Grilled Veggie Noodle Bowl

Broad Beans, Pea & Artichoke w/ Goats Cheese

Preparation time: 25mins
Serves: 4 {as an entrée} 2 {as a light meal}

• 4 tbs extra virgin olive oil
• 2 small leeks, finely diced
• 2½ cups broad beans
• 2½ cups peas
• 100g baby spinach
• 280g artichoke hearts (pickled/bottled), quartered
• 100g goats cheese (you could try substituting with a non-dairy cheese that melts well for a vegan version), crumbled
• ½ lemon, zest & juice

to serve

• toasted rye or sourdough
• fresh mint

Prepare the broad beans by steaming or boiling until just tender (3-4 minutes) rinse under cold water and peel.

Heat 2 tablespoons of the olive oil in a large heavy-based frypan. Add the leeks and fry over a medium heat for 3-4 minutes until soft.

Add the broad beans and toss, coating in oil, add the peas and continue to cook over a medium heat for 3-4 minutes until peas are just tender.

Add the zest of half a lemon, the artichoke hearts and baby spinach, toss to combine well and heat through. Remove from the heat and toss through the goats cheese.

Whisk the lemon juice with the remaining 2 tablespoons of olive oil and a good pinch of ground sea salt and freshly ground pepper, set aside.

Serve the broad beans & peas on top of toasted bread, drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves.

Or try tossed through warm cooked pasta for a super quick vegetarian meal.

Lentil, Date & Tomato Salad w/ Chilli Oil Tahini Dressing

Preparation time: 25mins
Serves 2-4

• 1 tbs olive oil
• 400g (14 oz) tinned or cooked brown lentils (approx 2 cups)
• 1 celery stick, diced
• 1-1½ tbs Greek seasoning { see note above* }
• 5 fresh dates, pitted and roughly chopped
• 4 tomatoes, cut into wedges
• 2 lebanese cucumbers, chopped
• ¼ red onion, thinly sliced

Chilli Oil Tahini Dressing

• 2 pickled (or fresh) chillies, minced
• 1 garlic clove, minced
• 1 tbs olive oil
• 2 tbs tahina
• 1 tbs unsweetened non-dairy or dairy yoghurt

to serve

• thinly sliced preserved lemon (optional)
• fresh mint or thyme

Heat the oil in a large frying pan, add the lentils and diced celery and cook over a medium heat for 3-4 minutes.

Add the chopped dates, Greek seasoning or spices and a good pinch of salt flakes or ground sea salt, continue to cook for a few more minutes until lentils start to stick to the bottom of the pan and are a little crispy, set aside.

To make the dressing combine the minced chilli and garlic with the olive oil, whisk the chilli oil mixture with the tahina and yoghurt until smooth and creamy.

Arrange the tomato wedges, cucumber and red onion on a large platter, spoon over the lentil mixture and top with dollops of the tahina dressing.

Garnish with slivers of preserved lemon and a few fresh mint or thyme leaves.

A quick and simple vegetarian recipe that looks fresh and delicious and is perfect for a nice lunch or light evening meal served with crunchy bread.

This recipe would also make a lovely side dish to accompany a main meal.

{ Adapted from the Lamb, Za’atar & Tomato Salad w/ Harissa Yoghurt Dressing recipe found in the February 2005 edition of Australian Gourmet Traveller }

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Corinader & Nori ‘Pesto’

Preparation time: 10 mins

• 3g (0.1 oz) nori [roasted seaweed]
• 1 bunch coriander [clinatro]
• 20g (0.7 oz) pickled ginger
• 200g (7 oz) firm tofu, broken into smallish pieces
• 1 tbs vegetable oil
• 1 tbs tamari or soy sauce
• 1 tbs sesame oil
• 1 tbs maple syrup
• ½ tsp wasabi (optional)

Soak the nori in a little water until soft, this should only take a few minutes.

Roughly chop the coriander leaves and stems and add to a food processor along with the softened nori, pickled ginger and tofu.

In a small bowl wisk the oil with the tamari or soy sauce, sesame oil, maple syrup and wasabi if using.

Process the tofu mixture gradually adding the oil mixture to form a smooth thick sauce, taste test and add a little more wasabi and/or tamari or soy if desired.

The ‘pesto’ can be made ahead of time and refrigerated.

