Smokey sweetcorn salad

Ingredients

Salad

3 sweetcorn in the husks

1 C fresh basil leaves

1 C fresh coriander, roughly chopped - if you like it

Handful of chopped chives

1 t olive oil

Haloumi - whole block

1-2 chillies, finely sliced

1 telegraph cucumber, cubed

Handful of cherry tomatoes, halved

1 C freekeh, pearl barley or quinoa for a gluten free option

1 t vege stock

Dressing

¼ cup lime juice

½ t smoked paprika

3 T olive oil

1 T sweet chilli sauce

A few grinds / shakes of salt and pepper

Method

Salad

Put the corn in the microwave and cook on high / 1000w for 12 minutes (4 mins per cob with the skin on). Once cooled, cut the kernels off the cob then transfer to a large bowl.

Cook the grain (freekeh, pearl barley or quinoa) in water and vege stock until ready. Once done, drain then transfer to the bowl with the corn.

Fry the haloumi then chop into cubes and add to the salad bowl.

Chop all the other ingredients and dump them into the bowl too. Mix.

Dressing

In a bowl or jug, mix together the dressing ingredients.

Pour over the salad and eat. Nom nom nom. The smokey paprika is what makes this salad delicious.

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in with the rest of it.

Want it gluten free? Use quinoa and check the smoked paprika and vege stock is gluten free

Want it dairy free? Don’t add the haloumi.

H/T

This recipe is adapted from one by Dish

Gluten free focaccia (it's actually delicious)

I found the most amazing focaccia recipe from Recipe Tin Eats then adapted this from there. So if you want a gluten-based focaccia, go check it out. Otherwise, here’s the gluten-free version.

Ingredients

• 1 2/3 cups gluten-free flour (make sure it has xanthan gum, I used Sobato)

• 4 tsp white sugar

• 1 1/4 tsp salt

• 1 1/2 tsp instant / rapid rise yeast

• 1 1/2 tsp baking powder

• 1 1/4 cup very warm water (~40℃ ) (or more water - you want to make the dough more like a thick paste than a dough because gluten-free flour sucks up a heap of water)

• 1 1/2 tbsp extra virgin olive oil

• 1/2 cup (packed) boiled and mashed potato. Whaaaa??? Yea this is the secret ingredient that makes it super moist and springy.

Method

You’re going to need a good 4 hours for this one. The key is letting it rest for longer than normal flour to allow the yeast and baking powder to work their magic.

• Make mashed potato: Peel potato, cut into chunks and boil until you can stick a fork easily through. Around 10 – 15 mins. Drain then whizz up like baby food - super smooth. Don’t use a masher, use a stick blender or similar. Chuck in the fridge to cool for 10 mins.

• Mix Dry: Place flour, salt, sugar, baking powder and yeast in a large bowl and mix with a spatula.

• Add Wet: Make a well in the centre, then add olive oil and water. Mix with spatula until you can no longer see flour. Dough should be quite sloppy, like a thick paste. Add more water if needed.

• Add Potato: Add mashed potato. Using a folding motion, start mixing it through using the spatula. Smoosh it along the walls of the bowl and back into the dough to get it fully mixed. It won’t look like a ball as other doughs do, it will look just like a splat in the bowl.

• Rise 1 - 1 hour: Cover bowl then put in a warm place (30°C) for 1 hour. I put mine on a cooled induction oven top (ok to place my hand on it) or you can put it in a 50°C preheated oven that then cools down. Leave the door open.

• Fold dough: Get another large bowl, drizzle with 2 teaspoons of olive oil then use your hands to smear it around the bowl. Splat dough in, then fold the edges of the dough into the centre six times. Shape into a ball-ish splat and cover.

• Rise 2 - 1 hour: Put it back on the cooled (but still warm) induction stovetop or in the cooled (but still warm) oven.

• Prepare pan: Use a 26.5 x 20 x 5 cm metal non-stick or glass pan. Place baking paper on the bottom (man this stuff is sticky!) and smear the walls with oil.

