YIELD: serves 2 Ingredients 1 Butternut Pumpkin I used the round base for this recipe but you could also use a pumpkin sliced lengthways 1/2 Cup Red Quinoa 1/2 Cup White Quinoa 1 Cup Broccoli Diced Finely 1/2 Cup Zucchini Diced 1 Cup Fresh Parsley 1 Tsp Turmeric 1 Colve of Garlic Diced Finely 1 Tsp Chilli Flakes Fresh Black Pepper Instructions Cut the pumpkin in half and remove the seeds Pierce the skin with a fork, and bake in a hot oven (180C) for 40 minutes, until tender In the meantime, rinse the quinoa and put in a pot with 2 1/2 cups of water Bring to a boil, and simmer for 15 minutes Add the broccoli and zucchini and cook for 5 more minutes Drain and stir in the turmeric, garlic, parsley,...
YIELD: Serves 6 to 8 (plenty of leftovers for the next day.....and the day after that!) Ingredients 1 Package of Fresh Lasagne Sheets 1 Onion Diced 3 Cloves of Garlic Minced 1 Cup Broccoli Florets 2 Cups Sliced Button Mushrooms 2 Medium Sweet Potatoes Peeled & Diced 2 Cups Brown Lentils Cooked (or Canned,Rinsed & Drained) 1 Can Red Kidney Beans Rinsed & Drained 2 500 Grams Passata Sauce 1/2 Cup Fresh Parsley 1/2 Cup Fresh Basil Torn Vegan parmasan cheese to serve Instructions In a large non-stick saute pan or skillet, saute onion and garlic for five minutes, over a medium heat Add the mushrooms, sweet potatoes and broccoli and leave to sweat for 15 minutes- you may need to add some water if it starts to stick When the sweet potatoes are soft, add the lentils,...
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
YIELD: Serves 4 (They are more filling than they look!) Ingredients -1 pkt Wonton Wrappers 1 Onion Diced 4 Cloves of Garlic Minced 2 Cups Tightly Packed Baby Spinach, or Large Spinach Leaves Torn 1 Tsp Cumin 1/2 Tsp Cinnamon 1 Tsp Chermoula Spice or Paste 1/2 Cup Parsley 3/4 Cup Rice 1-2 Cups Water (more or less depending on how rice cooks) 1 Onion Diced 1 Cup Brown Lentils 2 Tsp Tomato Paste 1 Cup Water 2 Tsp Turmeric 1 Tsp Fenugreek Powder 1 Lemon Squeezed Pepper to Taste Instructions Filling instructions: Saute onion and garlic until translucent in a large fry pan Add rice, water and spices, and simmer for 10 minutes Add spinach and parsley and continue to stir until rice is cooked, and spinach is wilted Add lemon juice and leave for flavours to develop Sauce instructions: Saute onion...
YIELD: Makes 6 Burgers
PREP: 35 mins
COOK: 15 mins
READY IN: 50 mins
Ingredients
1 1/2 Cups Butternut Pumpkin/Squash Roasted
1 Can Chickpeas Rinsed & Drained
1/2 Cup Homemade Breadcrumbs
1 Egg Replacer
1 Tsp Turmeric
1 Tsp Curry Powder
1 Tsp Chilli Flakes
Juice of 1/2 Lemon
Pepper to Taste
Instructions
Process the pumpkin and chickpeas until a smooth paste forms
Mix in the breadcrumbs, egg replacer, spices, pepper and lemon juice
Cover and place in the fridge for 30 mins
When chilled, use your hands and form into patties
Cook for 4-5 minutes on each side, in a non-stick pan
Serve on fresh sourdough, with tomato, baby spinach, tomato relish and red onion
CUISINE: American
COURSE: Main Meals
SKILL LEVEL: Easy
