YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 50 mins READY IN: 1 hr 5 mins Perfect comfort food, easy to whip up on a lazy afternoon! Ingredients 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 2 Cups Spinach Torn 1 Cup Fresh Basil 1 Tsp Safflower Oil 1 Pack Vegan Lasagne Sheets (About 18 Sheets) 3 Cups Diced Pumpkin 2 Jars Homemade Passata Sauce Instructions 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,...
YIELD: Serves 4 (4 Servings) PREP: 15 mins COOK: 1 hr 30 mins READY IN: 1 hr 45 mins Once you have made your own gnocchi, you will never buy it again! Ingredients 500 Grams Floury Potatoes (I used Desiree) peeled, washed and diced 1 1/2-2 Cups Plain Organic Flour (you may need more depending on how Pinch Salt 4 Cups Mixed Cherry Tomatoes Safflower Oil 2 Tsp Preserved Lemon Rind (optional- however it does give the sauce a beautiful salty/sour edge) 1/2 Cup Water or Stock Parsley To Garnish Instructions 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...
YIELD: Serves 2 Easily Doubled (2 Servings) Don't be scared to try kale on pizza- its incredible! Ingredients 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 1 Tsp Safflower Oil 2 Cups Mushrooms Peeled & Sliced 1 Large Red Onion Sliced 2 Cups Kale Finely Chopped Wholemeal Pita Bread Instructions 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...
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: Serves 2 (2 Servings) PREP: 10 mins COOK: 30 mins READY IN: 40 mins Ingredients 1 1/2 Cup Finely Chopped Cauliflower 3/4 Cup Almond Meal 1 Tbsp Nutritional Yeast 1 Garlic Clove Minced 1 Tsp Dried Basil Pinch of Salt 2 Chia Eggs (2 Tbsp chia seeds in 2 tbsp water) or two egg replacers 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 Instructions 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...
