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veggie-dish-blog · 7 years

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The Finale - Chickpea Taco Bowl

Vege Taco Bowl -

So guys it’s come to my final post! I can’t believe I’m at the end of my food journey with you! While I am sad it’s come to an end I am also proud of my journey and what I have accomplished.

I can notice my progress when I compare my first traditional post and video post to my most recent one. By progress I mean food placement, images and how I filmed my video. I have defiantly come a long way in the past few weeks and if I kept working on my blog could go even further!

For my final recipe I have made a chickpea Mexican bowl! Honestly I should have just made this blog all about recipes in bowls but it's a bit late now.

This bowl is packed with delicious fresh ingredients. The bowl has brown rice, chickpeas cooked in Mexican spices and some fresh veggies! Can't forget the jalapenos, salsa and sour cream (we are cooking Mexican food of course).

In terms of health benefits, this bowl has chickpeas which are known for being packed with protein and are high in fiber. I have used brown rice instead of white rice as it contains more key vitamins and is less fattening. So that's the base of the bowl done, then I just loaded it with onion, corn, tomato, jalapenos, cheese, sour cream, salsa, cilantro and some homemade guac! This bowl is so simple and creates an epic taste! A must try for all you guys reading. So let’s get started.

RECIPE- Makes: 4 Prep time: 15 mins Cook time: 15 mins

INGREDIENTS-

Taco seasoning:

½ tbsp. chili powder

½ tbsp. paprika

½ tsp cumin

¼ oregano

¼ tsp salt

¼ tsp black pepper

¼ tsp cayenne pepper

¼ water

Chickpea Mix –

1 can of chick peas

¼ onion

1 tbsp. minced garlic or (one clove of fresh garlic)

1 can of diced tomato

The rest –

1 tomato diced

1 cob of corn cut off the cob

¼ red onion diced

2 pack of instant cook brown rice ( one pack serves 2)

1 lime

1 lemon

shredded cheese

sour cream

salsa

Guac –

1 avocado

half a handful of cilantro

salt and pepper

handful of red onion

handful of diced tomato

1 lemon wedge

1 lime wedge

METHOD:

1. Dice all the veggies and cook the corn and put it aside

2. Next mix avo and the guacamole ingredients into a separate bowl

3. Mix all the taco seasoning in a bowl with the water (it’s good to get this done first to avoid rushing while the chickpeas are in the pan)

4. Meanwhile heat oil on a pan over medium heat and cook the garlic and onion until its brown

5. Add the chickpeas and the seasoning and stir for a few minutes

6. Add the can of diced tomato and bring to boil for around 5 minutes, then let it simmer on low to medium for another 5- 10 minutes. (until the sauce starts to thicken up)

7. While the chickpeas are cooking, cook the rice in the microwave

8. Evenly distribute the rice and veggies, sour cream, salsa etc. into bowls

9. Once the chickpeas are done add them to the bowl

10. Don't forget the Guac guys and you’re ready to eat!

#fresh vege mexican

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veggie-dish-blog · 7 years

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Vegan Blueberry Pancakes

Vegan Blueberry Pancakes-

Just because you are vegan doesn't mean you should miss out on pancakes! This blog post is all about that! I have made a vegan pancake recipe with a delicious blueberry toping.

These pancakes are simple and delicious. In only 15 minutes you can have your Sunday breakfast all sorted ;)

Something I have noticed about vegan pancakes is that they do have a thicker consistency, that comes with not using eggs and using a certain amount of baking soda. However, they still taste amazing. You can even make some and freeze them for a later time.

While these pancakes aren’t super healthy for you, they still have less fat than normal pancakes which are usually loaded with sugar, butter and full fat milk. The blueberries are a healthy bonus, and you can choose to mix up your toppings to just fruit to make it healthier.

This week I have made a video post again. Please check it out and tell me what you think.

