sweet potato

Wholegrain Vegetable Bread

It’s kind of cake, kind of bread. Maybe loaf cake….maybe not.

It’s kind of sweet, kind of savoury but let’s not label this beauty because it really is a gem. I love it for how adaptable it is, it really is a throw-it-together and use what ya got kind of bread……or cake….or loaf! I made this whilst Russ was on the nursery DIY duty listening to a bit of Regina Spektor. Music + baking = Bliss.

Wholegrain Vegetable Bread

I used half spelt and half almond flour because I haven’t used the good stuff for ages and it ramps up the nutrient level beautifully! But this would work with whatever flour you have to hand, same with the oil, you gotta use what ya got! On the other hand if you want to cut out the oil, double the sweet potato purée and ditch the walnuts for raisins. Likewise if you have carrot but no courgette or vice versa then just use what ya got. I had an abundance of sweet potato but pumpkin and apple purée can easily replace this. See it really is adaptable!

Wholegrain Vegetable Bread

I was having a bit of a dense carb craving and this defo hit the spot – healthy, hearty, easy and delicious. This is why I like wholegrain vegetable bread:

wholegrain
moist + satisfying
veggie packed
healthiest fats
ideal snackage

Wholegrain Vegetable Bread

I’m quite liking vegetables in my cakes, more please 🙂

Wholegrain Vegetable bread

1 cup almond flour
1 cup spelt flour
2 teaspoons baking powder
1/2 cup walnut pieces
2 teaspoons cinnamon
1/4 teaspoon salt
2 tablespoons chia plus 6-8 water
1 tablespoon molasses (optional)
1/4 cup oil (I used coconut)
1 heaped cup courgette, grated + excess juice squeezed out
1 heaped cup carrot, grated + excess juice squeezed out
1/2 cup sweet potato purée (pumpkin or apple purée would be great too)
1/4 cup water, if needed

Method:

  1. Preheat the oven to 180 º Celsius + line a loaf tin with parchment paper. Prepare chia ‘egg’ by combining the seeds with water.
  2. Meanwhile add the first 6 ingredients to a large bowl + combine well.
  3. In a separate bowl, combine the remaining ingredients along with the flax egg + add to the dry bowl.
  4. Combine very well + transfer to the tin.
  5. Bake for 80-90 minutes, or until a skewer comes out clean.

Spanish Sweet Potato Omelette (Gluten Free, Soy Free, Dairy Free)

The magic of plants. Is it just me or is everyone else in love with chick pea flour, or besan, gram or whatever? I cannot get enough of this stuff and there’s so much more to this amazing flour than socca, although that really does rock my world 😉 Loaded with fibre, protein and a great source of iron this creamy flour needs a little more recognition. It’s great for anyone on a restrictive diet and is really easy to bake with. Oh and makes a great omelette base too……

Spanish Sweet Potato Omelette

This is super simple Spanish sweet potato omelette is free from most aggravating food stuffs. What I mean by that is, there’s absolutely:

NO SOY
NO DAIRY
NO GLUTEN

Spanish Sweet Potato Omelette

Anything is possible. You could probably say this one is an omelette for everyone. An omelette to please all.

This can easily be adjusted according to what you have in your cupboard. I mean potato starch is just something I have but corn starch would be great or at a push just leave it out. I just used potato starch to thicken the mixture slightly but this would be fine without as long as you add the liquid part conservatively.

Spanish Sweet Potato Omelette

This contains over 25 grams of protein, yep that is more than your average pork chop or even a 4 egg omelette. Plants are so cool. This is a complete meal and an ideal lunch, especially when served with wholegrain wraps and salad. Just an idea.

Spanish Sweet Potato Omelette

Spanish Sweet Potato Omelette with Paprika

(serves 1-2)

1 small sweet potato, peeled and chopped into small squares
1/2 red onion, chopped finely
1/2 green pepper, chopped finely
handful spinach, torn roughly

batter:
1 cup chickpea flour
1 tablespoon potato starch
1 tablespoon flaxmeal
1 tablespoon nutritional yeast
sprinkle thyme, salt + pepper
1/2 teaspoon smoked paprika
1 cup almond milk + 1/4 cup water

Method:

  1. Preheat oven to 175 º Celsius + place a greased 10 inch pan in the oven. Combine the batter ingredients, whisk thoroughly until no lumps remain. Set aside to thicken for a couple of minutes.
  2. Prepare all veggies + add to the batter. Fold through so the veggies are evenly distributed.
  3. Remove the pan from the oven + add the mixture. Top with tomato + bake for 45-50 minutes.
  4. Remove + serve warm but also great as a cold snack.

