Category Archives: Recipes

Superfood Burgers

“Superfoods” was such a buzzword a couple of years ago and I hate to use it really as the fact is that all fruits and vegetables are actually “superfoods” with their own unique blend of phytonutrients.  But this one does happen to contain 3 of the most recent foods claimed to be superfoods so I couldn’t resist calling them that.  I based this on a recipe from those you can buy at Forest Way Fresh; a large delicatessen / independent grocers in Terrey Hills on Sydney’s Northern Beaches.  They were so delicious I tried to recreate them! This is a very kid-friendly recipe (adults love them too though!) as they are sweet, with a great firm crispy texture. If your kid aren’t  keen on quinoa or greens this is a great one to try!


Superfood Burgers
 
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Quick and easy kid friendly burgers
Author:
Recipe type: Burger / Pattie
Serves: 12-20 burgers
Ingredients
  • 1 medium brown onion, finely chopped
  • 1 t ground cumin
  • 2 t ground coriander
  • 1 tsp salt
  • 750g sweet potatoes, (baked and mashed weight)
  • ½ cup raw quinoa, cooked (1.5 cups)
  • 140g bag chopped kale, cooked & squeezed
  • ½ cup dry roasted pecans, pulsed in food processor to a coarse meal
  • 1 cup oats, pulsed to a coarse meal
  • 1 cup sesame seeds, for coating
Instructions
  1. Pre-prep: Bake sweet potatoes, cook quinoa & kale, chop onion and kale, toast and pulse pecans and oats.
  2. Preheat oven to 200 degrees centigrade.
  3. Cook the onion with a little splash of water in a large frying pan, add the spices and once they’re smelling fragrant; tip into a large bowl and add the sweet potato, cooked quinoa, pecans, kale, oats and seasonings and stir well. Test the seasoning. Add some maple syrup if not quite sweet enough.
  4. Form into burgers and roll in sesame seeds before chilling.
  5. Bake in a hot oven for 15 minutes then flip and bake again for another 10 minutes. They should be golden brown and crisp.

 

Veggie Burgers


Veggie Burgers
 
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Kid friendly - fun to make - delicious veggie packed patties
Author:
Serves: 6-10 burgers
Ingredients
  • 1 small red pepper, diced small
  • 1 small red onion, chopped small
  • 1 cup baby spinach
  • 1 can chickpeas, drained
  • 1 cup cooked brown rice
  • 1 medium potato, finely grated
  • 1 medium sweet potato, diced small and roasted
  • ½ cup toasted pumpkin and sunflower seeds
  • 2 T soy sauce
  • 2 T fresh lemon juice
  • 2 T tomato sauce
  • 1 tsp coriander
  • 1 tsp cumin
  • Fresh herbs such as parsley / coriander if liked
  • 2 cups fresh breadcrumbs
  • Dried breadcrumbs
  • salt & pepper
Instructions
  1. Prep: roast the sweet potato; toast the seeds and then prepare and measure all the
  2. ingredients.
  3. Blend the pepper, onion & spinach in a food processor until well combined but not a paste.
  4. Pour into a bowl.
  5. Blend the brown rice with the drained chickpeas until fairly smooth, then add to the bowl
  6. with the cooked sweet potato and grated potato to the veggie mixture and mix well with hands
  7. Add the toasted seeds, soy sauce, lemon juice, tomato sauce, spices, herbs, seasoning, and
  8. mix in again. Add some breadcrumbs if too wet. Refrigerate until ready to make.
  9. Roll balls in the dried breadcrumbs and flatten into burgers.
  10. Fry or bake and serve in buns with lettuce, tomato, avocado and favourite sauce.

 

  • This image is a borrowed one as I forgot to take a picture!
    Will add a new one next time we make them. 🙂

 

Easy Multi-grain Balls

My family is a big fan of the mix I use in my Kale & Red Pepper Bites so i decided to try and simplify the recipe so I could make it more often as it’s so versatile.  As well as making little bites, you can roll into falafel-like balls as I have done here and use just as snacks (or as meatballs with spaghetti); roll into sausages, or a filling for sausage rolls or pies.  The flavourings are easy to change up too so you could do Indian or Mexican spiced for example.  Fun to play around with the flavours!  This simple version just uses mixed herbs but feel free to add herbs and spices you love!  If you do not have  rice cooker use a large heavy based pan with a close fitting lid on a low light and be prepared to top up the water a little if need be.  The water should be completely absorbed by the end of cooking.

