Blueberry Tahini Cardamom Granola

This recipe has been rattling around in my head for a couple of months now but yesterday I got down to the business of actually making it and writng it down. The process of creating a recipe can be a long one or it can be super fast and easy which TBH is usually the way it is for me. I don’t do well with complicated recipes. 

I also don’t do well with long winded blog posts leading UP to the recipe which is why my posts are generally to the point🤣 Let’s be honest, who among us has the time required to actually read a long post leading up to the recipe. It’s sad to say but I’m guessing the reality for MOST of us, so without further ado....  

 

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 ready for the pan💙

 Blueberry, Tahini, Cardamom Granola

Ingredients

3 ½ cups rolled oats

1 cup chopped almonds

¾ cup chopped walnuts

½ cup desiccated coconut

½ cup dried blueberries

½ pumpkin seeds

½ cup buckwheat groats

1/3 cup tahini

¼ cup coconut oil

1/3  cup maple syrup

1 tsp vanilla

1 tsp ground ginger
¼ tsp cardamom

¾ tsp sea salt

Method 

Pre-heat oven to 325 F

Mix all dry ingredients and spices in a large bowl. Mix tahini, coconut oil, maple syrup, and vanilla in a pot and stir on low heat until liquid and evenly mixed. Pour melted wet ingredients into the dry and stir together. Spread evenly on two medium cookie sheets and bake at 325 F for 20 minutes. Remove and gently stir before returning to the oven for 10 to 15 minutes more. It’s done when golden brown but not crispy. Remove from the oven and let cool for several hours before transferring to mason jar💙 

ENJOY!! 

 

 

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Berry Berry Good💜

This may come to a surprise to some of you as I don’t believe I have ever made anything other than a green smoothie. Don’t be alarmed... I still love and cherish and will always  rate the green smoothie number one in my books but I have been trying to branch out and try new things and I definitely hit the purple jackpot with this here beauty. Just kidding of course.. I’ve made all different kinds of smoothies. But this berry smoothie from yesterday was the bomb and felt the need to share it with you all💜

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The reason all my smoothies turn green is simple.  I add spinach or some sort of leafy green to them all. I have tried to rock a purple or pink smoothie but the moment that green goes in, I end up with a turd brown colour and no one likes that colour now do they.. tell me I’m not alone here. Raise your hand if that’s happened to you🤚🏼🤣 Don’t get me wrong, it tastes friggin great but doesn’t quite strike the same cord as, well, let’s say this beauty. 

INGREDIENTS  (serves 2)

1/2c chopped zucchini

1/2c chopped cucumber

3/4c fresh blueberries (more for topping)

 1/2 avocado

chunk fresh ginger

1tsp maca powder @ecoideas

2tbsp @organika blue mylk latte powder

1 frozen banana (chopped into chunks) 

1c ice

1c filtered water

METHOD 

Add water to blender first and then all other ingredients. Save the frozen banana and ice for last. BLEND and top as you wish. I got fancy with a 1/2tsp coconut oil and 1tbsp of tahini. Microwave tahini for 20 sec and mix. The oil thins out the tahini making easier to drizzle.  

ENJOY!! 

💜💜 

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 🙌🏼Makes things A BEAUTIFUL shade of BLUE💙 I add to oats, chia pudding and even pancakes. So fun😁

Eggplant Bacon

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Say WHA???? Yup, you read it correctly. Eggplant bacon. Ive been eating a plant based diet for the past 7 years and really there’s only a couple of things that I truly miss. One, is for sure, hands down PIZZA. Like true blue cheesy, greasy, stringy... oh you get the point and this post is not about pizza. The other thing I miss is BACON. I grew up eating bacon in all the ways and there really is nothing like the smell of it to bring you back to your childhood. Well, fortunately for us plant based folks, we too can enjoy the satisfying crispy saltiness of bacon without killing Miss Piggy for it.

For those of you who follow me on Instagram you may have seen that we made a big heap of this stuff for Easter brunch and promised you the recipe. So as promised here it is.  Enjoy this the same way you would regular bacon. If you make it, LET ME KNOW!!!! 

