Tag: healthy

Vegan Banana Apple Bread

Vegan Banana Apple Bread

Hi Friends, I hope everyone is having a fabulous week! Today I am sharing my recipe for a banana apple bread which is 100% dairy free, egg free, refined sugar free and could be made gluten free by changing out the flour, so it certainly 

Sweet Potato, Chickpea & Green Bean Curry

Sweet Potato, Chickpea & Green Bean Curry

Hi Friends! Today I’m sharing my super yummy, super healthy Sweet Potato, Chickpea and Green Bean Curry recipe! Now for my fellow Australians, I am very aware it is November and we are heading into summer, however, curry is an all season staple for me, 

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Roast Potato Chunks and Creamy Avo Dipping Sauce Recipe!

Today was a very productive Sunday, I had brunch with a few of my favourite ladies, stopped at the in-laws for a quick chat and a cuddle with Nathan’s second cousin’s new baby girl, I dug up the ground in my veggie patch in preparation for planting, meal prepped lunches for the week and gave the house a speed clean.

As you can imagine, I worked up quite the appetite. One of my all time favourite go-to snacks is roast potato chunks with creamy avocado dipping sauce. I was craving it today and just had to make it, Nathan LOVED it and gobbled it down after helping me with the garden (when I say helping, it’s more like I was helping him if I’m honest, he did majority of the digging, but I suppose this epic plate of potatoes made up for it).

Both the potato chunks and the creamy avocado dip are super easy to make, providing a filling, delicious, healthy snack which can be adjusted to serve as many people as required! Vegan and plant based foods do not have to be boring, tasteless and complicated!

I hope you enjoy this simple yet flavourful recipe, if you make it let me know how you liked it and feel free to tag me on insta if you share it using #KiahsKitchen or @kiahs.kitchen or leave a rating with a comment down below, subscribe to my blog to be the first to learn about my new recipes!

Roast Potato Chunks with Creamy Avocado Dip

A super easy, healthy and flavourful recipe that can be tailored to serve as little or as many people as required! Great for a filling snack when you're hungry or even as an appetiser at a family barbecue!

Course Side Dish, Snack
Cuisine Mediterranean
Keyword healthy snack, roast potato, vegan snack, wholefood snack
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

Roast Potatoes

  • 6-8 whole white potatoes
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp smokey paprika
  • 1 tsp mixed herbs
  • 1 tsp garlic powder
  • 1 pinch black pepper

Creamy Avocado Dip

  • 1-2 medium avocados
  • 0.5 tsp garlic powder
  • 1 whole lemon
  • 1 tbsp vegan mayonaise
  • 1/4 cup fresh corriander
  • 1 pinch salt
  • 1 pinch black pepper

Instructions

Roast Potato Chunks

  1. Preheat the oven to 180 degrees Celsius (fan forced) and line a large baking tray with baking paper or a silicone baking mat

  2. Wash potatoes and dice into 2-3cm cubes (or wedges if you prefer) and place on the baking tray

  3. Drizzle the olive oil over the potatoes and sprinkle on the garlic powder, mixed herbs, paprika, salt and pepper, mix through thoroughly with your hands and ensure the potatoes are spread out on the tray

  4. Place tray in the oven and set timer for 30 minutes, check halfway through and turn potatoes to make sure they are cooking evenly

  5. At 30 minutes the potatoes should be cooked through and crispy on the outside, if they need a little longer, leave them in the oven for another 10 minutes

Creamy Avocado Dip

  1. In a small blender (I use my NutriBullet) place the avocado, garlic powder, salt, pepper, juice of the lemon, vegan mayo and fresh coriander leaves

  2. Blend until the mixture is smooth, taste and add any further ingredients desired

  3. Serve up the roasted potato chunks on a platter with the creamy dip in a bowl on the side and enjoy!

Recipe Notes

This recipe can be easily adjusted to serve as many people as required, just double or even triple the ingredients to suit your needs! 

