The Veg Foodie

Vegan foodie who loves cooking and sharing.
Autumn Couscous Tangine


What you need:
- Olive oil
- Vegetable stock
- Butternut squash chopped into bite size bits
- Sweet potato chopped into bite size bits
- 1/2 tbsp cumin
- 1/2 tbsp cayenne pepper
- 1/2 tbsp tumeric
- 1/2 tbsp cinnamon
- 1 chopped garlic clove
- Cooked cous cous
- Cooked chickpeas
- Sugarsnaps
- Raisins
- Spinach
- Diced onion

1. In a pot bring to boil the vegetable stock and cook the butternut squash and the sweet potato for about 10 minutes. I used the same water to cook the couscous.
2. Heat oil in a pan and saute onion, garlic and sugarsnaps until tender. Add the cumin, cayenne pepper and cinnamon along with the butternut squash, the sweet potato, the spinach and the couscous. Cook for 2-3 minutes.
3. Serve and enjoy

I had this meal with garlic coriander hummus and bread on the side and honestly enjoyed it a lot.

Autumn Couscous Tangine

What you need:

- Olive oil

- Vegetable stock

- Butternut squash chopped into bite size bits

- Sweet potato chopped into bite size bits

- 1/2 tbsp cumin

- 1/2 tbsp cayenne pepper

- 1/2 tbsp tumeric

- 1/2 tbsp cinnamon

- 1 chopped garlic clove

- Cooked cous cous

- Cooked chickpeas

- Sugarsnaps

- Raisins

- Spinach

- Diced onion

1. In a pot bring to boil the vegetable stock and cook the butternut squash and the sweet potato for about 10 minutes. I used the same water to cook the couscous.

2. Heat oil in a pan and saute onion, garlic and sugarsnaps until tender. Add the cumin, cayenne pepper and cinnamon along with the butternut squash, the sweet potato, the spinach and the couscous. Cook for 2-3 minutes.

3. Serve and enjoy

I had this meal with garlic coriander hummus and bread on the side and honestly enjoyed it a lot.

Very Beet Hummus

Light and fresh beet spread. I served it on toast as an appetizer and it worked really well.

What you need:
- 2 medium beets
- 2 tablespoons of tahini
- 1 clove of garlic, chopped into fine pieces
- Olive oil
- The juice of one lemon

What to do:
1. Peel and boil the beets for 45 minutes, until tender.
2. Once boiled cube and place in food processor along with the tahini, lemon juice, garlic and a drizzle of olive oil.
3. Process until smooth or desired texture. 

Very Beet Hummus


Light and fresh beet spread. I served it on toast as an appetizer and it worked really well.

What you need:

- 2 medium beets

- 2 tablespoons of tahini

- 1 clove of garlic, chopped into fine pieces

- Olive oil

- The juice of one lemon

What to do:

1. Peel and boil the beets for 45 minutes, until tender.

2. Once boiled cube and place in food processor along with the tahini, lemon juice, garlic and a drizzle of olive oil.

3. Process until smooth or desired texture. 

Easy Peasy Almond Milk

What you need:
- 100g raw peeled almonds
- 1liter water

1. Blend the almonds with water in a food processor at highest speed until you have smooth milk.
2. Strain the almond milk using a cloth strainer to separate the almond meal from the milk.

Easy Peasy Almond Milk


What you need:

- 100g raw peeled almonds

- 1liter water

1. Blend the almonds with water in a food processor at highest speed until you have smooth milk.

2. Strain the almond milk using a cloth strainer to separate the almond meal from the milk.

Italian Garlic Bread

So quick and easy to make and so delicious. Goes well with almost any dish.

What you need:
- 4 slices whole wheat bread
- Olive oil
- 2 garlic cloves
- Parsley (fresh or dried)
- Sesame seeds (optional)
- Thyme

1. Drizzle the bread with olive oil
2. Chop the garlic cloves into very small pieces and sprinkle on top of the bread along with the parsley sesame seeds and thyme
3. Place in oven for 10 minutes at 175ºC and serve immediately.

Italian Garlic Bread

So quick and easy to make and so delicious. Goes well with almost any dish.