 EGGPLANT BACON

2 Japanese eggplants

2 Tbsp Olive oil (or avocado oil)

1 Tbsp Maple syrup

1 Tbsp Apple cider vinegar

1 Tbsp vegan Worcestershire sauce

1 tsp tamari

1 tsp mellow miso

4 dashes of liquid smoke (less is more here)

1 tsp smoked paprika

1 pinch of salt

1 pinch garlic powder

Cracked pepper to taste

METHOD

Pre-heat your oven to 400 degC. Use the convection setting if you have it.


Slice the eggplants into quarter inch strips. I like Japanese eggplants because I can use my Mandolin to get a uniform thickness and the slices look like bacon strips. You can use any type of eggplant and cut the slices any way you want as long as you maintain a relatively uniform thickness. Liberally sprinkle the eggplant slices with sea salt and then arrange in layers in a large colander and place in the sink or over a bowl. After 15 or 20 minutes the eggplant will release some moisture. Rinse the salt off the slices and then pat dry and place on a rack over a baking sheet.


Whisk together all the wet and dry ingredients except the pepper. Brush half the mixture on the topside of the eggplant stripes and season with cracked pepper. Put the baking sheet into the oven for 20 minutes. Remove from the oven and flip the stripes over. Paint the stripes with the remaining mixture and season with more cracked pepper. Bake until you start to see crispy edges (about another 15 minutes). Watch closely as the stripes can skip from perfect to burnt to a crisp very quickly.


It’s perfect right out of the oven but it’s also great after it’s cooled (BLT anybody?!?).



“Bacon” Lettuce Tomato🤤

“Bacon” Lettuce Tomato🤤

Alllllll the Goods

Alllllll the Goods

Hello there beautiful🥓🥓🍆🍆🍆

 

Walnut Tofu Meat

I have been meaning to get this one on here for a long time and TBH I thought it was until I reposted another fabulous bolognese on my feed and realized that it hadn’t made it up yet. Well today is the day. We originally made this recipe for tacos cause a)who doesn’t love meaty tacos and b)TACOS. AMI RIGHT?? A couple days after eating said tacos I was trying to figure out what to do for dinner when I realized that I had the makings for spaghetti bolognese at my fingertips.

I have been vegan now for almost as long as I’ve been sober. When I gave up the booze a few other things came for the ride. Cigarettes, same day as booze. Gluten came next and then dairy and meat. Fish was the last to fall off and that was about 5 years ago. I was pescatarian for about two years after I got sober and truth be told I really needed to be. My body was going through a major transition detoxifying and I needed the rich fat from the fish to not literally lose my mind. I started to feel incredibly guilty about it and eventually that went too. What does this have to do with tofu bolognese? Not much except for the fact that sometimes I still really miss eating a carnivores diet. There I said it. I have no intention on starting again, kinda like I’m never going to drink again but this is a one day at a time kind of liked for me so I’ll just say today☺️

To the SAUCE! I looked in my fridge that day, saw leftover tomato sauce, leftover tofu meat and a lightbulb went off. OF COURSE! How can this be bad? I was somewhat worried about the texture but then all the memories of meat bolognese came back and I knew that this sauce was going to rock my world.

Walnut Tofu Meat

1 1/2c walnuts 1package extra firm tofu 1 tsp each garlic powder, onion powder & oregano 1/2 tsp each ground cumin, cayenne, smoked paprika 1tbsp nutritional yeast 1tbsp olive oil and maple syrup 2tbsp tamari 2tbsp tomato paste

Crumble walnuts in food processor until pea sized. Mash tofu with fork (or hands!) until pea sized. Whisk wet and dry ingredients together and combine with walnut and tofu mix. Spread on baking sheet and bake at 350 for 35 min. Stirring at half way to ensure even baking. 


Homemade Tomato Sauce

1can of San Marzano tomatoes 1/2 yellow onion diced 2 cloves garlic minced Pinch of cayenne (optional) 2tbsp tomato paste Salt and pepper to taste 

Sauté onions, add garlic. Add tomato paste and cook 1 min. Add tomatoes, cayenne and cook on simmer for approx 30 minutes. 

Cook pasta, heat pan with 1tbsp of olive oil, add walnut meat just to heat through, add 1-2c of tomato sauce (more if you like really saucy-less if you like more meaty😊) to create the bolognese. I added in fresh basil, baby spinach and black olives for punch but certainly can be omitted. Buon Appetito🍝

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