Indian Red Lentil Fritter Protein Bowl

You know what gets me excited? Bowl food.  The best kind of food requires a bowl! Cereal, Ice cream, soup and pudding just to name a few.  It’s also just so convenient, take stuff you have and just dump it into a bowl, garnish with some parsley and voila, you have yourself a fancy meal.

Since becoming pregnant I’ve become the messiest eater in the world, nothing seems to want to make it into my mouth or stay on a plate, at least now I don’t have the big belly that things can just bounce off of.  Bowl food makes things a little less messy and its harder to get a baby foot in a bowl than it is getting it on a plate.

Obviously you can see that my love for bowl food runs deep! My go to recipe is my amazing falafel bowl recipe, but when I don’t have tahini on hand I love my Indian inspired bowl.

This bowl is filled with grains, legumes and a whole lot of vegetables, that’s all you need for an amazing protein bowl recipe anyways, right, but this one gets topped with a wonderful nectarine sauce to balance out all the delicious flavours that this recipe consists of.  The yum factor is over the top!

INDIAN RED LENTIL FRITTER PROTEIN BOWLserves 4

Ingredients

Red lentil Fritters

  • 3/4 cup red lentils, rinsed and soaked in a cup of water for 3 – 4 hours or overnight
  • 1 cup spinach, washed
  • 1/2 tsp cayenne pepper, or more according to your taste
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp turmeric
  • 1/2 tsp baking soda
  • salt and pepper to taste, I’m quite heavy handed with my salt to really get a taste going
  • 1/2 cup fresh cilantro
  • oil for frying

Roasted Carrots and Beetroot

 

  • 2 large carrots, peeled and chopped
  • 2 large beet peeled and diced
  • 2 tbsp oil
  • 1 tsp garlic powder
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp turmeric
  • 1 tbsp fresh turmeric chopped
  • half a lemon
  • salt and pepper to taste

Turmeric Rice

  • 2 cups cooked brown rice
  • 1 tbsp oil
  • 1 clove garlic
  • 1 inch ginger minced
  • 1 tsp ground turmeric
  • salt and pepper to taste
  • 1/4 cup of water

Nectarine dressing

  • 1 nectarine, chopped
  • 3/4 cup coconut yogurt  or yogurt
  • zest of half a lemon
  • half a lemon juiced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1 tbsp fresh coriander chopped
  • 1/2 tbsp liquid sweetener

Assembly

  • chopped red cabbage
  • Chopped fresh coriander

Directions

Preheat oven to 180 degrees C /  425 degrees F

Red lentil fritters

Drain the red lentils well and rinse.  Place all the ingredients into a blender and grind until smooth-ish, with some grit to them.

Heat oil in a large frying pan over medium high heat.  Form little 1 tbsp disk with your hands and drop into the oil.

Fry until golden brown on both sides.

Place on paper towel.

Roasted Carrots and Beetroot

Mix everything in a bowl until well covered and place on a baking sheet.

Bake for 20 minutes or until tender.

Turmeric rice

Add the oil to a pan and saute the garlic, ginger and turmeric.

Add the rice and water and season with salt.  Stir.  Its ready when the water is evaporated.

Nectarine yogurt dressing

Place everything in a blender and blend until smooth

Assembly

In a bowl add 1/2 cup of rice, roasted vegetables, chopped red cabbage, red lentil fritters.  Drizzle with dressing and garnish with coriander.  Serve

Slow Cooker Moroccan Vegetable Stew

These days trying to get dinner on the table at an appropriate time is a near impossible task, most of the time we just eat  salads and stir fried veggies.  Its still tasty, but sometimes I just want something a little fancier.  When I do get time I can make some gourmet tasting meals, but why waste that energy when I just want to play with my cute little baby.

In comes the trusty slow – cooker.

This Moroccan stew is the perfect dump and forget meal.  I mean you can saute the onions and garlic before dumping it in the slow cooker, but I don’t bother and it comes out great.  The amazing flavours of Moroccan cooking makes this stew something really special and so easy to prepare.

Serve it with wholewheat couscous, cauliflower rice or a delicious crusty bread.  The possibilities are endless!  You don’t even have to use the same vegetables.  Use whatever you have on hand or your favourite vegetable combinations, this is a very versatile recipe so experiment!

SLOW COOKER MOROCCAN VEGETABLE STEW – serves 6

Ingredients

  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, peeled and minced
  • 1 small butternut, peeled and cubed
  • 2 large carrots, peeled and chopped
  • 1 large sweet potato, peeled and cubed
  • 1 red pepper, chopped
  • 1 cup kale, chopped
  • 1/2 cup dried apricots chopped
  • 1 can diced tomatoes
  • 1 can chickpeas, drained
  • 1/2 tsp  ground turmeric
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp ground cinnamon
  • 1 tbsp sweetener of choice
  • 1/4 tsp nutmeg
  • 3 cups vegetable stock
  • 1 tbsp cornflour mixed with 2 tbsp water – optional
  • salt and pepper to taste

Directions

Add all ingredients except the cornflour and 2 tbsp water.  Stir to combine. Cover and cook on low for 7 – 8 hours or on high for 3 – 4 hours.

