Tofu Scramble Breakfast Burrito

Its getting closer and closer to saying good bye to 2012.  This year was filled with wonderful memories and some sad ones, but all and all it was a wonderful year that I don’t regret a minute of.  I’m excited to see what 2013 holds.

I hope everyone that’s going to be partying it up will be responsible and not drink and drive! Get a taxi!! Have fun!

Onwards  to the recipe!  This is a delicious tofu breakfast burrito, filled with a spicy tofu scramble and added black beans for extra protein.

TOFU SCRAMBLE BREAKFAST BURRITO – 4 small burritos

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Ingredients

  • 4 small wholewheat tortillas
  • 1 block extra firm tofu, mashed
  • 1 small onion, chopped
  • 1 small green pepper, chopped
  • 1 cup baby spinach, chopped (optional)
  • 1 can black beans, drained
  • 4 tbsp fresh cilantro, minced
  • 1 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder
  • 2 jalapeno pepper, seeded and minced
  • 1 tbsp sunflower oil
  • salt and pepper to taste
  • Avocado slices – optional
  • Salsa – optional
  • Hot sauce -optional

Directions

In a large skillet heat the oil till hot.  Add the onion and green pepper and cook until translucent and fragrant.  Lower heat and stir in the tofu and jalapeno.  Next add the cilantro, cumin turmeric, black beans, salt and pepper.  Mix well.  Cook for 1 minutes.  Stir in the baby spinach and let wilt.  Remove from heat.

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Lay your tortilla wrap flat.  Place about a tbsp of salsa in a strip down the tortilla, scoop in the tofu scramble, place a couple of avocado strips over the tofu and add hot sauce.   ( make sure not to over fill)  Wrap up the burrito and enjoy!

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If you’re not sure how to roll a burrito, I found this very helpful tutorial online! Be sure to check it out!

 

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Lentil Tamale Pie

Its been ridiculously hot here lately.  So hot that I’ve just been living off smoothies and salad.  Don’t get me wrong I love the refreshing meals, but I’ve missed cooking.  So yesterday I decided to heat up the oven and get cooking.  The result…this amazing tamale pie.  I did cook the lentils myself, but if you want a quick meal feel free to use 2 cans of lentils.

LENTIL TAMALE PIEserves 6 

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Ingredients

Filling

  • 1 cup brown lentils
  • 2 1/2 cups water
  • 1 tbsp sunflower oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 green bell pepper, finely chopped
  • 1 can diced tomatoes
  • 1 jalapeno pepper, seeded and minced – optional
  • 1 cup corn
  • 3 tbsp tomato paste
  • 1 tbsp chili powder
  • 3 tbsp cumin
  • salt and pepper to taste

Cornbread Topping

  • 1 cup polenta
  • 2 cups water
  • 1/2 cup soy milk
  • salt and pepper to taste
  • 1/4 tsp cayenne pepper – optional
  • 2 tbsp non dairy margarine

Directions

Preheat oven to 375 degrees F

Filling:

In a medium pot bring the lentil and water to boil.  Reduce heat and let simmer for 20 – 25 minutes or until soft.  Drain and set aside.

In a large skillet over medium high heat, warm the oil until hot.   Add the onion, garlic, green pepper and jalapeno. Cook, stirring occasionally for  10 minutes.  Add in the lentils, corn, diced tomatoes, tomato paste, chili powder, cumin, salt and pepper.  Stir well.  Bring to a simmer for 10 minutes.  Pour the lentil mixture into a deep casserole dish and set aside.

Topping

In a pot whisk together the water and polenta over medium high heat.  Whisk until it start to thicken slowly add in the milk.  Cook for 5 minutes until thick.  Stir in the margarine salt, pepper and cayenne. 

Pour the polenta topping evenly over the lentils, making sure that its completely covered.

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Bake uncovered for 30 minutes or until the top is lightly browned.  Remove from  heat and let sit for 5 minutes.  Serve with salsa.

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Butternut Cannelloni with Cashew Cream

Hello 🙂 I hope everyone had a lovely Christmas filled with vegan treats and family.  Today I wanted to post a couple of photo’s of my Christmas ( A warm Christmas in Africa) and also share a delicious recipe for Cannelloni.  I don’t like over seasoning the butternut, I like the natural flavor of this squash and you want it so shine through.  This is my go to recipe for a large crowd.  It takes a bit of time, but it is definitely worth it. 

