KITCHENWARE:
Small pans: http://bit.ly/2Fca968
Large pan: http://bit.ly/2F9W5db
Kettle: http://bit.ly/2I2qbRI
Magimix food processor: http://bit.ly/2sY6GXp
Measuring cups: http://amzn.to/2tIfqB2
Measuring spoons: http://amzn.to/2IlCQzv
Chopping board: http://bit.ly/2FbwRLN
Garlic rocker: http://bit.ly/2pusyo8
Tongs: https://bit.ly/2rNFzLh
Spoon: https://bit.ly/2H3WsdJ
Whisk: https://bit.ly/2MGlv6F
Grater: https://bit.ly/2K0tU74
Lemon squeezer: http://bit.ly/2FVGtyM
Plates: http://bit.ly/2oOLMV5
Cutlery: http://bit.ly/2tflmBh
Chopsticks: https://amzn.to/2KFou0V
Tall glasses: http://shopstyle.it/l/Bq5d
Short glasses: http://bit.ly/2FtsHQ5
MISO SESAME MUSHROOMS & RICE (Serves 2)
400g mushrooms
2 tbsp miso: https://amzn.to/2OGEwpK
1/4 cup sesame seeds
2 cups stock
1 cup rice
Spring onions, chilli, coriander, lime to garnish
Pre-heat the oven to 180 degrees celsius. Trim the mushrooms and add those to a lightly oiled baking dish with the miso paste. Using your hands, gently massage the miso paste over the mushrooms to coat each one well. Sprinkle the sesame seeds over the top, then shake the baking dish to again coat the mushrooms well. Place in the oven to to roast for 40 minutes, and meanwhile cook your rice. For more flavour cook your rice in vegetable stock for around 25 minutes. Halfway through, turn the mushrooms gently so that they cook evenly, and then once the rice is cooked, remove from the heat and drain if needs be. Plate the rice and then remove the Sesame Miso Roasted Mushrooms from the oven, place them on the rice then add a splash of boiling water to what’s left in the baking dish, stir then use that as extra miso broth-y sauce over the mushrooms. Serve with chopped spring onion, sliced chilli, fresh coriander and a wedge of lime.
SUN-DRIED TOMATO PESTO SPAGHETTI (Serves 2)
Spaghetti
1/2 cup sun-dried tomatoes: https://amzn.to/2L9WiUR
(+2 tbsp oil from jar)
1/2 cup fresh basil
Juice 1/2 lemon
2 cloves garlic
3 tbsp nutritional yeast: https://amzn.to/2mzJOHj
2 tbsp pine nuts: https://amzn.to/2LzqXep
Salt
Fresh basil to garnish
Fill a pan with boiling water and a pinch of salt. Add in the spaghetti and allow to cook until al dente. Meanwhile, make the Sun-Dried Tomato Pesto, by adding the sun-dried tomatoes to a food processor, along with the 2 tbsp of oil from the jar, the basil,lemon juice, garlic, nutritional yeast, pine nuts and some salt, then blend together for around 20 seconds (do not over blend as it becomes sticky!). Once the spaghetti is cooked, drain it off, add it back to the pan, then add in the pesto and turn it through. Serve with fresh basil.
SWEET & STICKY NOODLE STIR FRY (Serves 2)
1 tsp coconut oil
1 white onion3 cloves garlic
2 carrots
1 small head broccoli
300g baby button mushrooms
Wholewheat noodles
Cashews: https://amzn.to/2nccaI8
Cashews, fresh coriander to garnish
SAUCE:
5 tbsp Coconut Merchant Coconut Honey: https://amzn.to/2LzZl4V
1 tbsp Coconut Merchant Savoury Sauce: https://amzn.to/2zW7Q9f
1 tbsp sesame oil: https://amzn.to/2LuZFVY
2 tsp sesame seeds: https://amzn.to/2Lbn9Qt
2 tsp five spice
1 tsp crushed chilli flakes
1 thumb-size piece grated ginger
Juice 1/2 lime
Heat the coconut oil in a large pan or wok, then roughly slice the onion and add that into the pan, mince the garlic, add that in too and fry everything off for a few minutes. Next slice up the carrots, red pepper, trim the broccoli and half the mushrooms, and add everything to the pan. Turn that through well and leave it to fry off whilst making the sauce. For this mix all sauce ingredients together in a bowl and whisk. Add the sauce into the pan and turn it through to coat the vegetables. In a separate pan, boil some water and add in your noodles and once cooked, drain off and add into the stir fried vegetables. Turn it through once more and serve with cashews and fresh coriander.
GNOCCHI IN TOMATO & SPINACH SAUCE (Serves 2)
1 tsp oil
2 cloves garlic
1 tsp crushed chilli flakes
90g fresh spinach
2 cups passata: https://amzn.to/2myM41O
3 tbsp nutritional yeast: https://amzn.to/2mzJOHj
Salt & pepper
1 pack vegan gnocchi: https://bit.ly/2OsMWBN
Pine nuts, basil to garnish
First add boiling water to a large pan with a pinch of salt. Add in the gnocchi – it only takes a few minutes to cook, once the gnocchi starts to float to the surface, remove them with a slotted spoon and set aside in a dish with a drizzle of olive oil. Drain off the water, then to the same pan, add the oil then mince the garlic, add that in next and fry it off. Add in the chilli flakes and turn those through before adding in the spinach. Wilt down until the water from it has evaporated, then add in the passata. Turn that through, then add in the nutritional yeast, and season with salt and pepper. Stir, then add the cooked gnocchi back to the pan and stir again. Serve with crushed pine nuts and fresh basil.
I’M WEARING:
Happy Earth tee: http://bit.ly/2OmNIAg
Bracelet: https://bit.ly/2nEhEeW
Ring: https://bit.ly/2MOb2pj
Credit: YouTube
