16. Apple Turnovers

πŸπŸ‚ All Rainy Sundays should consist of cozying up on the couch with a good book, a cup of tea and a sweet treat. Blogtober day 16 has the perfect recipe for you with these lovely little pastries.

What you will need (makes 4):
– 250g block of jus rol puff pastry
– 3 apples peeled, cored and thinly sliced
– 4 tsp apricot jam
– 1 tsp cinnamon
– 1 tsp nutmeg
– 2 tsp light brown sugar
– a sprinkling of icing sugar (optional)

Preheat your oven to 180c fan/200c convection oven

Step 1
Dust your kitchen surface with any white flour you have in the house and roll out your pastry. Cut into four segments (rectangles or squares).

Step 2
Distribute the apple slices evenly over half the length of each your pastry segments. Sprinkle the sugar and nutmeg over the apples.

Step 3
Fold the other side of the pastry over the apples and seal with water or vegan butter and press down with a fork.

Step 4
Heat up your jam in a pan on a low to medium heat until it becomes runny in consistency. Brush the top of your turnovers for a shiny glaze.

Step 5
Bake in the oven for 15 minutes until golden brown. Dust with cinnamon and icing sugar and tuck in! 😊

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these turnovers are healthy ones.
* Rewired isn’t going to count the calories in the pastries for you as there are not enough in them to be worried about.
* The ingredients in these tasty treats have many health benefits and I will list just a few:
Cinnamon. What can I say? It’s one of those things that makes food taste like a treat and looks after you without you even realising it. It is a powerful antioxidant and anti inflammatory, great for protection against disease as well as painful conditions such as arthritis. It also has beneficial effect on neurodegenerative diseases like Parkinson’s and Alzheimer’s by protecting neurons and normalising neurotransmitter levels.
– Look up to cinnamon for the benefits nutmeg has to offer as they are very similar. It helps to improve cognitive function whilst simultaneously reducing insomnia and helping with immune function.
Apples are also quite impressive when it comes to the prevention and the fight against disease. Reducing the risk of cardiovascular disease, diabetes and cancer with their antioxidants and flavonoids, apples are always a good idea.

Happy creating!

Rewired πŸ’•πŸŒΏ

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15. Pizza

πŸπŸ‚ It’s the weekend and that usually calls for pizza so day 15 of Blogtober has the recipe for you. There’s something really nice about guilt free ‘junk’ food. Here’s how I make mine…

What you will need (makes 2 pizzas because who wants to share really?!):
For the base
– 250g strong white flour
– 1/2 tsp salt
– 1 tsp yeast
– 1/2 tsp light brown sugar
– 160ml Luke warm water

For the topping
– 1 tin of chopped tomatoes
– 2 tbsp tomato purΓ©e
– 2 garlic cloves thinly sliced
– a handful of fresh basil leaves ripped
– veggie toppings of your choice (I went for courgette, mushrooms, olives and extra basil leaves)
– salt and pepper for seasoning

Step 1, make the dough
To make the base, measure out the strong white flour and add to a mixing bowl with the salt and sugar. Create a well in the middle of the bowl. Add the yeast to the warm water and stir well, the warmth of the water helps to activate the yeast. Pour the liquid into the middle of the well and fold in the dry ingredients. Using your hands or a mixer, knead the dough for 5-6 minutes. Lightly oil another bowl and transfer your dough.

Soak a tea towel in hot water, rinse it and cover the bowl. Leave this is a warm place for at least 30 minutes for the dough to rise.

Your dough should now have increased in size. Use extra flour to dust your kitchen surface and roll out the pizza bases.

Step 2, make the topping
Add the tinned tomatoes, purΓ©e, garlic and basil to a pan and simmer on a low to medium heat for 15-20 minutes (I usually do this when my dough is proofing) until the mixture becomes a paste consistency. Season to taste.

