Category: Vegetarian Mains

Japanese pancakes with sesame kai lan

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An extremely healthy, savoury-style vegetable pancake that is sure to please. It makes the perfect dinner for two.

serves 2

ingredients

4 free range eggs
1/3 cup gluten free plain flour
1 tbsp organic tamari
1/2 tsp grated ginger
1/4 white onion sliced
2 cups shredded green cabbage
1 grated carrot (I leave the skin on for maximum nutrition)
pinch white pepper

sesame oil
4 pieces kai lan

to serve
japanese mayo
kecap manis
finely sliced spring onion
white sesame
black sesame
fresh coriander leaves,
or, crumbled dried seaweed

 

Place all of the ingredients into a large mixing bowl. Stir to combine well. Allow the batter to sit for 10 minutes.

Heat a generous amount of sesame oil in a frypan over a medium to high heat.

Pour in half the batter. Cook the pancake until golden brown + crispy on both sides. Keep warm whilst you cook the other pancake.

Cut the kai lan in halves lengthwise. Heat another frypan (with a lid) with sesame oil. Sauté the kai lan over a high heat for a few minutes, or until it starts to become tender. Place the lid on for a minute or so to steam finish.

Top the pancakes with a kecap manis, a drizzle of mayo. Scatter all over with spring onion, sesame + coriander leaves. Place the kai lan on top.

 

I hope you loved this recipe as much as I do! I wouldn’t mind at all, if I had to eat it everyday.

With love + in great health,

Kristy x

Mushroom Stroganoff

naturalhealthconsciousliving4 Comments

Veg strog… earthy, creamy and a deep richness of flavour. This will warm up your insides on a cold winters night! #comfortfood

I love everything about this dish right now.  Feel free to serve it with mash, pasta or even rice. Whatever tickles your fancy!

ingredients

1 tbsp organic butter
1 diced brown onion
3 garlic cloves finely chopped
500g thick sliced mushrooms
few sprigs thyme
white wine vinegar
3 tbsp gluten free plain flour
1 + 1/2 cups vegetable stock
Worcestershire sauce
1 tsp dijon mustard
3 tbsp sour cream
pinch of paprika
sea salt
black pepper
fresh chopped parsley

to serve

fluffy potato mash

Melt the butter in a deep frypan over a medium heat. Add the diced brown onion + garlic to the pan. Fry until tranluscent.

Add 500g thickly sliced mashies + a few sprigs fresh thyme. Cook until browned (caramelised).

Add a splash of white…

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Potato cakes

naturalhealthconsciouslivingLeave a comment

This recipe is a great way to use up any leftover mash (never happens in my house) + repurpose into this cracker dish. Simply make the mash ahead of time + chill if you are like me! It works best with firm, not creamy or sloppy mash.

Here, I have served the potato cakes with sour cream, pesto + kale chips (I LOVE this textural flavour combo) … but you can literally use what you like, or even leave them as is.

ingredients

2 cups cold mashed potato
1/2 cup frozen corn
1/2 cup shredded kale
2 sliced spring onions
1 tsp dijon mustard
1 free range egg
1/3 cup gluten free plain flour
1/2 cup grated cheddar
sea salt
black pepper

2 tbsp rice bran oil

to serve
sour cream (vegetarian) 
tomato pesto *see below 
chilli kale chips *see below

 

method

In a large bowl, combine the mash with all of the other ingredients. Use your hands + shape into patties. Set aside.

Gently heat the rice bran in an electric frypan.

Cook the cakes until golden on both sides.

Scatter with sliced spring onions.

Serve with a dollop of sour cream, pesto + crispy kale chips on top.

 

 

Tomato pesto

3/4 cup semi dried tomatoes
1/3 cup raw cashews
1 garlic clove
1/2 cup evoo
1/3 cup parmesan

Place all of the ingredients into a food processor + blitz. Gently stream in the olive oil until combined. Allow a slight bit of texture to your pesto.

 

Kale chips

Tear kale leaves into pieces (removing any hard stems). Throw in a large bowl. Gently massage with a drizzle of evoo, a sprinkle with chilli flakes + pink sea salt to coat.

Bake on a flat tray, lined with baking paper on 150C until completely dry + crispy (around 15-20 mins (you don’t want to see/feel any moisture on the kale). Continue to check on their progress.

Kale chips should be stored in a airtight container + can be kept up to a week.