• Put dough in pan: Splat dough into prepared pan. Stretch and pull to fill the base as best you can (itʼs an elastic dough so a bit stubborn!), and get the surface roughly level. Itʼs ok if itʼs bumpy, it will smooth out later.

• Rise 3 - 1 hour: Cover pan, then put it back in the warm spot

• Preheat oven: Preheat oven to 220°C, and set a rack on middle shelf. Preheat for at least 15 mins for best results.

• Toppings: Poke using your knuckles to make the iconic dimples, shake over olive oil, add other toppings (olives, garlic, rosemary whatever) and lots of salt.

• Cook! For 25 – 30 minutes until the top is deep golden and lightly crisp, while the sides are fried and crusty.

Mushroom, nut and pearl barley loaf

Ingredients

Pearl barley (x 1C)

Vege stock (enough to cook the pearl barley with)

Red or white onion (x 1)

Garlic (x 4 cloves - crushed)

Mushroom - whatever you like (250g)

Frozen spinach (approx 250g)

2 eggs - whisked

Grated cheese - whatever you like (approx 1 C)

Basil pesto (x 2T)

Pine nuts (1/4 C)

Serving topping

Parsley (good handful)

Chilli flakes (whatever your tongue tells you)

Method

Preheat oven to 180ºC normal (not fan)

Cook the pearl barley in the vegetable stock as per instructions

Dice onion then sauté, approx 2 mins before browned, crush in garlic and finish off cooking.

Dice up the mushrooms

Defrost the spinach and squeeze excess water from it.

Once the pearly barley is done, chuck all ingredients in a bowl, mix really well.

Line a baking tin (approx 20cm long) then push the mix into the tin, flattening out.

Cook for approx 35-40 minutes.

Serve with parsley and chilli flakes on top.

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in with the rest of it.

Want it gluten free? Replace the barley with sorghum or buckwheat

Want it dairy free? Sorry, this is packed with cheese.

H/T

This recipe is adapted from one by Mindfood In Season

Kumara and chickpea poke bowl

Ingredients

Kumara

Kumara (x1 large)

Smoked paprika (x a really good shake)

Cumin (x a really good shake)

Garam masala (x a small shake)

Tumeric (x a really good shake)

Moroccan spice (x a small shake)

Pepper (x a good twist)

Rest of salad

Broccoli (x 1 head, cut into florets and steamed)

Brown rice (x 1 C)

Rocket (what you feel like per bowl)

Coriander (as much as your heart tells you)

Roasted chickpeas (I get the pre-made ones from the Happy Snack Company - Roasted Chic Peas, Lightly Salted) (x a handful per bowl)

Dressing

Olive oil (x 4T)

Lemon (x 1 - juice and zest))

Method

Preheat oven to 180ºC on normal (not fan)

Cook the brown rice as per instructions.

Cut up the kumari into chunks (peeled first obvs) chuck Ito on a lined baking tray, sprinkle over a bit of oil, throw on all the spices and then mix around until they’re well covered. I use my hands as it’s easier.

Roast for approx 30 - 40 minutes or until just done (you can stick a sharp knife in it and it just gives way but doesn’t seem crunchy.) Once done bring out and set aside.

Make the dressing by mixing both the ingredients together

Steam the broccoli

Once the rice is done stick all the ingredients into the bowls and drizzle with the dressing

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in the bowl

Want it gluten free? Use quinoa instead of rice.

Want it dairy free? It is!

H/T

This recipe is adapted from Bestow Savour by Janine Tait and Sheryl Nicholson

Potato and spinach pie

Ingredients

Chermoula Paste

Coriander (good handful of the fresh stuff)

Chilli flakes, semi dried or fresh (x as much as your tongue can handle)

Cumin seeds (x a good sprinkle)

Paprika (x a good shake)

Olive oil (1/4 C)

Lemon juice and zest (x 1)

Pie

Garlic (x5 cloves)

Olive oil (1/4 C)

Onions (x 2 big ones)

Potato (1 x big one approx 250g - or a few small ones)

Frozen spinach (approx 400g)

Dill - dried (a sprinkle) or fresh (about 3 full sprigs)

Frozen puff pastry (x1 sheet)

Feta (approx 200g)

Method

Get out a sheet of the frozen pastry and leave to defrost.

