YIELD: Hommus; makes 2 cups, Pesto; makes 1 cup, Pizza serves 2, easily doubled (2 Servings) PREP: 10 mins COOK: 1 hr 35 mins READY IN: 1 hr 45 mins Ingredients 1 Large Red Capsicum Washed 1 Large Red Chilli Washed 3 Cloves of Garlic Whole 1 Can of Organic Chickpeas Rinsed & Drained Well 1/2 Cup Tahini Juice from 1 Large Lemon Pinch of Salt 1/4 Cup Olive Oil 2 Cups Fresh Basil 1 Tsp Lemon Juice 1 Tsp Olice Oil 1 Tbsp Savoury Yeast Flakes (Nutritional Yeast) Optional 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 Instructions Spicy Red Hommus Heat oven to 200ºC Place...
YIELD: 2-4 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1 Sheet of Low Fat Vegan Puff Pastry 1 Cup Spinach 1/2 Cup Macadamia Nuts 1 Tbsp 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 Instructions 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! CUISINE: Italian...
YIELD: One Small Terrine Dish (4-6 Servings) PREP: 15 mins COOK: 30 mins READY IN: 45 mins Sure to impress your dinner guests, this is actually very easy to make! Ingredients 1 Large Zucchini Sliced Thinly Lengthways With A Mandolin 1 Tsp Olive Oil 1 Cup Roasted Beetroot Dip (My Recipe Below) 2 Cups Butternut Pumpkin Diced 1 Cup Cashew Cheese (My Recipe Below) 1 Cup Raw Cashews Soaked Overnight, In Two Cups of Water 1 Cup Water Extra 1 Tsp Nama Shoyu 1/2 Tsp Apple Cider Vinegar Pinch of Himalayan Sea Salt 2 Large Beetroots Peeled & Quartered 1 Garlic Clove 1 Tbsp Lemon Juice 1 Tsp Cumin Powder 1 Tbsp Good Quality Olive Oil 1 Tbsp Vegan Sour Cream Instructions Vegan Terrine: In a fry pan, gently cook the zucchini strips in the oil until they are soft and begin to look translucent Allow...
YIELD: Serves 6 (6 Servings) PREP: 30 mins COOK: 25 mins READY IN: 55 mins Ingredients 1 Tbsp Safflower Oil 1 Large Onion Diced 3 Cloves of Garlic Minced 1 Large Eggplant Diced 2 Celery Stalks Sliced Thinly 1 Jar Passata Sauce 2 Roma Tomoatoes Cubed 1 Cup Pitted & Halved Olives Green or Kalamata 1 Tbsp Capers 1 Cup Loosely Packed Basil Torn Small Handful of Fresh Parsley Juice of 1/2 Lemon 1 Small Chilli Sliced Finely (Remove the seeds for less heat) Fresh Black Pepper Instructions In a colander, salt the eggplant heavily and massage- this removes some of the water and bitterness. Leave for 30 mins Sauté the onion and garlic until translucent Rinse well and add eggplant and celery to the pan Pour in the passata sauce, tomatoes, olives and capers and bring to a boil Reduce to a...
YIELD: Makes 12 Stuffed Mushrooms/1 Cup Pumpkin Filling (2 Servings) PREP: 10 mins COOK: 1 hr 10 mins READY IN: 1 hr 20 mins Ingredients 2 Cups Diced Pumpkin 3 Cloves of 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 Jucie of 1 Lemon 2 Tbsp Extra Virgin Olive Oil 12 Swiss Brown Mushrooms Stems Removed Extra Coriander to Garnish Instructions 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...
