Vegan, gluten free, nourishing goodness. If you can’t tell by my content- I’m obsessed with south Asian flavours- and the trick to ultimate flavour in these dishes- is knowing when and how to add the spice.
Daal is a dish that I find ultimately comforting. It’s easy on my tummy, super quick, warming, filling and CHEAP to make. Also- it’s a one pan meal meaning less dishes which is always a plus!
Saffron Rice
A super simple recipe but oh so luxurious. Luxurious because the price of real saffron is! It’s the reason why I always go into the grocery store on a budget and leave thinking ‘what did I even spend that on??’ No regrets! Some people have expensive chocolates- I have golden strands of delicate saffron.
Read moreHalloumi & Aubergine Bake
This is seriously one of the most satisfying, comforting dishes I have ever made and goes off like a hit when I’ve made it for family and friends. It’s fulfilling, scrumptious and the halloumi on top when it browns to a crispy edge and gooey inside…. drool worthy! Its also an incredibly malleable recipe, I often use whatever herbs I have on hand such as thyme instead of oregano, or harissa paste instead of tomato paste and honey or maple syrup over pomegranate molasses. The world (or pantry!) is your oyster of endless possibilities! Serve hot with rice, a chunk of fluffy sourdough bread or simply on its own- it’s so delicious it deserves to be the star of the show!
Read morePlant Powered Protein Scramble
Despite the name, Scrambled Health is NOT based on scrambled eggs but rather is the background of a nickname I’ve adapted to. Working in my first Michelin star French kitchen I was asked to make scrambled eggs for staff meal.
I began my culinary career at Le Cordon Bleu learning gastronomy and nutritional cooking. This, along with the fact that eggs always disturbed my esphogitus, I had spent years as a vegan, and the smell of any egg dish would make me gag… I could say that I had never scrambled an egg.
To this day, I struggle to make scrambled eggs as well as my ten year old brother can.
Back in my family home, I was known in my family for serving them my tofu scramble and pretending it was made from eggs. I fooled some! My traditional eggs and bacon English breakfast grandfather had been fooled multiple times.
This recipe is incredibly versatile. I’ve used it as egg salad (adding vegan mayonnaise), in a breakfast wrap with roasted potatoes, in salads, over toast, over sweet potatoes, with hummus on roasted veggies… the flavours are mild, enjoyable and complementary to a variety of foods.
Try this out and experiment!
I would love to hear how you served this dish!
xx
Plant Powered Protein Scramble
Vegetarian, Vegan (Option), Gluten Free, Nut Free
Serves 2
15 Minutes
Ingredients
-1 tsp rapeseed or avocado oil
-1/2 Red Onion, Minced
-1 cm Cube Fresh Ginger, Minced
-1 Clove Garlic, Minced
-1 tsp. Turmeric
-1/8 tsp. Cayenne Pepper
-1 Block Firm Tofu
-150 g Fresh Spinach
-Salt and Pepper to Taste
OPTION
-50 g Goat Cheese, or Feta
Method
Heat oil in a pan on medium-low heat, add the red onion. Sautee until becoming translucent (about 2-3 min).
Add minced ginger and garlic with the onion. Cook until fragrant and add the turmeric and cayenne pepper.
Meanwhile, remove the tofu from packaging. Drain and pat dry with a clean dishcloth or absorbent kitchen towel.
Crumble the tofu into the pan, so it is small chunks. Stir the mixture for about 3-5 minutes, until tofu is cooked and fully immersed with the spices and onion mix. Add salt and pepper to taste if necessary.
Add the spinach to the pan and slowly mix in until completely wilted.
At this time, you have the option of adding feta or goat cheese. Mix the cheese throughout for a great salty and tangy addition of flavour.
Serve warm as a replacement of scrambled eggs or cold as a egg salad. Keep leftovers in fridge for up to 3 days.
Vanilla Poached Pears
Dessert Or breakfast these are A.M.A.Z.I.N.G. You can technically have breakfast for dessert… without any judgement (from me anyways).
I often make my vanilla poached pears for parties, family members, or my own lazy brunch morning with Rich and myself.
They seem luxurious, intricate, and impress everyone… little do they know, these took less than 40 minutes - most of which I was sitting reading my current novel “The Language of Kindness” by Christie Watson (I highly recommend).