Coriander & Nori ‘Pesto’ Soba w/ Wok Seared Greens

Preparation time: 15mins
Serves 4

• coriander & nori ‘pesto’ (as prepared above)
• 275g (10 oz) soba noodles
• 1 tbs vegetable oil
• 1 garlic clove, minced
• 2 shallots, sliced
• 230g (8 oz) young asparagus, woody ends remove & sliced in half lengthways
• 60g (2 oz) snowpeas
• 1 tbs sesame seeds

Gently boil the soba noodles in plenty of water for 3-4 minutes, strain and rinse, set aside.

Heat the oil in a wok, add the garlic and fry for 1 minute over a medium heat. Add the shallots, asparagus, snowpeas and sesame seeds. Continue to toss over a medium/high heat for a few minutes until the asparagus and snowpeas are coloured but still crisp.

Add the cooked soba noodles and toss through enough of the ‘pesto’ mixture to coat well. Heat through and serve immediately with a little extra soy and/or wasabi if desired.

A fantastic healthy vegan recipe that’s a little different from your traditional pasta dish!

Röra

Spiced Eggplant Hummus w/ Pita Chips

Preparation time: 40mins
Serves 6 as a snack or starter

Spiced Eggplant Hummus

• 1 medium eggplant (approx. 360g/12oz)
• 2 tbs peanut oil
• 1 tbs good quality curry powder
• ½ tsp paprika
• 10-12 curry leaves
• 1½ cups chickpeas (cooked or tinned)
• 2 tbs tahini
• 1 lemon, juice only

Pita Chips

• 3-4 rye wraps (lavish bread), pita bread or tortillas

Preheat the oven to 200°C/392°F

Slice the eggplant in half and then into half rounds about 2cm (3/4 inch) thick. Toss the sliced eggplant with the oil, spices and curry leaves. Arrange the eggplant on a large roasting tray and cook in a hot oven for 25-30 minutes, tossing the tray occasionally, until the eggplant is soft and golden. Remove from the oven and allow to cool.

Combine the roasted eggplant, chickpeas, tahini and juice of 1 lemon in a food processor. Process until smooth adding a little more peanut oil if the mixture is too dry, season with salt and freshly cracked pepper to taste.

To prepare the pita chips slice them into oddly shaped triangles and arrange in a single layer on a baking tray. Place in a hot oven for 3-5 minutes watching carefully to make sure they do not burn. The chips are ready when they have curled up and are crisp.

To serve the hummus spoon into a serving bowl drizzle with a little olive oil and sprinkle with a little sumac or paprika if desired. Serve with the pita chips straight from the oven.

A nice healthy vegetarian recipe perfect for snacking or entertaining!!

Bircher Muesli w/ Pistachios & Ruby Grapefruit

Preparation time: 15mins (+ overnight soaking time)
Serves 2-4

Bircher Museli

• 1½ cups traditional rolled oats
• ¼ cup quiona flakes
• ¼ cup desiccated coconut
• ¼ cup sultanas (raisins)
• 2 tbs seed mix
• 2 cups apple juice (preferably use fresh organic juice or juice with no added sugar)

Banana Almond Cream

• ¼ cup raw almonds
• 1 banana
• 2 dates

to serve

• 2 tbs pistachio nuts, dry roasted in a hot pan and roughly chopped
• 1 ruby grapefruit, skinned & sliced into segments

To prepare the bircher museli combine all the ingredients in a bowl, cover and refrigerate overnight.

Also soak the almonds overnight in the refrigerator in enough water to cover.

To make the banana almond cream combine the drained soaked almonds with the fresh banana and chopped seeded dates in a food processor. Process on high until the ingredients form a smooth(ish) cream.

To serve divide the museli among bowls, top with a good dollop of banana almond cream, slivers of fresh grapefruit and a sprinkle of chopped pistachio nuts.

A super delish and healthy vegan breakfast recipe the whole family will enjoy!!

Roasted Fennel & Vegetable Medley w/ Quinoa

Preparation time: 40mins
Serves 2-4

• 175g (6 oz) baby carrots (I used a combination of baby and whole carrots (cut into batons) because that’s what we had in the fridge:), scrubbed
• 175g (6oz) asparagus, woody ends removed
• 150g (5 oz) pattypan squash, quartered
• ½ large fennel bulb, sliced
• ¼ cup good quality full flavoured olive oil
• 1 tsp coarse rock salt
• ½ tsp chilli flakes (optional)
• 2-3 star anise
• 1 tbs almonds
• 1 tbs hazlenuts
• 1 cup quinoa
• 3 cup vegetable broth

Pre-heat the oven to 200°C/392°F

Toss the vegetables in the olive oil, salt and chilli flakes, making sure all the veg are well coated in oil.

