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

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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!!