YIELD: 6 Servings PREP: 5 mins COOK: 30 mins READY IN: 35 mins Ingredients 1 tbsp safflower oil 1 onion, diced finely 1 zucchini diced 3 small potatoes, diced 2 large tomatoes, diced 1 cup cherry tomatoes, whole 1 can red kidney beans, rinsed and drained 2 cups homemade passata sauce 1 tbsp tomato paste 6 cups water (more if needed) 1 cup gluten-free macaroni 1 cup kale, shredded Fresh black pepper 1 tsp Himalayan sea salt 1/2 tsp turmeric Pinch of dried basil Pinch of dried oregano 1 cup mixed fresh herbs- basil, oregano and parsley Instructions Heat oil in a large soup pot Sauté onions until soft, then add zucchini, potatoes, tomatoes, cherry tomatoes, kidney beans and stir for 2 minutes Add sauce, paste and water, gluten free pasta and kale Bring to a boil, then add...
YIELD: 2 Servings PREP: 5 mins COOK: 45 mins READY IN: 50 mins Ingredients 2 cups pumpkin, cubed 2 eggplants 2 zucchinis 1 spanish onion, sliced finely 1 cup cherry tomatoes, quartered 2 cups baby Spinach Leaves Dressing Juice 1 lemon 3 tbsp good quality extra virgin olive oil 1 garlic clove, minced Salt and pepper to taste Instructions Preheat oven to 200ºC Arrange the pumpkin on a baking tray, prick the eggplant and zucchini with a fork, and bake for 45-60 minutes, until the pumpkin is tender, and the eggplants and zucchinis are soft inside When they are cool enough to handle, slice them down the middle and scoop out the flesh Roughly chop the cooked eggplant and zucchini and set aside In a large bowl, mix the sliced onion, cherry...
YIELD: Serves 2 (2 Servings) PREP: 15 mins COOK: 1 hr 10 mins READY IN: 1 hr 25 mins Ingredients 2 Cups Butternut Pumpkin Diced 1 Cup Fresh Parsley 2 Cloves of Garlic Peeled 1 Small Fresh Red Chilli 1/2 Cup Nutritional Yeast 1/2 Cup Rice Milk Fresh Black Pepper 1 Tbsp Good Quality Olive Oil 500 Grams Fresh Gnocchi Instructions Roast the garlic and pumpkin in a 200C hot oven, until tender, for 40-50 minutes Allow to cool slightly, and boil the water for the gnocchi In a blender, put the pumpkin, parsley, garlic, chili, nutritional yeast, rice milk, black pepper and oil Blend until smooth- be very careful of the steam! Put the gnocchi in the boiling water, and cook for 2 to 3 minutes, until it floats to the surface Toss...
YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 55 mins READY IN: 1 hr 5 mins Ingredients 1 Tbsp Coconut Oil 2 Leeks White Part Only, Sliced Finely 1 Cup Finely Diced Eggplant 1 Carrot Diced 1 Cup Button Mushrooms Sliced Finely 1 Can Crushed Tomatoes 1 Tbsp Tomato Paste 1 Tsp Nama Shoyu (Optional) 1/2 Cup Peas 1/2 Tsp Dried Rosemary 2 Bay Leaves Pinched Smokey Paprika Cracked Pepper 1/2 Head Cauliflower 1/2 Cup Diced Sweet Potato (Optional) Instructions In a large soup pot, heat coconut oil Sauté leeks until soft, then add eggplant, carrot, mushrooms and crushed tomatoes Simmer on high, and add a few tbsp of water if the liquid gets too low Add tomato paste, nama shoyu, peas, rosemary, bay leaves and paprika and simmer until carrots are soft; about 20 minutes When the vegetables are soft...
YIELD: Serves 2 (2 Servings)
PREP: 10 mins
COOK: 10 mins
READY IN: 20 mins
Ingredients
1 Tbsp Safflower Oil
2 Cups Fresh Button MushroomsWiped Clean & Sliced Finely
2 Cloves of Garlic Minced
1/2 Small Fresh Red Chilli Sliced
500 Grams Fettuccine (I make my own, but check yours is egg free)
1/2 Cup Fresh Italian Parsley
Fresh Pepper to Serve
Instructions
Boil a large pot of salted water
Saute mushrooms in the safflower oil for 5 minutes, or until soft
Add garlic and chili, cook for a minute more then turn off heat
Cook the pasta until al' dente
Drain, and reserve 1/2 cup of the water
Toss the pasta, water, parsley and mushroom mix gently together
Serve immediately with fresh pepper
CUISINE: Italian
COURSE: Main Meals
SKILL LEVEL: Beginner
