Chickpea Pancakes with Pumpkin Puree & Roasted Tomatoes

Savoury pancakes are seriously on my latest obsession! Especially when made with chickpea flour. If you have never use it or not really familiar with it, please give it a go! It’s a very dense flour so you definitely need to add a bit of bicarbonate to make the pancakes go a bit fluffier. When I am feeling super lazy I just serve them with some mashed avocado and some chopped tomatoes, so simple but so delicious and filling at the same time.

 

If you have some extra time on hand I would highly recommend to make this pumpkin/red lentils puree. It adds a lovely creaminess and sweetness and it’s also great on its own.

Serves 2-3 people (depending on how hungry you are)

Ingredients:

For the chickpea pancakes:

1 cup of chickpea flour (also called Gram flour)

3/4 cup of water

A pinch of sea salt

1 tsp of bicarbonate of soda

For the pumpkin puree:

About 1 cup of pumpkin or butternut squash cubes

1/3 cup of dried red lentils

2 garlic cloves

1/2 tsp of cumin powder

1/2 tsp of turmeric

1tbsp of lemon juice

1 tsp of miso paste (optional but it will add lots of flavour)

Salt to taste

For the tomatoes:

About 250-300 gr of cherry tomatoes

A glug of extra virgin olive oil

Salt and pepper

Start by making the pumpkin puree. Place the pumpkin cubes onto a baking tray. Drizzle with some olive oil and sprinkle some salt & pepper. Bash the garlic clove with skin on. Add them to the tray and bake the pumpkin in the oven at 180 degrees for 25 minutes until soft.

At the same roast the tomatoes as well. Slice the cherry tomatoes in half

While the pumpkin is baking cook the red lentils. Rinse the lentils very well under the water and add them to pan. Cover them with water and cook them for 15-20 minutes until soft and mushy. Add more water to the pan if the lentils look like they have absorbed all the water and they are drying out.

Once cooked drain the lentils and add them to a food processor. Remove the pumpkin from the oven. Squish the garlic out of their skin and add them to the food processor together with cooked pumpkin. Also add in the cumin, turmeric powder, lemon juice, miso paste and salt to taste. Blitz until you have a creamy and fairly smooth puree.  Leave it onto one side while you are making the pancakes.

In a large bowl mix the chickpea flour with the salt and bicarbonate of soda. Gradually add in the water and start mixing with a whisk to avoid any lumps. Mix until you have a smooth pancake batter.

Heat up a little bit of oil on a non stick pan and once hot add in about 2 spoonfuls of the pancake batter to create a round pancake. Repeat the process until you have used all the batter.

Serve the pancakes while still warm with a dollop of the pumpkin puree on top and the roasted tomatoes.

The pancakes are best eating them while still warm If you have any leftovers you can still enjoy them the next day. They tend to go a bit hard when cold but pop them in the toaster and they will still be delicious.

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Peach & Coconut Crumble

My peach obsession continues! I just can’t get enough of this gorgeous seasonal fruit! Although they are great on their own, they are also so incredibly delicious in baking recipes! This crumble could seriously not be easier! It only requires an handful of ingredients and it’s ready in half an hour. I love serving with some cold vanilla vegan ice-cream which starts to melt when in contact with the hot crumble from the oven, it seriously doesn’t get any better!

This recipe is also relatively low in sugar as I mostly use the nature sweetness of the peaches and Natvia Natural Sweetener which works brilliantly in all kind of baking recipes.

Serves 4 people

Preparation time: 35 minutes

Ingredients:

3 ripe peaches

1 tbsp of Natvia Natural Sweetener

1/ 2 teaspoon of vanilla extract

3/4 cup of oats

1/4 cup of raw coconut chips

1/4 cup of almonds or pecans

2 tbsp of coconut oil – melted

1 tbsp of maple syrup

A pinch of sea salt

Serve it with: vanilla vegan ice-cream (the best combination!)

For this recipe I have used a cast iron pan but feel free to use a regular baking dish.

1-Start by preheating the oven at 180 degrees Celsius.

2- Cut the peached in half, remove the stone and then cut them into slices.

3-Arrange the slices at the bottom of your pan or baking dish.

4-Sprinkle the Natvia Sweetener and the vanilla extract on top.

5-Add the oats, coconut chips and almonds to a food processor.

