YIELD: Makes 1 Loaf (6 Servings) An easy, light, mid-week meal! Great to get the vegetables in the little ones! Ingredients 2 1/2 Cups Cooked Quinoa Rinsed Well Prior to Cooking, And Set Aside to Cool 1 Zucchini Roughly Chopped 1/2 Red Capsicum 1 Cup Broccoli Florets 1 Bunch Flat Leafed Parsley 1/2 Bunch Basil Pinch of Salt & Pepper to Taste 1/4 Cup Nutritional Yeast (Optional) 2 Tbsp Chia Seeds Soaked in 1/4 Cup of Water Instructions Preheat oven to 200ºC Line an oven proof loaf dish and set aside In a blender, pulse the capsicum, zucchini, broccoli, parsley, basil, salt and pepper and nutritional yeast until finely chopped and mixed In a large bowl, mix the quinoa and pulsed vegetables together, then stir through the chia seeds well, using your fingers...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 50 mins READY IN: 55 mins Ingredients 1 Tsp Olive Oil 1 Onion Chopped 4 Garlic Cloves Minced 1 Can Kidney Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Can Black Beans drained and rinsed (or equivalent, soaked overnight and boiled) 1 Cup Fresh Corn Kernels 2 Cups Chopped Tomatoes 2 Cups Passata Sauce 1 Zucchini Chopped 1/2 Tsp Cinnamon 2 Tsp Cumin Powder 2 Tsp Turmeric 1 Tsp Chilli Flakes Large Bunch of Baby Spinach 5 Slices Mountain Bread 2 Cups Creamy Cheezy Sauce (See My lasagne recipe below) Tofutti Cream Cheese (Optional) Large Handful of Coriander Salt & Pepper to Taste Instructions Heat oil and sauté onions and garlic until soft Add kidney beans, tomatoes, zucchini, and spices and stir to coat Pour in a small amount of water to cover the...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 40 mins READY IN: 45 mins Featured in a number of magazines worldwide, this recipe is a crown pleaser! Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 2 Garlic Cloves Minced 1 Tsp Cinnamon 1 Tsp Turmeric 1 Tsp Sweet Paprika 1 Tsp Cumin 4 Cups Pumpkin Diced 2 Cups Tomatoes Diced 1 Cup Water 1 1/2 Cups Chickpeas Soaked Overnigh & Boiled, or Canned - Drained & Rinsed Instructions Heat oil in your Tagine (or large pot) over a medium heat Add onion rings and garlic, and sauté until soft; about 5 minutes Add cinnamon, turmeric, paprika and cumin, and stir to release fragrances Pour in tomatoes, water and chickpeas (if you are using a small Tagine, you may need to halve the tomatoes and water...
YIELD: Serves 6 (6 Servings) PREP: 30 mins COOK: 25 mins READY IN: 55 mins Ingredients 1 Tbsp Safflower Oil 1 Large Onion Diced 3 Cloves of Garlic Minced 1 Large Eggplant Diced 2 Celery Stalks Sliced Thinly 1 Jar Passata Sauce 2 Roma Tomoatoes Cubed 1 Cup Pitted & Halved Olives Green or Kalamata 1 Tbsp Capers 1 Cup Loosely Packed Basil Torn Small Handful of Fresh Parsley Juice of 1/2 Lemon 1 Small Chilli Sliced Finely (Remove the seeds for less heat) Fresh Black Pepper Instructions In a colander, salt the eggplant heavily and massage- this removes some of the water and bitterness. Leave for 30 mins Sauté the onion and garlic until translucent Rinse well and add eggplant and celery to the pan Pour in the passata sauce, tomatoes, olives and capers and bring to a boil Reduce to a...
YIELD: Serves 2 (2 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 1/2 Cup Finely Chopped Cauliflower 3/4 Cup Almond Meal 1 Tbsp Nutritional Yeast 1 Garlic Clove Minced 1 Tsp Dried Basil Pinch of Salt 2 Chia Eggs (2 Tbsp chia seeds in 2 tbsp water) or two egg replacers 2 Tbsp Passata or Tomato Paste 1/2 Cup Finely Sliced Mushroom 1/2 Cup Halved Olives 1 Small Zucchini Sliced Finely 1/4 Cup Sliced Cherry Tomatoes Parsley to Garnish Instructions Preheat oven to 180ºC Process or blend the cauliflower until it becomes a fine 'rice' Rinse the processed cauliflower in hot water Allow to drain very well, and pat dry using a clean cloth or paper towel In a large bowl, mix the dried cauliflower, almond meal, nutritional yeast, minced garlic, basil, salt...
