Chicken Stir Fry with Rice Noodles

Chicken Stir Fry with Rice Noodles 

Serving: 4 servings

Ingredients

12 oz rice noodles

3 tablespoons vegetable oil

2 skinless boneless chicken breasts, sliced into bite-size strips

1 red bell pepper (or ½ red and ½ green), sliced

1 cup broccoli, chopped

4 oz shiitake or portobello mushroom, sliced

1 tablespoon peeled and shredded fresh ginger

½ cup chicken broth

2 tablespoons soy sauce

2 tablespoons ketchup

1 teaspoon cornstarch

few drizzles of sesame oil 

Instructions

1. Bring medium size pan of salted water to a boil. Add noodles and cook them on medium heat for about 2 to 4 minutes (depending on thickness of noodles), or until barely tender. Drain and stir in 1 tablespoon of vegetable oil.

2. In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat, add chicken and stir-fry for about 3 minutes. Remove from the skillet and set aside.

Add bell peppers, broccoli and mushrooms and saute 1 minute then add ginger to the skillet and stir-fry for another 2 minutes.

3. In a mixing bowl combine chicken stock, soy sauce, ketchup and cornstarch.

Add chicken, noodles, and broth mixture to the skillet and stir-fry for 3 minutes or until chicken is cooked through.

Right before serving drizzle sesame oil. Grab a fork and enjoy!

Orange Nicecream Bowl

Simple recipe:

1. The base was blended frozen bananas with mango meat and drops of organic orange oil.
2. Toppings: coconut shreds, dehydrated glazed orange chips, cashew based rawnola, dragon fruit balls, vegan white choc chips and orange nicecream. Enjoy 

MINI APPLE PLUM PIES  

INGREDIENTS

1 portion of COCONUT OIL PIE CRUST
3 medium sized apples, peeled
3 plums
1-2 tbsp coconut sugar
¼ tsp cardamon
a few dashes of cinnamon
5-6 3-inch silicone muffin liners 

METHOD

1. Prepare dough for COCONUT OIL PIE CRUST
2. Divide dough in 5 pieces
3. Place a parchment paper on your working surface
4. Lightly flour parchment paper, dough and rolling pin
5. Roll each piece of dough into circles and the size of your muffin liners, about ⅛-inch / 0.3 cm thick
6. Peel the dough off the parchment paper, using a spatula and drape the crust into your muffin liner (or place your one hand under the parchment paper, flip it onto your other hand so that you hold the dough and slowly peel off the parchment paper)
7. With the remaining dough decorate your pies using cookie cutters of your choice
8. Preheat oven to 180°C / 350°F
9. Cut apples in halves and thinly slice each half (the thinner, the softer it gets during baking)
10. Also cut the plums in halves and slice each half
11. In a medium mixing bowl, add apple and plum slices and mix with coconut sugar and cardamon
12. Add the apple and plum filling to the muffin liners
13. Sprinkle a dash of cinnamon over each pie
14. Cover the top of the pies with pastry decorations
15. Bake for 20-30 min or until golden brown on the edges
16. Let pies cool down for 20-30 min and remove from muffin liners (don't do it when they come right out of the oven as the crust is very fragile when its still hot)
17. Optional: Sprinkle with another dash of cinnamon

Baked Sundried Tomato Falafels With Tzatziki Dip 

Recipe: Serves: 12-15 balls

Prep Time: 5 minutes | Cook Time: 25-30 minutes

Ingredients for the Sundried Tomato Falafels:

- 14oz can of chickpeas (drained and rinsed)
- 5 sundried tomato pieces
- drizzle of olive oil (about a tablespoon)
- 1 cup fresh cilantro or parsley (I used parsley)
- 3 garlic cloves
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1/2 teaspoon chili powder
- juice of 1 small lemon
- 1 teaspoon sea salt  

Ingredients for the Tzatziki Sauce:

- 1/2 cup of coconut yogurt
- 1/2 of a small cucumber (skin peeled and thinly sliced)
- 2 garlic cloves (thinly sliced)
- juice a half a small lemon
- small handful of fresh dill
- pinch of sea salt

Instructions:

Preheat your oven to 375F. Add all the ingredients into the food processor. Pulse for 15-20 seconds until the chickpeas have broken down but are not totally blended - we do not want to turn the mixture into humus - we want there to be small chunks of chickpeas and sundried tomatoes throughout.

