Category Archives: Vegetables

RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan

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RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan
 
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I was aiming at making raw dehydrated crackers with this recipe but instead this wonderful pizza base / burger buns emerged much to my delight! I thought I could even have open face sandwiches on it as well!
Author:
Recipe type: Snacks, Raw
Serves: 2 pizza bases

Ingredients
  • 4 Tbs Buckwheat flour
  • 300g Beetroot – already cooked and soft – roughly chopped
  • 50g Carrots – roughly chopped
  • 2 Tbs Linseed
  • 2 Tbs Sunflower Seeds
  • 1 Tbs Psyllium Husk
  • ¼ tsp Zatar
  • ½ tsp Sea Salt
  • 2 tsp Bragg aminos (soy sauce alternative)
  • bunch of fresh Parsley – stems and leaves
  • 2 Tbs or Sundried tomato paste OR 4 Tbs Sundried tomatoes in oil

Instructions
  1. Grind the Linseed and Sunflower seeds
  2. Place all ingredients in a food processor and blend for approx 5min
  3. Spread thickly on a non-stick Teflon sheet – approx ½ cm thick
  4. Dehydrate on 43 degrees Celsius for 6 hrs
  5. Turn mixture over onto the bare mesh tray
  6. Dehydrate for a further 4 hrs
  7. Use as a pizza base or cut up in pieces and use as bread to replace an open face sandwich or better yet a the bread in raw burgers!
  8. Makes 2 pizza bases or at least 8 pieces for open face sandwiches or 4 sets for burger buns.
  9. Delicious!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013′ and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com and to ‘Raw Foods Thursdays 5/23/13′ @ http://www.glutenfreecat.com

Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan

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Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan
 
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Another delicious recipe that I found in Ottolenghi’s cookbook. An amazing taste explosion!
Author:
Recipe type: Salads, Vegetables
Serves: 6

Ingredients
  • 5 med Sweet Potatoes – scrubbed clean (unpeeled) and diced into 1-2cm cubes (approx 1kg)
  • 40g Pecan Nuts – broken up into pieces
  • 6 Spring Onions – finely chopped
  • 6 Tbs Parsley – finely chopped
  • 6 Tbs Coriander – finely chopped
  • ⅓ tsp dried Chilli flakes
  • 30g Sultanas or Raisins
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra virgin Olive Oil
  • 2 Tbs Maple Syrup
  • 1 Tbs Sherry vinegar or Red wine vinegar
  • 1 Tbs Lemon juice
  • 2 Tbs Orange juice
  • 2 tsp grated Ginger
  • ½ tsp ground cinnamon

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the Sweet potatoes in a large bowl, spray with Olive oil and season
  3. Lay on a non-stick baking tray, on one layer
  4. Roast for approx. 45min in the centre of the oven
  5. In a separate baking tray, spread the pecans and roast in the same oven for approx. 5-7min or until lightly browned.
  6. Remove and put aside
  7. Meanwhile place all the dressing ingredients in a bowl and whisk
  8. Once the Sweet potatoes are cooked, remove and transfer to a very large bowl
  9. Add the parsley, coriander, spring onions, chilli, pecans and sultanas
  10. Toss to combine well
  11. Add the dressing and stir thru using a large plastic spoon
  12. Taste and season
  13. Divine!

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This post has been submitted to ‘Slightly Indulgent Tuesday; 04/30/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 64: May 1, 2013′ @ http://www.thetastyalternative.com and to vegetarian mamma and the Nourishing Goument and to ‘Healthy Vegan Friday’ @ http://www.carrieonvegan.com

Cannellini Bean Salad with Wilted Spinach & Roasted Tomatoes – GF, Vegan

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Cannellini Bean Salad with Wilted Spinach & Roasted Tomatoes – GF, Vegan
 
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A great combination for a salad, quick and easy and most of all delicious!
Author:
Recipe type: Salads, Vegetables
Serves: 4

Ingredients
  • A sm punnet of either small cherry or plum tomatoes – cut in half
  • 4 garlic cloves – sliced and diced
  • 1 red onion – sliced and diced
  • 2 cans of cannellini beans – approx 400g per can – drained & thoroughly rinsed
  • 1 large handful of parsley – leaves only – finely chopped
  • 1 large handful of coriander – leaves only – finely chopped
  • Juice of 1 lemon
  • 1 tsp Harissa Spice
  • 400g tender stem Broccoli – washed well, leaves removed, ends chopped off (approx ½cm)
  • 400g Spinach leaves
  • Extra Virgin Olive Oil
  • Dry Basil
  • Crack pepper
  • Rock Salt

