Chickpea Curry – Vegan Bodybuilding Series

chickpea

Getting simple recipes down that make the cut when it comes to bodybuilding, well, isn’t an easy task. These quick recipes are meant to inspire anyone on a strict diet or preparing for a bodybuilding competition.

This meal in particular is great for pre-workout in the last 6 weeks or so of prep – for us gals in the bikini category anyway.

Ingredients: 

3 cups canned/soaked chickpeas KEEP THE LIQUID FROM THE BEANS – this is equal to 3 “meals”

1 tsp curry

1 tsp turmeric

1 tsp coriander

1 tsp onion powder

1/4 cup diced onion

2 large cloves garlic

1 tsp coconut oil ( I like the full flavour one here to sub for cream flavouring)

Method:

Heat oil in pan on medium heat, add onions and garlic. Saute for 2-3 minutes or until translucent. Add powders and mix well.

Add beans WITH liquid. Stir well and cook covered for 7-10 minutes. There should be at least 1/2 cup of liquid in there. If not, add some water.

Remove from heat after most of the liquid is dissolved.

Top with my Sriracha Salt recipe on a bed (1/2 cup) of white basmati rice.

Enjoy!

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Baked Curried Cauliflower

I love cauliflower, I love the taste and versatility it contains. While the gas isn’t a highlight, it’s well worth the punishment when you get a recipe right.

I FINALLY got this one down and once baked you can’t help but devour it all. I suggest DOUBLING this recipe right off the bat as Jeff and I ate this whole dish to ourselves.

You’ll only need one measly mixing bowl and a few ingredients to blow your own mind here – I said it.

Ingredients: 

1 medium head of cauliflower washed and broken down into large florets.

1.5 tbsp of veganaise

1/4 cup coconut flour

1/4 tsp curry powder

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp turmeric

2 tbsp chopped fresh flat leaf italian parsley

2 tbsp chopped chive or green onion (green parts only)

1 tbsp chopped fresh cilantro

Salt & Pepper to taste

**add Cayenne if you love heat!!!!!

Method:

Preheat your oven to 400 degrees – please make sure it’s a true 400!!

Next cauliflower in all ingredients but fresh herbs. It should look a little something like this:

Place on a baking sheet and bake for 18 minutes then turn and bake for 19 more.

Transfer to mixing bowl, dust with salt, pepper and add fresh herbs. Toss and serve hot!

I find this dish to be delish on its own however, you could try my lime infused aioli or  my sriracha aioli for dipping/drizzle.

BBQ curried cauliflower

I remember the first time I saw barbecued vegetables, probably 16 years ago at least – I was floored. Especially at seeing lettuce on the grill – how do they do that??? Whether you are grilling at home or on the road, I believe nearly every veggie can be cooked up quickly and tastefully on the grill. This is a great way to get rid of what’s left in the fridge because a lot of these veggies can be added to a stir-fry or simple curry. With the added BBQ flavours dishes become more robust in their taste.

I am posting this recipe as inspiration for your healthy eating summer!

Ingredients: 

1 head of cauliflower

1 tsp curry powder

Coconut or Avocado spray oil

Himalayan Salt to taste

Method:

Preheat grill to 400 degrees.

Prepare cauliflower by cutting away excess leaves and washing then halve.

Using aluminum foil with the shiny side in, place cauliflower halves cut side down on foil. Spray with oil, powder with curry and salt., continue to wrap and seal.

Place flat side down on BBQ for 10 minutes. Return and flip over for 5 more minutes.

Peek into your foil wrap to check on progress. There should be a lot of steam and you should hear snap, crackly and popping inside the package. Rotate twice more and your cauliflower should be perfectly steamed up.

Remember, you lose heat each time you open the grill so try to keep check ins to a minimum or cooking will take longer.

Roasted cauliflower curry – Vegan

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Unfortunately, I made this on a day where there was no time to take any beautiful photography of this dish. Really, the flavours are beautiful, sweet and spicy. Feel free to add MORE spice if you wish however, at the level I’ve indicated here, your kids will be able to enjoy this as well.

I served this over a bit of sprouted lentil and mung bean mixture.

Ingredients: 

1.5 cups firm tofu cubed

1 head cauliflower

1 pineapple chopped

1 red pepper

2 cups brown mushrooms sliced

2 medium yellow onions diced

1.5 inch of ginger diced

4 cloves garlic diced

1.5 tbsp indian spice get my pre-mix recipe HERE

2 cups coconut milk

1/2 cup water

Spray oil

1 tbsp coconut oil

Seasoning for cauliflower (1/2 tsp paprika & 1/2 tap garlic powder) 1tbsp lime juice

Method: 

Preheat oven to 425.

Place cauliflower on baking sheet whole. Spray with oil & lightly coat with seasoning, roast 45 minutes until browning is seen, set aside to cool.

Once cauliflower is in prep all veggies.

Add coconut oil (aromatic variety or not) to saucepan and heat until water spits in the pan when dropped into it. Medium heat.

Add garlic, ginger and onions, cook until translucent (about 3-minutes)

Add indian spice and cook for 3-4 minutes.

Add tofu and red peppers, cook for 5 minutes.

Add mushrooms and pineapple, cook for 1-2 minutes.

I LOVE this pineapple slicer dohickey because it removes the need for canned goods.