Preheat over to approx 200ºC on normal (no fan)

Make the paste by whizzing all ingredients together in a small blender or with a stick whizz. If it’s too thick just drop in a bit of water until you reach a paste consistency.

Slice onions and potatoes using a mandolin if you have one. If not, then just try slicing them really thinly. Place the potatoes aside.

Defrost the spinach and squeeze out the excess water. Put aside.

Saute the onions until browned. Add the garlic about 2 minutes before the onion is ready. Then sauté both for a few more minutes.

Chuck in the paste, spinach, dill and lemon. Stir until combined.

Line a pie pan / baking dish / whatever you have with baking paper and place the defrosted pastry in the bottom. You want the edges to stick up approx 2cm all around to create the side of the pie.

Place the spinach mix in, and sprinkle with the crumbled feta, then top with the sliced potato - fan them out to make it look pretty. If needed, scrunch together the pastry edges to make it look more like a pie.

Place the pie in the oven and cook for approx 50 minutes.

Serve and chuck some micro greens on top to make it look extra fancy. Ooooweeeee!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? Get some gluten free pastry

Want it dairy free? Don’t add the cheese and use a dairy free pastry (if that’s a thing?). Avo on the side will add creaminess too. 

H/T

This recipe is adapted from one by delicious.com.au

Spinach, feta and halloumi turkish pide (aka vege clog / ballet slipper)

Warning! This one has a 2 hour pre-prep time. 

Ingredients

Pide

Dried yeast (x1 ¼ t or a ~8g sachet)

Caster sugar (x ½ t)

Wholemeal flour (x 1C)

Pinch of salt

Filling

Frozen spinach (1 x 500g bag)

Feta (x 50g)

Haloumi - grated (x 50g)

Chilli flakes - semi or fully dried (x as much as your tongue can handle)

Egg white (x 1)

Lemon juice and rind (x 1)

Mint (x ¼ C loosely packed)

Parsley  (x ¼ C loosely packed)

Method

Combine yeast, sugar and ½ C warm water in a  small bowl. Leave in a warm place for 5 minutes until frothy. Place ¼ C of flour in a large bowl. Add the yeast mixture and whisk together. 

Cover the bowl and leave it in a warm place for an hour.

After the hour, add the rest of the flour and salt, mixing well (use your hands.) Grab the ball of dough and knead it for about 2 mins. Return to the bowl, cover and let it stand in a warm place for another hour.

Preheat the oven to 220ºC in on a normal oven setting (not fan)

Defrost the spinach and squeeze to remove excess water. Chuck it in a bowl with both cheeses, chilli flakes and egg white - mix well.

Split the dough in half and roll out to 2 x rectangles (approx 15 x 30cm). Transfer them to a lined tray. Then, spread the spinach mix all over leaving approx 2cm border all around.

Fold up the borders and pinch together to make the clog / ballet slipper shape.

Bake for approx 20 mins or until smelling good and looking golden. 

Mix together the lemon juice, rind, mint and parsley. Serve up pides and pour lemon/herb dressing over. 

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? Get some gluten free flour

Want it dairy free? Don’t add the cheeses. Avo on the side will add creaminess though. 

H/T

This recipe is adapted from one by the Healthy Food Guide

Bean salad with cashew dressing

Ingredients

Salad

Quinoa (x 200g)

Vege stock (x 1C)

Green beans (x 500g fresh or frozen work well too, or snow peas)

Edamame beans, removed from their pods (x 250g, I just use the frozen ones)

Baby spinach leaves (approx half a bag)

Buffalo mozzarella - baby balls (x whole container)

Capers

Chives (x 1bunch)

Pomegranate arils (the red seed things) (x ½ pack)

Dressing

Dijon mustard (x 1T)

Red wine vinegar (x 2T)

Roasted, unsalted cashews (Handful) 

Olive oil (x 50ml)

Water (x enough to make the dressing not too thick)

Method

Rinse the quinoa underwater to get off the grub (like you do with rice)

Chuck in a pot, add in the vege stock and cook. 

