Finally getting a break after a lot travelling and #RevoluShen at Revolution Coffee
First thing, cooking some pasta
Made a simple tomato sauce with vine ripened tomatoes with pistachio capelletti and wilted rapini
Delicious!
The scenery and views here are absolutely gorgeous
I’ve never been one for oat porridge but since I was going vegan for a fortnight I had to look for low carb vegan breakfast option.
8 August breakfast was rolled oats cooked in water with a tablespoon of coconutrients ground coconut. But I found it a little bland for my taste.
So for 9 August (National Day), I decided to put an Asian twist to a decidedly ang mor brekkie.
I cooked the rolled oats in water and added some salt and garam marsala. The spices lifted the dish and imparted great flavour and triggered satiety more quickly. I was quite full after eating half of the porridge. Which was wasn’t the case when I didn’t add the spices.
Here is the recipe:
Savoury oats porridge
Soak 1/3 cup rolled oats in water overnight
In a small sauce pan over medium heat cook the oats with 1/4 cup water.
Add 2 tbs coconutrients ground coconut
1/2 tsp salt
1/4 tsp garam marsala
1 tbs fried shallots
Stir until it is well mixed. Serve and eat!
Spices add so much flavour to our food and trigger satiety, making us less likely to eat more than we should. It also is a healthy way of adding flavour to our food without using sugar and MSG. This vegetable curry was completely vegan with coconut milk and CocoNutrients virgin coconut oil for great flavour and good fat.
Vegetable Curry (Vegan)
Cooking my vegetable curry
Vegetable Curry
Vegetable Curry Recipe
Rempah (blend into a paste)
20 shallots, Peeled
10 cloves garlic, peeled
1 inch ginger, peeled and sliced
5 tablespoons of curry powder
2 tablespoons of tomato paste
2 tablespoons of tau cheo
3 tablespoons of coconut oil
1kg of coconut milk
Added herbs
2 stalks of curry leaves
5 kaffir lime leaves
2 stalks of lemongrass
2 tablespoons of assam paste mixed into 5 tablespoons of water, seeds removed
Vegetables (you can use any vegetables you like, the more varied in colour the better)
1 local brinjal cut into 5cm cubes
Pumpkin cut into 2cm cubes
Carrots cut into 2 cm cubes
French beans cut into 5cm lengths
Celery, 2 stalks, cut into chunks
Half a cabbage cut into wedges
1 head of Cauliflower, cut into florets
Method
In a wok, heat the coconut oil.
Add the curry leaves to the heated coconut oil and fry until leaves are fregrant.
Add the rempah and slowly fry the rempah over a slow fire until the oil “comes” out of the mixture.
Add the hard vegetables like pumkin, carrots and celery into the rempah and fry it a little more until all the vegetables are coated in the mixture.
Add the lime leaves, lemongrass and assam mixture
Add the coconut milk and bring to a boil over a high heat
Add the rest of the vegetables and season with soy sauce.
Simmer until the vegetables are tender.
Serve with chapatis or brown/red rice
I often go vegetarian once a week to remind myself how lucky I am. However, on the days I do go vegetarian, I include eggs and cheese in my diet. I also noticed that I tend to eat more refined carbohydrates on the days I do go veggo. The challenge was to go vegan for a fortnight without eating loads of refined carbohydrates like white rice, bread or pasta. It was also important not to incorporate too much unfermented soy because of the phytates and isoflavones (http://drjulindalee.wordpress.com/2013/02/25/soy-far-so-good-is-soy-really-good-for-us/)
The vegan fortnight kicked off on 8 August, the start of a the long Hari Raya and National Day Weekend.
Breakfast, 8 August, Rolled Oats with CocoNutrients Ground Coconut
Rolled Oats with CocoNutrients Ground Coconut
Lunch, 8 August, Vegetable Curry of Pumpkin, Cauliflower, Carrots, Cabbage, Aubergines, French Beans
Vegetable Curry
Snack, 8 August, Millet Flatbread with smashed avocados and tomatoes
Millet Flatbread/Chapati
Dinner, 8 August, Vegetable Curry with Millet Flatbread and vegan nut loaf (mushrooms, onions, tempeh and nuts)
Vegan Nutloaf
