Tag Archives: vegan

Stuffed zuchinni

16 Mar

When you find zuchinnis that are round and small, the first thing that came to my head is ‘stuff them.’ 

Sometimes, vegetables get a little boring when you always have the same old same old, wether its a pepper overload or a spinach obbsession or my own ‘guilty’ pleasure that i definitly overconsume – carrots. So if there’s any opportunity to find new veggies which i can enjoy and create lovely recipes for your guys, its always a good day! Especially when these zuchinni stuffed bowls can be a great lunch idea or even served for friends if you want to impress them with something snazzy and jazzy!

Still continuing with my 50 day vegan journey, I got creative when making my stuffing, making sure it still is a good protein source to make this a fully balanced meal that will keep you full and satisfied! 

Daily dose of advice: for all you vegetarians and vegans out there, it has proved extremly helpful to keep some pre-boiled beans and legumes in the freezer and take out a few hours before to use

Ingredients:

5 Zuchinnis

1/2 cup cooked Wild rice

1/4 cup Raisins

1/2 cup Chickpeas 

Handful Pine nuts

Start off by removing the core of the zuchinni. *save the core for later

Boil the rice and once ready mix in the raisins, pine nuts and chickpeas. Stuff the zuchinnis with the mixture and boil until the zuchinnis feel slightly softer. You can either add the zuchinni core in the boiling water to eat as a sauce, or include it in your rice mixture. 







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Quinoa and pom-seed vegan sushi

5 Mar



Quinoa sushi. 

It’s the food that gets everyone debating two completly different exxtremes, is it the healthiest lunch substitute to get you through the day, with the amazing benefits of the seaweed as well as the fish inside the sushi, or is it one of the most fattening and empty nutrient food full of too much rice- more than you really need. 

Well i have a solution to this never ending debate, quinoa sushi, something i have been wanting to try for a long tike now but have never had the motivation (dare i say?) to. But with a vegan diet making its appearqnce, there’s inoy so much you can add to your sushi when the seafood is eliminated and to protein it up as well as yummy it up it was time for a quinoa meditterenian sushi.

Ingredients:

Seaweed

Cooked quinoa

Smoked/ grilled aubergines

Pomegranate seeds

Start off with cooking the quboa with a little bit more water than usual to create the sticky texture. To smoke the aubergines, place them whole on a stove directly followed by boiling them normaly, they will be very easy to peepl and you will get the smoky flavour. Add the aubergine and sprinkle some pom seeds, roll your sushi and keep in fridge for about 2 hours before cutting.

Enjoy with some soya sauce.

Apple and chia nachos

1 Mar

So it’s lent which means a bunch of us decide to feel good about ourselves and give something we love up, wether its because of religious, moral or even personal reasons to prove to ones self that they in fact do have that so-called “will-power”

Having gone through this every year, given up milk, chocolate and even facebook in previous years i wanted a real challenge this year.

Living in Cyprus the 50 days of lent are celebrated(?) by the conventional fast – all the restaurants (yes, including McDonalds) introduce fasting menus including veggie burgers, fish and people’s diets suddenly transform into greener, veggie and fibre dense diets.

So, i decided to go with the conventional fast this year, mainly because of the constrictions it places on the individual – no meat or any dairy products. (Let me add a sidenote – i virtually live on yogurt…)Lucky for all of you, the next couple of weeks you will have the honour of following me in my journey of basically going vegan (having decided to give up seafood also)

So the first veganized dish which I enjoyed today as a breakfast and pre-workout snack is a fruit nacho dish with homemade chia drizzles.

Chia sauce:
2 tablespoons chia
4 tablespoons water (judge until right consistency)
Cinnamon
Ginger
1 teaspoon honey (not vegan!!)
1 teaspoon tahini (or any nut-butter of choice)

Mix all the ingredients together and drizzle over some thinly chopped apples and carrots.

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Vegan orange and ginger veggie winter blast!

20 Feb

My fellow healthaholics,

I am back, after an extremely long overdue post. This year – final year in high school – really has been a true roller-coaster and although it’s truly scary to know that every decision i make will ultimately be effecting my life path, and not forgetting the extreme stress, all-nighter and never-ending deadlines – it is absolutely exciting to know that everything we have worked for is finally going to pay off, and this one feeling is big enough to overcome all the negatives of final year.

