Recent Posts

Everyday Green Smoothie

Everyday Green Smoothie

I feel like green smoothies have a bad reputation. People always think they are going to taste bad but this really doesn’t have to be the case. Using the right ingredients they can taste amazing and its a great way to get extra greens into […]

Healthy Ferrero Rocher

Healthy Ferrero Rocher

This is going to be my last post of 2017 so I wanted to make it special! This has been such a great year for my blog. Although it’s still small I am now getting the opportunity to collaborate with brands, I was shortlisted for two […]

Herb and Mushroom Quinoa Stuffed Aubergine

Herb and Mushroom Quinoa Stuffed Aubergine

Hello everyone! I hope you all have a lovely Christmas and spent lots of time with friends and family eating delicious food. I am sorry that this recipe is going up after Christmas day but I hope you can enjoy this recipe for another festive meal or maybe even a veggie option for a Sunday Roast. My laptop wasn’t working and I honestly haven’t been feeling that great lately and I need time to work on my mental and physical health. I’m starting to feel better now and maybe its something I am going to talk about more in the future because the reason behind starting my entire blog was to show how improving your diet can make you feel healthier and happier. But, I have discovered so many more things contribute to how you feel such as exercise, mindfulness, and relationships. The list goes in! And I personally have to work on all aspects of my life to feel my best! Anyways, let’s get on with the recipe!

This year for my Christmas dinner I wanted to make something a bit different because I’m not a big fan of fake meats and nut roast so I decided to make a stuffed aubergine filled with a quinoa and mushroom stuffing with lots of sage, thyme, and mustard. Then I topped it with pomegranate and pine nuts to make it extra festive.

Herb and Mushroom Quinoa Stuffed Aubergine
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten Free, Dairy Free
Author:
Serves: 2-4 people
Ingredients
  • 2 Medium Aubergines
  • 100g (1/2 cup) Quinoa
  • 1 Tbsp Tahini (plus extra to drizzle)
  • 1 tsp Wholegrain Mustard
  • 6 Sage Leaves
  • 1 Sprig of Thyme
  • 4 Large Chestnut Mushrooms (around 200g)
  • Pine nuts and Pomegranate to sprinkle on top
Instructions
  1. Preheat oven to 200°C
  2. Firstly chop the aubergines in half and scoop out the middle. Don't throw this way! It can be used in other recipes.
  3. Then place the aubergine halves on a baking sheet, top with olive oil, salt, and pepper then cover with foil and bake for around 20-30 minutes until they start to get slightly softer.
  4. Meanwhile, cook the quinoa according to the package directions then set to one side.
  5. Chop the chestnut mushrooms, sage and thyme into small pieces and then cook in a pan over medium heat until they are soft. Then add in the cooked quinoa, tahini, wholegrain mustard and salt and pepper to season and mix to combine.
  6. Once the aubergine is cooked remove it from the oven and fill with the quinoa mixture and then place it back in the oven for 5-10 minutes.
  7. To serve drizzle with tahini and sprinkle over the Pine Nuts and pomegranate seeds.
  8. I like to eat mine similar to a roast dinner with roast potatoes, sprouts and lots of other veggies.

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x

Blueberry Muffin Breakfast Smoothie

Blueberry Muffin Breakfast Smoothie

This is going to be the first smoothie recipe that I share with you all. I have shared smoothie bowl recipes before but that’s a bit different to this. I honestly find smoothies a bit boring and not that fun to take photos of until I […]

Curry Roasted Cauliflower

Curry Roasted Cauliflower

I have really gotten into meal prep recently for lunches at least. It means I always have healthy options for lunches available and I spend less money on campus when I bring my own snacks and lunches. I personally prefer making the food on Sunday […]

Almond Butter Brownies

Almond Butter Brownies

This is one of those recipes that took me a long time to perfect but the final recipe was really worth all the effort and the two jars of almond butter I went through in the recipe testing process (not ideal if you are on a student budget). I honestly think these brownies taste better than ‘normal brownies’. My initial intention was to use chickpeas to make the brownie batter because in the past I have made cookies with chickpeas and I really liked them, however, I didn’t enjoy the results. Next, I used dairy free butter but I didn’t really like that either. I then tried a mixture of coconut oil and almond butter and it turned out perfectly, however, I then got overly excited and tried to take it out of the pan before it had properly cooled and I broke it. I finally repeated the recipe and added icing also made with a mixture of almond butter and coconut oil. Who know that combination would make such a delicious butter substitute?! These brownies are soft and gooey and when paired with creamy chocolate icing and almond butter they are just perfect!

vegan Almond Butter Brownies

Sorry for rambling, I just wanted to share the realities of recipe testing. I always see other bloggers posting that they are ‘recipe testing’ but they only make the recipe once and that seems crazy to me, especially in baking! Anyways, let’s get on with the recipe!

Almond Butter Brownies
 
Prep time
Cook time
Total time
 
Healthy, Vegan, Gluten Free, Dairy Free, Refined Sugar Free
Author:
Serves: 9 Brownies
Ingredients
  • Brownies-
  • 30g (2 Tbsp) Chia Seeds
  • 90 ml (6 Tbsp) Water
  • 45g (1/4 Cup) Coconut Oil
  • 60g (1/4 Cup) Almond Butter
  • 100g (1/2 Cup) Coconut Sugar
  • 250ml (1 Cup) Oat Milk
  • 30g (1/4 Cup) Coconut Flour
  • 25g (1/4 Cup) Ground Almonds
  • 33g (1/4 Cup) Cacao Powder
  • Icing -
  • 20g (2 Tbsp) Coconut Oil
  • 20g (2 Tbsp) Almond Butter (plus extra to top)
  • 10g (1 Tbsp) Cacao Powder
  • 15ml (1 Tbsp) Maple Syrup
Instructions
  1. Preheat your oven to 180°C and grease your baking tin with coconut oil (i used a 9x9 inch pan)
  2. Then place the chia seeds in a blender and blend for about 30 seconds to form a powder.
  3. Place the powder in a bowl and add the water then leave for around 5 minutes for the chia seeds to absorb the water.
  4. Place the almond butter, coconut oil (melted) and coconut sugar in a bowl and mix to combine. Then add the chia seed mixture and oat milk then mix again.
  5. After add the coconut flour, ground almonds, and cacao powder and mix until everything is evenly combined.
  6. Pour the brownie batter into the prepared tin and bake for around 25 minutes or until you can poke a knife in the there is no more wet batter. Then leave to cool.
  7. While the brownie is cooking make the using by mixing melted coconut oil, almond butter, maple syrup and cacao powder together.
  8. Once the brownie is cooled, pour the icing over the top and drizzle with almond butter.
  9. Then place in the fridge a few hours to set before you slice them.

vegan Almond Butter Brownies

This recipe was made in collaboration with The Groovy Food Company, they kindly sent me some of their products to try to create the brownie recipe.

If you make the recipe please use the hashtag #eatplantifully and tag me in it!

Delicia x