YIELD: Serves 2 (2 Servings) PREP: 5 mins COOK: 15 mins READY IN: 20 mins Ingredients 500 Grams Fresh Thin Spaghetti 1 Tsp Coconut Oil 1 Onion Finely Diced 4 Cloves of Garlic Minced 2 Small Red Chillies Sliced Finely 2 Cups Mixed Olives 2 Tbsp Capers Rinsed & Drained 1 Tsp Dried Basil 1 Tsp Dried Oregano 1 Cup Loosely Packed Basil 1/2 Cup Italian Parsley Torn 1 Can Crushed Toamtoes 1/4 Tsp Rock Salt Fresh Black Pepper Instructions 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,...
YIELD: Serves 4 (4 Servings) PREP: 10 mins COOK: 1 hr 30 mins READY IN: 1 hr 40 mins Ingredients 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced 1 1/2-2 Plain Organic Flour (you may need more depending on how) Pinch of Salt 3 Cups Homemade Passata Sauce 2 Cups Kale Shredded 1 Cup Sun Dried Tomatoes Diced 1 Cup Pitted Mixed Olives 1/2 Cup Fresh Basil Leaves Torn 1 Red Chilli Diced Instructions 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...
YIELD: Makes about 30 Button Mushrooms (6 Servings)
PREP: 10 mins
COOK: 30 mins
READY IN: 40 mins
Ingredients
500 Grams Button Mushrooms (About 30)
1/2 Cup Olives
1/4 Cup Marinated Artichokes
1/4 Cup Sun Dried Tomatoes
1 Clove of Garlic
1 Cup Vegan Sour Cream
1/2 Cup Passata or Tomato Pasta Sauce
Parsley to Serve
Instructions
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
CUISINE: Italian
COURSE: Appetizer
SKILL LEVEL: Beginner
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: Serves 4 (4 Servings) PREP: 10 mins COOK: 60 mins READY IN: 1 hr 10 mins Ingredients 3 Cups Finely Sliced Sunchokes/Jerusalem Artichokes 1 Large Potato Peeled & Sliced Finely 1 400 Grams Tin of Coconut Cream 1/2 Tsp Turmeric 1/2 Tsp Himalayan Sea Salt Black Pepper Dukkah (store bought or homemade- see recipe below) 1/4 Cup Walnuts 1/4 Cup Sesame Seeds 1 Tbsp Coriander Seeds 1 Tbsp Cumin Seeds 1 Tbps Black Peppercorns 1 Tbsp Himalayan Rock Salt Instructions 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...