I’m letting you in on my secret dessert dish which I ‘pretend’ are really complicated at dinner parties by explaining the dish with grandiose phrasing. What can I say, I’m a cancer and I just need positive attention.
I know, horrible, but I am making up for my deception by sharing these with you- and so that you can do the same with your friends and family!
The trick is staying coy. “No, no, it was so easy! Really, it's nothing!” and I swear it almost makes the dish taste SWEETER.
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Now that I have shown you my true colours (Oops!) I’m going to move on to the making behind the dish.
This dish can be made vegan, gluten free, and can also be done as nut free and paleo (without the pecan granola). It requires minimal cutting, is pretty much one step, and is incredibly delicious with delicate flavours. I made this the other morning for what was a healthy breakfast, made with only fruit and free sugars.
Oh, and the biggest plus was my kitchen smelled fabulous all day.
The poached pears are best served hot, immediately after plating, with a dollop of cultured yogurt (I use coconut collaborative, or goats milk yogurt), or a scoop of vanilla and/or salted caramel ice cream and topped with my one pan pecan granola, which can be found here. With all the components the dish is complete in both texture and flavour, but I encourage you to be creative and let me know what you made these with!
For breakfast as seen in the pictures, I added cultured goat yogurt, my one pan pecan granola, with a sprinkle of chia and honey!
LETS GET STARTED!!
Vanilla Poached Pears
Gluten Free, Vegan Option, Vegetarian, Paleo (without granola), Nut Free (without granola), Refined Sugar Free
Serves 1
5 Minutes Prep.
35 Minutes Cook
Ingredients
-1 Pear (of any kind; not overly ripe and still hard)
-1/4 Cup Honey/Maple Syrup
-1 tsp. Vanilla
-1 tsp. Cinnamon
Method
Cut the pear in half, and remove the core (with a knife or a melon baller).
Place the pear cut side up in a saucepan, and add your choice of sweetener (honey/maple syrup), vanilla and cinnamon. Fill with water until pears are completely covered with liquid (and then some (amount depends on your pot)
Bring to a boil, then reduce to a simmer. Leave the pears to poach for 35 minutes for a soft, sweet and delicate treat.
Serve warm.
Spicy Morrocan Prawns
Richards favourite food are prawns or what, back in Canada, I would have called shrimp.
He decided to go on a boys trip this weekend and in the typical loving, banter filled relationship we have, I decided to make his favourite dish. And send him pictures of it. Oops!
Of course, there are left overs for when he comes back home.
Tonight I made my Spicy Moroccan prawns with smoky cumin sweet potatoes, roasted red pepper and portabella mushrooms with lemony asparagus over mixed greens.
SO. SATISFYING.
Of course, I would also suggest making these over quinoa, brown rice, pasta, or a jacket potato.
Tag @scrambledhealth on Instagram or hashtag your food with #behindthebowl #scrambledhealth so that I can see your unique creations!
Comment below what you are going to pair these Spicy Moroccan Prawns with.
Spicy Moroccan Prawns
Gluten Free, Nut Free, Dairy Free
Serves 2
15 Minutes
Ingredients
-150 g Peeled and Deveined Prawns
-1/2 tbsp. Rapeseed Oil/Avocado Oil
-1 Red Onion
-Option: 1/2 Fresh Chili (I Use Birds Eye Chili for EXTRA HEAT)
-1 tsp. Smoked Paprika
-1 tsp. Cumin
-16 Cherry Tomatoes
-6 Sprigs Flat Leaf Parley
-Salt and Pepper To Taste
Method
Peel and halve the red onion. Thinly slice lengthwise creating semi-circles. Separate the layers to make sure they don't stick together when cooking. If using chili, cut diagonally.
Heat oil in a pan on medium heat. Once hot, add the sliced onion and chilli (The chili, if extra hot like a birds eye, may make your eyes burn and cause coughing. To prevent this, use a chili of less spice). Cook until onions are translucent. This should take about 3-5 minutes.
Pick parsley from stems and roughly chop in the meantime and set aside.
Toss the paprika and cumin in with the onions so that they are fully coated.
Toss the cherry tomatoes in and crush them in the pan so they further release their juices and seeds.
Add the shrimp into the pan. Cook until pink and mix the set aside chopped parsley. Add Salt and Pepper to taste
Serve hot!
