Recipes — appetiser RSS

Pumpkin and Cashew Cheese Triangles

YIELD: 8 PREP: 40 mins COOK: 10 mins READY IN: 50 mins Ingredients 2 Sheets Frozen Vegan Puff Pastry 1/2 Butternut Pumpkin Peeled & Cubed 2 Cloves of Garlic Minced 1 Cup Cashews 1/2 Cup Water 1 Tsp Apple Cider Vinegar 1/2 Cup Parsley 1 Tsp Sage 1/2 Cup Crushed Walnuts 1/2 Cup Dried Cranberries Fresh Pepper Instructions Roast the pumpkin for 34-40 minutes at 200 until soft Process cashews, apple cider and water in a high powered blender until smooth Using a nut-milk bag, or muslin cloth, squeeze out excess water from the cashews. Set aside Mash the pumpkin and cashew cheese together, and stir through parsley, sage, garlic, walnuts, cranberries and pepper Cut the puff pastry into squares and fill each square with a dessert spoonful of mix Fold over, fork the edges, sprinkle...

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Mushroom fajitas

YIELD: Serves 4 PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 2 Onions Sliced Into Rings 1 Red Capsicum Diced 10 Flat Mushrooms Sliced 1/4 Cup Soy Sauce 1 Tpsn Cumin 1 Tpsn Cinnamon 1 Tpsn Chilli Flakes 2 Tpsn Safflower Oil 1 Can Red Kidney Beans Rinsed & Drained 1 Can Sweet Corn Kernels Rinsed & Drained 1 Cup Fresh Coriander 4 Tbsp Mild Salsa 4 Tortillas Instructions Marinate the mushrooms in the soy sauce, cumin, cinnamon and chilli flakes Saute the onion and capsicum until soft, then add the mushrooms and cook over medium heat until the mushroom/soy liquid has evaporated Add the kidney beans and corn and stir until hot, then turn the heat off and gently mix in the coriander On each tortilla, spoon the mixture into the centre, and top with salsa Fold over...

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Vegie Head lentil burritos

YIELD: Serves 2 PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 Cup Brown Lentils 1 Cup Water 1 Tsp Cumin 1/2 Tsp Cinnamon 1/2 Tsp Chilli 1 Tsp Turmeric 1 Tbsp Tomato Paste 2 Cloves of Garlic 1 Small Lebanese Cucumber Diced 2 Roma Tomatoes Diced 1/2 Cup Fresh Coriander Sliced Thinly Juice of Half a Lemon Fresh Pepper Instructions 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...

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