the vegetables and turn the heat to medium. After about 5 minutes add the noodles, ginger, soy sauce and a pinch of sugar and stir fry for another 2 minutes before adding the sesame oil, turn of the heat and you're ready to eat. Enjoy!
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Green Vegetable Curry
I love greens and I love curry, why not marry these together into a nice delicious sauce to eat over rice, with some bread, roti or whatever else your heart desires. This is not a traditional curry recipe, but instead inspired by the delicious indian/surinamese dishes I loved to eat. One thing that makes this dish so great is that it will take about 20 minutes to create, nothing fancy, just good food!
There will be lots more simple and easy dishes appearing on the blog because we all can use some simplicity. Of course you can still expect crazy rainbow dishes like this recipe for rainbow sushi or this recipe for unicorn dumplings.
I used green bell pepper, peas, cilantro and sugar snaps, but for an even greener curry you can add spinach or ever kale, use whatever your heart desires. The heat in this dish is mild so if you like it spicy your can add a chilli pepper or another tablespoon of chilli flakes (gochugaru), and if you don’t like any heat at all you can skip the peppers.
And of course you can spot my bowl, which has pink rice (coloured with beet powder), because why have white rice when you can have any other colour? I never skip an opportunity to feed my chakras!
Hope you’ll love this recipe, feel free to let me know if you made it or made a variation of this dish!
Enjoy!
Ingredients
- 1 red onion chopped
- 4 cloves garlic minced
- 125 grams mushrooms chopped
- 100 grams sugar snaps
- 1 1/2 cup peas
- 1 green bell pepper chopped
- 1 handful cilantro
- 1 tbsp curry powder
- 1/2 tsp cumin seeds
- 1 tbsp gochugaru or chilli flakes (optional)
Servings: people
Instructions
- Start by sauteeing the onion and garlic over medium/low for about 3 minutes with a pinch of salt. After this you add the mushrooms, sugar snaps, bell pepper and peas, curry powder, cumin and gochugaru (or chilli flakes) Cook these for about 5 minutes before adding about 3/4 cup of water and cook for another 5 minutes to make it nice and saucy. Sprinkle some cilantro on top of the final dish. I had it with rice but you can have it with roti, or some bread, or whatever else you like. Enjoy.
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Tofu – Mushroom & Scallion Unicorn Dumplings
Every once in a while me and some of my vegan friends come together for dinner, we all bring a dish and have an awesome evening filled with food babies, laughter and the occasional spontaneous yoga moves. This time I decided to make some dumplings, because everybody loves dumplings, right?!
Dumplings are …
Spinach Pesto & Creamy Pasta
Do you also like tricking others (and of course yourself) into eating more vegetables, without them having a clue? Well this dish will do just that, you kids, significant other, friends or whoever youre serving this too will never guess the amount of spinach you’ve sneaked into this dish. You just sell it to them as a “pesto” pasta, and watch them munch down all of that spinach laced pasta. And since this is a two recipe post you can easily skip making the pasta and just use the spinach pesto on whatever you like, maybe a sandwich?
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Pita Burger
I’ve been on a mission of creating the perfect vegan burger for a while now. I thought I’d struck gold with my last burger recipe, but although they are really nice, this recipe takes the cake! There are a couple major problems when it comes to making vegan burgers, here are a couple of them:
- The mixture becomes to moist and the burger comes out to mushy.
- The mixture is to dry and the burger comes out like a weird savoury cookie.
- They actually could look like cookies. I’ve literally had someone ask me if I made cookies during some of my previous attempts.
- They fall apart.
And there are so much more!
Although my previous burger recipe was great, this one is perfection! And just in time for the summer/spring, I know what I’ll be having when my family and friends decide to turn on the barbecue. Even my non vegan family members loved this burger, I love showing people that being vegan doesn’t mean you have to give up you’re favourite junky foods. And can you even call a whole food burger like this junky!? Nope its basically a warm salad.
The burger pictured above was baked in the oven, which in the past left me with dry savoury cookies, but just a little coating of some good olive oil did the trick, and feel free to try it oil free as well! Although the baked burger was really nice and not dry at all, I do prefer the panfried one. Although I try to minimise my oil consumption wherever possible, with this burger its oh so worth it, and you don’t need a lot to lightly pan fry the patties.
When it comes to sauce you can use whatever you like, but for this specific burger I made my own sauce using:
- 2 tablespoons vegan mayo
- 1 tsp mustard
- 1 tsp gochujang
- a pinch of coconut sugar
The key component in this sauce definitely has to be the gochujang, which is a fermented Korean paste made from soy beans, glutinous rice, red chilli peppers and salt. At first I wasn’t a huge fan of this paste, but the past few weeks it has really grown on me, to the point I eat it with almost everything!
So next time your family and/or friends are having a barbecue, cook them up some of these burgers and show them how awesome vegan food can be and that its not a diet, but a lifestyle.
I’d love to know how you liked these and if you make them share a picture with me on instagram or leave a comment below!
Bless,
A.J..
