BEAUTIFUL BEETROOT

BEAUTIFUL BEETROOT

Thanks to my darling friend Val for another delicious dinner last night! Check out this stunning starter of beautiful beetroot and fresh salad greens on a garlic infused ciabatta drizzled with a totally tasty dressing. Val...you rock in the kitchen!

MIXED HERB AND CASHEW PESTO

MIXED HERB AND CASHEW PESTO

100g Unique Organique Raw Crunchy Cashews

3 cups fresh mixed herbs - I used Basil, Parsley and Mint

1/2 a teaspoon sea salt

2 cloves of garlic

1/2 a cup extra virgin olive oil

Juice of 1/2 a lemon

The above ingredients are for the Vegan version, Vegetarians may want to add 100g hard cheese.

Blitz all ingredients in a food processor or smash up in a mortar and pestle. Delicious served as a dip or mix through piping hot spaghetti.

Check out http://www.uniqueorganique.com.au/activated-nutsnseeds.php for the cashews.

FANTASTIC FRESH FIGS

Figs are such a delight, on their own, in a tart, on top of ice cream, or in a salad. I teamed these delicious fresh figs with crunchy cos lettuce, pears, goats cheese and activated pecans, I made a slightly sweet dressing with lemon juice, a dash of maple syrup and flax seed oil. On the subject of activated pecans.... check out the amazing products by http://www.uniqueorganique.com.au/ their products are changing my life, one bite at a time!

TEMPEH, FETA AND MINT SALAD WITH MARINATED CUCUMBERS

Armed with delicious fresh mostly organic ingredients from

http://www.mtclaremontfarmersmarket.com.au/

I made this salad. Basically add some mint in to your lettuce mix, add some tomatoes, feta, spring onions and chopped tempeh (my favorite tempeh is Tallyho Farm Organic Tempeh). Finish the salad with marinated cucumbers and your favorite home made dressing.

Marinated Cucumbers are simple, peel and slice a fat cucumber and marinate in white wine vinegar with a little salt and pepper.

ORGANIC TABOULEH

ORGANIC TABOULEH

All these ingredients were purchased from the organic market in East Perth

 http://perthcityfarm.org.au/.

Wow, they have done an amazing job to update that place!

Ingredients

Big bunch of flat leaf parsley VERY finely chopped

Small bunch of mint finely chopped

4 spring onions finely chopped

lots of cherry tomatoes finely chopped

1 cup organic bulghur - soaked for 2 and a half hours

Juice of one lemon

Olive oil if you want it - I felt it didn't need it.

Serve with delicious flat bread and feta for a simple light lunch or use it as a side dish with any meal.

SIMPLY DELICIOUS MOZZARELLA, TOMATO AND OLIVE STARTER

SIMPLY DELICIOUS MOZZARELLA, TOMATO AND OLIVE STARTER

The key to serving a simple dish like this - is to make sure you have the best ingrediants one can buy! Look for organic products and get creative with presentation, the colours do most of the work for you. Add some olive tapenade and good quality olive oil for extra colour and delightful flavour.

PIMP MY PASTA

A simple dish of Mediterranean vegetables, olives and tofu mixed through pasta. Tofu Tip - break up firm organic tofu and fry in hot rice bran oil to get a great "browning" effect. 

Cool and pack in to Tupperware containers for an easy to take to work lunch.

EASY PICNIC COUSCOUS

EASY PICNIC COUSCOUS

I find the trick to a good couscous is to use a good quality vegetable stock instead of plain water for the couscous to soak up, I also add crushed garlic and lemon juice during the soaking stage. Once you have prepared the couscous, add all your favorite vegetables, nuts and cheese. This is a very quick and easy dish to prepare for picnic in the park.

SAVORY PUMPKIN PIKELETS

SAVORY PUMPKIN PIKELETS

Ingredients

2 cups cooked and mashed pumpkin

1 cup self raising flour

3 eggs

1/2 a teaspoon mixed spice
Salt and pepper to taste

Canola oil for frying

Chutney and plain yoghurt to serve

Directions
Mix all ingredients well. Heat oil in frying pan and drop spoonfulls of the mixture on to the pan, when you see bubbles on the surface of the pikelet, it is ready to turn over. Serve with spicy chutney and plain yoghurt for a light lunch, snack or starter.

