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!

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.

Mexican Food Spice – Ole!

Mexico's spellbinding spice markets.

Mexico’s spellbinding spice markets.

I love Mexico. We love Mexico actually. Jeff and I have traveled to Mexico at least once or twice per year for the last four years. It’s close, beautiful and has some of the most diverse landscape and fantastic folks around.

With that said, you must know that I love spice. Flavourful or just plain hot – it’s a staple in our home.

Having pre-mixed spices in your pantry comes in extremely handy when you’re in a rush. I put together this no fuss mixture for one of my recipes and decided I should break it down here for better use to you all.

Mexican spice: ** I love to mix a batch of this together when I have time to have it handy for quick use rather than pulling out all the spice jars. **
Mix together 1.5 tbsp each: chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in air tight glass jar.
The beautiful image in this recipe came from: 

White bean & chickpea hummus

Perfect for picnic season an on-the-go snack or a lazy lunch. The creamy flavour of white beans with the mediterranean vibe of chickpeas makes this hummus just a little different.

You can go full bore and use only white beans for a strictly puritan bean dip – either way, it’s delish.

Check out my quick and easy dipping crisp recipe added here.

Ingredients: 

1 can of organic white beans or 1 cup soaked dry beans

1 can of chickpeas or 1 cup soaked dry beans

4 cloves garlic

1/4 tsp Himalayan rock salt

1 tsp Herbamare

1 tbsp apple cider vinegar

1 tbsp nutritional yeast

1 tbsp avocado oil

Paprika to garnish

Water as needed

Method: 

Combine all ingredients in food processor and add 2 tbsp filtered water. Process until smooth. Add water if needed if mix does not become creamy.

Sprinkle with paprika to finish.

Try your own homemade crisps for dipping!

Ingredients: 

1 package Ezekiel sprouted whole grain tortillas

Spray coconut oil

Garlic infused sea salt

Method:

Preheat oven to 375.

Use a pizza cutter to achieve triangular chip shape.

Lay out crisps on baking sheet and coat lightly with oil and a dusting of salt.

Bake for 5-7 minutes or until hardened. Keep an eye on these as they will burn up quickly.

Roasted cauliflower curry – Vegan

IMG_6791

 

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.

Potato Cakes with Mushroom Gravy

Ciao! Winter crisper sweep.

Ciao! Winter crisper sweep.

This recipe came from an urgent need to get food cooked up before it went bad. Waste nothing whenever possible is my main kitchen motto.

Spring is finally here so this is a great homage to winter. Once this dish is behind you….it’s on to lighter and sweeter things!

Ingredients: 

5 medium yellow potatoes

4 medium carrots

2 medium parsnips

4 small beets

1.5 tbsp dried rosemary

1 cup fresh arugula

1 tbsp olive oil with chilies/spiced oil – for roasted veggies

1 tbsp olive oil for cooking potato balls

3 tbsp freshly diced chives

1/4 cup Asiago cheese

Gravy: 

2 cups sliced mushrooms (any kind but Portobello will do)

2 medium yellow onions

5 cloves garlic

1 tbsp dried parsley

1/2 tsp Himalayan salt

1 tsp cracked pepper

3/4 cup white wine

4 tbsp balsamic vinegar

1.5 cups water with 2 large tbsp corn starch dissolved into it

1.5 tbsp tamari

1 tsp granulated raw/unprocessed sugar

4 tbsp butter/earth balance

Method: 

Preheat oven to 475

 Gravy – On stove top melt butter on medium heat. Add garlic and onions and cook for approximately 5-7 minutes or until translucent. Add mushrooms and tamari. Cook until mushrooms have started to brown.

Add wine, vinegar and sugar. Cook for 1-2 more minutes.

Add remainder of ingredients and stir until mixed well. Bring to boil then allow to simmer for 2-3 minutes.

Keep warm while you prep the rest of the meal. 

Continuing on……

Slice all root veggies, coat in oil and rosemary. Place on cookie sheet. Bake until tender/browned. This takes about 40 minutes in my horribly inconsistent oven.

While veggies are roasting boil chopped potatoes on stove top until super tender. Mix in cheese & chives and mash until smooth.

Heat up your oil in a non-stick or well-greased pan on the stove top to a medium heat. With a large tablespoon, spoon out potato balls and brown on each side.

Plate potatoes and root veggies on arugula and drench with mushroom gravy.

Serves 4.