vegetarian Archives

Maple Roasted Balsamic Brussels Sprouts with Walnuts and Pomegranate

November 16, 2015 by Stella 10 Comments

Make these Maple Roasted Balsamic Brussels Sprouts with Walnuts and Pomegranate for an easy no-fuss yet delicious and healthy side dish to accompany holiday meals or simply add some fanciness to a weeknight dinner.

When I was a kid I wasn’t much of a fan of Brussels sprouts. My mom loved them, but thankfully she accepted that its bitter taste isn’t something kids like, so she never pushed us to eat them, she gladly took them off our hands (or rather plates) and ate the Brussels sprouts herself….

Roasted Beet Hummus

November 2, 2015 by Stella 21 Comments

A deliciously creamy, sweet yet savoury vibrant pink roasted beet hummus to snack on with veggie sticks, crackers or even by the spoonful! Warning: love at first taste guaranteed!

I love hummus. No, I mean I seriously LOVE hummus. So much, that it was one of the main reasons that I signed up for Pinterest: so I could have a dedicated Pinterest board to all the exciting hummus recipes I come across. True story.

In addition to the beloved classic hummus, I am always up to try some spiced up versions: like the hummus made with roasted hazelnuts I made based on Vegie Head‘s Adele McConnell’s The Vegan Cookbook recipe, or when I didn’t have hazelnuts at home and used some peanut butter to make the tahini even creamier. And although all said hummuses were delicious, they just don’t stand a chance against this roasted beet hummus when it comes to looks.

I mean take a closer look, that bright magenta pink (or purple depending on the light) doesn’t just make you want to reach for a spoon and dip in with a big grin on your face? No? Well then it’s just me. 🙂 I love how cheery yet elegant and sophisticated this roasted beet hummus looks like, and I haven’t even started on the taste!

Love how the puréed roasted beet changes the usual, well-known hummus taste: here you get a mix of sweet and earthy taste due to the caramellized beets, which is just fabulous with the hummus’ creaminess….

Strawberry Mango Asparagus Salad

August 2, 2015 by Stella 33 Comments

A deliciously fruity and colourful strawberry mango asparagus salad, perfect for a quick summer lunch or to accompany grilled BBQ meat.

Fruity and Colourful Strawberry Mango Asparagus Salad

It’s no secret, anyone who knows me knows that I love asparagus. When it’s in season, you can always find one or two bunches in my fridge (there was even a time when I bought 7 … yes, I’m totally the Asparagus Hoarder if you want to know my not-so-secret superhero name 😉 ) .

The only problem with having so much asparagus at home is that after the second day of eating cream of asparagus soup or steamed asparagus I want to jazz things up a bit, but curiously neither my large collection of cookbooks or the internet is abundant in asparagus recipes. Don’t know why, since asparagus is amazingly healthy: since 93% of asparagus is made up of water, it is very low in calories and sodium. Also:

It is a good source of vitamin B6, calcium, magnesium and zinc, and a very good source of dietary fibre, protein, beta-carotene, vitamin C, vitamin E, vitamin K, thiamin, riboflavin, rutin, niacin, folic acid, iron, phosphorus, potassium, copper, manganese and selenium, as well as chromium, a trace mineral that enhances the ability of insulin to transport glucose from the bloodstream into cells.
(Source: Wikipedia)

But in addition to its many health benefits I love its fresh and spring taste, and its unique texture, how it snaps under my teeth. And the tips, mm those are tender and soft, and as I learned from Wikipedia are also called “love tips” or points d’amour.

But let’s get back to my asparagus salad from the biology lesson and let me tell you about this exciting strawberry mango asparagus salad. Of one thing I can assure you: jazzed up it definitely is. It has steamed asparagus, sweet juicy mango, fresh strawberries, crunchy red onion slices and some orange juice in the dressing to complement the sweetness of the mango and strawberry with some much appreciated tartness.

Another great bonus (besides the fact that it looks fabulous on a plate) is that this strawberry mango asparagus salad comes together in less than 30 minutes, so ideal for a quick lunch or easy dinner when you are in a rush and still want to eat something delicious and extraordinary.

I made it vegan, but if you want, you can add some feta or goat cheese, or sprinkle it with crunchy baked bacon bits or toasted pine nuts to add more colours and textures to the salad.

Strawberry Mango Asparagus Salad

Save Print

Prep time

15 mins

Cook time

10 mins

Total time

25 mins

A deliciously fruity and colourful strawberry mango asparagus salad, perfect for a quick summer lunch or to accompany grilled BBQ meat.

Serves: 2 persons

Ingredients

500 gr asparagus chopped up
½ tsp salt
½ a mango diced
1 cup strawberries sliced
1 red onion sliced

For the dressing:

2-3 tbsp orange juice
1 tbsp apple cider vinegar or white wine vinegar
2-3 tbsp extra virgin olive oil
salt and pepper
1-2 tsp honey or coconut sugar if needed (optional)

Instructions

Wash and chop up the asparagus into 2 inch bits, sprinkle with salt and steam for about 10 minutes, until the asparagus become soft.
While the asparagus cooks, cut up the mango, strawberries and red onion.
For the dressing mix together the orange juice, vinegar, olive oil, salt and pepper, if you find it too sour you may add a bit of honey or coconut sugar to sweeten it.
Once the asparagus is cooked, strain it and let it cool.
When the asparagus has cooled down, mix it together with the mango bits, strawberry and red onion slices, pour on the dressing and mix well.
Let it rest for 10-20 minutes before eating, and season with more salt, pepper or chili flakes if you wish.

