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
YIELD: 8 PREP: 40 mins COOK: 10 mins READY IN: 50 mins Ingredients 2 Sheets Frozen Vegan Puff Pastry 1/2 Butternut Pumpkin Peeled & Cubed 2 Cloves of Garlic Minced 1 Cup Cashews 1/2 Cup Water 1 Tsp Apple Cider Vinegar 1/2 Cup Parsley 1 Tsp Sage 1/2 Cup Crushed Walnuts 1/2 Cup Dried Cranberries Fresh Pepper Instructions Roast the pumpkin for 34-40 minutes at 200 until soft Process cashews, apple cider and water in a high powered blender until smooth Using a nut-milk bag, or muslin cloth, squeeze out excess water from the cashews. Set aside Mash the pumpkin and cashew cheese together, and stir through parsley, sage, garlic, walnuts, cranberries and pepper Cut the puff pastry into squares and fill each square with a dessert spoonful of mix Fold over, fork the edges, sprinkle...
YIELD: 6
PREP: 10 mins
COOK: 15 mins
READY IN: 25 mins
Ingredients
3 Large Potatoes diced
1 tbsp coconut oil
1 tbsp Dried Fenugreek Leaves
1 tsp dried chilli flakes
1 tsp garam masala
1 tsp Cumin
1 tsp Ground Turmeric
Salt and Pepper to Taste
1/4 cup besan (chickpea) flour
Instructions
Dice and steam potatoes until soft. Mash the potatoes and oil together
Add the spices and salt and pepper to taste. Stir the besan flour in, then form into balls (if they aren't sticking together, add some more flour)
In a large, heavy based fry pan, heat up a drop of coconut oil. Lightly fry on both sides, until golden brown. Serve immediately
CUISINE: Indian
COURSE: Snack
SKILL LEVEL: Beginner
YIELD: Serves 4 PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 2 Onions Sliced Into Rings 1 Red Capsicum Diced 10 Flat Mushrooms Sliced 1/4 Cup Soy Sauce 1 Tpsn Cumin 1 Tpsn Cinnamon 1 Tpsn Chilli Flakes 2 Tpsn Safflower Oil 1 Can Red Kidney Beans Rinsed & Drained 1 Can Sweet Corn Kernels Rinsed & Drained 1 Cup Fresh Coriander 4 Tbsp Mild Salsa 4 Tortillas Instructions Marinate the mushrooms in the soy sauce, cumin, cinnamon and chilli flakes Saute the onion and capsicum until soft, then add the mushrooms and cook over medium heat until the mushroom/soy liquid has evaporated Add the kidney beans and corn and stir until hot, then turn the heat off and gently mix in the coriander On each tortilla, spoon the mixture into the centre, and top with salsa Fold over...
YIELD: Serves 4 Ingredients 4 Large 'Nicola' or 'Desiree' Potatoes Scrubbed well 2 Cups Dry Red Lentils Rinsed Well 3 Cups Water 1 Clove of Garlic Minced 2 Tsp Turmeric 2 Tsp Garam Masala 1 Tsp Ground Cumin 1 Tbsp Tomato Paste 1 Tsp Vegtable Stocl Fresh Black Pepper Chopped Coriander Instructions Heat oven to 200ºC Prick potatoes with a fork 5 or 6 times and place on a baking sheet- cook for 1 hour, turning once In a heavy bottomed pan, add the lentils, water, garlic and spices, and bring to a boil Reduce to a simmer, and cook- stirring regularly for about 15 minutes At this point you may need to add a little bit more water to prevent the lentils from burning Add the tomato paste and stock, and...
