Antipasto Mung Bean Pasta...

Serves 2

-4 garlic cloves, minced
-2 cups cherry tomatoes, quartered (or 1 can crushed tomatoes)
-1/2 cup good quality kalamata olives, pitted and sliced
-1/4 cup marinated artichokes
-1/4 cup grilled eggplant
-1/4 cup sun dried tomatoes, sliced finely
-Juice of 1/2 a lemon
-2 tsp chilli flakes
-1/4 cup fresh basil, torn
-1/4 cup fresh parsley, chopped finely
-1 pk Mung Bean Pasta (or pasta of choice)

-In a deep non-stick fry pan, gently fry the garlic, then add the cherry tomatoes, olives, artichokes, eggplant, and sun dried tomatoes
-Add a 1/4 cup of water, stir, and allow vegetables to simmer gently
-In a separate pot of boiling water, cook the pasta until al' dente
-Add lemon juice, basil, parsley and chilli flakes to vegetables
-Drain the pasta and toss through the vegetables
-Serve with fresh black pepper

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Moroccan Lentil Tagine with Eggplant and Preserved Lemons...

Serves 4

-1 tbsp coconut oil
-1 large yellow onion, sliced into rings 
-1 green capsicum, diced
-2 cloves garlic, 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
-1/4 cup preserved lemons, skins only, julienned
-1 large eggplant, diced
-Roasted pumpkin to serve (optional)

-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, bring to a gentle boil, then stir, replace lid, and allow to simmer for 30 minutes 
-Check regularly and stir gently, adding more water as needed, 1 tbsp at a time
-Add eggplant and cook for a further 15-20 minutes, stirring gently
-Serve with fresh coriander, pumpkin and vegan sour cream or coconut yoghurt, and cracked pepper to taste

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Thai Red Curry...

Serves 4

Paste: 

-3 shallots
-10 cloves garlic
-2 stalks lemongrass (white part only)
-1 inch ginger, peeled
-1 inch galangal, peeled
-Zest of 1 kefir lime, or 1 lime
-1 tsp coriander seeds, lightly toasted
-1 tsp white pepper seeds, lightly toasted
-5-10 Red 'Birds Eye' chillies (depending on how hot you like it)
-Juice of 1 lime
-1 cup loosely packed coriander

Curry:

-1 tbsp coconut oil
-2 cups coconut cream
-1-2 cups water
-1 cup broccoli florets
-1 cup sweet potato
-1 cup diced eggplant
-1 cup sliced mushrooms
-1/2 cup freshly shelled peas
-1 tsp raw coconut sugar
-1 tsp vegetable stock powder
-1 tsp ground turmeric 
-4 kefir lime leaves, torn
-Extra coriander to serve






-In a food processor or blender, add all of the paste ingredients and pulse until it becomes a smooth paste
-Heat safflower oil in a large soup pot and add as much (or as little) paste as you like- I used all of my paste! (Leftover paste can be stored in the fridge or freezer)
-When paste becomes fragrant, add coconut cream, water (start with 1 cup and add extra as needed) and vegetables
-Bring to a gentle simmer, then stir in the coconut sugar, stock powder, turmeric and torn kefir lime leaves
-Simmer for 15 minutes, or until vegetables are soft, then serve with brown rice or kelp noodles
-Garnish with extra coriander and a few slices of chilli

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Simple Tapenade Pizza...

Dough makes 4 pizzas

Dough

-7g dried yeast
-Pinch salt
-Pinch sugar
-20g safflower oil
-2 1/2 cups warm water
-2 cups organic, wholemeal flour, plus extra for dusting

-Whisk the yeast, salt, sugar, oil and water together
-Sift in the flour and stir until just combined
-Tip onto a floured surface and knead for 2-3 minutes, until smooth and stretchy
-Cover in a lightly oiled bowl and place it somewhere warm to rise
-When it has doubled in size, punch it down then gently roll into flat pizza discs

Topping for 2 pizzas

-1 cup Eggplant and Olive Tapenade (recipe is in my 'Vegan Essentials E-book)
-4 roma tomatoes, sliced thinly
-1/2 green capsicum, julienned
-1 spanish onion, sliced
-1 cup fresh basil
-Extra virgin olive oil to serve

-Preheat oven to 180ºC
-Spread the tapenade over the pizza 
-Top with the tomatoes, capsicum, onion and basil
-Bake for 25 minutes until dough if fluffy and onion and tomatoes are cooked
-Drizzle with olive oil and serve immediately 

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Creamy Spinach Pesto and Pumpkin Lasagne...

Serves 6

For the 'Creamy Cheezy' sauce:

-1 cup raw cashews
-2 cups rice milk
-1 cup water
-1 1/2 cups savoury yeast flakes (nutritional yeast)
-1 tsp barley miso paste
-Juice of 1/2 a lemon
-1 tbsp rice flour
-Fresh black pepper

For the Spinach Pesto:

-2 cups spinach, torn
-1 cup fresh basil
-1 tsp safflower oil

For the lasagne:

-1 pk vegan lasagne sheets (about 18 sheets)
-3 cups diced pumpkin
-2 jars homemade passata sauce 

-Heat oven to 180ºC
-Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft
-In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside 
-In a high powered blender, process the cashews until it becomes a fine flour
-In a saucepan, mix the milk and water together
-Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, rice flour and pepper, and whisk until smooth
-Continue to stir, and drop to a simmer
-The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside
-In a large baking dish, pour some passata sauce evenly then layer the sheets, the pesto, baked pumpkin then the cashew cheeze, and a good slosh of the passata sauce
-Continue to do this until all of the ingredients are used
-For the top layer, use more cashew cheeze and bake for 35 minutes with foil on top, then remove foil and bake for a further 15 minutes
-Perfect for pot lucks and easy family dinners!

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Baked Gnocchi with Blistered Cherry Tomato and Preserved Lemon Sauce..

Serves 4

500g floury potatoes, (I used Desiree) peeled, washed and diced
-1 1/2 to 2 cups of plain organic flour (you may need more depending on how
 ‘wet’ your mix is) plus extra flour to dust
-Pinch of salt
-4 cups mixed cherry tomatoes
-Safflower oil
-2 tsp of preserved lemon rind (optional- however it does give the sauce a beautiful salty/sour edge)
-1/2 cup water or stock
-Parsley to garnish

-Pre-heat oven to 180ºC
-Toss cherry tomatoes in a light drizzle of safflower oil and place on a baking tray
-Bake for 30-45 minutes, or until skin begins to blister and peel
-In the meantime, steam the potatoes for 15-20 minutes until soft
-Mash the potatoes and add the flour and salt
-Use your hands and work the flour into the potato (for no more than a minute)
-Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
-Allow the dough to rest, and put a large pot of water on to boil
-Break the dough in quarters, and roll into 'sausages'
-Using a butter knife, cut into 2cm pieces and drop into the boiling water
-Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
-Cook the batch and set aside
-Peel the burnt skin off the tomatoes, and then blend or process half of the cherry tomatoes, water and preserved lemons
-Spoon ¼ of the Cherry tomato sauce into individual ovenproof dishes, then top with gnocchi (how many depends on how big your dishes are- just divide it into quarters
-Continue until all of the gnocchi is used
-Top with extra blistered cherry tomatoes, and bake for a further 20 minutes
-The gnocchi will absorb some of the sauce, and get crispy on top- but don’t let it burn!
-Garnish with fresh parsley and a generous amount of fresh pepper

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Kale, Mushroom and Roasted Beet Pita Pizza...

Serves 2, easily doubled

-2 large beetroots, peeled and quartered
-1 garlic clove
-1 tbsp lemon juice
-1 tsp cumin powder
-1 tbsp good quality olive oil
-1 tbsp vegan sour cream 
-1 tsp safflower oil
-2 cups mushrooms, peeled and sliced
-1 large red onion, sliced
-2 cups kale, finely chopped
-Wholemeal pita bread

-Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
-Unwrap and allow to cool before handling
-Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency; set aside
-Heat safflower oil in a heavy bottomed pan
-Sauté onions for 10-15 minutes until they begin to caramelise then add the mushrooms and cook for five more minutes
-Spread the beetroot dip on wholemeal pita bread, then top with onions, mushrooms, and half of the kale
-Bake at 180º for 10 minutes, then remove and sprinkle with the rest of the kale
**Amazing!**

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Kaju Vegetable Korma.....

Serves 4

-1 tsp coconut oil
-2 red onions, diced
-4 cloves garlic, crushed
-2 tsp black mustard seeds
-2 tsp dried fenugreek leaves
-1 tsp chilli flakes
-2 tsp ground turmeric
-2 tsp garam masala
-1 cup pumpkin, cubed
-3 potatoes, cubed
-2 carrots, sliced
-1 green capsicum, diced
-1 cup broccoli florets
-1/2 cup raw cashews (kaju)
-1 cup coconut cream
-1 1/2-2 cups water
-2 tbsp tomato paste
-2 tomatoes, diced
-Pinch Himalayan sea salt

-Heat oil in a large pot
-Process cashews in a blender or processor with 50ml water; set aside
-Saute onions and garlic until translucent, then add mustard seeds and stir for 30 seconds until they pop
-Add fenugreek leaves, chilli flakes, turmeric and garam masala, and stir briskly until fragrant
-Add pumpkin, potatoes, carrots, capsicum, and broccoli and stir to coat
-Whisk cashew paste, coconut cream, water and tomato paste together and add to pot
-Bring to a boil, then simmer for 25 minutes, stirring occasionally
-Add tomatoes and salt and cook for another 10 minutes or until vegetables are soft
-Serve with cashew nuts, coriander and fresh naan or rice

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Mexi-rice and Bean Burritos with Spicy Sweet Potatoes...

Serves 4

-8 multigrain tortillas
-4 cups of red kidney beans, soaked overnight
-3 cloves minced garlic
-2 cups passata
-2 roma tomatoes, diced
-1 tbsp tomato paste
-1 tsp cumin
-1 tsp turmeric
-1 tsp chilli powder
-1 cup parsley
-Juice of 1 lemon
-Juice of 1 lime
-2 cups brown rice, soaked and cooked
-1 cup coriander
-Tofutti© sour cream to serve

-In a large soup pot, boil the red kidney beans in a litre of water and bi-carb soda until tender (between 25-45 minutes, depending on how fresh your beans are- or use canned)
-Drain and rinse, and add passata, garlic, tomatoes, paste, cumin, turmeric, chilli and lemon juice, and cook for 15 minutes
-To the cooked rice, add the lime juice, coriander and parsley- top with plenty of fresh cracked pepper
-In the tortillas, add the rice and beans, dollop with sour cream, roll and enjoy

For the spicy sweet potatoes..

.-1 large sweet potato, cubed
-1 tbsp safflower oil
-1 tsp chilli flakes
-1 tsp sweet paprika

-Toss the potatoes in oil and spices, and bake at 180ºC for 45 minutes, tossing gently once

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Quick Ginger Lime Stir fry....

