Category: Vegetarian Mains

Bean + brown rice enchiladas

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Who doesn’t like a bit of Mexican action? I always find it fun cooking, and eating.

These enchiladas are quite filling … we had two each for dinner, and there was one left over for Mr B’s lunch the next day.

You can get creative with the tortilla filling by adding jalapeños, zucchini, carrot – if it’s veg, it can go in!

Right, well I best get onto christmas present planning/shopping. Love me some online research!

 

ingredients

1 tbsp extra virgin olive oil
1/2 onion *diced finely
2 cloves garlic *minced
1 red pepper *seeded + diced
400g organic diced tomatoes
400g organic four bean mix
1/2 cup corn kernels
1 tsp ground cumin
1/4 tsp paprika
pinch chilli flakes
sea salt
cracked black pepper
2 cups cooked brown rice
5 sweet potato wraps *gluten free
2 tomatoes diced
1 chilli finely diced *omit if you don’t like heat
1 cup grated cheddar *vegetarian

to serve

fresh coriander leaves
spring onions *finely sliced
plant based sour cream
lime wedges

 

BEAN + BROWN RICE ENCHILADAS 2

 

method

Preheat oven to 180c°.

In a large frypan, heat oil over medium heat.

Add onion, garlic + red pepper. Sauté until tender.

Add diced tomatoes, bean mix, corn, cumin, paprika + chill flakes. Stir well to combine. Season + bring to a boil. Reduce heat + simmer (uncovered) for 15 mins to allow the flavours to deepen. Add rice, stir well + cook for a further 5 minutes.

Divide the bean + brown rice mixture down the centre of each wrap/tortilla. Fold sides over filling and roll up. Place the seam side down in a baking dish.

Spoon the remaining mixture around the tortilla. Top tortillas with diced tomatoes, chilli + grated cheese. Bake until the cheese is golden + melted (around 15-20 mins).

Sprinkle with coriander + spring onions. Serve with lime wedges + add a generous dollop of sour cream.

 

With love + in great happiness,

Kristy xx

Poke bowl

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Poke is pronounced (poh-keh) and rhymes with okay. Okay?!

If you haven’t heard of a poke bowl, well let me introduce you. Poke means “to slice or cut” in Hawaiian and refers to chunks of raw, marinated fish (salmon, snapper, tuna) – in salty sauces often made with soy sauce, ponzu or spicy black-bean paste to highlight the fatty fish.. which is then tossed over rice and topped with vegetables and hot sauce.

Kinda like a sushi bowl. Get your chopsticks out!

I must add avo is a bloody good addition to this bowl. It gives a nice creamy element. Only, I had run out when I made this. Boo.

You can use whatever vegetables you fancy in your poke. Try radish, crispy fried shallots, kai lan, lettuce, bean shoots etc. Mix it up!

 

serves 2

ingredients

1/4 cup organic tamari
1 tbsp sesame oil
1 tbsp rice wine vinegar
1/2 tsp grated ginger
2 fillets salmon *sashimi grade
2 sliced green onions *green part only … reserve the white for your garnish
white sesame seeds

1 bunch broccolini
1/2 tbsp sesame oil
kecap manis
cooked brown rice
cucumber ribbons
carrot matchsticks
wakame seaweed *buy dried from your Asian supermarket + rehydrate with water
1 cup edamame
spicy kraut
snow pea sprouts
lime *cut in two
fermented red pepper + miso mayo *or, try mixing home made mayo + organic sriracha
black sesame seeds
shichimi togarashi *you can purchase from an Asian supermarket + gives some heat

 

Combine the tamari, sesame oil, rice wine vinegar + ginger in a large flat bowl. Stir well.

Remove the skin from the salmon fillets and cube into 1cm pieces (a tip is to keep the salmon a tiny bit frozen – not completely, so it is easier to cut). Place the salmon in the marinade and coat well. Scatter with green onions (green part) + a pinch of white sesame. Place in the fridge to keep cold.

Trim your broccolini. Get a cast iron skillet hot + drizzle the sesame oil in the pan. Add the broccolini, + a little splash of kecap manis. Sauté until cooked, but still a nice crisp to it. Set aside.

Assemble your bowls. Add a generous scoop of brown rice, lay the broccolini on top. Add the cucumber ribbons, carrot matchsticks, wakame seaweed, edamame + a generous spoonful of kraut off to the side. Place your salmon in the bowl + a bunch of snow pea sprouts on top. Add half a lime in each bowl.

Drizzle spicy mayo all over.

Scatter with green onions (white part), a pinch of black sesame + schichimi togarashi.

 

 

With love,

Kristy x

 

Asian broth with rice noodles

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There is something terribly nourishing and cleansing about a broth.

This dish is a relatively quick, hydrating, nutritious and wholesome dinner, that will warm the belly and will be easily digested in your system.

A good source of protein, thiamin, vitamin B6, folate, iron, magnesium, zinc and manganese …. plus, packed full of flavour, and with an impressive nutrition profile to boot, king oyster mushrooms should be a welcomed addition to your nutritional regime. I love to cook with them regularly.

Seaweed is also one of the best dietary sources of iodine, which helps support your thyroid gland. It also contains other vitamins and minerals, such as vitamin K, B vitamins, zinc and iron, along with antioxidants that help protect your cells from damage. It would be remiss not to include it in this healthy bowl of goodness.

 

ingredients

1 tbsp sesame oil
2 diced shallots
3 garlic cloves minced
4 spring onions diced
4 large king oyster mushrooms sliced
5 pieces of kai lan *cut stalks into batons + keep leaves to the side
6 cups organic vegetable stock
3 tbsp organic tamari
1 drop ginger doTERRA essential oil
450g rice noodles
2 nori seaweed sheets *torn into strips
pinch red chilli flakes
fresh coriander leaves
pinch black sesame seeds
pinch white sesame seeds

 

Heat the sesame oil in a deep pot over a medium heat.

Add the shallots, garlic and spring onions (reserving the green ends for later). Sauté for a minute or two, then add the stalks of the kai lan and the king oyster mushrooms. Continue to sauté for a few minutes.

Add the stock and bring to a boil.

Reduce the heat. Add the tamari and ginger oil.

Allow the broth to gently simmer away for 5 minutes.

Add the rice noodles, nori strips and chilli flakes. Cook for a few more minutes.

Serve ladles of the broth and noodles in bowls. Top with spring onions (green ends), fresh coriander leaves and sesame seeds.

 

ASAIN BROTH WITH RICE NOODLES 2

Have a wonderful week ahead!

With love,

Kristy x