Tag: clean food

Fatteh

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This is my version of Fatteh, a traditional Middle Eastern dish usually made with crispy baked flatbread, yogurt and chickpeas. My version has slightly more spice, and while usually eaten for breakfast, this is a dish that also makes for a super quick and easy dinner!

Don’t eat this with utensils – the mess is half the fun!

Ingredients (for 2):

  • 1 x 400g can chickpeas, drained
  • 1.5 cups plain Greek yogurt
  • 1 tbsp honey
  • 2 cloves garlic, finely chopped
  • 1 tsp Ras El Hanout
  • 1/4 cup almonds, flaked or crushed
  • Lebanese or Turkish bread (as much as you feel like really)
  • Olive oil

Method

  1. Preheat the oven to 200*C. Cut up the bread into pieces, spray with olive oil and bake until golden and crispy.
  2. In a fry pan on medium heat, toast the almonds until crispy. Set aside.
  3. In the same pan, cook the garlic in the olive oil until fragrant. Add the chickpeas, honey and Ras El Hanout and cook for another 3-5 minutes.
  4. To serve, place the Greek yogurt in a bowl and top with the chickpea mix and almonds. Serve alongside the toasty bread.

Vegan Chickpea Stew

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I was at a loss as to what to name this. It’s technically not a curry. It is more like a tagine in texture, just not cooked in a clay tagine pot. Whatever you call it, it’s delicious, earthy, and packed full of veggies!

Ingredients (serves 4)

  • 300g passata
  • 3/4 cup vegetable stock
  • Extra virgin olive oil
  • 2 tsp crushed garlic
  • 1 small potato
  • 1/4 medium sized butternut pumpkin
  • 1/2 large eggplant
  • 1 can chickpeas, drained
  • 1.5 tsp Ras el Hanout (or Moroccan spice mix)
  • 125g baby capsicums
  • 3 large carrots
  • Handful fresh flat leaf parsley
  • 1 tsp fresh garlic chives
  • Spinach leaves, cherry tomatoes and brown rice to serve

Method

  1. Dice the potato, pumpkin, eggplant, capsicums and carrots into large chunks of similar size.
  2. In a large fry pan over medium heat, briefly sauté the garlic in olive oil until fragrant.
  3. Add the potato, pumpkin, carrots, 1/2 cup chicken stock and passata with the spice mix and bring to a simmer until soft (about 15 minutes).
  4. Add the eggplant, capsicums and fresh herbs, and continue to simmer until soft (about 5-10 minutes).
  5. Remove from the heat and stir in the chickpeas. Serve with fresh baby spinach and brown rice, with cherry tomatoes to garnish.

Vegan Pumpkin Soup

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Warms the soul as well as the belly!

Ingredients (serves 2-3)

  • 200g butternut pumpkin
  • 4 large carrots
  • 125g can coconut cream
  • 4 fresh sage leaves
  • 1 sprig fresh rosemary
  • 1 litre vegetable stock
  • Chives to serve

Method

  1. Preheat the oven to 200*C and roast the pumpkin and carrots until soft and golden. Allow to cool slightly.
  2. Place the roasted pumpkin and carrot, sage, rosemary, stock and coconut cream in a blender or food processor and blend until smooth. Alternatively, place the mixture in a large bowl or saucepan and blend with a stick blender until smooth.
  3. Serve hot with chives on top.

Pie Maker Savoury Muffins

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After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

I made two different flavours of these by changing the spice, otherwise the base recipe is the same!

 

Ingredients (makes 12)

Method

  1. Turn on the pie maker.
  2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
  3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
  4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
  5. Store in an airtight container in the fridge if they don’t all get eaten!

One Tray Mediterranean Chicken Bake

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This is one for those ‘cooking when you can’t be bothered cooking’ kind of days!

Ingredients 

  • 4 chicken breasts
  • 2 medium zucchinis
  • 500g mushrooms
  • 2 red capsicums
  • I head of broccoli
  • Herbs of your choosing – I used my favourite garlic lovers mix from Gewurtzhaus but a clove of garlic and a generous sprinkle of mixed herbs or parsely + oregano will work just fine!

