garlic Archives - Haleo

Mushroom stroganoff

Haleo — Thu, 24 Sep 2015 15:25:51 +0000

Growing up, beef stroganoff was one of my Gran’s signature dishes. I loved how warm and nourished I would feel afterwards and if I’m honest, I do miss it. But, as you will see at Haleo, we endeavour to replace old staples with other vege/cleaner alternatives, so we hope you like this one.

Taste wise, this creamy dish has an explosion of flavour thanks to the coconut milk, vegetable stock, smoked paprika and garlic. The spinach works as a good base with both the selenium-rich mushrooms and red onion whilst the walnuts add a real crunch to the dish. If you’re not a fan of walnuts, please feel free to leave out (but I think they really add something here). We love to serve this with cauliflower rice (but we add smoked paprika to the rice as it really gives it flavour).

Final tip: please ensure that you use good quality coconut milk (at least 75 percent coconut) and don’t forget to include our good friend the chia seed – as these bad boys help thicken the dish – just a little

Serves: 2

Ingredients

2 punnets of mushrooms
1 red onion
4 cups spinach (tightly packed)
½ can coconut milk
1 cup vegetable stock
1 tbsp. smoked paprika
1 garlic clove (crushed)
¾ cup walnuts (optional)
1 tsp. chia seeds
2 tbsp. coconut oil
Chilli flakes (optional)

Instructions

Cut the mushrooms into quarters followed by dicing the red onion.
Place a medium sized pot over a medium heat and melt 1 tbsp. of coconut oil. Add the red onion, crushed garlic and smoked paprika. Sauté until the red onion is soft and then empty the mixture into a small bowl and set aside.
Add a further tbsp. of coconut oil to the pot, followed by the mushrooms and gently saute until nice and juicy.
Mix the coconut milk with the vegetable stock and pour into the pot followed by the chia seeds.
Simmer for 10 mins on a low heat, stirring well. Add the walnuts, bowl mixture, then spinach and heat until the spinach is wilted. Add some chilli flakes if you fancy a bit of a kick!
Serve with cauliflower rice.

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Raw Thai vegetable salad

Haleo — Wed, 09 Sep 2015 14:32:08 +0000

Some of our fondest memories can be found in Thailand. It is not just the landscape and people who are beautiful – but the food too. This dish does not require any cooking and is a clean take on a traditional Thai noodle salad.

It is flavoursome, filling and you can adjust the spice according to your taste buds. Bursting with goodness, the courgette, carrot and cucumber are best spiralised, but if you do not have a spiraliser, just julienne them instead. Amazing on the digestive system and wonderful on the palette – enjoy!

Serves: 2

Ingredients

SALAD:
1 large courgette (or 3 small courgettes)
1 large carrot (or 2 small carrots)
1 cucumber
1 red chilli
2 spring onions
½ cup. cashews
DRESSING:
4 tbsp. of tahini
4 tbsp. of tamari
2 tbsp. water
1 crushed garlic clove
½ chilli (finely diced)
1 tbsp of grated ginger
Juice of a lime
Juice of a lemon
1 tbsp. raw honey (add a little more if needed, depending on taste)

Instructions

Spiralise the courgettes, carrots and cucumber and place in a bowl.
Finely chop the spring onions and red chilli and add to the bowl.
Grind the cashews up as best you can and set aside.
Place all the dressing ingredients into a small bowl and whisk together.
Pour the dressing over the bowl and mix well (I use my hands to really make sure the dressing is fully mixed together with the vegetables). Add cashews and serve.

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Beetroot and coconut soup

Haleo — Wed, 02 Sep 2015 11:19:30 +0000

This soup celebrates the humble root vegetable – the beetroot. Remember these awesome guys contain powerful health-promoting phytonutrients called betalains and should not be only confined to salads. The creaminess of this dish is thanks to the coconut milk, whilst the vegetable stock together with the red onion, garlic and ginger gives it its real flavour.

