Veggie Lasagne
Ingredients
Cashew Cream Sauce: 1 Cup Soaked Cashew Nuts ( they only need to be soaked for a little over an hour, just to help rinse off any enzyme inhibitors that can disrupt digestion and absorption) 6-8 Sun-dried Tomato's (soaked in a little warm water to soften) 1/2 Cup Fresh Basil Leaves 1 Lemon (juice of) 1 Large Chopped Red Pepper (you can roast it a little for a more smokey flavored sauce) 3 Cloves of Garlic Water Himalayan Rock Salt (Pinch) Spinach and Feta: 1 Onion - Diced 1 Tsp Coconut Oil 4 TBS Nutritional Yeast 3 Cups Finely Chopped Spinach 1/2 Disc of Fat Free Feta Cheese Paprika Lasagna Layers: 4 Large Baby Marrows (Thinly sliced - I used a peeler for this) 1/2 Disc of Fat Free Feta Cheese Paprika |
Recipe
Cashew Cream Sauce: Add the cashews to a high speed blender, and blend gradually adding water until a thick smooth consistency is reached. Add the remaining ingredients and gradually add water to help all ingredients blend smoothly. The water will help you to reach the desired consistency, you don't want it too thick, but not too thin either. Spinach and Feta: Saute the onions in a little coconut oil, and add a little paprika. Once soft add the spinach and allow to wilt down. Add the Nutritional Yeast and feta and cook on a low heat until the spinach is cooked through. You can chop through the mixture with kitchen scissors for a smoother consistency. Lasagna: Layer as follows: Sauce Baby Marrow Spinach and Feta Sprinkle the remaining on top, you can add a bit in between as well. Dust with paprika. Cover with tin foil and bake in the oven for around 30 mins at 180 degrees or until the marrow is cooked through. |
Cauliflower and Spinach Korma Curry
Ingredients
1 Large Head of Cauliflower 4-6 Cups of finely diced Spinach 1 Large Onion 1 Large Sweet Potato, chopped. 1 Clove garlic 1.5 Cups of Red Split Lentils 1 tin of Coconut Milk 1 cup Vegetable Stock 1.5 Tsp Turmeric 1/2 Tsp Curry PowderPink Himilayan Rock Salt to taste 1 TBS Coconut Oil |
Recipe
Lightly saute the onion, garlic and curry powder in the coconut oil. When soft and golden brown add the vegetable stock and allow to simmer. Add the lentils and allow to cook for 5-8 mins, adding water is necessary. Add all the remaining vegetables, and allow to cook for 5 mins. Pour in half of the coconut milk. Allow to cook on a low heat for approx. 20mins. Add the turmeric and the remaining coconut milk. Allow to simmer until all ingredients are cooked well. Serve by itself, or you can add brown rice, or quinoa. |
Broccoli, Cauliflower, Leek and Sweet Potato Soup
Ingredients
1 Large Head of Broccoli 1 Medium Head of Cauliflower 1 large Sweet Potato 5-6 Diced Leeks (10cm in length) 1 Cup Vegetable Stock 1/2 Cup of milk Organic Feta 100% Rye Bread Slices Pink Himilayan Rock Salt to taste |
Recipe
Saute the leeks until golden brown, in a large pot. Add the vegetable stock and allow to simmer. Add the rest of the remaining vegetables, and allow to all cook through, adding more water if necessary. Once cooked, blend adding milk for creaminess. Serve with crumbled feta and 100 % rye toast. A wonderful, quick and easy nutritious dinner on a cold winter's evening. |
Cauliflower Crust Gluten Free Pizza
Ingredients
Base 1.5 cup finely chopped/processed in food processed raw cauliflower 3/4 cup almond meal or any other gluten free flour 3 TBS Nutritional Yeast 1 minced Garlic Clove 1 Egg, or 2 tsp of Chia in 2 tsp of water - egg replacement Mixed Herbs Paprika Pink Himalayan Rock Salt Ground Fresh Pepper Toppings Basil Pesto spread over the base Baby Spinach - finely chopped Baby Marrow - Finely sliced Sauteed Portabello Mushrooms Whole Corn Red Pepper strips Crumbled Organic Feta |
Recipe
Preheat your oven to 180ºC. Process or blend the cauliflower until it becomes a fine texture. Rinse the processed cauliflower in hot water, and allow to dry completely, any moisture will hinder the base from becoming crispy. Mix all ingredients in a large bowl. Press out in a pizza base tray, remembering to spray and cook the pan so that it doesn't stick. A little coconut oil will also help. bake the base until golden brown and crispy. Add all desired toppings, and cook for another 15 mins. The pizza will be a bit crumbly, depending on how many eggs you've added, but it is absolutely delicious, and a great gluten free option. Apologies for not taking photographs after it was cooked thoroughly. |