NUTTY, CRUNCHY, CRISPY, TASTY - SALAD FOR THE HUNGRY

NUTTY, CRUNCHY, CRISPY, TASTY - SALAD FOR THE HUNGRY

This salad was so satisfying, the tastes all go so well together and the crunch satisfies the "crisp" lover in me - all with out guilt.

Salad Ingredients

Baby spinach leaves

Broccolini - thinly sliced

1 can organic chickpeas, drained, rinsed and patted dry

A hand full of slivered almonds

Salt, pepper, chilli pepper

1 tablespoon Olive Oil

Dressing ingredients

1 tsp wasabi paste

1 tsp Dijon mustard

Half a tsp of honey

6 tablespoons white wine vinegar

3 tablespoons olive oil or flax seed oil

Directions

In a bowl mix your chickpeas with a tablespoon of olive oil and season to your taste, spread on a baking tray and bake in a hot oven for about 35 minutes. In the mean time slightly stir fry your broccolini (or you can keep it raw if you prefer) once the chickpeas are ready you can construct and dress your salad. Happy Healthy Weekend Everyone!



PAPRIKA BEANS WITH TAGLIATELLE

PAPRIKA BEANS WITH TAGLIATELLE

Prepare beans as per the below post
http://suevegetarian.blogspot.com/2012/01/paprika-chilli-beans.html
- and serve with your favorite pasta :)

PAPRIKA CHILLI BEANS

PAPRIKA CHILLI BEANS

This looks and feels like you are eating something naughty - but it is actually full of great vegetable protein and as long as you limit the nachos - and don't be tempted to put a pile of cheese or sour cream on top you will be eating a very healthy meal.

It is also super easy to make, it is my favorite "no think" dish.

Hope you enjoy it as much as I do.

Ingredients

1 carrot

1 onion

1 red pepper

1 red chilli

2 garlic cloves

1 tablespoon olive oil

1 teaspoon turmeric

3 tablespoons premium paprika

1 vegetable stock cube

2 tins kidney beans drain and rinse well

2 tins chopped tomatoes

Fresh coriander to garnish

Directions

Chop the veggies and saute in the olive oil until tender, add the tomatoes, stock, seasoning and kidney beans cook on a low heat for about 25 minutes. Serve with plain nachos.

p.s. This recipe will make loads - so invite your mates to dinner

or you will be eating it for the next week.

RAW ZUCCHINI "PASTA"

RAW ZUCCHINI "PASTA"

Okay, I will be honest - the zucchini does not taste like "pasta" but this dish was extremely delicious and perfect for hot weather.

For the "pasta" simply grate an organic zucchini

For the sauce, I blended up the following ingredients (NB; all raw)

3 large ripe tomatoes

1 red pepper

1 garlic clove

1/2 a cup of sunflower seeds

Salt and pepper

RAW PIZZA ATTEMPT

RAW PIZZA ATTEMPT

Now, I assure you - I am no raw food guru, but since I am on holiday and I have the time, I decided to try a "Raw Food" pizza. The base was a mix of flax seeds, red pepper, garlic and sundried tomatoes, whizzed up in a blender, I dried this in my newly purchased dehydrator - but it could easily be done in the oven on a very low heat for a few hours. In the mean time, I made Cashew "Cheese" which is really more like a cashew nut dip - soak your cashews overnight then blend with a clove of garlic, half a red pepper and some herb salt. When your pizza base is ready, cut in to pizza type slices, spread the nut sauce over and then top with lots of fresh salad type ingredients. It really was quite yummy and I felt so proud eating it.

MINI CRUST LESS QUICHE WITH SALAD

MINI CRUST LESS QUICHE WITH SALAD

These quick and easy quiches are so yummy, they can be kept in the fridge so that you can take a couple to work for high protein snacking or easy lunches.