I may write a few cheesy posts about my experiences this year but for now I owe you all a good healthy recipe and I’ll start the -hopefully one of many- posts of this season with a orange and ginger soya madness bowl!

Today was one of the coldest days here in cyprus – it was one of the first times it had ever snowed in my town (you can imagine the spams of facebook statuses) so a nice warm-salad really suited the atmosphere. Perfect for all those people who either -like me – eat too much soup and want a bit of a change; or those who happen to just not like soup and prefer something a little more crunchy or chewy.

Ingredients:
Purple cabbage grated
Green cabbage grated
Leek – chopped
Spinach
Grated carrots
Ginger (as much as you can handle)
Cayenne pepper (same as above)
1 tablespoon pine nuts
1 teaspoon tahini
2 tablespoons soya sauce
2 slices of orange
1/2 seaweed paper

Add cabbage, carrots and leek and orange in a pan with a little bit of water. When the vegetables soften a little, add the spinach and spices.

In a separate bowl mix the tahini and soya sauce.
Chop seaweed.
Remove vegetables from heat and mix in the seaweed, pine nuts and the tahini dressing.
Enjoy with chopsticks 🙂

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Crunchy Vegetable crisps – the healthy way

13 Jun

Snacking on a bag of crunchy and crispy potato chips is probably the loophole to many people’s healthy journeys. Its also one of the most unnecessarily fatty food with so much oil that it literally makes those potatoes seem like a completely different ingredient, and thats not to mention the tonne of extra flavouring colours sugar and salt that have been added to purposefully lure our taste buds to take “just one more crisp” until we reach the end of the bag.

Its time to say no to crisps. To put things in our bodies that we will enjoy JUST AS MUCH except for that horrible bloated and greasy feeling after.

Crispy. Check. Full of flavour. Check. Good for your body. Check. I introduce to you my zuchinni and egg plant VEGGIE CRISPS! And yes they were a 5 minuet spontaneous recipe which was very sucessful, youll probably have the ingredients at home to make it RIGHT NOW!

Ingredients:
1 large zuchinni
1 large egg plant
2 teaspoons olive oil
Himalayan salt

Chop the egg plants in thin strips and zucchini in circles. (Get creative with chopping, cut in the way which you will possibly enjoy more just make sure they are the same thickness/size) – make each piece around 1-2mm thick

Drizzle 2 teaspoons olive oil and a pinch of himalayan salt and spread on a baking sheet. Keep in oven for 35 minuets on high heat. Keep checking and flip the vegetables half way.

RECIPE IDEA:
You can sinply munch on these little peices of heaven or get a little more creative by drizzling some “dressing” to boost that flavour.

Ingredients:
Crispy veggies
Cooked spinach (1/2 cup)
1/2 chopped tomato
1 tablespoon tahini
1/2 lemon (juice)

Place the cooked spinach on the base of your plate followed by the vegetables and tomato, drizzle with the tahini and lemon. Add a pinch of himalayan salt and enjoy this mini “salad”

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Quinoa with zuchinni and nuts

8 Jun

Its always a good idea to mix and match your vegetables, each individual veg has its own abundance of vitamins and minerals which can be very beneficial for you- as most of you are already aware of that. But by having a range of different vegetables you’re able to supply your buddy with a huge range of all these vitamins and will get the most balanced diet of all. Apart from that, its also so much more interesting to try new flavors and change up your dishes, its like our taste buds are trying to tell us something!

I’v always read about soaking quinoa instead of cooking it and though it was about time that i give it a shot, although it does need to be prepared in advance at least the morning if you’re having it for dinner, or the night before, it really does make the cooking procedure a lot quicker, you don’t need to wait for the quinoa to boil until you mix in your veggies and it can also be enjoyed raw without even heating if you want.

Soaking quinoa:
All you have to do is soak it with double the amount of water and keep rinsing and changing the water every 3 hours or so until it becomes 10 times its original size.