Step 3, assemble
Spread the paste over the pizza base and add your chosen toppings ( if you use fresh basil, leave this until the pizza is cooked). Transfer to a baking tray (dust your baking paper with flour so it doesn’t stick to it) and cook in the oven at 180c fan/200c convection oven for 20 minutes until the base is golden brown and you can lift it easily from the baking tray.

When your pizza is ready, add some fresh basil leaves for a herby aroma (and for the aesthetic let’s be real). Dinner is ready!

Nutritional spotlight-
* If you’re like me and you like to know what’s in your food, you will be happy to know that these pizzas are healthy ones.
*Rewired isn’t going to count the calories in the pizzas for you as there are not enough in them to be worried about.
*The ingredients in these pizzas have many health benefits and I will list just a few:
Tomatoes are packed with vitamins. They are great for your skin, your heart and your eyes. They also help to repair damaged cells from smoking so put your cigarette out and eat some tomatoes πŸ…
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
Garlic is well known for it’s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots – a safer way than taking an Aspirin a day.

Happy creating!

Rewired πŸ’•πŸŒΏ

14. Creamy Avocado Pasta

πŸπŸ‚ It’s Friday again! This week seems to have flown by. Blogtober day 14 is here to save you from slaving away in the kitchen tonight, giving you more time to relax and have fun with friends. It’s such an easy recipe and tastes really scrumptious πŸ‘ŒπŸ»

What you will need (serves 4)
– 3 small avocados or 2 large
– 1 tsp garlic powder
– 200 ml rice milk
– 1/2 lemon
– a handful of fresh basil leaves
– salt and pepper to season
– pasta
– veggies for the topping (I used green beans and cherry tomatoes)

Step 1
Get your pasta boiling as per instructions on the packet and steam some veggies.

Step 2
Pop the avocado, garlic powder, rice milk, juice of the lemon and ripped basil leaves into the blender. Blitz until creamy and smooth then season to taste.

Step 3
When your pasta is al dente, drain it and put at back in the pan. Pour the avocado sauce over the pasta and stir well. Let this heat up on the hob for 2-3 minutes and you will be ready to serve 😊

Nutritional spotlight-
* If you’re like me and like to know what’s in your food, you will be happy to know that this dish is a healthy one.
* Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
*The ingredients in this recipe have many health benefits and I will list just a few:
Avocados are a fantastic source of monosaturated fats (the good type of fat). They can lower your total cholesterol levels significantly and also help your body to absorb nutrients from other plant foods.
Basil is an excellent antibacterial herb. It is also anti inflammatory so can ease the pain of arthritis and gastrointestinal conditions.
Garlic is well known for it’s health benefits. It protects against cancer by blocking the conversion of nitrates and nitrites into cancer as well as inhibiting the action of aflatoxins (the substance found in peanuts which cause cancer). It can lower cholesterol and also prevents blood clots – a safer way than taking an Aspirin a day.

Have a lovely weekend everyone ❀️

Happy creating!

Rewired πŸ’•πŸŒΏ

13. Vegan Tartiflette

πŸ‚πŸ 13 is a lucky number today for Blogtober. The tartiflette was one of my favourite meals back in the day. A traditional mountain meal of potatoes, lardons, cream and LOTS of cheese; it is packed full of calories, giving you enough energy to spend the day playing out in the snow or to refuel after such antics. Now things have changed and words like ‘cheese’ and ‘lardons’ no longer fill me with excitement. However, the idea of a tartiflette still makes my heart swell (and probably my arteries) so I really wanted to create something that gives me that same nostalgia, and I think I managed it quite well 😎 To watch the recipe video, clickΒ Here

What you will need (to serve 2):
– 8-9 small/medium white potatoes, or 4 large
– 1 white onion
– a handful of button mushrooms
– a handful of black olives
– 1/2 cube veggie stock
– 1 carrot
– 1 medium sweet potato
– 1.5 cups of nutritional yeast
– 150ml rice milk
– 2 garlic cloves
– 1/2 lemon
– salt and pepper to season

Preheat your oven to 200c fan/ 220c convection oven

Step 1, prepare your potatoes
Peel your potatoes and using a mandolin, or a food chopper, slice them so they are about 0.5cm thick. Soak them in cold water to get rid of the starch (the starch prevents the potatoes from turning lovely and soft; no one likes a rubbery potato). Then boil them in veggie stock until fork tender (not too soft as we want them to maintain their shape, think al dente).