Ingredients

6 Eggs

3 small zucchini grated

1 cup grated vegetarian cheese

3 tablespoons self raising flower

1 Tin creamed corn

1 tin corn

3 spring onions chopped

Salt and pepper to taste

Directions

Mix all ingredients and bake in a muffin tray for about 25 minutes in a medium oven.

Serve hot or cold  with salad.

CHINESE CABBAGE SALAD WITH HONEY ROASTED PEANUTS

CHINESE CABBAGE SALAD WITH HONEY ROASTED PEANUTS

Ingredients

1/2 a Chinese Cabbage thinly sliced

1 and a half cups of bean sprouts

1 cup of sugar snap peas sliced

1/2 a red pepper sliced

1/2 a cup of honey roasted peanuts

Dressing Ingredients

4 tablespoons peanut oil

a few drops of sesame oil

2 tablespoons white wine vinegar

1 teaspoon brown sugar

1 teaspoon Dijon mustard

1 clove garlic crushed

salt and pepper to taste

Directions

Mix all ingredients in a large bowl and toss through the salad dressing,

this should be enough to serve 3 or 4 - depending on how hungry your guests are!

If you are preparing the salad ahead of time, hold off on adding the dressing

until just before you serve.

PIZZA NIGHT

PIZZA NIGHT

Home made pizza is soooo good, if you have the time!

My Dough ingredients are as follows:

280g skim milk

1 Sachet instant yeast

20g Olive Oil

Pinch of salt

1 teaspoon sugar

500g Self Raising Flour

Allow at least 30 minutes for the dough to rise, then roll it out in to pizza type shapes - should make 4 fairly large pizza's

Top with delicious fresh ingredients, mushrooms, zucchini, capers, pine nuts, cherry tomatoes...the choice is yours, I added a drizzle of truffle oil to the mushroom one which was outstanding!

BUTTERNUT, ALMOND AND SUNDRIED TOMATO CANNELLONI

BUTTERNUT, ALMOND AND SUNDRIED TOMATO CANNELLONI

This recipe is for my beautiful friend Irene. It is a great vegetarian option for Christmas Dinner parties if you serve it with loads of salad and garlic bread.
INGREDIENTS
1 packet of Latina fresh lasagna sheets (or make your own if you are super clever)
1 cup slivered almonds
1/4 cup drained sundried tomato strips
1 butternut, peeled, diced and baked in the oven with a little olive oil until soft
1 red onion diced and baked with the butternut
1 tub low fat cottage cheese
Cheese for the sauce and to top the bake
Home made cheese sauce (I use 2 tablespoons butter, 4 tablespoons of cornflour, 2 cups of milk a dash of salt and pepper and one cup of low fat cheese - i forget to stir it enough and it always goes lumpy, so I let it cool and whack it in the blender and blitz it for a couple of seconds until it is silky smooth!)
METHOD
Once everything has been prepared, it is super easy to construct your dish. Mix the butternut, onions, almonds, sundried tomatoes and cottage cheese together - don't mush up too much, you want it kind of rough, season the mix as much as you like.  Spoon some cheese sauce in to the base of your baking dish. Cut the lasagna sheets in half, dip them in some water, place the butternut mix along the one end and roll, place the cannelloni in the dish with the open side down, repeat until you have a full dish (I like to stick to one layer) Pour over the rest of your cheese sauce and top with further grated cheese if you like. Bake in a hot oven for 40 minutes or until brown and bubbling on the top. A little bit naughty - but nice for a treat!
Irene...ring me if you need assistance :)

ASPARAGUS SALAD

Asparagus Salad

Need something simple for lunch? Try this quick and health salad of asparagus, tomatoes and avo - drizzled with olive oil and lemon juice. I was lucky enough to get all the fresh organic ingredients from the Subiaco Farmers Market. Non vegans can add some fetta.

Broccoi Soup

BROCCOLI SOUP

1 Large broccoli chopped

1 litre vegetable stock

1 large onion

2 ruby red potatoes, peeled and diced

Olive oil, black pepper and basil to serve

Lightly fry onions, add broccoli, potatoes and stock. Cook until potatoes are tender. Blend and serve with a dash of olive oil, black pepper and torn basil.