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.