Quinoa zuchinni pilaf:
Ingredients:
zuchinni
Parsley
Onion
1 teaspoon olive oil
3 mushrooms
2 tablespoons pine nuts
4 tablespoons raw quinoa
2 tablespoons raisins

Add the chopped onions and olive oil in a pan and gradually add in the parsley, zucchini and mushrooms, when sautéed and tender mix in the pine nuts and raisins and finely add the soaked quinoa and keep mixing on low heat.

Enjoy with an extra drizzle of fresh lemon juice 🙂

Its a perfect way to get your proteins, carbs, healthy fats as well as a perfect combination of delicious vegetables.

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Vegan Cabbage hummus wraps

24 May

Cabbage wraps are the sort of thing which you can perfect after failing a few times, each time, just like with everything else – you realize what that tiny imperfection is which is lacking in the dish and try to fix it.

My main problem is always getting the wraps to actually wrap well without falling apart or cutting in half and i’v finally worked out the magic recipe.

Cabbage-
1. Carefully remove whole cabbage leaves trying not to rip them. Rinse well.
2. Place in a boiling pan for 10-15 minuets to soften.
3. Leave to cool for 5 minuets.
4. Spread the hummus
5. Add your chopped veggies in the middle.
6. And wrap.

Filling:
-carrots
-celery
-parsley
-cucumber
-red cabbage

Hint: for extra thickness and crisp you can use two cabbage leaves for each wrap! Add a layer of hummus between each layer for a DOUBLE ROLL!!!

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Raw ‘quick carrot-cake pudding’

21 May

It had been quite a while since i tried to make one of those delicious super sweet-tooth-satisfier puddings that always surprise me whenever i take the first creamy bite with their rich taste.

To be able to keep any lifestyle you have to make things easier and simpler for yourself. Being only a high school student stuck in the labyrinth called “final exams” i needed something quick, refuelling, energizing and also simple to make with no preplanning. So this is for you if you’re always rushing but want to have just a few seconds to indulge yourself without needing to buy a frozen pudding from the supermarket.

3 soaked dates
1 carrot chopped
1 green apple chopped
Cinnamon
Walnuts(nut of choice – i used almonds because yum!)

Add all in food processor and keep pulsing until you reach a perfect smooth consistency, top with some crushed walnuts.

Italian style lentil bruschetta

20 May

When it comes to italian cuisine, the mere smell of things makes you hungry and when youre trying to remake an italianndish you really have to make sure you’ve included all the vital ingredients, cooked them just right to get the perfect consistency, temperature and balance to be able to say “perfecto!”

Lentils are a great natural food, perfect for vegans and vegatarians, full of so many benificial minerals for our body as well as the ease of eating them without feeling bloated, they provide us with both carbohydrates and proteins so are the perfect fuel for a balanced meal!

1 cup cooked lentils
1 teaspoon olive oil
1/2 chopped onion
1 tomato
1 cucumber
2 cups lettuce
Basil
Cilantro
Black pepper
Thyme
1 slice brown bread (of choice)

1. Boil lentils of choice (i used mix) leave to cool
2 add 1 teaspoons olive oil to a non-stick pan, and add the chopped onions followed by the chopped basil and cilantro, thyme, black pepper, sea salt.
Mix in the cooked lentils and leave to cool.
Mix in with salad: fresh basil, tomatoes, lettuce, cucumber.

1 piece of toast as a side, to dip into the “bruschetta” salad,

Optional: drizzle with some olive oil

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Vegan strawbsnana ‘nicecream’

18 May

This actually was meant to be a smoothie but the consistency was so creamy and thick, its the perfect and easiest recipe for a nicecream! (Banana icecream)
I fuelled myself with this refreshing, cold treat in the morning to get me through a pile of past paper revision, and boy was it the most satisfying HUGE cup of icecream i’v had.

When you know youre fuelling yourself with goodness a huge cup of this icecream will only benefit you and not cause you to feel any regret. The recipe is for 1 serving and covers 1 of your 5 fruits a day.

Ingredients:
1/4 frozen banana
1 cup strawberries (I didn’t but you can freeze half)
1/2 cup nut milk (of you choice – non vegans can also use skim milk)
6 ice cubes
Big Handful of spinach
Topping: flaked coconut and chopped almonds.

Place ingredients in the blender without the icecubes, blend. Add icecubes – blend. And pour into your favourate icecream bowl for FULL indulgence!!!

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