Baked Zucchini Sticks

My all time favourtie food - forever - was zucchini sticks....mmm.. but I didn't like the deep "friedness". I finally found a recipe that works and tastes GREAT.

Cut your zucchini into 1/4s lengthwise. Salt, and put in a colander to drain, about 1 hour. Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and grease with olive oil.  When the zucchini strips are ready, rinse and towel dry. Dip in almond milk then in crumbs (I mixed panko, nutritional yeast and oregano)  Bake for 12 minutes then turn and bake 12 minutes more. For the dip I mixed veganaise, almond milk, dill and some lemon juice.

Cauliflower Chia CREAMY Soup

WOW so creamy and good.

Ingredients for 2 people
half a cauliflower cut into small pieces
one small onion
2 cups of vegetable stock (use a good stock I use "Imagine Organic")
sea salt to taste if required
1 tablespoon of freshly ground chia seeds
Method
Chop the onion and fry in a little coconut oil for 4 minutes add the small cauliflower pieces and the vegetable stock bring to the boil. Simmer for about 15 minutes.
Take out half the mixture and blend with the ground chia seeds, Return this mixture to the pot and stir through. The result – a lovely thick, creamy cauliflower soup. Serve with your favourite crusty bread and a refreshing salad.

Chia Pudding

WOW WOW WOW  I have discover CHIA SEEDS please google them and find out why they are called a SUPER FOOD

This chocolate coconut pudding is so great. The chia seeds turn into a tapioca type consistency.

1/2 cup coconut milk

1/2 cup coconut water

1 tbsp almond butter

1 tbsp cocoa powder

1 tbsp coconut flakes

1/2 tsp vanilla

1 tbsp agave syrup

BLEND ALL THESE INGREDIENTS UNTIL SMOOTH.

add 1/4 cup chia seeds, stir to combine then refrigerate for 30 minutes. Top with coconut flakes.

Refried Bean and Salsa Burritos

Sorry no picture. It was SO GOOD I inhaled it and forgot to take a picture

1 tbsp coconut oil
1 15.5 oz can of pinto beans, drained and mashed
1 tsp chilli powder
tortillas
1 cup salsa (I make my own: tomato, cilantro, lime juice, serrano chile, garlic, red onion, salt)
1/2 cup minced red onion

In a medium saucepan, heat the oil over medium heat. Add the mashed beans and chilli powder and cook, stirring, until hot, about 5 minutes. Set aside.
Place 1 tortilla and spoon about 1/4 of the beans, top with salsa and onion (I added avocado and shredded lettuce) roll up.
Heat some oil in a skillet and brown on each side.
Serve immediately.

Tamarind Noodles

Wow another great one. The sauce in amazing with the almond butter and jalapeño. Yum Yum Yum.

Sauce ingredients:
1 cup vegetable broth
1/2 cup almond butter
2 tbsp wet tamarind chunks, minced
1 tsp lime juice
1 tbsp soy sauce
1 tsp maple syrup
1/2 jalapeño pepper (seeded if you like it less spicy)
1 garlic clove
few dashes white pepper, to taste
Stir-fry ingredients:
6 oz Chinese noodles (I used spaghetti brown rice noodles)
2 tbsp canola oil
1/2 lb french green beans, cleaned and cut in half
2 medium carrots, peeled and sliced into thin strips
1/2 lb firm tofu, dry fried (I didn't use)
Chopped cilantro, for garnish (optional)
Chopped peanuts, for garnish (optional)
Directions:
Combine sauce ingredients in a blender and process until smooth. Or, use an immersion blender.
Cook noodles according to package instructions. Drain, rinse, and set aside.
Heat a wok or wide pan over medium high heat. Add 2 tbsp canola oil and heat until nearly smoking.
Stir fry green beans, stirring frequently. Add carrots a few minutes later, and stir fry until just about tender-crisp. Add tofu, noodles, and sauce. Stir and cook a few minutes longer.
Garnish with chopped cilantro and peanuts to serve

Tamarind Lentils

WOW. Ok I know I use that word a lot BUT wow this recipe is so good. You can taste the sweet, tangy, spicy and mmmm comfort food. I didn't minced the ginger I diced it into very very small dice and you can taste the ginger. I served this dish on top of brown basmati rice.  Says serves 4 - 6 hmmmm I say serves 1. :)

3 tbsp coconut oil (the BEST oil to use for frying)
3 cloves garlic, minced
1/2 inch fresh ginger (diced into very small dice)
1 large onion, diced
1 tsp cloves
1/2 tsp cumin
1/8 tsp cayenne
1 cup red lentils (you can use brown or green and they will hold their shape better but I like red)
2 cups veg broth
2 tsp tamarind
1 tbsp maple syrup
2 tbsp tomato paste
1/2 tsp salt

In a pot melt the oil over medium heat. Add the garlic and ginger and let sizzle for 30 seconds. Add the onion and fry until soft about 3 minutes. Stir in the spices and heat for 30 seconds. Add the lentils and veg broth, turn up the heat to high and bring to a boil. Stir and lower heat to med/low. Partially cover and simmer for 30 minutes, stirring occasionally, until the lentils have absorbed most of the liquid and are tender.
Mix together tamarind, syrup, paste and salt. Stir into lentils, and simmer for 6 minutes. Serve

Roasted Butternut Squash Soup

WOW very good.

The picture doesn`t do this dish justice.  It is orange and WOW another great soup. The easiest way to prepare the butternut squash is to peel the whole thing with a potato peeler. Than cut the squash in half width wise, separating the bulbous part from the long part. Place the bulbous part cut side down and slice it in half, then use a spoon to remove the seeds and stringy bits. you should then be able to cut the squash into smaller pieces. Slice the long part of the squash in half and then cut into whatever size pieces you need.

The Recipe:
5 lbs butternut squash, peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
4 tbsp olive oil
1 medium yellow onion, diced
1 chile
1 tbsp grated fresh ginger
3 cloves garlic, minced
1 tsp salt
4 cups veg broth
1 tbsp maple syrup
Juice of 1 lime

Preheat oven to 425 degrees.
Lightly coat the squash halves with 2 tbsp olive oil and place cut side down on a parchment paper rimmed baking sheet. Bake for about 40 minutes or until the squash is tender and easily pierced with a fork.
when the squash is about 15 minutes from being done, in a stockpot over medium heat saute the onions in the remaining 2 tbsp olive oil for 5 minutes. add the chile: saute 5 minutes more. Lastly, add the ginger, garlic, and salt; saute 2 minutes more.
Add veg broth and squash to onion mixture. Using a immersible blender, process until smooth. Add the syrup and lime juice, and serve.