Spinach and feta Stuffed Giant Mushroom
Ingredients
1 Large Mushroom 4 Cups finely chopped spinach(mixture of normal and baby spinach is) 1 Small Onion - finely diced 1 Clove of Garlic 1/2 tsp crushed garlic 3-4 TBS Nutritional Yeast 1 Disc Low Fat Organic Feta Cheese 1 Tsp Coconut Oil Pinch of Pink Himilayan Rock Salt Choice to serve with steamed sweet potato |
Recipe
For the mushroom, mix the crushed garlic in a bit of melted coconut oil, and spread over the top of the mushroom. Bake in the over for approx. 20mins. For the spinach, saute the garlic and onion in the coconut oil. Once soft and lightly browned, add the spinach and allow to wilt down. You can add a TBS of water for moisture so that it doesn't stick. Once wilted down, add the nutritional yeast, salt and crumble half the disc of feta. Cook for 2 minutes. You can take a pair of cooking scissors and chop the spinach up, in the pot, to your desired texture. take off heat and crumble in the remaining feta. Spoon into the mushroom and grill for a further 5-8 mins Serve with a steamed sweet potato. So tasty and the mushroom is so fleshy, resembles steak texture :-) |
Crazy Sexy Polenta with Sauteed Vegetables
Ingredients
Vegetables 1 Cup baby Spinach - roughly chopped Mushrooms Green Beans Baby Tomato's 1 Tsp Coconut Oil Garlic Himilayan Rock Salt and Pepper Polenta 1 TBS Olive Oil 2 Cups finely diced white Onions 2 TBS minced Sage 1.5 Cups vegetable Stock 3 Cups of unsweetened non-dairy milk of your choice 2 TBS Nutiritional Yeats 1.25 Cups Polenta |
Recipe
For the vegetables, melt the coconut oil, add the garlic. Add the green beans, cook slightly, then add the remaining vegetable and cook until done, about 5-8 mins on a medium heat. For the polenta on a medium heat, saute the onions in the olive oil until caramelized and add the sage. Add the stock, milk, nutritional yeast and bring to a simmer. Slowly while whisking, add the dry polenta, and keep stiring to keep a smooth consistency. Cook on a low heat until thick for 10 - 12 mins Remove from heat and add salt and pepper. Delicious and warming on a chilly evening |
Raw 'Pasta' with a Sundried Tomato Sauce
Ingredients
Raw Pasta: 1 Raw Carrot -finely Julienned 2 Small Baby Marrow's - finely Julienned Sundried Tomato Sauce: 1 Cup Raw Cashew Nuts 4-5 Sundried Tomatos 1/2 Large Avocado 2 TBS Lemon Juice 1/8 tsp Crushed Garlic 2 TBS water 5-6 Fresh basil Leaves Himilayan Pink Salt Pepper Paprika Baby Spinach leaves Rocket leaves Cucumber 1 Steamed Sweet Potato |
Recipe
Place cashew nuts in a food processor, and blend until quite fine. Gradually add the remaining ingredients and blend until desired consistency. Steam sweet potato Place julienne ingredients in a bowl and add sundried tomato sauce and mix until all julienne strips are thoroughly covered. Place in a round container and press down, allow to cool for 10mins. Assemble leaves on a plate, and place molded 'pasta' on top. Decorate with cucumber. Serve with steamed sweet potato Enjoy |
Butter Bean Patties
Ingredients
1 can Butter Beans (rinsed well) - crushed with a fork 1/2 can whole corn (rinsed well) 2 small Carrots - grated 3 small Baby Marrows/Courgettes - grated 1/2 disk of Feta 1 TBS Chia Seeds 1 Egg 1 Tsp Nutritional Yeast 1 TBS Whole wheat flour 1 Slice of low GI Health bread - toasted and crushed into crumbs 1 Tsp Crushed Garlic Paprika Salt and Pepper Mixed Herbs Salad Fresh Rocket Sliced Cucumber Beetroot |
Recipe
Add all ingredients into a bowl and mix well. Allow to cool in a fridge for 30 mins Spray a non-stick pan with Olive Oil spray and cook. Lightly fry the patties and then bake in the oven for about 10-15 mins and 180 degrees Serve with side salad Nyummmm...... |
Stuffed Green Peppers with a Lentil Stew
Ingredients
1 Large Green Pepper 1/4 Cucumber 1/4 wheel of Feta Lentil Stew 1 can of Lentils - well rinsed 1 medium Onion - diced 1 large Tomato - diced 1 arm of celery - diced - 'veins' removed 1 cup Mushrooms - diced 1 TBS Woolworths Organic Tomato paste 2 TBS Red Wine 1 Tsp Balsamic Vinegar 2 Tsp Soy Sauce 1 Tsp crushed Garlic Paprika Salt and pepper Mixed Herb Fresh Basil leaf |
Recipe