Make the dressing by sticking all the dressing ingredients into a blender and mix. If it’s too thick then add water.

Once the quinoa is cooked, drain it and then mix in the dressing. Set aside to cool.

Once cooled, place on the bottom of a serving dish, layer in the spinach leaves, then all the rest and finish off with the capers, pomegranate arils and shredded buffalo mozzarella. 

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? It is!

Want it dairy free? No mozzarella. Boohoo. To give it the creaminess, you can add in some cubed avo.

H/T

Can’t remember where this one came from sorry!

Ultimate winter vegetable toastie

Ingredients

Bread for the toastie - I used ciabatta buns but sourdough or rye could be yum too

Avo (x 1)

Mustard - grainy stuff (x 2t)

Broccoli (x1 head)

Baby kale (x 2C - get the stuff already picked in a bag)

Chargrilled capsicum (x 1 side of capsicum per toastie - easiest to get the pre grilled ones in a jar)

Haloumi (whole block)

Method

Preheat the oven to 180ºC in on a normal oven setting (not fan)

Cut the bread

Smash the avo then mix in the mustard. Once mixed, smear on one side of the bread (like butter - see pic)

Steam the broccoli then chuck on a tray, spray or drizzle with oil and crisp up in the oven. Takes approx 5-10 mins.

Cook the haloumi, you can do it in a pan (make sure it’s hot before adding in the cheese) or if you’re feeling lazy, chuck it on another pan and stick it in the oven with the broccoli. It takes about 20 - 30 mins to brown up nicely.

Make the toastie! Place the haloumi (sliced), capsicum, broccoli and kale leaves on another piece of bread, plop on the avo-buttered top and chuck it in a toastie maker until golden. 

Alternatives

Want it meaty? Slice up some grilled chicken and throw it in as you make the toastie.

Want it gluten free? Get some gluten free bread

Want it dairy free? No halloumi. Boohoo. But if you want the saltiness still, then sprinkle into the toastie a few capers.

H/T

This recipe is adapted from one by the Healthy Food Guide

Silverbeet, ricotta and broccoli pie

Ingredients

Broccoli (x1 head)

Silverbeet (x1 large bunch. (Chard for my Ozzie friends))

White onion (x 1)

Garlic (x 2 cloves - crushed)

Oregano ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Basil ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Italian parsley ( x a good shake if using dried or semi dried, a good handful chopped if using fresh)

Lemon juice and rind (x 1)

Feta ( x 50g)

Ricotta (x 125g / 1/2 pottle of a standard one)

Cottage cheese - lite (x 125g / 1/2 pottle of a standard one)

Egg (x 1)

Pre-rolled, reduced-fat puff pastry (x 1 sheet)

Method

Preheat the oven to 180ºC in on a normal oven setting (not fan)

Roughly chop up the brocolli into bite sized florets, chuck in the microwave to steam (approx 3 mins). Roughly chop up the silverbeet (throw out the white stalks), wash and shake / spin out excess water. Put aside.

Dice the onion and crush the garlic into a frying pan with a bit of cooking oil. Cook until smells good and a little translucent. Then chuck in the silverbeet and stir until it starts to go dark and gets smaller.

Once complete, chuck the silverbeet concoction into a large mixing bowl. Add in the broccoli. Zest and juice the lemon and put that in too. Shake in the herbs.

In a new bowl, lightly whisk the egg then add in the 1/2 ricotta and 1/2 cottage cheese and mix together. (To keep the remainder just put them into the freezer in their pottles with the lids on. They last about 3 months)

Drop the egg / ricotta / cottage cheese mixture in with the veges, crumble in the feta and stir well so it’s all mixed.

Line a baking tin (approx 20cm x 20cm) with baking paper and put in the pie mixture. Spread evenly across the tin. Place the pastry over top and wait for it to soften then tuck in the edges.