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Place the tomatoes (cut side up) on a not stick baking tray
  3. Spray with Olive oil, season and sprinkle some dried basil over each tomato half
  4. Bake for approx 25min
  5. Meanwhile in a large frying pan, gently cook the onions and ½ of the garlic in some filtered water or 1 tsp of olive oil
  6. Add the cannellini beans and the harissa
  7. Season and combine well
  8. Cook for a further 5 minutes
  9. Add the Parsley, Coriander and lemon juice
  10. Combine well and put to the side
  11. Meanwhile blanch the broccoli in some salted water – to do this bring a saucepan ¾ filled with salted water to boil. Add the broccoli. As soon the water begins to boil again cook the broccoli for 2-3 min max. Remove with tongs and do the next batch.
  12. Spray the broccoli with Olive oil
  13. Season with Cracked Pepper and Rock salt
  14. Sprinkle the ½ of the remaining chopped garlic over the broccoli
  15. In the same saucepan you blanched the broccoli in, add 1 Tbs water and the Spinach, throw in the remaining chopped garlic on top
  16. Allow to wilt with lid on
  17. To assemble the plate:- Add some cannellini beans, broccoli on the side and slightly on top, Spinach to the side and the roasted tomatoes scattered on top
  18. Delicious!

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This recipe has been submitted to ‘Fat Tuesday: February 26, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 02/26/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 56: February 27, 2013′ @ The Tasty Alternative and to ‘glutenfreefridays #29′ @ VEgetarian Mamma and to ‘Allergy Friendly Friday‘ @ http://cybelepascal.com

Layered Potato Bake with Celery, Leek & Garlic – GF, Vegan

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Layered Potato Bake with Celery, Leek & Garlic – GF, Vegan
 
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Quite a lovely dish that goes really well with either fish or chicken OR can be eaten alone as a main. Next time I make this dish, I’m going to try it with layers of Béchamel sauce to give it that creaminess.
Author:
Recipe type: Vegetables
Serves: 6

Ingredients
  • 75g non-diary butter
  • 800g Leeks – finely sliced
  • 5 Celery stalks – leaves included – finely chopped
  • 5 Garlic cloves – sliced and diced
  • 1kg King Edward Potatoes – thinly sliced using a mandolin (approx 5mm thick)
  • 20g flat leaf Parsley – finely chopped
  • 250ml Vegetable stock
  • Herbbamare Salt
  • Black ground Pepper

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. In a large saucepan, melt the butter on med heat
  3. Add the leeks, celery and garlic
  4. Add some filtered water when necessary
  5. Season
  6. Cook on med heat until soft and translucent – approx 10min
  7. In a large baking dish, spread a ⅓ of the leek mixture on the bottom
  8. Sprinkle ⅓ of the parsley on top
  9. Spread ⅓ of the sliced potatoes evenly on top
  10. Repeat this process another 2 times
  11. Pour the stock evenly on top
  12. Bake in the center of the oven for approx 1hour

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Thi spost has been submitted to ‘Fat Tuesday: February 19, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 02/19/13 ‘ @ http://simplysugarandglutenfree.com and to ‘healthy vegan friday #31‘ @ the Veggie Nook and to the Vegetarian Mamma.

Chargrilled Broccoli & Asparagus, with toasted almonds, chilli and garlic – GF, Vegan

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4.0 from 1 reviews

Chargrilled Broccoli & Asparagus, with toasted almonds, chilli and garlic – GF, Vegan
 
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A delicious vegetable side dish. Simple and quick to make!
Author:
Recipe type: Vegetables, salad
Serves: 4-6

Ingredients
  • 2 Broccoli heads – cut into bite size pieces
  • (or tenderstem broccoli / broccolini)
  • a bunch of Asparagus – ends broken off
  • 180g cherry tomatoes – halved
  • 4 garlic cloves – finely sliced
  • 2 mild chillies – finely sliced
  • Extra virgin olive oil
  • 1 packet rocket/spinach leaves – or 200g
  • 30g flaked almonds – lightly toasted
  • Parmesan shaving (optional)
  • Cracked pepper
  • Rock salt
  • DRESSING
  • Juice of ½ an orange
  • Juice of 1 lemon
  • 1 Tbs Olive oil
  • 1 Tbs Cider vinegar