Saute the onions in a little water in a non stick pot. Add the garlic, paprika and once soft and tender add the diced tomatos and tomato paste. Allow to simmer for 2-3 mins. Add the lentils, celery, red wine, vinegar and soy sauce. Add the mushrooms and allow to reduce at a low heat for 6-8 mins. Clean the pepper and stuff with the stew. Bake for approx 15 mins at roughly 180 degrees, or until soft and cooked through. Arrange the cucumber and garnish with feta and basil. |
Grilled Aubergine Stack
Ingredients
1 Large Aubergine/Brinjal -sliced 1/2 Avo - sliced 1/4 Cup Corn 2 Sprigs of Spring Onion Extra Virgin Olive Oil Paprika Roasted Red Pepper and Tomato Sauce 1 Large Red Pepper - roasted 2 Large Tomatoes - roasted 1/2 Tsp Crushed Garlic 1 TBS Woolworths Organic Tomato Paste 1 Tsp Dried Mixed Herbs Grind of Salt and Pepper |
Recipe
Lightly brush the aubergine slices with olive oil, sprinkle with paprika and grill until soft. Roasted Red Pepper Sauce Roast the red pepper and tomoato's. Remove the skins. Place in the food processor with all the ingredients and blitz until desired texture. Allow the sauce to reduce in a pan on a low heat. Assemble the stack - sauce then aubergine Plate with the avo and corn. Garnish with the spring onion. |
Vegetarian Lasagne
Ingredients
Tomato Sauce 1 large Tomato - roasted 1 large Red Pepper - roasted 1 TBS Organic tomato paste 1 Tsp crushed Garlic 1 Tsp Mixed Herbs Salt and Pepper Creamed Spinach 4 Cups Organic Spinach 2 TBS Nutritional Yeast 1 Tsp crushed Garlic 1 small Onion - Diced 'Cheese' Sauce 2 Cups Cashews 2 TBS Lemon Juice 2 TBS Nutritional Yeast 1/2 tsp crushed garlic Sal and Pepper Paprika Water to reach desired consistency Filling 2 Medium Aubergines - grilled Spinach lasagna sheets Feta Cheese to garnish |
Recipe
Tomato Sauce Add all ingredients into a food processor and blend until smooth. Creamed spinach Saute the onions and garlic, add the spinach and remaining ingredients. Allow to wilt down. Add all ingredients into the food processor and blend until smooth. 'Cheese' Sauce Add the cashews into a food processor and blend until fine. Add the remaining ingredients and add the water until the desired consistency is reached. Assembling Layer all ingredients: 1. Tomato sauce 2. Lasagna sheet 3. Spinach 4. Aubergine 5. 'Cheese' sauce Sprinkle with feta and bake for around 20-30 mins, until the pasta is cooked through. Serve with fresh rocket. |
Grilled Brinjal and Tomato Stack
Ingredients
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Recipe
Slice the bringal into thin strips. Remove the skin. Brush lightly with olive oil and grill. Slice the tomato and grill. Spread the pesto over the grilled brinjal slice and stack - brinjal, pesto, tomato. Bake for about 10 mins. Serve on a bed of rocket, with kidney beans and baby tomato's. Sprinkle with feta and enjoy! |
Spinach, corn and feta bake
Ingredients
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Recipe
Saute onions and garlic in water until soft. Add spinach and allow to wilt down. In a separate bowl, beat the eggs, add the soya milk, chia seeds, nutritional yeast, chick pea flour, baking powder, salt and pepper. Whisk altogether. Chia seeds can be used as an egg substitute if you don't eat eggs. I add them in for their awesome nutritional value. 1TBS of chia seeds mixed with 3TBS of water = 1 egg. In a baking dish spread out the spinach, sprinkle over the corn and the Feta. Pour the egg mixture evenly over the spinach. Place in the oven and bake until cooked through - approx 20-30 mins, depending how awesome your oven is :-) Serve with a side salad consisting of rocket, beetroot and baby tomato's. Sprinkle the roasted pine nuts, for a unique additional flavor. |
Green Veg, Cashew sauce and Kelp Noodles
Ingredients
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Recipe
Saute the onions and leeks in a little water. Once soft, add the cashew cream cheese. On a low heat, water down the cream cheese into a sauce with the soya milk. Add the veggies and allow to simmer on a low heat. Allow the veeggies to still have a crunch to them. Stir through the Kelp Noodles and serve. The cream cheese has such a divine flavour when slightly heated into a sacue, you really don't have to add any other flavourats. Very different, but so delish! Quick and easy too. |
Curried Baked Beans, Spinach and Cous Cous
Ingredients
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Recipe
