Recipes — italian RSS



Rigatoni with Tempeh, Olive and Basil Sauce

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

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Tomato, olive and artichoke pasta

YIELD: Serves 2 PREP: 5 mins COOK: 10 mins READY IN: 15 mins Ingredients 500 Grams Angel Hair Spaghetti 2 Cups Sliced Cherry Tomatoes 1 Small Red Chilli Sliced 1 Cup Pitted Black Olives Chopped Roughly 1 Cup Fresh Basil 1 Cloves of Garlic Minced 1 Cup Marinated Artichoke Hearts Drained Good Quality Olive Oil I use this one Black Pepper to Serve Instructions Boil a large pot of salty water In a large, non stick pan, lighty saute the garlic, chilli, tomatoes, olives and artichokes Cook the spaghetti until al dente, and drain Toss the pasta through the tomato mix Drizzle with a tbsn of olive oil, sprinkle with the basil and a good amount of freshly cracked black pepper COURSE: Main Meals SKILL LEVEL: Easy

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Greek stuffed zucchinis

YIELD: Serves 4 PREP: 10 mins COOK: 50 mins READY IN: 60 mins Ingredients 2 Large Zucchinis Sliced Lengthways 1 Cup Brown Rice Cooked Accordingly to Packet 1 Tbsp Safflower Oil 1 Onion Diced 2 x 750ml Jars Passata (Pureed Tomato Sauce) 2 Roma Tomatoes Diced Juice of 1 Lemon 1/4 Cup Pitted Kalamata Olives 1/2 Tsp Himalayan Sean Salt 1/2 Tsp Raw Coconut Sugar 1 Clove of Garlic Minced 4 Fresh Basil Leaves Thinly Sliced 1 Fresh Mint Leaf Thinly Sliced 1/2 Cup Fresh Parsley 1/4 Cup Fresh Coriander Fresh Black Pepper Instructions Scoop out the zucchinis into a large bowl and set the empty zucchinis and flesh aside In a heavy bottomed pan, saute the onion and garlic until translucent and the 2 jars of passata and tomatoes Add the salt, sugar and lemon juice, adjust to taste, then gently stir through the...

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Vegie noodles with orange-tahini dressing and hemp seeds…

YIELD: 2 Servings PREP: 10 mins COOK: 10 mins READY IN: 20 mins Ingredients 1 Zucchini Spiralized or Julienned 1 Carrot Spiralized or Julienned 1/4 Cup Raw Tahini 1/2 Cup Orange Juice 1/4 Cup Lemon Juice 5 or 6 Fresh Basil Leaves Small Handful of Corinader Leaves 1 Tsp Cayenne Pepper 1 Tbs Poppy Seeds 1 Tbs Hemp Seeds Hulled 1/4 Avocado Sliced & Roughly Mashed Instructions Sprinkle the zucchini and carrot with some sea salt and leave it in a colander- the salt will draw out excess moisture and make the noodles tender and able to absorb new flavours Leave for 10 to 15 minutes In a blender, blend the tahini, orange and lemon juice, basil and coriander leaves Add cayenne pepper and pulse again- taste for spices, and add some fresh pepper or more orange juice...

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Roasted pumpkin and dill ravioli…

YIELD: 4 Servings PREP: 5 mins COOK: 45 mins READY IN: 50 mins Ingredients 2 Cups Pumpkin Cubed 1 Packet Wonton Wrappers 2 Cloves of Garlic Peeled 1 Onion Sauteed Fresh Dill- 5 or 6 Sprigs 1/2 Tsp Dried Oregano Fresh Basil To Serve Good Quality Olive Oil To Serve Fresh Pepper to Serve Instructions Pre-heat oven to 200C Roast pumpkin and garlic until soft, about 35 minutes Mash pumpkin and garlic together until smooth, stir in the dill, onion and oregano Carefully, peel the first wonton wrapper- spoon a teaspoon of mix into the middle Layer the next wonton wrapper on top and using a fork, press down on the edges Continue doing this, working quite quickly, until mixture is used Use a floury surface to put the raviolis on With...

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