Mini Eggplant Mushroom Pizzas

Continuing the list of my current food obsession, next up is eggplant (or aubergine). There’s something in this vibrant purple beauty, and especially when roasted into a gooey deliciousness, that I just can’t get enough of. To twist my eggplant game a bit, I decided to turn them into pizza bites. This recipe was a success in our household and I can’t wait to share it with you guys. Please let me know how it goes, if you end up trying the recipe!

Eggplant is a good source of dietary fiber, vitamin B1 and copper. It also contains a healthy amount of manganese, vitamin B6, niacin, potassium, folate, vitamin K, and phytonutrients to support healthy brain function. Mushrooms are also super dense with nutrients but low with energy. They contain more copper, potassium, protein and selenium than either oyster or shiitake mushrooms. Champignons are also a good source of phosphorus, zinc, niacin and pantothenic acid.

This recipe is a lighter and healthier version of mini pizza bites, made with eggplant, mushrooms, tomatoes, red cabbage and topped with some fresh thyme. The preparation takes only ten minutes – dinner’s never been this easy to make!

Mini Eggplant Mushroom Pizzas

(makes approx. mini 10-12 pizzas)

1 large eggplant
2 mushrooms, sliced
1/2 cup tomato paste
8-10 cherry tomatoes
1/2 – 1 cup grated red cabbage
dried oregano and basil
fresh thyme
salt and pepper to taste

Start by preheating oven to 200 degrees. Line a baking tray with parchment paper.

Slice the eggplant into about 2 cm thick slices. Place onto a baking tray. Spread the tomato paste evenly on every slice. Sprinkle some dried oregano and basil over. Season with salt and pepper.

Add the sliced mushrooms, cherry tomatoes and red cabbage. Top with fresh thyme. Bake in the oven for about 20 minutes. Take out off the oven. Let cool a bit and serve. Enjoy!

Thank you for reading,

Have a beautiful week!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’

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Thai Green Vegetable Curry

Spring is really late this year in Finland, and for the past weeks we’ve experienced everything from blizzards and cold wind, to icy rains and freezing fog. It has only been 15 degrees to the highest, which after an Australian summer feels like winter to me. Needless to say warming spicy stew foods and soups have been quite popular in our household. To be honest I think my love for thai curries and indian dahl doesn’t really even depend on season or the temperature.

Of all the curries, thai green curry is my favorite. This time I combined a bunch of different vegetables to create a heavenly delicious blend of all the good nutrients in vegetables and the healing spices of curry. You can make different variations by changing the vegetables or their ratio. Add fresh herbs e.g. parsley or cilantro. And for extra protein tofu or different beans.

Stews make an excellent food prep meal too, as it’s easy (and cheap) to make a big pot of curry and rice ready for the nights you arrive home after a long day on the run, hungry and tired. Because when you couldn’t be any less bothered to cook something reasonably healthy for dinner, it’s easy to end up snacking something not so healthy. And personally nothing comforts me more than knowing there is some Thai Green Vegetable Curry ready to be heated in the fridge when I finish work late and am on the way back home.

I like to serve mine with wholegrain jasmine rice and some fresh greens.

Thai Green Vegetable Curry

(makes 6 servings)

2 cups low-sodium vegetable stock
2-3 teaspoons thai green curry paste*
1 small sweet potato
1 small eggplant
1 head of broccoli
1 medium-sized zucchini
1 red bell pepper
1-2 cups coconut milk
2-3 kaffir lime leaves
3 cm knob of fresh ginger, grated
juice of a lime
2-3 tbsp coconut aminos
salt and pepper to taste

+ wholegrain jasmine rice for serving

*choose one without fish or shrimp sauce/paste

In a large pot bring the vegetable stock to boil. Add all the chopped vegetables, kaffir lime leaves, grated ginger and enough coconut milk to cover the vegetables. Let simmer covered for 20-30 minutes, stirring occasionally.

Check the vegetables. Season with salt and pepper. Let simmer covered for another 5-10 minutes or until the vegetables are fully cooked. Take the pot off from the heat. Add the lime juice and coconut aminos, stir to combine. Serve with some wholegrain jasmine rice. Enjoy!

Thank you for reading!

Have a beautiful day!

xx Ella

follow for more @ellalunamaria

you can also find me on bloglovin’

Savory Pumpkin Pot Pie

Hey there! How are you doing?

The fall has officially arrived and so is the chilly weather. Temperature going down makes me wanna just snuggle under the blankets with a cup of hot chocolate and read books or watch movies all day. Unfortunately the uni won’t let that happen since the essays won’t write themselves, no matter how hard I wished for it.

