Pumpkin Coconut Curry

Holistic Vitae, Steph Matthews, pumpkin, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostThe one good thing about the colder weather is of course pumpkin season. You know it’s here with the release of that infamous coffee drink.

This pumpkin coconut curry contains all the warming elements you need to begin your seasonal hibernation. Each bite combines the infusion of turmeric, chilli, and pumpkin in the coconut sauce and then you add in the texture of fresh pomegranate seeds and toasted pumpkin seeds for extra colour and crunch. This makes for one delicious combination.

It may seem like a lot of ingredients here but everything is quick to throw together in a large pot that makes plenty of servings to share or freeze and have extra for lunches and weeknight dinners. You can even make this extra festive by using pie pumpkins or squash as your bowls! If you’re using fresh pumpkin, don’t forget about those seeds either. Give them a rinse, lay them on a baking tray, and toast them in the oven with salt, pepper, and some paprika for a tasty nutritious snack.

Ingredients

1 sweet potato

1 carrot

1 onion, finely diced

3 cloves of garlic, crushed

½ red chilli, grated

2 tsp. fresh ginger, grated

1 knob coconut oil

1 tin full fat coconut milk

1-2 tins of water (use from the coconut milk)

1 tin pureed pumpkin or 1 ½ cups fresh pumpkin

1 tin white beans (kidney, lima)

2 tsp. turmeric

2 tsp. garam masala

¼ tsp. cumin

¼ tsp. cinnamon

1 tsp. sea salt

½ tsp. freshly ground black pepper

Optional: Fresh coriander, toasted pumpkin seeds, pomegranate seeds, sliced fresh chilli

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington PostDirections 

  1. Melt the knob of coconut oil in a large casserole pot. Add the garlic, onion, chilli, and ginger and allow cook for a minute then add the spices in.
  1. Chop the carrot and sweet potato into bite sized pieces and toss in. Allow to soften for a few minutes.
  1. Add the pumpkin, the beans, and the coconut milk. Using the tin from the coconut milk, add in 1-2 tins of water (depending on how thick the curry is)
  1. Bring everything to a boil, then allow to simmer for 40-45 minutes or until the veg has softened.
  1. Serve straight away and top with toasted pumpkin seeds, fresh pomegranate seeds, and chopped fresh coriander.

Holistic Vitae, Steph Matthews, pumpkin, pomegranate, coconut, curry, Indian curry, Thanksgiving, American, Happy Thanksgiving, gluten free, dairy free, vegetarian, healthy, vegan, raw, raw vegan, dessert, sugar free, refined sugar free, healthy food, fall, autumn, healthy weight loss, holistic nutrition, deliciously ella, madeleine shaw, get the glow, yoga girl, nutrition, health, holistic, healthy living, fresh, plant based, plant power, whole foods, Huffington Post

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Spring Rice Wraps

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedThe changing of the seasons always pinpoints a change in our eating habits. There’s an increase in fresh and light foods from the heavy and hearty ones that kept us warm through the cold months.

I was very ambitious back in March making these for lunch on an almost daily basis thinking spring was well and truly here. Of course I was misled by the sunnier mornings and the rising temperatures were only fleeting.

Now I think I am safe in saying that spring seems to be making itself known and these rice wraps are a great transition into the lighter side of things.

There’s no exact measurement for the amount of ingredients here; mix and match whatever veggies you like, add some sprouts, rice noodles, shrimp, different herbs, etc. The beauty of these is using what you have on hand or changing it up with what’s in season for different colours, flavours, and textures.

I made these with fresh basil, cucumber, carrot, zucchini, chopped lettuce, and rice noodles, sprinkling in some sesame seeds and hemp hearts. Get creative by changing up the veggies, spiralizing some and chopping others.

Instead of using peanut butter, I’ve made an almond butter satay sauce with a spicy hit that really takes these up a notch! spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant basedIngredients:

Rice wraps

Variety of veggies, chopped into “matchsticks”- red pepper, cucumber, carrot, zucchini, greens, etc.

