YIELD: 4 Servings PREP: 2 hrs 0 min COOK: 15 mins READY IN: 2 hrs 15 mins Ingredients 250 g Tempeh sliced thinly 1/4 cup Nama Shoyu or soy sauce 1 tbsp Tamari 1/4 cup Tomato Sauce 1 tbsp Organic Safflower Oil Juice of 1/2 a Lemon 1/4 cup Flat Leafed Parsley chopped pinch of black pepper 1-2 tsp dried chilli flakes 1 pk tortillas (i used spinach!) 2 large cos lettuce leaves chopped roughly 1 medium Roma Tomato sliced 1/2 medium cucumber sliced thinly 1/2 small Carrot grated 1 tbsp sweet chilli sauce Instructions Marinade the tempeh in shoyu, tamari, tomato sauce, oil, lemon, parsley, pepper and chilli flakes for at least for two hours Drain the sauce off the tempeh with a slotted spoon, and fry in a non-stick pan for 4-6 minutes each side, until crispy Layer the wraps with sweet chilli sauce,...
YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 1 hr 5 mins READY IN: 1 hr 15 mins Ingredients 1 Cup Red or White Quinoa Rinsed & Drained 2 1/2 Cups Water 1 Small Red Chilli Sliced & De-Seeded 1 Purple Carrot Sliced 1 Carrot Sliced 1 Zucchini Sliced 1 Spanish Onion Quartered 4 Slices Butternut Pumpkin 2 Cups Mixed Greens & Herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts) Juice of 1/2 a Lemon Fresh Pepper Black Sesame Seeds Good Quality Extra Virgin Olive Oil Tahini Fresh Hommus to Serve Instructions Pre heat oven to 200ºC Roast vegetables for 50-60 minutes or until cooked, but not too soft In a large pot, cook the quinoa in the 2 cups of water for 15 minutes Add the chilli and...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 1 hr 30 mins READY IN: 1 hr 35 mins Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 1 Green Capsicum Diced 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cup Brown Lentils Soaked 1 Large Eggplant Diced Roasted Pumpkin to Serve Optional Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings, capsicum and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water, lentils and preserved lemons (if you are using a small-ish Tagine, you may need to halve the tomatoes and water and add once reduced) With the lid on,...
YIELD: Serves 3-4 as a perfect appetizer PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Whole Artichokes (Choose Fresh, Green 'Chokes) 8 Cloves of Garlic Diced into very Small Pieces Juice of Two Lemons 2 Tbsp Grapeseed Oil 1/2-1 Rock Salt Instructions Preheat oven to 200ºC Carefully cut the stem off the artichoke- it needs to sit flat on a baking tray Chop off the top 1/3 of each artichoke so you can see the inner, tender leaves Gently peel back the outer leaves to separate them Sit each artichokes on a large square of foil, and stuff the finely diced garlic into random ‘pockets’ Drizzle with a small amount of grapeseed oil and a generous amount of lemon juice Sprinkle with rock salt,...
YIELD: 1 cake (12 Servings) PREP: 10 mins COOK: 45-50 mins READY IN: 55 mins Ingredients 2 Cups Plain Flour 1 Cup Almond Milk 1 1/2 Tsp Baking Powder Scant 1/2 Tsp Salt 3/4 Cup Oil of choice (coconut oil recommended) 1 Cup Raw Coconut Sugar 4 Egg Replacers Or 4 Tbsp Chia Seeds, Soaked 2 Tbsp Lemon Zest 1/2 Cup Lemon Juice 1/2 Cup Almond Milk Instructions Preheat oven to 180C Grease a bundt pan or large cake tin In a large bowl, sift flour, almond meal, baking powder and salt In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time After the first half pour in the lemon juice and mix After...
