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!!