Easy Multi-grain Balls
 
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Author:
Serves: 20-30
Ingredients
  • ½ cup medium grain brown rice
  • ¼ cup millet
  • ¼ cup split red lentils
  • ¼ cup quinoa
  • 1 heaped teaspoon veg stock powder
  • 2 tsp dried mixed herb mix
  • 1 tsp garlic granules
  • 1 tsp onion powder
  • 2 tablespoon low sodium tamari or soy sauce
  • 1 tablespoon tomato paste
  • 1 tablespoon date syrup / paste
  • zest of a small lemon
  • ¼ cup ground almonds
  • Salt & pepper to taste
  • 1 cup quick oats
  • Sesame seeds for rolling in / sprinkling on top
Instructions
  1. Rinse the 1st four ingredients in a sieve - rice, millet, lentils and quinoa and put into your rice cooker with 3 cups of water. Cook!
  2. Preheat then oven to 190 degrees C.
  3. Meanwhile in a large mixing bowl put the remaining ingredients apart from the sesame seeds.
  4. Once the grains and lentils have cooked scrape them into the bowl and mix thoroughly. If liked you can refrigerate at this stage. The mixture will become much firmer as it cools down.
  5. Roll into balls or use an ice cream scoop to divide into portions, roll in the sesame seeds - or sprinkle them over the top and place on a lined baking tray.
  6. Bake for 20 minutes then turn and cook again for a further 10 minutes or until crispy and firm.

 

Zucchini Pesto Soup

This was a very popular soup when I was running my PlantPot meal delivery service but for some reason it has taken me a long while to get around to uploading it here!.  It was adapted from a recipe on Taste.com when I found myself with a glut of zucchinis and a beautiful bunch of basil. I adapted the recipe to a vegan version, removing the the cream and using some cashew cream instead. This is a lovely pretty green soup that makes a great weeknight dinner with bread and salad but can be tarted up to great effect with garnishing it with cashew cream, lemon zest, basil and chopped hazelnuts.  Enjoy! 🙂

Zucchini Pesto Soup
 
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Summery soup flavoured with basil, this can also be served chilled.
Author:
Cuisine: Italian
Serves: 4
Ingredients
  • 500g chopped zucchini
  • 2 medium potatoes peeled and diced
  • 3-4 cups vegetable stock (depends on size of potatoes and how thick you like it!)
  • ½ cup basil leaves
  • ⅓ cup cashew cream (soak 2 tablespoons of cashews in hot water to cover and blend)
  • Sea salt & pepper
  • Finely grated lemon rind
  • Basil leaves, extra to garnish
Instructions
  1. Put the diced zucchini in a large saucepan with the potatoes and stock.
  2. Bring to the boil and simmer for 15 minutes or until the potatoes are fork-tender.
  3. Turn off the heat and add the basil leaves and cashew cream.
  4. Use a stick blender to blend until thick and creamy.
  5. Add the lemon zest and allow to sit for 10 minutes for flavours to meld.
  6. Ideally served and room temperature.
  7. Top with extra cashew cream, lemon zest and chopped basil leaves for a pretty presentation. 🙂

 

 

Simple Suppers: Teriyaki Stir Fry


Simple Suppers: Teriyaki Stir Fry
 
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Author:
Serves: 5-7
Ingredients
  • SAUCE:
  • ½ cup soy sauce
  • 1 cup orange juice
  • 1 T tahini
  • 1 tsp dried ginger
  • 1 clove garlic
  • 8 dates
  • Blend together (makes more than you need)
  • ____________________________________
  • 850g pack stir fry veg bag
  • 200g edamame beans
  • 3-400g bag of sliced mushrooms
  • TO SERVE:
  • Cashews / Fresh coriander / Chilli
Instructions
  1. Put your noodles (or rice) on to cook.
  2. Blend the sauce ingredients together in blender and set aside
  3. When you are 10 mins from your starch being ready, heat a large deeo frying pan or wok over a high heat. Add the edamame beans, mushrooms and veggies to the hot pan and stir regularly until tender and water evaporated. Pour over as much of the sauce as you want, and serve with the hot noodles or rice. Top with your chosen garnishes.