Serves 4

-1 tsp coconut oil
-1 x 270g packet Organic Udon Noodles
-2 cups shredded purple cabbage
-3 carrots, julienned or grated
-1 large red onion, sliced
-1 cup broccoli florets
-1/2 cup baby brussel sprouts, halved
-1 red chilli, sliced finely (optional)
-1 cup coriander

Sauce
-1 clove garlic, minced
-2 tbsp soy sauce
-1 tsp tamari
-1 tsp sesame oil
-2 tsp ginger, grated
-Juice of 2 limes
-1 tbsp brown rice syrup (optional)
-1/4 - 1/2 cup warm water (depending on the consistency you want)

-Bring a pot of water to boil
-Cook noodles for 8-10 minutes, then drain and rinse under cool water; set aside
-Whisk sauce ingredients together until smooth
-Heat a wok or large pan with coconut oil, and add vegetables- you only want to heat them (I like my stir fried vegies crispy!)
-Toss the noodles with the vegetables, then drizzle with sauce and toss gently
-Top with coriander

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Vegan Terrine...
Zucchini, Beetroot and Pumpkin Terrine with Cashew Cheese        

Makes one small terrine dish

-1 large zucchini, sliced thinly lengthways with a mandolin
-1 tsp safflower oil
-1 cup of my roasted beetroot dip (recipe below)
-2 cups butternut pumpkin, diced
-1 cup cashew cheese (recipe below)

-In a fry pan, gently cook the zucchini strips in the safflower oil until they are soft and begin to look translucent
-Allow to cool on paper towel
-Meanwhile, steam the pumpkin until soft, then mash until smooth, allow to cool
-Line the terrine dish with cling wrap and leave ends overhanging
-Gently lay the cold zucchini strips along the bottom, overlapping it
-Spoon the cashew cheese onto the zucchini strips and press flat
-Next, the mashed pumpkin and then the beetroot dip
-Layer with the remaining zucchini, ensuring to overlap the strips
-Cover loosely with cling wrap and terrine dish lid, and refrigerate overnight
-When ready to serve, remove carefully from terrine dish, using the overhanging cling wrap
-Carefully slice with a very sharp knife, and plate up gently with a spatula
-Best served at room temperature

Cashew cheese recipe

Makes about a cup

-1 cup raw cashews, soaked overnight, in 2 cups water
-1 cup water, extra
-1 tsp nama shoyu
-1/2 tsp apple cider vinegar
-Pinch of himalayan sea salt

-Drain and rinse soaked cashews well
-In a high powered blender, process the all ingredients until smooth
-Using a nut milk bag or cheese cloth, strain the cashews well, then using 2 heavy plates, squash the 'cheese' until all the liquid is gone
-You can leave the cheese overnight if you like- just keep it in the fridge and let it drain over a large bowl

Roasted Beetroot Dip

Makes about a cup

-2 large beetroots, peeled and quartered
-1 garlic clove
-1 tbsp lemon juice
-1 tsp cumin powder
-1 tbsp good quality olive oil
-1 tbsp vegan sour cream

-Wrap the beetroot in foil, and bake for 1 hour at 180ºC, or until soft
-Unwrap and allow to cool before handling
-Blend the beetroot, garlic, lemon juice, cumin powder, olive oil, and sour cream until you reach desired consistency

I used a wonderful terrine dish (with a cute little lid and everything!) from Kitchenware Direct- check them out for great priced kitchenware!!

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Vegie Head Cheezy Quesadillas...

Serves 4- easily doubled

For the 'Creamy Cheezy' sauce:

-1 cup raw cashews
-2 cups rice milk
-1 cup water
-1 1/2 cups savoury yeast flakes (nutritional yeast)
-1 tsp barley miso paste
-Juice of 1/2 a lemon
-1 tbsp rice flour
-Fresh black pepper

-In a high powered blender, process the cashews until it becomes a fine flour
-In a saucepan, mix the milk and water together
-Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, rice flour and pepper, and whisk until smooth
-Continue to stir, and drop to a simmer
-The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside

For the quesadillas

-8 wholewheat/mulitgrain/GF tortillas
-1 can of chickpeas, rinsed and drained
-1 can of kidney beans
-1 tspn cumin
-1/4 tspn cinnamon
-1 tspn paprika
-1 tsp chilli flakes
-2 tbsn of tahini
-3 cloves of garlic
-1 avocado
-1 jar of mild salsa (Or make your own- tomato, red onion, capsicum and lemon juice!)
-Large handful or coriander
-Baby spinach leaves
-Red onion, sliced finely

-In a blender, process chickpeas, kidney beans, paprika, chilli flakes, cumin, cinnamon, tahini and garlic until chunky
-Heat a large, non-stick fry pan
-On one tortilla, spread the creamy cheezy sauce, beans, then the avocado
-Dollop salsa, and add torn coriander, baby spinach and red onion, then place another tortilla on top 
-Dry fry on each side until tortilla is golden brown and serve with extra salsa

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Mexican Burrito bowl....

Serves 2

-1 cup quinoa, rinsed (or brown rice - cook as per packet)
-1 cup red kidney beans, rinsed and soaked overnight
-1 cup coriander
-Juice of 1 lime
-2 garlic cloves
-1 small zucchini, sliced
-1 small onion, diced
-1 tsp cumin powder
-1 tsp chilli flakes
-1 can crushed tomatoes
-1 cup baby spinach leaves
-1 avocado
-Juice of 1 lemon
-1 small red onion, diced
-1/4 cup red capsicum, diced

Beans
-Rinse beans and bring the boil in a large pot, then simmer for 2 hours, or until soft (this depends on how fresh the beans are). 
-Spoon the foam off the top as it boils.
-Drain and rinse beans and set aside

Quinoa:
-Bring the quinoa to a boil in a small pot (watch the water levels-make sure it doesn't dry out and burn) allow to simmer for about 15 minutes, then turn off the stove and allow to sit for another 10 minutes
-Drain quinoa and pour lime juice on top, and stir through half of the coriander. Set aside
-In a fry pan, saute the onions, zucchini, cumin, chilli and garlic
-Add the kidney beans, and crushed tomatoes and simmer until the zucchini is soft

To serve:
-Layer the quinoa, shredded lettuce, beans, avocado, diced onion and capsicum and top with another squeeze of lime, and more coriander.
*I used Coyo on my Mexi-bowl tonight- WOW! 

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Quinoa and Vegetable Loaf...

Makes one loaf

-2 1/2 cups of 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 salt and pepper to taste
-1/4 cup nutritional yeast (optional)
-2 tbsp chia seeds, soaked in 1/4 cup water

-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 to combine if necessary
-Spoon into the dish, and gently push down
-Cover with foil and bake for 45 minutes, then remove from oven and allow to cool
-Once cooled, invert onto a wire rack
-Optional- Bake on the wire rack for an extra 15 minutes- this creates a delicious, crispy outside! 
-Slice carefully and serve with a crisp, green salad

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Healthy Harissa Roasted Vegetable Salad....

Serves 2

-1 cup red or white quinoa, cooked and cooled
-2 candy-stripe beetroots, quartered
-1 cup diced pumpkin
-1 zucchini, diced
-1 cup eggplant, diced
-1 red onion, quartered
-1 small red capsicum, sliced
-4 cloves garlic, peeled and roughly chopped
-2 tbsp melted coconut oil
-1/2 tsp ground cumin
-1/2 tsp ground turmeric
-1/2 tsp Hasrissa spice powder
-1/2 cup fresh parsley
-1/2 cup fresh coriander

-Preheat oven to 200ºC
-Melt the coconut oil, and whisk in the cumin, turmeric and Harissa spice powder
-Drizzle it over the diced vegetables and toss to combine
-Bake in an oven proof dish for 45 minutes, or until tender
-Combine with the quinoa and serve with fresh herbs and a squeeze of lemon juice

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Vegie Head Mexican Stack....

Serves 4

-1 tsp safflower 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 of Mountain Bread 
-2 cups of my 'Creamy Cheeze Sauce' (see lasagne recipe below)
-Tofutti Cream Cheese (optional)
-Large handful of coriander
-Salt and pepper to taste

-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 beans and vegetables and bring to the boil
-Reduce to a simmer, and cook for 15 to 20 minutes
-Using a stick blender, lightly pulse the beans (you dont want to make a puree)
-Add black beans and corn and simmer for a further 5 minutes
-Add salt and pepper to taste, coriander and spinach leaves
-Layer the Mountain Bread in a heatproof dish and top with bean mix and a dollop of the creamy sauce/Tofutti if using  
-Keep layering and top with more creamy sauce
-Bake for 20 minutes at 180 degrees

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Coconut and Kale Potatoes...

Serves 2

-4 cups diced waxy potatoes
-1 tbsp coconut oil
-1 large yellow onion, diced
-2 cloves garlic
-1 tsp garam masala
-1 tsp ground cumin
-1 tsp ground turmeric
-1 cup coconut cream
-1 cup torn kale
-Salt to taste

-Steam the potatoes until tender, but not falling apart
-In the meantime, sauté the onions and garlic until soft
-Add the spices, and stir until fragrant
-Gently add the steamed potatoes, and stir to coat
-Pour in the coconut cream, and the torn kale
-Bring to a gentle simmer, and add salt to taste
-Serve as a side dish to a vegetable curry or with a big salad

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Pumpkin and Chickpea Tagine...

Serves 4

-1 tbsp coconut oil
-1 large yellow onion, sliced into rings
-2 cloves garlic, 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 overnight and boiled, or canned- drained and rinsed

-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 and add once reduced)
-With the lid on, bring to a gentle boil, then stir, replace lid, and allow to simmer for 15 minutes 
-Check regularly and stir gently, adding more water as needed, 1 tbsp at a time
-Add pumpkin and cook for a further 15-20 minutes, stirring gently
-Serve with fresh coriander, vegan sour cream, and cracked pepper to taste

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Nourishing Black Bean and Sweet Potato Stew...

Serves 4

-2 tsp coconut oil
-1 red onion, diced finely
-3 cloves garlic, minced
-1 large sweet potato, diced
-1 tsp freshly grated ginger
-4 large tomatoes, diced
-1 1/2 - 2 cups water
-1 can black beans, rinsed and drained
-2 tsp rice wine vinegar
-2 tsp mirin
-1 tbsp sesame oil
-2 tsp barley (red) miso paste
-1 cup torn coriander
-1 cup torn parsley 

-In a large, heavy based pot, heat coconut oil and sauté onion and garlic until soft
-Add sweet potato, grated ginger, tomatoes, water and black beans
-Bring to a gentle boil, then drop to a simmer
-Simmer for 30 minutes over a medium heat, or until sweet potato is soft
-Add rice wine vinegar, mirin, sesame oil and miso paste; stir gently
-Stir through parsley and coriander, and serve over quinoa or brown rice

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Vegie Head Caponata...