Aduki Paprika Stew with Sweet Potato Apricot Dumplings (GF + Vegan)

Because food ruts happens to us all!

Russ and I can get a little stale with our vegan stews. You know how it is, if it aint broke don’t fix it and if it’s your favourite then of course you wanna eat that and not experiment with other stuff. But there’s only so much black bean squash stew and spanish chick peas you can eat before looking at each other and laugh. It’s like a food rut that you choose to be in!

Anyway, this recipe is the result of a Saturday late morning dabble, a rummage through the cupboards and fridge and this stew happened.

Vegan Aduki Bean Stew

Aduki beans, sweet potato, kale, gluten free, zero dairy. Let’s do this.

It is what it is. A healthful, superfood packed stew suitable for vegetarians, vegans, gluten free guys, lactose free kids and hell bent carnivores.

Food for EVERYONE.

aduki bean stew

The beans and mushrooms provide substance, the dumplings give good comfort and the smokey spice of the paprika and apricots give a sweet warmth. It is delicious! I still love my black bean squash stew and Spanish chick peas, I always will!

aduki bean stew

I have no more words. See you soon.

Aduki bean stew vegan

Aduki Paprika stew with sweet potato apricot dumplings

(serves me + Russ)

1 tablespoon olive oil
1 small onion, diced
1 garlic clove, minced
2 celery stalks, chopped finely
1 carrot, chopped into small pieces
10 mushrooms, chopped
2 handfuls kale, torn
1 can aduki beans, drained (240 grams)
1 can chopped tomatoes + 1 of water
1 teaspoon dried thyme
1 teaspoon smoked paprika
seasoning

dumplings:
1/2 cup GF flour
1/2 teaspoon xanthan gum
1/2 teaspoon baking powder
3 apricots, chopped finely
1 small cooked sweet potato, flesh only
1/4 cup water
1 tablespoon soya yoghurt
1 teaspoon chopped dill or parsley
seasoning

method:
1. Heat olive oil over a low heat + add the first 4 ingredients until softened.
2. Add the remaining ingredients + simmer on low for 15 minutes. Add more water if necessary.
3. Combine the dumpling ingredients to form a cookie dough consistency. Form 6 small dumplings or spoon the mixture straight into the pot. Cook, cover for a further 15 minutes.
4. Serve with a sprinkle of herb + crusty bread. Why not?

 

Spiced Winter Root Vegetable Soup (Gluten Free + Vegan)

pumpkin winter soupThis isn’t any old soup but one that is packed full of nurturing + healing spices. Warming throughout winter. A hug in the guise of soup.2 bowls of soup + pumpkin seeds

Vegetables rock but root vegetables really do rock. Winter vegetables

Healthy as heck with it’s three servings of vegetables in one bowl. And pumpkin seeds too – you really gotta love pumpkin and all it’s awesomeness.Pumpkin love

Utterly delicious. Thick, smooth, creamy, spicy and oh so more-ish. Pumpkin soup + all the trimmings

Super easy to prepare.DSC_8789

That’ll do. Enjoy soup all winter long.Winter root veg soup + seeds

Spiced winter root vegetable soup

(serves 4)

1 onion, roughly chopped
2 garlic, cloves, roughly chopped
1 tablespoon of olive oil
1 small pumpkin, peeled + roughly chopped (about 3 cups)
1 sweet potato, peeled + roughly chopped
2 carrots, peeled + chopped roughly
5 cups vegetable stock
1 teaspoon each of cumin + coriander
1/2 teaspoon each of cinnamon, nutmeg + cayenne
1 cup almond milk
salt + pepper to taste

1. Heat the oil over a low heat + add the onion + garlic. Gently fry until translucsent.
2. Add the remaining ingredients + bring to a low boil. Simmer for 30 minutes.
3. Blend the soup until smooth + adjust seasoning to taste. Be careful of blending the soup whilst it is still very hot. Always allow to cool off before doing so. Freeze on the day, refrigerate for up to 4 days or eat straight away to keep warm!