Arrange the prepared vegetables in a large baking tray and toss in the whole star anise.

Roast the vegetables in the pre-heated oven for 30 minutes until golden coloured and still slightly firm.

Meanwhile bring the quinoa and vegetable broth to boil in a small saucepan, turn down the heat and allow to simmer for 15 minutes until cooked, strain of any excess liquid and keep warm until serving.

Dry roast the nuts in a frying pan over a medium heat and then allow to cool before grinding coarsely.

Once the vegetables are roasted (removing the star anise) toss with the prepared nuts and serve over a bed of quinoa with a few fresh fennel sprigs for garnish. Alternatively serve this roasted vegetable recipe with couscous or crusty bread.

Satay Noodle Bowl w/ Tofu

Preparation time: 30mins
Serves 4-6

Ginger Poached Tofu

• 300g (10½ oz) organic firm pressed tofu
• 500ml (1 pt.) vegetable stock
• 100ml (3 fl. oz.) water
• 2 tsp fresh diced ginger root
• 1 red chilli, halved

Satay Dressing

• 3 tbs smooth peanut butter
• ¼ cup soy sauce
• 2 tbs rice wine vinegar
• 1 tbs palm sugar
• 2 tsp sesame oil
• 1 tbs peanut oil
• ¼ – ½ cup water

Satay Noodle Bowl w/ Tofu

• 250g (9 oz) Vermicelli noodles
• 1 continental cucumber
• 100g (3½ oz) sprouts (bean or snow pea)
• 4 shallots
• 2 tbs fresh coriander, roughly chopped

to serve

• ¼ cup raw peanuts, roughly chopped
• lime wedges

To poach to tofu slice it into thick batons. Place in a saucepan and cover with the stock, water, ginger and chilli halves. Bring to a gentle simmer and allow to cook over a low heat for ten minutes. Remove the tofu and chilli with a slotted spoon and allow to cool slightly.

Once cool enough to handle shred the tofu with your fingers into small chunks and dice the chilli, set aside.

Place the vermicelli in a large bowl and cover with hot water, allow to soak for 4 minutes before straining and rinsing under cold water, set aside.

Using only the white part of the shallots, slice diagonally. Slice the cucumber into thin ribbons about the size of a matchstick. If using snow pea sprouts, dice them to about the same size, bean sprouts can be left whole, set aside.

To make the satay dressing, add the peanut butter, soy sauce, vinegar, palm sugar, diced chilli and sesame and peanut oil to a small saucepan. Stir over a very low heat until the sugar stars to dissolve and peanut butter is smooth.

Gradually add the water, continuing to stir, until you have a smooth runny sauce. {note: you may not need all the water, simply add enough until you are happy with the consistency.}

Combine the cooked noodles with the tofu, shallots, cucumber, sprouts and coriander, using your hands to toss well. If serving cold, as a salad, simply dress with the satay dressing and continue to toss until well combined.

To serve hot add the combined noodles, tofu, shallots, cucumber and sprouts to a wok or large fry pan, pour over satay dressing a toss over a low heat until warmed through.

Serve topped with chopped peanuts and lime wedges. Perfect as a casual meal when entertaining or as a quick and easy meal during the week.

This dish was adapted from a recipe for Bang Bang Chicken by Alison Adams.

Quinoa & Bean Burritos w/ Slaw & Green Tomato Salsa

Preparation Time: 45mins
Serves 4-6

Quinoa & Beans

• 2 tsp cumin seeds
• 1 tsp coriander (cilantro) seeds
• 1 tsp paprika
• 1-2 tbs olive oil
• 1 small red onion, diced
• 3 garlic cloves, minced
• 2 cups cooked or tinned borlotti beans
• 1 cup quinoa
• 3 cups vegetable stock
• 1 cup fresh mint, roughly chopped

Dry roast the cumin and coriander seeds over a medium heat for a few minutes until fragrant but be careful not to burn them. Grind the roasted seeds until they form a coarse powder.