Then on a parchment paper lined baking sheet, scoop out the falafel mixture with an ice cream scooper and place on the sheet. Just make sure the falafels are no bigger than an inch thick. They should be pretty small. Bake for 25-30 minutes until the top is slightly golden brown and crispy and the center is creamy. Enjoy!
For the tzatziki simply scoop the yogurt into a bowl and mix in the thinly sliced cucumbers, garlic, lemon juice and dill.

Toppings:

- I like to add 4-5 falafels on top of a simple salad - arugula, celery, olives, cucumber, hemp seeds and tomatoes salad with a lemon and olive oil dressing (as seen above).
- Or add the falafel into a collard green or pita wrap with the tzatziki dressing. Enjoy! 

Caterpillar sushi bowl

Recipe:

Ingredients (makes 9 rolls):
- 2 cups short grain sushi rice
- 2.4 cups water (for rice)
- Fillings (I used marinated and baked tofu, avocado and cucumber)
- Seaweed sheets
- Garnishes (I used fresh chilli, half an avocado peeled and sliced thinly, extra baked tofu, lime and coriander). Sushi seasonings:
- 4 tbsp rice wine vinegar
- 2.5 tbsp sugar
- 1 tsp salt 

Method:

1. Rinse rice and It with your water in a pot and bring to a boil. After it boils, reduce heat and place the lid on for 25-30 minutes or until cooked.
2. When rice has cooked, allow it to cool by folding it over gently and continuously. Add your seasonings and continue folding until completely cooled.
4. Cut your rolls with a sharp wet knife. Wet it each time you cut otherwise the rice will be too sticky and you won't get a clean cut.
5. Add garnishes of your choice on top of a bed of rice and serve with a side of tamari. 

Enjoy!

Galaxy Pops 

Recipe:

2 cups cashews, soaked overnight
1/2 cup almond milk
1/2 cup rice or maple syrup
1/4 cup coconut cream
2 tsp vanilla bean paste
1/3 cup liquid coconut butter
Blend until smooth.
Divide into bowls, colour with vegan friendly food dye and spoon into silicone Popsicle moulds.
Swirl with a toothpick & freeze overnight.
Finished with edible glitter. Enjoy!

Oven-roasted oil free hasselback potatoes and greens

Roasted with some garlic, corn juice and herbs. Served alongside greens, avocado, and edible flowers! Enjoy! 

TERIYAKI CHICKEN WITH VEGETABLES 

Ingredients

2-3 lbs chicken breast, cubed
12-16 oz organic fresh broccoli
2 garlic cloves or ginger
4-5 large organic carrots, sliced
Pepper flakes, optional
2 Tbsp olive oil 

Teriyaki sauce

2 Tbsp ginger, chopped
1/3 cup reduced sodium soy sauce, gluten free
1/3 cup cold water
3-4 teaspoons arrowroot powder, or cornstarch
1/4 cup honey, or unrefined sugar 

In a small bowl mix the Teriyaki sauce ingredients. If you are just making the sauce for future consumption follow this step otherwise follow the next paragraphs. In a small sauce pan, over medium to low heat, heat the sauce until thicken stirring occasionally. About 5 minutes. Let the sauce cool and store it in a glass air tight container in the refrigerator.

In a large heavy bottom saute pan, over medium to high heat, add the olive oil. Add the chicken and carrots and cook stirring occasionally until almost tender, about 6-8 minutes. Add the garlic and cook further for another minute.

While the chicken is cooking, place the broccoli on a safe microwave dish and microwave for 6-7 minutes. Depending on how strong your microwave is you may need less time. My microwave is not too powerful so I use 7 minutes but 3-4 minutes may be enough in yours.

Add the Teriyaki sauce from the bowl to the chicken and carrots and stir for about 1-2 minutes or until it thickens. Turn heat off and add the broccoli and pepper flakes if using. Stir to combine.

Serve over brown rice or rice noddles.

NOTE: I always double the Teriyaki sauce.

Mango cheesecake bites

Recipe:
Base:
1 cup dates
1 cup almonds
Filling:
1 Cup cashews
1/3 cup agave
1 lemon
1/3 cup coconut butter
1/3 cup water
Spread:
2 ripe mangoes 

Makes about 1 dozen

First you'll want to have your almonds & cashews soaked for about 4 hrs prior to making.

