Spring Onion Brunch Feast

My favourite thing about Brunch is that you can really just have it anytime - dinner, breakfast, lunch, or as a hearty snack :)

Here's a scruptious version of my fave - pan-tossed vegan brunch - that I just made the queerys for dinner on a tired night:







Spring Onion Brunch Feast
Serves 2

Ingredients

1 or 2 gloves of garlic diced or minced
1 or 2 spring onion finely chopped
a decent splash of olive oil
3 or 4 small-medium mushrooms diced into 1 or 2 cm cubes
1 large ripe tomato diced into 2cm cubes/triangles
1 cup of baby spinach
salt and pepper to taste
One avocado
2 pieces of whole grain bread, toasted

Method

1. Put garlic and oil in a pan and turn on a medium heat. Once warm, add mushrooms and the white parts of the Spring onion and toss until onion is transparent
2. Add tomatoes, toss for a minute or two
3. Add spinach and toss until spinach is wilted, adding salt and pepper between tossing.
4. Slice avocado on top of the toast and add cooked vegetables over the top. Season with green parts of Spring onion.
5. Enjoy!

Raw Vegan Chocolate Brownie

INGREDIENTS

Base

• 1 C raw almonds(or sub walnuts)
• 1/2 C unsweetened shredded coconut
• 2 C packed dates
• 1/2 C unsweetened cacao powder
• 2 TBS water
• dash vanilla

Icing

• 3/4 C raw cashews (soaked for 2 hours and drained)
• 2 TBS raw cacao powder
• 2 TBS maple syrup
• dash vanilla
• water to add for consistency

METHOD

Base
Line a loaf pan with baking paper for easy removal and set aside.  Add the almonds and coconut to the food processor and process until no large pieces of almond remain.  Pour the almonds into a bowl and set aside.

Place the dates and water into the food processor and process until the dates are broken up and come together in a “dough” that looks almost like a paste.  Add the almonds and coconut and the cocoa powder, salt and vanilla and pulse until combined.  Don’t over mix, but be sure that everything is completely combined.

Place the mixture into the prepared loaf pan and press down firmly.

Icing
Food process cashews until fine. Add other ingredients and continue process until smooth adding a little water if needed to achieve the right consistency. Spread over base.

Pull the brownies out of pan and place on a cutting board and slice into 60 bite sized brownies. Store in an airtight container on the counter or in the fridge for up to a couple weeks.

References
http://fooddoodles.com/2012/05/16/raw-vegan-coconut-brownies/

Raw Vegan Beetroot Dip

INGREDIENTS

• 1 cup cashews or almonds
• 1 large beetroot
• Juice of 1 small lemon
• 1 small clove garlic
• 0.5tsp ground corriander
• 0.5tsp ground cumin
• freshly ground Salt to taste

METHOD

Soak nuts in water for 30-60mins.
Grate beetroot and garlic.
Drain water off nuts and food process them until fine (or not, if you want it chunkier).
Add beetroot, garlic, lemon juice and seasonings and food process until desired consistency.
Serve with fresh vegetables or crackers.

Queery your food's benefits - is it worth the  foodventure?

Beetroot is a powerful healer. It is packed with beta cyanin which is a blood purifier and overall promoter of detoxification in the body, aiding the liver to do its job and helping prevent the build of fatty deposits.
This little purple superfood can also reduce high blood pressure, boost your happiness (as it contains betaine which stimulates seratonin production), and build or keep your immune system strong with a nutrient powerhouse boasting high levels of vitamin C, iron, folic acid, phosphorous, magnesium, vitamin B6 and more.

References
http://peaceloveandgreens.com/2012/05/02/raw-beetroot-dip-two-ways/
http://rawgastronomy.blogspot.com.au/2009/06/beetroot-dip.html
http://www.yummly.com/recipe/Beetroot-And-Cumin-Dip-Recipezaar