Stick it in the preheated oven for about 30 -40 minutes at 180ºC until nicely browned.

Chop it and serve it up with a sprinkle of some more basil or parsley to look fancy. Nom nom nom.

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the ingredients together.

Want it gluten free? Get some gluten free pastry

Want it dairy free? No can do sorry. This thing is packed with dairy.

H/T

This recipe is adapted from one by the Healthy Food Guide

Spicy roasted pumpkin soup

Ingredients

Butternut pumpkin (approx 5C when roughly chopped into 2cm cubes)

Onion (x 1, roughly chopped)

Carrots (x 2, roughly chopped))

Garlic (x 2 cloves, crushed)

Red chilli (x1 fresh, deseeded and finely chopped, or a small sprinkle of the dried stuff)

Moroccan spice (dried x 2 good shakes)

Vege stock (x 1C)

Smoked paprika (x a sprinkle to garnish)

Chives (dried or fresh, chopped and sprinkled for garnish)

Method

Preheat oven to 180ºC. Line a tray with baking paper.

Chop up the pumpkin, carrots and onion. Spread them over the tray with oil then crush over the garlic. Chuck it in to roast for about 20 minutes until tender.

Get out a pot big enough for all the ingredients. Chuck in the roast veges, Moroccan spice, chilli and vege stock. Heat through then puree using a tri-blade or similar.

Serve it out, sprinkle over the smoked paprika and chives to garnish and eat up with some crusty bread.

OMG, best pumpkin soup EVER.

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the spices are,

Want it dairy free? It is!

H/T

This recipe is adapted from one from The Healthy Food Guide.

Crazy, yummy salad.

Ingredients

Bag of lettuce (baby spinach or mixed baby leaves) x 1

Capsicums (red, yellow or orange) x 2–3 depending on how many you like and how cheap they are

Fresh mint (x 1 handful chopped)

Fresh basil (x 1 handful chopped)

Fresh parsley (x 1 handful chopped)

Lemon (x 1, juice and zest)

Olive oil (approx 50ml)

Cheese (whichever you like but I’d recommend grated tasty or crumbled feta) x a good shake

Spaghetti (dried, enough for however many you’re feeding)

Method

Cook the pasta as per packet instructions.

While cooking the pasta, zest and juice the lemon then mix with the olive oil.

Chop up the capsicums, parsley, basil and mint, then dump into a big bowl with the bag of lettuce.

Pour on the lemon/oil dressing then mix well.

Once the spaghetti is cooked serve it up on plates, share out the salad then sprinkle with cheese.

Delish!

Alternatives

Want it meaty? Goes well with pretty much any meat apparently.

Want it gluten free? Use GF spaghetti

Want it dairy free? Don’t add the cheese and make sure the pasta is dairy free.

Bonus ingredient. My lovely sister-in-law Sarah adds a chopped fresh red chilli to give it some extra kick. Yum!

H/T

No idea where this one came from. It’s so old I can’t remember.

Quinoa, feta and bean salad

Ingredients

Quinoa (approx 1 and 1/2C)

Vege stock (x as much as the packet says to use)

Frozen corn or fresh if in season (approx 2C)

Red onion (x 1, diced)

Garlic (x 2 cloves, crushed)

Coriander (x1 bunch, or a couple of really good shakes of dried if you don’t have fresh)

Cumin (x 2 good shakes of the dried stuff)

Chilli (x1, finely chopped, seeds removed)

Green beans (2C, frozen or fresh)

Lime (x1, zest and juice)

Feta (approx 50g, crumbled)

Black pepper

Method

Cook the quinoa in the vege stock as per packet instructions.

While cooking the quinoa, get the frozen corn out and let it defrost. Once defrosted, whizz to a super fine paste (no one likes chunky bits!) and put aside.

Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the coriander, cumin, chilli and corn paste.

Once the quinoa is cooked, mix in the corn / spice paste.

Stir in the lime zest, lime juice and crack through as much black pepper as you like.