Add water and coconut oil, stir well and bring to a light boil.

While this is all simmering nicely remove the stalks from your cauliflower and prep bite-sized pieces. Add cauliflower to curry and cook on stovetop for 1-2 hours on low heat.

You can serve this over a bean/lentil medley or rice…or how it is. I’ve opted for how it is. Add a squeeze of fresh lime and chopped cilantro to each dish.

Serves 6.

 

Perfect pre-mixed curry spice

When you’re in a rush it’s far easier to have things premixed then to have to come up with a recipe on the fly.

I have created a bunch of different premixed spices for my pantry to make cooking quick and flavors reliable.

Try this Indian spice recipe here. This recipe makes enough for two batches of any kind of curry that would serve approximately six people.

Ingredients: 

2 teaspoon turmeric

2 teaspoon curry

2 teaspoon cumin

1 teaspoon coriander

1/2 teaspoon cayenne pepper

1 tsp ground cardamom

Method:

Place all ingredients in glass jar & shake well. Store in cool dark cabinet.

Haricots Blanc & Jalapeño croquettes with fresh lime aioli

Make a bundle and have quick dinner on the go

Make a bundle and have quick dinner on the go

I love returning from a trip abroad to my food staples. Most recently, I was in Cuba – you’ll have to wait for my scathing review in the coming weeks – and you honestly cannot find very much fresh or tasty food. Without going into too much detail; beans and Veganaise tasted pretty damn good after eating the equivalent of prison food for 2 weeks.

This recipe is simple, quick and super tasty. I feel like anyone would like the flavours regardless of picky palettes. Feel freer to get creative with the spices too – if you don’t have Jalapeno’s look to your spice cabinet for something else that tickles your fancy. Maybe even curry?

By the way, these little gems freeze up well, so make a double batch and freeze them!

Ingredients: 

1 large can of white kidney beans

3 cloves garlic

1 jalapeno seeded and diced

1 egg or 1 eggs worth of egg replacer/flax seed

1/2  cup bread crumbs ( I like to process my own out of leftover homemade sourdough loaf..nom nom)

1 tbsp olive oil

1/4 cup cornmeal (optional but helps with burning)

1 cup fresh chopped flat leaf Italian parsley

Salt & Pepper to taste

Aioli

1/4 cup veganaise

6 tbsp freshly squeezed lime juice

Method: 

Combine rinsed  beans, jalapeno, garlic, parsley, egg, salt and pepper  and bread crumbs in food processor. Add bread crumbs slowly and make sure that you still see some bean pieces and haven’t created a pudding out of your mixture.

Roll into about 10-12 balls, coat lightly with cornmeal and refrigerate for 30-45 minutes.

Meanwhile mix veganaise and lime juice in small bowl.

Heat skillet to medium high. Place bean balls into pan and fry until golden brown. Push down on them lightly to flatten.

Remove from heat, drizzle with aioli and serve.

Serves 2-4 as dinner or works as an appy well if balls are rolled to a smaller size.

Indian potato galette – vegan

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I’m happy to be a half-baked locavore – pun intended. As a portion of my ethics of eating, it allows me to utilize foods that are in-season and plentiful. I rarely waste and can come up with some pretty creative ideas. This recipe popped up because I had a massive delivery (in error TWICE) of organic produce. Part of me wanted to grocery shop for a less starchy meal, however, the other part of me that works out often, won.

I love spice and I especially L-O-V-E indian spice. The flavours and heat are second to none. Don’t even try to argue that with me.

Behold a galette worthy of any winter palette.

Ingredients:

1.5 head kale – chopped

2 medium yellow onions – chopped

4 large cloves of garlic – chopped

3 tbsp oil (of your preference)

6 medium & small potatoes peeled and sliced as thinly as you can with a knife (mandolins that are not accurate may slice too thinly)

4 carrots sliced thinly

1 can chick peas

2 tbsp AMAZING indian spice

1 small tsp garlic salt

3 tbsp tandoori paste

1/4 + a bit melted butter or butter-like substance (Earthbalance)

1/4 cup nutritional yeast

1/4 cup chopped fresh cilantro (optional)

Pepper to taste

Method:

Grease baking dish /casserole dish with 1 tsp oil.

Heat oven to 425/435.

Sautee onions and garlic in pan until translucent. Add chopped kale & cook until wilted.

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Stir in amazing indian spice.

Mix one can chickpeas, garlic salt & tandoori paste, set aside.

Peel, wash and slice potatoes and carrots.

Line bottom of baking dish with potatoes & carrots, layer kale mixture, then potatoes & carrots, then chickpeas, then potatoes and carrots.

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Pour melted “butter” mixture over dish.

Bake for 25 – 30 minutes at least or until potatoes begin to brown.

Add nutritional yeast, bake for another 1- minutes.

Let stand 5-7 minutes, top with cilantro, pepper & serve.

**UPGRADES**

On day one this recipe seemed a little bit dry. I have tried two variations that work out way better and keep this dish moist. Note: this does taste better day 2.

Variation #1 – use 1.5 tbsp oil of choice, 1/2 cup PANEER and blend with chickpeas and blend with tandoori paste, 3-5 tbsp water and chickpeas until creamy.

Variation #2 – grate 2 cups of cheese or cheese product of choice. Mix in between layers and top with cheese.