One positive thing about the fall is definitely the pumpkin season, since comfort foods and pumpkins are match made in heaven. This time I wrapped up something savory, instead of the traditional pumpkin pie. The outcome was heavenly and I’m super excited to share the recipe with you guys! This delicious Pumpkin Pot Pie with spicy chickpea tomato filling is the best food to warm you up on a cold windy and rainy day when the salad is no longer an option. Even though the ingredients list is quite a long, this recipe is super simple and easy to make. And I really do hope you’ll love it as much as we do!

Here are the instructions, happy cooking!

Savory Pumpkin Pot Pies
(makes 4-5 pies)

3 cups of mashed roasted pumpkin

1 tbsp extra virgin olive oil
2 small red onions, diced
4 cloves of garlic, minced
1 tsp ground turmeric
1 tsp paprika spice
1 tsp dried rosemary
½ tsp chili powder
2 small carrots, grated
1 cup chickpeas
200g cherry tomatoes
handful of fresh parsley
1 cup chopped kale leaves
2 tbsp vegan cream cheese
salt and pepper to taste

+ halved cherry tomatoes on top

Preheat the oven to 200°C and grease 4 small pots/mugs with a bit of olive oil.

In a frying pan heat the olive oil to medium heat and add the onion and garlic. Sauté for a couple of minutes. Add the spices and sauté until fragrant. Add the grated carrots, chickpeas, cherry tomatoes, kale, parsley and vegan cream cheese into the pan. Stir well and let simmer covered for about 5-10 minutes. Season with salt and pepper.

Place 2-3 tbsp of mashed pumpkin onto the bottom of each pot/mug and spread it evenly also onto the sides, so that you have about 1 cm thick pumpkin layer covering all the sides. Add the filling, top with halved cherry tomatoes and bake in the oven for about 20 minutes. Serve and ENJOY!

Thank you for stopping by, happy Sunday! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Thai Green Curry Chickpea Salad

Hey there! How are you doing?

It’s hard to find a light vegan salad dressing since most are cream or mayo based. Adding a dollop of store brought dressing can also easily turn your healthy salad into something not-so-healthy. Eating a plain salad however might not be the tastiest way to get your greens in, that’s why we came up with the dressing in the first place, right?

Trying to figure out a way to add extra taste to my big bowl of salad, I came up with this Thai Green Curry Chickpea Salad dressing. Combining two of my favorites: chickpeas and green curry paste, this dressing will take your everyday salad to a whole different level. Natural yogurt makes it creamy, yet light and sunflower seeds add a crunchy factor. The preparation will only take you two minutes. I think it’s time to level-up your salad game!

I serve mine atop bed of greens with brown rice, baked sweet potato, sweet corn, avocado and sweet chili sauce. Hope you love it too!

Here are the instructions, happy cooking!

Thai Green Curry Chickpea Salad
(makes 3-4 servings)

250g canned chickpeas
4 tbsp natural non-dairy yogurt, e.g. oat or soy based
3 tsp thai green curry paste
a big handful of sunflower seeds

Rinse the chickpeas with cold water. Place into a blender/food processor with all the other ingredients. Blend until smooth and even or pulse just a couple of times to leave a bit more structure. Serve with lots of fresh and/or cooked veggies, enjoy!

Thank you for reading, have a beautiful week! 🙂

x Ella

PS Check also the latest issue of Holistic Fashionista here 😘


follow for more foodie adventures @ellalunamaria

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Yoga Glow Bowl

Hey there!

How are you doing today?

During our stay in London couple weeks back, we had this amazing lunch at CookDailyLdn. They make by far the best buddha bowls ever! Inspired by our Boxpark visit; listening the coolest live music whilst enjoying our delicious food bowls, I wanted to try to cook sort of my version of their yoga bowl.

This Yoga Glow Bowl is a combination of colorful vegetables, protein rich chickpeas and good wholegrains like quinoa and brown rice simmered in spicy red curry. It’s the kind of warm and comforting stew especially when the colder weather hits in the middle of summer. Hope you love it!

Here are the instructions, happy cooking!