Chop up the beans and chuck them in. Mix.

Sprinkle feta all over.

Serve. Nom nom nom.

Alternatives

Want it meaty? Goes well with BBQ eye steak apparently.

Want it gluten free? It is!

Want it dairy free? Don’t add feta

H/T

This recipe is adapted from one by Jamie Oliver.

Courgette, lentil, feta and mint spaghetti (a.k.a vegie-poo)

Ingredients

Spaghetti (x as much as you like)

Courgettes (x 3, spiralised [hence the ‘vegie poo’ name from my kids] or finely chopped)

Green beans (2C, frozen or fresh)

Onion (x 1, diced)

Garlic (x 3 cloves, crushed)

Lemon (x 1, zest and juice)

Lentils (x 1 can, drained)

Mint (x as much as you like, fresh if possible)

Parsley (x as much as you like, fresh if possible)

Feta (approx 50g, crumbled)

Black pepper

Method

Cook the spaghetti as per packet instructions.

While cooking the spaghetti, spiralise the courgettes and put aside. Top and tail the beans (or get them out of the freezer) and put with the courgettes.

Chuck the onion and garlic in a pan with olive oil and cook until smelling good. Add in the courgettes, beans, lentils and lemon juice and cook until warmed through (don’t let the courgettes or beans over cook, they should still be a vibrant colour.)

Serve up spaghetti on a plate. Throw the vegie mix on top, garnish with mint, parsley, feta and black pepper. Eat it and feel gooooooood.

Alternatives

Want it meaty? Goes well with BBQ eye steak apparently.

Want it gluten free? Use gluten free spaghetti.

Want it dairy free? Don’t add feta

H/T

This recipe is adapted from one by the Healthy Food Guide

Pea and fennel soup

Ingredients

Fennel bulb (x 1, diced)

Leek (x 1, diced)

Garlic (x 3 cloves, crushed)

Potato (x 1, diced)

Vege stock (approx 2C, low salt option if available)

Oregano (dried, x a few shakes)

Frozen peas (x 1.5 C)

Black pepper (as much as you like, I do about 6 cracks)

Fennel seeds (x a good couple of shakes)

Garnish

Frozen peas (x a sprinkle for each bowl)

Flat leaf parsley (x 1 sprig for each bowl)

Method

Fry the fennel, leek and garlic in some olive oil (or similar) until smelling yum.

Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.

Serve up in bowls, sprinkle across the peas and place the parsley sprigs to look like a Michelin restaurant.

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the vege stock is gluten free.

Want it dairy free? It is!

H/T

This recipe is adapted from one by the Healthy Food Guide

Beetroot, apple and ginger soup

Ingredients

Onion (x1, chopped)

Celery stalks (x 2, chopped)

Garlic (x2 cloves, crushed)

Beetroot (approx 500g; easiest to use the chunky tinned stuff)

Apple (Jazz or Ambrosia if in NZ, otherwise, just a tangy sweet apple. Peeled and chopped)

Ginger (approx 3cm diced if using fresh, approx 2 tsp if using pre-crushed or a few dashes if using powder)

Ground cumin (approx 1 tsp)

Vege stock (approx 2 C, low salt option if available)

Cracked pepper x lots

Garnish

Plain yoghurt, low fat

Basil / mint / or any other green leaves that are edible and look good!

Method

Fry the onion, celery and garlic in some olive oil (or similar) until smelling yum.

Add everything else (except the garnish) and cook until everything is soft. Whizz up with a stick whizz.

Serve up in bowl, dollop in the yoghurt then zig zag it through with a spoon to make a nice pattern. Pop on the leaves and look how fancy that is!

Alternatives

Want it meaty? Nope.

Want it gluten free? Make sure the vege stock is gluten free.

Want it dairy free? Just don’t add the yoghurt.