RECIPE-

Makes: 6 Prep time: 10 mins Cook time: 15 mins Total time: 25 minutes

INGREDIENTS-

Blueberry Compote –

5 Tbsp. sugar

¾ cup water

½ cup of blueberries

Pancake Mix –

1 ½ cup flour

1 Tbsp. sugar

1 Tbsp. baking powder

1 cup of almond milk

2 tablespoons of oil

METHOD-

1. Add all ingredients to make berry compote to a pot. Begin on a high heat and bring to boil. Once it has reached boil, bring down to medium heat and cook until a syrup consistency is made.

2. Meanwhile add all dry ingredients and wet ingredients in a bowl and mix well with a whisk ( add more liquid if it is tough to mix)

3. Cook the mixture in some oil until brown on each side

4. Add to a plate and pour over blueberry mixture (or add whatever toppings you desire)

5. And you’re all done! Now it's time to enjoy your breakfast/lunch or dinner !!

#vegan pancakes

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veggie-dish-blog · 7 years

Video

Check out my new video on how to make easy vegan pancakes!

#yum vegan

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veggie-dish-blog · 7 years

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Veggie Frittatas

Veggie Frittatas-

Finally, I made a recipe that doesn't involve a bunch of lovely ingredients piled into a bowl! This week I made simple yet delicious veggie frittatas.

This recipe is so easy, you can basically use whatever veggies you have in your fridge, e.g.: mushrooms, tomatoes, capsicum, spinach and broccoli. Just assort them randomly in the bottom of a cupcake pan, whisk some eggs with salt and pepper, pour it over the top of the veggies and bake for 20 minutes! It’s that simple.

This recipe can be tailored to your taste buds so you can go for your life and add whatever you want! Cheese is also another great addition.

These are a great thing to make at the start of the week as you can use them for a quick breakfast on the go or an afternoon snack.

You could even make a bulk recipe and freeze them for whenever you want to eat them during the week!

This week I have made an exciting video on how to make them, so please check it out and have a go at making them yourself!

RECIPE:

Makes: 12 Prep Time: 5 Mins Cook Time: 15-20 mins Total Time: 25 mins

iNGREDIENTS:

5 eggs whisked with salt and pepper

Punnett of cherry tomatoes

Half a capsicum

4 mushrooms

½ broccoli

Baby spinach

¼ onion

METHOD

1. Preheat oven to 180 degrees Celsius

2. Dice all the veggies

3. Place the veggies in the pan in whatever combination you want

4. Whisk eggs with salt and pepper and pour evenly over the veggies

5. Bake for 15-20 minutes (you can use a knife to check the bottom of the frittatas are cooked)

6. Place them on a plate and voila they are ready to eat!

#HEALTHY vegie

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veggie-dish-blog · 7 years

Video

Check out my new veggie frittata recipe! Traditional method to follow! Hope you guys enjoy.

#healthy veggie yum

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veggie-dish-blog · 7 years

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Pesto Pasta

Pesto Pasta.

I love pasta so I thought this week I would make a recipe with a simple and low fat pesto dressing with some store bought pasta! In the past I have replaced the pasta spirals with some gnocchi or ravioli bought from the local market. But I am usually very time poor so store bought pasta spirals are just as great.

A great way to add more taste is to cook the gnocchi normally and when its done cook in some oil on a pan until its brown.

I know I said this week I will be making a recipe that isn’t in a bowl but I just couldn't help and share this recipe. Hopefully next week I will stick to my promise.

Pesto is an easy light meal for spring that's easy to make and appeals to most people. It’s also great for lunches the next day. And you can use the pesto for dips or to put onto homemade pizza.

This week the post will be in video form and traditional recipe form. Please have a watch and hope you guys enjoy it.

INGREDIENTS:

RECIPE:

Makes: Four People Prep Time: 10 minutes Cook Time: 5 minutes

PESTO:

1 packet of spiral pasta (you can choose whatever type you prefer)

OR

Fresh ravioli or gnocchi bought from your local market.

METHOD:

1. Place a pot of water on the stove and heat until boiled

2. Once its boiled place the pasta in the pot

3. While the water is boiling, place all pesto ingredients in a blender and blend until smooth

4. Once pasta is cooked, drain it and save a small amount of water

5. Place the pasta back in the pot, add the pesto and a drizzle of oil and stir it through

6. Serve up the pasta dishes and garnish with walnuts, cracked black pepper and parmesan cheese.

7. VOLIA! enjoy your pasta and hopefully there is some left over for your lunch the next day.

#vegetarian #recipe #yum

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veggie-dish-blog · 7 years

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Falafel Bowl.

