Mini Forklift Posted May 19, 2012 Share Posted May 19, 2012 Hi guys ~ I'll add some more recipes in here as I come up with them. Came up with this recipe yesterday afternoon, thought it turned out pretty good. The chili and spices gave it a bit of a kick JIM'S WINTER WARMER (serves two) http://www.coolrunning.com.au/forums/uploads/post-60904-0-23808300-1366491029_thumb.jpg INGREDIENTS 4 x large field mushrooms1/2 an onion1 x tin chickpeas400ml coconut milk2 x tbsp coconut oil250g firm tofu2 x cloves chopped garlic2 x bay leaves1/2 tsp cumin1/4 tsp tumeric1/4 tsp ocean/sea salt1 x red chiliPalmful of fresh baby spinach COOKING Melt a tablespoon of coconut oil, add in a clove of chopped garlic and stir fry the tofu until yellow and crispy. Once cooked, remove and put aside. Add the second tablespoon of coconut oil and throw in the the second clove of chopped garlic along with the mushrooms and finely sliced onion. Stir through and cook on a reasonably high heat for a couple of minutes. Next, throw in the chickpeas and your spices (the bay leaves, cumin and tumeric) and cover the pan while you cut the red chili; slice in half, remove the seeds and then finely dice. Once done you can throw that in the pan and add in the coconut milk, salt and the tofu that was fried up earlier. Re-cover your pan, turn down the heat and leave it to cook through for about 5-10mins. Mix in the baby spinach just before serving and you'll have a beautiful healthy dish that will fill and warm you up. Link to comment Share on other sites More sharing options...
C.O. Posted May 22, 2012 Share Posted May 22, 2012 Where are you at that it's winter? OZ I mean Aus...? Link to comment Share on other sites More sharing options...
Mini Forklift Posted May 22, 2012 Author Share Posted May 22, 2012 Where are you at that it's winter? OZ I mean Aus...?Close. New Zealand bro Link to comment Share on other sites More sharing options...
C.O. Posted May 22, 2012 Share Posted May 22, 2012 Nice. I have a friend over there. Do you know his company Sway? They make snowboard clothing. Link to comment Share on other sites More sharing options...
Mini Forklift Posted May 23, 2012 Author Share Posted May 23, 2012 No, haven't heard of them. Is he based in the North or South Island? I'm a boarder although I haven't got the chance to hit the slopes for years; used to head over to Davos at least once a year when I was staying in Zurich. Still have my old Burton board that I bought 10+ years ago haha! Link to comment Share on other sites More sharing options...
C.O. Posted May 25, 2012 Share Posted May 25, 2012 Based in Auckland. Link to comment Share on other sites More sharing options...
Mini Forklift Posted May 26, 2012 Author Share Posted May 26, 2012 Based in Auckland.Oh, maybe that's why then. I'm from Christchurch. Link to comment Share on other sites More sharing options...
VeganResistance Posted May 28, 2012 Share Posted May 28, 2012 Mean. This is simmering on the stove right now. Thanks for the share. Link to comment Share on other sites More sharing options...
Mini Forklift Posted May 29, 2012 Author Share Posted May 29, 2012 Mean. This is simmering on the stove right now. Thanks for the share.Wow, really? That makes me feel great! Genuinely interested to hear what you think of it ~ feel free to post a pic up haha. Thanks !! Link to comment Share on other sites More sharing options...
VeganResistance Posted May 31, 2012 Share Posted May 31, 2012 Sorry man, didn't take any pics. It was great! However I used a very thick coconut cream and should have used a little more and added more water instead, I also added more chilli. Link to comment Share on other sites More sharing options...
Mini Forklift Posted June 1, 2012 Author Share Posted June 1, 2012 Really glad to hear that you liked it. Link to comment Share on other sites More sharing options...
Mini Forklift Posted April 20, 2013 Author Share Posted April 20, 2013 HEALTHY MUESLI INGREDIENTS 4 cups of jumbo oats 1 cup of whole linseeds1 cup desiccated coconut (this is for flavour only) ½ a cup of each of the following: • Pumpkin seeds • Sunflower seeds • Diced apricots • Raisins • Sesame seeds• Almonds COOKING Mix together. At night soak 7 tablespoons of the above muesli in a liquid of your choosing (water/juice/milk/soymilk etc). Alternatively just mix up the seed/nut mixture and store in a glass jar – then soak two tablespoons of this overnight on its own to add to a muesli mixture of your choice. Soaking your oats overnight and eating them raw means a higher bioavailability of the oat protein, better absorption and oats only when raw, deliver prebiotics to the gut. Add any other ingredients you like – chia, fruits etc. Just before eating, chop on top your favourite topping – bananas, blackcurrants, yoghurt etc and add 3 Brazil nuts to receive your daily RDI of selenium and 3 walnuts for your brain health. Your brain is made up of over 50% DHA. There are differing views about the ideal and perfect ratio of daily essential fatty acids. What we do know is the Japanese have three times more Omega 3 fats in their bodies than the average Westerner. Vegans, who eat more seeds and nuts, have twice the Omega 3 fat level of the average American. Hemp seed oil is the only common seed oil that meets all known fatty acid needs. Another way of meeting the needs for both Omega 3 and Omega 6 fats is to combine seeds. Pumpkin seeds and walnuts are good sources of Omega 3; while linseed is richest in Omega 3, containing around 50% Omega 3 and 10% Omega 6. Avocado, sesame seeds or tahini, pumpkin seeds and walnuts are richest in omega-9. One measure of sesame, sunflower, pumpkin and two measures of linseed totaling around two tablespoons will almost guarantee your daily intake of essential fatty acids. Most people choose to grind their seeds but I am not a fan of this practice. I prefer to keep them whole and soak them overnight, hence this recipe. This recipe is markedly different to the types of muesli you can buy from the supermarket; if you are in any doubt just skim through the list of ingredients and you will see what I mean. Link to comment Share on other sites More sharing options...