Ingredients
- 6 Pita Bread
- 1 1/2 cup cooked rice i used basmati
- 1 can chickpeas
- 2 flax eggs 2 tbsp crushed flax seed + 4 tbsp water
- 1 onion chopped
- 4 cloves garlic chopped
- 250 grams mushrooms chopped
- 2 tbsp soy sauce or tamari
- 1 1/4 cup Chickpea Flour
spices
- 1 tbsp coconut sugar or any other sugar
- 1/4 cup nutritional yeast
- 1/2 tsp smoked paprika powder
- 1/2 tsp black pepper powder
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/4 tsp all spice powder
Servings: burgers
Instructions
- to begin make the rice and sauté the onion and garlic over medium low heat until the onions become translucent. Now add the mushrooms and a pinch of salt to draw out the moisture. Cook this until most of the moisture has evaporated.
- Now drain the chickpeas and add everything apart from the chickpea flour to a food processor, you want to add that at the end. pulse a few times until everything's well combined and broken down a bit, but not to mushy.
- Add the mixture to a bowl and taste a bit of the mixture to see if you want to adjust it to your own taste. Now add the chickpea flour and and mix it all together. Once everything's combined you can put a little bit of oil on your hands and take some of the mixture to form patties.
- Now you can pan fry these patties or bake them in the oven. For pan fried patties you warm up a pan with some oil to a high heat and once the oil gets hot you add the burger patties to the pan. Once the patties are in the pan put the heat to medium/low and cook each side for a couple of minutes. To bake the burgers you need the preheat the oven to 175 degrees and bake them for about 12 minutes or longer or shorter depending on your oven. To see if they're done check is they're firm and a bit crisp on the outside.
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Creamy Vegetable Rice Noodles
One of my favourite quick meals are noodles dishes, they take a minimum amount of time to create without compromising in flavour. Apart from chopping the onion, garlic, mushrooms and boiling the noodles you don’t really need to prep anything else. This dish is perfect for when you’re tired and don’t feel like spending to much time making food but still want to eat something thats healthy and yummy!
For this dish I used broccolini which is a mix of broccoli and Chinese broccoli, but feel free to use other vegetables like this alien like Romanesco pictured above. But seriously look at the geometry, its a piece of art! I almost feel bad eating it.
You can also choose to use fresh spinach instead of frozen, I just like to keep my freezer stacked with lots of prepped fruits and veggies so i can make some quick meals, like this one. For some extra creaminess i added the tahini. You can always play around with flavours, like adding sesame oil at the end, or using some hot peppers like adjuma or habanero.
I’ll be working on some more quick and affordable dishes, and always feel free to leave suggestions over here or on Instagram.
bless
Ingredients
- 200 gram rice noodles
- 125 gram mushrooms chopped
- 250 gram frozen spinach
- 1 onion chopped
- 3 cloves garlic chopped
- 1 tsp 5 spice
- 1 1/2 tbsp soy sauce
- 2 tbsp tahini
- 1 hot pepper (optional) or Sriracha to taste
- salt + pepper to taste
- 100 gram broccolini or vegetable of choice
Servings:
Instructions
- cook rice noodles in some boiling water for 4 or 5 minutes, drain them and wash them with some cold water to stop the cooking process, put them aside to drain. while the noodles are cooking you can prepare the other ingredients.
- in a pan or wok sauté the onion, garlic, mushrooms and broccolini on medium heat. after about 3 to 4 minutes add frozen spinach, 5 spice, soy sauce, tahini and optional pepper/hot sauce and cook until most of the moisture from the spinach has dissolved for about 4 minutes. now add the noodles and toss everything around until everything's combined.
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Mushroom Spread
Happy New Year! Its the time of the year we start our new years resolutions and try to eat a little bit healthier than during the holidays. For me this means i’ll be having tons of smoothies and lots of salads, but still have some snacks on the side. And even snacks can be healthy! This mushroom spread or dip can be a healthier way to have a midday snack, it is low fat and has many uses. You can spread it on some toast or use it as a pasta sauce, you could even have it over rice (i tried an highly recommend!) You can store leftovers in the fridge and it’ll keep for a couple of days.
Not only is it really delicious it is also really easy and quick to make, it literally took me only 10 minutes to whip this up. This savoury spread is a winner!
This dish holds a deeper message, never judge a book by its cover. Its not the most appealing thing to look at but it tastes delicious! If you are serving this to someone else just top it with some spring onions and ground chilli, or something else to make it look a bit more appealing.
Ill be using this spread in some other recipes so stay tuned for that.
Bless
Ingredients
- 250 grams mushrooms
- 1 onion
- 3 cloves garlic
- 1/2 chilli pepper
- 1 tbsp soy sauce or tamari
- 4 tbsp non dairy milk
- 1/2 tbsp nutritional yeast
- 1/2 tsp smoked paprika powder (optional)
- 1 sprig thyme (optional)
- to taste salt + pepper
Servings:
Instructions
- Chop the mushrooms, onions and garlic and saute them over medium heat. After two minutes add the thyme and cook for another 3 minutes.
- After everything is cooked throw everything in a blender or food processor. i used a magic bullet so i had to let it cool down a bit. Process it until you get a smooth paste, add less fluid for a thicker spread.
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