What you need:

- 4 slices whole wheat bread

- Olive oil

- 2 garlic cloves

- Parsley (fresh or dried)

- Sesame seeds (optional)

- Thyme

1. Drizzle the bread with olive oil

2. Chop the garlic cloves into very small pieces and sprinkle on top of the bread along with the parsley sesame seeds and thyme

3. Place in oven for 10 minutes at 175ºC and serve immediately.

Quinoa Zucchini Cakes

- 1 large zucchini (2 medium) grated
- Salt
- 1/2 cup cooked quinoa 
- 1/4 cup nutritional yeast
- 1 egg (egg substitute)
- 1 teaspoon dried thyme
- 1 chopped garlic clove
- Pepper
- Olive oil
- Cilantro

1. Preheat oven to 175ºC.
2. Place the zucchini in a large strainer over the sink (or bowl). Add 1/2 teaspoon of salt. Let sit for 10 minutes. After 10 minutes squeeze so that all the water from the zucchini is removed. Repeat this step adding 1/2 tbspoon of salt and squeezing after the 10 minutes.
3.  Mix the drained zucchini with the quinoa, thyme, egg (or substitute), nutritional yeast, garlic and pepper.
4. Shape the mix into small patties and place them in the oven. Cook for 20 minutes on each side (until they are golden).
5. Garnish with cilantro

Quinoa Zucchini Cakes

- 1 large zucchini (2 medium) grated

- Salt

- 1/2 cup cooked quinoa 

- 1/4 cup nutritional yeast

- 1 egg (egg substitute)

- 1 teaspoon dried thyme

- 1 chopped garlic clove

- Pepper

- Olive oil

- Cilantro

1. Preheat oven to 175ºC.

  • 2. Place the zucchini in a large strainer over the sink (or bowl). Add 1/2 teaspoon of salt. Let sit for 10 minutes. After 10 minutes squeeze so that all the water from the zucchini is removed. Repeat this step adding 1/2 tbspoon of salt and squeezing after the 10 minutes.
  • 3.  Mix the drained zucchini with the quinoa, thyme, egg (or substitute), nutritional yeast, garlic and pepper.
  • 4. Shape the mix into small patties and place them in the oven. Cook for 20 minutes on each side (until they are golden).
  • 5. Garnish with cilantro
Baked Beet Chips

Even people who hate beets will love these!

- Beets (depends on how many chips you want to make, recipe works for any number as long as you can fit the slices in the oven)
- Olive oil
- Salt and pepper


1. Preheat the oven to 325ºF (160ºC)
2. Peel the beets and slice them as thin as you can. The thinner they are the quicker they’ll bake. Try and make all the slices the same size.
3. Cover an oven dish with parchment paper and brush on a thin layer of olive oil. Place the beet slices so that they aren’t on top of each other on the oven dish and brush a little olive oil on them too. Sprinkle with salt and pepper.
4. Bake for 30-40 mins (time depends on how thick your slices are). The chips should be reduced in size and crispy when you take them out of the oven.

Baked Beet Chips

Even people who hate beets will love these!

- Beets (depends on how many chips you want to make, recipe works for any number as long as you can fit the slices in the oven)

- Olive oil

- Salt and pepper

1. Preheat the oven to 325ºF (160ºC)

2. Peel the beets and slice them as thin as you can. The thinner they are the quicker they’ll bake. Try and make all the slices the same size.

3. Cover an oven dish with parchment paper and brush on a thin layer of olive oil. Place the beet slices so that they aren’t on top of each other on the oven dish and brush a little olive oil on them too. Sprinkle with salt and pepper.

4. Bake for 30-40 mins (time depends on how thick your slices are). The chips should be reduced in size and crispy when you take them out of the oven.

Mango Papaya Salad

Slight modification from Georgie’s Mango Papaya Salad. Great summery salad.

What you need:

- 1 mango

- 1/2 large papaya (1 small one)

- 1 avocado

- 2 tablespoons Balsamic Vinegar

- 1/4 cup almonds

- 1/4 cup raisins

- 1 head romaine lettuce

- Salt (taste)

Directions:

1. Peel and seed the mango and papaya.

2. Place half of the mango and half of the papaya in a food processor and puree until smooth.

3. Place romaine lettuce in a large bowl and cube the remaining mango and papaya. Add the avocado, raisins and almonds. 

4. Drizzle the puree over the salad and serve.

I left the dressing on the side.

Apple and Date Mousse

Delicious, fresh, healthy and very easy to make dessert. Vegans and non-vegans will love it alike.

What you need:
- 3 apples cored and diced
- 10-12 dates cored and diced
- 2 1/2 tablespoons of maple syrup
- 1 tablespoon of lemon juice
- 1/2 cup of coconut shavings
- 1 tablespoon of chia seeds
- 4 mint leaves

1. Place the maple syrup the apples and the lemon juice in a pan and cook the apples until soft. This will take 15-20 minutes. Make sure the liquid does not evaporate, if it does, add more water or maple syrup (to taste).
2. Chill the apples for about 10 minutes.
3. Blend the apples and the pitted dates in a blender. Once blended add the chia seeds.
4. Place in 4 dessert cups and garnish with the coconut shavings and mint leaves

Enjoy!

Apple and Date Mousse


Delicious, fresh, healthy and very easy to make dessert. Vegans and non-vegans will love it alike.