Serves: 2-3

Ingredients

4 large beets (peeled and cut into chunks)
1 red onion (diced)
2 garlic cloves, (minced)
1 tbsp. ginger (minced)
4 cups vegetable stock
1 can coconut milk
1 tbsp. coconut oil
1 tbsp. shredded unsweetened coconut (toasted) (optional)
Few leaves of rocket or coriander (optional)
Salt and pepper to taste

Instructions

In a large pot, melt the coconut oil. Add the onion and garlic and sauté for around 5 minutes, stirring often. Add ginger and cook for another 5 minutes (on a medium heat).
Add beets and vegetable stock and bring to a boil. Lower heat, cover and simmer for around 20-30 minutes or until beets are tender.
Pour the soup into a blender and blend until smooth. Add the coconut milk and salt and pepper to taste.
Serve and garnish with a bit of rocket, coriander or toasted coconut.

The post Beetroot and coconut soup appeared first on Haleo.

Deliciously creamy broccoli soup

Haleo — Wed, 22 Jul 2015 09:10:07 +0000

My Gran was the soup queen back in New Zealand. She believed that a warm hearty soup was the answer to chilly winter’s night – real food for the soul. Even back then, Gran always made her soups from scratch with fresh seasonal produce.

This vegan friendly recipe celebrates the glorious brassica – the broccoli. This green gem has so many super-nutrients and is eaten in our household at least 4 times a week!

My Gran was also one of the only people who could make me eat my broccoli when I was a kid – so this hearty, nourishing soup is in honour of her!

The creaminess of this soup is achieved partly because of the chick peas – which I think works really well. This is a naturally thick dish – so please feel free to add water. It freezes well also (up to 3 weeks), so you can make up batches well in advance and pop them in the freezer to enjoy at a later date.

Serves: 2 (large serves) or 4 starter serves

Ingredients

1 medium broccoli head (cut into florets)
2 tbsp. coconut oil
1 medium red onion, (diced)
3 garlic cloves (crushed)
2 cups vegetable stock
1 cup water (optional)
1 can chick peas (rinsed well and drained)
1 tsp. chilli flakes
Salt and pepper to taste

Instructions

Steam broccoli until slightly tender and bright green. Place to one side.
Heat coconut oil in a medium pot over medium heat and saute red onion and garlic (for around 5 minutes).
Add chickpeas and vegetable stock and bring to a simmer. Add chilli flakes.
Remove from heat and place stock and chickpeas in a blender followed by the broccoli and puree until smooth. Add a cup of water if you find it to be too thick!
Season with sea salt and pepper to taste.

The post Deliciously creamy broccoli soup appeared first on Haleo.

Mushroom BBQ Bomb

Haleo — Thu, 09 Jul 2015 14:48:42 +0000

Mushroom bomb you ask? Cause it’s an explosion of flavour yo! This is a great non-meat addition to any BBQ. It’s quick, easy and packed with delicious goodness. The tin foil parcel acts as an oven on the BBQ, infusing with the garlic and rosemary. You can use button, chestnut or chopped portobello mushrooms.

Ingredients

A punnet of mushrooms
Chopped garlic
Chopped ginger
Rosemary
Salt and pepper (to taste)

Instructions

Take some tin foil and make a bowl shape parcel.
Place mushrooms in the tin foil bowl along with the garlic, ginger, rosemary sprigs and salt and pepper.
Close the parcel and put it on the BBQ grid (this can be put on early while the fire is still settling).
Leave for an hour or so (peek inside to see how it’s doing).
When the mushrooms are soft it’s ready to go.

The post Mushroom BBQ Bomb appeared first on Haleo.

Sweet potato and lentil soup

Haleo — Sat, 13 Jun 2015 06:53:52 +0000

This vegan dish truly is ‘soup for the soul’. Packed to the brim with beta-carotene (thanks to the sweet potatoes and carrots) this clean soup is beyond nourishing. It is relatively simple to make and fragrant thanks to the magical herb thyme!

This herb has a long history of use in natural medicine in connection with chest and respiratory problems including coughs, bronchitis and chest congestion. The paprika gives this dish a light smoky flavour and it freezes well too!

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion (diced)
2 medium sized sweet potatoes (washed, peeled and chopped into cubes)
4 carrots (washed, peeled and roughly chopped)
4 sprigs fresh thyme or 1 tbsp. dried thyme
3 garlic gloves (crushed)
1 cup uncooked red lentils (rinsed thoroughly)
4 cups water
2 cups vegetable stock
2 tbsp. smoked paprika
Sea salt and pepper (to taste)

Instructions

Melt the coconut oil in a medium sized pot over a medium heat.
Add the red onion and garlic. Saute until the red onion is soft.
Add the sweet potatoes, carrots and thyme and cook for a few minutes, while stirring.
Add rinsed lentils, smoked paprika, water, vegetable stock and simmer on a low heat for around 20-25 minutes (until the vegetables and lentils are soft). Stirring occasionally.
Add soup to a blender and blend until smooth, add salt and pepper to taste. If you feel it’s too thick, add a bit more water.
Serve and finish with a sprinkle of smoked paprika and fresh thyme.