 

 

Simple Suppers: Mixed Veggie Dhal


Simple Suppers: Mixed Veggie Dhal
 
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First in a series of quick and easy dinners
Author:
Cuisine: Indian
Serves: 6-8
Ingredients
  • 1 chopped onion or use frozen chopped onion
  • 1 clove garlic / 1 tsp garlic paste
  • 1 tsp semi dried ginger - e.g Gourmet Garden range (or use ginger paste)
  • 1 x 400g bag ready chopped veggies e.g. Simply Simmer Veggie Mix from Woolworths
  • 1 bag frozen spinach
  • 1 cup red split lentils
  • 1 400g can / carton tomatoes
  • 1 tsp cumin seeds
  • 1 tsp coriander
  • 1 tsp turmeric
  • 2 tsp curry powder
  • 1 teaspoon stock powder / 1 stock cube
  • 2 cups water
  • ------------------------------------------------------
  • 1 tsp garam masala
  • 3 tablespoons hummus
  • Juice of half a lemon
Instructions
  1. If using electric pressure cooker, switch to Brown or Saute function, add onion, garlic, ginger & other spices and a splash of water and stir whilst you source your other ingredients.
  2. Add all the ingredients above the line, switch to High Pressure and function and set for 15 minutes.
  3. Once it has finished, release the pressure and stir in the lemon juice, garam masala and hummus.
  4. Stir well and allow to keep warm for 5-10 minute whilst you get ready to serve.
  5. Serve with rice or wholewheat pitta bread.
  6. Top with coconut / yogurt / fresh coriander / chilli etc as desired.
  7. IF NOT using a pressure cooker, add the onion and spices and a splash of water to a large heavy casserole dish or saucepan with lid, and saute for 5 minutes. Add all the other ingredients above the line, then bring to the boil. Reduce to simmer, place on lid and simmer for 45-60 minutes or until lentils and veggies are very soft. Stir in other ingredients and heat for a further 5-10 mins.

 

Rainbow Pesto Hummus Roll-ups

Rainbow Pesto Hummus Rollups

Rainbow Pesto Hummus Roll-ups
 
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Author:
Recipe type: Sandwich / Wrap / Snack
Serves: 4
Ingredients
  • Wholewheat / wholegrain wraps
  • 1 pot (300g) oil free hummus (or homemade)
  • 1 bunch fresh basil
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 large carrot
  • baby spinach leaves
  • ½ red onion
  • cucumber
  • Radishes
Instructions
  1. Blend the hummus with the basil leaves until smooth
  2. Finely slice the capsicum, onion, cucumber and radishes into thin strips, use a vegetable peeler on the carrot to make ribbons.
  3. Spread pesto hummus across the full surface of the wrap
  4. Lay the veggies across on top to cover ⅔ of the wrap
  5. Roll up like a sushi roll and slice in half or into bite size pieces (great for kids).
  6. Serve immediately.

 

 

Smashed Chilli Chickpea & Avocado Salad Wrap

 

Smashed Chill Chickpea Avocado Wrap

Smashed Chilli Chickpea & Avocado Salad Wrap
 
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Makes 6 wraps
Author:
Recipe type: Sandwich / Wrap / Snack
Serves: 6
Ingredients
  • Wholewheat wraps / pitta bread etc
  • Cos lettuce leaves / baby spinach leaves
  • FILLING:
  • 1.5 cans chickpeas, drained and rinsed (about 2 heaped cups cooked chickpeas)
  • 2-3 spring onions, finely chopped
  • Zest of a lemon
  • 1 small cucumber, diced
  • 2 small celery sticks, diced
  • 3 teaspoons of semi-dried chillies (Gourmet Garden brand), or 1 teaspoon chopped chillies in brine
  • ¾ cup mint leaves, chopped
  • DRESSING:
  • 3 heaped tablespoons oil free hummus
  • 2 tablespoons cashew cream (optional - replace with extra hummus)
  • Juice of a a lemon
  • 1 teaspoon maple syrup
  • Salt & pepper to taste
  • 1 large avocado, diced
Instructions
  1. Put the chickpeas in a food processor and pulse to chop roughly. Or smash in a bowl with a potato masher or fork. Tip into a bowl
  2. Add the spring onions, lemon zest, celery, cucumber, chillIes and mint leaves and mix well.
  3. In a separate bowl mix together the hummus, cashew cream if using, lemon juice, maple syrup and seasoning.
  4. Tip the chickpea mixture into the bowl and gently stir through the diced avocado.
  5. Warm the wraps in a hot pan or sandwich press for a minute until flexible.
  6. Place some baby spinach or a few cos lettuce leaves on the wrap, heap a few tablespoons of the mixture on top, fold up and then toast briefly to seal the edges. Cut in half and serve.