Method

  1. Preheat the oven to 180*C. Line a baking dish with paper or grease with olive oil.
  2. Chop the zucchinis, broccoli and capsicum into roughly even sized chunks.
  3. Place the vegetables on the bottom of the dish, then place the chicken on top, covered with a little olive oil and the herbs of your choosing.
  4. Cover with alfoil and bake until cooked through (about 30 minutes). Remove from oven when chicken is just cooked (as the veggies will be cooked underneath). Serve hot or use as meal prep to fill the freezer!

Pumpkin, banana and rhubarb loaf

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This was an experiment I’ll admit, but it was a rather delicious one. This is a great way to use up any leftover roast / boiled pumpkin as well as old bananas. The rhubarb is entirely optional and was just what I had in the fridge!

Ingredients 

  • 1/2 cup flaxseed meal, 1/2 cup buckwheat flour and  1/2 cup vanilla pea protein  –> BUT you can substitute ALL of this with 1.5 cups of plain flour of your choice + 1 tsp vanilla
  • 1 tsp baking soda
  • 2 over-ripe bananas (must be over-ripe for this to work!)
  • 100g roasted or boiled pumpkin
  • 2 eggs
  • 1 cup almond milk (or whatever milk takes your fancy)
  • 2 tbsp Nuttalex olive oil spread (or just use butter or coconut oil)
  • If using rhubarb – bake 4 stalks of rhubarb until soft, then mush with a fork until it forms a rough puree

Method 

  1. Preheat the oven to 200*C and line a brownie tin with baking paper.
  2. Place the pumpkin, banana, milk, eggs and butter in the blender and blend until smooth.
  3. In a large mixing bowl, combine the flaxseed, buckwheat, protein powder and baking soda, then stir in the mixture from the blender until well combined.
  4. Pour into the baking dish and swirl in the rhubarb by placing small blobs on top and dragging through the mixture with a butter knife.
  5. Bake until firm and risen (about 25-30 minutes). Allow to cool, the cut into slices (I find it easier to cut into 9 chunks, and then cut these in half through the middle).

Honey Mustard Pumpkin Seeds

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Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

Ingredients

  • 1/8 cup pumpkin seeds
  • 1 tsp mustard
  • 1 tsp honey

Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

Roasted Cauli Salad with Tahini Turmeric Sauce

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Another easy meal-prep option that’s vegan and gluten friendly, packed full of nutrition with a hint of spice!

Ingredients (serves 4) 

  • 1 small cauliflower
  • 1 large eggplant
  • 200g pumpkin
  • 4 large kale leaves, washed and de-veined, then finely chopped
  • 1/8 cup cranberries
  • 1/8 cup flaked almonds
  • 1/2 cup plain coconut yogurt (can use plain Greek instead)
  • 2 tbsp tahini
  • 2 tsp turmeric

Method

  1. Preheat the oven to 180*C and line a tray with baking paper.
  2. Wash and chop the cauliflower, eggplant and pumpkin into similar sized pieces. Roast the cauliflower and eggplant on the same tray until slightly charred around the edges (about 40 minutes), and roast the pumpkin until soft and golden (about 30-40 minutes).
  3. Make the yogurt sauce by mixing the yogurt, tahini and turmeric until well combined.
  4. To assemble the salad, place the kale on the bottom, then top with the vegetables, then add the yogurt sauce, and sprinkle the almonds and cranberries on top.

One Tray Chicken, Pumpkin and Mushroom Bake

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This was a crazy Saturday afternoon experiment. While it didn’t turn out Insta-pic perfect, it did make for some fantastic meal prep with minimal washing up.

Ingredients (serves 4) 

  • 200g Kent pumpkin
  • 2 large sweet potatoes
  • 500g mushrooms
  • 1 bunch asparagus
  • 150g baby spinach leaves
  • 4 small chicken breasts
  • 1/4 cup reduced salt chicken stock
  • 1.4 cup fresh chopped parsley
  • 4 fresh basil leaves
  • 1 microwave packet of brown, red and wild rice

Method

  1. Preheat the oven to 200*C. Lightly spray a baking dish with oil.
  2. Wash and chop the pumpkin and potatoes into small pieces and add to the dish. Bake until starting to soften (15-20 minutes).
  3. Add the mushrooms, asparagus and chicken breasts to the dish and bake until the chicken is almost cooked through (20 minutes). Add the spinach leaves and herbs and bake for a further 5 minutes until the leaves are wilted.
  4. Just prior to serving, cook the rice as per the packet directions and add to the dish.