Carrot and Parsnip Gratin

After I made my amazing mushroom cauliflower sauce, I remembered I had bought some parsnips from the market. Time to make gratin!

Ingredients (serves 2 as above)

Method

  1. Preheat the oven to 180*C. Lightly grease a baking dish with olive oil.
  2. Grate the carrot and parsnips. Mix with the sauce and pour into the dish.
  3. Sprinkle with quinoa flakes and then mozzarella. Bake until cheese is melted and golden (approx 20 minutes).

Best Ever Veggie Patties

What do you get when you mix protein-rich chickpeas, nutty LSA and a tasty range of vegetables from the market? Some of the best veggie patties I’ve ever made!

Ingredients (makes 12) 

  • 100g pumpkin
  • 100g sweet potato
  • 1/2 small head broccoli
  • 150g baby spinach
  • 1 x 400g can chickpeas
  • 1/2 cup LSA (linseed, sunflower seed, almond meal)
  • 1 large egg
  • herbs from the garden – sage, thyme, parsley, chives, tarragon

Method

  1. Preheat the oven to 200*C and line a baking tray with baking paper.
  2. Chop the pumpkin and sweet potato into small pieces and roast until golden and soft (approximately 30 minutes).
  3. Place the roast pumpkin and potato, broccoli, spinach, chickpeas and herbs into a food processor and process until combined. Add the egg and LSA, and mix well.
  4. Heat a large frypan over medium heat with a small amount of olive oil. Roll 2-3 tablespoons of mixture into balls, place onto the pan and flatten with the back of a spatula. Lightly brown both sides  (don’t cook all the way through).
  5. Transfer the patties to a lined baking tray and bake until firm (approximately 30 minutes). Serve as veggie burgers, as part of a buddha bowl, or as a delicious snack straight from the fridge!

Raspberry Chia Sauce

I went to cooking school in Paris. While I was there, we learned how to make “Canard avec fruites rouge” (duck with red fruits), which was essentially a pan fried duck with amazing raspberry sauce. In my usual habit of trying to recreate things, I tried to make my own raspberry sauce, but with a slightly thicker texture – and so this raspberry ‘jam’ was born. Note that it is supposed to be tart like cranberry sauce rather than sweet like strawberry jam, so don’t get a fright if you put in on your toast and something tastes a little odd!

Ingredients 

  • 200g raspberries (fresh or frozen)
  • 1/8 cup white chia seeds
  • 1/8 cup water
  • 1 tsb balsamic vinegar (flavoured ones work well here, I used fig and guava with success)

Method

  1. Using a fork, gently mash the raspberries. Add the water and vinegar and stir to combine.
  2. Add the chia seeds and continuously stir until starting to thicken. Put aside in the fridge for 5 minutes and stir again (if too thick at this stage, add small amounts of water until it thins out). Return to the fridge until ready to serve.

For example – roasted turkey with spinach, slaw and a sweet potato and pumpkin smash! 

Honey Mustard Pumpkin Seeds

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!

Easy Lemon Beetroot Hummus

I’m of Lebanese heritage on Mum’s side, so hummus is in my blood. Some would say there is too much blood in my hummus stream even. But as much as I love the traditional recipes, I also love to experiment – and this tangy pretty-in-pink version is a great example of how to make better-than-store-bought hummus without the fuss!

Ingredients 

  • 1 x 400g can chickpeas (drained and rinsed)
  • 1 x 200g can beetroot (drained and rinsed)
  • 3 tbsp lemon infused olive oil (or you can use normal olive oil and add lemon zest to taste)
  • 2 tbsp unhulled tahini
  • pinch of sea salt to taste

 

 

Method 

  1. Place the chickpeas, beetroot and tahini in the food processor and blend until starting to combine.
  2. While processing, slowly add the olive oil until the mixture is smooth and creamy, and add the sea salt to taste. Refrigerate before serving to allow the mixture to firm, then serve with your favourite crackers or vegetable sticks.

Peanut Butter Protein Brownies

Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

Ingredients (makes 9-12 depending on how you cut them!) 