Step 2, make your ‘cheesy’ sauce
Peel your carrot and sweet potato. Chop into smaller chunks and boil in 150ml water for about 10 minutes. Add the nutritional yeast, press the garlic cloves and add those along with the juice of your half lemon. Allow this to simmer for another 5 minutes, season and then add the contents of the pan to a blender. Blend until smooth – sorted.

Step 3, last bit of prep
Thinly slice the onion and mushrooms. Fry these off in olive oil (or water) until the onions are lovely and soft and turning golden. Chop the olives in half.

Step 4, assemble (the fun part)
You will want a casserole dish to bake this in. To make a really satisfying tartiflette, it’s all about the layers. First you need to make a layer of the potatoes (one slice thick), then add a thin layer of onions, mushrooms and olives. Season generously. The next layer is the sauce and then repeat until your dish is full. Potatoes. Onions. Mushrooms. Olives. Season. Sauce.

Step 5, bake!
Pop your dish in the oven for 30-40 minutes. I would leave it for 40 if you have time for the perfect texture. If you are making this for more people, obviously you may need to leave this in for longer. You will know when it’s ready because it will be slightly crispy on top but your fork will slide right through to the soft potatoes underneath ✌🏻️

And there you have it. Although it’s pretty much made of just vegetables, it’s quite a rich meal so I serve mine with steamed carrots and green beans to lighten the plate. I highly recommend giving this a go, it will be the least harmful tartiflette you’ve ever eaten πŸ˜‰

Nutritional spotlight
* If you’re like me and like to know what’s in your food, you will be happy to know that this tartiflette will be the healthiest one you’ve ever eaten!
* Rewired isn’t going to count the calories in this dish because there aren’t enough in it to be worried about.
* The ingredients in this meal have many health benefits and I will list just a few:
Potatoes are awesome. They contain lots of vitamin b6 which is great for athletic performance, helps with brain cell and nervous system activity and is actually good for cardiovascular protection.
Carrots are a source of beta-carotene which is excellent for your heart and your eyes (it is sometimes used to treat age related macular degeneration).
Nutritional yeast is a godsend for vegans. It contains vitamin B12 which is vital as you can’t get it anywhere else other than meat or through shots at the doctors. It is antibacterial, antiviral and also boosts your immune system.

So who’d have thunk it, a tartiflette which is good for your heart?!

Happy creating!

Rewired πŸ’•πŸŒΏ

12. Caramelised Onion & Butternut Squash Pastry Parcels

πŸπŸ‚ Hello! Blogtober day 12 is here with these little babies. I like these parcels because they make a great starter or you can have a few of them as a main meal.

What you will need (makes 6)
– 1/2 a butternut squash
– 2 red onions
– thyme
– 3-4 tbsp balsamic vinegar
– 2 tsp light brown sugar
– salt and pepper for seasoning
– 1/2 cube veggie stock
– 6 sheets of filo pastry (jus rol are vegan and available in most supermarkets)
– balsamic glaze (optional but does make a difference)

Step 1
Chop your squash into small cubes and boil or steam them in the veggie stock for 5-6 minutes.Β When the cubes are fork tender, drain them and and leave to dry out.

