YIELD: Makes 1 Loaf (6 Servings) An easy, light, mid-week meal! Great to get the vegetables in the little ones! Ingredients 2 1/2 Cups 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 of Salt & Pepper to Taste 1/4 Cup Nutritional Yeast (Optional) 2 Tbsp Chia Seeds Soaked in 1/4 Cup of Water Instructions 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...
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 50 mins READY IN: 55 mins Ingredients 1 Tsp Olive 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 Mountain Bread 2 Cups Creamy Cheezy Sauce (See My lasagne recipe below) Tofutti Cream Cheese (Optional) Large Handful of Coriander Salt & Pepper to Taste Instructions 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...
YIELD: Serves 2 (2 Servings)
PREP: 15 mins
COOK: 10 mins
READY IN: 25 mins
Ingredients
4 Cups Waxy Potatoes Diced
1 Tbsp Coconut Oil
1 Large Yellow Onion Diced
2 Garlic Cloves
1 Tsp Garam Masala
1 Tsp Ground Cumin
1 Tsp Ground Turmeric
1 Cup Coconut Cream
1 Cup Torn Kale
Salt To Taste
Instructions
Steam the potatoes until tender, but not falling apart; about 15 minutes
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
CUISINE: Indian
COURSE: Main Meals
SKILL LEVEL: Easy
YIELD: Serves 4 (4 Servings) PREP: 5 mins COOK: 40 mins READY IN: 45 mins Featured in a number of magazines worldwide, this recipe is a crown pleaser! Ingredients 1 Tbsp Coconut Oil 1 Large Yellow Onion Sliced Into Rings 2 Garlic Cloves 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 Overnigh & Boiled, or Canned - Drained & Rinsed Instructions 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...
YIELD: 1 cake (12 Servings) PREP: 10 mins COOK: 45-50 mins READY IN: 55 mins Ingredients 2 Cups Plain Flour 1 Cup Almond Milk 1 1/2 Tsp Baking Powder Scant 1/2 Tsp Salt 3/4 Cup Oil of choice (coconut oil recommended) 1 Cup Raw Coconut Sugar 4 Egg Replacers Or 4 Tbsp Chia Seeds, Soaked 2 Tbsp Lemon Zest 1/2 Cup Lemon Juice 1/2 Cup Almond Milk Instructions Preheat oven to 180C Grease a bundt pan or large cake tin In a large bowl, sift flour, almond meal, baking powder and salt In a separate bowl, whisk oil, sugar, egg replacers or Chia and zest Make a well in the dry ingredients and slowly pour in the wet mixture, half at a time After the first half pour in the lemon juice and mix After...
