Well hello there everyone, I hope that you're all well, healthy and finding that natural medicine for all of your ills and ailments.
So this is the first time that I have actually posted into this community as I don't know how, but I have completely missed it. I didn't realise that the whole #plantbased topic was actually a community, but then I can be pretty blind sometimes.. especially these days and lately.....so I usually post into the #naturalmedicine community...but anyhooooooo.....
As much as I love the plantbased cooking challenges, I've really got to watch the low to no budget and so am only able to spend when I really need to buy food to cook, plus it's only me I'm cooking for (Thank Dog I've got a freezer...), but luckily, this week is one of those days that I needed to cook something fresh and it really is fresh and so very healthy.
If you too want to join in this great challenge by @justinparke then check out this link here for the list of set ingredients to use in the challenge https://peakd.com/hive-180569/@plantpoweronhive/the-plant-based-challenge-week-27-come-join-us
So for this one, I thought that I'd use the Chickpeas to create a Pate- which will also work in many other dishes too, such as a sauce for the occasional pasta, a spread on my toasted wraps, a creamy dressing on my salads and so on and so forth...
So I took some inspiration from @sreypov delicious looking cheesecake here https://peakd.com/hive-141359/@sreypov/vegan-mint-cheesecake-an-italvegan-recipe by using Basil from my own (one and only) garden...lol...
So as I'm (still) on a health quick trying to lose weight (still....), I opted for the chickpeas and needed to add a few more veggies to get the vitamians and minerals in there.
So I chose Cauliflower, Silver Beet, an Avocado, fresh Garlic, a fresh Lemon, aswell as Lemon Pepper (which I nearly forgot to put in.π±.), A dash of Garlic Salt- because it's GARLIC SALT..π.yummmm, a big..ooops...πΆ.. splash of onion flakes and my own home grown, beautiful green basil too!
So the Cauliflower is for creaminess, aswell as containing unique plant compounds that may reduce the risk of several diseases, including heart disease and cancer.
Additionally, itβs weight loss friendly and incredibly easy to add to your diet.
AND Cauliflower is very low in calories yet high in vitamins. In fact, cauliflower contains some of almost every vitamin and mineral that you need
There are 3 grams of fiber in one cup of cauliflower, which is 10% of your daily needs, aswell as Cauliflower being a great source of antioxidants, which protect your cells from harmful free radicals and inflammation.
Cauliflower is high in choline, an essential nutrient that many people are deficient in and
Choline is also involved in brain development and the production of neurotransmitters that are necessary for a healthy nervous system. Whatβs more, it helps prevent cholesterol from accumulating in the liver
Cauliflower contains sulforaphane, an extensively studied antioxidant, which appears to be most protective against colon and prostate cancer but has also been studied for its effects on many other cancers, such as breast, leukemia, pancreatic and melanoma
Cauliflower is incredibly versatile and can be used to replace grains and legumes in your diet as it is also especially helpful for those who follow low-carb diets because cauliflower is significantly lower in carbs than grains and legumes.
For example, a cup of cauliflower contains 5 grams of carbs. At the same time, a cup of rice contains 45 grams of carbs β nine times the amount of cauliflower
https://www.healthline.com/nutrition/benefits-of-cauliflower#TOC_TITLE_HDR_7
And there's the little chickpeas peaing on the cauliflower...π€£π€£π€£, Now although you see them in the frypan, I only cooked them on low with a lid on for a few minutes just to soften them up a bit as I don't like to over cook my veggies and cook out all of the good stuff.
And those Chickpeas eh...Eh...As I'm sure that many of you know, Chickpeas are high in protein and fiber, which makes them a filling food that may help lower appetite and reduce calorie intake at meals AND even better, Chickpeas are an excellent source of protein, which has a variety of health benefits, ranging from weight management to bone health.
Chickpeas have a low GI and are also a great source of fiber and protein, all properties that support healthy blood sugar control, as well as having many characteristics that may help prevent some chronic illnesses, including heart disease, cancer and diabetes.
They are a great choice for individuals who avoid animal products And that's US right! π
https://www.healthline.com/nutrition/chickpeas-nutrition-benefits#TOC_TITLE_HDR_8
And we all know how good that vibrant green Silverbeet is for us as it's a good source of iron, vitamins K, A and C and calcium. It is full of antioxidants and the vitamins within it help to prevent inflammation. Silverbeet contains potassium, which helps to maintain blood sugar levels plus a high fibre content which is beneficial in reducing blood cholesterol.
So again, yes it's in the fry pan, but now I have turned the heat off, have put the lid back on and am using the last of the heat to just steam it as the pan cools.
And I'm sure that you all know the nutritional benefits of garlic...and that GREAT TASTE..π.
And then these 2 creamy and zingy, zesty guys that were also happy to sacrifice themselves with everyone else to go into the pate mix too...π
And here they are here, all squeezed in together to go for a big, fun spin round and round like a ride at the easter show (fun fair)...
with this gorgeous girl...my beautiful bella Basil who is a member of the mint family has been used as a medicinal plant, and its oils and extracts are said to have antioxidant and antibacterial properties. Fragrant fresh basil, for instance, offers a healthy dose of blood-clotting vitamin K -- 2 tablespoons of chopped fresh basil provide 27% of the RDA -- as well as vitamin A, manganese, and magnesium. (You can find more vitamin K in green leafy veggies such as cabbage, cauliflower, kale, and spinach -- but talk to your doctor if youβre taking a blood thinner such as warfarin; you donβt want too much or too little K. https://www.webmd.com/food-recipes/features/beautiful-basil
And then they all came out looking green and creamy- My favourite colour and favourite texture!