H/T

This recipe is adapted from one by the Healthy Food Guide

Spiced pumpkin, cauliflower and chickpea bake

Ingredients

Pumpkin (x 1 half of a whole one, roughly chopped into cubes)

Cauliflower (x 1 half of a whole one, roughly chopped into florets)

Red onion (x 1 chopped)

Olive oil (x 3 Tbsp)

Sumac (approx 1.5 Tbsp)

Garlic (x 3 cloves, crushed)

Lemon juice (x 1 lemon)

Can of chickpeas

Cracked black pepper (as much as you want)

Feta (crumbled, as much as you like)

Almonds (approx 1/4 C. Raw, unsalted, roughly chopped)

Pumpkin seeds (approx 1/4 C, dry fried)

Pomegranate seeds

Parsley (roughly chopped and as much as you like)

Method

Chop the pumpkin, cauli and onions. Chuck onto a roasting tray.

Mix together the olive oil, sumac, garlic and lemon juice then pour over the veges. Chuck in the oven and cook for approx 25 minutes at 200ºC until roasted.

In the mean time chop up the almonds and dry roast the pumpkin seeds.

Just before the veges are cooked, throw in the chickpeas to warm through (approx 5 more minutes). Once the veges are all done pull them out and put into a serving dish.

Throw in the almonds, pumpkin seeds, feta, pomegranate seeds and parsley.

Mix, serve, eat. Nom nom nom.

Alternatives

Want it meaty? Yeah, nah.

Want it gluten free? Check the sumac is.

Want it dairy free? Don’t add the feta.

H/T

This recipe is adapted from one by the Healthy Food Guide.

Broccoli Slaw

Ingredients

Broccoli (x1 large head)

Red cabbage (approx 1/4 of one)

Radishes (x 3)

Spring onions (x 2)

Red capsicum (x 1)

Kale (approx 2/3 bag or 150g)

Flat leaf parsley (big bunch)

Mint (big bunch)

Pepper (however much you like)

Almonds (approx 1/4 C)

The dressing

Mayonnaise (approx 50g - I use the Ceres organic one as it’s got the least crap in it and is relatively healthy)

Lemon juice (approx 2 Tbsp)

Filtered water (1 tsp. Tap water is fine if your city doesn’t have chlorination)

Method

Chop the broccoli and steam until how you like it. Chuck it in a big bowl.

Then dice up all the rest of the veges, throw them all in the bowl and stir it all together. Crack over the pepper.

Roughly chop up the almonds and throw in a pan to dry fry them. Once looking a little browner, take them off the heat and throw in with the salad.

Make the dressing by mixing the dressing ingredients together. Add more lemon if you like more tang.

Serve up the salad and drizzle over (or drip from a spoon) the dressing. Not too much as it’s quite rich. OMG, so good!

Alternatives

Want it meaty? Not sure on that sorry.

Want it gluten free? Check the mayo is.

Want it dairy free? Soz, it has mayo in it. Maybe use a dairy free alternative if there’s such a thing.

H/T

This recipe is adapted from one by Pete Evans’ Eat Your Greens.

Roasted Kale and Pumpkin Salad With Soy-Chilli Dressing

Ingredients

Pumpkin (approx 4 C chunky chopped)

Flat mushrooms (x 8 - 10)

Cherry tomatoes (small punnet) or sun dried tomatoes (approx 50gm)

Bortolli or Pinto beans (x 1 tin, rinsed and drained)

Kale (x 1 bunch, ripped and rinsed)

Sesame oil (x 4 tsp)

Soy sauce (x 2 Tbsp)

Garlic (x 2 cloves - crushed)

Red chilli (x 1, chopped) or chilli flakes

Mirin (x 1 Tbsp) or sugar x 1/2 tsp if you don’t have mirin

Sesame seeds (x a small handful) toasted

Method

Roughly chop up the pumpkin, throw on a baking tray. Pour over 2 tsp of the sesame oil and 1Tbsp of the soy sauce. Crush the garlic and stir all around. Stick it in the oven for about 15 minutes at 200C.

While it’s roasting, clean or peel the mushrooms and drain then rinse the beans. After the pumpkin has been roasting for 15 minutes throw in the mushrooms and beans and mix to coat in the oil. Roast for about another 5 minutes.