Notes

You may add baked bacon bits, goat cheese or feta, sprinkle some toasted pine nuts atop to add more variety to the salad's texture.

Super Easy 4 Ingredient Raspberry Granola Yoghurt Smoothie

July 17, 2015 by Stella 2 Comments

A super easy, healthy and delicious raspberry granola yoghurt smoothie that comes together in less than 3 minutes, great for filling and cheering you up!

Super Easy 4 Ingredient Raspberry Granola Yoghurt Smoothie

I’m godmother to my cousin’s adorable 6-year-old little girl. She’s a delight: smart, kind and polite. But you know how it is with kids: when they are hungry they just have no patience at all. One time I had my little god-daughter over and she was hungry way before lunch time (around 10 am) I made her this 3 minute raspberry yoghurt granola smoothie:

It’s super easy, ready in less than 3 minutes, healthy (due to the protein and probiotics in the Greek yoghurt, fiber in the crunchy home made granola and fresh (or frozen) vitamin packed raspberries), delicious and last but not least pink! (which we all know is a must for girls 😉 )

It was an instant favourite and not just my god-daughter, but Boyfriend also deemed it yummy, so it got the “Man-approved-stamp” as well. *double win!*

When you have kids clamoring for something to eat immediately, or just need a quick and delicious pick me up (because the bright colour of this raspberry smoothie will most certainly cheer you up) make this quick treat for breakfast or a healthy snack. It comes together so quickly, that seriously the washing up will take more time than making it!

Super Easy 4-Ingredient Raspberry Granola Yoghurt Smoothie

Save Print

Prep time

3 mins

Total time

3 mins

A super easy, healthy and delicious raspberry granola yoghurt smoothie that comes together in less than 3 minutes, great for filling and cheering you up!

Serves: 2-3 glasses

Ingredients

1 cup Greek yoghurt
½ cup water or (nut) milk of your choice (more if you want the smoothie to be thinner)
1 cup fresh or frozen raspberries + a couple more for garnish
1-2 tbsp maple syrup (optional)
6-8 tbsp granola

Instructions

Put the Greek yoghurt, water or milk, raspberries and maple syrup in a blender and pulse until smooth.
In a glass or bowl mix or layer the granola and the raspberry smoothie, garnish with a bit more of granola and raspberries on top, enjoy right away!

Notes

You can make the recipe vegan by using vegan yoghurt and nut milk.

If you find the smoothie too tart add some maple syrup or honey.

You can 'amp it up' by adding some shredded coconut, seeds (hemp, chia or sesame), nuts or caco nibs if you want more crunch.

Lavender Coconut Cream-Filled Strawberries (Vegan, Dairy-free, Gluten-free, Refined Sugar-free)

July 14, 2015 by Stella 1 Comment

An easy yet unusual and extraordinary combination of juicy strawberries filled up with lavender infused coconut whipped cream, a light yet unforgettable summer dessert treat, that adults and kids alike will devour.

Seeing the first strawberries appear on the farmers’ market always makes me smile. Not only because the bright red fruits are cheerful with their cute green leaf-hats (though they are), but because it means that summer is just around the corner! And who doesn’t rejoice at the thought of long summer nights, BBQing in the garden, the palette of fresh fruits and colourful salads? *mmm*

From the moment I see them appear I start to have more and more plans: that I’ll make strawberry citrus lemonade, that I’ll make strawberry-rhubarb jam, strawberry-coconut pie, strawberry-apple galette, and I could go on. The only problem is that strawberry season is over before I get around to realize all my strawberry-baking plans. *sighs* (ETA: Actually this post was in the making for several weeks, I just got around to select and edit the photos, and strawberry season is almost over.)

The past weekends I got busy, not wanting to miss out on much: I made layered strawberry cream cheese dessert, vanilla strawberry-rhubarb jam (that was so popular with anyone who tasted it, that I had to make another batch with elderflower and another with lavender – recipes to be posted soon, until then, you can find all recipes with strawberries here).

So I was busy making the most of the boxes of strawberries I bought, yet I wasn’t tired of strawberry. I was up for tasting another strawberry themed treat but after so many hours spent in the kitchen I was looking for a quick and easy to make dessert.

I looked for inspiration in Christina Ross’ Love Fed, which feature “Purely Decadent, Simply Raw, Plant-Based Desserts”.

Let me tell you that I spent a good time reading through the recipes and looking at the gorgeous photos, and though there are many recipes I have bookmarked to try out later, this time I decided on Christina’s lavender coconut cream-filled strawberries as they filled the bill to perfection: the perparation didn’t take long, I had all the ingredients at home and the combination of the different tastes weas too tempting, I had to try it.