What you need:

- 3 apples cored and diced

- 10-12 dates cored and diced

- 2 1/2 tablespoons of maple syrup

- 1 tablespoon of lemon juice

- 1/2 cup of coconut shavings

- 1 tablespoon of chia seeds

- 4 mint leaves

1. Place the maple syrup the apples and the lemon juice in a pan and cook the apples until soft. This will take 15-20 minutes. Make sure the liquid does not evaporate, if it does, add more water or maple syrup (to taste).

2. Chill the apples for about 10 minutes.

3. Blend the apples and the pitted dates in a blender. Once blended add the chia seeds.

4. Place in 4 dessert cups and garnish with the coconut shavings and mint leaves

Enjoy!

White Mushroom Vegan Risotto

- 1cup whole grain rice
- 2 tablespoons olive oil
- 3 cups vegetable broth
- 1/4 cup lemon juice
- 1tablespoon sea salt
- 2 garlic cloves finely chopped
- 1 onion finely chopped
- 8 ounces white mushrooms
- 1/2 cup dry white wine
- 1 1/2 tablespoons nutritional yeast flakes
- 1 teaspoon of marmite/vegimite (optional)
- 1 tablespoon chopped cilantro




- In a heavy bottomed saucepan heat a drizzle of olive oil. Add the chopped garlic and onions and cook, stirring, until the onions are translucent. About 6 minutes. 

- Add the mushrooms and thyme and cook until the mushrooms are tender. About 5 minutes.

- Add the wine and rice and, stirring constantly, cook until the liquid has been completely absorbed.

- Add 3/4 cup of the vegetable broth into the rice and cook, continuing to stir until most of the liquid has been absorbed. Continue adding the broth in 3/4 cup increments allowing the broth to be absorbed before adding more until the rice is cooked. This might take up to 1.5 hrs if using whole grain rice.

- In a bowl mix the lemon juice with the yeast flakes and marmite (optional).

- Stir into the rice the lemon juice and yeast mix  and cook for about 5 minutes stirring. 

- Add salt and pepper and garnish with cilantro serve.

White Mushroom Vegan Risotto

- 1cup whole grain rice

- 2 tablespoons olive oil

- 3 cups vegetable broth

- 1/4 cup lemon juice

- 1tablespoon sea salt

- 2 garlic cloves finely chopped

- 1 onion finely chopped

- 8 ounces white mushrooms

- 1/2 cup dry white wine

- 1 1/2 tablespoons nutritional yeast flakes

- 1 teaspoon of marmite/vegimite (optional)

- 1 tablespoon chopped cilantro

- In a heavy bottomed saucepan heat a drizzle of olive oil. Add the chopped garlic and onions and cook, stirring, until the onions are translucent. About 6 minutes. 

- Add the mushrooms and thyme and cook until the mushrooms are tender. About 5 minutes.

- Add the wine and rice and, stirring constantly, cook until the liquid has been completely absorbed.

- Add 3/4 cup of the vegetable broth into the rice and cook, continuing to stir until most of the liquid has been absorbed. Continue adding the broth in 3/4 cup increments allowing the broth to be absorbed before adding more until the rice is cooked. This might take up to 1.5 hrs if using whole grain rice.

- In a bowl mix the lemon juice with the yeast flakes and marmite (optional).

- Stir into the rice the lemon juice and yeast mix  and cook for about 5 minutes stirring. 

- Add salt and pepper and garnish with cilantro serve.

Paté de Dattes (Date Spread)
I got this idea from a french website. It makes a delicious snack/dessert specially for those of us who love dates. It comes originally from Middle East.

What you need:
-30 pitted dates
-1 teaspoon of honey
-1 teaspoon of cinnamon
-1 teaspoon of vanilla extract (or vanilla sugar)
-1 tablespoon of orange blossom water

1. Steam the pitted dates for 15-20 minutes. You will notice that they start getting mushier and smelling sweeter.
2. Once the dates are steamed mix all of the ingredients in blender and blend until relatively smooth.

You can blend the paste to your desired texture, it doesn’t have to be 100% smooth. It will be sticky.
This paste goes well with bread as an appetizer or cookies as a dessert.

Paté de Dattes (Date Spread)



I got this idea from a french website. It makes a delicious snack/dessert specially for those of us who love dates. It comes originally from Middle East.

What you need:

-30 pitted dates

-1 teaspoon of honey

-1 teaspoon of cinnamon

-1 teaspoon of vanilla extract (or vanilla sugar)

-1 tablespoon of orange blossom water

1. Steam the pitted dates for 15-20 minutes. You will notice that they start getting mushier and smelling sweeter.

2. Once the dates are steamed mix all of the ingredients in blender and blend until relatively smooth.

You can blend the paste to your desired texture, it doesn’t have to be 100% smooth. It will be sticky.

This paste goes well with bread as an appetizer or cookies as a dessert.