Instructions
  1. In a large saucepan bring some water to boil
  2. Blanch the broccoli in batches. i.e submerge a portion of broccoli in the boiling water, bring to boil again and cook for 2min only. Remove with tongs or a slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Remove and strain
  3. Do this until all the broccoli is cooked
  4. Meanwhile pre-heat a large cast iron ribbed griddle pan on high heat for approx 5-10min
  5. Chargrill the broccoli until you get those lovely griddle lines on either side
  6. Then do the asparagus
  7. Place the chargrilled broccoli & asparagus in a very large bowl and put to the side
  8. While your chargrilling, in a small saucepan cook the garlic and chillies in some olive oil on med to low heat. Cook until garlic is slightly golden. Do not burn garlic.
  9. /2 way thru add the cherry tomatoes, once the tomatoes are semi-soft turn off heat.
  10. Pour this mixture over the broccoli and asparagus mixture and toss
  11. Add salt and pepper, the rocket and spinach leaves, and toss all veg together
  12. Sprinkle over the toasted almonds and top with parmesan shavings.
  13. Serve with slices of lemon or lemon wedges.
  14. Delicious!

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This post was submitted to ‘healthy vegan friday #28′ @ http://veggienook.com and to ‘One Creative Weekend #30‘ @ http://onecreativemommy.com/ and to ‘Slightly Indulgent Tuesday; 02/05/13′ @ http://simplysugarandglutenfree.com and to ‘Fat Tuesday: February 5, 2013′ @ http://realfoodforager.com/ and to ‘Allergy Free Wednesday #53′ @ http://www.tessadomesticdiva.com

Chargrilled Asparagus with Green Lentils, Rocket & Watercress – GF, Vegan

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Chargrilled Asparagus with Green Lentils, Rocket & Watercress – GF, Vegan
 
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This recipe is adapted from one I found in Ottelenghi’s cookbook. High in iron, and a great accompaniment to any dish
Author:
Recipe type: Vegetables, Salads
Serves: 6

Ingredients
  • 200g Green Lentils
  • 150g Watercress
  • 150g mixed rocket leaves
  • 50g flat leaf parsley
  • 50ml extra virgin Olive oil
  • 1 Tbs red wine vinegar
  • 1 garlic clove
  • 450g Asparagus
  • Juice of 1 lemon
  • Cracked pepper
  • Rock salt
  • 100g Pecorino Cheese – shavings (Optional)

Instructions
  1. Wash the lentils thoroughly
  2. Fill a saucepan with filtered water, add the lentils
  3. Bring to boil, then simmer for approx. 15min or until cooked
  4. Meanwhile Place 75g of the watercress, parsley, olive oil, vinegar, garlic & some S&P in a food processor and blend until smooth
  5. Pre-heat a cast iron griddled pan for approx. 5-10min
  6. Add the asparagus and cook on either side for approx. 5 minutes or until chargrilled
  7. Once the lentils are cooked, strain and place in a very large bowl
  8. Pour the watercress mixture on top and combine well, using a very large plastic spoon
  9. Taste and season
  10. Cut the chargrilled asparagus in ½ or ⅓’s
  11. Add the asparagus, remaining watercress and rocket to lentil mixture
  12. Add the lemon juice
  13. Will a large plastic spoon fold in all the ingredients
  14. Garnish with the Pecorino cheese (optional)

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This post was submitted to ‘Fat Tuesday: January 15, 2013Fat Tuesday: January 15, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 01/15/13 ‘ @ http://simplysugarandglutenfree.com/ and to ‘Allergy Free Wednesday # 50′ @ http://www.tessadomesticdiva.com and to http://vegetarianmamma.com and to Vegetarian Mamma @ http://vegetarianmamma.com/ and to ‘Allergy Friendly Friday 1/25/13‘ @ http://cybelepascal.com/

Roasted Squash with shallots & Pinenuts – GF, Vegan

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Roasted Squash with shallots & Pinenuts – GF, Vegan
 
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A really yummy side dish or even have it as a main meal. The textures of the hot, soft roasted squash with the cool finley chopped shallots is really nice.
Author:
Recipe type: Vegetables, salads
Serves: 4

Ingredients
  • 1 Butternut Squash – peeled and diced into approx. 1cm pieces
  • 40g toasted pinenuts
  • 5 thyme sprigs
  • Extra virgin olive oil
  • Rock salt
  • Cracked pepper
  • 1 tsp coconut palm sugar
  • 5 Tbs white wine vinegar (or cider vinegar)
  • 1 bunch of flat leaf parsley – finely chopped
  • 2 shallots – finely chopped
  • 2 garlic cloves – finely chopped