Saute the onions, leeks, curry powder, garlic, pepper and paprika in a little water. Once the onions are cooked, add the tin of baked beans and allow to simmer on a low heat for about 6-8 mins. In a container with a lid, place the Cous Cous. Add the same amount of boiling water, and close the lid. Allow to stand for 3 mins. Stir though the spinach with the beans. Serve in a bowl and garnish with feta. So quick, easy, cheap and tasty. |
Broccoli and whole corn bake
Ingredients
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Recipe
Pre-steam the broccoli heads for 10-15mins. Place in baking dish. Scatter the whole corn and feta over. Grind pepper over the dish. Crack eggs into a bowl, add the milk and chia seeds and whisk. Gradually add the flour, nutritional yeast and baking powder. Pour liquid mixture over the cooked ingredients, and smooth out. Crumble a bit more feta over the top. Bake in a pre-heated over for about 20 mins, until cooked through. Serve with a side salad. |
Lentil Stuffed Peppers & side salad
Ingredients
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Recipe
Saute the onions in the coconut oil until soft. Add the garlic, curry powder and paprika. Add the diced tomato and tomato paste and cook for about 5 mins on a low heat till all are soft. Add the lentils, kidney beans and about 1/3 of a cup of water. Add the pesto and stir. Then add all the veggies and more water and cook on a low heat until all veggies are soft. Cut the lid off of the pepper and scrap out the seeds with a teaspoon. Add the lentil mix, with layers of feta cheese in between. Crumble feta on the top and bake at about 180 degrees in the oven for about 15 – 20 mins. Serve with a side salad of your choice. |
My Delish Steamed Dinnner
Thanks to my most awesome Mom for my steamer for Christmas, I am able to pop my Din Dins in my steamer while I cook my Pea's nosh. It's wonderful, and I don't have to do a thing :-) The most convenient, healthy kitchen aid EVER!!!!!! Baby Marrow, Broccoli, Carrots, Sweetcorn Kernel, Sweet Potato and Fry's Vegetarian Schnitzel.......Yum!!!
Vegetable Quiche
Ingredients
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Recipe
The quantity of the veggies really depends on the size of your dish. You can't really go wrong, if you need more liquid to fill your pan, add another egg or some more milk. Add the egg, milk, paprika, chilli flakes, pepper, crushed garlic, and pesto. Beat until light and fluffy. Add about 2 Tbs of chick pea flour to thicken and bind everything together. Layer the veggies in your dish. I started with the spinach and then alternately added the veggies, crumbling the feta in between layers. Once all ingerdients are snug in the dish, pour the egg mixture over. Sprinkle the sunflower seeds and a little feta over the top. Pop in the oven and bake at 180C until firm, mine took about 25-30 mins, but just keep poking with a toothpick until cooked through. Serve with a healthy side salad. As easy as that! |
Haddock Fish Cakes
Ingredients
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Recipe
Poach the Haddock fillet in the milk until cooked through. In a mixing bowl, add all the ingredients except the chick pea flour. Mix all ingredients through. Add the haddock, as well as the remaining milk, as there will now be a lot of flavor in it. Slowly add the flour, until you are happy with the consistency of your patties. You want them to be slightly stiff and bound together, but not too 'floury'. Try to keep them as moist as they can be, without falling apart. Make your patties, and lay them on a tray and place in the fridge to stiffen for about 30 mins. Fry in a non-stick pan, witha tiny amount of extra virgin olive oil. Serve with a side salad of your choice. Makes 6 large patties. |
Vegetarian Curry
Ingredients
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Recipe
Brown the onions in the Olive Oil in a pot. Add the garlic, ginger, curry powder and turmeric. The next step is to add the carrots. Allow them to soften before adding the rest of the vegetables - these take quicker to cook than the carrots. Stir in the greek yogurt and allow to slowly simmer, until the vegetable are cooked. Once all cooked add the kidney beans to warm through. Serve on a bed of rice. Delish on a cold evening. |