6-Pulse (not continuously blitz) until you have a coarse kind of crumble, you don’t want to have a fine flour but have few chunky bits of nuts which will add a crunchy texture to the dish.

7-Transfer the crumble to a bow and add in the melted coconut oil, maple syrup and a pinch of salt.

8-Mix everything together until you it’s all nice and coated.

9-Sprinkle the crumble on top of peach base until all the peaches are completely covered.

10-Place the pan or baking dish and bake it in the oven for 20-25 minutes until the crumble topping starts to turn golden brown.

11-Remove the crumble from the oven and serve it straight away wile still warm with some vegan vanilla ice cream.

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Chocolate Buckwheat Granola

Making your own granola is easier than you think. I love making a big batch once in a while and store it in a jar for few weeks. Lately I have been on a real buckwheat obsession and this chocolate combination has been my favourite! Buckwheat is a pseudo grain that is rich in protein, fibre and minerals like zinc, magnesium and iron. I love the crunchy textures of the nuts and seeds combined with the rich cacao flavour and the sweetness of the maple syrup and coconut chips. For this recipe I have used Vita Coco coconut oil which is brilliant in all kind of baking recipes and it’s particularly great in this granola as it really accentuate the coconut flavour. I kept this granola relatively low sugar but please feel free to mix in an handful of raisins or currants after the granola has cooled down.

Ingredients:

Makes about 1 litre jar

1 cup of raw buckwheat groats

1/4 cup of sunflower seeds

1/4 cup of pumpkin seeds

1/4 cup of nuts of your choice – I have used almonds ( if you want to make it completely nut free just leave them out)

1/3 cup of coconut chips

2 tbsp of raw cacao powder

1/2 cup of maple syrup liquid sweetener of your choice

2 tbsp of Vita Coco coconut oil – melted

1 tsp of cinnamon powder

a pinch of sea salt

Place the buckwheat groats into a large bowl, add in the seeds, the chopped nut, raw cacao powder, cinnamon and salt. Stir everything together. Pour on top the melted coconut oil and maple syrup. Mix everything together until all the ingredients are nicely coated.

Line a large baking tray with some parchment paper and spread the granola on top until the tray is completely covered. With a spatula or the back of a spoon press it down.

Bake the granola at 150 degrees Celsius for about 50-60 minutes.  The key to crunchy but not burned granola is to make sure you stir it from time to time. So every 15 minutes, give the tray a shake or stir the granola with a spoon.

Remove the granola from the oven and let it cook down onto side for 1/2 hour. Add in the coconut chips and mix it all together. Store the granola in an airtight jar or container for few weeks.

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Tempeh Chilli

Since I came back from my sunny holiday in Croatia I have been craving warm and comforting food. Autumn is definitely on its way here in London and nothing beat a filling stew when the weather gets chilli. I love tempeh so I wanted to try to use as a “vegan mince” as it’s super ealthy, packed with awesome plant protein and absorb very easily any flavours. The result is a super chunky, juicy chilli which I have got the feeling I will make it over and over again this autumn.

I have served it with short grain brown rice, fresh corn, avocado and plain coconut yogurt and I can honestly say it was heaven! If you can please don’t skip any of these components as they really bring the dish together!

Makes a nice large pot enough to feed 4 or plenty leftovers

Ingredients:

1 onion – finely sliced

1 carrot – finely choppe

1 sweet pepper – chopped into small pieces

3 garlic cloves

1 fresh chilli -finely chopped

About 200gr of cooked beans- I have used a combination of black and kidney beans- you can also use a can of already mixed beans

About 1/2 block of tempeh – 125gr roughly – if you cannot find tempeh you can also use  frozen soy mince (like Quorn)

2 tbsp of tomato puree

2 cans of chopped tomatoes

2 tbsp of maple syrup or coconut sugar

2 tsp of smoked paprika

1 tsp of coriander powder

1 tsp of cumin powder

Plenty of salt and pepper to taste

1 tbsp of oil for frying (you can also use water instead

Serve it with:

Brown rice (my favourite is short grain)

Sweetcorn

Some sliced avocado ( highly recommended! Please don’t skip)

A dollop of unsweetened coconut yogurt (again highly recommended)

Start by preparing the tempeh. Simply place it in a pan and cover it with boiling water. Let it boil for 20 minutes. Then drain it. This will help to remove the slight bitterness of the tempeh

Add the oil to pan and add in the finely chopped onion and carrot. Fry for few minutes until the onion start to soften. Add in the crushed garlic and all the spices. Cook for another minute stirring continuously. Add in the chopped pepper, beans, tinned tomato and tomato puree. Mix everything well together. With your hands crumble the tempeh and add it into the pan. Add the maple syrup and give another good mix. Put the lid on and cook the chilli on a low heat for 30 minutes. Add in the salt and pepper (be generous) and cook for another 2-3 minutes.

