Category Archives: Cooked Savory

Zucchini, Carrot & Olive Loaf

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If you ever wondered whether it’s possible to make a grain free, gluten free bread that tastes good, then wonder no more.

Here’s a recipe for those of you who are sensitive to or need to follow a grain/gluten free diet.

Please note that this recipe contains eggs.

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Zucchini, Carrot & Olive Loaf

Makes 1 loaf

Ingredients

2 1/2 cups of almond meal

1/2 cup LSA (or more almond meal)

1 tsp baking soda

1 tsp gluten free baking powder

1/2 tsp Himalayan pink salt

1/4 cup of coconut oil

1 cup of grated zucchini, liquid squeezed out as much as possible

1 cup of grated carrot

1/4 cup chopped olives of choice

1/2 tsp dried oregano

1 tsp fresh thyme (1/2 if dried)

4 eggs (the best you can afford, preferably pastured)

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Method

Turn on oven to 160 degrees Celcius.  Line a loaf tin with baking paper and set aside.

In a large bowl, add eggs and whisk lightly, add oil, zucchini, carrots, olives and stir well to combine.

In a medium bowl, add all the dry ingredients and combine well.  Combine with wet ingredients and stir until the mixture is well incorporated into each other.

Spoon mixture into the prepared loaf tin, and use a spatula or back of a spoon to smooth the surface.

Place in pre-heated oven and bake for 1.5 hours.  It is ready when a skewer placed in the centre comes out clean.

Be mindful that all ovens are slightly different so start checking the bread after the 1 hour mark.

Leave bread to cool completely before slicing.

This bread stores well cut into slices and in the freezer, or you can store it at room temperature for up to 3 days.  Otherwise, keep unused bread, tightly wrapped in cling wrap, in the fridge.

I like to fry mine on the skillet with a little bit of coconut oil and serve it hot with smashed avocado, lime, chilli and sauerkraut and homemade pesto, fresh tomato and hemp seeds.

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Do let me know if you enjoy this recipe by uploading the finished product and #onehungrymami @onehungrymami on instagram.

Peas, love and mungbeans

xxb

Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice

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If I was asked to name my favourite vegetable, it would definitely be a hard choice, but at the top of the list, closely followed by avocado, you would find sweet potato.  I don’t know if it’s my heritage, but potatoes are very close to my heart.  Fun fact, Peru has 3800 different types of potatoes.  Let’s just take a moment to imagine that…….Ok, that’s a lot of potatoes!

But let’s talk sticky, maple scented, sweet potatoes.   This dish is a winner and such a beautiful way to highlight the natural sweetness.  Served with a cauliflower fried rice, it’ll have you back for seconds.

Roasted Maple Sesame Sweet Potatoes with Cauliflower Fried Rice

Serves 2

Ingredients

1 bok choy, quartered

1/2 medium avocado

1 tsp sesame seeds

Maple Sesame Sweet Potatoes

2 medium sweet potatoes, cubed

1 cup of vegetable stock

1/4 cup tamari

2 TBS cooking sake

2 TBS mirin

1 tsp rice wine vinegar

2 TBS maple syrup

2 TBS coconut sugar

1 TBS stevia powder (or more sugar)

1 tsp of sesame oil

Cauliflower Fried Rice

4 cups cauliflower florets

1/2 cup red capsicum, diced

1/2 cup carrot, diced

1/4 cup frozen peas

1/4 cup frozen corn

1 tsp grated ginger

2 TBS spring onion, white part only,thinly sliced

Himalayan pink salt & freshly ground pepper to taste

2 TBS spring onion, green part only thinly sliced

Method

Maple Sesame Sweet Potatoes

Pre-heat oven to 180 degrees celcius, and line a baking tray with baking paper and set aside.

In a small saucepan, add all ingredients except for the sweet potatoes.  Stir to dissolve the sugar, and bring to a gentle boil.  Lower heat to medium-low, simmer and reduce until the sauce thickens and reduces to about 1/2-3/4 cup.

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Pour 1/4 of a cup of the sauce into the sweet potatoes and coat well.  Pour the sweet potatoes with the sauce onto baking tray and spread out.  Place in oven and cook for about 45 minutes.  Turning a few times a long the way so that all sides of the sweet potatoes are coated with the sauce and caramelise.

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When potatoes are cooked, turn heat off and leave them inside the oven whilst you make the cauliflower fried rice.

