Dinner

Vegetarian Quiche

Serves 8 and takes 1 hour to make

Ingredients
1 medium sized potato (cubed 2cm x 2cm)
1 cup of cubed butternut pumpkin (with skin)
1 cup of cubed baby zucchini
1 cup of squared red capsicum
1 cup of diced baby spinach
1 cup of crumbled feta
1/2 cup of grated cheddar cheese
5 eggs
1 teaspoon of vegetable stock
25.5cm quiche pan
1.5 sheets of puff pastry
Olive oil spray and melted butter

Method
Preheat oven to 180 degrees
Place the potato and pumpkin in a pot with water and boil for 10min or until soft, then drain
In a seperate bowl beat the eggs then add the teaspoon of vegetable stock and mix together
Place all ingredients into a large mixing bowl (zucchini, capsicum, spinach, feta, cheddar cheese and egg with stock mixture) and stir with a wooden spoon

Place the puff pastry sheets on the bench and brush with melted butter
Spray the quiche pan with olive oil spray
Put the first sheet inside the quiche pan and press against the wall (see picture 1)
Cut the 2nd sheet in half then cut the half piece into 3 long sheets and line the wall of the tin whilst removing any excess pastry (see picture 2)
Pour the mix into the prepared tin (see picture 3) then place in the oven for 30 minutes
Remove from the oven and allow to cool for 10-15min then remove from the tin (see picture 4)

 

Kitchari

Makes 6 serves and takes 1 hour to make. Kitchari is an Aryvedic dish and is typically used during a cleanse. Its is a complete protein and is easily digested.

Ingredients
1 cup of basmati rice
1 cup of mung dhal
2 diced green chillies
2 teaspoons of turmeric powder
2 teaspoons of cumin powder
2 teaspoons of cardamom powder
2 teaspoons of fennel seeds
2 teaspoons of mustard seeds
2 tablespoons of gee (clarified butter)
1 cup of diced red capsicum
1 cup of diced zucchini
2 cups of diced cauliflower or 1 medium sized potato (cubed)
6 cups of hot water
2 teaspoons of sea salt
2 teaspoons of lemon juice

Method
Wash basmati rice and mung dhal several times, until water is clear
Heat gee in a heavy bottom pan and add mustard seeds. Fry on medium heat until they start making a popping sound.
Add green chillies and the rest of the spices (turmeric, cumin, cardamom, fennel seeds) and fry for one minute.
Add the rice and mung dhal, stir through for a few seconds so the mixture is coated with the gee and spices.
Add 6 cups of boiling water and the vegetables then put a lid on your pan and turn down the head to being low-medium. Simmer for 30-45 minutes.
When 3/4 of the water has evaporated add salt and lemon juice.
When most of the water has evaporated and the grains are soft your dish is then ready.

 

Wholemeal Mexican Taco's

Makes 6 medium wraps & takes under 30 minutes to make

Ingredients
1 sachet of taco seasoning mix (or make your own click here)
1/2 onion (diced)
2 cloves of diced garlic
1 tablespoon of oil
1 tin of diced tomatoes
1 cup of grated carrot
1 tin of red kidney bean
1/4 cup of water
6 (medium sized) wholemeal wraps
3 cups of diced spinach
2 diced tomato's
1 cup of grated cheese
1 Avocado

Method 1 (Taco Filling)
Fry onion and garlic in oil for 2 minutes on medium-high heat
Add diced tomatoes, grated carrot, red kidney beans and the taco seasoning mix, water and simmer for 10 minutes, or until cooked.

Method 2
Place 6 wraps on an even surface and add 2-3 heaped tablespoons of taco filling to each as well as salad items: spinach, tomato, cheese and avocado.
Then simply wrap them up and serve!

Potato, Zucchini and Bean Stew

Serves 6

Ingredients
1 tablespoon of olive oil
2 onions (diced)
5 cloves of garlic (diced)
1 teaspoon of chilli flakes
4 teaspoons of turmeric
5 teaspoons of cumin
1/4 cup of tomato paste
1 tin tomato
2 cups of vegetable stock
2 medium sized potatoes (cubed)
1 large zucchini (shredded)
1 can of red kidney beans
1 can of cannellini beans

Method
Fry onion and garlic with the olive oil for 2 minutes then stir through the chilli flakes, turmeric and cumin. Then add the rest of the ingredients: tomato paste, tinned tomatoes, stock, potatoes, zucchini and beans. Bring the boil then bring down the heat to a simmer and leave to cook for 45 minutes.