Serves 6

-1 tbsp safflower oil
-1 large onion, diced
-3 garlic cloves, minced
-1 large eggplant, diced
-2 celery stalks, sliced thinly
-1 jar passata sauce
-2 roma tomatoes, cubed
-1 cup pitted and 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 red chilli, sliced finely (remove the seeds for less heat)
-Fresh black pepper

-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 simmer and cook for 20-25 minutes until the eggplant is soft
-Add the basil, parsley, lemon juice, chilli and black pepper
-Remove from heat and taste for seasonings
-Allow to cool to room temperature- this allows the flavours to develop
-Serve with crusty sourdough, steamed greens, or on a mezze platter

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Garlic and Basil Cauliflower Pizza...

Makes 1 12" Pizza

Base

-1 1/2 cups finely chopped cauliflower
-3/4 cup almond meal
-1 tbsp nutritional yeast
-1 garlic clove, minced
-1 tsp dried basil
-Pinch salt
-2 Chia 'eggs' (2 tbsp chia seeds in 2 tbsp water) or 2 egg replacers

Topping

-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

-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 and 'eggs'
-Use a little bit of coconut oil to grease a pizza tray, then put the cauliflower 'dough' in the centre
-Push out to the edges, trying to keep it as level as possible
-It won't be sticky; but it shouldn't be too wet either
-Bake for 20 minutes or until crispy 
-Top with passata, and vegies, and bake for a further 10 minutes

*This pizza isn't like a 'normal' pizza; there is no flour/gluten to hold it together
**If you haven't dried your cauliflower enough, you may find that it takes longer to cook

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Pumpkin Stuffed Mushrooms....

Makes 12 stuffed mushrooms/1 cup Pumpkin Filling

-2 cups diced pumpkin
-3 cloves garlic
-1 tsp cumin seeds
-1 tsp caraway seeds
-1/2 tsp ground cumin
-1/2 tsp ground nutmeg
-1/2 tsp rock salt
-1 cup fresh coriander
-Juice of 1 lemon
-2 tbsp extra virgin olive oil
-12 swiss brown mushrooms, stems removed
-Extra coriander to garnish

-Preheat oven to 200ºC
-Spread out pumpkin evenly on a baking tray, and roast pumpkin and garlic until soft; about 40 minutes, turning regularly 
-Meanwhile, in a small pan, toast the cumin seeds and caraway seeds over a medium heat- for about 30 seconds
-Place roasted pumpkin, garlic, cumin and caraway seeds, nutmeg, salt, coriander, lemon juice and half of the olive oil in a blender, and process until smooth
-Stuff the mushrooms with the pumpkin filling, and bake in an oven proof dish for 30 minutes
-When cooked, allow to cool, drizzle with extra olive oil and coriander
-Serve with a large green salad

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Layered Vegetable Bake...

Serves 2, easily doubled

-2 tsp coconut oil
-1 zucchini, sliced finely, lengthways with a mandoline
-1 medium eggplant, sliced as above
-1 medium sweet potato, sliced as above
-5 large tomatoes, diced
-1 cup water
-1/2 cup fresh basil
-1 clove garlic, minced
-Pinch coconut sugar
-Pinch salt and fresh pepper
-Vegan cheese of choice (optional) OR my creamy cashew cheeze sauce

-Pre-heat oven to 180ºC
-Line a Kitchenware Direct Terrine Dish with baking paper
-Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them
-Rinse well then heat a non-stick pan
-Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side or until soft
-Set aside and drain on paper towel
-In a blender or food processor, pureé the tomatoes, water, basil, garlic, sugar and salt/pepper to taste
-Spoon a small amount of sauce in the bottom of the dish, and layer the eggplant, sweet potato and zucchini
-Cover with sauce and repeat
-Do this until the vegetables and sauce have been used, then top with vegan cheese or cheeze sauce if using
-Bake for 30-45 minutes or until the vegies are nice and soft, and the cheeze is melted!

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Mushroom and Basil Rotolo...

Serves 4

-500g lasagne sheets (about 20 sheets- I make my own, however you could use dried sheets that have been softened in hot water)
-1 large onion, diced
-1 tbsp safflower oil
-1 cup thinly sliced mushroom
-1 cup diced pumpkin- dice small!
-2 cups shredded swiss chard
-2 cups passata (or crushed tomatoes)
-1/2 cup homemade or store bought basil pesto (Basil, Pinenuts, Olive Oil, Salt and Garlic to taste- blend!)
-1/2 cup creamy cheezy sauce- recipe below

-Preheat oven to 180ºC
-In the safflower oil, sauté onion until soft, then add mushrooms and pumpkin
-Adding a tbsp of water occasionally so the pan doesn't dry, allow vegies to cook and soften; about 15 minutes
-When the vegies are cooked, turn off the heat, add the swiss chard and allow it to wilt
-Pour half of the passata into the bottom of an ovenproof dish, leave the rest
-Lay each lasagne sheet flat, and spread with a small amount of basil pesto
-Top with mushroom filling (about a tsp) and roll lengthways
-Slice into thirds and gently arrange in baking dish
-Continue until all of the lasagne sheets are filled, then top with the rest of the passata
-Dollop with the creamy cheezy sauce and bake for 25 minutes
-Top with fresh basil leaves and roll on!

For the 'Creamy Cheezy' sauce:

-1 cup raw almonds
-2 cups almond milk
-1 cup water
-1 1/2 cups savoury yeast flakes (nutritional yeast)
-1 tsp barley miso paste
-Juice of 1/2 a lemon
-1 tbsp arrowroot powder
-Fresh black pepper

-In a high powered blender, process the almonds until it becomes a fine flour
-In a saucepan, mix the milk and water together
-Bring the milk/water to a gentle boil, then add the yeast, almonds, miso paste, lemon juice, arrowroot and pepper, and whisk until smooth
-Continue to stir, and drop to a simmer
-The sauce will thicken, and stir regularly so it doesn't stick to the bottom; set aside

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Lemon Roasted Artichokes....

Serves 3-4 as a perfect appetizer

-3 whole artichokes (choose fresh, green ‘chokes)
-8 garlic cloves, diced into very small pieces
-Juice of 2 lemons
-2 tbsp Grapeseed oil
-1/2 - 1 tsp rock salt

-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, then wrap tightly in foil
-Repeat with remaining artichokes and roast for 45-55 minutes
-Unwrap them carefully, and serve with extra lemon wedges and a mezze of olives, sundried tomatoes and homemade dips
-Delicious!

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Mushroom Curry....

Serves 4

-1 tsp coconut oil
-1 tsp cumin seeds
-1 tsp yellow mustard seeds
-1 brown onion diced finely
-3 garlic cloves, minced
-2 tbsp garam masala
-2 tsp fenugreek leaves/fenugreek powder
-1 tsp cumin powder
-2 tbsp ground turmeric
-2 cups sliced button mushrooms
-2 cups water
-1 can of crushed tomatoes
-1 tbsp tomato paste
-1 can drained and rinsed navy beans

-Heat oil in a large pot, and add mustard and cumin seeds; heat until they pop
-Add onions and garlic, and cook until fragrant
-Stir in garam masala, fenugreek, cumin and turmeric, then add the mushrooms, stirring gently
-Pour in water, tomatoes and tomato paste - bring to a gentle boil, then simmer for 15 minutes
-Add the navy beans, and keep over a medium heat for another 10 minutes
-Add salt to taste, fresh black pepper, and coriander
-Serve with fresh naan, rice or a salad

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Mushroom and Vegetable Stroganoff...

Stroganoff purists will have my head for this recipe; but believe me, it's worth it!

Serves 2

-1 tbsp coconut oil
-1 tsp white peppercorns
-2 tsp coriander seeds
-1 large onion, diced
-2 shallots, diced
-3 garlic cloves, minced
-1 small red chilli (optional)
-250g button mushrooms, sliced 
-1 cup coconut cream
-1 1/2 cups water
-1 cup zucchini, diced
-1 carrot, sliced finely
-1/4 tsp ground nutmeg
-1 tsp ground turmeric 
-1 tsp Tamari (optional) or Nama Shoyu (optional)

-In a large pot, heat the coconut oil, and sauté onions until soft
-Using a motar and pestle, grind in order; peppercorns and coriander seeds, until they are a fine grind
-Add the onion, shallots, garlic and chilli, and mash them into the pepper and coriander seed mix (it doesn't need to be as thin as a paste, but should be combined. You can blend if you need to)
-Cook the stroganoff 'paste' until fragrant; about 3 minutes
-Add the mushrooms and sauté for 10 minutes, or until soft, and have reduced in size
-Pour in the coconut cream and water, zucchini and carrot
-Bring to a boil, then simmer for 25-30 minutes, until carrots are cooked
-Add the nutmeg, turmeric and tamari/nama shoyu if using
-Serve over cauliflower mash and top with fresh parsley 

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Vegie Head Tacos...

Serves 4

-1 can kidney beans, drained and rinsed
-1 onion, diced
-1 tsp cumin
-1 tsp chilli flakes
-1 red chilli, deseeded and sliced
-1 avocado, mashed
-Juice of half a lemon
-1/2 cup chopped coriander
-3 roma tomatoes, diced
-1 cup mixed lettuce leaves
-Vegan Cheese - optional
-Vegan sour cream - optional
-4 taco shells or soft tortillas

-Saute onion until soft
-Add kidney beans, chilli and spices and stir to combine, cook for 5 minutes
-In a small bowl. combine the avocado, lemon, coriander and tomatoes to make your guacamole
-Heat tacos or tortillas in the oven for 5 minutes
-Layer the lettuce leaves, beans, guacamole and top with sour cream and cheese (if using) and extra coriander
-Serve with a lemon wedge

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Creamy Pumpkin Gnocchi...

Serves 2

-2 cups butternut pumpkin, diced
-1 cup fresh parsley
-2 cloves garlic, peeled
-1 small fresh red chilli
-1/2 cup nutritional yeast
-1/2 cup rice milk
-Fresh black pepper
-1 tbsp good quality olive oil
-500g fresh gnocchi

-Roast the garlic and pumpkin in a 200C hot oven, until tender, for 40-50 minutes
-Allow to cool slightly, and boil the water for the gnocchi
-In a blender, put the pumpkin, parsley, garlic, chili, nutritional yeast, rice milk, black pepper and oil
-Blend until smooth- be very careful of the steam!
-Put the gnocchi in the boiling water, and cook for 2 to 3 minutes, until it floats to the surface
-Toss the gnocchi through the sauce, and serve with extra pepper and parsley

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Vegie Head Vegetable Pie....

Serves 4

-1 tbsp coconut oil
-2 leeks, white part only, sliced finely 
-1 cup finely diced eggplant
-1 carrot, diced
-1 cup button mushrooms, sliced finely
-1 can crushed tomatoes
-1 tbsp tomato paste
-1 tsp nama shoyu (optional)
-1/2 cup peas
-1/2 tsp dried rosemary
-2 bay leaves
-Pinch smoky paprika
-Cracked pepper

For the topping
-1/2 head cauliflower
-1/2 cup diced sweet potato (optional)

-In a large soup pot, heat coconut oil
-Sauté leeks until soft, then add eggplant, carrot, mushrooms and crushed tomatoes 
-Simmer on high, and add a few tbsp of water if the liquid gets too low
-Add tomato paste, nama shoyu, peas, rosemary, bay leaves and paprika and simmer until carrots are soft; about 20 minutes
-When the vegetables are soft and the sauce has thickened, take off heat and set aside
-Heat oven to 200ºC
-Steam sweet potatoes for 10 minutes, and then add cauliflower and steam for another 10
-In a blender, process sweet potato and cauliflower until smooth
-Pour the stew into a heat proof dish or ramekins
-Top (or pipe) the stew with the cauli/potato mash and bake for 25 minutes
-Serve with freshly cracked pepper and steamed greens 

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Roasted Vegetable and Quinoa Salad....