•For the base drain, rinse & dry almonds. Then in a blender or food processor blend up the dates & almonds until well incorporated! You should be able to roll it into a ball & have it stay together. Then you will fill the bottom of 12 cupcake liners with it as the crust.

•For the filling you will drain & rinse the cashews. Then put all ingredients into blender until smooth. Fill the liners leaving enough room on top for the mango spread.

•Blend up your ripe mango in the blender until smooth & pour on top of filling. You can swirl it around for a pretty design or leave as is!

Cover & leave in freezer for at least 4hrs. Let thaw out for 10 mins before serving.

Almond Cookies with Spiced Apple Slices 

Easy Recipe:
Spiced apples:
1 cup thinly sliced apples
1/2 teaspoon cinnamon powder
1/4 teaspoon nutmeg powder
1/4 teaspoon ginger powder
2 tablespoons maple syrup
1/2 teaspoon vanilla extract

Cookies:
1 cup almonds
3 tablespoons maple syrup
3 tablespoons melted coconut oil
To prepare the apples: toss them with the spices and maple syrup. Put them in your oven at a very low temperature, or in a dehydrator, for an hour or until they have softened.

Check often to make sure they don't dry out or burn - you want them warm, soft and gooey. 

To make the cookies: grind the almonds into flour in a food processor or blender. Throw the almond flour into a bowl and stir in the maple syrup and coconut oil until you get a sticky, crumbly mixture.

If it's not sticking together, add some more maple syrup. If it's too wet, add some ground flax seeds or more almond flour. Spread this the cookie dough evenly onto a cookie sheet, about 1/2 inch thick, and put in the fridge or freezer until solid, an hour or two. Cut into cookies.

Spoon some warm apple slices onto your cookies and dig in!

LEMON GARLIC HERB ROASTED POTATOES 

PREP TIME
10 mins
COOK TIME
45 mins
TOTAL TIME
55 mins

Simple Vegan Lemon Garlic Herb Roasted Potatoes - simple to make, only a handful of ingredients, and ready in under an hour.

Serves: Serves 4 as a side

INGREDIENTS

1 lb. Baby Potatoes (500 grams)
1½ tablespoons Olive Oil
1 tablespoon finely minced fresh Basil Leaves
1 tablespoon finely minced fresh Parsley Leaves
1 teaspoon Minced Garlic
1 teaspoon Maple Syrup
½ teaspoon Sea Salt, or to taste
Black Pepper, to taste
Lemon Herb Olive Oil Mixture:
3 tablespoons Olive Oil
Zest of ½ a Lemon
1 teaspoon finely minced fresh Parsley Leaves
1 teaspoon finely minces fresh Basil Leaves
Salt/Pepper, to taste

INSTRUCTIONS

Preheat oven 180 Celsius/350 Fahrenheit. Line a baking sheet with non stick baking paper. Set aside.

Make fine slits in each baby potato, but do not cut all the way through.
In a large bowl, combine prepared potatoes with Olive Oil, Basil, Parsley, Garlic, Maple Syrup, Salt and Pepper. Toss to coat well.

Place potatoes, cut sides up, on baking sheet and roast for 20 - 25 minutes.
Meanwhile, combine all ingredients for Lemon Herb Olive Oil in a small bowl.
After 25 minutes of roasting, baste potatoes with half of the Lemon Herb Olive Oil mixture, and then pop back into the oven and continue roasting for another 25 minutes or till potatoes are cooked.

Once cooked, drizzle potatoes with remaining Lemon Herb Olive Oil mixture and serve immediately. Sprinkle with more sea salt if necessary!

AVOCADO AND PEA SMASH 

Recipe: Serves 2
Takes 10 minutes
MAKE WITH
1/2 c peas (frozen and defrosted, or fresh)
1 avocado (cubed)
Juice of 1/2 lemon OR 1 lime
1/4 c spring onion (finely sliced)
1/4 c parsley OR coriander (finely chopped)
1 clove garlic (crushed)
1/2 tsp olive oil
1/3 tsp sea salt
To serve
4 slices of wholegrain toast OR crackers
Furikake OR sesame seeds and chilli flakes
Salad 

HOW TO :

1. Pour the frozen peas in a bowl and cover with hot water to defrost quickly, or leave out on the bench for half an hour to defrost. Drain off any water.
2. Add lemon juice, garlic, olive oil and salt, and mash the peas with a fork until most are crushed fairly well. Add cubed avocado and mash together until blended but with some chunks still remaining. Add herbs and mix through.
3. Serve on toasted whole grain bread, your favourite whole grain crackers, or in a bowl with some crackers or corn chips. 

