YIELD: 6 Servings PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 1 Tbsp coconut oil 1 Large Red Onion diced 2 garlic cloves Minced 2 carrots diced 1 Can of Organic Chickpeas rinsed and drained 1 400 g Can of Crushed Tomatoes 2 Large Tomatoes Diced 3-4 cups filtered water 1 cup dry pasta- shells or macaroni Salt and Pepper to Taste juice from 2 lemons 1 cup Loosely Packed Basil Instructions Heat the coconut oil over a medium heat, and sauté the onions and garlic for 5-6 minutes, until cooked and fragrant Add carrots, chickpeas, canned and fresh tomatoes, water and pasta shells, along with some salt; bring to a gentle simmer, and cook over a low-medium heat for 4 hours. Alternatively you can use a standard pot and boil, then lower the heat and...
YIELD: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...
YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp Extra Virgin Olive Oil 1 Large Onion Diced Finely 3 Cloves of Garlic Minced 2 carrots diced 4 potatoes cubed 2 celery stalks Sliced Finely 2 cans of cannellini beans drained and rinsed (mash or blend half of the beans before adding to soup) 2 Roma Tomatoes Diced 6 cups filtered water 1 tsp Himalayan Sea Salt 1 tsp Dried Rosemary 2 cups Kale finely chopped 1 tbsp Basil chopped Instructions Sauté onion and garlic in the oil until soft. Add carrots, potatoes and celery, and cook for 5 minutes, stirring regularly Add mashed and whole beans, tomatoes, water, salt, and rosemary Bring to a rolling boil, then drop to a simmer and cook for 25 minutes, stirring every 5 or so minutes. Add the kale and basil, and cook...
YIELD: 6 Servings PREP: 5 mins COOK: 40 mins READY IN: 45 mins Ingredients 1 large onion, diced 2 cans of crushed tomatoes 2 cans of cannellini beans 2 tbsp of tomato paste 1/2 cup of long-grain white rice 1/2 wild rice Herbamare or vegie stock 4 cloves of crushed garlic fresh continental parsley pepper, chilli flakes 3 cup of hot water Instructions Saute the onions and garlic in a heavy based pan Add the water and wild rice, and bring to a boil Reduce to a simmer, then add the tomatoes and tomato paste Allow to simmer for 30 minutes, then add the white rice Add the beans, and simmer for 10 more minutes, or until the rices are tender Add the seasonings to taste, and big handfuls of fresh parsley...
YIELD: 1 Servings
PREP: 5 mins
COOK: 5 mins
READY IN: 10 mins
Ingredients
2 cup of baby salad greens, washed
1/2 very ripe avocado
1/2 punnet of strawberries, sliced
Dressing
1 tbsp tahini
Juice of 1 lemon
Pinch of salt
1/2 tspn coconut syrup
1 tbsp freshly ground pepper
Instructions
In a large bowl, mix the greens with the avocado and strawberries by hand
Make sure the avocado coats the greens and strawberries very well
Whisk dressing together and pour over salad
Using a food ring, tightly pack the salad and layer the strawberries and greens
Top with more sliced strawberries and poppy seeds to garnish
COURSE: Salad
SKILL LEVEL: Beginner
