YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Can Kidney Beans Drained & Rinsed 1 Onion Diced 1 Tsp Cumin 1 Tsp Chilli Flakes 1 Red Chilli Deseeded & Sliced 1 Avocado Mashed Juice of 1/2 a Lemon 1/2 Cup Chopped Coriander 3 Roma Tomatoes Diced 1 Cup Mixed Lettuce Leaves Vegan Cheese Optional Vegan Sour Cream Optional 4 Taco Shells or Soft Tortillas Instructions Saute onion until soft Add kidney beans, chilli and spices and stir to combine, cook for 5 minutes In a small bowl. combine the avocado, lemon, coriander and tomatoes to make your guacamole Heat tacos or tortillas in the oven for 5 minutes Layer the lettuce leaves, beans, guacamole and top with sour cream and cheese (if using) and extra coriander Serve with a lemon wedge CUISINE: Mexican...
YIELD: Serves 2 (2 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 500 Grams Fresh Thin Spaghetti 1 Tsp Coconut Oil 1 Onion Finely Diced 4 Cloves of Garlic Minced 2 Small Red Chillies Sliced Finely 2 Cups Mixed Olives 2 Tbsp Capers Rinsed & Drained 1 Tsp Dried Basil 1 Tsp Dried Oregano 1 Cup Loosely Packed Basil 1/2 Cup Italian Parsley Torn 1 Can Crushed Toamtoes 1/4 Tsp Rock Salt Fresh Black Pepper Instructions Boil a large pot of salted water Cook the pasta until al' dente Saute the onions and garlic for 5 minutes, then add the chillies, olives and capers Add the tomatoes and torn parsley bring to a high simmer, then lower Tear the basil and throw it in the sauce, stirring gently Add the cooked pasta to the sauce and gently toss,...
YIELD: Makes about 8 Okonomiyaki (4 Servings) PREP: 5 mins COOK: 25 mins READY IN: 30 mins Ingredients 3 Small Potatoes Grated 1/2 Brown Onion 1/2 Red Chilli 2 Egg Replacers or 2 Tbsp Chia Seeds 1 Medium Zucchini Grated 1/2 Cup Grated Carrots 2-3 Bunches Spinach or Bok Choy Chopped or Torn 1/4 Cup Lupin/Barley Flour 1/4 Cup Rice Flour A Splash of Soy Sauce/Nama Shoyu Sprinkle of Salt and Pepper Instructions Grate all of the vegies into a large bowl- squeeze out as much water as you can Add 'eggs', flours, and soy sauce Stir gently to mix and form into patties Use a hot pan with a tiny bit of oil and cook for 3 mins or so on each side Serve with soy sauce and sweet chilli sauce CUISINE: Japanese COURSE: Main Meals SKILL...
YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Cups Finely Sliced Sunchokes/Jerusalem Artichokes 1 Large Potato Peeled & Sliced Finely 1 400 Grams Tin of Coconut Cream 1/2 Tsp Turmeric 1/2 Tsp Himalayan Sea Salt Black Pepper Dukkah (store bought or homemade- see recipe below) 1/4 Cup Walnuts 1/4 Cup Sesame Seeds 1 Tbsp Coriander Seeds 1 Tbsp Cumin Seeds 1 Tbps Black Peppercorns 1 Tbsp Himalayan Rock Salt Instructions Pre-heat oven to 200ºC Wash and rinse the sunchokes and potato well, and leave them to soak in a bowl of warm water for 10 minutes Drain them and rinse again, this will dislodge any extra dirt and grit In a bowl, whisk the coconut cream, turmeric, salt and pepper together Add the drained sunchokes and...
YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1 Sheet of Low Fat Vegan Puff Pastry 1 Cup Spinach 1/2 Cup Macadamia Nuts 1 Tbsp Extra Virgin Olive Oil 1 Tbsp Lemon Juice 1/2 Cup Pitted Kalamata Olives 1/2 Cup Cherry Tomatoes Quartered 1/2 Cup Fresh Basil Torn Instructions Pre-heat oven to 180C In a food processor, whiz spinach, macadamia nuts, lemon juice and EVOO until smooth (but still a little bit chunky) Spread pesto across pastry- there is no need to be perfect, just have fun with it! Place olives and tomatoes randomly, and sprinkle some water on the edges of the pastry Bake for 15 to 20 minutes, and serve with the fresh basil thrown on top Serve with a big salad and dig in! CUISINE: Italian...