Mini Forklift Posted April 20, 2013 Author Share Posted April 20, 2013 PROTEIN PANCAKES INGREDIENTS * 6 x egg whites/vegan egg white substitute* 50-100g oats* 1 x banana* 1-2 x scoops protein powder COOKING Mix all of the ingredients together. Pour into a non-stick pan with a little oil if needed and cook on a very low heat with the pan covered. Cook for around 5 minutes, make sure you flip over when it starts to bubble on top. Either eat it there and then or leave overnight in fridge and toast the following day (or it's pretty good cold as well) Link to comment Share on other sites More sharing options...
Mini Forklift Posted April 20, 2013 Author Share Posted April 20, 2013 A quick and easy lunch or dinner to make ~ brown rice, lentils, veges and sliced black olives... http://www.coolrunning.com.au/forums/uploads/post-60904-0-83767200-1365997938_thumb.jpg Coffee with a NZ fern on is optional Link to comment Share on other sites More sharing options...
Mini Forklift Posted May 12, 2013 Author Share Posted May 12, 2013 Made a delicious raw wrap yesterday for a late lunch. Consisted of yellow capsicum, carrot, mushroom and spicy pinto & kidney beans. I spread a thin layer of homemade chili sauce across the wrap so it had a good kick to it! Link to comment Share on other sites More sharing options...
Mini Forklift Posted June 2, 2013 Author Share Posted June 2, 2013 Didn't know how this one would turn out but man, was it good! I got about three decent sized meals out of it... ** Mixed raw veges lightly stir fried in coconut oil and crushed garlic** Added in a punnet of cherry tomatoes (squashed them in a bowl first haha)** 1 x tin of pinto & red kidney beans in a chilli sauce, add and mix in and simmer for 10-15mins** Add in 4 x chopped up vegetarian sausages (already cooked before added to the pan) Serve up after squeezing a lemon over the dish Link to comment Share on other sites More sharing options...
Mini Forklift Posted June 20, 2013 Author Share Posted June 20, 2013 Tofu 'Spag Bol' Serves: 4Preparation: 20Cooking: 20 INGREDIENTS 250g tofu (frozen and then defrosted, this gives it a 'mince' texture)2 onions, chopped (optional depending on if you're a vegan that eats onions or not) 2 cloves garlic, choppedOil for frying1 can tomatoes1/2 cup water2tsp arrowroot50mls tamariPasta for 4 people (they do a great quinoa spaghetti if you can get hold of it)Grated nuts (my alternative to parmesan cheese)Pepper to flavour COOKING Fry onions and garlic in pre-heated oil for 5 mins. While onions and garlic are cooking, cook pasta in a separate pot. Squeeze the tofu so it is not too moist and add into pan with tomatoes and arrowroot mixed with the water. Continue to cook and continue stirring until thickened. Pour over cooked pasta and eat ~ delicious and filling MF. Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 2, 2013 Author Share Posted July 2, 2013 OMG! That's looks delicious. I'm definitely going to make this tomorrow.Did you end up trying it, what did you think Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 2, 2013 Author Share Posted July 2, 2013 Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 2, 2013 Author Share Posted July 2, 2013 This a fabulous breakfast choice and a great way to start the day ~ avocado and herbed cashew ricotta on gluten-free grain bread Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 2, 2013 Author Share Posted July 2, 2013 This one was a nice Moroccan-inspired root vegetable tagine served with quinoa and salad... Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 8, 2013 Author Share Posted July 8, 2013 This one is really tasty and very easy to prepare: 1) Stir fry some diced tofu in sesame oil2) Drain and sprinkle sesame seeds over the tofu3) Add into a salad4) Enjoy Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 10, 2013 Author Share Posted July 10, 2013 A nice take on quinoa (credit goes to Gary Wheeler for this one)... Cook it in a light coconut milk diluted 50/50 with water then add in chopped kale, coriander and a pinch of sea salt. Link to comment Share on other sites More sharing options...
AndiMorris Posted July 10, 2013 Share Posted July 10, 2013 These all look amazing! I can't wait to try some. Link to comment Share on other sites More sharing options...
Mini Forklift Posted July 16, 2013 Author Share Posted July 16, 2013 Here's another easy throw-together salad using pre-cooked quinoa... Mixed colour quinoa, beans, tomato, avocado, toasted sunflower and pumpkin seeds, fresh herbs and chopped fresh spinach straight from the garden. Delicious Link to comment Share on other sites More sharing options...
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