 

Spinach & Ricotta Parcels

Makes 24 parcels

Ingredients
500g frozen spinach
1 teaspoon of Olive oil
½ red onion diced
1 clove of garlic
1 cup of zucchini diced
1 cup of red capsicum diced
2 teaspoons of vegetable stock (dry)
35g of parmesan cheese
2 eggs lightly beaten
1 egg to brush the pastry with
250g of ricotta
6 sheets of puff pastry

Method
Part 1:
Place spinach in a saucepan with just a small amount of water and heat until the spinach has completely defrosted, then (once cooled) squeeze the excess water out.
Heat olive oil in a pan and sauté onion and garlic for 2 minutes
Add zucchini, red capsicum and dry stock then cook for 5 minutes and then stir through dry vegetable stock.
Remove from heat and stir in spinach, parmesan, ricotta and the 2 eggs.

Part 2:
Turn on the oven to 180 degrees
Beat 1 egg with a fork and use this to brush the sheets of pastry with.
Cut each filo pastry sheet into 4 and add 1 heaped tablespoon of the spinach filling and fold over to form a triangle.
Use a fork to close the openings and brush both sides of the triangle with egg. Do this for each filo pastry sheet.
Bake in oven for 20min

 

Indian Lentil Curry

1 cup of Capsicum diced
1 cup of Zuccini diced
1 cup of mushrooms diced
2 cups of baby spinach diced
1 diced tomato
1/3 red onion
1-2 cloves of garlic
Brown Lentils (Lenticchie)
Curry Paste (1/2 jar)
1/2 to 2/4 cup of natural pot set yoghurt
Basmati Rice (however much you need)

Method
Cook your rice at the same time as preparing the curry

Fry onion and garlic in frying pan on medium heat for a couple of minutes
Then add lentils, diced tomato and curry paste and fry for another few minutes
Add vegetables and cook for 5-7 minutes
Add natural pot set yoghurt and turn off the heat

Serves 4-5 people

 

Salmon with Quinoa and Stir Fried Vegetables

1 Salmon steak
1/2 cup of Brocoli
1/2 cup of Capsicum (red) 
1/2 cup of Mushrooms 
1/2 cup of Baby Tomatoes 
1/2 cup of Zucchini 
1/4 cup of Quinoa (grain similar to couscous)
1/2 to 1 tsp of vegetable salt/seasoning

Method for Vegetables:
Boil quinoa for 10-15min in seperate pot
Stir fry vegetables on medium heat with oil till 1/2 cooked
Mix through the quinoa and add vegetable salt/seasoning for taste

 

Rice & Vegetable Stir Fry

1/2 cup of Broccoli 
1 decent handful of Baby Spinach 
1/2 cup of Capsicum (red) 
1/2 cup of Mushrooms 
1/2 cup of Baby Tomatoes 
1/2 cup of Zucchini 
1/2 cup of Tofu/chicken *optional* 
1/2 cup of Rice 
2 tablespoons of Soy Sauce 

Chop up veggies and put them in a bowl to the side 
Boil 1/2 a cup of Basmati or Brown rice 
Fry your tofu or chicken till it is semi-brown 
Add in your veggies and stir fry for 2-5 mins on medium heat, make sure they are only 1/2 cooked (keeps the nutrients inside) 

Then add your rice and soy sauce - blend through then take it off the heat 
Pour into a bowl and eat! Makes 1-2 serves 

 

Roasted Vegetable Pasta

Linguine pasta (gluten free or fresh)
1 Jar of sundried tomato pesto 
Vegetables for roasting (baby zucchinii, capsicum, carrot, cherry tomatos, baby egg plant)
1 tablespoon dried herbs
Onion
Garlic
Olive Oil
1/2 Lemon

STEP 1:
Cut up as many vegetables as you want and put on a roasting tray
Sift dried herbs over the top
Drizzle with olive oil
Roast in moderate oven for roughly 15-20 minutes (depending on your oven)

Start cooking the pasta also.

STEP 2:
Dice and fry onion and garlic in frying pan
Add roasted vegetables
Add 1/2 jar of sundried tomato pesto
Add the juice of 1/2 the lemon

Then add the pasta to the vegetables and serve with a pinch of parmesan cheese!