YIELD: Serves 4
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
500 Grams Penne Pasta/Spaghetti (you can use spelt/GF/rice/corn pasta also)
1 Onion Diced Finely
3 Colves of Garlic Minced
250 Grams Tempeh Chopped into Small Cubes
1 Jar Passata Sauce
1 Cup Pitted & Sliced Black Olives
1/2 Cup Basil Sliced Finely
1/2 Tsp Dried Oregano
Fresh Pepper
Instructions
Boil a pot of salted water and cook the pasta
In a non stick pot, saute the onions and garlic until translucent and fragrant
Add the tempeh, and cook for 5 minutes, stirring regularly until warmed through
Add the passata, olives, basil and oregano and bring to a gentle boil
Drain the cooked pasta and toss through the sauce
Serve with extra basil and fresh pepper
COURSE: Main Meals
YIELD: Serves 4 (They are more filling than they look!) Ingredients -1 pkt Wonton Wrappers 1 Onion Diced 4 Cloves of Garlic Minced 2 Cups Tightly Packed Baby Spinach, or Large Spinach Leaves Torn 1 Tsp Cumin 1/2 Tsp Cinnamon 1 Tsp Chermoula Spice or Paste 1/2 Cup Parsley 3/4 Cup Rice 1-2 Cups Water (more or less depending on how rice cooks) 1 Onion Diced 1 Cup Brown Lentils 2 Tsp Tomato Paste 1 Cup Water 2 Tsp Turmeric 1 Tsp Fenugreek Powder 1 Lemon Squeezed Pepper to Taste Instructions Filling instructions: Saute onion and garlic until translucent in a large fry pan Add rice, water and spices, and simmer for 10 minutes Add spinach and parsley and continue to stir until rice is cooked, and spinach is wilted Add lemon juice and leave for flavours to develop Sauce instructions: Saute onion...
YIELD: Makes 6 Burgers
PREP: 35 mins
COOK: 15 mins
READY IN: 50 mins
Ingredients
1 1/2 Cups Butternut Pumpkin/Squash Roasted
1 Can Chickpeas Rinsed & Drained
1/2 Cup Homemade Breadcrumbs
1 Egg Replacer
1 Tsp Turmeric
1 Tsp Curry Powder
1 Tsp Chilli Flakes
Juice of 1/2 Lemon
Pepper to Taste
Instructions
Process the pumpkin and chickpeas until a smooth paste forms
Mix in the breadcrumbs, egg replacer, spices, pepper and lemon juice
Cover and place in the fridge for 30 mins
When chilled, use your hands and form into patties
Cook for 4-5 minutes on each side, in a non-stick pan
Serve on fresh sourdough, with tomato, baby spinach, tomato relish and red onion
CUISINE: American
COURSE: Main Meals
SKILL LEVEL: Easy
YIELD: 8 PREP: 40 mins COOK: 10 mins READY IN: 50 mins Ingredients 2 Sheets Frozen Vegan Puff Pastry 1/2 Butternut Pumpkin Peeled & Cubed 2 Cloves of Garlic Minced 1 Cup Cashews 1/2 Cup Water 1 Tsp Apple Cider Vinegar 1/2 Cup Parsley 1 Tsp Sage 1/2 Cup Crushed Walnuts 1/2 Cup Dried Cranberries Fresh Pepper Instructions Roast the pumpkin for 34-40 minutes at 200 until soft Process cashews, apple cider and water in a high powered blender until smooth Using a nut-milk bag, or muslin cloth, squeeze out excess water from the cashews. Set aside Mash the pumpkin and cashew cheese together, and stir through parsley, sage, garlic, walnuts, cranberries and pepper Cut the puff pastry into squares and fill each square with a dessert spoonful of mix Fold over, fork the edges, sprinkle...
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...