Black Bean Pasta (Gluten-free)
This black bean pasta is an easy lunch or dinner recipe! Spirals are tossed with black beans, veggies, and a whole lotta flavor.
Ingredients
12 oz package brown rice pasta spirals
3 cups veggie broth or water
1 Tbsp avocado or olive oil
1 can black beans, drained and rinsed
3 bell peppers, chopped
5 tomatoes, chopped
1 tsp smoked paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp ground coriander
1 tsp cumin
1 tsp Celtic sea salt
pinch of cayenne pepper
Instructions
Cook pasta until al dente according to package instructions.
Heat oil over medium heat. Add bell peppers and tomatoes and cook gently for 4-6 minutes, stirring often.
Add all seasonings and cook for another couple of minutes.
Add beans, stir and cook for a minute to heat beans.
Add pasta into the black bean sauce and toss well over medium heat for about a minute.
Serve with a drizzle of oil.
Yield: 4 servings.
Vegan Sun-dried Tomato Pesto Pasta (Gluten-free)
The sweet and sour flavor of sundried tomatoes combined with fragrant basil makes the most perfect pesto! This vegan sun-dried tomato pesto pasta recipe is gluten-free and oh-so-easy to whip up!
Ingredients
12 oz brown rice pasta spirals
2 cups sun-dried tomatoes in oil
1/3 cup extra virgin olive oil (as needed)
big handful of fresh basil leaves
1 lemon, juiced
5 garlic cloves
3 Tbsp nutritional yeast
1/2 tsp Celtic sea salt
Instructions
Cook pasta according to package instructions.
Blend remaining ingredients until combined but still a little chunky.
Mix the sun-dried tomato pesto with the cooked and cooled pasta. Serve hot or cold!
Yield: 4 servings.
Nuts About Rawnola
This is my first post in almost a year! It's been an absolute whirlwind - in the space of a year I quit my full-time teaching job, moved from the Gold Coast back to Sydney, went to Hawaii for three months, and now I'm back in Sydney, uncertain but very excited about what the future holds.
Did some experimenting in the kitchen the other day and discovered my new brekky BFF - this nutty recipe will seriously take your cereal game to the next level! You can sprinkle it on top of smoothie bowls, porridge, or just enjoy it on its own.
Ingredients
3/4 cup walnuts
1 cup quinoa flakes
12 pitted Medjool dates
1 cup shredded coconut
2 Tbsps ground flax
2 Tbsps pure maple syrup
1/4 tsp ground ginger
Instructions
Add the quinoa flakes and dates to a blender or food processor and pulse until all the dates are broken up.
Add remaining ingredients and keep pulsing until everything is well-chopped and mixed, but don’t pulse too long or else it will become a chewy ball.
Serve with plant-based milk and sliced fruit. Store in an airtight container in the fridge for up to a week.
Peppermint Carob Chia Seed Pudding
There aren't many sweet treats that I still crave from my sugar-sky-high days, but a block of mint chocolate is definitely one. So I've come up with a healthy alternative to satisfy my cravings while still nourishing my body.
Chia pudding is another breakfast favourite of mine - I love the consistency and the different flavour combinations I can experiment with. Plus you can really play around with toppings and extras!
This one looks a little bit like cement but I SWEAR it's delicious!
Ingredients (serves me for breakfast)
1/3 cup chia seeds
1 can (270 mL) Ayam coconut cream
1 heaped tbsp raw carob powder (more if you want it really caroby)
fresh juice of half a lemon
1 drop of Young Living Peppermint essential oil
1 tsp coconut nectar (optional)
1. Shake all ingredients in a large glass jar.
2. Refrigerate overnight in a bowl.
3. Serve chilled with any toppings you like, such as extra chia seeds, berries, banana, coconut, dried fruit, nut butter, fresh fruit, raw activated nuts, refrigerated coconut cream, etc.
*You can also use almond milk or another non-dairy milk instead of coconut cream, though it won't set as firm so you might want to use a little less liquid.
Carob Kibble & Coconut Quinoa Porridge
I've been hooked on quinoa ever since I organised an Amazing Race event around Sydney in 2009. One of the teams dubbed themselves "The Quinoas", piquing my curiosity about this incredible gluten-free grain. It's good for you in so many ways, one of which is it's a complete protein - ideal for vegans like me!
Over the years, quinoa porridge has become a favourite at breakfast time. There are so many different flavours and varieties you can make and this is one of my favourite combinations.
Ingredients (makes 1 bowl)
1/2 cup quinoa, rinsed
3/4 cups water
1/2 cup coconut cream
1 tbsp almond meal
1. Cook quinoa in water and coconut cream for about 12-15 minutes until liquid has evaporated and quinoa is cooked.
2. Drown in extra coconut cream and serve with avocado, coconut chips, ground ginger, and carob kibbles. Add coconut nectar if you need sweetener.
*Stick it in the fridge for 20 minutes to serve cold on warmer days.