Serves 2

-1 cup red or white quinoa, rinsed and drained
-2 1/2 cups water
-1 small red chilli, sliced and de-seeded
-1 purple carrot, sliced 
-1 carrot, sliced
-1 zucchini, sliced
-1 Spanish onion, quartered 
-4 slices of butternut pumpkin
-2 cups mixed greens and herbs (I used fresh rocket, cos, basil, oregano, parsley, coriander, daikon, radish and rocket microgreens, and buckwheat sprouts)
-Juice of 1/2 lime
-Fresh pepper
-Black sesame seeds

Optional:
-Good quality extra virgin olive oil
-Tahini
-Fresh hommus to serve

-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 cook with the quinoa
-Drain the quinoa and chilli, and rinse under cold water (or allow to cool at room temperature)
-In a large bowl, toss the quinoa with the greens and lime juice
-Add the roasted vegetables and gently mix, layering the pumpkin on the top
-Sprinkle with the sesame seeds 
-Serve with fresh pepper, olive oil, tahini and hommus

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Fettuccine al' fungi...

Serves 2

-1 tbsp safflower oil
-2 cups fresh button mushrooms, wiped clean and sliced finely 
-2 cloves garlic, minced
-1/2 small fresh red chilli, sliced
-500g fettuccine (I make my own, but check yours is egg free)
-1/2 cup fresh Italian parsley
-Fresh pepper to serve

-Boil a large pot of salted water
-Saute mushrooms in the safflower oil for 5 minutes, or until soft
-Add garlic and chili, cook for a minute more then turn off heat
-Cook the pasta until al' dente
-Drain, and reserve 1/2 cup of the water
-Toss the pasta, water, parsley and mushroom mix gently together
-Serve immediately with fresh pepper

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Spicy Middle Eastern Tahini and Eggplant Stew...

Serves 2

-1 large eggplant, sliced in half lengthways 
-2 medium zucchinis, sliced
-1 large onion, diced
-1 tsp freshly grated ginger
-1 tsp freshly grated turmeric
-4 medium tomatoes, diced 
-2 cups water
-1 tsp Gourmet Morsels Chermoula Spice blend
-1 tsp Gourmet Morsels Moroccan Spice blend
-1 tbsp tahini
-Squeeze of lemon
-Fresh coriander and mint
-Cracked pepper

-Preheat oven to 220ºC
-Bake the eggplant for 45 minutes or until soft
-Sauté the onions until translucent, then add the ginger and turmeric, baked eggplant and zucchini (the baked eggplant will fall apart in the stew)
-Stir to cover and add tomatoes, water, spice blends and tahini
-Bring to a gentle boil and simmer for 20 minutes
-Serve with lemon, coriander and mint, and some delicious roasted vegetables 

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Pea and Cauliflower Sabji....

Serves 4

-1 tsp mustard seeds
-1 tsp cumin seeds
-2 tsp coconut oil
-1 large onion, diced
-4 garlic cloves, minced
-1 tbsn fenugreek leaves
-1 tsp chilli flakes
-2 tsp garam masala
-1 tsp fresh grated turmeric
-1 tsp freshly grated ginger
-3 cups cauliflower florets
-1/2 red capsicum, diced
-1/2 green capsicum, diced
-1/2 cup peas
-1 - 2 cups water
-Salt to taste

-Heat a heavy based pot and dry fry the mustard and cumin seeds for 30 seconds; or until the mustard seeds pop
-Heat the coconut oil, and sauté the onions and garlic until soft
-Add the fenugreek leaves, chilli flakes, garam masala, and grated turmeric and ginger
-Stir in cauliflower, capsicums and peas, and gently coat with spices
-Pour in 1 cup of water, cover with a lid and simmer until soft; about 20 minutes. Use more water as needed
-Add peas in the last 5 minutes
-Salt to taste and garnish with fresh coriander
-Serve with naan, dhaal or rice 

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Three Bean Cassoulet....

Serves 4

-2 tsp safflower oil
-1 large onion, sliced
-4 garlic cloves, minced
-4 cups passata sauce (or 2 cans crushed tomatoes)
-5 tomatoes, smashed in a large bowl (omit if using the canned tomatoes)
-1 carrot, sliced finely
-1 cup pumpkin, diced
-1 1/2 cups each soaked, rinsed and cooked butter beans, cannellini beans and kidney beans (or canned)
-1 cup kale, shredded
-1/2 cup basil
-1/2 cup parsley, chopped roughly
-1/2 tsp dried thyme
-1/2 tsp dried rosemary
-Salt and pepper to taste
-Corn Flake Crumbs to top

-Preheat oven to 200ºC
-Sauté onion and garlic until soft and translucent
-Add passata, tomatoes, carrots and pumpkin and bring to a gentle boil
-Drop to a simmer and cook for 15 minutes until carrots are soft (add some water if needed)
-Add cooked beans and kale and cook for a further 10 minutes
-Stir through torn basil, parsley, thyme and rosemary, then season to taste
-Spoon into an oven proof dish, and top with Corn Flake Crumbs
-Bake for 30 minutes until crispy on top and serve with freshly shelled peas and a green salad 

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Vegie Head Puttanesca....

Serves 2

-500gm fresh thin spaghetti
-1 tsp coconut oil
-1 onion, finely diced
-4 garlic cloves, minced
-2 small red chillies, sliced finely
-2 cups mixed olives
-2 tbsp capers, rinsed and drained
-1 tsp dried basil
-1 tsp dried oregano
-1 cup loosely packed basil
-1/2 cup Italian parsley, torn 
-1 can crushed tomatoes
-1/4 tsp rock salt
-Fresh black pepper

-Boil a large pot of salted water
-Cook the pasta until al' dente
-Saute the onions and garlic for 5 minutes, then add the chillies, olives and capers
-Add the tomatoes and torn parsley bring to a high simmer, then lower
-Tear the basil and throw it in the sauce, stirring gently
-Add the cooked pasta to the sauce and gently toss, still over a low heat
-Serve immediately on a large sharing platter and drizzle with a good quality extra virgin olive oil

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Rustic Baked Gnocchi with Kale and Sun-dried Tomatoes...

Serves 4

-500g floury potatoes, (I used Desiree) peeled, washed and diced
-1 1/2 to 2 cups of plain organic flour (you may need more depending on how
 ‘wet’ your mix is) plus extra flour to dust
-Pinch of salt
-3 cups of homemade passata sauce
-2 cups kale, shredded
-1 cup sun dried tomatoes, diced
-1 red chilli, diced
-1 cup pitted mixed olives
-1/2 cup fresh basil leaves, torn

-Pre-heat oven to 180ºC
-Steam the potatoes for 15-20 minutes until soft
-Mash the potatoes and add the flour and salt
-Use your hands and work the flour into the potato (for no more than a minute) 
-Turn the dough onto a floured board and knead, working quickly. If the dough is sticky, add more flour, a tsp at a time
-Allow the dough to rest, and put a large pot of water on to boil
-Break the dough in quarters, and roll into 'sausages'
-Using a butter knife, cut into 1cm pieces and drop into the boiling water
-Allow them to float to the surface and then carefully add them to a large baking tray (or individual ramekins)
-Cook the batch then cover with passata sauce
-Gently stir through the kale, tomatoes, chilli, olives and basil 
-Cover, and bake for 30-40 minutes until bubbling
-Serve with cracked pepper and extra basil

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Stuffed Antipasto Mushrooms....

Makes about 30 button mushrooms

-500g button mushrooms (about 30)
-1/2 cup olives
-1/4 cup marinated artichokes
-1/4 cup sun-dried tomatoes
-1 clove garlic
-1 cup vegan sour cream
-1/2 cup passata or tomato pasta sauce
-Parsley to serve

-Preheat oven to 180ºC
-Gently wipe the mushrooms clean and remove stems
-In a blender, process the olives, artichokes, tomatoes, garlic and sour cream together
-Using a teaspoon, fill the mushrooms gently
-Top with passata sauce and bake for 30 minutes
-Top with fresh parsley and fresh pepper

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UN- traditional Japanese Okonomiyaki

Makes about 8 Okonomiyaki

-3 small potatoes, grated
-1/2 brown onion
-1/2 red chilli
-2 egg replacers or 2 tbsp Chia Seeds
-1 medium zucchini, grated
-1/2 cup grated carrots
-2-3 bunches spinach or bok choy, chopped or torn
-1/4 cup lupin/barley flour
-1/4 cup rice flour
-A splash of soy sauce/Nama Shoyu
-Sprinkle salt and pepper

-Grate all of the vegies into a large bowl- squeeze out as much water as you can
-Add 'eggs', flours, and soy sauce
-Stir gently to mix and form into patties 
-Use a hot pan with a tiny bit of oil and cook for 3 mins or so on each side
-Serve with soy sauce and sweet chilli sauce

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Slow cooked chilli beans....

Serves 6

-1 onion, sauteed (you can do this in a normal fry pan)
-2 zucchinis, diced
-2 cans of kidney beans, rinsed and drained
-1 can cannellini beans, rinsed and drained
-1 can chickpeas, rinsed and drained
-1 small red chilli, sliced finely
-2 cans crushed tomatoes
-1 tbsp tomato paste
-1/2 cup parsley
-2 tsp chilli flakes
-Fresh black pepper
-1 tsp Herbamare vegetable stock powder

-Put all of the ingredients, except for pepper and Herbamare stock in your slow cooker
-Cook on low for 8 hours., or high for 5 hours (you may need to add water if you are cooking on high)
-Add the pepper and herbamare and adjust to taste
-Serve with rice or with tortillas, or for breakfast over sourdough

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Vegetable Paella...

Serves 4

-1 cup basmati/long grain white rice
-2 cups water (to soak) plus 2 to cook with
-1 tbsp safflower oil
-1 large red onion, diced finely
-4 cloves garlic, minced 
-1 large capsicum, diced
-2 tsp turmeric
-1/4 tsp saffron paste or powder
-1 1/2 tsp paprika
-2 tsp Herbamare/vegetable stock powder
-1 cup green beans, chopped
-1/2 cup frozen peas
-3 large tomatoes, diced

-Soak rice in the 2 cups water for 10 minutes
-Heat safflower oil in a large non stick pan (one with a lid)
-Sauté onion, garlic and capsicum until tender; about 10 minutes
-Rinse and drain rice, add to the onion mix, then add the 2 extra cups of water
-Stir in the turmeric, saffron and paprika gently, then add the green beans, frozen peas and tomatoes
-Cover and simmer for 20 minutes, stirring once or twice
-Serve with coriander, parsley and a big green salad

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Patatas Bravas....

