This Dish Rocks

This Dish Rocks Using fresh ingredients means that you can eat clean and healthy and still have loads of taste! Join the food revolution today!

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01/07/2021

Seriously, this was yummy. No-bake, non-dairy, blue spirulina cheesecake. Next time, I’m adding a bit more coconut. I didn’t use dried raspberries, just doubled up on the fresh raspberries. Recipe below courtesy of Rainbow in my kitchen

Carmelized onion tart for lunch last week with a crisp white wine. . Recipe courtesy of Jamie Oliver in comments below
01/07/2021

Carmelized onion tart for lunch last week with a crisp white wine. . Recipe courtesy of Jamie Oliver in comments below

Mushroom risotto using multi-coloured quinoa instead of rice for a BIG HIT of protein. Inspired by HealthyGirl KitchenI...
28/03/2021

Mushroom risotto using multi-coloured quinoa instead of rice for a BIG HIT of protein. Inspired by HealthyGirl Kitchen

I made my own adjustments... just

I’m perfecting my !! First try - what do you think? YummmyFinally found by SaludViva Superalimentos in Spain.
22/03/2021

I’m perfecting my !! First try - what do you think? Yummmy

Finally found by SaludViva Superalimentos in Spain.

Polenta with oven roasted ratatouille. Recipe courtesy of Recipe in comments belowAdded my own twist, just
20/03/2021

Polenta with oven roasted ratatouille. Recipe courtesy of
Recipe in comments below

Added my own twist, just

Thanks to Foodotomic for this vegan shishkebab recipe. I also made them into vegan patties just because eating shapes ar...
17/01/2021

Thanks to Foodotomic for this vegan shishkebab recipe. I also made them into vegan patties just because eating shapes are fun! Because I don’t eat bread or dairy anymore, I’m going to serve mine with a cucumber, red onion and red pepper salad. But these would also taste great in a pita with raw thin sliced red peppers for some crunch, maybe a few kalamata olives and some tsatziki.

WFPB pumpkin crumble. Recipe by Monkey and Me Kitchen AdventuresNeed to amp up the spice profile a lot more than the rec...
20/09/2020

WFPB pumpkin crumble. Recipe by Monkey and Me Kitchen Adventures

Need to amp up the spice profile a lot more than the recipe calls for. I made a half batch to have some to freeze. Because I used my homemade pumpkin purée, I also needed to use waaay more almond milk, but that’s to be expected. Am off to find a pumpkin spice sauce to drizzle over it. I’d definitely make it again (just tweak the spice profile).

Had a few aging zucchini in the fridge. Whipped that up into something tasty.
11/04/2020

Had a few aging zucchini in the fridge. Whipped that up into something tasty.

Homemade tzatziki - secret ingredient ! During this time of isolation, my inner frugal-girl kicks in (courtesy of my r...
21/03/2020

Homemade tzatziki - secret ingredient ! During this time of isolation, my inner frugal-girl kicks in (courtesy of my rural upbringing - so big thanks to the parental units for ensuring we !

Reserve the chickpea liquid when you drain them. Use electric beaters to whip the aquafaba liquid - seriously, on high for 5-8minutes. They’ll quadruple in volume and get glossy peaks. Then gently fold in a puréed mixture of raw garlic, fresh coriander and lemon juice. Refrigerate min of 2-4hours before serving with raw veggies for a dip.

Note: I’m going to grill some chicken to see how it holds up to being next to something hot and I’ll let you know if it becomes a wet puddle or if it still maintains its awesomeness.

Update 1: had heated pork tenderloin left overs for lunch today at it stood up to the heat so yippee!!!

Update 2: after the tzatziki is in the fridge for a while, the lemon juice tends to settle. Simply re-beat it y voila!

21/12/2019

Working on some grilled veggies. Helpful hint: grill them DRY and season just before serving.

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