Heat the olive oil in a deep heavy based frying pan, fry off the spices including the paprika for 30 seconds add the onion and continue to fry over a medium heat adding the garlic after 1-2 minutes.

Adding a little dash of stock to form a paste in the bottom of the pan toss in the beans and quinoa stir to combine and cook for a minute to allow the flavours develop. Add the remaining stock and bringing to a gentle simmer cook the quinoa for 15 minutes over a low heat until tender and liquid absorbed.

The quinoa and beans can be made ahead of time a reheated being sure to toss through the chopped mint just before serving.

Red Cabbage & Apple Slaw

• 270g (9½ oz) red cabbage, shredded
• 1 red apple, diced
• ¼ cup sultanas (raisins)
• 1 juicy lime, juice only
• ¼ cup non-dairy or dairy yoghurt
• ½ cup fresh coriander, roughly chopped

Whisk the lime juice with the yoghurt adding salt and pepper to taste. Toss all the ingredients together including the dressing until well combined, set aside. The slaw can be made ahead of time a kept covered in the fridge.

Green Tomato Salsa

• 1 green tomato, chopped
• ½ red capsicum (bell pepper), diced
• 2 spring onions, chopped
• 1 chilli (optional), diced
• 1 lime, juice only
• pinch raw sugar

Combine all the ingredients together in a food processor or using a stick blender process to a thick salsa sauce. Use immediately or keep covered in the fridge.

Quinoa & Bean Burritos w/ Slaw & Green Tomato Salsa

• Quinoa & Beans
• Red Cabbage & Apple Slaw
• Green Tomato Salsa
• Dairy or dairy-free yoghurt (optional)
• Your favourite dairy or dairy-free cheese (optional)
• fresh lettuce leaves
• sliced avocado
• warmed tortillas (if you’d like to try making your own follow this recipe I posted a while back for Homemade Wheat Tortillas :)

Spread a warmed tortilla with a little yoghurt if using, top with lettuce leaves, quinoa and beans, green tomato salsa, slaw, slices of avocado and cheese if using. Wrap up and enjoy. A great vegan or vegetarian recipe the whole family will love!!

Apple Dressed Lentils w/ New Potatoes & Crunchy Salad

Preparation time 35mins
Serves 4 as a main ~ 4-6 as a side

• 560g (1lb) new potatoes, scrubbed & larger ones halved
• 2 tbs olive oil
• 1 garlic clove, minced
• 1 cup of brown lentils (cooked or tinned)
• 1 cup fresh apple juice
• ¼ cup unsweetened dried cranberries
• ½ cup torn fresh basil leaves
• 150g (5oz) snowpeas
• 2 celery stalks
• 3 radishes

Steam the potatoes for about 5-8 minutes until just tender. If serving warm keep the potatoes warm until ready to assemble otherwise allow to cool.

Meanwhile slice the celery and snowpeas into super thin batons and slice the radish into thin rounds. Toss and set aside.

Heat the olive oil over a medium heat in a deep frying pan. Add the garlic and cook for 1 minute, add the lentils and toss in the garlic and oil for a further few minutes.

Add the apple juice and dried cranberries and bring to a gentle simmer. Allow to reduce by about half simmering over a gentle heat and stirring occasionally. Once reduced remove from the heat and stir through the torn basil leaves.

If serving warm as a main meal arrange the crunchy salad greens on individual plates, top with a few potatoes and drizzle over the lentil dressing.

Alternatively serve as a warm or chilled potato salad. Arrange the tossed crunchy greens on a large serving dish, top with potatoes and spoon over lentil mixture.

A delicious combination of flavours and textures creating a super yummy veggie meal for everyone to enjoy!!

Roasted Eggplant & Almond Pesto w/ Sundried Tomatoes and Sumac

Preparation time: 50mins

• 1kg (2lb) eggplant (approx. 2 large ones)
• coarsely ground rock salt
• best quality olive oil
• 200g (7oz) raw almonds
• 200g (7oz) jar of good quality sundried tomatoes in olive oil
• ½ cup sultanas (raisins)
• 1 good handful of fresh herbs (mint, basil & parsley)
• 1 tbs sumac

Pre-heat the oven to 180°C/356°F

While the oven heats slice the eggplants lengthways approximately 1.5cm/½ inch thick. Layer in a colander, sprinkling salt between the layers. Once the eggplant slices begin to sweat, around 10-20 minutes, remove from the colander and pat dry on a clean tea towel.