Serves 2 as tapas - easily doubled

-6 'Yukon Gold' potatoes, unpeeled (only if organic), cubed
-2 tbsp safflower oil
-1 tsp paprika
-2 tsp cayenne pepper
-1/2 tsp smoky paprika
-2 tsp chilli flakes
-1 tsp rock salt

-Pre heat oven to 200ºC
-Boil a pot of water, and par-boil potatoes for 10 minutes
-Whisk safflower oil, paprika, cayenne pepper, paprika and chilli flakes in a large bowl
-Drain potatoes well, then toss though the oil and spices
-Bake for 20 minutes, flipping over two or three times
-Sprinkle with rock salt, and serve with homemade guacamole and coriander

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Ratatouille de la tête vegie....

Serves 4

-3 tbs olive oil
-1 large onion, chopped-1 can chopped tomatoes
-2 large potatoes, diced
-1 red capsicum, diced
-1 green capsicum, diced
-1/2 head broccoli
-1 eggplant, diced 
-1 zucchini, diced
-2 tbsp tomato paste
-1/4 cup torn fresh basil leaves
-2 garlic cloves, minced
-1/4 cup flat-leaf parsley

-Saute onion for 4 minutes over a medium heat
-Add capsicum, potatoes, eggplant, broccoli and zucchini and cook for a further 5 minutes, stirring regularly
-Add tomatoes, paste, basil, garlic and parsley and cook over a medium heat for 20 to 25 minutes until eggplant is soft
-Serve with rice, pasta, or crusty bread

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Spicy Red Hommus and Basil Pesto Pizza...

Hommus; makes 2 cups
Pesto; makes 1 cup
Pizza serves 2, easily doubled

Spicy Red Hommus

-1 large red capsicum, washed
-1 large red chilli, washed
-3 garlic cloves, whole
-1 can organic chickpeas, rinsed and drained well
-1/2 cup tahini
-Juice from 1 large lemon
-Pinch of salt
-1/4 cup olive oil

-Heat oven to 200ºC
–Place the capsicum on a baking tray and cook for 45 minutes
-Turn the capsicum over and add the chilli and garlic to the baking tray
-Cook for a further 20 minutes, then carefully remove and place all into a plastic container with a lid; set aside for 10 minutes
-In a food processor, add the chickpeas, tahini, lemon, salt and olive oil, blend until it becomes smooth
-Carefully peel the capsicum, chilli and garlic cloves and add them to the hommus
-Blend again, ensuring a smooth consistency

Basil Pesto

-2 cups of fresh basil
-1 tsp lemon juice
-1 tsp olive oil
-1 tbsp savoury yeast flakes (nutritional yeast) optional

-Blend all ingredients together until chunky

Pizza

-1 tsp safflower oil
-2 cups mushrooms, sliced
-1 large red onion, sliced
-Spicy red hommus (as little or as much as you like)
-Basil pesto (as little or as much as you like)
-2 Pita Bread/Pizza bases/Gluten Free Pizza Bases
-1 large sliced tomato
-1 cup finely diced kale

-Sauté onions for 10-15 minutes until they begin to caramelise
-Add the mushrooms and cook for five more minutes
-Spread the hommus on the base, then dollop the pesto on top, layer the tomatoes, cooked mushroom and half of the kale
-Bake at 180ºC for 15 minutes, then top with the remaining kale
-Serve immediately 

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Dukkah Crusted Sunchoke Gratin...

Serves 4

-3 cups of finely sliced sunchokes/jerusalem artichokes
-1 large potato, peeled and sliced finely
-1 x 400g tin of coconut cream
-1/2 tsp turmeric
-1/2 tsp Himalayan sea salt
-Black pepper
-Dukkah (store bought or homemade- see recipe below)

-Pre-heat oven to 200ºC
-Wash and rinse the sunchokes and potato well, and leave them to soak in a bowl of warm water for 10 minutes
-Drain them and rinse again, this will dislodge any extra dirt and grit
-In a bowl, whisk the coconut cream, turmeric, salt and pepper together
-Add the drained sunchokes and potatoes then toss them through the cream
-Spoon into individual ramekins or a large baking dish
-Top with dukkah and bake for 45-60 minutes with the lid on
-Remove lid and bake for a further 5 minutes

Homemade Dukkah:

-1/4 cup walnuts
-1/4 cup sesame seeds
-1 tbsp coriander seeds
-1 tbsp cumin seeds
-1 tbsp black peppercorns
-1 tbsp Himalayan rock salt

-Toast the ingredients in a non-stick fry pan for about 5 minutes
-Process in a blender until coarse

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Baked Macaroni, Broccoli and Cheeze...

Serves 4

-1 cup raw cashews
-2 cups rice milk
-1 cup water
-1 tbsp safflower oil
-1 cup savoury yeast flakes (nutritional yeast)
-1 tsp barley miso paste
-Juice of 1/2 a lemon
-1 tbsp rice flour
-Fresh black pepper
-1/2 tsp smoked paprika
-500g gluten free macaroni
-1/2 head broccoli, sliced into florets
-1/2 cup frozen peas
-Fresh breadcrumbs (from gluten free bread)/Panko/or extra shredded soy cheese

-Put a big pot of salted water to boil
-In a high powered blender, process the cashews until it becomes a fine flour
-In a saucepan, mix the milk, water and oil together
-Bring the milk/water to a gentle boil, then add the yeast, cashews, miso paste, lemon juice, paprika, rice flour and pepper, and whisk until smooth
-Continue to stir, and drop to a simmer
-The sauce will thicken, and stir regularly so it doesn't stick to the bottom
-Cook the pasta and broccoli together, add the frozen peas at the last minute and drain when al'dente
-Pour the pasta and broccoli back into the big pot, and toss with the cheeze sauce
-It will seem really runny, however the pasta will absorb the sauce
-Spread it into an oven proof dish (or individual ramekins), sprinkle with bread crumbs, and bake for 20 minutes at 180º
-Serve with extra vegies and a big green salad

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Fast pesto tart...

Serves 4 as an entree or 2 as a main

-1 sheet of low fat, vegan puff pastry
-1 cup spinach
-1/2 cup macadamia nuts
-1 tbsp EVOO (extra virgin olive oil)
-1 tbsp lemon juice
-1/2 cup pitted kalamata olives
-1/2 cup cherry tomatoes, quartered
-1/2 cup fresh basil, torn

-Pre-heat oven to 180C
-In a food processor, whiz spinach, macadamia nuts, lemon juice and EVOO until smooth (but still a little bit chunky)
-Spread pesto across pastry- there is no need to be perfect, just have fun with it!
-Place olives and tomatoes randomly, and sprinkle some water on the edges of the pastry
-Bake for 15 to 20 minutes, and serve with the fresh basil thrown on top
-Serve with a big salad and dig in!

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Roasted Vegie Tian....

Serves 1-4 depending on size of vegetables; easily doubled

-3 medium sized 'Nicola' potatoes, washed well 
-1 medium eggplant
-2 purple carrots
-2 medium zucchinis 
(I only use organic vegies so I leave the skins on, however if you aren't, feel free to peel them)
-2 tbsp safflower oil
-1 tsp dried rosemary
-1 tsp dried basil
-1 tsp fresh thyme
-Black pepper

-Slice all vegetables in 1/2cm thick slices
-Whisk the oil, herbs and pepper together and toss through the vegetables
-Layer the vegetables either on top of each other or as pictured above
-Cover with foil and bake for 45 mins at 200ºC
-Remove the foil and pour 1/8 cup of water over the vegies (Or use 1 cup of fresh passata sauce)
-Bake for a further 30 minutes 
-Remove from the oven when the vegetables are soft and serve with fresh basil

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Greek Bean Plaki...

Serves 4 as a side or 2 as a main

-1 large onion, diced finely
-3 cloves of garlic, minced
-1 tbsp safflower oil
-3 cups homemade tomato sauce (see my post below) or store-bought
-1 can cannellini beans, drained and rinsed (freshly soaked and boiled beans is always preferable, but use what you have)
-1 can red kidney beans, drained and rinsed
-1 can fava beans, drained and rinsed 
-1 large potato, diced and chopped
-1 carrot, diced
-1 cup water
-Fresh parsley
-Fresh oregano
-Salt and pepper if needed

-In a large pot, sauté onions and garlic until soft
-Add sauce, beans, potato, carrot and water; bring to a boil
-Drop to a simmer and cook for 5 minutes
-Pour into a large baking dish and bake on 180ºC for 15 minutes or until the beans have soaked up all of the liquid
-Top with fresh parsley, oregano and hommus and serve with a squeeze of lemon

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Classic, homemade salsa di pomodoro (tomato sauce)

The beauty of this homemade sauce (NOT ketchup!) is that you know exactly what has gone in it. This is my version; just as there are thousands of others! The measurements are NOT EXACT- you will need to rely on your instincts and tastebuds to get it right. The freshness and quality of your tomatoes will make a huge difference as well, so buy the best you can afford.












Makes about 8 cups
(You can make half or double easily)

-8kg of tomatoes (Roma preferred, but any type will do)
-1 tsp safflower oil
-1 bulb of garlic, cloves minced
-4 onions, sliced finely
-1/2 bunch basil
-Salt
-Raw coconut sugar (raw sugar can be used instead)
-Pepper

-Boil a large pot of water, and fill another (or your sink) with cold water
-Working carefully, slice the top brown stem out of the tomato and remove as much of the white pith as possible (I used a small paring knife to cut a around the centre and pulled it out- like coring an apple)
-Make a cross in the bottom of each tomato, and working in batches, place them carefully in the pot of boiling water
-Allow them to bob in the hot water for 20 seconds or so, then remove with a slotted spoon and put directly into the cold water
-When the tomatoes have cooled down, the skins should peel off easily
-Discard skins and continue doing this with all of the tomatoes
-When all of the skins have been removed, drain the water from the large pot and pour in all of the tomatoes
-Over a medium heat, stir the tomatoes to release the juice- they will cook in this- do not add any water
-In a sauté pan, heat the oil and allow the garlic and onions to cook slowly
-Allow the tomato sauce to come to a boil, then drop to a simmer
-Add the cooked onions, garlic and the basil, then using a stick blender or food processor, pureé the sauce until smooth
-Now is the tasting time! Add 1 tsp of sugar to 1 tsp of salt, then taste. If the sauce is too tart, add more sugar. If the sauce is too sweet, add more salt. It's all about balance. If you want a sweeter/saltier sauce, add more of both. Add pepper to taste
-Cook the sauce over a medium heat for 3 hours, until reduced, and nice and thick
-You can freeze the sauce in freezer-bag portions (only do this when the sauce is cold) or put in sterilised jars (this will last for 4 days in the fridge)
-Use as a base for pasta sauces, indian dishes, moroccan tagines, or simply toss through some fresh pasta and more basil.
-I make this sauce about once a month, and find that I don't need to buy any. Homemade is best!

