INGREDIENTS
4 large potatoes
Garlic chives
4 sweet potatoes
1 red onion, thinly sliced
1 tblsp chopped parsley
Herb salt
1 cup cooked cannelloni beans
Black pepper
1 tblsp Sunflower seeds
Method
· Cube and steam potatoes.
· Add other ingredients and mix well. Too easy!
Variation:
Add steamed broccoli.
Serving suggestions:
Cover with ‘spicy and nutty sauce’ (see recipe) or dressing of your choice.
Serve with green avo salad.
An amazingly delicious spicy & nutty, sweet flavoured sauce that is simple to make.
INGREDIENTS
Coconut cream - 1 x 270ml can
Garlic - 1 Clove
Chilli - 1 Fresh
Sweet paprika - ½ tsp
Nutmeg - 1 tsp
Lemon thyme - 1 tsp
Tahini - 3 heaped tsps
Peanut butter - 1 heaped tsps
Parsley
Sunflower seeds
Herb salt
Black pepper
METHOD
Blend… awesome!
Variation:
Be inspired.
Serving suggestions:
Great poured over a POTATO & BEAN SALAD (see recipe). As a dip.
INGREDIENTS
1 crushed clove of garlic
1 small onion – diced
½ inch piece of ginger
Lemon juice
1 cup of peanut butter
Water
Chilli (to taste)
Salt and pepper
Dessicated coconut – 1 dessert spoon
Handful of sultanas
1 tblsp of brown sugar
Oil
Method
· Heat oil in saucepan and fry garlic, ginger onion and chilli until soft
· Add peanut butter, coconut, and squeeze of lemon juice, sultanas and salt and pepper.
· Continually add water while stirring over heat until desired consistency is reached.
Variation:
Fruit chutney could be used instead of sultanas.
Serving suggestions:
Goes great with steamed veg and rice for a ‘gado gado’ kind of meal.
Use as a dip.
Spread on toast or rice cakes.
INGREDIENTS
1 can of crushed organic tomatoes
1 shallot – chopped
2 cloves of garlic - crushed
1 tblsp of organic tomato paste
1 tsp of ginger - finely chopped
Oregano – chopped fresh or dried
Herb salt
Pepper
Olive oil
Method
· Fry garlic, ginger and shallot in oil for 1 minute.
· Add remaining ingredients and cook for 5 minutes.
Variation:
Add olives.
Serving suggestions:
Serve on pasta of choice with green salad.
This sauce was made to go on rice and vegies, the ingredients are varied and it came out tasting a bit like a mousse.
INGREDIENTS
1&1/2 avocados
1 banana
½ a can of coconut cream
2 heaped tsps of tahini
2 heaped tsps of peanut butter
Walnuts
Sunflower seeds
Sesame seeds
½ cup of oat milk
Nutmeg
Paprika
Chilli - chopped
Ginger - chopped
Herb salt
Pepper
Method
· Combine all of the ingredients except for the chilli and ginger in a blender, adding nuts, seeds and spices to desired taste.
· Fry the ginger and chilli in a saucepan then add the mixed ingredients and warm through… voila!
Variation:
Add cocoa for a chocolate flavour.
Serving suggestions:
As a sauce on a meal of rice and veg or eat as a dessert.
This has a great guacamole flavour. It is easy to prepare as no cooking is involved and it also makes a great dip. The combination of spring onions and lemon juice give it a great tangy flavour.
INGREDIENTS
Spring onions
Avocado
Cherry tomatoes
Oat milk
Paprika
Ginger
Chilli
Herb salt
Pepper
Lemon juice
Parsley
Method
· Combine all ingredients in a processor, adding amounts to desired taste and thickness.
Variation:
The first time we had this it may have had nutmeg in it.
This is a recipe for four medium sized wraps. Used with Mountain bread.
INGREDIENTS
Avocado - 1 –2
Tahini - 1 tblsp
Cucumber - ¼ - ½
Tomato - 1 –2 small
Alfalfa sprouts
Grated carrot - ½
Grated Beetroot - ¼
Haricot beans - ½ - ¾ cup cooked (we use any legumes cooked and left over from a previous meal)
Lemon juice - ½ lemon
Herb salt
Pepper
Parsley
Flat Bread ('Mountain' brand have an organic wholemeal variety)
METHOD
· Mash the avocado.
· Chop and dice the other ingredients.
· Mix to combine.
· Place lettuce leaf on flat bread, spoon over mixture and wrap.
Variation:
Go for it!
INGREDIENTS
1 clove of garlic – chopped
2 medium potatoes - diced
1 sweet potato - diced
2” thick piece of pumpkin - diced
1 Carrot - diced
1 parsnip - diced
½ cup cooked kidney beans
½ cup of cooked cannelloni beans
1 tblsp Oil
Tunisian spice mix – 1 tblsp
Sea salt - 1 tsp
Pepper
¾ cup of water
Turmeric
Jasmine rice
Method
· Heat oil in large saucepan and add all the chopped vegies and garlic.
· Stir on low heat for two minutes.
· Add Tunisian spice mix, sea salt and black pepper.
· Stir for another minute
· Add water, cover and simmer on low heat for aprox. five – ten minutes (until vegies are tender).
· Add beans and stir and heat through.
Serving suggestions:
Serve with jasmine rice cooked with 1 tsp of turmeric, lemon wedges on the side.
Garnish with tomato wedges sprinkled with finely chopped fresh basil and parsley.
An easy & quick sweet dish.
INGREDIENTS
Haricot/Navy beans - 250 grms, cooked
Red Onion -1 chopped
Garlic - 1 clove crushed
Olive Oil - 1 tblsp
Mushrooms - 2 cups diced
Molasses - 2 tblsp
Lime - Juice of ½
Cardamon - 2 Tsps
Sweet potato - 1 Sliced & steamed
Green capsicum - 1 sliced
Rice - To accompany
METHOD
· Fry onion and garlic in oil until tender.
· Add mushrooms and fry for another minute.
· Add all other ingredients and cook for five minutes.
· Serve over bed of rice and slices of steamed sweet potato.
· Garnish with slices of capsicum.
Serving suggestions:
Serve with lemon wedges
There are many ways to stuff veggies, here is one recipe for inspiration.
INGREDIENTS
1 large pimply squash
½ - 1 cup of mushrooms
1 celery stick
3 tomatoes
1 onion
½ a capsicum
Parsley
Basil
Garlic
1cm cube of ginger
S&P
Thyme
Sage
Enough breadcrumbs for topping.
Small handful of crushed walnuts.
Method
· Bake the squash, whole, in oven at 200c
· Chop onion, garlic and ginger and fry in pan for 1 – 2 minutes
· Finely chop the celery & capsicum, chop the mushrooms & tomatoes and add the lot to the pan.
· Add the herbs and S&P
· Stir and fry till soft and liquidy.
· Remove the squash when it has cooked through (use a fork or knife to pierce it and see if it is tender).
· Cut the squash in half lengthways and scoop out the seeds and stringy bits.
· Fill the halves with the veggie and herb fry up, top with breadcrumbs and walnuts and place in oven. Bake at 200c until top browns.
Variation:
Stuff it with other ingredients
Serving suggestions:
Serve on a bed of rice and top with a sauce of your choice.
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