Brush two large baking trays with olive oil. Arrange the slices of eggplant on the trays and brush with more olive oil. Roast in the oven for 30-35 minutes until soft and golden. Remove and allow to cool.

Meanwhile dry roast the almonds over a low heat in a pan, remove and set aside to cool.

Using a food processor blend the sundried tomatoes with their oil and sultans to a coarse paste, transfer to a large bowl. Using the same food processor blend the almonds coarsely and add the to sundried tomato mixture.

Add the cooled roasted eggplant to the food processor and blend to a thick, chunky pulp and transfer to the bowl with the almonds and sundried tomatoes.

Add the roughly chopped herbs and sumac, season with salt and pepper and stir to combine well.

This pesto can be served either as a pasta or bruschetta topper, simply follow the recipes below…

Baked Cherry Tomato Risotto

Preparation time: 45mins
Serves 6 (as a main)

• 1/3 cup pine nuts
• 1 lt (1 qt) vegetable stock
• 3 tbs olive oil
• 1 brown onion, diced
• 3 garlic cloves, minced
• 500g (1lb) cherry tomatoes (try to find ones still on the vine as it makes for pretty presentation)
• 2¼ cups arborio rice
• ¾ cup dry white wine
• 1½ cups good quality passata

Pre-heat the oven to 180°C/356°F

Dry roast the pine nuts in a heavy based pan over a low heat, tossing for a few minutes until lightly toasted, remove from pan and set aside.

Heat the vegetable stock in a saucepan until boiling, then turn off and set aside keeping the stock warm.

Heat 2 tablespoon of the oil in an ovenproof dish (if you do not have a dish you can use on the stove top and transfer to the oven, simple do the first step in a large frying pan or saucepan and then transfer to a baking dish before placing in the oven to cook).

Fry the onion over a medium heat for a few minutes until soft. Add the garlic, pine nuts and half the cherry tomatoes (removed from the vine). Continue to cook for a minute or two over a medium/low heat until the tomato skins begin to blister.

Increase the heat and add the rice, stirring to coat in the oil and tomatoes. Add the wine once the dish or pan is hot and shake allowing the wine to evaporate.

Add the passata and stock and stir to combine. Place a well fitting lid on the dish or cover tightly with aluminum foil before placing in the oven to bake from 25-35 minutes (until all the liquid has been absorbed and the rice is al dente).

Leave the remaining tomatoes on the vine and place on a baking tray. Drizzle with olive oil and season with salt flakes and fresh cracked pepper. Place in the oven to bake with the risotto, keep a close eye on them and remove once they are beginning to soften (about 20-25 mins).

Hazelnut & Thyme Gremolata

• ½ cup hazelnuts dry roasted & skins rubbed off
• handful of fresh thyme
• few sprigs of fresh parsley
• zest of half a lemon
• 1-2 tsp good quality full flavoured olive oil

Combine all the ingredients together in a kitchen wiz or mortar and pestle until crumbly.

Serve the baked risotto topped with the whole roasted cherry tomatoes and generously sprinkled with the gremolata. Try accompanying this risotto recipe with crunchy bread and a light salad of tossed leafy greens, enjoy!!

Baba Ganoush

Den smakrika röran passar utmärkt att servera med varmt pitabröd!

Ingredienser

Portioner:                     1                    2                    3                    4                    5                    6                    7                    8                    9                    10                    11                    12                    4

handle

• 3 auberginer
• 1 dl olivolja
• 3 vitlöksklyftor
• 1 röd chili
• 1 kruka mynta
• 1 tsk spiskummin
• 1 msk tahini (sesampasta, kan uteslutas)
• salt och peppar
• 1 citron

Så här gör du

Close

Bra att veta när du ändrar antalet portioner

Detta recept är gjort för 4 portioner. När du ändrar antalet portioner så ändras också mängden i ingredienserna. I vissa fall kan detta resultera i att tillagningstiden behöver justeras.