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Swiss chard and potato curry....

Serves 4

-1 large onion, diced
-1 tbsp safflower oil
-3 cloves of garlic, minced
-1 tsp cumin powder
-1 tsp garam masala
-1 tsp turmeric
-4 large potatoes, peeled and cubed
-1 1/2 cups of water
-1/2 cup passata sauce (tomato sauce)
-1 tsp vegetable stock
-1 large bunch Swiss chard (or spinach), stems and leaves separated and chopped roughly
-Juice of half a lemon
-Fresh black pepper

-Over a medium heat, saute the onion until translucent 
-Add the garlic, cumin, garam masala and turmeric and stir well
-Stir through the potatoes, water, stock, passata and Swiss chard stems, bring to a boil, then simmer for 15 minutes (or until potatoes are soft)
-Turn off the heat, toss the chard leaves through the curry, and allow to wilt
-Drizzle with lemon juice and sprinkle with black pepper
-Serve with fresh naan bread or rice

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Basil and Oregano Pesto.....

Makes about 3/4 cup

-2 cups of fresh basil leaves
-1/2 cup fresh oregano leaves
-1 cup sunflower seeds, rinsed and drained
-Olive oil
-1/2 clove garlic
-Juice of 1/2 lemon
-1/2 tsp rock salt

-Process basil, oregano leaves, and sunflower seeds until smooth
-Drizzle in olive oil (up to you how runny you like your pesto!) then add garlic, lemon and rick salt
-Process again

-Serve with a good quality pasta, fresh broccoli and black pepper

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Pumpkin, potato, zucchini, mushroom and cauliflower lasagne.

Serves 6

-500gm butternut pumpkin, peeled and sliced
-3 large potatoes peeled and sliced
-1/2 head cauliflower chopped
-1 large zucchini, sliced
-As many mushrooms as you can handle- button, stemmed, peeled and sliced
-A bag of baby spinach
-Fresh lasagne sheets
-Minced garlic
-2 jars of Passata
-Salt, pepper
-Fresh parsley

-Put the pumpkin, potatoes and cauliflower in a large roasting pan, with some water and the garlic
-Bake at 180 for 30 mins or until soft (or if you have a the chefs large roasting pan, on the stove, lid on for 15 mins)
-Add the zucchini and mushrooms for another 5 minutes
-When the vegies are soft, put them in a bowl and in the same dish, pour some passata in
-Layer lasagne sheets then vegies and spinach with some more passata, the salt and pepper and parsley
-Do this until everything is used
-On the top layer, drop some more passata and a bit of water and either cook on the stovetop for 15 minutes and brown the top in the oven, or bake at 180 for about 30 mins.

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Saag Aloo.....Indian Spinach and Potatoes...

Serves 4

-2 tsp safflower oil
-1 onion, roughly diced
-3 cups silverbeet or spinach
-1/4 cup water
-1 tsp garam masala
-1 tsp turmeric
-1/2 tsp fenugreek powder
-1/2 tsp cardamom powder
-1/2 tsp salt
-3 large potatoes, diced and steamed (or boiled)

-In a heavy based pot, heat up the oil and add the onions
-Sauté until translucent and then add the silverbeet/spinach and water
-Cover with a lid and cook for 4 to 5 minutes until wilted
-Stir in spices and simmer for another minute
-Pour into a blender or food processor and blitz until smooth and creamy
-Place gently (mind the steam!) back into the pot and add the potatoes and salt
-Cook on a low heat, stirring regularly, until the potatoes are covered with spinach
-Serve with vegan sour cream, brown rice and/or fresh roti or naan bread

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Vegie and quinoa stuffed pumpkin....

Serves 2

-One 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 clove garlic. minced
-1 tsp chilli flakes
-Fresh black pepper

-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, chilli flakes and pepper
-Once the pumpkin is cool enough to handle, scoop out the inside flesh- leave about 1/2 cm of flesh for effect
-Stir the scooped out pumpkin with the quinoa mix, and re-fill the pumpkin
-Put back in the oven for 5 minutes, just to heat
-Chop up some tomatoes or capsicum to garnish

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Lentil, Kidney bean and Vegetable Lasagne...

Serves 6 to 8 (plenty of leftovers for the next day.....and the day after that!)

-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 and diced
-2 cups brown lentils, cooked (or canned, rinsed and drained)
-1 can red kidney beans, rinsed and drained
-2 x 500gm bottles of passata sauce
-1/2 cup fresh parsley 
-1/2 cup fresh basil, torn
-Vegan parmesan cheese to serve

-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, kidney beans and herbs and mix well
-Using a ladle, place the vegie mix into another bowl and set aside
-Using the same saute pan, pour some passata sauce in the base, and layer 2 or 3 lasagne sheets (you may need to trim these to fit)
-Keep the heat on medium, and ladle some vegie mix over the noodles
-Top with more passata, then more noodles, and vegies
-Continue until the pan is full or mix is finished
-Finish off with some more passata and cover with lid
-Cook on the stovetop, over a medium heat for 15 to 20 minutes
-Remove lasagne from heat when noodles are soft and leave to stand for another 10 minutes
-Top with extra basil and parmesan cheese and serve

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Rigatoni with Tempeh, Olive and Basil Sauce....

Serves 4

-500gm penne pasta/spaghetti (you can use spelt/GF/rice/corn pasta also)
-1 onion, diced finely
-3 cloves garlic, minced
-250gm tempeh, chopped into small cubes
-1 jar passata sauce
-1 cup pitted and sliced black olives
-1/2 cup basil, sliced finely
-1/2 tsp dried oregano
-Fresh pepper

-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

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Afghani Munto....Spinach and rice filled dumplings...

Serves 4 (They are more filling than they look!)

-1 pkt Wonton Wrappers

Filling:

-1 onion, diced
-4 cloves garlic, minced
-2 cups of 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 to 2 cups water (more or less depending on how to rice cooks)

Sauce:

-1 onion, diced
-1 cup brown lentils
-2 tbsp tomato paste
-1 can crushed tomatoes
-1 cup water
-2 tsp turmeric
-1 tsp fenugreek powder
-1 lemon, squeezed
-Pepper to taste

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 in a deep pan
-Add lentils, tomato paste, tomatoes and spices and simmer for 25-30 minutes until lentils are cooked
-Add lemon juice, adjust spices and add fresh pepper

To assemble:

-Using the wonton wrappers at room temperature, place a teaspoon of rice and spinach mixture in the middle
-With wet fingers, fold in half to make a triangle, then bunch at the top
-Continue filling wonton wrappers until mixture is finished
-Steam filled dumplings for 10 minutes and top with sauce
-Drizzle with 'Tofutti© sour cream' and garnish with fresh parsley 

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Open faced Pumpkin and Chickpea Burger...

Makes 6 burgers

-1 1/2 cups butternut pumpkin/squash, roasted
-1 can chickpeas, rinsed and drained
-1/2 cup homemade breadcrumbs
-1 egg replacer
-1 tsp turmeric
-1 tsp curry powder
-1 tsp chilli flakes
-Juice from 1/2 lemon
-Pepper to taste

-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

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Tomato, olive and artichoke pasta...

Serves 2

-500gms fresh angel hair spaghetti
-2 cups sliced cherry tomatoes
-1 small red chilli, sliced 
-1 cup pitted black olives, chopped roughly
-1 cup fresh basil
-2 cloves garlic, minced
-1 cup marinated artichoke hearts, drained
-Good quality olive oil - I use this one
-Black pepper to serve

-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

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Pumpkin and Cashew Cheese Triangles...

Serves 8 (1 each) or 4 (2 each)

-2 sheets of frozen vegan puff pastry
-1/2 butternut pumpkin, peeled and cubed
-2 cloves 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

-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 the top with water
-Bake at 180C for 10 minutes, or until golden brown on top
-Serve with a crisp, green salad

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Mushroom fajitas....

Serves 4

-2 onions, sliced into rings
-1 red capsicum, diced
-10 flat mushrooms, sliced
-1/4 cup soy sauce
-1 tspn cumin
-1 tspn cinnamon
-1 tspn chilli flakes
-2 tspn safflower oil
-1 can red kidney beans, rinsed and drained
-1 can sweet corn kernels, rinsed and drained
-1 cup fresh coriander
-4 tbsp mild salsa
-4 tortillas

-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 and: 
-Heat in the oven for 10 minutes
-Cook under the grill- until the tortilla is golden brown
-Use a sandwich press to flatten and heat
-Top with freshly sliced avocado and more salsa

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Dhaal stuffed potatoes...

Serves 4

-4 large 'Nicola' or 'Desiree' potatoes, scrubbed well
-2 cups dry red lentils, rinsed well
-3 cups water
-1 clove garlic, minced
-2 tsp turmeric
-2 tsp garam masala
-1 tsp ground cumin 
-1 tbsp tomato paste
-1 tsp vegetable stock
-Fresh black pepper
-Chopped coriander

-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 continue to cook for another 5 minutes- the lentils should be soft and the liquid soaked up
-Turn off heat and set aside
-Remove the potatoes from the oven (you should be able to prick them with a fork easily), and allow to cool for 10 minutes
-Slice the potatoes in half and spoon the dhaal in the centre
-Top with fresh cracked pepper and chopped coriander, and even some Tofutti sour cream

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Greek stuffed zucchinis....

Serves 4

-2 large zucchinis, sliced lengthways
-1 cup brown rice, cooked according 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 sea salt
-1/2 tsp raw coconut sugar
-1 garlic clove, 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


-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 mint and basil
-At this point, take out half of the passata and put it aside
-Add brown rice and olives and allow to simmer for 20 minutes, stirring regularly, and adding a small amount of water if needed
-Turn off the heat, and stir through the parsley and coriander
-Mix the zucchini flesh and tomato/rice sauce together and stuff the zucchinis- you can fill them to just over the edge
-Arrange them into a heat proof dish, and gently pour the other half of the sauce along the bottom of the zucchinis
-Bake at 200ºC for 30 minutes and serve with a fresh Greek salad

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South African sweet potato, kidney bean and peanut stew...

Serves 4

-Garlic- 3 or 4 cloves, crushed
-1 diced red capsicum
-2 medium sweet potatoes, peeled and sliced
-1 can crushed tomatoes
-1 can red kidney beans
-1 tspn tomato paste
-1 tbpn peanut butter
-1-2 tspn each: chilli flakes, cinnamon, cumin, crushed ginger, raw brown sugar
-Salt and pepper to taste

-Brown the garlic and capsicum and saute until tender
-Add spices, stir until fragrant
-Add sweet potato and stir to coat
-Add tomatoes, tomato paste, peanut butter, and 2 or 3 cups of water to cover
-Bring to a boil, then simmer until potatoes are tender- about 20 minutes
-Add kidney beans and cook for another 10 minutes, adding more water if needed
-Add salt and pepper to taste
-Garnish with fresh coriander

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Vegie Head lentil burritos...

