Hi Friends, Wow, it has been a hot minute since I have posted a recipe to this blog, apologies for my absence I have been busy growing and birthing a human, who arrived safely on the 22nd of December 2019 – I’ll save the birth […]
Hi Friends, Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing one of my favourite soup recipes of all time, Roasted Sweet Potato, Ginger and Coconut Soup! This is a super easy, affordable and healthy plant based meal option that will keep […]
Hi Friends! Welcome back to another Kiah’s Kitchen post! Today’s post is kind of a recipe post, combined with a post about minimising waste, eating real food, frugal living and saving money. All my favourite topics in one! So, making your own veggie stock. If […]
Welcome back to another recipe post! So apparently I’ve been on a bit of a pasta kick as my last two recipe posts have both been pasta recipes (what can I say, breastfeeding = carb life).
Today’s recipe is a super creamy and delicious mushroom and rocket pasta (arugula for those in the U.S.) and the best thing about it; it’s completely dairy free and vegan!
This pasta is super quick to whip up on a weeknight for a tasty dinner, leftovers would be great for lunch the next day. It’s quite versatile, you could really add in any veggies you want, I just happened to have the zucchini, rocket and green peas on hand and they worked great together, but feel free to adjust and use what you have (I’m all about that zero food waste life and using what you have!).
A note on the stock cube, I use one that is a ‘beef style’ stock cube but contains no animal ingredients these are pretty easy to find in your local supermarket, to keep this recipe plant based, double check you are buying stock cubes that contain no animal derived ingredients. I like to use the beef style stock cube over vegetable stock in this recipe as is compliments the mushrooms well and gives a richer flavour.
I do hope you give this recipe a go, let me know how you liked it either on Instagram or in the comments below, I’d love to hear from you.
Until next time folks, stay healthy and happy, cook from scratch and eat in good company.
Creamy mushroom and rocket pasta (dairy free and vegan)
Enjoy a deliciously creamy pasta, sans cream! This recipe is 100% dairy free and vegan but you wouldn't know it from the taste, it is super creamy and flavourful packed with tasty mushrooms, rocket and zucchini!
- 2/3 cup raw cashews prefferably soaked, see note
- 1 cup dairy free milk I used almond
- 1/3 cup nutritional yeast
- 300 grams mushrooms sliced
- 1 medium zucchini diced
- 1 cup frozen green peas
- 1 medium red onion diced
- 3 cloves garlic minced
- 1/2 cup white wine
- 1 beef style stock cube ensure it contains no animal ingredients
- 2 handfuls rocket (arugula)
- 400 grams pasta of choice
- 1 pinch salt and pepper to taste
- 1 whole lemon
Prepare all vegetables as per the ingredient list
Add a pot of water (for pasta) to the stove to bring to boil
In a nutribullet or high powered blender, add the cashews (preferably soaked, see note), almond milk and nutritional yeast, blend on high until it reaches a smooth creamy sauce consistancy
Once the pot of water is boiling, cook pasta according to packet instructions
In a large skillet, heat the olive oil over a medium heat
Add the onion and mushrooms and saute for 5 minutes until onions are translucent and slightly golden
Add the minced garlic and sauté for another 1-2 minutes
Disolve the beef style stock cube in 1 cup boiling water
Add the white wine and zucchini sauteing for a further couple of minutes, then add the disolved beef style stock and frozen peas, cook on medium for a further five minutes
Add the cooked pasta and the fresh rocket leaves to the pan and stir well
Add in the creamy cashew sauce and stir well to heat through
Squeeze in the juice from the lemon and season with salt and pepper to taste
Serve immediately and enjoy!
Soaking: It is best to soak the cashews in cold water for up to 8 hours for this recipe, however in a time crunch you can cover the cashews with boiling water prior to prepping any other ingredients for this recipe and drain just before adding them to the blender.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Hi Friends, Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing this easy yet delicious Leek and Lemon Risotto with Green Peas and Spinach. This recipe came about for a few reasons, firstly, my lemon tree is doing exceptionally well right now, […]
Welcome to another Kiah’s Kitchen recipe post! Today I am sharing these easy and delicious sourdough starter pancakes.
As any regular readers would know, I am always on a mission to reduce my food waste (and plastic waste) and cook more from scratch. I am a lover of sourdough and I spend $9 every week on a freshly baked loaf of organic sourdough for myself (Nathan does’t eat it). Which a) is a lot of money for a loaf of bread and b) is something I’m wanting to learn to make myself. So, a couple of weeks ago I decided to take the plunge and create my own sourdough starter.
I haven’t found this to be the easiest process (I have a blog post on my experience coming very shortly). To create sourdough starter, you need to discard majority of it twice a day everyday while you are building the cultures, otherwise you will have too much starter and the flour you are feeding it won’t be enough for the cultures to thrive off.
Meet Mr W. Leviosa (my sourdough starter) I’ve been informed if you don’t name them you’re setting them up for failure, I am also a hopeless Harry Potter fan and I thought Leviosa was quite fitting as it originates from the latin word Levo meaning ‘I lift’ which is exactly what I’m hopping Mr W. Leviosa will do.
