Chickpea Flour Crumb Coated Tofu

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(Vegan, Gluten Free)

Confession: this recipe is all thanks to my Mum! These delicious crumbed tofu chunks are the perfect addition to a packed lunch or picnic, with some dips and veggie sticks – yummy hot or cold 🙂

I look up to my Mum in many ways, especially in her lifestyle choices and views on food – she believes that food can aid in healing the body and in our mental health. She has always made me aware of how lucky we are to be able to choose what we want to eat, it is a privilege that not everyone has unfortunately. I was always raised eating more fruits and vegetables than animal products and also drank soy milk instead of dairy. I never questioned her motives as to why we ate that way, I just always knew that she had the right intentions, to eat mindfully and consciously for our health.

Shortly after I decided to go vegan, she decided to as well – ever since she has been experimenting with new ingredients and methods in the kitchen, never following a recipe.. always just trying things out. This is important as a vegan, so many people find it difficult when they first go vegan because they realise that they will have to start cooking more! It doesn’t mean that you have to be a qualified chef or spend excessive amounts of money on produce and superfood powders – all you need to have is patience and are willing to learn.

My Mum suffers from Multiple Sclerosis, which is an “incurable” disease of the central nervous system that can affect the brain, spinal cord and optic nerves.  The effects of MS are varied and unpredictable, and no two people with MS will have the same symptoms. However, with a healthy plant-based vegan diet, regular moderate exercise (staying mobile) and a positive attitude – she has not seen any progression in her symptoms and is not on ANY prescription medication or treatment. I can’t begin to express how proud I am of her and how inspirational she is to me.

Recently, I visited her at home and she had a delicious surprise awaiting me… chickpea flour crumb coated tofu, to be exact. So, I thought I’d pair it with some fresh veggies and beetroot hummus – turning out to be an all round epic lunch feast. Anyway, let’s get to how to make Mumma Bambi’s amazing tofu:

Ingredients:

  • 1 x 350 gram block firm tofu
  • 3/4 cup besan flour (chickpea flour)
  • 1 tsp smoked paprika
  • 1/2 tsp sumac
  • Salt and peper to taste
  • Optional: chilli flakes (if you like it hot)
  • Coconut oil (for cooking)


Method:

  1. Press excess moisture from tofu with paper towel. Slice tofu into bite size chunks.
  2. In a shallow bowl, mix besan flour, smoked paprika, sumac salt, pepper.
  3. Pour tofu pieces into coating mixture and coat well.
  4. Pan fry in coconut oil, until golden brown (approximately 3 minutes each side)Enjoy!If you’d like to see my Mum’s instagram where she shares some of her food, go check it out: @energyeternal

    X Bambi

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Homemade Sauerkraut

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Vegan, Raw, Gluten Free

Got cabbage? Let’s go!

Sauerkraut is full of healthy probiotics, a great source of vitamin c and an immune booster. It balances the bacteria in your gastrointestinal tract and even has cancer fighting properties! To think that sauerkraut was merely used as a topping on hot dogs! It’s beyond easy to make, requires very little special equipment and the results are delicious! It’s the perfect healthy treat by themselves or accompaniment on toast, in sandwiches or in salad!

All you need to do is combine shredded cabbage with some salt, spices and any other vegetables you want and pack it into a jar. The cabbage releases liquid, creating its own brining solution. Submerged in this liquid for a period of several days or weeks, the cabbage slowly ferments into the crunchy, sour condiment we know and love.

You may see bubbles, foam or white scum on the surface of the sauerkraut but these are all signs of normal, healthy fermentation. The white scum can be skimmed off as you see it or before refrigerating the sauerkraut. If you get a very active fermentation or if your mason jar is very full, the brine can sometimes bubble up over the top of the jar. In this case, I recommend using a larger jar than is really necessary to hold the cabbage. If you do get a bubble-up, it’s nothing to worry about – just place a plate below the jar to catch the drips and make sure the cabbage continues to be covered by the brine.