1. Sätt ugnen på 175°C.
2. Skär av stjälkänden på auberginerna, dela dem på längden och skär skåror i köttet. Lägg dem på en plåt med skalet nedåt och ringla över drygt hälften av olivoljan. Sätt plåten mitt i ugnen i ca 30 minuter.
3. Skala och grovhacka vitlöken. Dela chilin på längden, kärna ur och grovhacka den. Plocka myntabladen.
4. Gröp ur aubergineköttet med en sked, mixa aubergine med vitlök, chili, mynta, spiskummin och tahini. Rör eventuellt ner resten av oljan om röran är för fast.
5. Smaksätt med salt, peppar och lite citronsaft. Servera med varmt pitabröd.

För alla

Tahini innehåller sesamfrö. Rätten är fri från laktos och ägg men innehåller gluten och mjölkprotein.
Gör glutenfri: servera med glutenfritt bröd.
Gör mjölkproteinfri: servera med mjölkfritt bröd.

Sweet Potato Falafel Plate w/ Freekeh Tabouli, Pickle & Almond, Tahini Cream

Sweet Potato Falafel

Preparation time: 45mins
Makes approx. 12 falafel

• 2 cups diced organic sweet potato
• 2 garlic cloves
• 4 tbs olive oil
• 1 tsp coriander seeds
• ½ tsp ground cumin
• ½ tsp paprika
• 1½ cups cooked or tinned chickpeas
• 3 tbs sunflower seeds
• 1 tbs chia seeds
• ½ cup sesame seeds
• handful each of fresh coriander and parsley

Pre-heat the oven to 180°C/356°F.

Toss the diced sweet potato and whole garlic cloves (with the skins still on) into a large baking tray. Drizzle with about 1 tablespoon of the olive oil, sprinkle over the coriander seeds, cumin and paprika and toss to coat well.

Pop the tray in the oven and roast for around 25-30mins until the sweet potato is gooey on the inside. Remove the tray from the oven and allow to cool.
Squeeze the roasted garlic cloves from their skins and add these along with the cooled sweet potato and remaining ingredients, except the olive oil and sesame seeds, to a large food processor adding salt and pepper to taste.

Pulse the ingredients adding enough olive oil as you go to create a soft coarse dough like mixture. Be careful not to over process the ingredients to a smooth paste, you still want some texture to it.

Place the sesame seeds in a shallow bowl. Using your hands from a small tablespoon of the falafel mixture at a time into a ball and toss in the sesame seeds. Repeat with the remaining mixture until you have around 12-14 falafel balls.

The balls can be refrigerated in a covered container for up to 12 or even 24 hours.

The falafel can be deep fried in batches in plenty of hot peanut oil, baked in a moderate oven for around 25 mins or shallow fried over a medium heat turning frequently until golden on all sides.

Serve warm with the following accompaniments.

Freekeh Tabouli

Preparation time: 30mins
Serves 4 as a side

• ½ cup freekeh
• 2 cups water
• good handful of mixed fresh herbs (I used coriander, parsley and basil)
• 2 tbs olive oil
• ½ lemon, juice

Place the freekeh in a medium sized pot and top with the water. Bring to the boil and allow to gently simmer for around 20-25 mins stirring occasionally until the freekeh is tender and water absorbed. Watch carefully towards the end to make sure it doesn’t stick to the bottom of the pan.

Allow to cool slightly before tossing through the herbs, olive oil, lemon juice and salt and pepper to taste.

Great served either warm or cold from the fridge.

Red Cabbage & Green Apple Pickle

Preparation time: 5 mins (+ optional 1 hour in the fridge)
Serves 4 as a side

• 1 cup shredded red cabbage
• ½ organic green apple, grated
• 3 tbs apple cider vinegar
• ½ tsp brown sugar
• good pinch of salt flakes

Combine all the ingredients together in a bowl. Best if made ahead of time and allowed to sit in the fridge for at least an hour. Before serving drain off any excess liquid and check seasoning adding more salt or sugar if needed.

Almond, Tahini Cream

Preparation time 5 mins
Serves 4 as a side

• ¼ cup raw almonds
• 1 tbs tahini
• ½ lemon, juice
• ¼ cup water

Add all the ingredients, except the water, to a small food processor. Adding a little water at a time, process the ingredients until they form a smooth, thick sauce. Season with salt and pepper to taste.

Keep in the fridge until you are ready to serve – you may need to add a little more water if the cream becomes too thick once refrigerated.