Serves 2

-1 cup brown lentils
-1 cup water
-1 tsp cumin
-1/2 tsp cinnamon
-1 tsp chilli
-1 tsp turmeric
-1 tbsn tomato paste
-2 garlic cloves

Salsa

-1 small lebanese cucumber, diced
-2 roma tomatoes, diced
-1/2 cup fresh coriander, sliced thinly
-Juice of 1/2 lemon
-Fresh pepper

-Mix together salsa ingredients and leave to marinade for 10 minutes
-Boil lentils for 20 minutes or until tender, then add spices to taste, garlic and tomato paste
-Blend half of the lentils using a food processor or stick blender, then mix back together
-Fill tortillas or pitas with lentils and salsa
-Using a sandwich press, cook for 3 to 4 minutes
-You can also vary the fillings: avocado, sprouts, zucchini, eggplant, chickpeas and spinach

Voila!

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'Cheesy' gnocchi with spinach and sun-dried tomatoes..

Serves 2

-500gm fresh gluten-free gnocchi
-1 onion, diced
-1 clove garlic, minced
-1/2 cup white wine
-1/2 cup water
-1 cup nutritional yeast
-2 tbsp rice flour
-1/2 cup rice milk
-1/2 cup sliced sun dried tomatoes
-1 cup baby spinach leaves
-Fresh pepper, chilli flakes to serve

-Boil a large pot of water
-In a non-stick fry pan, sauté the onions and garlic for 5 minutes on a low heat
-Add the sun dried tomatoes and keep over a low heat
-In a small saucepan, heat the water and white wine to a high simmer
-Add the nutritional yeast and flour and whisk until smooth
-Slowly pour in the milk and continue to whisk until thick
-Add the sauce to the onions and continue to stir -Add spinach leaves and leave to wilt
-Add pepper and chilli flakes
-Put gnocchi in boiling water and when it floats to the surface, add it to the sauce, toss gently and serve immediately

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Tomato and basil parpadelle....

Serves 2

-500gm fresh parpadelle
-1 onion, finely diced
-2 garlic cloves, minced
-1 cup finely sliced basil
-1/2 cup Italian parsley, torn 
-1 can crushed tomatoes
-1/4 tsp rock salt
-Fresh black pepper

-Boil the water
-Saute the onions and garlic for 5 minutes
-Cook the pasta until al' dente
-Add the tomatoes, parsley and basil and bring to a rolling simmer, then lower
-Add the cooked pasta to the sauce and gently toss, still over a low heat
-Serve immediately to calm the hungry beggars!

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Moroccan tagine wraps...

Tagine serves 4 as a main, used in wraps it will serve 8

-1 tbsp safflower oil
-1 onion, sliced in rings
-1 cup butternut pumpkin, cubed
-1 cup sweet potato, cubed
-1 cup chickpeas, soaked and boiled for 2 hours until soft (or canned-rinsed and drained)
-1 can crushed tomatoes
-2 saffron threads, soaked in water
-2 tsp turmeric
-1 tsp cumin
-1 tsp grated ginger
-1/2 tsp cinnamon
-1 cup water
-2 cups baby spinach

-Heat up oil in your tagine, or a heavy based pot
-Cook onions lightly, then drop the heat to medium, and layer pumpkin, sweet potato and chickpeas
-Mix the tomatoes, spices and water together and pour over vegies
-Put lid on, and allow to cook at a low-medium heat for 25-35 minutes, or until sweet potato is soft (pumpkin will soften faster)
-Be very careful lifting the lid, as there will be a lot of heat and steam!
-Add the spinach and leave to wilt for a few minutes
-You can serve the tagine with rice, cous cous or bread.

To use in wraps:

-Use a tablespoon or two of the tagine in some fresh, wholemeal pita bread
-Toast in a sandwich press for 3 to 4 minutes, or until lightly golden
-Top with some yummy tofutti!

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Bean and vegetable enchiladas...

Serves 2

-1 onion, diced
-1 zucchini, diced
-1 celery rib, diced
-1 can red kidney beans, drained and rinsed
-1 can crushed tomatoes
-1 tsp cinnamon
-1 tsp cumin
-1 tsp chilli flakes
-1 tsp paprika
-1/4 cup coriander
-4 wholegrain tortillas
-1 cup homemade salsa, or in a jar
-Tofutti 'Better than sour cream'

-Saute the onions, celery and zucchini, until soft
-Add the cinnamon, cumin, chilli and paprika, and stir until fragrant
-Add tomatoes and kidney beans
-Cook for five minutes until heated
-Add coriander and take off heat
-Spread one half of the tortilla with the Tofutti sour cream
-Top with the bean mixture and roll up
-Do this with the rest of the tortillas, and keep the leftover beans for the Mexican layered guacamole
-Place the enchiladas in an oven proof dish and top with the salsa
-Cook at 180C for 8 to 10 minutes until a little bit crispy!

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Cubano stew....

Serves 4

-1 onion, diced
-3 garlic cloves, minced
-4 large potatoes, peeled and cubed
-1 can red kidney beans, rinsed and drained
-2 cups water
-1 can diced tomatoes
-2 tbsp tomato paste
-2 tsp cumin powder
-1 tsp chilli flakes
-2 cups baby spinach
-1 cup chopped coriander
-Fresh pepper to serve

-Saute the onion and garlic until translucent
-Add the potatoes, diced tomatoes and water- bring to a boil, then reduce to a simmer
-Cook for 15 minutes, or until potatoes are ALMOST tender
-Add kidney beans, cumin, chilli flakes and tomato paste
-Cook for a further 5 minutes, stirring well to incorporate the spices
-Turn off the heat and add the spinach and coriander, leaving to wilt for a minute 
-Serve with vegetables, rice, pasta or with some fresh crusty bread

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Brown rice burgers....

Makes 8 to 10 burgers

-3 cups pre-cooked brown rice
=1/2 cup grated carrot
-1/2 cup grated zucchini
-1/2 cup peas and corn
-1 cup besan flour (chickpea flour)
-1/2 cup fresh parsley, coriander and chives
-1/4 cup of water, or as needed
-1/4 cup turmeric
-1 tsp chilli flakes
-Fresh pepper

-Mix all the ingredients together, and, using your hands, squeeze out any liquid
-Mould into burgers and dust in extra flour if needed
-Place on a very hot non-stick pan, and cook for 2 to 4 minutes on each side
-Serve on round sliced bread as an open burger, or in a bun with all the fillings!!

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Vegie noodles with orange-tahini dressing and hemp seeds...

Serves 1 as a main or 2 as a side....

-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 or coriander leaves
-1 tsp cayenne pepper
-Tbs poppy seeds
-Tbs hemp seeds, hulled
-1/4 avocado, sliced and roughly mashed

-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 for sweetness
-Rinse the noodles very well, and squeeze out excess moisture with your hands
-Gently toss the noodles though the sauce- you want to just coat the noodles- not drown them!
-Sprinkle with the hemp and poppy seeds, and top with avocado
-You may also want to drizzle some pomegranate molasses over this- the tartness brings out the nutty goodness of the tahini sauce

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Hungarian bean goulash....

Serves 4

-1 onion, diced
-1 zucchini, diced
-4 cloves garlic, minced
-2 tsp sweet hungarian paprika
-1/4 tsp smoked paprika
-1 can crushed tomatoes
-2 tbs tomato paste
-250ml passata sauce
-1 can cannellini beans, rinsed
-1 can red kidney beans, rinsed
-1/2 cup torn parsley
-1 cup torn kale

-In a large pot, lightly saute the onions and zucchini in a drop of safflower oil
-When onions and zucchini are soft, add the garlic and paprikas and stir well to coat
-Pour in the tomatoes, passata and tomato paste, and bring to a gentle, rolling boil
-Add the kidney and cannellini beans, and reduce to a simmer
-Simmer gently for 15 minutes, allowing the beans to soften and flavours to develop
-Stir in the parsley and kale, and let simmer for 5 more minutes
-Serve with brown rice, wholegrain pasta, or some delicious crusty bread.

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Quinoa stuffed Mexican mushrooms....

Serves 4

-4 large portobello mushrooms, cleaned gently
-Juice from 1 lemon
-1/4 cup olive oil
-1 can red kidney beans, drained and rinsed
-2 fresh corn cobs, kernels removed
-2 tsp cumin
-1 tsp chilli flakes
-1 cup fresh coriander
-1 cup quinoa, cooked according to packet
-1 jar Mexican salsa
-1 avocado, diced
-'Tofutti better than sour cream' to serve

-Heat oven to 180C
-Whisk lemon juice and olive oil together and pour over mushrooms- allow to marinate at room temp for 1 hour
-Saute kidney beans, corn, cumin, chilli flakes and coriander for 5 minutes
-Add cooked quinoa and jar of salsa, and stir to coat vegies
-Top mushrooms with mix, and bake for 20 minutes
-Serve with fresh avocado and tofutti

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Roasted pumpkin and dill ravioli...

Serves 4

-2 cups pumpkin, cubed
-1 pk wonton wrappers
-2 cloves 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

-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 a slotted spoon, carefully place each ravioli into boiling water for 2 to 3 minutes (the wrapper will begin to turn translucent)
-Serve immediately with fresh pepper and a drizzle of olive oil
-Top with fresh basil and cherry tomatoes

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Red cabbage dolmas.....

Serves 4


-Head of red cabbage, stalk trimmed and large leaves removed and cleaned

Filling:

-1 onion, diced
-4 cloves garlic, minced
-1 tsp cumin
-1 can chickpeas, rinsed and drained
-Juice of 1 lemon
-1/2 cup parsley
-3/4 cup rice
-1 to 2 cups water (more or less depending on how to rice cooks)

Sauce:

-1 onion, diced
-2 tbsp tomato paste
-1 can crushed tomatoes
-1 cup water
-1 cup fresh basil, chopped
-2 cloves garlic, minced
-1 lemon, squeezed
-Pepper to taste

Cabbage leaves:

-Soak in boiling water for 20 seconds until soft
-Immediately plunge in cold water to stop the cooking process-Drain and place aside

Filling instructions:

-Saute onion and garlic until translucent in a large fry pan
-Add rice, water and spices, and simmer for 10 minutes
-Add chickpeas and continue to stir until rice is cooked
-Add lemon juice and leave for flavours to develop

Sauce instructions:

-Saute onion in a deep pan
-Add basil, tomato paste, tomatoes and spices and simmer for 10 minutes
-Add lemon juice, adjust spices and add fresh pepper

Assembly:

-Place a spoonful of mixture onto an edge of a leaf and roll, folding in the sides as you go
-Continue to do this until leaves are full
-Place in an oven proof dish and cover with sauce
-Bake at 180C for 20 minutes
-Top with 'Tofutti sour cream' and more sauce if needed

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Orange-roasted asparagus...

Serves 1 to 2

-10 to 15 asparagus spears
-Juice of 1 orange
-1 orange, sliced
-1/4 cup fresh basil, torn
-1/4 cup fresh coriander, torn
-1 tsp safflower oil
-1 tsp tamari

-Whisk the juice, basil, coriander, tamari and oil together
-Cover the asparagus with the marinade and allow the flavours to develop for 15 minutes
-In a baking dish, layer the orange slices, and top with the asparagus and marinade
-Top with one more orange slice and bake at 180C for 15 minutes

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Rustic raw pesto 'pasta'....

