Month: October 2017

Garlic Prawns with Fruit and Nut Slaw

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The title is peculiar I know, but how else to describe beautiful Australian prawns lovingly cooked in garlic and macadamia oil, with a drizzle of orange and passionfruit for a tangy hint of sweetness?

Ingredients 

  • 500g Australian prawns (fresh, peeled)
  • 1-2 tsp garlic powder (depending on your taste!)
  • 1/4 green cabbage (or if you’re not a fan, coz lettuce)
  • 1 small head broccoli
  • 2 large kale leaves, de-veined
  • 3 tbsp macadamia oil
  • 1 medium passionfruit, 1/4 cup freshly squeezed orange juice and 1 tbsp chia seeds (or you can use Chia New Zealand orange passionfruit flavour)
  • Nuts to season on top (I would use macadamia usually, but in the photo I’ve used shaved almonds)

Method 

  1. Peel the prawns if not already done, and gently toss in 2 tbsp macadamia oil and the garlic powder.
  2. To assemble the salad, shred the green cabbage, kale and broccoli. Mix the passionfruit pulp (seeds removed) with the orange juice and chia seeds, and stir until starting to congeal. Toss the salad with the fruit mix and 1 tbsp macadamia oil until combined.
  3. Preheat a fry pan over medium heat and empty the entire prawn / oil mix into the pain, and cook until the prawns are just cooked through.
  4. Serve the salad with the prawns and nuts on top.

Chickpea Zucchini Fritters

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This versatile mixture can be used to make small fritters or muffins (or a bit of both like I did!). Both taste great eaten warm with lashings of fresh avocado, but also make for a great cold ‘grab and go’ breakfast laden with protein!

    

Ingredients (makes 12) 

  • 400g can chicpeas, drained
  • 1 medium zucchini
  • 3 eggs
  • 1/4 cup almond milk
  • 1/2 cup plain flour (you can use any flour really e.g. Teff, gluten free, wholemeal, buckwheat or alternatively, use oats  or rolled rye / barley / spelt)
  • salt and pepper to taste (or your favourite seasoning mix)

Method 

  1. Place all the ingredients in the food processor and pulse until smooth.
  2. To make fritters: Preheat a pan over medium heat and spray with olive oil. Cook the mixture in 1/8th cup batches until bubbling on top, the flip and cook for another minute.
  3. To make muffins: Preheat the oven to 200*C. Spoon 1/8th cup of mixture into small muffin cases, and top with a cherry tomato. Bake until golden brown and fluffy (about 15 minutes).

Vegan “Fettuccine Alfredo”

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Next time someone tells you to eat more vegetables, make Fettuccine Alfredo! (“Um, what?!” I hear you say!). This recipe is a great plant-based and gluten-free take on Fettuccine Alfredo, adapted from a similar one on the  Tastemade Facebook page.

Ingredients (serves 4) 

  • 4 medium zucchini
  • 1 medium cauliflower
  • 4 tbs olive oil Nuttalex (or other non-dairy  olive based spread)
  • 2 tsp garlic powder (or 2 cloves garlic, sauteed until soft)
  • 2 tsp onion powder (or 1 brown onion, sauteed until soft)
  • salt and pepper to taste (or your favourite Italian seasoning)
  • 1/2 cup almond milk
  • 200g mixed mushrooms (roughly chopped)
  • 2 tbsp nutritional yeast or grated cashew cheese (or alternatively, I used Extraordinary Food Co Cashew Parmesan)
  • Extra virgin olive oil

Method 

  1. Preheat the oven to 200*C. Break the cauliflower into small florets. Drizzle with olive oil and roast until just charred around the edges and soft (around 15-20 minutes). Allow to cool slightly.
  2. To make the zucchini noodles, use 1 zucchini per person and turn in a spiralizer (you can also buy some zucchini noodles pre-madein the produce section of major Aussie supermarkets).
  3. Place the cauliflower, half the Nuttalex, almond milk and seasoning in a food processor or blender and blend until smooth (note that mine looks slightly lumpy in my pictures as I didn’t blend for long enough and started with too much cauliflower!).
  4. Heat a medium fry pan over a medium heat. Add the other half of the Nuttalex with the mushrooms and sautee until soft.
  5. Remove the mushrooms from the pan and pour the sauce in to heat it up, then add the zucchini noodles and toss to coat (but not to cook, so do this quickly). Serve topped with the mushrooms and your choice of cheese.