Step 2
Thinly slice the onions and add them to a pan on a low to medium heat with either 1 tbsp of olive oil or 100ml of shallow water. Season with salt for the onions to sweat. When the onions begin to soften, add the balsamic vinegar and the sugar to caramelise them. Don’t try to rush this process as we want the onions to be really soft but not burnt, slow and steady please. Sprinkle over some herbs. Keep tasting a little as you go and add more herbs, sugar or balsamic vinegar if you feel they need more depth.

Step 3
Assemble your parcels. Add some onions and squash to each sheet and wrap however you wish. I tried to make mine triangular. The sheets are quite big so there is room for error. If you wrap them well, you won’t need to bind them together with vegan butter or water. Bake in a preheated oven at 180c fan/200c convection for 15-20 minutes until the pastry is cooked on both sides (you may want to turn them over at half time).

So there you go, ready to serve. I like to drizzle balsamic glaze over for added flavour 😍

Nutritional spotlight-
* If you’re like me and like to know what’s in your food, you will be happy to know that these pastry parcels are pretty healthy.
* Rewired isn’t going to tell you how many calories are in each parcel as there aren’t enough in them to be worried about.
* The ingredients in these tasty treats have many health benefits and I will list just a few:
Thyme is a wonderful thing. It has antioxidant properties and contains many flavonoids which help the antioxidants work their magic. It is also an anti inflammatory and antibacterial so is great for your digestive health and can get rid of nasty gas.
Butternut squash is excellent for your bones. It helps with calcium absorption and even improves the mineral density of the spinal column. It’s also great for your heart and lowers blood pressure.
Onion is such an underrated food. It is so good for you. It can improve your mood, does wonders for your skin and hair and reduces the risk of many types of cancer – yay for onions!

Happy creating!

Rewired πŸ’•πŸŒΏ

11. Chocolate Brownie Cake

πŸ‚πŸ Day 11 of Blogtober brings a little indulgence to your Tuesday. Sometimes you just want something warm and sweet to eat with your cup of tea or coffee.
Since turning vegan last year, I have struggled with sweet recipes. I haven’t been able to make even one cake taste nice, it’s a struggle! I have managed to make brownies in the past but minus the eggs and butter, there’s a hell of a lot of oil going on. However, with a bit of creativity, I came up with the best compromise; A vegan brownie cake! I learnt how to make a ‘chia egg’ and substituted butter for vegan spread and boom, no oil in sight ✌🏻️

What you will need (makes a small cake in a 7″ tin):
I know these are American measurements but I have a set of cups and oh my does it make everything so much easier! Google can calculate the weights or you can invest in a set – they are seriously handy!
– 1/2 cup vegan margarine/spread
– 3/4 cup golden caster sugar
– 2 chia eggs (1 egg = 1tbsp chia seeds to 3tbsp water)
– 1tsp vanilla essence
– a pinch of salt
– 1/2 cup cocoa powder
– 3/4 cup self raising flour (this won’t rise much as it is a brownie mix)
– 30g cocoa nibs/dark chocolate chips
– 20g vegan marshmallows (optional but very naughty πŸ˜‰)
– 1/4 cup almond milk
– 1tbsp maple syrup

Step 1
Preheat your oven to 170c fan/190c convection

Step 2
Bung all of the ingredients in a mixer and mix until smooth

Step 3
Bake for 25-30 minutes. Test with a cocktail stick and if it comes out clean, it’s ready!

It’s as easy as that!

Nutritional Spotlight-
I can’t say that this is the healthiest snack ever, but what I can say is this; it’s far healthier to eat a cake with ingredients like chia seeds (now they are seriously healthy) and coconut spread (or any other vegan margarine) than with butter or eggs. Chances are, you’re not going to clog your arteries quite so quickly with this cake and you can relax knowing that you won’t be consuming any funky hormones/antibiotics/infections from animal products *ends rant here*

Happy creating!

Rewired πŸ’•πŸŒΏ

10. Veggie Miso Soup

πŸπŸ‚ The tenth day of Blogtober has arrived and with it comes my veggie miso soup recipe. I eat this meal numerous times a week as it is so delicious and easy to make and you can serve it with noodles or rice depending on your mood.

