Moroccan Chickpeas and Peach Salad (No Oil, No Refined Sugar, Gluten Free)

I love this combination of warm spices on the chickpeas, against the sweet summer flavours of peaches.
Serves: 4

Ingredients:
1 can chickpeas, drained
1 tablespoon soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon turmeric
1 punnet cherry tomatoes, halved
2 peaches, cut into wedges
1/4 red onion, thinly sliced
2 cups spinach
1 tablespoon lemon juice

Method:
1. Marinade chickpeas with soy sauce and spices for 10 minutes or longer.
2. Roast chickpeas in pre-heated oven 180C for 20 minutes.
3. Allow chickpeas to cool, then toss all ingredients together.

Roasted Pumpkin, Chick Peas and Pecan Salad (No Oil, No Refined Sugar, Gluten Free)

These roasted pumpkin are so sweet in this salad it easily eliminates any need for sugar in the dressing. And so filling too!

Ingredients:
2 cups roasted pumpkin
3 cups spinach
1 cup grated carrot
1 cup chickpeas
1/2 cup dried cranberries
1/4 red onion, thinly sliced
1/2 cup pecans
Sprinkle of cinnamon
2 tablespoons lemon juice

Method:
1. Dry roast pecans in a hot pan for 5-10 minutes with no oil. Sprinkle some cinnamon. Allow to cool.
2. Toss all ingredients together.
3. Ready to serve.

Peach, Quinoa and Greens Salad (No Oil, No Refined Sugar, Gluten Free)


Summer peaches are the best at the moment. They add an aromatic sweetness to salads which is so good with the pepperiness of rocket and crunch of almonds.
Serves: 4




Ingredients:
3 cups of mixed greens including rocket
2 peaches, cut into segments
1 cup cooked quionoa
1/2 cup cherry tomatoes, halved
1/4 cup toasted almonds
1 tablespoon balsamic vinegar
1 tablespoon pomegranate molasses




Method:
1. Put vinegar and molasses in a jar and shake to combine.
2. Toss all ingredients together.
3. Ready to serve.

Black Bean Salad (No Oil, No Refined Sugar, Gluten Free)





This is one of my favourite salads to make. It tastes delicious, and comes with black beans which is packed full of iron and other goodness. Adding fruit as an ingredient allows you to have the sweetness you need, without having to add sugar to the dressing.
Serves: 4

Ingredients:
1 can black beans
1 cup corn
1/2 cucumber, deseeded and cubed
1 small capsicum, cubed
1/4 red onion, sliced
1/2 cup coriander, chopped
1 mango, cubed
2 tablespoons lemon juice
1/4 teaspoons mustard

Method:
1. Put corn in a hot pan without oil, and toss around frequently for about 5-10 minutes until corn has char marks.
2. Put lemon juice and mustard in a clean jar and shake to make a dressing.
3. Toss all ingredients and dressing together.
4. Ready to serve.

Mexican-Style Vegetables (No Oil, No Refined Sugar, Gluten Free)

This is a quick way to cook up some vegetables and give them a delicious Mexican flavour to it.
Ingredients:

1 zucchini, chopped
1 capsicum, sliced
10 mushrooms, quartered
1/2 cup fresh coriander, chopped
1 red onion, sliced
1 clove garlic, minced
1 teaspoon oregano
1 teaspoon paprika
2 teaspoons cumin
1 teaspoon soy sauce (use tamari for gluten free)
Method:

  1. Sautéed onion in a non-stick pan until it starts to caramelise. Add a small amount of water if it starts to stick.
  2. Add all remaining ingredients (except coriander) and continue to sauté until vegetables have softened.
  3. Toss coriander through and serve with rice.

Serves: 4

Eggplant and mushrooms in black bean sauce (No Oil, No Refined Sugar)

This was an accidental and very delicious experiment when the plan was to cook some mushrooms but discovering that an eggplant had to be used. You can obtain black bean sauce which comes in jars, from most Asian grocers.
Ingredients:

1 eggplant, cubed
10-15 white button mushrooms
1 clove garlic
1 red chilli, deseeded (optional)
1/4 onion, chopped
1 tablespoon black bean sauce
1 tablespoon soy sauce
1/2 tablespoon kechap manis
1 teaspoon corn starch mixed with 3 teaspoons water to form a slurry
Method:

  1. Sprinkle salt liberally over eggplant and leave to “sweat” for 20 minutes. Rinse and pat dry.
  2. Sautéed onion in a non-stick pan until it starts to caramalise. Add a small amount of water if it starts to stick.
  3. Add black bean sauce, eggplant, mushrooms, garlic and soy sauce. Put a lid on the pan and stir occasionally. Turn the heat down.
  4. When the eggplant and mushroom looks close to being cooked, remove the lid. There should be a sauce from juices of the mushroom.
  5. Add the slurry to thicken the sauce and you’re done!