Falafel Time...

I feel like i have a theme going here with putting a whole lot of yummy ingredients into a bowl. This is my third recipe in a row of a bowl packed with goodness. Next week will be something different.. i promise.

I love the taste of falafels and always order them when I go too middle eastern or Greek restaurants, so I wanted to recreate this experience at home and intergrade them into my work lunches.

I know that falafels may not always be that healthy for you as they are usually fried in oil so making sure my recipe was healthy was important for me as I try to eat as healthy as I can.

This week focuses on making a falafel salad bowl, the twist is that these falafels are made with black beans not chickpeas and you don't have to cool the batch over night before cooking them! Despite this twist they are just as tasty!

The falafels are quick and easy and are made using only a few ingredients! I usually pair them with some store bought tabouli and tzatziki (Coles make it or I get it from my local middle eastern store) but of course you could make it yourself or pair it with any salad you want.

In addition, the tabouli I also add some basic salads such as tomato, cucumber, avo and spinach! I try and add spinach to everything as its loaded with iron which is important in a plant based diet. If I am eating lunch at home I cook some pita wraps on the pan in some oil to eat it a traditional way, if I am on the go you can combine all the ingredients into the wrap for quick and easy consumption.

RECIPE-

Makes: 8 falafels Prep Time: 15 mins Cook Time: 15 mins

INGREDIENTS-

Falafels:

1 can of black beans ½ white onion ½ cup of sunflower seeds ½ tsp of garlic powder ½ tsp of chilli powder ¼ tsp cumin

Salad:

½ cup of tabouli (from Coles) 1 tbsp. tzatziki 1 handful of rainbow slaw (from Coles) 1 handful of spinach ½ avocado 1 dark rye Lebanese pita wrap Cherry tomatoes (2 per person) Diced Lebanese cucumber (3 slices per person)

METHOD-

1. Preheat oven to 200 degrees

2. Place all falafel ingredients in a blender and process

3. Roll the mixture into around 8 balls and place in fridge for 15 minutes

4. Heat a pan on medium heat with olive oil and cook the falafels on each side for 2 minutes

5. Once they are cooked place on a baking tray and cook for 15 minutes (they should be brown on the outside and soft on the inside)

6. While they are cooking place salads accordingly in a bowl or pita wrap

7. If you aren’t making a wrap, then cook the pita bread in some oil on a pan for about 1 minute each side

8. Add the falafels and bam… time to eat.

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veggie-dish-blog · 7 years

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Hey guys! Check out my video recipe :)

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veggie-dish-blog · 7 years

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Check out my video on how to make yummy porridge !

#wd

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veggie-dish-blog · 7 years

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Porridge Bowl..

Porridge Time...

Im sure you can notice by now I love cramming a bunch of amazing ingredients into a bowl. Well, you’re defiantly right about that.

During the summer months I ate a lot of acai bowls, and after my love for them really began to affect my wallet I began making them at home. As the winter months came along I decided to alter the base and make porridge instead!

I decided to add a few extra ingredients you don’t find in your average acai bowl such as toasted pepitas or cooked blueberries. After a few goes I ended up creating what I find to be the perfect porridge bowl. It’s simple and delicious and keeps you full for a long time! It’s the perfect start to a cold morning.

Not only is it delicious it’s also very healthy for you! The blueberries and goji berries are packed with antioxidants, oats contain magnesium and zinc and pepitas are known to lower cholesterol and are loaded with iron. Not to mention chia seeds which are an excellent source of omega- 3, fiber, iron and calcium! These bowls are an excellent health source and a wonderful way to start your day.

In the summer you can replace the oats with homemade acai! You just need to blend half a frozen banana, 1 TBSP of acai powder, 1 cup of berries and 1 cup of almond milk (you don’t need the acai powder if you don’t want).

Ive made a video this week to show you how it’s done, so please have a watch! Below is the recipe written out in the traditional method!

