Creamy Cashew Mushrooms

Posted on Jul 12, 2017 in Cooking
Creamy Cashew Mushrooms
  • 1 tbsp coconut oil or butter
  • 1 large onion, diced
  • 1 large garlic clove, crushed
  • 250g chestnut or mixed exotic mushrooms, sliced
  • ½ tsp each of chilli flakes, dried thyme, crushed
  • pink peppercorns, paprika
  • 30-40g cashew nuts\½ mushroom stock cube (or 1 vegetable stock
    cube)
  • 160m I tin coconut cream
  • Juice of ½ lemon
  • Small bunch of fresh parsley, chopped

In a medium-sized pan, gently sweat the onion in
the coconut oil for 5-7 minutes, then add the gar
lic, mushrooms, chilli flakes, thyme, pink pepper
corns and paprika.

Add the cashew nuts and cook on a medium
heat for a few more minutes. Crumble in the stock
cube, then stir in the coconut cream and the lemon
juice. Season with salt and a generous amount of
freshly ground black pepper. Simmer for a couple
of minutes until everything melds together into a
delicious, aromatic stew.

Serve with sliced spring greens or spiralised zuc
chini. If you’re hungry, add 1-2 tbsp cooked brown
basmati rice per person.

Tortillas

Posted on Jul 11, 2017 in Cooking
Tortillas
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3/4 cup water
  • 3 tablespoons olive oil

Quinoa Taco Meat

Posted on Jun 20, 2017 in Cooking
Quinoa Taco Meat

QUINOA

  • 1 cup (184 g) tri-color, white, or red quinoa
  • 1 cup (240 ml) vegetable broth*
  • 3/4 cup (180 ml) water

SEASONINGS

  • 1/2 cup (128 g) salsa (slightly chunky is best – I love Trader Joe’s brand)
  • 1 Tbsp (3 g) nutritional yeast
  • 2 tsp ground cumin
  • 2 tsp ground chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp each sea salt and black pepper
  • 1 Tbsp (15 ml) olive or avocado oil

Instructions

  1. Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently.
  2. Add vegetable broth and water and bring back to a boil over medium-high heat. Then reduce heat to low, cover with a secure lid, and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork, then crack lid and let rest for 10 minutes off heat.
  3. Preheat oven to 375 degrees F (190 C).
  4. Add cooked quinoa to a large mixing bowl and add remaining ingredients (salsa, nutritional yeast, cumin, chili powder, garlic powder, salt, pepper, and oil). Toss to combine. Then spread on a lightly greased (or parchment-lined) baking sheet.
  5. Bake for 20-35 minutes, stirring/tossing once at the halfway point to ensure even baking. The quinoa is done when it’s fragrant and golden brown. Be careful not to burn!
  6. This quinoa taco meat goes extremely well in crispy taco shells and soft taco shells, and I also think it would be perfect on nachos, taco salads, tostadas, and in enchiladas. Dream big!
  7. Store leftovers in the refrigerator up to 4-5 days. Reheat in the microwave, in a 350 degree F (176 C) oven, or in a skillet on the stovetop.

Ultimate tomato salsa

Posted on Jun 20, 2017 in Cooking
Ultimate tomato salsa

Ingredients

  • 4-6 medium tomatoes, peeled and finely chopped
  • 1/4 – 1/2 medium red onion, very finely chopped
  • 1 small garlic clove, crushed
  • Small splash of white wine vinegar
  • Squeeze of lime juice
  • Handful of fresh coriander, roughly chopped
  • Salt and pepper to taste

Jamie Dahl

Posted on Oct 16, 2016 in Cooking
Jamie Dahl

dahl

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Haloumi and Asparagus skewers

Posted on Dec 15, 2015 in Cooking
Haloumi and Asparagus skewers
  • 2 bunches asparagus stalks
  • 350 gm haloumi
  • yellow or red capsicum sliced up
  • To serve: mint and lemon wedges

Grill everything with salt and pepper. makes 8 servings (skewers) 2 points each.

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