Pan-fried Kingklip with Exotic Mushrooms, Spinach and Canihua

Pan fried Kingklip with Mushrooms, Spinach & Canihua

As I don’t eat meat often, I try to eat fish once a week. Whether you eat meat or are vegan or vegetarian, it’s very important to be aware of your protein intake, especially if you train regularly. While it’s perfectly possible to get enough protein on a vegan diet, you have to be much more aware of it and put in more effort. It won’t happen by accident! That said, fish is a great clean source of protein for those of us who are not vegan.

Kingklip is a deep sea fish widely found in the coastal waters of southern Africa. It is low in fat and as well as being high in protein, also contains calcium, iodine and iron. If you cannot get kingklip you can use another solid white fish for this recipe.

Canihua is a close relative of quinoa and is native to the Andes. It is gluten-free and scores higher than quinoa in levels of protein, iron, magnesium and calcium. It has a similar flavour to quinoa, but the grains are much smaller.

Ingredients (serves 2)

150g shiitake mushrooms, sliced
150g shimeji mushrooms, separated
6 large cloves of garlic, finely chopped
extra virgin olive oil for frying
2 big handfuls spinach, sliced into ribbons
2 tbsp organic tamari
juice of 1/2 a lemon
1 tsp raw honey
1 tsp sesame oil
1 tbsp raw sesame seeds
1/2 cup canihua (or quinoa)
400g fresh kingklip (2 fillets), skinned

Method

Preheat the oven to 200 C.

Place the canihua in a small pot with 1 cup of water and 1/4 tsp himalayan salt. Bring to the boil, then turn the heat down and cover with a lid. Simmer until all the water has been absorbed and the grains are cooked, about 20 – 25 minutes.

Slowly fry the mushrooms in some olive oil until they start to brown. Add the garlic and fry for a further 2 minutes. Add the spinach and stir. Add the tamari and lemon juice and quickly put the lid on so that the steam will cook the spinach. After a couple of minutes remove from the heat. Add the honey, sesame oil and sesame seeds.

Heat some olive oil in a frying pan and place the kingklip down. Fry until golden and crispy then turn and do the same on the other side. Season with salt and pepper. Transfer to an ovenproof dish and roast for about 5 – 7 minutes, until the fish is cooked through. The flesh should be opaque and starting to flake, but not dry.

To plate, put the canihua on the bottom, then the mushrooms and spinach, and top with the fish. Squeeze some lemon over the top and enjoy.

Health & happiness!

Love,
Raine

Vegan Dinner Plate

Veggie Plate

Just look how yummy life can be as a vegan! I’m not going to write a long post here, it doesn’t need it! Just going to get straight on to the recipes…

For the sweet potato mash:
Peel a sweet potato and boil. Once ready, mash it in a bowl with some almond milk, salt, pepper and sprinkle with paprika

For the brown rice:
Add half a cup of brown rice to boiling water. Once it starts bubbling, turn down the heat to low, give it a stir, and put the lid on. It will take a good half an hour to cook properly. You can also add a tsp of Bouillon or other organic vegetable stock for taste.

For the salad:
Drain and rinse a tin of chickpeas and add to a bowl.
Cut up a red onion, some cucumber and some dill and add to the bowl.
Drizzle with lemon juice, olive oil, Himalayan salt and pepper.

For the sauteed mushrooms:
Chop a box of mushrooms, one onion and one clove of garlic.
Add the onion to a non-stick frying pan with some coconut oil. After a minute add the garlic, then after another minute add the mushrooms. Sautee for around 7 minutes until you can smell they are ready – you’ll know what I mean! Add some salt and pepper and you can add paprika or other spices if you like.

Add all to a plate and enjoy!

Love,
Lauren

Cream of Mushroom and Thyme Soup

Mushroom Thyme Soup

These flavours go so well together I just had to do it! I got a load of mushrooms in my Abel & Cole delivery this week so soup it is! I love making a soup at the beginning of the week that will last me for the whole week… great for lunch alongside a salad or on its own with some Biona organic Rye bread 🙂

Ingredients

A box of mushrooms – about 10-12 – chopped
1 onion – peeled and chopped
1 potato, peeled and chopped
1 can coconut milk
1 cup organic vegetable stock
About 6 sprigs of fresh thyme, without branches (add more if you like)
Salt & pepper to taste
Half tsp coconut oil

Method

Heat the oil in a large saucepan. Once hot, add onion and cook for 1 minute, then add the mushrooms and cook for a further minute. Add the potato until coated in the oil then add the stock, and then the coconut milk.

Leave to heat for around two minutes then add the thyme, salt and pepper. Stir well, turn down heat, add lid and leave to simmer for an hour.

Once ready, blend fully (in a blender or with a handheld) and serve.

Enjoy!
Love,
Lauren

Creamy Porcini Pasta with Crispy Sage

photo 2

Who doesn’t love a good creamy pasta? You may think that when you switch to a healthy lifestyle it’s something you’ll have to give up permanently. But I’ve got good news… you CAN enjoy a delicious and satisfying bowl of pasta, and know that you’ve nourished your body with the good stuff!

Mushrooms have many medicinal properties and make a great substitute for meat.

This recipe is dairy-free, wheat- and gluten-free and vegan. I use raw cashew nuts to make my “cream” for this sauce and nutritional yeast adds a cheesy flavour. You could use any gluten and wheat-free pasta, such as buckwheat, brown rice or amaranth pasta.

Ingredients

2/3 cup of raw cashews

1 1/4 cup of water

2 tbsp nutritional yeast

1 tsp Himalayan crystal salt

a handful of fresh sage

250g quinoa pasta

Organic and virgin coconut oil or extra virgin olive oil for frying

250g porcini mushrooms

120g shiitake mushrooms

3 big cloves of garlic, finely chopped

truffle oil and fresh lemon to finish

Method

Place the cashews, water, nutritional yeast and salt in a blender and blend until completely smooth.

Cook the pasta according to package instructions.

Slice the mushrooms and saute them in coconut or olive oil. Once they start to brown nicely, add the garlic and continue to fry for a few minutes. 

In a separate pan, fry the sage in some oil for a few minutes until it turns crispy.

Season the sauce to taste with black pepper and salt if necessary. Toss the pasta and sauce together and serve topped with a few crispy sage leaves. Finish with a drizzle of truffle oil and a squeeze of lemon if desired.

Enjoy!

Love,

Raine