BUTTERNUT CANNELLONI WITH CASHEW CREAM– Serves 10

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Ingredients

  • 20 cannelloni noodles 
  • 2 large butternuts, Halved and seeded/ Roasted or steamed
  • salt and pepper to taste
  • 1 tbsp dried sage
  • Drizzle of olive oil (If roasting)
  • 2 -3 cups Store bought pasta sauce or passata 

Cashew cream – OPTIONAL

  • 1 Cup raw cashews
  • 2 cups water
  • 1 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cornstarch
  • salt and pepper to taste

Directions

 Preheat oven to 350F.

Place the butternut on a roasting sheet cut side up.

 

 Drizzle with olive oil, salt and black pepper.  Roast for 30 minutes or until the butternut is tender.  If you don’t want to roast the butternut feel free to steam. ( leave the oven on)

In a large bowl scoop out the butternut and mash.  Stir in sage and adjust salt and pepper.

Scoop the butternut mash into a ziplock bag with the tip cut off ( you can also use a piping bag).  Fill the cannelloni with the butternut.

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In a large baking dish, cover the bottom with a thin layer of pasta sauce (this prevents sticking).

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 Place all the cannelloni on the baking dish.  Pour the pasta sauce of the cannelloni making sure its completely covered.

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If you’re going to use the cashew cream.  Place all the ingredients for the cashew cream in a blender and blend till smooth.  

Pour the cashew cream over the cannelloni.

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Cover the dish with foil and bake for 30 minutes.  Remove foil and bake for 15 minutes uncovered or until bubbling.  Serve immediately.  Enjoy this with a salad.

Like I promised, some Christmas photo’s 🙂

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Pedro’s Christmas gifts

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Daisy the dog

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Minx

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Flowers and pretty views

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How was your Christmas?

 

Mexican Style Quinoa Salad

This is a wonderful protein baked Salad that’s made with fresh ingredients and drizzled with a cilantro lime dressing.

MEXICAN STYLE QUINOA SALAD serves 6

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Ingredients

  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 can black beans, drained
  • 1 small green pepper, diced
  • 1 small yellow pepper, diced
  • 2 large tomatoes, diced
  • 1 cup fresh sweetcorn
  • 1/4 cup lime juice
  • 1 tsp lime zest
  • 1/4 cup olive oil
  • 2 tbsp agave syrup
  • 3 tbsp finely chopped fresh cilantro
  • 1 garlic clove, minced
  • 1/4 tsp cayenne pepper – optional
  • salt and pepper

Directions

In a medium sized pot bring the quinoa and water to a boil, reduce heat and let simmer for 15 minutes. Remove quinoa from heat and allow to sit for 5 minutes. Fluff quinoa and set aside to cool.

In a large bowl add the quinoa, tomatoes, green pepper, yellow pepper, black beans and corn. Mix well.

In a small bowl combine the lime juice, lime zest, olive oil, garlic, cilantro, agave and cayenne.

Pour the dressing over the quinoa salad and mix through. Season with salt and pepper to taste.

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This is a wonderful salad with lots of flavor. Give it a try 🙂 you wont be sorry.

Tropical Dream Smoothie

This is my favourite smoothie, well at least for now 🙂  If you haven’t guessed this already, I got an amazing blender for my birthday! 🙂 I was telling a friend I feel like blending everything I eat, because of this machine!

This delicious smoothie will make you feel like you are in a tropical dream, all you have to do is close your eyes and you will be here. 

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TROPICAL DREAM SMOOTHIE – 2 -3 servings

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Ingredients

  • 2 small frozen bananas,chopped 
  • 1 frozen mango, chopped
  • 1 small pineapple, chopped
  • 1 cup coconut water or coconut milk
  • 1 tbsp chia seeds – optional
  • 1 tbsp agave syrup

Directions

Add everything in the blender and blend until smooth.  

I like my smoothie really cold that’s why I freeze all my fruit.  You can add fresh fruit and add in a couple of cubes of ice instead.

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Tomato and Basil Polenta tart

I love creating recipes that everyone can enjoy, even if your a kitchen disaster, student or a food diva. This recipe is a perfect example of that!

This is a simple tart with basic ingredients, but everything works so well together.  This is great either hot or cold.  Serve this for Christmas lunch or for potluck.