Here are some resources about the benefits of fermentation:

http://www.thekitchn.com/the-art-of-fermentation-by-sandor-ellix-katz-174374

http://articles.mercola.com/sites/articles/archive/2013/06/01/fermented-vegetables.aspx

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Ingredients:

  • 1 medium green cabbage (shredded)
  • 2 purple carrots & 1 orange carrot (shredded)
  • 1.5 tbsp. sea salt
    OPTIONAL:
  • 1 tsp. cumin seeds
  • chilli powder/chilli flakes (if you want it spicy)
  • 2 tsp. ground coriander
  • 1 tsp cumin
  • 5 cloves

Method:

  1. Clean everything first: When fermenting, it’s vital to give the good, beneficial bacteria every chance of succeeding by starting off with as clean an environment as possible. Make sure your jar is washed and rinsed of all soap residue. Wash your hands thoroughly also.
  2. Combine cabbage and salt: Transfer the shredded cabbage and carrots to a big mixing bowl and sprinkle the salt over top. Begin working the salt into the cabbage by massaging and squeezing the cabbage with your hands. The cabbage will become watery and limp. This should only take 5 minutes. Mix in the spices now.
  3. Pack the cabbage firmly into the jar: Grab handfuls of the cabbage and pack them into the canning jar. If you have a canning funnel, this will make the job easier. Every so often, tamp down the cabbage in the jar with your fist. Pour any liquid released by the cabbage while you were massaging it into the jar.
  4. Weigh the cabbage down: Once all the cabbage is packed into the jar, use a smaller jar by pressing it on the top of the cabbage and pushing it down even further. This will help keep the cabbage weighed down, and eventually, submerged beneath its liquid.
  5. Cover the jar: Cover the mouth of the mason jar with a cloth and secure it with a rubber band. This allows air to flow in and out of the jar.
  6. Press the cabbage every few hours: Over the next 24 hours, press down on the cabbage every so often with the jelly jar. As the cabbage releases its liquid, it will become more limp and compact and the liquid will rise over the top of the cabbage.
  7. Ferment the cabbage for 3 to 10 days: As it’s fermenting, keep the sauerkraut away from direct sunlight and at a cool room temperature. Check it daily and press it down if the cabbage is floating above the liquid. As it is a small batch of sauerkraut, it will ferment faster than larger batches. Start tasting it after 3 days — when the sauerkraut tastes good to you, remove the weight, screw on the cap, and refrigerate. You can also allow the sauerkraut to continue fermenting for 10 days or even longer. There’s no hard and fast rule for when the sauerkraut is “done” just go by taste.
  8. Store sauerkraut for several months: This sauerkraut is a fermented product so it will keep for at least two months and often longer if kept refrigerated. As long as it still tastes and smells good to eat, it will be.

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

Cookie Dough Bites

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Vegan, Raw, Gluten Free

Hello delicious.

The key ingredients in this recipe are the tahini and chickpeas. Yep, I know I know – I was skeptical at first too, but they really create the perfect texture of dough. Reminding me of the days of making cookies (or attempting to at least) and ending up devouring most of the dough instead… but hey, why cook most of the goodness out of it anyway?!

These are the perfect healthy treat, lunchbox snack and protein fix. Who said you can’t eat raw cookie dough and not feel bad about it!?

Ingredients:

  • 1 can chickpeas, drained and rinsed (no added salt)
  • 4 tbsp coconut nectar (or agave, maple syrup etc)
  • 3 tbsp hulled tahini
  • 2 tsp vanilla extract
  • pinch of salt
  • 2 tsp vegan butter
  • pinch of baking soda
  • 1.5 cups vegan dark chocolate chips

Method:

  1. Blend the chickpeas, sweetener of choice, tahini, vanilla, salt and baking soda in a food processor until smooth, transfer to a bowl.
  2. Mix in 3 tbsp choc chips and set aside the rest for the coating. Form into balls by using two spoons to achieve desired size and shape and place on baking paper and put in freezer until solid.
  3. Melt the remaining choc chips with butter and stir until both have melted and is runny and smooth, remove from heat.
  4. Using a fork, dip one ball into the melted chocolate, turning until covered. (This works better when you do it quickly before the balls start to defrost too much)
  5. Continue with the rest of the balls and place on baking paper and return to freezer until solid.
  6. Enjoy!

 

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

Healthy Nutella

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Vegan, Gluten Free

This used to be one of my favourite spreads to put on my toast, pancakes or even to simply devour from the jar. When I went vegan, there were a lot of things that I was sad that I wouldn’t be able to eat anymore, simply because of the flavour -but- it is easier than you think to make a vegan alternative and of course, it will be healthier!