 

 

Mexican Pizzas


Mexican Pizzas
 
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All the usual Mexican culprits on top a wholewheat pitta creates a pizza-like sensation.
Author:
Cuisine: Mexico meets Italy
Serves: 8
Ingredients
  • Wholewheat pitta breads (we used 8 small: bonus: they all fit in the oven at once!)
  • 1 can oil free refried beans (tip Coles own brand)
  • ½ cup salsa of choice, we used Old El Paso Mild
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp oregano
  • 1 large red onion, sliced
  • 1 cup Red roasted pepper / capsicum strips - from a jar or homemade
  • 2 can red kidney beans (or black beans), drained and rinsed
  • 2 cups frozen corn (not essential to defrost)
  • 1 large avocado
  • ½ cup raw cashews
  • Juice of a lime
  • Extra salsa of choice
  • Chillies etc to taste as required
  • Fresh chopped coriander if liked
Instructions
  1. Preheat oven to 220 C
  2. In a medium bowl mix together the refried beans, the ½ cup salsa, and herbs and spices.
  3. Place your pitta breads on large oven trays (we used pizza trays with the holes) lined with baking paper.
  4. Divide the bean mixture up evenly between each pitta and smooth out evenly to the edges.
  5. Top generously and evenly with onion, capsicum, beans and corn.
  6. Bake in the oven for 10-15 or until piping hot and base is crispy.
  7. Whilst they are baking blend together the cashews and lime juice until thick and creamy.
  8. Top with dollops of salsa, cashew-lime cream and avocado, chillies, coriander etc and serve!

 

Yellow Pepper Soup with grilled Polenta Triangles


Yellow Pepper Soup with grilled Polenta Triangles
 
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A hint of turmeric lifts the colour even more in this delicious and creamy bowl of sunshine!
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 4 large yellow peppers (capsicums)
  • 2 onion 1 red 1 brown
  • 6 cloves garlic
  • 1tsp ginger fresh or semi-dried (see Gourmet Garden)
  • ½ tsp turmeric
  • 2 medium white potatoes
  • 1 Litre vegetable stock
  • 3 bay leaves
  • ½ tsp turmeric
  • 1 T cashew butter
  • ½ cup soy milk or other plant milk
  • Juice of half a lemon
  • Polenta triangles:
  • 1.3 cups polenta
  • 4 cups vegetable stock
  • 1 tablespoon fresh lemon zest
  • 1 tablespoon mixed semi dried herbs (Garden Gourmet) or use any herbs you like.
Instructions
  1. Finely chop the peppers, onions and garlic (use a food processor to save time if you like) and put them in a large heavy bottom casserole dish along with the ginger over a medium heat and stir, adding a little dash of water or stock to lubricate and get going. Keep an eye on it so the garlic doesn't catch and burn. As it heats up natural oils from the peppers and onions will be released.
  2. Once they are steaming hot, reduce the heat to lo and place on the lid whilst you prep the other ingredients. Check at intervals that no more liquid is needed to prevent sticking or burning. If lid is left on and on a low heat it should be OK but all cook tops and pans differ so check every so often.
  3. Peel (optional) and chop the potatoes into cubes and measure out the other ingredients.
  4. After 30 minutes check the peppers and onions and garlic are completely soft and collapsed.
  5. Add the stock, bay leaves, turmeric and stir, replace lid and set timer for another 15 minutes.
  6. Add the cashew butter, soy milk and lemon juice and using a stick blender blend until super smooth and creamy.
  7. Serve! Great topped with crispy croutons if you have time to make those (stale bread, cubed, baked in oven until crispy).
Notes
To make polenta triangles:
Boil 1.3 cups polenta in 4 cups stock, whisking consistently as you pour it in.
Add lemon zest and mixed herbs.
Simmer for 10 mins then pour into a lined shallow baking tray and smooth out.
Allow to cool then slice into triangles and cook on a hot griddle pan.