YIELD: Makes 1 Loaf (6 Servings) An easy, light, mid-week meal! Great to get the vegetables in the little ones! Ingredients 2 1/2 Cups Cooked Quinoa Rinsed Well Prior to Cooking, And Set Aside to Cool 1 Zucchini Roughly Chopped 1/2 Red Capsicum 1 Cup Broccoli Florets 1 Bunch Flat Leafed Parsley 1/2 Bunch Basil Pinch of Salt & Pepper to Taste 1/4 Cup Nutritional Yeast (Optional) 2 Tbsp Chia Seeds Soaked in 1/4 Cup of Water Instructions Preheat oven to 200ºC Line an oven proof loaf dish and set aside In a blender, pulse the capsicum, zucchini, broccoli, parsley, basil, salt and pepper and nutritional yeast until finely chopped and mixed In a large bowl, mix the quinoa and pulsed vegetables together, then stir through the chia seeds well, using your fingers...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 50 mins READY IN: 55 mins Ingredients 1 Tsp Olive Oil 1 Onion Chopped 4 Garlic Cloves Minced 1 Can Kidney Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Can Black Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Cup Fresh Corn Kernels 2 Cups Chopped Tomatoes 2 Cups Passata Sauce 1 Zucchini Chopped 1/2 Tsp Cinnamon 2 Tsp Cumin Powder 2 Tsp Turmeric 1 Tsp Chilli Flakes Large Bunch of Baby Spinach 5 Slices Mountain Bread 2 Cups Creamy Cheezy Sauce (See My lasagne recipe below) Tofutti Cream Cheese (Optional) Large Handful of Coriander Salt & Pepper to Taste Instructions Heat oil and sauté onions and garlic until soft Add kidney beans, tomatoes, zucchini, and spices and stir to coat Pour in a small amount of water to cover the...
YIELD: Serves 4 PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 2 Onions Sliced Into Rings 1 Red Capsicum Diced 10 Flat Mushrooms Sliced 1/4 Cup Soy Sauce 1 Tpsn Cumin 1 Tpsn Cinnamon 1 Tpsn Chilli Flakes 2 Tpsn Safflower Oil 1 Can Red Kidney Beans Rinsed & Drained 1 Can Sweet Corn Kernels Rinsed & Drained 1 Cup Fresh Coriander 4 Tbsp Mild Salsa 4 Tortillas Instructions Marinate the mushrooms in the soy sauce, cumin, cinnamon and chilli flakes Saute the onion and capsicum until soft, then add the mushrooms and cook over medium heat until the mushroom/soy liquid has evaporated Add the kidney beans and corn and stir until hot, then turn the heat off and gently mix in the coriander On each tortilla, spoon the mixture into the centre, and top with salsa Fold over...
YIELD: Serves 2 PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 Cup Brown Lentils 1 Cup Water 1 Tsp Cumin 1/2 Tsp Cinnamon 1/2 Tsp Chilli 1 Tsp Turmeric 1 Tbsp Tomato Paste 2 Cloves of Garlic 1 Small Lebanese Cucumber Diced 2 Roma Tomatoes Diced 1/2 Cup Fresh Coriander Sliced Thinly Juice of Half a Lemon Fresh Pepper Instructions Mix together salsa ingredients and leave to marinade for 10 minutes Boil lentils for 20 minutes or until tender, then add spices to taste, garlic and tomato paste Blend half of the lentils using a food processor or stick blender, then mix back together Fill tortillas or pitas with lentils and salsa Using a sandwich press, cook for 3 to 4 minutes You can also vary the fillings: avocado, sprouts, zucchini, eggplant, chickpeas and...
YIELD: 2 Servings PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 1 Onion Diced 1 Zucchini Diced 1 Celery Rib Diced 1 Can Red Kidney Bean Drained & Rinsed 1 Can Crushed Tomatoes 1 Tsp Cinnamon 1 Tsp Cumin 1 Tsp Chilli Flakes 1 Tsp Paprika 1/4 Cup Coriander 4 Wholegrain Tortillas 1 Cup Homemade Salsa, Or In A Jar Tofutti 'Better than sour cream' Instructions Saute the onions, celery and zucchini, until soft Add the cinnamon, cumin, chilli and paprika, and stir until fragrant Add tomatoes and kidney beans Cook for five minutes until heated Add coriander and take off heat Spread one half of the tortilla with the Tofutti sour cream Top with the bean mixture and roll up Do this with the rest of the tortillas, and keep the leftover beans for the Mexican...