Serves 2

-2 zucchinis, spiralized and sprinkled with salt
-1/2 cup raw brazil nuts
-1/2 cup fresh basil
-1/2 cup fresh coriander
-1/2 cup fresh parsley
-Juice from 1 to 2 lemons 
-1/4 cup high quality olive oil
-Sprinkle of sea salt
-Baby cherry tomatoes, quartered

-Allow the zucchini to sit in the salt for about 10 minutes- this will soften it
-In a blender/food processor, process the brazil nuts until they become fine crumbs
-Add the basil, coriander, parsley, lemons and salt, and while the blades are turning, slowly drizzle the olive oil into the mix
-Taste for salt and lemon and adjust as needed
-Rinse the zucchini well under warm water (to remove the salt)
-Gently toss the pesto, tomatoes and zucchini together and serve immediately 

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Carrot, red lentil and cauliflower dhaal....

Serves 2

-1 large onion, diced
-4 or 5 garlic cloves, minced
-1 carrot, diced finely
-1 tbsp garam masala
-1 tspn cumin
-1 tspn mustard seeds
-1 tspn fenugreek leaves or powder
-1 tspn chilli flakes
-1 cup red lentils, rinsed and sorted
-1/2 head cauliflower, broken into florets
-1 can crushed tomatoes
-3 cups water
-2 cups baby spinach
-Salt and pepper to taste

-Saute onions and garlic for 3 to 4 minutes, in a large pot
-Add carrot and spices
-Allow to sweat until carrots become soft
-Add lentils, water, tomatoes and cauliflower 
-Bring to a boil and simmer for 20 minutes
-Taste for seasonings, add salt and pepper
-Stir in spinach and allow to wilt for a minute of so

-Serve with naan, rice and fresh coriander

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Palak, bhindi and pumpkin saag....

Serves 4

-1 onion, diced
-4 garlic cloves, minced
-1 tbsp garam masala
-1 tbsp turmeric
-2 tspn cumin
-2 tspn dried fenugreek leaves
-2 tbsp tomato paste
-1 cup water
-1 whole butternut pumpkin, diced
-250gm bhindi pieces (okra-frozen is better in this recipe)
-500gms palak (spinach or baby spinach)
-Fresh coriander, salt and pepper

-In a large pot, saute onion and garlic
-Add some water- just enough to allow the onion to braise
-Add the spices, water and pumpkin and bring to a boil
-Cover the pot, and allow to simmer for 25 minutes
-Stir in the tomato paste, bhindi and spinach leaves and simmer for another 5 minutes
-Taste for spices, and add some sea salt and fresh pepper
-Top with the coriander and serve with naan and rice

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Raw ramen 'noodle' bowl

Serves 2

Blend: 
-1/2 zucchini
-1 tspn miso paste or powder
-1/2 lemon, juiced
-2 cloves garlic
-1/2 inch ginger
-Pinch of cayenne pepper
-Pinch of curry powder
-1/2 tspn rock salt

-If you are a lucky thermomix owner, heat to 37 degrees.

-Spiralize or use a mandolin - zucchini and carrot
-Slice capsicum thinly and chop up some snowpeas
-Top with coriander and extra chilli flakes

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Raw Mexican tacos....

Serves 2

-2 avocados, peeled
-Juice of 2 lemons
-Juice of 1 lime
-1 cup of coriander, chopped
-4 cherry tomatoes, quartered
-Pinch of cayenne pepper
-Sprinkle of salt, to taste
-Small lettuce or radicchio leaves
-1 whole raw beetroot, spiralized
-1 carrot, sliced lengthways 

-In a large bowl, mash the avocado, lemon and lime juice, coriander, cayenne pepper and salt
-Gently fold in the tomatoes- make sure you don't mash them
-:Layer the leaves with the beetroot and carrot, and pile with the avocado mash
-Serve immediately 

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Spring lemon Vermicelli pasta.... 

Serves 4

-1 x 500gm packet of vermicelli/linguine
-2 cans of cannelini beans, rinsed and drained
-2 lemons, juiced
-2 garlic cloves, minced
-1 cup of fresh parsley, chopped
-1 cup baby spinach leaves, torn
-1 tspn oregano
-1/2 cup vegetable stock

-Cook the pasta, and drain
-Saute the garlic in the stock
-Add the beans, parsley, oregano and spinach
-Add the lemon juice
-Stir for a minute until the beans are warm and spinach is wilted
-Gently stir the beans into the pasta, and toss to coat
-Add extra parsley and serve immediately 

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Goodbye Winter vegetable and chickpea stew....

Serves 6

-1 large onion, diced
-2 zucchinis, cubed
-2 carrots, peeled and diced
-6 cloves of garlic, minced
-4 large potatoes, peeled and cubed
-2 cups of chickpeas, soaked and boiled (or rinsed and drained from a can)
-2 cans of diced tomatoes
-2 cups of water
-Fresh parsley
-Herbamare/salt and pepper
-2 tspn fenugreek leaves
-1 tspn oregano
-1 tspn basil

-In a large, heavy bottomed pot, lightly braise the onion, zucchini, carrots and garlic in some water
-Allow to cook for 5 minutes
-Add the potatoes and 1/4 cup of water- allow to cook and soften for 5 minutes
-Add the chickpeas, tomatoes and water and simmer for 30 to 40 minutes, or until vegies are soft
-Add the parsley, and Herbamare or salt, fenugreek, oregano and basil
-Test and adjust for spices

-Serve with crusty bread, rice, pasta, or a big green salad

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Porto-burgers...

Serves 2

-2 large, flat portobello mushrooms, stemmed and cleaned
-2 garlic cloves, minced
-Fresh parsley
-1 tspn safflower oil
-1 tspn dried onion
-1/4 tspn dried thyme
-4 slices of fresh sourdough bread
-Avocado
-Baby spinach
-Rocket
-Tomato, sliced
-Tofutti spread

-In a bowl, combine oil, garlic, dried onion, thyme and parsley
-Coat the mushrooms and allow to marinate for about 15 minutes
-Heat up a griddle pan, fry pan, or the BBQ
-Cook the mushrooms for 5 minutes on each side
-Toast the bread lightly, spread avocado on one slice and Tofutti on the other
-Stack the tomato, rocket, spinach and mushroom
-Serve immediately with a large salad

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Pumpkin, cauliflower and chickpea curry....

Serves 2 very hungry people, or 4 with rice and naan


-1/2 head of cauliflower
-1 cup diced pumpkin
-1 onion
-4 cloves crushed garlic
-1 tin chickpeas, rinsed
-2 tbsn of tomato paste
-1 tin crushed tomatoes
-spices: garam masala, tumeric, mustard seeds, dried fenugreek leaves/powder, curry powder, cumin seeds/powder

-Saute the onions and garlic in some safflower oil for about 5 minutes
-Add the spices: 1 tbsn garam masala, 2 tspn cumin powder/seeds, 1 tbsn tumeric, big pinch of dried fenugreek, 1 tspn curry powder, chilli flakes  optional (do this to taste- you will find what works best for you)
-Add a tbsn of water to make it into a paste
-Add the chopped cauliflower and pumpkin and mix in with the spice paste
-Add about 3 cups of water, the tomato paste and crushed tomatoes and chickpeas
-Bring to the boil, and allow to simmer for about 30 mins (or until pumpkin has broken down, and cauliflower is in pieces)
-Taste and adjust for spices
-Add some salt and pepper, and fresh coriander leaves at the last minute


Serve with brown rice and fresh naan

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South African sweet potato, peanut, and kidney bean stew....

Serves 4

-Garlic- 3 or 4 cloves, crushed
-Diced red capsicum
-2 medium sweet potatoes, peeled and sliced
-1 can crushed tomatoes
-1 can red kidney beans
-1 tspn tomato paste
-1 tbpn peanut butter
-1-2 tspn each: chilli flakes, cinnamon, cumin, crushed ginger, raw brown sugar
-Salt and pepper to taste

-Brown the garlic and capsicum and saute until tender
-Add spices, stir until fragrant
-Add sweet potato and stir to coat
-Add tomatoes, tomato paste, peanut butter, and 2 or 3 cups of water to cover
-Bring to a boil, then simmer until potatoes are tender- about 20 minutes
-Add kidney beans and cook for another 10 minutes, adding more water if needed
-Add salt and pepper to taste
-Garnish with fresh coriander

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Cavolfiore pasta e ceci….  Cauliflower pasta with chickpeas….

Serves 4

-500 gms of fresh pasta- spaghetti or linguine
-1 can of chickpeas, drained
-1/2 head cauliflower, chopped into florets
-1 onion, chopped
-2 cloves fresh garlic, minced
-2 saffron threads
-fresh parsley, torn
-chilli flakes
-salt and pepper to taste

-Boil water in a large pot, add some salt and a sprinkle of salt
-Boil the cauliflower for 5 minutes, or until tender (keep the water boiling, you will use this for the pasta)
-Saute the onions and garlic until translucent
-Remove the cauliflower with a slotted spoon and add to onions
-Add chickpeas and allow to heat through
-Put the spaghetti into the boiling water and cook until al’ dente
-Drain, and reserve 1/4 cup of the water
-Put the pasta, cauliflower/onion/chickpea mix into the large pot
-Add the saffron threads, chilli flakes, salt and pepper
-Toss gently and add fresh parsley….

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Stuffed mushrooms, with hommus, dukkah, zucchini, spinach and roasted capsicum hommus....

Serves 2

-Using 4 large flat mushrooms, peel and wash carefully.

Top with:
-1/2 cup homemade hommus (or bought)
-A sprinkle of dukkah
-Sliced zucchini
-Baby or english spinach
-Sliced capsicum
-Some roasted capsicum hommus (made or bought)

-Bake for about 30 mins- you want the juices from the mushrooms to release. I find mushrooms to be naturally salty, but I added some pepper at the end.
-Stack them on top of each other and serve with salad or vegies.

You can top mushrooms with anything- tomato, eggplant, kale, sweet potato, pumpkin.....think of it like a pizza base!

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Red kidney bean curry....

Serves 4

-1 tspn safflower oil (optional- or just use a non stick pan and water to braise onons)
-1 tspn yellow mustard seeds
-2 brown onions sliced and diced
-1 tbspn garam masala
-1 tspn fenugreek leaves
-1 tspn cumin powder and 1tspn chilli flakes
-1 tbspn ground turmeric
-3 minced garlic cloves
-2 cups water
-1 can of crushed tomatoes
-1 tbspn tomato paste
-1 can kidney beans

-Heat oil
-Add mustard seeds and heat until they pop
-Add onion and add water to braise until transluecent
-Add spices and garlic and a little more water until fragrant…this will become a paste
-Add water kidney beans
-Add tomatoes and paste
-Bring to the boil and simmer for about 20 minutes
-Add salt and pepper to taste

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