Yoga Glow Bowl
(makes 4-5 servings)

1 cup canned chickpeas + pepper, paprika, mustard seeds, garlic, coriander

2 small red spring onions, diced
3 cm knob fresh ginger, minced
2 medium-sized carrots, sliced
1 medium-sized sweet potato, diced
1 small broccoli head
1 medium-sized zucchini, julienned
2 ½ cups low-sodium vegetable stock
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 ½ tsp red curry paste
1 cup coconut milk

+ brown rice and quinoa for serving

Start by peeling and chopping the veggies. Preheat oven to 200°C and line a baking tray with parchment paper. Rinse chickpeas with cold water and transfer onto baking tray. Toss with spices and pop in oven for about 20-25 minutes.

Place diced onions and minced ginger into a large pot and sauté with dash of water or extra virgin olive oil for about 5-10 minutes. Add curry powder, turmeric and cumin, sauté for additional 2-3 minutes.

Add sliced carrots, diced sweet potato, veggie stock, coconut sugar and red curry paste, stir well. Bring to boil and let simmer covered for about 10-15 minutes.

Add broccoli florets, julienned zucchini and coconut milk. Stir well and let simmer for additional 10 minutes or until veggies have softened. Serve over half+half mixture of cooked brown rice and quinoa and top with roasted chickpeas. ENJOY!

Check out also the latest issue #41 of Holistic Fashionista for more tips and tricks on holistic living and entrepreneurship! 😘


Thank you for stopping by, happy weekend! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Sweet Potato Tomato Red Lentil Dal

Hey there! How’s it going?

It’s been a tad rainy in here for the past few days. On those colder days I find myself craving more warm, cooked and spicy dishes instead of raw foods and salads for example. So here’s yet another extra nourishing and comforting soul food recipe to my never ending list. Did you know your body can absorb the nutrients  better from cooked foods due the easier digestion process?

Made with an earthy combination of sweet potato, tomatoes and red lentils, this dal has a bit different flavor compared to my previous favorite. If you’re aiming at a lighter version feel free to swap coconut milk to equal amount of veggies stock or diced tomatoes. I serve mine over brown rice but quinoa could work just as fine! Hope you love it 🙂

Here are the instructions, happy cooking!

Sweet Potato Tomato Red Lentil Dal
(makes 4-5 servings)

2 medium-sized sweet potatoes
300g cherry tomatoes
3 cup low-sodium vegetable stock
1 cup coconut milk
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 tsp ground ginger
½ tsp red chili flakes

+ brown rice for serving

Peel and cut the sweet potatoes into cubes. In a large pot bring veggie stock to boil and add the sweet potatoes, cherry tomatoes, coconut sugar and all the spices. Reduce the heat to medium and let simmer covered about 20 minutes, stir occasionally.

Rinse red lentils and add into the pot with coconut milk. Let simmer for additional 15 minutes or until the lentils have fully cooked and veggies appear soft. Serve with lots of brown rice and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Butternut Squash Red Lentil Curry

Hey there!

Excited about dinner time? How does a low-fat, veggie coconut curry full of all the good stuff sound? I know right, heaven.

Made with a combination of sweet butternut squash, red lentils and a bunch of fragrant curry spices, there’s no better thing to do to yourself than use a half an hour of your afterwork time to cook this treat.

Butternut squash is a fiber-rich veggie and when combined with lentils works wonders to your digestion. High content of beta-carotene (vitamin A) and folate have a positive impact on your skin and hair. One serving of butternut squash also provides half of the recommended daily intake of vitamin C. Together with healing spices like turmeric and ginger this curry gives a big boost to your immune system too.

Here are the instructions, happy cooking!

Butternut Squash Red Lentil Curry
(makes 4-5 servings)

2 small to medium -sized butternut squashes
3 cups low-sodium vegetable stock
1 cup split red lentils
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1 tsp ground turmeric
½-1 tsp ground cumin
1 tsp ground ginger
½ red chili flakes
1 cup coconut milk

+ brown rice for serving

Start by preheating oven to 200°C and line a baking tray with foil. Cut the butternut squashes to half lengthwise. Scoop out the seeds inside and place onto baking tray cut side down. Bake in oven for about 30 minutes or until fully cooked.

In a large pot bring vegetable stock to boil. Rinse the lentils and transfer into pot. Add coconut sugar, curry powder, turmeric, cumin, ginger and chili flakes, stir well. Let simmer covered about 15 minutes, stirring occasionally. After the lentils have cooked, add coconut milk. Stir well and let simmer for additional 5 minutes.

Remove the baked (softened) butternut squashes out of oven. Peel the skin and cut into cubes. Transfer into pot with lentils. Stir carefully (you don’t want to turn the squash into mash!) and let sit a couple minutes. Serve with brown rice and ENJOY!

Thank you for reading, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’