Cauliflower Crust Pizza

Recipe:

Ingredients
For crust
2 1/2 cups of cauliflower
3 tbs of flax seed
6 tbs of filtered water
1/2 cup of almond meal
1/2 tsp of oregano 1/2 tsp of garlic  

powder
1/4 tsp of dried basil 1/4 tsp of pink himalayan salt  

For the sauce: 

2 tbs of olive oil
3 cloves of minced garlic
1/4 cup of chopped yellow onion
1/2 cup of vine ripe tomatos
1/3 cup of sun dried roma tomatoes
1/4 tsp of dried oregano
1/4 tsp of pink himalayan salt
Toppings
tempeh bacon
sliced crimini mushrooms
sliced black olives
chopped bell pepper
chopped red onion
baby spinach  

Directions 

1. In a blender or food processor add cauliflower and blend until rice forms.
2. Add rice into a medium sized pot. Add water just enough to cover cauliflower. Boil for 5 minutes and remove from heat.
3. Put cauliflower into a strainer or cheese cloth. Remove as much moisture as possible and place in freezer for 10 minutes to cool.
4. Place flax seeds into a pestle and mortar. Grind down seeds and add water. Set aside for a few minutes and Preheat oven to 400°.
5. Remove cauliflower from freezer and add flax eggs and seasonings stir well to form dough. Place dough on top of parchment paper on a baking sheet and press down evenly to form.
6. Bake in oven for 30 minutes flipping halfway. Start sauce in a medium sized pot on medium heat add olive oil, garlic, and onion. Stir until fragrant and add remaining ingredients. Cook for 15 minutes and add to blender. Blend until smooth and set aside.
7. When crust is ready remove from oven and allow to cool for 5 to 10 minutes. Add sauce evenly along with toppings.
8. Place pizza into oven and bake for 10 minutes. Once time is up remove from oven and allow to cool for 5 minutes. Garnish with sauce of choice.

BUDDHA BOWL WITH SHIITAKE MUSHROOMS AND CILANTRO TAHINI DRESSING

INGREDIENTS

½ cup Short Grained Rice
½ cup Quinoa
1½ cups Water
Pinch of Salt

Shiitake Mushrooms:

1 cup sliced Shiitake Mushrooms
2 tablespoons Tamari
1 tablespoon Mirin
2 teaspoons Maple Syrup
1 teaspoon Sesame Oil
2 oz Extra Firm Tofu, sliced
Salt/Pepper
½ an Avocado
½ cup Fresh Bean Sprouts
¼ cup thinly sliced Baby Radish
2 tablespoons sliced Green Onion
Black Sesame Seeds, to garnish

Cilantro Tahini Sauce:

⅓ cup chopped Cilantro
1½ tablespoons Tahini
1 teaspoon Lime Juice
3 tablespoons Water
1 teaspoon Agave Nectar
Salt/Pepper, to taste

INSTRUCTIONS

1. Prepare Rice and Quinoa by combining both grains in a small non stick pot. Add water to grains, bring to a boil, reduce to a simmer and cover with a lid. Cook on very low heat for 20 minutes. Once cooked, keep warm.

2. Prepare Shiitake Mushrooms by combining Mushrooms, Tamari, Mirin, Maple Syrup and Sesame Oil in a pan. Cook on low heat, until mushrooms have absorbed the seasonings and softened, about 5 minutes. Set aside and keep warm.

3. To prepare Tofu, season Tofu slices with salt and pepper on both sides. In a clean, dry and non stick frying pan, sear Tofu slices on medium heat until lightly browned. Flip, and allow to brown on the other side as well.

4. Prepare Cilantro Tahini Dressing by blending all ingredients together and then seasoning according to taste.

5. Place warm cooked grains in the bottom of a bowl, top with warm Shiitake Mushrooms, Tofu, Avocado, Bean Sprouts and Baby Radish. Garnish with sliced Green Onion, Black Sesame Seeds and drizzle with a hefty amount of Cilantro Tahini Dressing. Enjoy!