Sweet Potato Falafel Plate w/ Freekeh Tabouli, Pickle & Almond, Tahini Cream

• Sweet Potato Falafel
• Freekeh Tabouli
• Red Cabbage & Green Apple Pickle
• Almond, Tahini Cream
• 4 pita pockets, warmed in the oven and torn into pieces
• fresh mint leaves
• chilli sauce (optional)

Arrange all the elements on separate plates and scatter with chili sauce, if using, and fresh mint leaves.

Alternatively cut the pita bread in half and stuff full with all the goodies.

A great healthy and tasty vegetarian recipe that makes a fun family dinner or great to serve as a casual meal with friends.

Summertime Noodles w/ Sweet Balsamic Dressing

Preparation time: 20mins
Serves 4 (6 as a side)

• 180g (6oz) Udon noodles
• 1/3 cup sunflower seeds
• ½ cup fresh basil & mint leaves
• 3 sun ripened tomatoes, diced
• 1 avocado, diced and tossed in a little lemon juice
• 2 medium navel oranges, diced
• 1 cup spinach leaves, shredded
• ¼ small red onion, finely diced

sweet balsamic dressing

• 4 tbs good quality olive oil
• 1½ tbs good quality balsamic vinegar
• ½ tsp honey or agave nectar

Cook the udon noodles in rapid boiling water for 10 minutes. Strain and rinse well under cold water, rinse again and strain well. Set aside.

In a small frying-pan dry roast the sunflower seeds over a medium heat, tossing frequently and adding fresh ground salt and pepper to taste. Continue to toss the seeds in the pan until lightly golden, this should take just a few minutes. Remove from the pan and set aside to cool.

In a food processor of by hand pulse the roasted sunflower seeds with the mint and basil leaves to form a coarse crumb or dry pesto like consistency.

In a large bowl toss the cold noodles with the sunflower seed mixture, diced tomatoes, avocado, oranges, baby spinach and red onion. This can be kept covered in the fridge until required.

To make the dressing whisk or shake in a screw top jar all the ingredients together.

Just before serving dress the noodles and either serve in a salad bowl or on a large platter. The perfect light and healthy summertime vegetarian meal or great as a side dish when entertaining.

Festive Rice Salad w/ Pomegranate & Mint

Preparation time: 30 minutes
Serves 6+ as a side

• 1½ cups short grain rice
• ½ cup dry roasted pistachio nuts, roughly chopped
• ¼ cup dates, chopped
• 100g vegetarian feta cheese, crumbled (optional)
• ½ pomegranate, seeds & juice
• 1 lemon, juice & zest
• 3 tbs good quality olive oil
• ½ tsp honey (or agave nectar)
• bunch of fresh mint leaves, roughly torn
• 1 tsp sumac

Cook the rice using your preferred method until al dente. Drain, rinse and set aside to cool (if serving the salad warm simply continue without allowing the rice to cool).

Whisk the lemon juice, olive oil and honey or agave nectar together with a pinch of salt flakes & ground black pepper.

Transfer the rice to a large bowl, add the pistachio nuts, dates, feta (if using), lemon zest and toss to combine well with the dressing of lemon juice, olive oil and honey.

Scatter over the pomegranate seeds, a squeeze of pomegranate juice and the mint leaves, toss lightly and then dust with the sumac and a few extra mint leaves before serving.

All the ingredients can be prepared ahead of time, simply toss together before serving to keep the nuts crunchy and mint leaves fresh.

Apple & Blueberry Porridge w/ Chia Seeds & Maple Syrup

Preparation time: 15mins
Serves 1-2

• 1/3 cup rolled oats
• 1 cup non-dairy or dairy milk (I use rice milk)
• ½ cup water
• tinny pinch of salt
• 1 tbs white chia seeds
• 1 large apple, finely grated to a pulp (I used a zester)
• a handful of blueberries (fresh or frozen)
• maple syrup to serve

Add the oats, milk, water, chia seeds and salt to a small pot with ¾ of the apple pulp.

Bring to a simmer and allow to gently bubble for 1 minute while constantly stirring. Add the handful of blueberries towards the end and stir through.

Transfer the cooked oats to a warm bowl, spoon on top the remaining apple pulp, dot a few extra blueberries around and drizzle with maple syrup or a sprinkle of brown sugar if you desire.

Enjoy as the perfect healthy wintertime breakfast, yum!!