Back from the abyss

IMG_0016

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 πŸ™‚ 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:

IMG_0663

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! πŸ™‚

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

Advertisements

Kale Salad with Raw Vinaigrette

I am one of the many who love kale. I only discovered it about a year ago when I kept reading recipes for massaged kale salads and decided to give it a go. It was awesome!

Only problem is, I live in a smallish town and the local Coles doesn’t tend to stock kale. The grocer’s used to until one day it suddenly dissapeared. I kept asking for it and they kept telling me it was unavailable. Being the normal indulged modern foodie, I was unused to not being able to get whatever produce I wanted 12 months of the year. Seasons? Meh! This is 2012!

So you can imagine my thrill when I stumbled across bunch after bunch of organic curly kale at the local market. I bought 2 bunches right there and have been adding it to all my cooking since! Last night was tempah scramble with lots of kale (I’ll add that recipe eventually) and today is was a huge kale salad.

I started off stripping the kale of it’s stems and ripping it into bite sized pieces as I went. I washes and spun it dry, then massaged it with a little salt until it wilted right down. Then I added some tomato, red capsicum, fat-free sundried tomatoes, avocado, cucumber and about 1/4 cup of chickpeas. It looked quite pretty!

Then I massaged in my Raw Vinaigrette and added a little chopped red onion. I had a huge bowl full of it and it’s left me feeling really satisfied.

I hope you’ll give kale salad a try if you haven’t already. It’s awesome!

Raw Vinaigrette (serves 6)

1/2 cup apple cider vinegar
2-3 tbs of coconut oil, melted
2 cloves of garlic
1 tbs tahini
2-3 tbs low-sodium tamari
2-3 tbs maple syrup

Place all the ingredients in a jar and shake them up!

I give you the options to adjust the vinaigrette with 2-3 tbs choices so you can make it saltier, sweeter etc. Normal olive oil can replace the coconut oil but the coconut oil does give it a beautiful flavour!

Stay awesome x