Spicy mushrooms with peanut slaw wraps

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I was looking for a really quick lunch fix the other day and this Asian infusion hit the spot!  Spicy mushrooms and onions with homemade peanut slaw wrapped in a corn wrap with additional spicy sauce if your brave enough.  I adapted a recipe from the book below – Rich Roll – The Plant Power Way.

Its a great book for easy family plant powered recipes and Rich Rolls story to fitness and health is very inspirational.  I’m also studying his plant powered educational course on the Mind Body Green website.  Its great for getting ideas for fueling your body for fitness and for daily meal ideas.  Click on the image to take you to his book.  Anyway back to my recipes, the ingredients are as follows…

Mini corn wraps

Mushrooms

Onions

Mini cabbages

Carrots

Peanut butter or Almond Butter

Tamari Sauce

Mirin

Rice Vinegar

Garlic Clove

Sunflower seeds

Shred the mini cabbage and the carrots and mix in a bowl, in a jar add equal amounts of soy, mirin and rice vinegar and a heaped tablespoon of peanut butter, close the jar and shake or use a small blender.  Add to the shredded cabbage and carrots and mix through.  Cook the mushrooms and onions in a little coconut oil and add a spicy sauce of choice.

Add the slaw to the corn wrap and top with mushrooms, wrap and enjoy!  Yummy! 🙂

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Courgette pancakes

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Tasty and mega simple courgette and pepper pancakes!  My kids always complain about courgettes but with a bit of good quality (next time I’ll make my own) BBQ sauce on the side these went down a treat and they didn’t even realise they were eating courgettes until the end! Lol! 😀

The inspiration for this recipe came from the Forks over Knives cookbook.  You can view and purchase the cookbook here at the link attached.
Grate two courgettes into a bowl and add 1/2 cup of wholemeal flour, finely diced red pepper and you could also add a tin of sweetcorn.  I didn’t have in the cupboard so I skipped this but would probably add it in next time for a little sweetness.  Season with salt and pepper and clump into little balls, fry in coconut oil in a non stick pan.  Serve with salad.  We had these topped with cream (soy cream) spinach sauce (recipe in the sides section) fried mushrooms and chipotle hot sauce!  We also had potatoes cooked in cauliflower cream on the side too!

Oh yummy!  😊

Two courgettes

1/2 cup of wholemeal flour

1 finely diced red pepper or colour of choice

1 small tin of sweetcorn

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The Forks over Knives plant based cooking meal plans are also available at the link below.  I have not personally tried the meal plans as I make up my own but if your new to plant based eating then I would recommend checking out the book below.

Veggie feast!

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I was so hungry tonight and in desperate need of a veggie feast after a crappy food week!  My new vitamix professional blender arrived yesterday and anyone that owns one will understand my excitement and inspiration to get cooking again.  It is an amazing machine and I’ve waited very impatiently for three years to own one…finally my blender dreams have come true ha ha ha!  Check on the picture below for a full spec.

So to give my vitamix a workout I made a cauliflower cream sauce to cook my thinly sliced potatoes and onions in the oven and topped with nutritional yeast…also know as “cheese” sprinkles in my house!  😊

Then I blended up some garlic cloves with alpro soy cream and spinach.  I cooked this lightly in the pan to create the spinach sauce for the top of the courgette fritters.  These were so simple and I made them by grating the courgettes and adding peppers and seasonings, then fried lightly in a little coconut oil.  To top it off I added some fried mushrooms in the non stick (I try to use little oil) and chipotle sauce!  The tomatoes were fresh out of the greenhouse and were super sweet on the side.

I added a huge dollop of high quality BBQ sauce and a blob of coconut oil on top of the kids potatoes for some extra fats!  I also gave them a cheeky, cacao, banana, peanut butter with a dash of soy cream on the side smoothie which they had double helpings of.

A meal full of protein, iron, vitamins and about nine different veggie ingredients, it makes me feel super happy when my kids pack themselves full of nutritious foods.  They certainly don’t all of the time, kids are kids and they are free to eat as they wish but I hope to inspire them! 😍

Superfood for super kids! 😎

All of the recipes are available in the menu and will be posted soon. 😎  I love it how blogging makes me hungry again lol!  Mmmm what to eat now…

ps – I am a vitamix blender addict now! 😊

Pasta with mixed salad

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Super quick pasta with mixed salad for lunch.

pasta

salad vegetables of choice

sunflower and linseeds for sprinkling

mozzerella balls (optional)

olive oil

Cook the pasta and whilst cooking chop up all the salad bits and bobs, then add to pasta and sprinkle with seeds, season and drizzle with olive oil.  Enjoy!

Hulk pasta (broccoli sauce)

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Super green broccoli pasta! 😊

I love this, the sauce is fluorescent green and super good for you and easy to make to for a quick supper!  I added some pan fried cashews for some extra good fats for the kids!

broccoli head

almond milk

1/4 cup Nutritional yeast (tastes like cheese and high in b12 and other goodness)

salt and pepper

cashews

so…you boil the broccoli but don’t over cook it, you want it with a bit of bite as its getting blended anyway, so you don’t want to cook all the nutrition out of the stuff!  So once boiled add to a blender with the nutritional yeast, season with salt and pepper and add enough almond milk to blend into a creamy sauce.  Then cook your pasta and add the sauce to the pasta.  Add some pan fried cashews if you desire!  Great for kids who hate the site of veggies. 😊

Aubergine & tomato tower

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I love the taste of summer!  Pan fried aubergine and fresh Italian multicoloured tomatoes from the Keith deli (for those that are local)! 😊

Slice the aubergine into thick slices and pan fry in olive oil until cooked through and add a sprinkle of salt!  Slice the tomato and layer with the cooked aubergine!  Serve, yum!

multicoloured or red tomatoes

aubergine

olive oil

salt