YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1 Sheet of Low Fat Vegan Puff Pastry 1 Cup Spinach 1/2 Cup Macadamia Nuts 1 Tbsp Extra Virgin Olive Oil 1 Tbsp Lemon Juice 1/2 Cup Pitted Kalamata Olives 1/2 Cup Cherry Tomatoes Quartered 1/2 Cup Fresh Basil Torn Instructions Pre-heat oven to 180C In a food processor, whiz spinach, macadamia nuts, lemon juice and EVOO until smooth (but still a little bit chunky) Spread pesto across pastry- there is no need to be perfect, just have fun with it! Place olives and tomatoes randomly, and sprinkle some water on the edges of the pastry Bake for 15 to 20 minutes, and serve with the fresh basil thrown on top Serve with a big salad and dig in! CUISINE: Italian...
YIELD: 2-4 Servings PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 3 Medium Sized 'Nicola' PotatoesWashed Well 1 Medium Eggplant 2 Purple Carrots 2 Medium Zucchinis (I only use organic vegies so I leave the skins on, however if you aren't, feel free to peel them) 2 Tbsp Safflower Oil 1 Tsp Dried Rosemary 1 Tsp Dried Basil 1 Tsp Fresh Thyme Black Pepper Instructions Slice all vegetables in 1/2cm thick slices Whisk the oil, herbs and pepper together and toss through the vegetables Layer the vegetables either on top of each other or as pictured above Cover with foil and bake for 45 mins at 200ºC Remove the foil and pour 1/8 cup of water over the vegies (Or use 1 cup of fresh...
YIELD: 8 cups Servings PREP: 30 mins COOK: 4 hrs 0 min READY IN: 4 hrs 30 mins The beauty of this homemade sauce (NOT ketchup!) is that you know exactly what has gone in it. This is my version; just as there are thousands of others! The measurements are NOT EXACT- you will need to rely on your instincts and tastebuds to get it right. The freshness and quality of your tomatoes will make a huge difference as well, so buy the best you can afford. Ingredients 8 Kg Tomatoes (Roma preferred, but any type will do) 1 Tsp Extra Virgin Olive Oil 1 Bulb of Garlic Cloves Minced 4 Onions Sliced Finely 1/2 Bunch of Basil Salt Raw Coconut Sugar (Raw Sugar Can Be Used Instead) Pepper Instructions Boil a large...
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: Dough Makes 4 Pizzas (4-6 Servings) PREP: 40 mins COOK: 25 mins READY IN: 1 hr 5 mins Simple and rustic....just how pizza should be! Ingredients 7 Grams Dried Yeast Pinch Salt Pinch Sugar 20 Grams Safflower Oil 2 1/2 Cups Warm Water 2 Cups Organic, Wholemeal Flour Plus Extra for Dusting 1 Cup Eggplant and Olive Tapenade (recipe is in my 'Vegan Essentials E-book) 4 Roma Tomatoes Sliced Thinly 1/2 Green Capsicum Julienned 1 Spanish Onion Sliced 1 Cup Fresh Basil Extra Virgin Olive Oil to Serve Instructions Dough: Whisk the yeast, salt, sugar, oil and water together Sift in the flour and stir until just combined Tip onto a floured surface and knead for 2-3 minutes, until smooth and stretchy Cover in a lightly oiled bowl and place it somewhere warm to rise; about 30 minutes When...
