Chickpea and kale vege curry

desperately trying to finish everything fresh from my fridge that needs using. I made a huge batch of curry (leftovers to freeze & eat after below the line finished) had it with the rest of my quinoa/amaranth that I had cooked for the salad I made this morning for lunch

saute 1/2 to 1 onion in small amount of water to brown
add chopped portobello mushroom
2+ cloves garlic
1 red pepper
2 zucchini
1 head broccoli
1 chopped fresh tomato
1 dessertspoon curry (adjust this amount depending on taste and heat)
add 1 can of chickpeas
2 cans of tomatoes chopped in juice
1/4 cup red wine
1-2 tsp ground coriander
1-2 tsp ground cumin
stir in 1-2 cups chopped kale and cook until kale is tender.


mmm good!
just how many antioxidants can you fit into one meal????

Quinoa salad

Using up fresh veggies before starting my livebelowtheline project I made this salad to take to work

Cooked quinoa/amaranth blend
chopped fresh tomato
chopped cucumber
1/2 avocado
chopped olives
capers
chopped raw broccoli stem (peeled)
grated carrot
grated zucchini

stirred through some plum vinegar

delicious, tasty, crunchy and colourful

finished off the meal with 2 small oranges

Living below the line - vegan style

I signed up to "live below the line" to fundraised for Oxfam. This commits me to living on $2.25 per day for 5 days (spending on my food & drink).
you can follow my progress on
www.livebelowtheline.com/me/suigeneris

I am convinced that I can do this and in a healthy and nutritious way - eating healthy is not necessarily expensive. Here is a photo of the food I bought to live on for the next 5 days - cost me $10.58 at pak n save.

Dirty Mashed Potatoes

Inspired by the tales of vegan dirty rice from a friend

Potatoes cooked (in their skins) and mashed
Add 1 tsp of tahini and sufficiant plant milk to get the right consistency
Sauté onions & mushrooms and stir through
Defrost frozen peas & corn & stir through
Add a couple of tablespoons of nutritional yeast
Season generously with fresh ground pepper
Lightly season with salt (truffle salt is awesome if you can get it)

Serve with a side of your favourite greens or a green salad.
A dollop of salsa on the top wouldn't go amiss either

Tuscan rice stuffed pita bread

Somewhat concerned about the flatulence associated with beans, I decided to avoid them for dinner on the opening night of our small play. Inspired but the "shrapnel rice" recipe from the "Prevent & Reverse Heart disease cookbook" (& the contents of my fridge & pantry) this is what I came up with:

Brown rice cooked ( I cooked 1 cup of rice & used approx half for this recipe)
1/2 onion slowly caramelised in a hot pain with minimal water.
Soak 1 Tbs porcini mushrooms in boiling water and add to the onions cook 1-2 more minutes, add soaking water if more moisture needed  Add Tuscan seasoning to taste.
Grate 1 carrot & 1 courgette. (Used about half)
Handful of chopped black olives
Handful of capers
1-2 tbs chopped sundried tomatoes
1-2 tbs chopped walnuts
1 tsp chopped jalapeños
Stir all of the above into the cooked rice

I used some to stuff a toasted soy & linseed pita bread. Yum. Then I had some in a wholemeal tortilla which I first spread with hummus and topped with mixed greens. Also yum.

GOLDEN GRAVY

This is wonderful served over stuffing and mashed potatoes.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Servings: Makes about 2 cups

¼ cup brown rice flour (I used wholemeal flour)

1½ cups vegetable broth/stock

½ cup water

2 tablespoons tahini

3 tablespoons tamari or soy sauce

Freshly ground pepper to taste

Combine all ingredients in a small saucepan. Continue to whisk until mixture boils and is

smooth and thick. Season with freshly ground black pepper.


I had this over garlic mashed potatoes and a walnut & chickpea loaf with steamed brussel sprouts on the side. Comfort food for winter!


this was from https://www.drmcdougall.com/wp/wp-content/uploads/Advanced_Study_Weekend_Recipes_2-14.pdf


I went to their amazing Advanced Study Weekend in Santa Rosa - inspiring speakers and fabulous food and this pdf is the recipes of what we had that weekend - all healthy, all vege, wonderful flavours & colours and the tables were groaning with this wonderful food.

White Bean & Kale Soup

4 cups vegetable stock
4 cloves garlic minced
1/2 medium onion chopped
4 cups chopped kale (I used 1 bunch of cavalo nero)
2 cans cannellini beans
1 can chopped tomatoes in juice
1/2 tsp oregano
1/4 tsp sage
1/4 tsp thyme
1/4 cup chopped parsley (I used some dry - didn't have fresh on hand)
black pepper to taste


Heat 2 tbs vege stock in a large pot & sauté the garlic & onion until soft. Add Kale 3 cups of vege stock, 1 can beans, tomatoes, herbs & stock. simmer 5 minutes


In a blender or food processor blend the remaining stock & 1 can beans until smooth


Stir into soup and simmer 30 minutes.


adapted from Joel Fuhrman's book "The end of Dieting: How to live for life"


I am continuing my winter mission to try as many different soup recipes as possible - this was yummy.