Discarding this much sourdough starter everyday was getting on my nerves because it is such a waste AND it’s a very thick gluey mixture that seems to permanently attach itself to anything it comes into contact with. Whilst you can compost sourdough starter, I decided to try and cook with it. Mr W. Leviosa isn’t quite powerful enough to bake a loaf of bread with just yet, however he is perfect for pancakes!
Confession, I am not the biggest pancake fan (I know, what is wrong with me) growing up my mum and sister loved them and mum would often make them for us from scratch, but I’m much more of a sourdough toast for Sunday breakfast kind of gal.
Nathan on the other hand LOVES pancakes and I decided this would be a good use of my sourdough starter discard. Nath was heading off to go mountain bike riding with one of his friends so what better way to give him some energy for the day than to fill him full of pancakes (and sugar) and use up the starter discard in the process.
This recipe was very easy to throw together and produced extremely fluffy and soft pancakes! I used 1.5 cups of sourdough starter, I just kept the discard from the two feedings the day before in the fridge and then added the discard from the feeding this morning and voila, 1.5 cups of sourdough starter.
I added a little extra flour to make the pancakes thicker, added in some eggs and some milk, some baking soda and some salt. Easy peasy lemon squeezy!
If you wanted to make this vegan, use plant based milk and substitute the eggs for either two flax eggs or applesauce or mashed banana!
I didn’t use any sugar in the pancake batter as I feel like it is sweet enough with the toppings, however if you have a sweet tooth, add in some sugar to sweeten them up!
If you are also on a journey to making your own sourdough and have some starter you want to use, give this recipe a go, I promise you won’t be disappointed! If you do, be sure to let me know how you liked them either in the comments down below or over on Instagram, I would love to hear from you. If you would like to see more posts like this, feel free to subscribe to my blog via email so you receive a notification each time I post.
If you know me personally and you want to come over for some pancakes, just let me know, I have a lot of starter to use and I’m happy to cook them for you!
Until next time, take care!
Sourdough Starter Pancakes
These fluffy and delicious pancakes are so easy to throw together and will help you to use up excess sourdough starter discard without having to throw it away or put it in the compost. The starter makes them so fluffy and delicious you'll want to make them everyday!
- 1.5 cups fresh sourdough starter I saved the discard from a couple of feedings in the fridge
- 2 whole eggs or substitute flax eggs, apple sauce or mashed banana
- 2 tbsp flour optional - depends how thick you like pancakes
- 2 tbsp milk either dairy or plant based milk
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp butter or butter alternative for cooking
- 2 serves of toppings of your choice
Add the fresh sourdough starter to a mixing bowl
Add the flour and milk, mix through well
Add the eggs or egg substitute and wisk until combined
Add the salt and baking soda and mix through, set aside for a few minutes
Heat a large pan over a medium heat (I used my enamel coated cast iron pan which I love!) add in butter or butter substitute
Once melted, ladle in a scoop of the pancake batter, cook over a low to medium heat until large bubbles start appearing on the top of the pancake (this doesn't take too long to keep an eye on it!)
Use a spatula to flip the pancake and continue to cook on a low to medium heat for another 30 seconds to a minute (make sure you don't burn it)
Remove pancake from pan and onto a plate, store plate in a low temp oven to keep warm while you cook remaining pancakes
Re-grease the pan (if needed - mine doesn't) and repeat until you have used all of the batter and have a delicious stack of pancakes
Serve immediately with your choice of toppings, some ideas are fresh berries, frozen berries heated in the oven, maples syrup, lemon and sugar, nutella, fruit jam - really the possibilities are endless
Leftover pancakes can be stored in an airtight container in the fridge for 1-2 days or frozen for grab and go breakfast options during the week!
This recipe can use sourdough starter that isn't strong enough for baking bread. My starter had been going for about 13 days when I made these pancakes (so still very new) and I have a cold house so the cultures were not quite strong enough for bread baking but perfect for pancakes! I just saved the starter discard from about 3 feedings (in a jar in the fridge separate to my main starter) to get 1.5 cups!
Hello Friends! Welcome back to my September Grocery Budget Challenge, I can’t believe we are in week three, where is the month going! If you missed out on week one and two, you can find them here: September Grocery Budget Challenge: Week 1 September Grocery […]
Hello hello hello! Welcome to another Kiah’s Kitchen blog post! This is the second instalment of my September Grocery Budget Challenge! If you haven’t seen week one, you can check it out here. For those that need a quick recap – this challenge is all […]
Welcome back to another Kiah’s Kitchen recipe post! Today I am sharing my delicious and easy Black Eyed Pea Curry recipe!
Cooking with black eyed peas is actually new to me, I have never tried them before! I was in my local green grocer getting my produce a couple of weeks ago and they have a huge variety of dried beans, peas and legumes. If you are a regular reader you know I am always on a mission to reduce waste and eat whole foods (while being frugal) and dried beans/legumes are a great way to do this, you can buy them in bulk, they make SO much and are a great source of protein! I always get my lentils dried and I’ll often get dried chickpeas but have never tried cooking dried beans. So, I decided to grab a packet of these black eyed peas on a whim and come up with a recipe for them later.
