I really like pumpkin soup, really like it. I wanted to have a go at making it without cream. Turns out, it is really, really good. If you like pumpkin soup, I highly recommend trying it based on coconut like this, it is amazing.
Of note though, even though it is fairly healthy, the coconut content does mean it is high in saturated fat, so eat responsibly and enjoy. Continue reading Roasted Pumpkin and Coconut Soup
This makes a great side dish to go with some other veggies or another savoury dish such as these mushroom risotto balls. The lemon and thyme do come through quite strong though so if you aren’t a big lemon fan you could try half a lemon instead of a whole one. Continue reading Lemon and Thyme Roast Potatoes
I first made this for Christmas to serve as an accompaniment to the roast vegetables. They were an absolute hit. The mushroom flavour comes through so strong, with contrasting textures where the outside is crispy and almost crunchy followed by a soft risotto centre.
Definitely one to remember. One thing to note though is that it does take a while because you have to let the rice slowly absorb the stock. So probably best to plan this one in advance but well worth it. Continue reading Hearty Mushroom Risotto Balls
I encountered this recipe on the Record website while looking for a good dip recipe to serve for Christmas. Unfortunately I didn’t end up needing it so didn’t make it until after Christmas. I found it was quite a nice dip, though it takes a little bit of forethought and preparation to ensure you have your chickpeas rehydrated. I did however feel that overall while it was nice it wasn’t a stand out. With a few modifications, adding some lemon juice and cashews it makes for a much more interesting dip and I keep coming back for more.
Dig in with some quality chips or crackers! I served it with Chipman’s kale and spirulina corn chips. Continue reading Lemon, Beetroot Hummus Dip
It’s always nice to have some (at least reasonably healthy) chips or crackers and dip with a board game. Normally I’d just get some sour cream and mix it with my choice of flavouring, corn relish, french onion, etc. That isn’t much good though if you are trying to avoid cholesterol. Granted, depending on the chips you get, they are probably just as bad if not worse. Nevertheless though, a healthier dip became the first port of call.
I’ve made a thick guacamole before basically just with avocado, lemon juice and a little bit of chilli, but I wanted something a little different.
I came across this recipe on One Green Planet that sounded pretty good, a creamy avocado and basil dip that is completely vegan, gluten free and so on. Sounded good I thought, and even better, I already had most of the ingredients. A quick trip to IGA to pick up the remainder and I was set.
I’m not sure if green onions are shallots or not, but shallots are what I chose to use. I thought at the time as I was prepping it for the food processor that it seemed like a lot of onion for one avocado, and I think I was right. Tasting it I found it to be overwhelmingly oniony. Given this, I decided to adapt. Add some lemon juice as I’ve used in guacamole before to give it a bit of tang, add some macadamia nuts to take away some of the overpowering onion flavour and also add some additional thickness to counteract the lemon juice, and finally add another avocado.
The result, a delicious, tangy dip that is very good for you with lots of avocado and basil, both rich in healthy stuff and completely cholesterol free! In addition to being vegan, it’s also gluten-free and lactose-free, so you can serve it to most people. If you have someone with nut allergies, just leave out the macadamia nuts and you should be fine. Continue reading Tangy Avocado and Basil Dip (Gluten-Free)
This was originally meant to just be a creamy pasta sauce, but I actually had a leftover batch of red quinoa, freekah and brown rice that I made for another meal previously, so I thought I’d include it. The result, a creamy risotto style pasta that is absolutely divine.
In all honesty, this recipe inspired by Detoxinista is the best white pasta sauce I’ve tasted, and better yet, it’s vegan and cholesterol free. The sauce itself is also gluten and lactose free, so you can mix it up with your choice of gluten-free pasta and have a tasty gluten-free meal.
My version doesn’t look quite as good as the original I don’t think, but man does it taste good! Continue reading Creamy, Vegan Risotto Pasta with Lemon, Asparagus and Pumpkin