While the Chilli is cooking I cook the brown rice and sweetcorn. If you are using sweetcorn I just steam it for 20 minutes and the slice the corn kernel off the cob.

Serve the cilli with some brown rice, the sweetcorn, some sliced avocado and a generous dollop of coconut yogurt. I also like to drizzle some extra virgin olive oil, a squeeze of lime juice and some chilli flakes.

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Beauty Mylks

Call me a geek but making my own nut milk is just so much fun! Don’t get me wrong, we are so lucky to live in a time when the dairy options are literally booming ( at least in the UK) and where we are really spoilt for choice! From cashew, tiger nut, hemp seeds to oats and peanut mylk the sky seems to be really the limit! I do have some favourites which I regularly buy from the store but whenever I have the time (and I remember) I try to make my own nut or seed mylk. The beauty of making your own is that you can really experiment with different flavours and nuts/seeds combinations to create your very own personalised drink of choice.

The 4 below are definitely my favourites which I have been making over and over again as they are soo delicious! I like to call them Beauty Mylks because they all have particular beauty benefits which your skin will thank you for.  Generally nuts and seeds are all incredibly beneficial for our skin as they are a great source of healthy fats to keep our skin plump and glowy.

I hope you enjoy making them and please let me know which one is your favourite!

Few notes:

  • The amount of sweetener needed for each mylks is entirely up to you. I tried to keep it not too “sugary” but please feel free to adjust it to your personal taste.
  • I like my nut mylk to be super creamy that’s shy I have used a relatively small amount of water. If you like it a bit more watery (or you just want to get a larger amount of nut mylk) feel free to add more water, it will still be delicious!
  • I have used vanilla bean paste or powder as they are so much more flavoursome than vanilla extract. You can really taste the difference!
  • I have had so much fun playing around with different nuts/seeds combination but please know that you can totally switch them up to other nuts/seeds too! These are just my personal favourites 🙂
  • Since these mylks are completely free of emulsifiers or additives they will naturally “separate” when stored in the fridge. Don’t worry, it’s totally normal! Just give the bottle a shake and you are good to go!
  • Store them in an airtight jars or bottles in the fridge for up to 3 days. Again, they completely raw and unpasteurised so they won’t last as long as the store bought ones.

Chocolate Mylk:

Raw cacao powder is a bomb of skin loving antioxidants, even more than blueberries!

1/4 cup of hazelnuts – soaked overnight or for 6-8 hours

1/4 cup of pecans – soaked overnight or for 6-8 hours

3 tbsp of raw cacao powder

3 tbsp of maple syrup

A pinch of sea salt

1/2 tsp of vanilla bean paste or powder

3 cups of water

Drain and rinse well the soaked nuts. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk.  Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy. Taste for sweetness and add more maple syrup if needed.

Matcha Mylk:

Hemp seeds are probably my favourite seeds, they are super rich in protein and omegas 3 and vitamin E, essential to keep you skin plumped and glowy.

1/4 cup of hemp hearts ( no need to soak them)

1/4 cup of raw cashews – soaked overnight or for 6-8 hours

2 tsp of green tea matcha powder

1 tbsp of maple syrup

A  pinch of sea salt

1/2 tsp of vanilla bean paste or powder

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender with the hemp hearts and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy. Taste for sweetness and add more maple syrup if needed.

Salted Caramel:

Maca powder is one of my favourite superfoods! It can help to balance your hormones so it’a particularly  good if you like me tend to have hormonal breakouts before that time of the month.

1 cup of raw cashews – soaked overnight or for 6-8 hours

1 1/2 tsp of maca powder (it what gives the caramel flavour)

1/2 tsp of cinnamon powder

1/2 tsp of sea salt

1/2 tsp of vanilla bean paste or powder

3 pitted medjol dates

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy.

