I love homemade Basil Pesto – this recipe is quick and sure to please your dinner quests.
In a food processor add 4-5 large handfuls of fresh Basil leaves
1 handful of pine nuts
1/2 a lemon squeezed,
1 Tbsp minced garlic,
1/4 cup of Almond milk
Salt and pepper to taste -blend all ingredients together and set aside in the fridge.
Cook some penne pasta on the stove top with a pinch of salt.
In a fry pan add:
3 large tomatoes quartered
1/4 cup sun dried tomatoes
1 large zucchini cut into discs
1 Tbsp minced garlic
1 Tbsp of Italian herbs
1 Tbsp tomato paste
2 Tbsp water
1 Tbsp olive oil
Salt and pepper
Once the penne is cooked, stir through the Basil pesto and keep warm on the stove top. Fry the veggies and then serve on the pasta.
Boil 2 cups of rice and set aside to cool and dry – I usually leave my cooked rice in the fridge covered with a tea towel overnight to dry out.
In a fry pan add 1 Tbsp Olive Oil
Finely shredded cabbage
Minced Garlic and Ginger – 1 Tbsp of each
Cook these ingredients until soft and combined.
Add to the fry pan 1 large grated carrot
1 Large zucchini diced
Frozen peas and green beans
1 large brown onion diced
Fry all ingredients together until cooked – add some more olive oil if needed.
Slowly add the rice and stir through with the veggies.
Add soy sauce to taste – I usually add the soy sauce, stir, taste and repeat until the desired quantity is reached.
A filling and light meal perfect for an early summer evening.
Quarter 5 small potatoes, boil and set aside to cool.
Boil 1 1/2 cups of brown and red rice (you can switch for quinoa or couscous if you like)
Once the potatoes and rice are cool – place the potatoes in a fry pan with a small splash of olive oil, 1/2 a lemon squeezed, fresh chives and lemon pepper seasoning. Gently heat and let the flavours combine.
To the rice, add mixed leaf lettuce, cherry tomatoes, Italian herbs, 2 Tspn olive oil and 1 Tspn apple cider vinegar. Toss the salad together and add salt and pepper to taste.
Quick healthy breakfast!
In a blender add 5-6 strawberries, a hand full of blueberries and 1 cup of soy or almond milk. Blend until smooth. Serve with freshly cut orange and wholemeal toast.
An absolute taste sensation – Garlic and Ginger, always a winner!
The mushroom garlic sauce – prepare this first and set aside:
1 Tbsp SR flour
1 Tbsp Nutalex – vegan butter
1 heaped Tbsp minced garlic
1 cup almond milk – or other
Salt and pepper
Freshly cut chives to taste
Stir and set aside
Add mushrooms to a fry pan with a splash of oil and gently soften – once slightly soft add the garlic sauce.
Whilst cooking mushrooms, also cook the green beans and Shallots in a splash of oil and 2 Tbsp of minced ginger – add salt and pepper to taste.
Serve the mushrooms in garlic sauce on rice and plate up beans and shallots.
On high heat quickly stir fry the chick peas, broccoli, carrot, lightly boiled potato with baked garlic cloves, sriracha, smoked paprika, olive oil, salt and pepper.Serve on brown rice and with avo smash containing (fresh avocado, cherry tomato, minced garlic and lime juice).
This one is spicy but warms the soul. So many flavours, everything in the pantry and so little time to put together!
In a fry pan gently cook and blend the following:
* 3 garlic cloves
* Tbsp of grated ginger
* 1 Onion and 10 cherry tomatoes halved
* 1 Tspn cinnomon
* 2 Tbsp cumin
* 1/4 Tspn tumeric
* 1 Tspn cayenne pepper
* 2 Tbsp of tomato paste
* 1 Tbsp of Nutalex
* Salt to taste
* 3 cups of water
* Hand full of Spinach
* 1 cup of cooked red lentils
Boil the potato and broccoli and then add to the fry pan.
Serve on Steamed rice.
Sweet and filling – these veggie balls are a great quick dinner!
Grate 1 large zucchini and 1 large carrot.
In a mixing bowl add the zucchini, carrot 1/2 cup SR flour, 1/2 cup bread crumbs, 1 Tbsp minced garlic, 2 Tbsp lemon pepper and 3 Tbsp tomato relish – mix together and roll into 12 balls. Place the ball in the fridge for 1/2 an hour to set.
Slice 1 large onion and cook off gently in a pot on the stove top. Add 1 cup of Vegan gravy to the onions, mix together until thick.
Cook the balls in a fry pan in canola oil on a medium heat.
Serve with green beans and potato wedges.
This was a hearty and nutritious meal – enough for left-overs too!
Cook 2 cups of green lentils rinse off and let them cool.
Peel and chop 2 large carrots and boil on the stove with some frozen corn and peas.
Peel and chop 8 medium potatoes and boil until slightly soft and let cool.
Place the lentils, carrot, peas and corn in a large deep fry pan with 10 cherry tomatoes halved. Add 1 1/2 cups of prepared Vegan gravy, 2 Tbsp tomato paste, 1 Tbsp minced garlic and 3 Tbsp vegetable vegeta. Slowly cook on a moderate heat and let thicken. Add salt and pepper to taste.
Once the mixture is thick, pour into a large baking dish and place the potatoes over the top. Sprinkle some soy cheese, sweet paprika and fresh chives over the top and bake for 20 minutes in a hot oven.