Instructions
  1. Pre-heat the oven to 180 degrees Celsius
  2. Season the squash with Olive oil, salt and pepper
  3. Toss to coat evenly
  4. Sprinkle the thyme sprigs on top, taking off a few of the leaves to coat
  5. Lay on a nonstick baking tray on one level
  6. Roast for approx. 45min or until soft and golden
  7. Combine the garlic, shallots and parsley in a bowl and mix well
  8. Meanwhile in a pan heat up the vinegar and sugar on low heat until dissolved
  9. When the squash is ready, pour over the vinegar mixtures, toss well
  10. Add the parsley mixture and toss well
  11. Serve!

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This post was submitted to ‘Allergy Free Wednesday # 49′ @ Tessa the domestic goddess and to ‘Beyond the peel’ @ http://www.beyondthepeel.net and to ‘Vegetarian Mamma’ and to healthy vegan friday #25 @ ‘The Veggie Nook’ and to ‘Allergy Free Friday’ @ http://cybelepascal.com and to ‘Meal Plan Monday #28′ @ http://www.modernalternativekitchen.com/

Sundried Tomatoe & Red Onion Kale Chips – GF, Vegan

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5.0 from 1 reviews

Sundried Tomatoe & Red Onion Kale Chips – GF, Vegan
 
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These little beauties went faster than I could say! I didn’t even get a chance to take a picture of the finished product!
Author:
Recipe type: Snacks, Raw
Serves: 4

Ingredients
  • 10 x Sundried Tomatoes – with oil
  • 1 Red Onion
  • ½ Red Pepper
  • 1 Tbs Bragg Amino (Vegetarian Soy Sauce alternative)
  • 1 Tbs Mirin
  • 1 Tbs Tahini
  • 2 Tbs Nutritional Yeast
  • 1 Tbs Brown Miso Paste
  • 1 Tbs Dijon Mustard
  • 1-2 tsp Capers
  • 1-2 big bunches of Kale – approx 300-400gm without stalks
  • small bunch of Parsley – stalks included

Instructions
  1. Place all ingredients except for Kale, in a food processor and blend until smooth
  2. Meanwhile thoroughly clean pre-soaked (30min minimum) Kale, checking both sides for any hidden friends
  3. Tear leaves off steam and rip into bite size pieces. Discard stems or use to make veggie wraps.
  4. Place in an extra large bowl
  5. Pour dressing over kale leaves and massage in – back and front
  6. Place Kale leaves on non-stick dehydrator sheets evenly. Do not overlap leaves
  7. Dehydrate on 43 degrees Celsius for up to 15hrs, circulating trays every 5 hrs or so. You may need to dehydrate for longer.
  8. The consistency your after is crispy. Like chips/crisps
  9. The Kale leaves will reduce in size considerably. I’ve eaten them raw with this dressing, that’s how delicious it is on its own.

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This post was submitted to ‘Fat Tuesday: January 1, 2012 — Happy New Year!’ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 1/1/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy Free Wednesday #48′ @ http://www.tessadomesticdiva.com and to Vegeterian Mamma.

Sundried tomato & Red Onion Veggie Wraps – GF, Vegan

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Sundried tomato & Red Onion Veggie Wraps – GF, Vegan
 
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You’ll need to make this to appreciate these amazing melt in your mouth flavours! We were eating the wraps on their own! That how delicious they turned out to be! The sundried tomato’s flavour intensified to another level! yum!
Author:
Recipe type: Vegetables, Raw, Snacks
Serves: 4 wraps

Ingredients
  • 1 med Red Onion – thinly sliced – I used a mandolin
  • 4 Garlic cloves
  • 250g Beetroot – already roasted/cooked(or vacume packed)
  • 250g Cauliflower – cut into pieces
  • 2 large tomatoes on the vine – cut into pieces
  • 1 Tbs Brown miso paste
  • 1 tsp Horseradish
  • 2 Tbs Sundried tomato paste
  • 8 Sundried tomatoes – finely chopped with oil
  • 2 Tbs Psyllium Husk
  • 2 Tbs ground flaxseeds
  • 2 Tbs fresh Lemon Juice
  • 250g Kale & Spinach – roughly chopped – stems included