What you will need (serves 2):
– 1 carrot
– a handful of button mushrooms
– 1 courgette
– greens (I used finely chopped kale and some savoy cabbage – you can’t beat pak choi though)
– 1 clove of garlic
– 1.5 tsp sesame oil (optional)
– 2-3 tbsp soy sauce
– 1.5 tbsp miso paste
– rice or rice noodles to serve
– 1 lime
– 1/2 tsp cinnamon
– 1/2 tsp ginger
– 1/4 tsp nutmeg
– fresh coriander to garnish (optional)

Step 1
Peel and chop your carrot into small pieces, chop the courgette and slice your mushrooms. Add them to a pot with either sesame oil or about 100ml water on a medium to high heat. Let these fry for a few minutes and add the spices.

Step 2
Once the mushrooms have softened, press the garlic and add to the pot. Let this cook for 30 seconds without burning the garlic and then add 900ml of boiling water. Turn the heat down to a low/medium heat and add your miso paste and soy sauce and squeeze in the lime juice. Leave this to simmer for about 15-29 minutes with the lid on for half of that time. Boil your rice as you wait or if you’re using noodles, add these 3-4 minutes before you serve. You will need you add your greens a few minutes before you serve also.

Step 4
You are ready. Add fresh coriander if you wish (I highly recommend) and serve. You can use sriracha for some heat if you like, I served mine with wasabi, mainly for the colour, a little bit because the pain of eating it is quite enjoyable 😐

Nutritional Spotlight
* If you’re like me and like to know what’s in your food, you’ll be happy to know that this soup is ‘souper’ healthy πŸ˜‰
* Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
Miso is a paste made of soy beans, sea salt and koji. This mixture is left to ferment for either a few months up to a few years. It is a source of protein and is also a probiotic, helping to restore your digestive health and eliminate toxins from the body.
Kale/Cabbage is so delicious in this soup. You can eat your greens with enjoyment instead of suffering a green juice or smoothie. High in fibre, zero fat and jam packed with disease preventing and protective nutrients.
Lime juice adds so much flavour to this meal and also helps to keep you in top shape. It’s great for skin, hair and nails as well as digestive, respiratory and ophthalmic health.

Happy creating!

Rewired πŸ’•πŸŒΏ

9. Goodness Gnocchi

πŸπŸ‚ Happy Sunday kids. It’s day 9 of Blogtober and this is the perfect autumnal dinner to keep you warm and cosy as the evenings get colder. Another great family meal for non-vegans too as the flavour is lovely and rich, you won’t even think about the absence of meat.

What you will need (serves 2):
– 500g gnocchi
– 1 handful of button mushrooms
– 1 courgette
– 1/2 onion
– 1 cup of red wine
– 1 tbsp passata
– 1 tin chopped tomatoes
– 1/2 tsp rosemary
– 1 tsp thyme
– 1/2 tsp marjoram
– 2 garlic cloves thinly sliced
– 1 tsp Dijon mustard
– salt and pepper to taste
– fresh herbs to garnish (optional)

Step 1
Finely chop your onion and sautΓ© in a pan of shallow water on a low to medium heat with a pinch of salt to sweat the onion. When the onion turns translucent, add your courgette and mushrooms (all chopped into small pieces) to the pan. Add more water if it dries up.

Step 2
After a few minutes, add the passata, garlic, herbs and wine. Let this reduce down for about 5 minutes. This allows the vegetables to soak up the wine and for the alcohol to cook out.

Step 3
Add the chopped tomatoes and Dijon mustard. Allow everything to simmer down on a medium heat for about 15-20 minutes until you have a thick sauce consistency. Season to taste and add extra herbs if you feel it needs more flavour.

Step 4
Boil you gnocchi following the instructions on the packet. Pour the sauce over and garnish with basil or parsley for added depth and prettiness.

