Broccoli Quinoa Stir Fry with Tamari Tofu

As I’ve mentioned before on the site, one of the most frequently asked question of someone that eats a plant based diet is “where do you get your protein?”. Without getting into the details of the oft-cited protein fallacy, I reply that protein is a macro-nutrient, and is not solely found in animal meat.

Source: Meatless Monday
Source: Meatless Monday

This  simple graphic from the Meatless Monday organization that shows you just a few plant based sources of protein.

This recipe swaps out traditional rice for quinoa, which is a complete protein, and also includes broccoli and sprouted tofu, a trifecta of plantiful protein. Continue reading “Broccoli Quinoa Stir Fry with Tamari Tofu”

Brownie Pancakes

I love those weekends when we have time to kick back as a family and have a proper relaxing Saturday morning.  Without the hustle and bustle of getting everything ready I usually make pancakes, a household favourite.  This recipe is gluten free, dairy free, egg free and full of chocolatey goodness.  So much so, that I call them Brownie Pancakes. These clean pancakes, do take more than a few minutes to ‘whip together’, and may require you to explore new gluten-free flour options but isn’t it worth it to eat brownies for breakfast, guilt free? Continue reading “Brownie Pancakes”

Spring Zucchini Fritters

We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini.  These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini.  Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance.  I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).

Continue reading “Spring Zucchini Fritters”