And looking quite refreshed and relaxed after their big spin...π€£
So now I've got one for a few dinners and one for the freezer for a few more future dinners!
So that's what I call a WIN WIN WIN WIN WIN WIN WIN WIN there! π
Happy days. (I hate washing up after I cook..π...)
Anyway, I would LOVE you to try some but I don't think it's going to last that long, so I recommend having a go at making it yourself cause it was cheap, easy, fast and is totally delicious and as we've discussed, super duper healthy for you too!
Thank you so much for reading my post, I really hope that you enjoyed it and look forward to your comments and thoughts.
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Wow thanks so much @rozku and @tipu I hope that you get a chance to make it yourself, i know that is is going to be so perfect for so many dishes.
Your dish look good and yummy yummy!!! I miss eating cauliflowers, they are my favorite vegetables. Thank you very much for mention my post here.
Yes, I love the versatility of Cauliflowers myself.
You can't buy them over there?
Do they not grow in the climate over there cause I know that they are cold climate veggies...
And you post was worth the mention too since it was so easy, fresh, natural and used your home grown mint too
Hey @chocolatescorpi, this recipe is delicious, it must be full flavor, tasty. I love the mix of the garlic with the basil, and the avocado, oof! a flavor bomb, you really are super creative in the kitchen, very nice post, very good recipe and beautiful photos. Greetings.
Note: I'm going to save it to see if one day I dare to prepare it, with toasted bread it sure is delicious.
Hey gorgeous, so happy that you like it and I'm sure it will taste delicious on toast as a snack.
I can't wait to use it on pasta sometime... (I don't east pasta a lot- once every few months..)
And I don't like the taste of Avocadoes, but I know that they are good for you, so for me, this has been added more for the creaminess that Avocado gives it.
Bon apetite Mi Amiga! π
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I love cauliflower, chickpeas, and avocado... must be soo good. There are so many wonderful plant-based creations you can make even on a tight budget! Well done!
Actually isn't it funny, I don't like either of them by themselves, BUT I LOVE them all when they are mixed with other ingredients....π€£
Really? That's very funny indeed. I like them all. The only veggie I don't like is fennel.
Haaa well I love all veggies-sort of. They have to be cooked right- nice and crispy still, not like the boiled mush that mum and her generation thought that they needed to be....and which made me HATE HATE HATE veggies for such a long time- in fact I remember the day that I actually fell in love with them for the first time.
It was in 1992- early 20's, I needed something for lunch at work and I walked around till I just sort of followed that gorgeous Chinese cooking smell into a shop and saw the cooks frying up veggies in a wok and thought, now they actually look pretty good and so got some- nice and CRISPY and that plain dish- I think just Garlic with veggies changed my life- well atleast my perspective of veggies anyway...I grew up in a very small country town and we only had a few pubs and in them were Chinese restaurants and mum and dad used to buy takeaway Chinese every Friday night but I didn't like it and so just at the Prawns crackers, prawn cutlet and maybe some fried rice, so it was not only a discovery of veggies, but also Chinese food too...( I'm a late bloomer...π€£..)
And fennel is one of those herbs that I don't mind too much- in something...lol...
I'm curious about the taste
Delicious. Refreshing, lemony, basil with a zingy tartness to it.
Definitely worth making if you can.
So far I have eaten it on plain pasta as a sauce and a couple of crackers as a dip.
If I ate white potatoes, I would boil up some baby potatoes and roll them in this as a sauce.
And I know it will be a perfect creamy dressing for a tomato based salad too.
It is versatile enough to go with anything and as has enough flavour to be by itself.
And sooo healthy too. π
Bon Apetit!
I can smell the basil. How wonderful for you to have it fresh on hand and a great idea to blend it with avocado. Chickpeas and cauliflower are one of my favorite combinations. This is a tasty dish for sure.π
Yes, Basil is pretty much my one and only herb. Not a fan of other herbs these days- any of them...
I just wish this 'sweet' Basil was stronger- you need a lot to get a taste of it and I think that is because I actually bought it as a single use basil in the veg section at the supermarket (you know they grow them in tiny square pots so when they're in the plastic bags at the shop, their roots are square)...anyway, so I bought 3, ate one, and purely as an experiment, planted 2, one died and this is the other one, growing strong and about 30cm taller than it's original size.
I really want to get some lemon basil, but we're still in lockdown..
Yeah I love Caulies too- actually that's a thought...hmmm...π€
And you should see what I'm eating for breakfast right now....π²π±π€£
I am hungry and tired and wish I could eat what mystery food you speak of haha!π€£
I wish you could too cause that was just sensational and suprisingly too!
Something that I would never have thought of before and something that we Aussies certainly don't do over here....
Save me a bowl please. This looks so fresh, healthy, and full of good fat and protein. As always, you hit it out of the park whether working with chocolate or not.
I wish I could! And I'm sure that you guys could make your own delicious version of it too.
I know how creative and talented you guys are at cooking with minimal ingredients...have fun and bon apetite! π
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