Welcome to my crazy world of real food cooking ...

Eat Food. Not too much. Mostly Plants. -- Michael Pollan

I wish I could take credit for that because I think it sums up how we should eat. Simply -- eat stuff that really is food, instead of stuff that is food like substance. The supermarket is almost entirely food-like-substances, and, my friends, you should probably never ever eat them.

Fortunately, there is a world of deliciousness out there, and it can all be had in a way that not only doesn't harm your health, but in a way that benefits you hugely.

I think it's important to eat stuff that satisfies you, that keeps your blood sugar stable, and that gives you stuff your body really needs to run optimally.

But baby, it's gotta taste good.

I really like getting experimental in the kitchen. I love cooking, I love layering flavours, and I love coming up with really super yummy food. I have very strong opinions about what constitutes food, and there are a lot of things I won't touch in the kitchen. Bottom line? Pretty much everything I make is ridiculously good for you even if it tastes decadent. Although there are occasional big fat cheats ... but even those stick to real food, my friends.

For food that is usual gluten free, usually free of cane sugar, usually super low on the glycemic index, full of protein, fiber, flavour, and excellent energy, join me and Alice down the rabbit hole.

Every recipe on this blog is my own original effort and idea, so please pass 'em on, giving credit where credit is due.

Many thanks, and come back often. I'm really glad you are here!


Sunday, 12 May 2013

Green and Orange Layered Terrine -- vegan and sensational!

So, it's sort of like a vegan version of my roasted layered vegetable and goat cheese terrine. I've decided to make it for mothers day lunch. Sort of fancy-ish. It will look beautiful plated on baby greens and sided with some sexy deliciousness such as sauted baby king mushrooms, and baby tomatoes with avocado. Prepare to be amazed!!


2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
500 g broccoli
1 tsp sea salt
1/2 tsp nutritional yeast
black pepper
1/2 tsp chili powder
1/4 cup water
1/4 cup chia -- finely ground

2 cups raw cashews soaked in water with a little sea salt for at least 2 hours, drain and rinse
250 g carrot
250 g sweet potato
4 tbsp apple cider vinegar
1 tsp sea salt
1/4 tsp nutritional yeast
black pepper
1/2 tsp chili powder
1/4 - 1/2 cup water
1/4 cup chia seeds -- finely ground

4 cups tomato sauce -- I still have a bunch of jars in my freezer from last falls plum tomato extravaganza.

1. process the cashews and broccoli mixture, then set aside
2. process the cashews and sweet potato and carrot mixture, and set aside
3. prepare a springform pan -- grease with coconut oil and layer with parchment
4. cover the parchment with 3/4 cup tomato sauce
5. put your first layer (1/2 of one of the colours), then 3/4 cup of tomato sauce, then a different colour (1/2 of the other), 3/4 cup tomato sauce, then the rest of the first colour, 3/4 cup tomato sauce, and finally the last layer, and the rest of the tomato sauce
6. bake in the oven on 345 for 90 minutes
7. allow to cool
8. remove springform, invert onto platter, peel off parchment, and serve

This vegan dish is simple to make although there are steps and there is a process. It is kid friendly, super delicious, and reminiscent of layered pasta such as lasagna. Rich, savoury, and totally delicious.

For mother's day this year, I will prepare this and serve it on a bed of lightly dressed baby greens, sided by sauteed king mushrooms and a salsa of diced avocado and baby tomato.

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