Ingredients:

  • 2 cups hazelnuts
  • 1/2 cup cacao powder
  • 1/4 cup coconut nectar/agave/rice malt syrup (any sweetener)
  • 1/3 cup almond milk
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tbsp coconut oil

Method:

  1. Preheat oven to 180 degrees.
  2. Place hazelnuts on a lined baking tray and toast for 10 minutes or until lightly colored and skins are blistered.
  3. Wrap nuts in a kitchen towel and let steam 1 minute. Rub nuts in towel to remove loose skins (don’t worry about skins that don’t completely come off) and let cool.
  4. Add hazelnuts to blender and process until you reach a sticky dough consistency (like a nut butter).
  5. Add the rest of the ingredients and process until you get a smooth, creamy, thick chocolate spread.
  6. Add more milk or coconut oil for a thinner consistency.

Serve with pancakes, porridge, cakes, slices.. or simply enjoy on it’s own!

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

Sweet Potato & Chickpea Dahl

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Vegan, Gluten Free

Serves 5-6

Fragrant, spicy, easy to make and SO nutritious, this dish is great anytime for a satisfying meal! So, this is not the most attractive photo I know, but woah did this meal tick all the boxes. The recipe isn’t too spicy, so you can add more if you’re really into your spice however if you’re not, I think this should do you just fine. Also, it seems like a lot of garlic and onions however, this recipe does make a lot meals. It will keep in the fridge or freezer for as long as you need so that your dinners for the week are set!

Ingredients:

  • 2 tbsp coconut oil
  • 4 small brown onions, diced
  • 4 small garlic cloves, minced
  • 1 tbsp fresh ginger, peeled, minced
  • 2 tsp curry powder
  • 1 tbsp tumeric powder
  • 1.5 tsp chilli powder (or fresh chillies)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 cups red lentils, uncooked
  • 1 large sweet potato, chopped into cubes
  • 1 can of chickpeas
  • 1 can coconut milk
  • 3 cups water
  • 2 tbsp mustard seeds
  • 1 tbsp cumin seeds

Method:

1. Cook the onions, ginger and garlic in the coconut oil for 5 minutes, stirring frequently.

2. Add the lentils, spices, coconut milk and water.

3. Cook for 15 minutes and then add sweet potato and chickpeas and cook for a further 30-35 minutes.

4. Once the lentils have thickened, remove from heat and serve.

Enjoy with brown rice and roti!

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

Almond Butter Valentine Cups

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Raw, Vegan, Gluten Free

Makes 4-6

The perfect thing to give to your valentine or loved one! I like my chocolate dark so you can add extra sweetener if you prefer! These are a great sweet to have in your freezer because they are completely good for you! Only healthy desserts here 🙂

Ingredients:

  • 1/2 cup cacao powder
  • 1/2 cup coconut oil (melted)
  • 1/2 cup rice malt syrup/coconut nectar
  • 6 tbsp almond butter

Method:

  1. Grease silicone heart moulds with coconut oil.
  2. In a bowl mix the cacao, sweetener and coconut oil until combined.
  3. Pour about 1.5 tsp into each heart and put back into freezer to set (about 5-10 minutes)
  4. Scoop 1 tbsp almond butter on top of the bottom layer and pour remaining chocolate on top.
  5. Put back into the freezer for another 10-20 minutes to set.

Enjoy!

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi

Vanilla Chai Spiced Quinoa Porridge

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Vegan, Gluten-Free

This was my breakfast with the lovely Liz (Funky Forest Food) – http://funkyforestfood.blogspot.com.au/

Lately for breakfast I’ve been craving warm and super filling meals rather than raw fruit based breakfasts. So of course I’m going with what my body is craving rather than restricting! This morning Liz and decided to make a yummy breakfast for us to share. vanilla chai spiced quinoa porridge, oat & raisin cookies plus two protein packed green smoothies!

For the Vanilla Chai Spiced Quinoa Porridge:

Ingredients:

  • 2 cups white quinoa (thoroughly rinsed)
  • mixed spice/cinnamon/star anise/cardamon
  • vanilla extract
  • almond milk

Method:

  1. Once the quinoa is rinsed, transfer to a large saucepan and pour enough almond milk so that it is just covering the quinoa.
  2. Add the spices & vanilla. Bring to the boil.
  3. Once it has started to boil, bring it down to a simmer and cover.
  4. Cook for about 6 minutes (stirring in between) until the quinoa is nice and fluffy.
  5. Serve with poached fruit, coconut and more milk if desired.

 

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi