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

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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.