Vermicelli

Fresh herbs- basil, parsley, coriander

Sesame seeds

Hemp hearts

2 tbsp. almond butter

1 tbsp. maple syrup

1 lime, juice and zest

1 tsp. tamari

1 clove of garlic, minced

Splash of water- to thin as needed

Optional– chopped red chilli, chopped green onion

Directions

  1. If using vermicelli, boil some water to pour over desired amount and set aside for allotted time until softened.
  1. Chop your veggies into matchsticks, and if using, spiralize your zucchini.
  1. In a small bowl, whisk together almond butter, maple syrup, tamari, lime, and garlic. Add water if needed to slightly thin the sauce.
  1. Assemble your wraps: Pour a couple of tablespoons of water onto a large plate. Taking a rice wrap, dip it into the water until every part has been coated with the water. Do this for about 25 seconds then lay onto a chopping board.
  1. Sprinkle sesame seeds, hemp seeds across the wrap. Layer a couple of leaves of basil in the centre then add the veggies you like, noodles, anything you’re using to fill.
  1. Start from the bottom of the wrap, roll away from you and fold over the filling. Tuck each of the sides in and continue to roll until you have a wrap.
  1. Repeat with the rest of your ingredients and serve with the almond satay sauce.

 spring, recipes, rice wraps, Asian food, Asian fusion, gluten free, dairy free, vegetarian, vegetables, five a day, healthy, vegan, raw, raw vegan, healthy food, holistic nutrition, yoga girl, deliciously ella, madeleine shaw, nutrition, health, healthy living, fresh, herbs, plant based

 

Pumpkin Gnocchi With Rosemary & Chili

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, gluten free pasta recipes, rosemary, thyme, fresh herbs, pasta recipes, dinner recipes, organic, pumpkin, gnocchi, gluten free gnocchi, chili, chilli, spicy pastaThis is the perfect recipe for cold, cozy, winter evenings!

I’ve been making this at least once a week since I started having it. These pumpkin gnocchi are so moreish and simple to make. They start off a little tedious but once you get the hang of them, they really are quick to have ready.

I know pumpkin is often paired with sage and if you like that, feel free to substitute that for the herb side of things. I’m not a huge fan and really love rosemary so I add that instead. Thyme is another great choice, or mix them together! Also, you can easily use coconut oil and/or butter to pan-fry these in after they’ve been cooked.

If you’re feeling like something sumptuous and carb-y, these should do the trick!

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Ingredients:

1 egg

1 cup pumpkin (either canned, preferably organic, or fresh)

½ cup buckwheat flour

¾ cup brown rice flour

¼ tsp. turmeric

¼ tsp. salt

1/2 tsp. baking powder

1-2 tbsp. coconut oil and/or butter

1 clove of garlic

Freshly ground black pepper

Pinch of freshly grated nutmeg

Pinch of chili flakes

Fresh herbs- rosemary, thyme, sage, etc.

Directions:

  1. In a large bowl, mix together the egg, pumpkin, flours, turmeric, nutmeg, and salt and pepper.
  1. Sprinkle flour across a clean surface and taking small amounts of the dough, roll out in a long strip about 1-1 ½ cm. thick (You may need to add more flour here, just be careful not to add too much, you still want the dough light and fluffy) Cutting across the length of the strip, cut pieces about an inch big.
  1. Using the back of a fork, with the prongs facing down, roll the cut sides of each piece of gnocchi together. Roll back again if necessary to form the pasta shape. Repeat until all the gnocchi is made.
  1. Put a large pot of salted water on to boil. When it’s ready, add the gnocchi to the water and give it a stir. When the gnocchi comes to the surface of the pot, it’s ready. Drain and rinse and set aside.
  1. In a frying pan, add the coconut oil/butter. As it melts, smash the garlic clove and add to the pan. Take your herbs and toss them in either whole or chopped finely, as much or as little as you like.
  1. Toss the gnocchi in the frying pan in the herbs and oil. Season to taste. Plate up a serving and top with the chili flakes and extra pepper.

 

Roasted Carrot Ginger Soup

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Well I think the cold weather might finally be creeping in. The past couple of days have been rainy, windy, and cold (but still no snow!) although I’m not complaining. We’ve been blessed with the warmest weather I’ve ever known in November.

This recipe is perfect for right about now which is exactly why I’m sharing it. The nights are beginning to draw in quicker and we’re starting to get that feeling of wanting to hole up in the evenings to keep cozy and warm. It’s comforting and easy to make not to mention nutritious being full of beta-carotene and vitamins. Plus the ginger is great for your immune system to ward off the beginnings of any cold or flu.