  • 1/2 cup coconut flour
  • 1/2 cup flaxseed meal (can substitute with LSA)
  • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
  • 2 eggs
  • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
  • 2 tbs coconut oil, melted
  • 1 tsp baking powder
  • 2 extra-ripe bananas
  • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.

Method

  1. Preheat the oven to 180*C and line a brownie tray with baking paper.
  2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
  3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
  4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
  5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix! 

Muesli Banana Bites

Banana bites, doo-doo doo-doo-doo. (It’s a Muppet joke, sorry).

These tasty morsels are deliciously moreish, full of fibre and make for a satisfying snack that’s easy to hide in my scrub pocket!

Ingredients (makes 12)

  • 2 large over-ripe bananas
  • 2 eggs
  • 1 cup milk or mylk (I used hazelnut coconut milk for something different!)
  • 1/2 cup flaxseed meal
  • 1 cup raw muesli
  • 1 tsp vanilla essence
  • 1 tsp baking powder
  • 1/2 cup coconut flour (can substitute with almond or hazelnut meal)
  • 2 tbsp melted cocoa butter (can substitute for Nuttalex or butter or coconut oil)

Method

  1.  Preheat the oven to 200*C and grease or line a 12 cup capacity muffin tray.
  2. Mash the banana and mix with the eggs, milk and butter until combined.
  3. Mix the dry ingredients together, then add the wet ingredient mix and mix well.
  4. Pour into the muffin tray and bake until golden (15-20 minutes).
  5. Serve warm with natural peanut butter or a squirt of maple syrup!

If you like them a little sweeter, try adding 2 tbsp maple syrup into the mix, or experiment by adding some chopped dates or raw dark chocolate – yum!

Pumpkin Spiced Porridge

It’s only cold here for about 3 months of the year, which means there are 12 weeks of prime-pumpkin-porridge-tasting time to be enjoyed!

Ingredients (serves 2) 

  • 200g butternut pumpkin
  • 1 cup almond milk
  • 1 cup quinoa flakes
  • pinch of pumpkin spice (I use 1 tsp cinnamon with 1 tsp cardamom, 1/4 tsp allspice, 1/4 tsp ground ginger and 1/4 tsp ground cloves)
  • coconut or Greek yogurt and flaked almonds to serve

Method

  1. Preheat the oven to 200*C. Skin and chop the pumpkin into small pieces and roast until soft and golden (approx 20-30 minutes).
  2. Place the pumpkin, spices and almond milk in a blender and process until smooth.
  3. Use the ‘pumpkin smoothie’ as a base to cook the quinoa flakes, on a saucepan over medium heat. Stir continuously (particularly the bottom so it doesn’t stick) until the flakes are soft and the mixture is thick and creamy. If you need to add more liquid, add more almond milk as you go.
  4. Top with yogurt and flaked almonds just before serving.

Tip: The most time-consuming part is roasting the pumpkin. So, roast a large pumpkin early in the week so that there’s plenty on hand to make porridge whenever you fancy!

Vegan Mushroom and Cauliflower Soup

Soup-er easy, nourishing, heart-warming and vegan – it’s just like a big hug in a bowl!

Ingredients (serves 4) 

  • 250g mushroom cups
  • 1 small whole cauliflower
  • 2 cloves garlic
  • 1 litre stock of your choice (vegetable if you’re vegan, chicken if you’re not)
  • 150g shimeji or enoki mushrooms
  • brown rice to serve

Method 

  1. Preheat the oven to 200*C. Chop the cauliflower and the mushroom cups into small pieces of roughly equal sizes. Leave the shimeji mushrooms whole. Spray the vegetables with olive oil, and roast on a lined baking tray until the mushrooms are squishy and the cauliflower is browning / crispy around the edges (approximately 15-20 minutes).
  2. Cook the brown rice as per directions on the packet.
  3. Place the roasted mushroom cup pieces, cauliflower, garlic and stock in the blender, and blend until smooth. Top with the brown rice and shimeji mushrooms. Season with salt and pepper to taste.