 

Potato Spinach and Chickpea Curry

Potato Spinach and Chickpea Curry

Welcome! In the spirit of transitioning into winter (if you live in Australia like me) today I am sharing one of favourite my go-to winter dinners; Potato, Spinach and Chickpea Curry. I love a good curry, they are hearty, comforting, flavourful and aromatic. They are 

Just another vegan brunching in Melbourne

Just another vegan brunching in Melbourne

Brunch has got to be one of my favourite meals to eat out, not breakfast, not lunch, not dinner, but brunch (is brunch technically a meal?). What can I say, I’m a Melbournian. I’m a bit of an adventurous eater, I love to try new places 

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

It’s been a hot minute since I have posted here, sorry about that folks! To make up for it, I have for you a delicious, comforting and super easy lentil spaghetti bolognese! This recipe is packed full of nutrients and flavour, perfect for those cool autumn nights we are currently experiencing here in Melbourne. This recipe makes a lot so why not have some friends around, crack open a bottle of red wine and have a night in! Otherwise, this meal keeps really well in the fridge or freezer making it a perfect meal prep option.

As always, if you make any of my recipes and share them on insta, please tag me @kiahs.kitchen or use the hashtag #kiahskitchen – I would love to see how it turns out.

Vegan Lentil Spaghetti Bolognese

Delicious, very easy and very filling! This Vegan Spaghetti Bolognese is sure to satisfy anyone.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 2 400ml cans of brown lentils drained & rinsed
  • 2 medium carrots peeled
  • 2 stalks celery washed
  • 300 grams swiss brown mushrooms cleaned
  • 3-4 cloves garlic skin removed
  • 1 whole brown onion peeled & quatered
  • 1 cup frozen green peas
  • 1/4 tsp red chilli flakes
  • 1 tbsp dried oregano
  • 1 tbsp dried parsely
  • 1 cup vegetable stock
  • 1 jar organic tomato pasta sauce
  • 1 tbsp tomato paste
  • 1 tbsp olive oil
  • 1 packet spaghetti
  • 1 pinch salt & pepper to taste
  • 1 pinch nutritional yeast for serving
  • 1/4 cup fresh parsley for serving

Instructions

  1. Fill a large pot with water and set on high heat to bring to the boil

  2. In food processor, pulse the onion until finely chopped

  3. Heat olive oil in large non-stick pan on medium-high heat

  4. Add chopped onion to the pan, sauté until golden 

  5. Add the whole garlic cloves to the food processor and pulse until finely chopped, add to the pan with the onion and sauté for a further minute or so

  6. Chop the carrots into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan with the onion and garlic

  7. Chop the celery into a couple of large chunks and add them to the food processor, pulse until finely chopped, add to the pan 

  8. Finally, add the mushrooms to the food processor, pulse until roughly chopped, then add to the pan

  9. Stir vegetables over a medium heat for a minute further

  10. Add the rinsed brown lentils, the vegetable stock, the pasta sauce, the tomato paste and the dried herbs/chilli flakes to the pan

  11. Stir contents well to combine and season with salt and pepper as desired

  12. Bring Bolognese sauce to a boil and then immediately reduce to a simmer

  13. Cook for 20 minutes, stirring occasionally

  14. With 10 minutes to go, add the spaghetti to the boiling water with a generous amount of salt and cook according to packet instructions

  15. Add the frozen peas to the bolognese sauce and stir well

  16. When the spaghetti is cooked to your liking, drain and divide among 4-6 bowls (depending on desired serving size)

  17. Spoon the bolognese sauce evenly over the pasta

  18. Top each serving with nutritional yeast and fresh parsley leaves

  19. Serve immediately and enjoy!

Recipe Notes

If you do not have a food processor, chop all vegetables by hand before you commence cooking.

For ultimate freshness, leftovers should be refrigerated in an airtight container and consumed within 2-3 days, or frozen for up to 1 month.

 

Easy Bruschetta Recipe

Easy Bruschetta Recipe

I don’t think I can use words to express how much I LOVE bruschetta. Not only as an entree or side dish, but also as a meal! The flavours of fresh tomato, basil, spanish onion and garlic are delicious and of course fresh bread OMG 

Delicious Quinoa Tabbouleh with Chickpeas

Delicious Quinoa Tabbouleh with Chickpeas

This recipe first came about as I was looking for something to meal prep for my weekly work lunches. Meal prepping is a lifesaver for me trying to keep on track with my health and fitness goals and generally just makes me a more efficient