You can just as easily make this without roasting the carrots and cut the prep time right down, but I love the flavor that you get from roasting these with fresh herbs and garlic.

The cashew cream is also optional but from someone who doesn’t get easily excited about soup, this takes it to another level and finishes off the bowl nicely.

Ingredients:

For the soup base:

1 pound carrots (4 large, preferably organic)

1 tbsp coconut oil

2 cloves of garlic

2 stems of fresh thyme

Salt & pepper

Sprinkling of turmeric

1 tbsp fresh ginger (approx. 1 inch piece)

4 cups veggie stock

2 heaped cups white beans (Great Northern, lima, cannellini)

Fresh rosemary & thyme, chopped (to taste, I used about ½ tbsp. of each)

For the cashew cream:

1 cup cashews soaked (minimum 4 hours or overnight)

½-¾ cup water

1 clove of garlic

1-2 tsp coconut vinegar

½ tsp lemon juice

Directions:

  1. Preheat oven to 400°F. Grease a baking dish with some coconut oil, allowing it to melt while the oven warms up.
  1. Wash and peel (if non-organic) the carrots, chop into pieces, and add to the baking dish with coconut oil. Smash the two cloves of garlic and add them to the dish along with the sprigs of thyme, turmeric, and salt and pepper. Roast in the oven for 20-30 minutes until they’re tender and ready to purée.
  1. While the carrots are roasting make your cashew cream. Add the soaked cashews to high-speed blender with the water and blend. Add a minced clove of garlic, coconut vinegar, and some salt and pepper. Taste and see if you need to add the lemon juice as well. Set aside.
  1. When the carrots are ready, remove from the oven and allow them to cool slightly before adding them to the same blender. Drain and rinse your beans and add with the veggie stock, fresh ginger, and fresh herbs. You may have to do this in batches depending on the size of your blender.
  1. When you reach the desired texture of your soup, bowl it up and swirl in the cashew cream.

Red Pepper Pesto Pasta

meatfree, meatfree monday, meatless monday, easy pasta recipe, recipes, gluten free, dairy free, vegan, vegan pasta recipe, gluten free pasta recipes, red pepper pesto, vegan recipes, pasta recipes, dinner recipes, organicThis is such a favourite pasta dish of mine and with the first rainy day since I arrived in Canada, it’s perfect for a meatless Monday dinner!

I sometimes make this just for myself, roasting one or two peppers, then sautéing some kale with lots of garlic and lemon and eating it altogether.

This pesto is made with cashews and walnuts but you can change it up with nuts or seeds that you like or have on hand. It also contains nutritional yeast, which gives it a cheesy taste without using any dairy, and supplies you with protein, amino acids, and B-vitamins.

For a pasta dish that is entirely gluten-free, dairy-free and vegan, it’s not only delicious and satisfying, but completely  nourishing as well. Top it onto pasta and you’re good to go!

Serves 4

Ingredients:

4 red peppers, preferably organic

1 cup of nuts/seeds total: I used ½ cup cashews and ½ cup walnuts

3 tbsp nutritional yeast

6 tbsp extra virgin olive oil

1 lemon juice and zest

2 cloves of garlic

Salt and pepper

500g pasta (gluten-free, brown rice, quinoa, whole grain, etc.)

Directions:

  1. Preheat your oven to 400°F. Place the red peppers onto a baking tray lined with aluminum foil- no oil, no seasoning, that’s it! Roast for 20 minutes turning once until they begin to blacken.
  1. When the peppers are done in the oven, remove them quickly and add them to a covered bowl to “sweat”.
  1. In a food processor, add the nuts/seeds and pulse until a crumbs form. Add the nutritional yeast, juice and zest of the lemon, garlic, and seasoning and pulse. Cook your pasta according to the package instructions.
  1. After about 10-15 minutes, take the red peppers, remove the skin and seeds and add them into the food processor blending well. Then with the food processor still going, slowly add in the olive oil until you reach the consistency you like.
  1. Drain and rinse your cooked pasta and add the pesto on top of it while still warm. Stir everything together until the pasta is well coated and enjoy!