If you want a thicker stew add the cornflour mix and stir until it thickens.  Taste and season to taste.

Serve with couscous, quinoa or anything you like.  This tastes even better the next day.

Thanksgiving Cauliflower Roast with Brown Rice Stuffing

aaw, thanksgiving.  The time to come together as friends and family and be thankful for all the blessing we have in our life.  Lets be honest its the time to panic about your meal prep, have way too many cooks in the kitchen and the time to stuff your face with so many things you can’t believe that you didn’t get rolled out the door.  We don’t celebrate thanksgiving here, but I’ve always felt like its the best holiday ever, cute turkeys, pumpkin everything, yummy sweet potatoes, and a whole lot of thankful-ness.   That’s what thanksgiving means to me!

So this year lets try and be more thankful and cook some easier meals that wont have us all stressing out, so we have more time for fun and happiness.  This delicious whole cauliflower roast with some roast vegetables and an amazing brown rice stuffing is the easy no fuss vegan extravaganza you’ve been looking for!  Roasting the whole cauliflower makes an impressive centrepiece that’s pleasing on the eye, but even more pleasing on the taste buds, without making you feel all bloated afterwards. Serve it with some roasted vegetables and you’ve got a pretty quick main course lined up for you.

What would thanksgiving be without stuffing? that would be like Christmas without stuffing? Pure madness.  This brown rice stuffing is way better for you than its bready counterpart, but its not lacking on the flavour department!  Cover the entire meal with your favourite gravy and you’re all set for an easy thanksgiving meal that you wont soon forget.

GARLIC AND ROSEMARY WHOLE ROASTED CAULIFLOWER 

img_4972new

Ingredients

  • 1 head cauliflower, trimmed
  • 1/2 cup olive oil
  • 4 tbsp garlic minced
  • 1 sprig rosemary
  • zest of half a lemon
  • juice of half a lemon
  • 2 tbsp dijon mustard
  • salt and pepper to taste
  • 1/4 cup nutritional yeast.

Directions

If you’re in a hurry, you can steam the whole cauliflower until tender and then roast it or you can just pop the whole thing in the oven.

Preheat the oven to 375 degrees F / 180 degrees C.

Trim away the leaves of  the cauliflower and the bottom stalk making sure to be careful to keep the cauliflower intact.

Drizzle the whole head of cauliflower in olive oil.  Stuff some rosemary in a couple of the florets all around the cauliflower.  Mince the rest of the rosemary.

Rub the rest of the ingredients liberally all over cauliflower.  Take the salt and pepper and make it rain ! really get it all over!  If roasting other vegetables, cut them up and scatter them around your baking dish! I would suggest you do this, as the cooked cauliflower kind of looks like a brain just by itself!  I roasted some broccoli, yellow and white sweet potato and zucchini, with a light seasoning of gram masala and covered in a bit of oil.

Place the cauliflower in the centre of your baking dish surrounded by all the vegetables, cover with foil and cook for 30 minutes covered.

Remove from oven, remove foil and roast uncovered until golden brown on the outside and tender on the inside.  Carve.

img_4965new

Serve with the vegetables, stuffing and gravy.

EASY BROWN RICE STUFFING with CRANBERRIES AND ROASTED SUNFLOWER SEEDS

img_4974new

Ingredients

  • 1 1/2 cups brown rice, rinsed and soaked in water for 3 hours or overnight.
  • 3 cups vegetable stock
  • 1 tbsp coconut oil or any other oil
  • 1 onion, peeled and chopped
  • 3 celery stalks, chopped
  • 16 oz button mushrooms, sliced
  • 1 tbsp dried parsley or fresh
  • 1 tsp dill
  • 1/2 cup dried cranberries
  • 1/2 cup roasted sunflower seeds
  • salt and pepper to taste

Directions

I soak the rice to make it easier to digest and remove the phytic acid, but if you don’t have time you can just rinse the rice and cook it without soaking.  I find that soaking it also makes the brown rice cook faster and gives it a fluffier consistency.

Add the rice and vegetable stock to a pot over medium high heat, allow it to come to a boil, reduce heat and simmer for 30 minutes or until fluffy.  when the stock is almost cooked out I usually cover it with a lid that doesn’t have a steam escaping hole,  remove from heat and allow to steam covered for a couple of minutes or until I’m ready to use it.

 

In a large skillet, add the oil and saute the onion, celery and mushroom.  allow to cook while stirring until everything is cooked through and fragrant.  Add the rice and any leftover liquid to the pan.  Season with the remaining ingredients except the cranberries and sunflowers.  Allow to heat through, stir in the cranberries and sunflowers.  Taste and adjust seasoning.  Serve with your delicious cauliflower roast.

img_4988new

and for dessert? Gluten Free sugar free pumpkin pie bars or a pumpkin custard!