Cauliflower Fried Rice

Add the cauliflower florets to a food processor and pulse until it resembles rice._MG_1043

Add rice to a frying pan (I use a non-stick), and cook on low heat, until most of the moisture is absorbed, about 4-5 minutes.  Add the ginger and rest of the vegetables and cover with lid.  Leave to cook for another 5-8 minutes, stirring occasionally.

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Add salt and pepper to taste, then stir in white part of spring onion.  Turn off heat.  Set aside.

Place quartered bok choy in a large bowl, and add boiling water to cover.  Leave for 2 minutes, until bok choy is wilted but still crunchy.  Drain and set aside.

To assemble, divide the cauliflower fried rice, bok choy and avocado in to two bowls, and top with the warm maple sesame sweet potatoes.  Sprinkle the sesame seeds over the sweet potato, and the green part of the spring onion over the rice.

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Store the remainder of the sauce in a glass container with a tight fitting lid and keep in the fridge ready for the next batch.  I also use this sauce to marinade eggplant, it goes really well with that too.

I just love this dish.  It’s full of colour and flavour and works well being re-heated.  Perfect for those who don’t include grains in their diet for whatever reason, and it’s still filling due to the sweet potatoes.

Now go do it!

Peas, love and mungbeans

xxb

 

 

 

 

 

Creamy Coconut and Pumpkin Curry

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So by now you know that if it’s fast and simple, then I’m all over it.   This curry is not different.  I literally took 20 minutes to make this and used just a few ingredients (what was left in my fridge).

Creamy Coconut and Pumpkin Curry

Serves 2

Ingredients

1 TBS coconut oil (optional but recommended)

2 tsp grated fresh ginger

2 tsp grated fresh turmeric

2 tsp curry powder (or more depending on taste)

2 cups cubed pumpkin

1/2 medium red capsicum, diced

2 cups chopped cauliflower

1 cup of coconut milk (I used 3/4 cup of vitasoy unsweetened coconut milk and 1/4 cup regular full fat coconut milk from a can)

1 cup of canned chickpeas

2 cups of silverbeet, chopped

Method

Add the oil, curry powder, ginger and turmeric to a medium saucepan and cook on medium heat until fragrant and soft. Add the pumpkin, capsicum and cauliflower and stir to coat with the spices.  Cover and cook for about 3 minutes, just long enough to steam and soften a little bit.  Add the coconut milk, stir and cover and cook on medium heat until pumpkin is soft, about 10 minutes.

When pumpkin is soft, add chickpeas and silverbeet.  Stir well,  season with salt and pepper to taste and cook until chickpeas are warmed through.

Sauce should be thick and creamy and it’s now ready.

I serve this with basmati rice and it’s delicious.  You could also make it as a chunky soup by adding some more coconut milk and water.  If you like it creamy, you could blend it.  It’s a really hearty and nourishing meal either way.

Now, here’ s a trick to making perfect basmati rice every time.

Heat 1 tsp of coconut oil in a small saucepan, add 1 crushed garlic clove and add 1 cup of rinsed basmati.  Add some Himalayan pink salt (about 1/2 – 1 tsp) and stir.  Then add 1 1/2 cups of cold water.

Cover and bring to the boil on medium heat.  When it starts to boil, bring the heat down to low, cover with a piece of foil so that no air escapes and then place lid on top to seal.  Put the timer on for 15 minutes.  DO NOT OPEN THE LID.

When the 15 minutes is up, turn off heat and leave for another 5 minutes with the foil and lid in situ.

You have now made the most perfect basmati rice ever.

You’re welcome :)

I love curry leftovers, and I think the flavours are even better the next day after they’ve had some time to develop.  If you’re trying to incorporate more greens into your life, try this:

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Just wrapped up in cos lettuce leaves.  Fresh and simple and saves you making a salad.

Enjoy

Peas, love and mungbeans

xxb

Tomato Quinoa + White Bean, Pumpkin and Kale Casserole

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There’s something to be said about staples.

They become like best friends, somewhere you can go to when times get crazy.  A dependable, and welcoming hug, a comfy shoulder, nourishing for the soul as well as the body and mind.

That’s how I feel about these next two dishes.  I can just see myself making them over and over again.  The variations may change, but the formula will stay the same.  Why?  Because it’s easy, flavourful, nourishing and done in a flash.

