Category Archives: food porn

Cauliflower Pizza

I’ve wanted to experiment with a Cauliflower Pizza base for a while now and it turned out pretty darn amazing.
My whole family enjoyed it and have requested it multiple times since.
I’ve now made a bunch of bases and frozen them for future use!
You will need-
1 whole head of cauliflower
1 cup grated cheese- I made this vegan and used Bio Cheese
1/2 teaspoon each dried oregano and chilli flakes
Pinch of salt
1/4 cup wholemeal flour
Your choice of pizza toppings
1 clean tea towel

In a food processor blitz the chopped up cauliflower head until it resembles crumbs.
Place the blended cauliflower into the clean tea towel and twist the open end of the towel so it forms a ball- do this over a sink or bowl as the aim is to remove as much liquid from the cauliflower and create a dry (or as dry as possible) cauliflower mix.
 
 
Once you have squeezed as much as you can from the cauliflower transfer it to a bowl and add the flour, spices, salt and cheese.
Using your hands combine everything and knead it into a ball.
 
 
 
Place the ball onto a baking tray lined with a sheet of baking paper.
Press the mix into large disk- this is your pizza base.
I made mine about 1cm thick.
Bake at 180 degrees in a pre-heated over for 30 minutes or until browned.
You will find the base is still a little soft but it will firm up even more once you have added your toppings.
 Remove from the oven and cover with your favourite pizza toppings- I went with a low calorie salsa over the base topped with fresh basil from the garden and more bio cheese.
Bake again at 180 degrees until the toppings have cooked and melted.
Eat and enjoy!

Advertisements

Gluten Free Tofu Dippers

I love using tofu. It’s so versatile and comes in many forms. It’s plain and pretty tasteless but adding sauces, spices and herbs can create many delicious dishes.

Silken tofu is perfect for use in cakes and to even use as vegan ‘scrambled eggs’.


I purchased some Firm Tofu to crumb; and pair with my favourite Roza’s Gourmet Sauce. In the end I couldn’t decide between the two sauces and went with both- Habanero Chilli Mayo & Smokey Aioli. 
You will need:
2 pieces of firm tofu sliced into rectangles
4 tbls gluten free flour
1/2 teaspoon each dill and oregano 
2 tbs coconut oil
1 tsp Roza’s Smokey Aioli
1 tsp Roza’s Habanero Chilli Mayo
Mix the flour and herbs.
Coat the tofu pieces in the flour mix.

Heat the coconut oil in a mini wok or small frying pan.
Once the oil is bubbling away gently place the tofu pieces in the pan and let them sizzle away for about 30-40 seconds on each side.

Once browned and crispy, using tongs place them on some paper towel to absorb the excess oil.

Plate them in a shallow dish with Roza’s gourmet sauces on the side, or you could probably just dip them in the jar.

The herbs aren’t over powering and the flavours of the sauces will come through with each dip. The tofu should be crispy on the outside and firm and moist in the inside.

Carrot Cake Bars

These are absolutely divine. 
Super rich, moist and full of goodness! These bars are easy to make, vegan, gluten free and are a perfect breakfast or snack.
You will need-
10 pitted dried dates, blended
10 dried apricots, blended
1 tbsp coconut oil, melted
3 carrots, grated
1 tbsp each sultanas, pepitas, crushed walnuts
1 & 1/2 cups gluten free self raising flour
Pinch cinnamon 
1 tsp vanilla essence
Preheat oven to 180 degrees.
Mix the blended apricots and dates with the grated carrot & melted coconut oil.
In a separate bowl mix the flour, cinnamon, vanilla,  pepitas, sultanas & walnuts.
Add the wet ingredients to the dry and thoroughly combine. 

Spread the mixture into a shallow slice tin. Using wet hands to flatten and spread the mix is easier than using a spoon or spatula.

Bake for 30 minutes and then leave to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely. 
Slice into 18 pieces.
76 calories & 1.6 grams of fat per serve.

