YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 Tsp Mustard Seeds 1 Tsp Cumin Seeds 2 Tsp Coconut Oil 1 Large Onion Diced 4 Cloves of Garlic Minced 3 Tbsn Fenugreek Leaves 1 Tsp Chilli Flakes 2 Tsp Garam Masala 1 Tsp Fresh Grated Turmeric 1 Tsp Freshly Grated Ginger 3 Cups Cauliflower Florets 1/2 Red Capsicum Diced 1/2 Green Capsicum Diced 1/2 Cup Peas 1-2 Cups Water Salt to Taste Instructions Heat a heavy based pot and dry fry the mustard and cumin seeds for 30 seconds; or until the mustard seeds pop Heat the coconut oil, and sauté the onions and garlic until soft Add the fenugreek leaves, chilli flakes, garam masala, and grated turmeric and ginger Stir in cauliflower, capsicums and peas, and gently coat with spices Pour in 1 cup...
YIELD: Makes about 30 Button Mushrooms (6 Servings)
PREP: 10 mins
COOK: 30 mins
READY IN: 40 mins
Ingredients
500 Grams Button Mushrooms (About 30)
1/2 Cup Olives
1/4 Cup Marinated Artichokes
1/4 Cup Sun Dried Tomatoes
1 Clove of Garlic
1 Cup Vegan Sour Cream
1/2 Cup Passata or Tomato Pasta Sauce
Parsley to Serve
Instructions
Preheat oven to 180ºC
Gently wipe the mushrooms clean and remove stems
In a blender, process the olives, artichokes, tomatoes, garlic and sour cream together
Using a teaspoon, fill the mushrooms gently
Top with passata sauce and bake for 30 minutes
Top with fresh parsley and fresh pepper
CUISINE: Italian
COURSE: Appetizer
SKILL LEVEL: Beginner
YIELD: Serves 4 (4 Servings)
PREP: 10 mins
COOK: 25 mins
READY IN: 35 mins
Vegie Head Ratatouille!
Ingredients
3 Tbs Olive Oil
1 Large Onion Chopped
1 Can Chopped Tomatoes
2 Large Potatoes Diced
1 Red Capsicum Diced
1 Green Capsicum Diced
1/2 Head of Broccoli
1 Eggplant Diced
1 Zucchini Diced
2 Tbsp Tomato Paste
1/4 Cup Fresh Basil Leaves Torn
2 Cloves of Garlie Minced
1/4 Cup Flat-Leaf Parsley
Instructions
Saute onion for 4 minutes over a medium heat
Add capsicum, potatoes, eggplant, broccoli and zucchini and cook for a further 5 minutes, stirring regularly
Add tomatoes, paste, basil, garlic and parsley and cook over a medium heat for 20 to 25 minutes until eggplant is soft
Serve with rice, pasta, or crusty bread
CUISINE: French
COURSE: Main Meals
SKILL LEVEL: Easy
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: Makes 24 Cookies
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
1/3 Cup Oats
1 Cup Macadamia Nuts Pulsed In a Processor (leave some chunks for texture)
1/2 Cup Dessicated Coconut
1 Cup Gluten Free Flour
1/2 Tspn Bi-Carb Soda
2 Tspn Agave Syrup
1/2 Cup Rapadura/Xylitol/Sugar
125 Grams Nuttlex/Earths Balance
Instructions
Mix oats, nuts, coconut, sugar and flour together
Melt nuttlex and agave over a low heat then add bi-carb and stir
Mix until combined and bake at 175 degrees for 15 minutes
COURSE: Dessert
