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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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.

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.

Indian super spice

Beauty flavour

Beauty flavour

I am a fan of creating spice blends for more speedy and flavourful cooking. Indian food is one of my favourite ethnic foods because of the diverse spices and ingredients. SUCH a tasty experience every time.

This is a great mix of spices to give you a robust all around spice hack for your cabinet.

Makes enough spice to fill a small mason jam jar.

Ingredients: 

1.5 tbsp coriander

1.5 tbsp cumin

1 tbsp cinnamon

1.5 tbsp paprika

1 tbsp cardamom

1 tbsp fenugreek powder

1.5 ginger powder

2 tbsp garlic powder

1.5 tsp red chili (cayenne)

1 tsp ajwain

1 tbsp turmeric

1 tbsp curry powder

Vegetarian Naan Pizza in 15 minutes

A meal on the fly.

A meal on the fly.

It was another one of those nights when you get home to “nothing” in the fridge or cupboards. I remembered (luckily) that I had a couple of frozen balls of naan bread dough in the freezer & with our recent local and organic fresh food order, we had PIZZA!

By far, Pizza  has to be our favourite fast food meal and if done right, isn’t unhealthy in the least. I opt out of any type of traditional pizza sauce with this one so that the flavour of the bread can be enjoyed.

Enjoy this one.

Ingredients:

1 small yam grated

1 cup spinach packed

1 tomato diced

1.5 cups broccoli florets

1 cup cheese or cheeselike product shredded

1/2 red pepper sliced

1 jalepeno cut into small rings

Naan – enough to roll into a 8-10 inch thin crust for pizza. Follow THIS RECIPE for my homemade Garlic Naan.

Method:

Preheat oven to 500 degrees and let run at this temp while prepping.

Roll out Naan dough on floured surface until SUPER thin.

Layer all ingredients however you wish onto naan. Top with cheese OR top with cheese and finish with jalepenos in case they are too hot for you. This way, the cheese absorbs some flavour and you can still pick off the hot bits before chowing down.

Place on baking sheet or pizza sheet or pre-heated pizza stone.

Cook in oven for 5-7 minutes or until edges begin to brown.

Enjoy.

Serves 2 starving adults or can be sliced up into small squares as an appy.

Health tips: 

Broccoli – full of iron & vitamin Common cold killer.

Spinach – loaded with protein, high in potassium and magnesium. Great for Veg-heads.