 

TOMATO AND BASIL POLENTA TART – one 9 ” tart

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Ingredients

  • 1 1/2 cup dry polenta ( cornmeal)
  • 2 cups water
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried chives  – optional
  • 1 1/2 cup grape tomatoes, halved
  • 3 small shallots, cut into rings
  • 1/4 cup fresh basil, chopped
  • 1 small zucchini, chopped lenghtwise – optional
  • 3 cloves garlic, minced
  • 2 tbsp Olive oil
  • salt and pepper to taste
  • sprinkle cayenne pepper – optional

Directions

Preheat oven to 375 degrees F.  Grease a 9″ tart pan.

In a small pot bring the water to a simmer.  Slowly add in the polenta, stirring constantly until the polenta is thick about 5 minutes.  Stir in 1/4 tsp salt, 1/4 tsp black pepper and chives.  Pour the polenta into your tart pan and let sit for 5 minutes.

Spread the zucchini, tomatoes, shallots, garlic and basil over the polenta tart, making sure its well covered.  Drizzle with the olive oil and season with salt, pepper and cayenne pepper.

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Place in the oven and bake for 25 – 30 minutes or until lightly browned.  Let sit for 10 minutes before slicing.  Serve hot or cold.

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Digestive biscuits

I’ve been slacking with Christmas recipes, but today I will start with a recipe that is kind of a christmasy recipe ( Notice the star shapes 😉 ) 

Digestive biscuits and Christmas don’t usually go together, but you know what?! Santa is getting F A T! he needs some digestive biscuits in his life! This is a crisp cookie that goes well with tea and coffee.  If you want it to be more of a decadent treat melt some dark chocolate and dip half of your cookie in the melted chocolate.

DIGESTIVE BISCUITS –  makes  24 biscuits

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Ingredients

  • 1 cup wholewheat flour
  • 1 cup rolled oats, pulsed in blender)
  • 1/4 cup organic brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp apple cider vinegar
  • 1/2 cup margarine
  • 2 tbsp soy milk

Directions

Preheat the oven to 350F.

In a large bowl mix together the wholewheat flour, oats, sugar, baking powder, baking soda and salt.

The pulsed oats should look like this

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Rub the margarine in with the dry ingredients, until you have a bread crumbs texture.  

Next add in the vinegar and milk to create a moist pastry consistency.  

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Refrigerate the dough for 15 minutes to firm up.  

This is a delicate dough, I rolled out just enough dough to use one large cookie cutter.  Roll out dough and cut in desired shapes. Poke each biscuit with a fork.

Place the cookies on a lightly greased baking sheet and bake for 15 – 20 minutes, until lightly browned and firm.

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Remove from the oven and let rest for 5 minutes before transferring.  Enjoy these with a cup of tea. 🙂 

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Have a lovely weekend.

 

Healthy Fun Food blogger award

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The lovely Annie from an unrefined vegan nominated me for a healthy fun food blogger award! Whoohoo my first award, I feel, o so special 🙂 Part of this award is I can shamelessly brag about 5 of my recipes, so here its goes 🙂

1) Rooibos Muffins

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2) Roasted tomato spaghetti sauce with lentil balls

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3) Double chocolate almond muffins

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4) Greek Couscous salad

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5) Sausage rolls

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I can also pass along the award to blogs I enjoy.  Please go take a look at these lovely food blogs 🙂

Koko’s Kitchen

House of Vegan

Sophie’s food files

The rules are:

1. Copy the Healthy Fun Food Blogger Award logo and place it in your post.
2. Thank the person who nominated you and link back to their blog.
3. List 5 favorite fun food recipes from your site.
4. Nominate other bloggers for their own Healthy Fun Food Blogger Award, and comment on their blogs to let them know.

 

Happy blogging 🙂

Pretty in Pink Raspberry smoothie

I’ve been on a bit of smoothie kick lately, but who can blame me its an easy way to ingest a lot of fruit in one sitting.  

RASPBERRY SMOOTHIE – serves 2

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Ingredients

  • 1 frozen banana, chopped
  • 1 cup of frozen raspberries
  • 1 cup almond milk
  • 1 tbsp agave syrup

Directions

In a blender add everything and blend until completely smooth.

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Serve immediately.

For once I decided to post the recipe before my endless ranting and photo upload!  Yesterday was an incredible day filled with nature and being outdoors.  I could tell you more about it, but I prefer to show you!

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Cool looking mushroom

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Today is another beautiful day! Have an amazing day!