In the mean time, trim the kale from the stems, rip it up roughly and chuck it in the microwave until wilted.

Then make the dressing by mixing 2 tsp sesame oil, 1 Tbsp soy sauce the mirin and the (chopped) chilli.

Once completed, put the kale on the bottom of your serving dish. Pour over the dressing and mix.

Take the roast veges out of the oven and mix in with the kale.

Chuck in the tomatoes and then get the sesame seeds and dry fry or chuck in a microwave for approx 90 seconds. Once done, sprinkle over the salad and serve. OMG, yum!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the veges together

Want it gluten free? Get some gluten free soy sauce and mirin

Want it dairy free? It is!.

H/T

This recipe is adapted from one by the Healthy Food Guide

Mini Raw Carrot Cakes

Ingredients

Pitted dates (approx 2 C)

Vanilla essence (the real stuff x a few drops)

Cashews (raw or roasted but unsalted x 1 C)

Carrots (grated x 3 C or approx 4 big carrots)

Shredded coconut (x 1 C)

Ground cinnamon (x 1 tsp)

Cocoa or cocao powder (x 1 Tbsp)

Greek yoghurt (x 1/2 C) to serve

Orange zest to serve

Method

The night before you want your cakes place the dates in a container, sprinkle over the vanilla essence and pour over a little bit of boiling water. Cover and leave overnight.

The next day, use a blender to whizz the dates up to a smooth paste.

Peel and grate the carrots.

Add all the ingredients (excluding the yoghurt and zest) together and whizz it up to make a bliss ball-like texture.

Line a baking tin with baking paper, plop in the mixture and push down to a roughly consistent height. Please in the freezer.

An hour before you want to eat them place them in the fridge.

To serve, pull it out of the fridge, chop into little squares, top with a dollop of the greek yoghurt and a scrape of the orange zest and serve. Sooooooo goooooood.

Alternatives

Want it meaty? Don’t be silly. It’s a dessert.

Want it gluten free? It is!

Want it dairy free? Don’t use the Greek yoghurt.

H/T

This recipe is adapted from one by the Healthy Food Guide

Smokey Black Bean Soup With Corn Salsa

Ingredients

Soup

Pumpkin or kumara (approx 2 C, chopped)

Olive oil (1/4 C)

Cherry tomatoes (x 1 punnet)

Chipotle powder (1/2 tsp)

Smokey paprika (a few small shakes)

Red onions (x2, chopped)

Garlic cloves (x 3 cloves, crushed)

Oregano (fresh or dried x approx 1 tsp)

Cumin seeds (x a good shake)

Tinned black beans (x 2 tins, drained and rinsed)

Vege stock (x 3 C)

Limes x 2

Greek yoghurt (1/2 C)

Grilled corn salsa

Olive oil (dollop)

Frozen corn (x 1/2 C)

Red chilli (finely chopped)

Method

Roughly chop up pumpkin or kumara, chuck on a baking paper-lined tray and drizzle over olive oil and a few cracks of pepper. Place in the oven at about 200ºC and cook for approx 15 minutes. Throw in the tomatoes and cook for another 10 minutes.

In the mean time, chop up the onions. Get out a big pot (big enough to hold all the ingredients) throw in the onions and garlic and sautee until smelling good. Add the cumin and oregano and cook for a minute longer until smelling even better.

Get the veges out of the oven and chuck them into the pot. Add the stock, beans and a few more cracks of pepper. Simmer for approx 20 minutes.

While simmering make the corn salsa. Throw all the salsa ingredients into a frying pan and cook until a little charred.

Once the soup is finished, whizz it smooth. Stir in the lime juice and a bit of the zest if you want.

Serve.

Pour over some greek yoghurt and then scatter across the salsa. Top with coriander (if you like it.) Then eat it and feel like you’re in Mexico.

Alternatives

Want it meaty? Nah.

Want it gluten free? Check you have a gluten free stock

Want it dairy free? Don’t use the Greek yoghurt.

H/T

Can’t remember sorry.