Apple Crumble Muffins

I wanted to come up with a not overly sweet breakfast muffin using apples as I had an abundance of them!

These Apple Crumble Muffins are low calorie, light & quick to create & bake.
You will need:
125g wholemeal sr flour
1 banana, mashed
1 tbsp coconut oil, melted
Pinch of salt
Cinnamon Stick
2 peeled & sliced apples
1/4 cup water
100ml Almond Breeze Unsweetened Vanilla Almond Milk
Handful of quick oats
6 sticks of Natvia or sweetener of your choice
Pre-heat oven to 180 degrees.

In a saucepan on a medium heat stir water, sliced apples & cinnamon stick & cook until tender.

In a separate bowl add flour, salt, mashed banana, coconut oil, 3 of the Natvia sachets and almond milk. 

Once well combined add the cooked apples, remembering to remove the cinnamon stick and mix lightly.

Place a heaped tablespoon into each patty pan, you should yield 12 out of this recipe.

Sprinkle some of the oats on top of each muffin with more Natvia. Bake for 20 minutes or until ‘crumble’ has browned well.
These contain 1.5g of fat, 2.3g of fibre & 5g of sugar each. 77 calories per muffin.

Tofu Scramble

Easy Peasy!

Light, protein packed and vegan.
Tofu is so versatile & is available in many forms.  Silken Tofu is ideal for scrambling. 
Dice a pack of silken tofu and cook in a fry pan for a couple of minutes.

 Add half a jar of salsa of your choice and cook for  five minutes.  

Add herbs & spices of your choice and then sprinkle with cheese. I used Cheezly vegan cheese. 
Serve with salad or on toast. I paired it with a pulse salad that I’d picked up from Woolworths. Nutritious, and easy to make, this could be thrown together for any meal. 

Chocolate Peanut Butter Cups

These need only three ingredients and are quick and easy!

You will need- 
2 tbsp coconut oil
4 tbsp PB2*
60g dairy free chocolate chips

Melt the PB2 & Coconut Oil in a microwave dish or jug.
Place the mix into large or small patty pans- I did a few of each. You should be able to fit a tablespoon or so per two mini patty pans.
Refrigerate for 20 minutes.
Heat the chocolate chips until melted.
Remove peanut butter bases from the fridge and dollop enough melted chocolate on top of each base.
Place in the fridge until hardened.
Peel off the patty pans & enjoy!
I added a pecan to a couple as I had no peanuts in the pantry.
This mixture should make 12-15 mini cups or about 4-6 large sizes.
The mini Peanut Butter Cups are 65 calories each with 5 grams of fat.

*PB2 is powdered peanut butter that can be mixed with water to make Peanut Butter. It’s much lower in calories than regular peanut butter. It’s only available online ( try iHerb.com) at this stage. You could use a standard peanut or nut butter for this recipe.

Dairy free chocolate chips can be purchased at Coles in the health food section.

I only used dairy free because I prefer to eat Vegan.

Chocolate Mint Truffles

These were a bit of an experiment but they resulted in a tasty, minty truffle that’s soft & fudge-like on the inside!

Completely UN healthy but ’tis the season to be jolly & full.
Rather than eating them yourself, make them as a gift!

These are so easy to make & literally include a handful of ingredients.
You will need:
Two packets of mint slice biscuits
200g of light cream cheese
250g melted chocolate
Crushed candy canes/white chocolate for decoration 
 
Blend the mint slice (or any biscuit of choice) until crumbled, a few lumps are okay & easily crushed by hand.
Combine the cream cheese and biscuit with an electric mixer.
Once combined, using wet hands roll into bite size balls & refrigerate for two hours.

 

Once firm, melt the chocolate and coat each truffle and place back into the fridge.
Decorate eat truffle with some melted white chocolate or crushed candy canes or even some nuts or coconut.
Refrigerate again for a couple of hours.
Don’t eat them all at once!!
They should be stored in an airtight container in the fridge for a few days.