Tomato Quinoa with Green Beans

Makes 3 x 120 g serves

Ingredients

quinoa 1/2 cup (soaked and rinsed well)

tomato 65 g (about 1 medium tomato)

capsicum 65 g (1/2 cup chopped)

1 garlic clove

1 cup of water

frozen green beans 100 g

Method

Place the tomato, capsicum, garlic and 1 cup of water in a blender and blend until smooth.

In a small saucepan, add the rinsed quinoa and add the tomato/capsicum blend.  Season to taste.

On medium-high heat, bring it to the boil.  Then reduce heat to low, cover and leave to cook.  About 15-20 minutes.  When quinoa is cooked, turn heat off and add the frozen green beans. Leave lid on for another 5 minutes before you fluff the quinoa to warm through the beans.  You don’t want to over cook them.  Stir and adjust seasoning if required.

Pumpkin, White Bean and Kale Casserole

Makes 3 x 120 g serves
Ingredients

1/3 cup of water

Pumpkin 120 g

1 can of cannellini beans

Tuscan kale 40 g

1 garlic clove

1 vegan stock cube

Method

Add water, garlic and pumpkin to a medium saucepan, cover and cook on medium heat until pumpkin starts to get soft.  Add more water if needed to keep it from drying out.  Once the pumpkin is soft, add the kale, stock cube, beans, and another 1/3 of a cup of water.  Cook for another 5 minutes, until beans are warmed through and kale has softened.  I like to squash some of the beans and the pumpkin a little bit and mix it with the water to make a little bit of a sauce.  Season to taste.

 

As you can see from the methods, both dishes are really simple to prepare and shouldn’t take long at all.  I’m constantly rushing, so I always make sure I can cook in minimal time.  I know that there’s lots of you out there like me, time poor, which is why I share all these recipes.

Whilst they are simple, they are still tasty and best of all nourishing.

Would love to hear how you go with them if you try them out.

Also, I’m happy to change measurements to cups if people prefer that rather than grams.  Whatever works.

 

Peas, love and mungbeans

 

xxb

 

 

 

Lentil and Eggplant Stew

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I’ve been really loving my legumes of late as you may have noticed.   I had stopped eating them for a while, mainly because at the time I was experiencing, or thought I was experiencing,  digestive issues as a result of eating them, however in hindsight, and if I’m honest with myself, it was just me being influenced by the books I was reading at the time.  There’s a lot to be said for the mind in situations like these, where we believe something and it actually manifests in physical symptoms.  Hmmm, but let’s not get to deep into the psyche, after all, we’re here to talk about food and my new found love affair with the humble legume.

This recipe, like the previous recipe, is simple, which you may have noticed by now, is the crux of what One Hungry Mami is about.

So, without further delay, here’s the recipe.

Lentil and Eggplant Stew

Makes 3  x 1 cup servings

Ingredients

1/3 cup of water

1 tsp of dried oregano

onion diced 35 g

garlic 1 clove crushed

capsicum diced 80 g

eggplant cubed 125 g

tuscan kale finely sliced 30 g

nutritional yeast 3 TBS

lentils (425 g can)

diced tomatoes (400 g can)

Himalayan pink salt and freshly ground pepper to taste

Finely chopped parsley for garnish (optional)

 

Method

In a large non stick saucepan, add the water, onion, garlic and oregano and cook on medium-low heat until onion is tender, about 3 minutes.  Add capsicum and eggplant and stir to combine, add a little bit of water if it has started to dry out.  Place lid on and let the eggplant soften, stirring occasionally, about 5 minutes.  Add the canned tomatoes, rinsing out the can with another 1/3 cup of water and adding that to the pan too.  Stir and cover with the lid.  Leave to simmer for another 5 minutes.  Add the lentils and kale and cook uncovered for another 3 minutes, stirring occasionally.  Turn of the heat and add the nutritional yeast.  Stir to combine and serve.

 

Now you can eat this straight up as is or you can serve it as a side as I have in the above picture, with some red rice and a dollop of cashew mayo.

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You can also use it as a filling to baked spuds or sweet potato, add some salsa on top and a squeeze of lemon juice.  If you wanted to, you could also add some chipotle pepper to the lentils to give it a Mexican vibe.  Totally up to you how you party.

Like most stews, this tastes even better the next day when the flavours have had more time to develop, so enjoy the leftovers!

Peas, love and mungbeans

xxb