Vanilla:

I always think sunflower seeds are totally underrated! Apart from being an excellent source of B vitamins, iron and zinc they are also a great source of essential fatty acids which encourage smooth and soft skin.

1/4 cup of raw macadamia nuts – soaked overnight or for 6-8 hours

1/4 cup of sunflower seeds

1 tsp of vanilla bean paste or powder

1 tbsp of maple syrup

A pinch of sea salt

3 cups of water

Drain and rinse well the soaked cashews. Place them in a blender and add the water. Blend everything really well until the nuts have completely disintegrate and you have a foamy and white mylk. Pour the milk into your nut milk bag and with your hands strain the milk into a large bowl (better to avoid spilling everywhere). Give the blender a quick rinse and add the strained milk back in with all the other ingredients. Blend again until super smooth and creamy.

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Simple Baked Beans

I have been obsessed with these beans!! They are literally the best! I have been loving eating them for breakfast, lunch and dinner. By using fresh tomatoes the sauce is just so rich and full of flavour.  I love making a big batch so I can have them on hand when I can’t be bothered to cook or I haven’t got the time. My favourite way of serving them is with some crunchy sourdough and some creamy avocado, if you want to go for a brunch style dish then add some scramble tofu and weekend breakfast is sorted!

Makes a big batch which last me for the whole week in the fridge!

Ingredients:

1 white onion – peeled and finely chopped

500gr of cooked haricot beans or cannellini beans

550 gr of fresh tomatoes (ideally vine tomatoes) roughly chopped

1/2 cup of good quality tinned tomatoes or passata

2 tbsp of tomato puree

1 tbsp of coconut sugar

1 tsp of apple cider vinegar

1/2 tsp of salt (or more depending on your taste)

A drizzle of oil for frying

Heat up the oil in a large pan. Add in the finely chopped onion and cook for 5-7 minutes on a low to medium heat until the onion starts to soften and caramelised. Add in the fresh chopped tomatoes, passata and tomato puree. Cook for another 5 minutes until the tomatoes have started to fall apart. Add in coconut sugar, vinegar and salt. Give everything a good stir and cook for another 10 minutes. Once the fresh tomatoes have almost dissolved into the sauce blend it all up. I have used a hand blender but any blender will work. Blend the tomato sauce until super smooth and creamy. Put it back Into the pan (is using a normal blender) and ad in the cooked beans. Mix it all together and cook the beans for another 15-20 minuets on a low heat. If the sauce it’s a bit liquid don’t worry the excess water will evaporate during the cooking time.

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Sweet Potato & Tofu Burger

The heatwave seems to have finally subsided, but I’m still enjoying everything summer has to offer by BBQing and dining al fresco. I am therefore so excited to have collaborated with Weber UK, to create the ‘Ultimate Vegan Burger’ using the Master-Touch Charcoal BBQ. To do this I used a combination of chickpeas, tofu and sweet potato to create the perfect “meaty” consistency. I also added a generous amount of BBQ sauce to create a sweet, smoky flavour. To accompany my burger, I grilled some veggies on the BBQ – they were so delicious, a serious feast! I particularly loved the potatoes (which I partially cooked beforehand) as the BBQ cooked them perfectly, leaving them crispy on the outside and fluffy on the inside.

When it comes to cooking my veggie burgers I usually use the oven or quickly fry them in a pan, but using the Weber Master-Touch Charcoal BBQ made a huge difference! Cooking on charcoal added a ton of flavour to the burger creating a delicious smoky flavour.

Whether, you’re a carnivore or a plant eater I guarantee you will love this plant-based version of the classic burger, it’s just utterly mouthwatering, tasty and super satisfying! Maybe an idea for you next Meat Free Monday? 😉

Ingredients: 

Makes about 6-7 patties

For the burger:

200g cooked sweet potato (around 2 small sweet potatoes)

140g firm tofu

200g cooked chickpeas

4 tbsp of good quality BBQ sauce + extra for brushing the burgers

100g of breadcrumbs (use gluten free if needed)

1 tsp of salt

1/2 tsp of black pepper

Toppings:

Sliced vegan cheese

Pickled gherkins

1 sweet onion

Iceberg lettuce

Ketchup

Brioche buns

Method:

To cook the sweet potatoes wash them and place on a baking tray. Using a fork prick them all over and bake in the oven at 200 degrees Celsius for 40 minutes until super soft and squishy. I wouldn’t recommend steaming them as they will retain too much water. Let them cool down for 10 minutes. Remove the skin and using a fork mash them down really well.