Nutritional Spotlight-
* If you’re like me and like to know what’s in your food, you will be happy to know that this dinner is a healthy one.
* Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
* The ingredients in this dish have many health benefits and I will list just a few:
Red wine contains resveratrol which is a naturally occurring phenol with cancer fighting abilities.
Rosemary has antioxidant properties and also contains essential oils which are anti inflammatory and antiseptic.
– Similarly to rosemary, Marjoram also has anti inflammatory and antiseptic components. It’s great for skin and hair also.

I really love this meal and it is really special with a nice glass of red, some candles and a good movie to watch. Relax and enjoy…🍷

Happy creating!

Rewired πŸ’•πŸŒΏ

8. Feel Better Buddha Bowl

πŸπŸ‚ Blogtober day 8. It’s Saturday and if you went out last night you might be feeling a little worse for wear. Well, today is your lucky day because instead of feeling sorry for yourself and chowing down on junk food full of trans fats, the ‘feel better Buddha bowl’ will give you all the energy you need to face the day and make your tummy very happy indeed πŸ˜‡

What you will need (serves 2 although you might need to eat both if you’re ravenous):
– 1 block of firm tofu
– 1 head of broccoli
– a handful of button mushrooms
– a handful of edamame (I buy these frozen to cut the cost massively)
– at least 3tbsp soy sauce
– 1cm cube of root ginger (finely chopped or grated)
– 1/2tsp cinnamon
– 1 lime
– rice of your choice
– fresh coriander and spring onion to garnish

Step 1
Drain your tofu of water as best you can. Chop it into cubes and slice your mushrooms. Add the tofu and mushrooms to a bowl, sprinkle your tiny ginger pieces on top and pour the soy sauce over them. Leave in the fridge for at least 15 minutes (uncovered). This will marinade the tofu and make it taste divine.

Step 2
Boil your rice as per instructions on the packet. Chop your broccoli florets and steam/ boil this and the edamame for 8-10 mins.

Step 3
Add your tofu and mushrooms to a pan and set to a medium heat. You can use a tsp of sesame oil if you would like to deepen the flavour but this is not necessary. If there is any soy sauce left in the bowl, pour that in too. Add the cinnamon and the juice of half the lime and let it all cook for 3-5 minutes until the mushrooms are soft and the tofu develops an almost crispy outer layer.

Step 4
Assemble your bowl however you like and slice the rest of the lime (if you want to squeeze it over the ingredients for zesty freshness). Garnish with coriander and spring onion to lift the whole dish – seriously the best! I also like a generous amount of sweet chilli sauce or sriracha with mine for some heat and added naughtiness.

Nutritional Spotlight –
*If you’re like me and like to know what’s in your food, you will be happy to know that these Buddha bowls are seriously healthy.
*Rewired isn’t going to count the calories in this meal because there aren’t enough in it to be worried about.
*The ingredients in the ‘feel better Buddha bowl’ have so many health benefits it’s almost unbelievable and I will list just a few:
Broccoli is one of the most wonderful vegetables around. If you want protein, calcium, zinc, iron, omega 3 fats, magnesium, potassium, vitamins A,B,C,E and K amongst many other nutrients, broccoli is your best bet.
Tofu is also packed full of protein and calcium. It’s also seriously underrated – it soaks up flavour so well you can pretty much make it taste however you want. So when people ask what vegans eat to get protein, this is just one of my many answers.
Edamame, well what do you know? Just look up and there’s your answer. Pretty much the same as tofu, it just tastes like a pea/bean hybrid and looks so pretty πŸ‘ŒπŸ»

Your hangover helper never looked so good. If you were on your best behaviour last night but are looking to lose a few pounds, lower your cholesterol and blood pressure or slow down the ageing process, eat this meal at least once a week and you will reap the benefits I promise!

Happy creating!

Rewired πŸ’•πŸŒΏ

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