Month: April 2020

Ragù di verdure

Ragù di verdure

Description Italian Vegetable Ragu from Enrico Bianchi The recipe is for four portions. Recipe Notes It is a simple recipe but it is really tasty, I love it. Try it and let me know what you think. Ingredients 1 garlic clove 20g of chopped onions 80g of 

Eggplant Parmigiana – Smoked Mozarella

Eggplant Parmigiana – Smoked Mozarella

About Don’t expect that there will be any leftovers when you serve up this juicy vegetarian dish oozing with cheese. The eggplants have a lovely charred taste after being on the barbecue. It is a nice vegetarian option with the combination of eggplant, smoked mozzarella 

Easy Autumn Broth

Easy Autumn Broth

Simple as you like soup broth served with toast on a cold day for lunch, you can’t beat it!

Ingredients

  • Onion
  • Carrot
  • Celery
  • Coriander or other fresh herbs
  • Spring onion
  • Vegeta or other vegie stock
  • Garlic

Directions

  1. Dice all veggies and garlic. Throw them in a pot with as much water as you like. Scale up the veggies and water based on amount of portions you want.
  2. Add a teaspoon of vegeta or other veggie broth.
  3. Bring to boil then turn down and let simmer for 5mins.
  4. Serve with fresh herbs and spring onion thrown on top add chilli flakes of you like and a nice warm piece of toast
Simple Celery Soup

Simple Celery Soup

A healing bowl of Celery Soup- comforting, affordable and flavorful, that can be made in  35 minutes. Healthy, delicious and vegan adaptable! Prep Time: 15 Cook Time: 20 Total Time: 35 minutes Category: Soup, vegan, Gluten free Method: Stove top Cuisine: Northwest Ingredients 2 tablespoons 

Pumpkin pie

Pumpkin pie

Description Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat Source https://www.bbcgoodfood.com/recipes/pumpkin-pie Nutritional Info Calories : 357Fat : 18gSaturated fat : 7gCarbs : 45gSugar : 27gFiber : 2gProtein : 5gSalt : 0.65g Ingredients 750 g 10 oz 

Funky bombay potatoes

Funky bombay potatoes

A simple, full flavoured meal or side to complement another dish

  • 800g or however many spuds you like
  • 4 fresh tomatoes diced or a can
  • 2 big handfuls of green beans
  • 2 cloves of garlic or more
  • 1 big chunk of ginger
  • 1 onion or two
  • 1/2 a teaspoon of Turmeric
  • 2 teaspoons of ground coriander
  • 2 teaspoons of Garam masala
  • 1 teaspoon of ground cumin
  • A pinch or two of salt
  • 2 tablespoons of oil
  • A few fresh chillis
  1. Chop up the garlic, ginger, chilli and tomatoes.
  2. Chop the potatoes into small quarters or pieces if they are already large and boil them for at least 10 minutes before setting aside.
  3. Chop up the onion and simmer on medium heat in a big pan with the oil. When the onion is fragrant, add and mix the spices as well as salt, ginger and garlic.
  4. Add the potatoes and let the spices coat them. Cook for a few minutes then add the tomatoes and chilli. When the tomatoes have thickened up a bit then lastly add the beans until cooked and add more spices or salt to your liking.

Note: If you like softer potatoes, then cook for longer than 10 minutes. You can also blend the tomatoes with the garlic and ginger so it becomes smoother.

Big Arse Vegan Breakie

Big Arse Vegan Breakie

Vegan take on a traditional fry up breakfast. Great for any time of the day. Ingredients Tofu (silken for soft type egg style or firm for firmer) Capsicum, mushrooms, onions – or whatever veggies you have at hand Baked beans Toast Smoked paprika Chili Garlic