In a separate bowl with a potato masher (or a fork) break down the chickpeas. You want to make sure they are all mushed up and there are no whole chickpeas remaining. Add the chickpeas to the sweet potato and mix well.

Using your hands crumble the tofu into a separate bowl, then add the BBQ sauce, breadcrumbs and seasoning. Mix everything until it is combined, adding more salt if necessary. Next add the mix to the sweet potato mixture and place in the fridge for 1 hour.

After 1 hour scoop out a small amount of the mixture (slightly less than a tennis ball) and shape it into patties. Brush them with some oil and a generous layer of BBQ sauce. Place them in the fridge for a further 10 minutes.

Light the BBQ and place the burgers directly onto the cooking grates, allow the burgers to cook one side for 8-10 minutes. Flip them onto the other side and cook for the same length of time until they are nice and crispy. Add a slice of cheese to each burger before replacing the lid of the BBQ. Cook for another couple of minutes.

Lightly toast the underside of each half of the bun, remove then build your burger. Serve with chopped iceberg lettuce, sweet onions, pickled gherkin and ketchup.

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Cycle Syncing

Last Saturday as pretty much every Saturday morning I went to the gym for my 1 hour high intensity workout. It was the 3rd day of my period and I woke up feeling a bit lethargic, but being my usual go-go-self I went anyway thinking: “ I am sure I will feel so much better after a good sweaty session”. How wrong I was! I literally drag myself back home (I also had to cycle 25 minutes back) feeling absolutely exhausted. I had a huge breakfast thinking that maybe I was just really hungry and in need of energy (i usually work out at empty stomach) but even after a huge bowl of porridge I wast still feeling drained and depleted.

I changed into my pjs, went to bed and basically call it a day.

I know this might sound a bit dramatic but in that moment really hit me that maybe after 5 years of healthy eating/living I am still not really in sync with my body (at least not all the time) . If you follow me on Instagram you know I like to lead a pretty active lifestyle. I love working out consistently or I just I love being active in general, I also tend to work or doing something pretty much at any given day. I love what I am doing so I guess it doesn’t really feel like work so I tend to rarely take a proper break. Basically I am of those people that struggle to sit still for more than 1/2 hour.

On that Saturday, while laying in bed and feeling sorry for myself I couldn’t help but wonder if there was something which I was missing? So I started doing some research and I came across the term Cycle Syncing. In case you are not familiar with the term ( I wasn’t) cycle syncing is basically when you adapt your diet, exercise routine, social calendar, and even important work engagements to the different phases of your monthly menstrual cycle. That way, you give your body the support it needs, rather than pushing it to perform at the same high level at all times.

Boom! That was literally a light bulb moment for me, I realised that I didn’t have a clue about my cycle. Like nada, zero, niente. I don’t even write down the first day of my period. Leave alone paying attention to my follicular phase ( didn’t even know what that is).

To make it simple, us women go through 4 phases during the spam of 4 weeks:

1- Menstrual- Roughly from day 1 of your period to day 5 : During this phase your Estrogen is on the rise. It’s advisable to drink soothing teas, like chamomile ( I personally love mint tea) to fight cramps. Avoid fatty/salty foods, alcohol or caffeine. Exercise: keep it gentle and prioritise rest. Restorative yoga or light stretch are great options.

2- Follicular – from day 6-14: Estrogen and Progesteron are on the rise. Eating food that helps metabolising progesteron can be helpful, like sprouted and fermented foods like kimchi and sauerkraut (my favourite). Keep exercise still light so hiking, cycling, light runs and vinyasa flow yoga are all ideal.

3- Ovulation– from day 15-17: Your testosterone and estrogen are peaking, maximizing your energy levels. This is the time where high intensity workouts are ideal. With your estrogen at an all-time high, you should eat foods that support your liver. Focus on anti-inflammatory foods like whole fruits, vegetables, and almonds. They pack incredible health benefits, including anti-aging properties and protection from environmental toxins, which are known to have an impact on your hormones.