The post Sweet potato and lentil soup appeared first on Haleo.

Raw courgetti and tangy mushroom salad

Haleo — Sat, 06 Jun 2015 19:52:00 +0000

This courgette-based salad is simply incredible! I never knew that raw mushroom could be so flavoursome (thanks to marinating them in apple cider vinegar). I must confess that I have never been a huge vinegar fan, but the apple cider gives this dish a real tanginess which is not overbearing. The mushrooms mixed together with the cashew and sundried tomato sauce creates an explosion of flavour and this salad is a real crowd-pleaser even with those who may shun ‘raw’ dishes.

It’s amazing how this salad fills you up without the bloat as it is very easy on the digestive system. It is a brilliant main or a wonderful side dish, which will add value to any summer bbq. If you don’t have a spiralizer, not to worry – simply julienne the courgettes.

Serves: 2-3

Ingredients

COURGETTI:
2 large courgettes
MUSHROOM MARINADE:
7 mushrooms (cut into quarters)
¼ cup apple cider vinegar
¼ cup extra virgin olive oil
Light sprinkle of black pepper
CASHEW AND SUNDRIED TOMATO SAUCE
1 cup raw cashews
1 garlic clove (finely chopped)
1 cup sundried tomatoes (in olive oil)
Juice of a lemon
Light sprinkle of sea salt and black pepper

Instructions

Spiralize or julienne the courgettes and set aside. If you do julienne these guys, please make sure that you cover them in a paper towel to absorb any excess water.
Whisk together the olive oil and apple cider vinegar and pour over the mushrooms in a bowl. Using a spoon, turn over the mushrooms a few times to ensure they are fully covered in the marinade and place covered in the fridge for 45 minutes.
Place all of the sauce ingredients into a food processor and blend until smooth. Add a bit of water if you find it's too thick.
Pour the sauce over the courgettes and mix together, (I use my hands to really get in there)!
Finally, add the mushrooms, mix one final time and serve. Season with sea salt and black pepper to taste.

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The post Raw courgetti and tangy mushroom salad appeared first on Haleo.

Clean tomato pesto and courgette lasagne

Haleo — Sun, 19 Apr 2015 10:27:05 +0000

I love replacing old food staples with vegetables. I further love the way I feel afterwards – given that vegetables are easy to digest and filled to the brim with phytonutrients. This is a play on the usual ‘raw lasagne’ given I choose to heat this up for around 30 minutes before serving. You can however, choose to eat it raw! The one challenge with this recipe is that it is quite time consuming and one I usually save to make at the weekend. But don’t let this put you off, as it really is a gorgeous dish which can last up to 3 days in the fridge.

Serves: 4

Ingredients

LASAGNE LAYERS
2 large courgettes (or 4 small ones)
1 tbsp. coconut oil
MUSHROOM FILING
1 tbsp. coconut oil
6 medium mushrooms, (finely sliced)
CASHEW CHEESE
3 cups cashews
2 peeled garlic cloves
2 tbsp. fresh lemon juice
1-2 tsp. dried rosemary
Sea salt and pepper, to taste
½ cup of water
TOMATO SAUCE
1½ cups sun-dried tomatoes
2 soft dates
2 garlic cloves
2 medium tomatoes (roughly chopped)
1 tbsp. dried oregano
2 tbsp. coconut oil
2 tbsp. fresh lemon juice
PESTO SAUCE
4 cups basil leaves (tightly packed)
1½ cups walnuts
½ cup water
4 tbsp. coconut oil
2 garlic cloves
2 tbsp. fresh lemon juice
Option: serve small salad on the side
Rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari

