YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 1 hr 30 mins READY IN: 1 hr 40 mins Ingredients 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced 1 1/2-2 Plain Organic Flour (you may need more depending on how) Pinch of Salt 3 Cups Homemade Passata Sauce 2 Cups Kale Shredded 1 Cup Sun Dried Tomatoes Diced 1 Cup Pitted Mixed Olives 1/2 Cup Fresh Basil Leaves Torn 1 Red Chilli Diced Instructions Pre-heat oven to 180ºC Steam the potatoes for 15-20 minutes until soft Mash the potatoes and add the flour and salt Use your hands and work the flour into the potato (for no more than a minute) Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 Tbsp Safflower Oil 1 Cup Savoury Yeast Flakes (nutritional yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 1/2 Tsp Smoked Paprika 500 Grams Gluten Free Macaroni 1/2 Head of Broccoli Sliced into Florets 1/2 Cup Frozen Peas Fresh Breadcrumbs (from gluten free bread)/Panko/or extra shredded soy cheese Instructions Put a big pot of salted water to boil In a high powered blender, process the cashews until it becomes a fine flour In a saucepan, mix the milk, water and oil together Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, paprika, rice flour...
YIELD: Serves 2 (2 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins A quick, easy and nutritious meal. Gluten free. Ingredients 4 Garlic Cloves Minced 2 Cups Cherry Tomatoes Quartered (Or 1 Can Crushed Tomatoes) 1/2 Cup Good Quality Kalamata Olives Pitted & Sliced 1/4 Cup Marinated Artichokes 1/4 Cup Grilled Eggplant 1/4 Cup Sun Dried Tomatoes Sliced Finely Juice of Half a Lemon 2 Tsp Chilli Flakes 1/4 Cup Fresh Basil Torn 1/4 Cup Fresh Parsley Chopped Finely 1 Pack Mung Bean Pasta Or Pasta of Choice Instructions In a deep non-stick fry pan, gently fry the garlic, then add the cherry tomatoes, olives, artichokes, eggplant, and sun dried tomatoes Add a 1/4 cup of water, stir, and allow vegetables to simmer gently In a separate pot of boiling water, cook the pasta until al' dente Add...
YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 50 mins READY IN: 1 hr 5 mins Perfect comfort food, easy to whip up on a lazy afternoon! Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 2 Cups Spinach Torn 1 Cup Fresh Basil 1 Tsp Safflower Oil 1 Pack Vegan Lasagne Sheets (About 18 Sheets) 3 Cups Diced Pumpkin 2 Jars Homemade Passata Sauce Instructions Heat oven to 180ºC Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside In a high powered blender,...
YIELD: Serves 4 (4 Servings) PREP: 15 mins COOK: 1 hr 30 mins READY IN: 1 hr 45 mins Once you have made your own gnocchi, you will never buy it again! Ingredients 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced 1 1/2-2 Cups Plain Organic Flour (you may need more depending on how Pinch Salt 4 Cups Mixed Cherry Tomatoes Safflower Oil 2 Tsp Preserved Lemon Rind (optional- however it does give the sauce a beautiful salty/sour edge) 1/2 Cup Water or Stock Parsley To Garnish Instructions Pre-heat oven to 180ºC Toss cherry tomatoes in a light drizzle of safflower oil and place on a baking tray Bake for 30-45 minutes, or until skin begins to blister and peel In the meantime, steam the potatoes for 15-20 minutes until...