And I have to say the tartness of the strawberries with the creamy sweetness of the coconut cream spiced up with the fragrant lavender blossoms was definitely an extraordinary yet simple dessert.

You can use any left-over cream as a special flavoured whipped cream, it will complement brownies or fruit tartlets/crisps wonderfully.

Another variation I could see once the weather turns truly hot: mix cut up mint leaves in the coconut cream to add some icy freshness to the mix!

Lavender and Coconut Cream-Filled Strawberries (Vegan, Dairy-free, Gluten-free, Refined Sugar-free)

Save Print

Prep time

15 mins

Total time

15 mins

Ingredients

15-20 bigger strawberries hulled (only 18 fit on my plate)
2 cups chilled coconut cream (the rich, heavy kind not the light, liquid cream!)
¼ tsp vanilla powder or vanilla extract
2 tbsp coconut sugar (or honey/maple syrup - just be mindful so that it doesn't make the cream runny)
1 and ½ tsp fresh or dried lavender blossoms (if using dried lavender, leave it steep in the cream filling for 1-2 hours for the blossoms to release their scent and taste)

Instructions

Wash and hull the strawberries, then set them aside on a plate.
Pour the chilled coconut cream in a bowl and beat it with your mixer in low speed until fluffy (for the best results chill the coconut cream for a few hours or even overnight, and chill your bowl and mixer as well).
Once the coconut cream is almost whipped, add the vanilla powder, coconut sugar and lavender blossoms and beat until well incorporated.
Fill a pastry bag with the cream and pipe enough cream in the hulled out strawberries so some cream pokes out at the top.
Garnish with additional lavender blossoms, cacao nibs or black chia seeds if you wish.
May be served immediately or stored in the fridge for up to 2 days.

Notes

With this amount of coconut cream for 20 big strawberries, I had some left-over cream, that can be enjoyed as a special flavoured whipped cream with any cake, ice cream or other dessert (delicious with brownies or fruit crisps/crumbles!)

Adapted from Christina Ross' Lavender and Coconut Cream-filled Strawberries recipe featured in her Love Fed cookbook.

I received a review copy of Love Fed via NetGalley, my opinion of the recipe and the cookbook are purely my own. I plan on making a bit more detailed review of the cookbook soon.

You can buy Love Fed at most retailers like Amazon and Book Depository (free international shipping!).

Red White and Blue Berry Yoghurt

July 4, 2015 by Stella Leave a Comment

Not only is this Red White and Blue Berry Yoghurt simple, delicious and healthy, but it’s also a beauty to look at with its mix of colours! Make any breakfast festive or start your 4th of July weekend with this easy yet delicious and healthy breakfast ready in a jiff.

Happy 4th of July to all of you celebrating it! I hope you are having a lovely, sunny day with some delicious treats! 🙂

One of my favourite things in summer, besides the sunny days and balmy nights, is the abundance of fresh and colourful fruit one can find at the farmers’ market. Every Saturday morning it is a joy and has become one of my favourite ways to grocery shop to peruse the stands at the market and like a butterfly flying from flower to flower browse along the lines and sellers. My only problem is that I am a real food-glutton as I want more and more: this Saturday I bought raspberries, strawberries, blueberries, cherries, sour cherries, red- and black currant and some rhubarb….

Banana Pear Green Smoothie with Orange Juice

June 16, 2015 by Stella Leave a Comment

A deliciously sweet and silky yet healthy banana pear green smothie that is the perfect way to start your day!

I know that green smoothies are everywhere now, but if you haven’t given it a try yet maybe you should make an exception this time, let me tell you why.

I know you must have heard all the blabla about how green smoothies are so great because they are healthy, nutritious, full of delicious fruits, vitamins, antioxidants and how much good chlorophyl can give you if you add a handful of greens to your smoothie, so I won’t bore you with that (however, if you are curious read this), I’ll rather tell you a personal story:

…

Mozzarella Caprese My Way

June 12, 2015 by Stella Leave a Comment

The perfect trinity of tomato, mozzarella and arugula: where the sweetness of the tomatoes and the silkiness of the mozzarella soothes the bitterness of the arugula right away. A delicious, simple healthy lunch or dinner recipe you can whip up in 5 minutes and devour right away, enjoy!

You can imagine how patient and willing I am to cook/throw together dinner when already at the time of leaving the office I am hungry and the commute takes me about 40 minutes, you guessed it right: not at all! I am starving and want to eat something quickly, or even better, right away!…

Colourful Avocado Egg Spring Salad

May 18, 2015 by Stella 1 Comment

To start off the blog and the week I thought I would share with you a meatless lunch/dinner recipe that is easy and quick to whip up and will fill you up just enough so you won’t be hungry and avoid the usual meal-induced coma* at the same time.

(*Meal-induced coma: the very real and feared condition that you experience after a copious meal when all you feel is that you need to lie down and take a nap since there is just not enough blood in your head, making it quite impossible to think and be productive).…