4- Luteal – from day 18-28: Estrogen and progesterone are high. Your body is preparing for another cycle so your energy levels might be a bit low. Doing light to moderate exercise might be the best. You might want to focus magnesium rich foods that fight fatigue like dark chocolate, pumpkin seeds and spinach. Also since the luteal phase is the one before your period you might want to focus on eating extra healthy to avoid as much as possible any discomfort during your period.

Overall eating a variety of whole foods is definitely super important to help balancing your hormones and to help your body to thrive. I have to admit that since I have been on a plant based diet my period is definitely not as painful as it used to be and in general I have more energy. However as happened last Saturday I definitely have days where I need to remind myself that I am not Wonder Woman but just a woman that has her ups and downs, emotionally and physically.

I am definitely going to try to be more in sync with my 4 phases and allow myself to feel tired, lethargic or not as energetic instead of fighting and pushing myself all the time. I also will try to pay a bit mote attention to what I am eating and try to stay away from caffeine especially during my period to see if that has a positive effect.

I am actually really excited to embark on this journey of self discovering and hormones alignment ( does that even make sense??) and I cannot wait to share more with you! I am starting to realise (better late than never, right) that although what we eat has a huge impact on how we feel other factors are super important too, aka our hormones!

I am also trying seed cycling again ( last time I tried I struggle to be consistent with it) and I cannot wait to see if it has a positive effect on my hormones or skin. Definitely stay tuned for that!

Lots of Love

XX

Elisa

 

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Sweet Potato & Berry Smoothie Bowl

Adding a sweet potato to a smoothie might seem a bit weird but trust me, it’s a game changer! It create the most gorgeous and creamy consistency, it will literally feel you are having pudding for breakfast!

Ingredients:

Prep Time: 10 minutes

Serves 2

1 frozen bananas

About 1 cooked and frozen sweet potato

1 cup of frozen berries of your choice – I have used a mix of blueberries and raspberries

1 tablespoon of nut butter of your choice – I have used peanut butter

3/4 cup of coconut water/coconut milk – or more if your blender is struggling

Toppings:

Granola

Sliced banana

Fresh berries

Coconut chips

Or anything you like!

Simply place all the ingredients into a blender and add gradually the almond milk. Blend until creamy and smooth. You want to achieve a ice cream kind of consistency.  Scoop it out and pour into bowls. Top with the toppings of your choice and enjoy!

 

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Stuffed Courgettes

Courgettes are in season right now and I can’t get enough of them! This recipe is perfect for when you have guests around and you want to make them something extra special. They look super fancy but they are very simple and made with only few ingredients.  I love the fresh t0matoes combined with the brown rice and tofu, so flavoursome and filling!

 

Ingredients:

4-6 round courgette

1 block of firm tofu (roughly 280gr)

1 cup of cooked brown rice

1 onion – finely diced

3 cloves of garlic – crushed

200gr of fresh tomatoes

2 tbsp of tomato puree

1 tbsp of Tamari or soy sauce

3 tbsp of nutritional yeast

A generous handful of fresh basil leaves – finely chopped

1 tbsp of dried or fresh oregano

Salt and pepper to taste

Cut the top off the courgette. With a teaspoon remove the inside white flesh so you get left with a courgette “bowl”. Place the empty courgette on a baking tray, drizzle with some olive oil and a pinch of salt and roast them in the oven at 200 degrees celsius for 15 minutes until they start to go slightly soft.

Roughly chop half of the courgette pulp. I didn’t use all of it as I think it might make the filling a bit too watery. So I froze the rest to use in smoothies.

While the courgette are cooking in frying pan add a bit of oil and the finely chopped onion. Fry for the few minutes until the onion soften and start to caramelised. Add in the crushed garlic and cook for another minute. Add in the chopped courgette flesh, tomatoes, tomato puree and soy sauce. With your hands crumble the tofu and add it to the pan together with the brown rice. Add Cook on a high heat for 10 minutes until the filling as thicken and all the water from the courgette and tomatoes has evaporate. Finally add in the herbs, salt and pepper.

Stuff your courgette with the filling. Pop the “lid” on and place them back in the oven for another 8-10 minutes. Serve them while

 

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