Just a quick post to say I hope you all got to spend the day with those that you love. May you be blessed with many minions for the New Year 🙂
Stay awesome x
Don’t fall over sideways! Yes, I’m posting for the second time within two days. It would probably help you understand if I explain two things. Firstly, I’ve sprained my foot so have been couch ridden for a week and likely to continue to be so for at least another week. I don’t think there is a cooking blog I haven’t read this week, so naturally my thoughts turned to my little blog! Secondly, my husband has got himself a new toy – a motorbike. So weekends that were previously filled with entertaining him now find me alone on the computer while he goes for a ride with his mates. I can’t complain, really. It’s actually nice to get a little ‘me’ time on the weekend.
So as you can see from the image above, I’ve been getting heavily into watermelon lately! Weather here definitely heated up and it got up to 43 degrees Celsius here on Wednesday! Was a good day to be inside with the air conditioning of full blast! So it’ been the perfect weather to be eating summer fruits. I’m pretty much eating a quarter of a watermelon and a mango everyday. That is my idea of heaven!
Also, because I’m currently couch bound, I’m trying to be ultra careful about what I eat since I’m limited to a Pilates DVD for exercise. It’s been hard because I’ve really been getting into my running and now I’ve been recommended not to run for a month by the doctor! 😦 On the upside, it’s given me a new appreciation for things like yoga and Pilates. I always felt to uncoordinated to go to classes and the few times I did go, I found it a little boring. I’m now seriously considering signing up with the local yoga studio and continuing to practice it at least once a week, even when I’m back up and running (forgive the pun!).
Anyway, enough about me. I wanted to share a little recipe that I have been pretty much eating everyday for lunch this week. My husband loves the hommus I make in the Vitamix, so this week I thought I might mix it up a little bit and add roasted capsicums. Nothing new or particularly ground breaking, I know, but WOW! I will definitely be rotating this regularly through my repertoire now!
Roasted Capsicum Hommus (makes a LOT! About 20 serves)
adapted from the Vitamix recipe
2 cans chickpeas, 1 drained & 1 with liquid
1/4 cup raw sesame seeds
1/4 cup lemon juice
2 garlic cloves
1 – 1 1/2 teaspoons cumin
2 large red capsicums
Pre-set grill to high. Core the capsicums, remove all seeds and membrane and cut into quarters. Lay on a large baking tray and press down with you hand so they lay flat. Once grill is hot enough, play tray directly under the element but not touching. Let char until skins are blistered and blackened (You may want to have your overhead fan on!). Once ready, place capsicum in a bowl and cover with cling-wrap. This will help ‘steam’ the capsicum skins and make them easier to remove. Once cool enough to touch, remove skins.
Place capsicum flesh, along with all other ingredients in a high-speed blender.* Blend until smooth, scraping down the sides when required.
To serve, try dusting it with a little smoked paprika.
* I recommend a high-speed blender, like Vitamix. If you don’t have one, a food processor should work fine.
While this hommus is beautiful just as a dip, I love it in wraps! It makes a great, creamy and satisfying filling.
Roasted Capsicum Hommus Wrap (serves 1)
1 gluten-free wrap or tortilla
1/4 cup of Roasted Capsicum Hommus
2 small falafel, crumbled (I used the Yumi’s brand)
1/4 a red capsicum, sliced
1/2 an avocado, sliced (I usually weigh it, about 50 grams)
Shredded basil (optional)
1-2 handfuls of baby spinach
Vegan mayonnaise (also optional)
Spread the hommus down the centre of the wrap, stopping about a good inch from the bottom. Top with crumbled falafel, red capsicum, avocado and basil.
Top with as much baby spinach as you can cram into the wrap (I like lots!).
Fold up the bottom, then bring the two sides together to enclose the wrap. I got a bit carried away with my fillings and had great difficulty wrapping the sides together! So I had to take a picture of me holding the wrap as if I’d let go, it would have fallen apart!
Voilà! You have a healthy, tasty and satisfying lunch. Try not to be like me and make a total mess of yourself whilst eating! To balance out the meal, finish it off with a piece of fruit, like a mango, because mangos are awesome!
So what vegan/vegetarian fillings do you like in your wraps? I’m always looking for ideas!
Stay awesome x
I know, it’s been forever since I posted. The new role that I spoke about last time I posted has totally taken over my life! In a good way, though 🙂 Now I get my weekends off and I work more regular hours. Only problem is I leave as the sun comes up in the morning and I get home maybe an hour before sunset (thank the heavens for daylight savings!). Once home, I cook dinner, maybe have an hour to do study and/or read and then it’s bedtime again. I’ve really just been to distracted and exhausted to post. Plus the longer I don’t post, the more I wondered if I should just chuck this blog in and not post ever again?
Happily, it’s summer in Australia and almost Christmas. What better time of year to slowly start posting again, especially with all the wonderful and inspirational posting going on by other bloggers!? If you’re an Aussie, like me, you probably phased out a little during the weeks of Thanksgiving posts from our American and Canadian counterparts! Maybe not as interested in the hearty winter meals they are posting when all you want is for it to be cool? But now it’s time to start thinking about Christmas. Some of you might be in the same boat as me where you’re the only vegetarian/vegan so you pretty much have to bring your own food! Not only that, but you want people to try it and realise how awesome vegetarian and vegan meals can be!
I’ve left it a little late to create any wonderful or creative recipes myself, but here are a few that I am planning to whip up on Christmas Eve and Christmas Day.
Quinoa and Mushroom Stuffed Bell Peppers from Eat To The Beet. I’m thinking I might make a cheezy, bean-based sauce to stir through the rice before stuffing the capsicums. This will be my main which I will share, of course!
Creamy Kale and Mushrooms from Road Warrior Vegan. I think this will make a beautiful side dish!
After that, it has to be about salads, as Christmas in Australia is usually HOT!! I will be throwing together a curried kale coleslaw inspired by Dreena Burton’s which you can see here and it looks something like this:
I’m pretty sure my Mum’s putting together a yummy tomato salad and some other bits and bobs that I can eat. Maybe a big fruit salad for dessert, if I’m lucky! 🙂
I’ll leave you with it for now. Merry Christmas and have a very happy holiday. I promise to be back soon with a new wrap recipe that I’ve been eating stacks of lately!
Stay awesome x
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