Instructions
  1. Place all the ingredients in a food processor except for ½ the sliced red onions and the chopped sundried tomatoes.
  2. Process until completely smooth – up to 5min
  3. Fold in half the sundried tomatoes
  4. Spread evenly on non-stick dehydrator sheets
  5. Sprinkle some of the sundried tomato on top and layer some of the red onions
  6. Don’t spread too thinly as they reduce in size and thickness whilst dehydrating. Thickness should be approx 2-4mm.
  7. Dehydrate for 8 hrs on 43 degrees Celsius, then peel off sheets and turn upside down onto bare mesh
  8. Dehydrate for a further 4-6 hrs or until wraps are fully dehydrated

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This post was submitted to ‘The Veggie Nook’ @ http://veggienook.com and to ‘Vegetarian Mamma’ and to ‘Allergy Friendly Friday 11/30/12‘ @ http://cybelepascal.com

Caramalised Squash,Carrot & Blanched Broccoli Salad with a Tahini,Mirin & Orange Dressing – GF,Vegan

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Caramalised Squash,Carrot & Blanched Broccoli Salad with a Tahini,Mirin & Orange Dressing – GF,Vegan
 
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The caramalised vegetables add another dimension to this already tasty dish! I love my vegetables and what better way to have them! Enjoy!
Author:
Recipe type: Vegetables
Serves: 4

Ingredients
  • 600g Broccolini or Purple sprouting Broccoli – leaves discarded, and sliced in half if too thick
  • 4 large Carrots – chopped into 1.5 cm chunks
  • 1½ sm Butternut Squash – peeled and Sliced into ½ cm chunks
  • 1 large Red Onion – thinly sliced – I used a mandolin
  • 5 sprigs of Spring Onions – thinly sliced
  • 1 bunch of Parsley – finely chopped
  • 1 Tbs White Sesame Seeds
  • 1 Tbs Black Sesame Seeds
  • VEGETABLE MARINADE
  • Balsamic Vinegar (good quality)
  • A squig of Agave Nectar
  • Sea Salt
  • Cracked Pepper
  • DRESSING
  • 1 Tbs Tahini
  • 50ml filtered Water
  • 1 Garlic clove – finely chopped
  • 1 tsp Bragg Amino (Vegetarian alternative to Soy Sauce)
  • ½ tsp Agave Nectar (can use Maple Syrup)
  • ¾ Tbs Apple Cider Vinegar
  • 1½ Tbs Mirin
  • Juice of 1 Orange
  • Pinch of Sea Salt

Instructions
  1. Pre-heat oven to 160 degree Celsius
  2. Place the Squash and Carrots in a large bowl
  3. Pour over some good quality Balsamic Vinegar (approx 1-2Tbs) and a squeeze of Agave Nectar (approx 1-2 tsp) over the top
  4. Sprinkle some Rock Salt and Cracked Pepper and toss to coat evenly
  5. Spread out on a non-stick baking sheet (on more or less one level) and cover completely with foil. You may need two baking trays.
  6. Bake for 1 hour 15 min
  7. Remove foil and bake for a further 30 min (1hr 45min in total)
  8. Meanwhile, fill a med saucepan with water and bring to boil
  9. Blanch the Broccolini in batches. i.e submerge a portion of broccolini in the boiling water, bring to boil again and cook for approx 2-3min. Remove with tongs, or slotted spoon and submerge in cold or preferably ice cold water to stop further cooking. Do this until all the broccolini is cooked. Broccollini should still be semi hard.
  10. Place the cooked broccolini in a very large bowl and put to the side
  11. Preheat a small cast iron pan on low-med heat for approx 5min
  12. Add the white and black sesame seeds. Toast for approx10 minutes. Or until the white Sesame Seeds start to turn brown and a lovely toasty smell emits
  13. Take seeds off heat and pour evenly over broccolini immediately to discourage further cooking
  14. When the Squash and Carrots have cooked, scatter over broccolini
  15. Scatter onioins, spring onions and parsley over the mixture and stir using two large spoons and combine well.
  16. TO MAKE THE SALAD DRESSING
  17. Place all ingredients in a small bowl, whisk to combine well
  18. Pour dressing over broccolini, Squash and Carrots salad
  19. Toss well to coat evenly
  20. Delicious!
  21. Enjoy!

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Purple Sprouting Broccoli or Broccolini

The Tahini, Mirini and Orange Dressing

This post was submitted to ‘Allergy Friendly Thanksgiving‘ @ http://cybelepascal.com and to ‘healthy vegan friday #16′ @ The Veggie Nook, and to ‘ #glutenfreefridays #13‘ @ Vegetarian Mamma