The funny thing when you are recipe creating, usually you would have an idea of what you want to do in your head and then adjust as you go while you are creating the recipe and tasting it. I actually came up with this recipe on paper and then gave it to my husband to cook/test while I was at prenatal yoga. This was quite difficult as I had to leave him notes on things that he should watch out for and adjust if he thinks it needed it.
Usually he is quite good at following instructions and can cook really well if he is following a well written recipe. HOWEVER on this particular night, he somehow got confused between a tablespoon and a teaspoon (he obviously wasn’t paying attention) and he put in a TABLESPOON of each of the spices rather than a teaspoon. OMG MY MOUTH WAS ON FIRE! When I got home and realised what had happened I tried to compensate by adding a whole tin of coconut milk rather than half and I had to stir in plenty of yoghurt to try and balance out the overpowering spices. It was still very yummy and he really liked it (he loves spice) it was just a little too overpowering for me and I certainly would recommend sticking to the recipe as written! For the second test run I used the appropriate amount of spices and it turned out beautifully.
Now, for this recipe if you are using dried black eyed peas (as opposed to canned), you will need to pre-prepare them as the recipe calls for cooked black eyed peas. To cook them all you need to do is thoroughly rinse one cup of dried black eyed peas, then place them in a container of water to soak for anywhere between four hours to overnight (I soak overnight). If your house is warm it is best to store in the fridge to prevent fermentation. Once they have finished soaking, drain and thoroughly rinse them, then place in a pot with 4-5 cups of water and some salt. Bring to a gentle boil then reduce to a simmer for anywhere between 45 minutes – 1 hour (until the peas are soft). Drain out the cooking water and you are ready to go! I prepared these the day before to make it easier on Nath so all he had to do was actually cook the curry. One cup of dried black eyed peas will make about 3 cups cooked.
If you don’t have access to dried or canned black eyed peas, you could use another form of bean in their place.
I really hope you enjoy this recipe, I had fun creating it (and almost getting my mouth burnt off). If you give this a go, please let me know how you liked it in the comments below or over on Instagram, I would love to hear from you. If you’d like to see more recipes please subscribe to my blog via email so you get notified each time I publish a new post.
Until next time,
Easy Black Eyed Pea Curry
This flavourful black eyed pea curry is easy to create and perfect for a throw together weeknight dinner! It is very customisable, you could really put in any greens you happen to have in the fridge! The peas ensure there is plenty of plant based protein so you won't be left hungry, especially when served with rice and yoghurt, yum!
- 1 thumb fresh ginger peeled and grated
- 12 fresh curry leaves stalk removed
- 1/2 tsp mustard seeds
- 1 tsp ground cumin
- 1 tsp ground corriander
- 1 tsp garam masala
- 2 heaped tbsp tomato paste
- 1/2 tsp dried chilli flakes
- 3 cups cooked black eyed peas equivalent to 1 cup dried or three 400g cans (see note)
- 2 whole zucchini diced
- 4 large handfuls baby spinach leaves
- 2 cups vegetable or chicken stock
- 2 tbsp olive oil
- 1 whole lime or lemon
- 1/2 400mL can full fat coconut milk
- 1 bunch fresh corriander chopped
- 4 servings of rice
- 1 cup plain greek yoghurt use coconut yoghurt for dairy free alternative
Prepare all ingredients as per ingredient list above
If using rice, put this on to cook now either in a rice cooker or on the stove
In a large cast iron pot, heat the olive oil over a medium heat and add the mustard seeds and curry leaves, saute for 1 minute or so until fragrant
Add onion, garlic and ginger and saute for a further 3 - 5 minutes until onion is translucent
Add ground cumin, ground coriander, garam masala and chilli flakes, saute for a further 30 seconds
Add diced zucchini and cooked blacked eyed peas, tomato paste, coconut milk and stock, stir well to combine
Simmer for around 20 minutes until zucchini is cooked through and flavours are well combined
Remove from heat and stir through fresh spinach leaves
Serve on a bed of cooked rice, squeeze over the fresh lemon/lime juice, sprinkle chopped coriander on top and add a dollop of plain yoghurt
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days or can be frozen for up to one month for ultimate freshness.
If using dried black eyed peas for this recipe, you will need to have prepared them first: Rinse one cup of dried black eyed peas and then soak in water for 4-8 hours (I do overnight in the fridge). Drain soaking water and add to a pot with 4-5 cups of water, bring to a boil and then reduce to a simmer for 45 minutes - 1 hour (until soft). You can then strain them and use them for the curry.
If using canned black eyed peas, around three cans drained and rinsed would be required.
Hi Friends, Welcome back to another Kiah’s Kitchen blog post! If you read my last post, you know that I have been on a mission to reduce my spending on groceries without sacrificing quality. I am a strong believer in cooking from scratch and the […]