Tofu scramble (No Oil)

My desperate need to enjoy a tofu scramble that is creamy and fluffy lead me to this creation. I hope you enjoy it as much as I do!

Ingredients

300g silken tofu
2 teaspoons chick pea (besan) flour mixed with 3 teaspoons of water to make a watery mixture
1/2 tablespoon nutritional yeast
1/4 teaspoon black salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon prepared mustard
1/8 teaspoon turmeric

Method:

  1. Place tofu in heated non-stick or ceramic pan and break up into very large chunks. There is no need to use oil when using a non-stick or ceremic pan.
  2. As the water in your tofu starts to sizzle on the pan, sprinkle all dry ingredients over the tofu. Start to break the tofu into smaller chunks that looks like large pieces of scramble.
  3. Add the besan mixture and continue to cook until the mixture is creamy.

Vegan duck and mushrooms dumplings

I love the sweet and salty flavour of these dumplings, punctuated by a 5-spice aroma. You can get mock duck from most Asian grocers.
Dumplings ingredients:

280g canned mock duck
1 clove garlic, minced
1 onion, diced
4 button mushrooms, sliced
2 dried shitake mushroom, soaked in water to soften and sliced
2-3 tablespoons soy sauce
1/4 cups stock
1/4 teaspoon ground 5-spice
250g dumpling wrappers
Dipping sauce ingredients:

1/4 cups soy sauce
1/4 cups rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 chilli sliced
Dumplings method:

  1. Sautee onion in a non stick saucepan. As the onion start to caramalise, add water used to soak the shitake mushroom to prevent the onion for sticking to the pan. If you run out of the mushroom water, you can add some water.
  2. Add remaining ingredients and stock and continue cooking until the stock has reduced so you have a sauceless mix.
  3. Allow mixture to cool and remove duck pieces.
  4. Put mixture through the food processor. There is no need to push the mixture on the sides down. Some chunks is good for texture.
  5. Break duck pieces by hand into small chunky pieces and return to the mixture. You now have a filling that is ready to be wrapped into dumplings.
  6. Fill a dumpling wrapper with 1 teaspoon of the mixture, wet half the circumference of the wrapper, fold in half with the filling inside, so it now forms a semi-circle. Form pleats on the outside of the dumpling.
    1. See this dumpling video below to illustrate how it’s done. Credit to Delightful Vegans for this clip.
  7. Make as many dumplings as you have filling or the wrappers. It can be a difficult estimate to have the exact amount of filling for number of wrappers you have. If you have excess wrappers, they freeze well in a ziplock bag. If you have excess filling, they can be eaten on its own or with some rice.
  8. To cook the dumplings, in a hot non-stick pan, put in 1 tablespoon of oil. When oil reaches smoke point, put dumplings in the pan. Add 1/4 cups of water into the pan, it will sizzle. Cover the pan with a lid and turn the heat to its lowest plan and let the dumplings steam in the pan. Once the water is fully absorbed, turn the dumplings and put the lid on. Continue to do this until sides of the dumplings is browned.

Sauce method:

  1. Mix all ingredients together until the sugar has dissolved.
  2. Serve with slices of the chilli depending on how spicy you like your dumplings.

Lychee mint daiquiri mocktail

This is the most refreshing drink that has the delicate flavours of lychees that brings me right back to memories of hot summers by the pool. The lemon lime bitters add a beautiful flavour to the mocktail. However if that is too sweet for you, you may use soda water instead. If you do not have an ice crushing blender at home, you may shake the drinks up in a cocktail shaker but you will have to half the ingredients for it to fit in your cocktail shaker.
Ingredients:

250g (approx) canned lychees in syrup, chilled and reserving 6 lychees
15 mint leaves, reserving 6 leaves
1/2 lemon, juiced
1 tablespoon elderflower syrup
4-6 cups ice
Lemon lime bitters or soda water
Method:

  1. Place half of the ice and rest of ingredients, except for the reserved lychees, reserved mint leaves and soda water into a blender that crushes ice.
  2. Process the mixture into a slushy mixture. You may have to add more ice.
  3. Spoon the slushy mixture into 6 cocktail glasses.
  4. Top with 1/4 cups of the soda water.
  5. Garnish with a lychee and a mint leaf for each glass.