 

 

 

 

 

Sweet Potato Kale Salad

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I hardly used to eat any vegetables so the fact that this salad is made up of kale of all things means it had to be pretty tasty! This is one of my favourite things to make at the moment. When kale is massaged and the plant fibers break down it turns into something really delicious. It’s also much easier on your digestion. This is one time where I invite you to play with your food: massage on!

Add to it a delicious dressing and roasted sweet potato and you really won’t be missing anything at all with this. This is hearty and satisfying on its own but you can also easily have this as a side and add whatever you like along with it.

Change it up by topping with different nuts and seeds, maybe even add some organic goats cheese or halloumi, there are endless options for this nutritious and colourful meal.

Serves 2

Ingredients:

200-250g kale, preferably organic

1-2 small sweet potatoes, cubed

Handful of sesame seeds

Handful of pomegranate seeds

Salt and pepper

Sprinkle of turmeric and paprika for the sweet potatoes

For the dressing:

1 tsp tahini

1 tbsp olive oil

¼ tsp grainy mustard

½ tsp apple cider vinegar

Dash of tamari (gluten free soy sauce)

Dash of maple syrup or raw honey

Juice and zest of an orange

Salt and pepper

Directions:

  1. Preheat oven to 375 °F. Place a dish with a knob of coconut oil into the oven to melt. Remove the dish; add your cubed sweet potato, season with salt and pepper and the turmeric and paprika. Add it back to the oven for 20-30 minutes until browned around the edges.
  1. While the sweet potato is in the oven, add your kale to a big bowl and remove the leaves from the stems. Gently rub the kale between your fingers until it softens. You may not think it’s doing anything straight away but after a couple of minutes the kale begins to wilt slightly and turn even greener.
  1. Make the dressing by adding the tahini, olive oil, mustard, orange juice and zest, apple cider vinegar, tamari, maple syrup, and seasoning and whisk together.
  1. Dress the kale with your dressing tossing it well so everything is coated. Remove the sweet potato from the oven, top the kale with it and sprinkle on the sesame seeds and pomegranate.

 

 

Carrot Falafel with Sesame Seeds

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Falafel fan I have not always been but I’ve been playing with lots of different variations lately. These have been one of the best. They’re great for a meat free Monday recipe and in trying to include more plant based recipes in your life.

Usually falafel comes fried but I’ve made these by baking them in the oven and they are so delicious.

They’re free of any flour, frying, or grease but they still have a great crunch on the outside, and are fluffy and full of flavor on the inside.

The yogurt dip tops everything off but you can easily have them without.

They’re also great to make ahead to freeze for a quick dinner in the evening, or perfect for a portable lunch.

Makes 16-20 falafel

For the falafel:

1 tin 400g chickpeas

3 carrots

1/3 cup sunflower seeds

¼ cup cashews

2 cloves of garlic, minced

1 egg, lightly beaten

1 tsp ground cumin

1 tsp ground coriander

1 tsp paprika

¼ tsp turmeric

¼ tsp black pepper

pinch of salt

handful of fresh parsley

4 tbsp sesame seeds

For the yogurt dip:

4 tbsp organic, full fat Greek yogurt (or plain coconut yogurt)

1 lime, juice and zest of

handful each fresh mint and parsley

drop of maple syrup (about ¼ tsp max)

pinch salt

Directions:

  1. Preheat your oven to 350°F. If you wish, lightly toast your nuts and seeds in a frying pan until fragrant and toasted. Add these to the food processor pulsing until you reach desired texture. Set aside.
  1. Add the carrots to the food processor and pulse. Rinse and drain the chickpeas, add alongside the carrots blending until combined.
  1. Add the nuts/seeds back in, garlic, egg, herbs, and spices making sure everything is blended until incorporated.
  1. Pour your sesame seeds into a shallow dish and taking tablespoons at a time of the mixture, form balls, then roll into the sesame seeds until covered. Pop these on a lined baking sheet continuing until all the mixture is gone.
  1. Bake in the oven for 15-20 minutes. Flip them over after the first 10 so they get evenly crispy on the outside.
  1. While the falafel is baking make your yogurt dip by adding the yogurt, lime juice and zest, fresh herbs, and seasoning to a small bowl and whisk together until combined. Serve with the falafel, warm from the oven.