Instructions

Pre-heat the oven to 170 degrees.
To make the lasagna layers: Cut the courgettes in half, then with a peeler or a sharp knife, cut or peel the courgette into thin strips. Set aside.
To make the cashew cheese - blend all ingredients in a food processor or a blender until smooth and has become a thicker consistency, adding as little water as possible so it doesn't get too runny. Place to one side.
To make the tomato sauce and pesto: Same method as above, place to one side. In total you will have three bowls of filling.
Heat coconut oil in a large pan and saute the mushrooms for around 5-6 minutes (until lightly cooked). Set aside.
Grease an oven-proof dish with 1 tbsp of coconut oil. Layer courgettes across the base of the dish. Cover the courgette base with the pesto sauce, followed by another courgette layer. Place the tomato sauce over the courgette layer and place the mushrooms on top. Place a final courgette layer on top of the tomato sauce, followed by the cashew cheese (which is left uncovered). Use a spoon to help distribute and pat down the cashew cheese evenly, to cover the whole top.
Cover lasagna oven dish with tin foil and bake in the oven for 30 mins (this depends on your oven, but the top should be a little golden).* Take out and let it stand for 10 minutes before serving. Serve with a side of rocket, avocado and cherry tomatoes covered with lemon juice and splashes of tamari if you fancy!

* If wishing to serve raw, do not place in the oven, instead place in the fridge for an hour and serve raw

Cashew cheese

Tomato sauce

Pesto sauce

The post Clean tomato pesto and courgette lasagne appeared first on Haleo.

Homemade vegetable stock

Haleo — Tue, 14 Apr 2015 11:40:46 +0000

In a perfect world, (where time was never an issue), I would try and make everything from scratch. This would include anything from my own almond milk through to my own vegetable stock. But, life happens though doesn’t it? We find ourselves running out of time and looking for ways to make our lives much more simpler. Although it’s easier for me to go out and buy organic veg stock cubes (rather than make my own), there is a simple pleasure which comes from making things yourself.

Vegetable stock is something I tend to use a lot, so during the weekend, I like to make just under 3 litres which will last in the fridge for the next week or in the freezer for up to 4 months. Make sure you have big enough containers to store the stock. When I keep mine in the fridge, I keep it in large jars.

Serves: Just under 3 litres

Ingredients

2 tbsp. coconut oil
2 red onions (cut into quarters)
3 garlic cloves (unpeeled)
1 celery stick (chopped)
3 carrots (chopped)
2 leeks (chopped)
1 fennel bulb (chopped)
4 bay leaves
15 parsley stems
6 back peppercorns
1 tsp sea salt

Instructions

Using a large pot, melt the coconut oil over a medium heat.
Add the celery, onion, garlic, carrot, leek and fennel.
Saute for about 5 minutes (until slightly soft).
Add the bay leaves, parsley stems, pepper, salt and 3 litres of water.
Bring to a boil and then turn down the heat so that it is very low, cover and gently simmer for around an hour.
Using a sieve, strain the stock and leave to cool.
Divide stock between your containers and either place in the fridge or freezer.

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Sweet potato and spinach dal

Haleo — Mon, 13 Apr 2015 14:14:35 +0000

This lentil and sweet potato dal is both creamy and spicy, packed full of flavour and goodness. Since saying goodbye to red meat, my husband and I have gone nuts for lentils and making dal! The different spices in this dish triggers an explosion of flavour and it is exceptional comfort food. It is beautifully matched with cauliflower rice.

Serves: 4

Ingredients

1 tbsp. coconut oil
1 large red onion, (diced)
2 large cloves of garlic (diced)
2 tbsp. cumin
1 tbsp. coriander
½ tsp. chilli flakes
½ tsp. turmeric
¾ cup whole almonds
1 cup split red lentils
2 medium sweet potatoes (cut into cubes)
2 cups of spinach
½ can coconut milk
2 cups water
⅓ cup chopped coriander
1 tbsp. chia seeds

Instructions

Heat the coconut oil in a medium pot on a moderate heat and add the red onion and garlic.
Place the lid on the pot and allow the onion and garlic to gently soften for about 5 minutes, then add the spices and almonds and cook until the almonds become slightly toasted.
Add the lentils, sweet potato, coconut milk and water and simmer for around 30 minutes until the lentils have absorbed all the water and the sweet potato is soft.
Add the spinach and cook for a further 3-4 minutes.
Add the chia seeds, then take the pot off the heat and let stand for 10 minutes before serving.
Add coriander and serve (with cauliflower rice if desired).

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