RECIPE –

Prep: 5 mins Cooking time: 5 mins Total time: 10 mins Serves: 1

INGREDIENTS –

Stove ingredients:

2/3 cup of blueberries 2/3 cup water ¼ cup pepitas

Porridge:

1 packet of Uncle Toby’s quick oats 2/3 up almond milk

Toppings:

Handful of coconut flakes Handful of goji berries Handful of chia seeds Handful of your favorite muesli Drizzle of maple syrup

METHOD-

1. Cook blueberries in water on medium heat for around 4 minutes, until the berries are soft and then drain them. 2. While the berries are cooking, cook pepitas over medium heat for the same amount of time, until they begin to brown. 4. Meanwhile cook the quick oats in almond milk for set time, 1 minute, 30 seconds. 5. Once the oats are cooked, put a dash of cinnamon on the top. 6. Add all the toppings and drizzle with maple syrup. 7. Then you are done and all ready to enjoy your amazing porridge, ENJOY!

#vegetarian #porridge

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veggie-dish-blog · 7 years

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Buddha Bowl

Buddha Bowl...

If you constantly scroll through your Instagram feed like I do, I am sure you’ve seen these delicious and colorful bowls adorn your screen from time to time. They are basically a bunch of amazing foods packed with nutrients and flavor packed into a bowl! These bowls are simple and healthy to make and can be done in under 30 minutes.

Why is It called a buddah bowl?

A “Buddha Bowl,” as defined by urban dictionary, as “a bowl which is packed so full that it has a rounded ‘belly’ appearance on the top much like the belly of a buddha.”

I have had a few trials with these bowls, and think I have stumbled across the perfect recipe! I love them so much they have become a weekly staple on the dinner menu. Ive even made them for the whole family, and my brother and my dad who are big meat eaters even love them!

This recipe has a few elements to it. Basically some roasted veggies, roasted chickpeas, fried tomato and mushrooms, some healthy greens and yummy tahini to tie it all together. Its healthy and comforting food that tastes AMAZING!

Have a go at home and leave me a message to tell me what you think!

RECIPE –

Prep Time: 5 mins Cook time: 25 Total time: 30 mins Makes for: 4 people

INGREDIENTS:

Veggies:

2 carrots, peeled and cut into small chunks 1 red onion cut into quarters 1 bunch of broccolini 2 handfuls of spinach 2 zucchinis made into zoodles 1 punnet of cherry tomatoes sliced in half 2 handfuls of sliced mushrooms ½ cup of edamame beans Avocado Tofu cut up into small chunks

Chickpeas:

1 can of chickpeas, drained and rinsed tablespoon of oil 1 tsp cumin 1tsp garlic powder 1 tsp chili powder ½ tsp of turmeric ½ tsp of oregano

Sauce:

2 tbsp tahini 1 lemon juiced Black pepper Splash of water

METHOD-

1. Preheat oven to 200 C. Put carrots in a bowl of water in the microwave and cook for 5 minutes on high. Transfer to a baking sheet and drizzle with oil. Bake for 8 minutes. 2. Then add the broccolini to the tray, drizzle with oil and salt and pepper. Cook for around 10 minutes. Then add the onion and drizzle with oil. Bake for another 10 minutes and then remove all vegetables. 3.While you are waiting for the vegies to cook, heat some oil in a pan over medium heat. Once the pan is warm add the chickpeas and all the spices. Cook for around 10 minutes. Be careful they don’t burn. (The chickpeas tend to pop a lot so you may want to cover your pan) 4. While this is all cooking, spiral some zucchini into each bowl, add a handful of baby spinach and some edamame beans. For more flavor you can even add some avo! 5. Once the chickpeas are done, transfer them to the bowls. 6. Cook a packet of tofu in a tablespoon of oil. 7. Use the same pan to cook the tomato’s and mushrooms in some garlic and oil over medium heat. 8. Mix the sauce together – place some on top of the zoodles and more sauce when the bowl is complete. 9. Once they are done you can add everything into the bowls. 10. And….. Bonn appetite! Enjoy your healthy and delicious Buddha bowl.

#vegetarian #buddha #buddhabowl #avo #veggies

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