Wild Rice and Pinto Beans

Hot Beans and Veg

So much flavour packed into this combination!
Combine cooked wild Rice and cooked and rinsed Pinto Beans in a fry pan.
Add in 1 Tbsp Olive Oil
1 Cup Veggie Stock
1/2 Tbsp Sriracha
1 small lime juiced
1/2 Tbsp nutalex
Sprinkle some veggie vegeta over to thicken the stock

Serve with steamed Broccolini with minced garlic and
Mushrooms coated in sweet paprika and bread crumbs.

Brown Rice and Lentils

Hot Beans and Rice

Amazingly rich and in taste and texture!
In a large fry pan add:
1 Tbsp Olive Oil
Cooked Brown rice
Cooked Italian Style Soup Mix (Beans, Lentils and Peas)
Cherry tomatoes
Mushrooms
1 Large Onion
1/2 a Lime Juiced
1/2 Cup Veggie Stock
2 Tbsp Tomato Paste
1 Tbsp All purpose Seasoning
1 Tbsp Harissa
1 Tbsp Sriracha
1/2 Tbsp Cinnamon
Freshly Cut Chives and Parsley
Combine over a low heat until all flavors have combined.

Spicy Chick Peas and Creamy Garlic Cauliflower

Smokey Chick Peas and Veggies

In saucepan and some rinsed chickpeas olive oil and smoked paprika. Cook until the chickpeas are slightly soft.

Boil some cauliflower and potatoes, once cooked add the creamy garlic sauce (see below)

The creamy garlic sauce:
1 Tbsp all purpose flour
1 cup almond milk
2 Tbsp garlic powder
1 Tbsp nutalex
Fresh cut chives
Salt and Pepper

Serve on some steamed veg (I used zucchini and carrot)

Potato Cakes and Homemade Mayo

Potato Cakes

Boil and mash 5 large potatoes.
Once you have mashed the potatoes with some salt, pepper and butter add to a large mixing bowl.
In the bowl add 1 large onion finely chopped, chives, salt, pepper, 2 Tbsp all purpose flour, 1 cup bread crumbs and salt and pepper. (leave 1/2 cup of the mashed potato aside for later!)
Shape into flat patties,  coat in flour and cook in a fry pan on a medium heat until golden.

The salad:
Shredded carrot, leafy greens, Penne Pasta.
The Mayo:
1/3 cup oilve oil
1/3 cup almond milk
1 Tbsp mustard
also add the 1/2 cup of the mash potato to make a creamy texture.
Add salt and pepper to taste.

Sweet Potato Penne

Sweet Potato Penne

Creamy and healthy Penne Pasta.

Boil some Penne pasta, rinse well with cold water and set aside.

Boil a large sweet potato, carrot and onion in 1 litre of vegetable stock.
Once boiled, decanter into a food processor and pulse until a creamy texture is achieved. Then add:
1 Tbsp Dijon mustard
1 Tbsp minced garlic
1 Tbsp nutalex
Salt and pepper
Pulse until all combined and smooth.

In a large fry pan add cherry tomatoes and peas and cook until soft.
Add the pasta and the slowly combine the sauce and stir regularly to coat the pasta with the sweet potato sauce.

Serve with fresh cracked pepper and chives.

Broccoli Rice Noodles

Broccoli Rice Noodles

A spicy noodle dish full of flavour!
Cook some rice noodles and set aside to cool and dry
In a mixing jug add:
5 Tbsp Soy Sauce
1 Tbsp red chili paste
2 Tspn sesame oil
2 Tbsp White wine Vinegar
1 Tbsp Minced Garlic
1 Tbsp Minced Ginger
1/2 Tbsp all purpose flour

In a fry pan cook stir fry some broccoli and zucchini, add the noodles and then once the pan is very hot add the sauce and keep mixing the sauce with the noodles and vegetables. Once the sauce has evaporated and coated the noodles, serve in a bowl.

Falafel and Couscous Salad

Falaffel and Salad

Sometimes during a busy week, a quick and semi prepared dinner from the supermarket can be just what you need to get an early night.

Yumi’s Falafel Balls – bake in a low heat oven for 15 minutes.
Boil some corn on the cob on the stove top
Mix a Salad consisting of mixed leafy greens, cherry tomatoes and couscous.
Dress the couscous with Italian herbs
Dress the salad with Italian herbs, olive oil and salt and pepper and white wine vinegar.
Serve with some Yumi’s Hommus and a sprinkle of sweet paprika.

Bean and Corn Salad with sweet veggies

Bean Salad

This amazing salad is light, sweet and refreshing – served with Garlic and Sweet Paprika Veggies and Italian Herb Bread.

The SALAD:
Mixed leaf lettuce, Cherry tomatoes, quinoa, mixed kidney beans, sweet corn, cucumber.
The dressing is 1/2 a lemon squeezed, splash of olive oil and salt and pepper to taste.

The VEGGIES:
Slice some carrot and zucchini and cook in a fry pan with olive oil, sweet paprika and minced garlic (all quantities to your individual liking).

The HERB BREAD:
Wholemeal toast with nutalex and mixed Italian herbs. Place under a grill until golden and crispy.