Salad Jars

Jars will keep for 4-5 days, just keep them upright and only shake in the dressing when you’re ready to eat them. The idea is the ingredients at the bottom (Sugar Snap Peas & Red Peppers) will sit ok in the dressing for several days.

Dressing. Amount of dressing used per jar is down to personal preference, below was enough for me for 2 jars (I used 1L Mason Jars.) I think you could easily sub in any vinaigrette based dressing here instead.

• 2tbsp Olive Oil
• 3tbsp Rice Wine Vinegar
• 1/2 tbsp freshly grated ginger
• 1/2 tbsp honey
• dash sesame oil

Salad. Put the dressing in first. Ingredients are then layered in, in the order shown from the bottom up. I think the ingredients used here are pretty flexible based on personal preference; just be sure to use ingredients in the bottom that can sit ok in the dressing for a few days.

• Sugar Snap Peas
• Sliced Red Pepper
• Edamame (shelled)
• Carrot Ribbons
• Vermicelli Noodles
• Red Kidney Beans
• Tofu Slices (lightly fried in canola & sesame oil, then doused in a mix of sweet chilli & soy sauce)
• Diced Cucumber
• Spinach

Shake jars when ready to eat! (you may want to add additional dressing on top like sweet chilli just before you eat it)

Recipe adapted from one originally by Lynda Diamond in Impact magazine.

Vegetarian Lasagna

Makes 8 portions. Can easily be made vegan by omitting the eggs & using only Vegan cheese

• 2tbsp Olive Oil
• 1 red onion – diced
• 6 cloves garlic – minced
• 1/4 tsp chilli flakes
• 2 zucchinis – diced
• 2 red peppers – diced
• 5 large white button mushrooms – diced
• 1 eggplant – diced
• 2 bay leaves
• 1/2 tsp each of thyme, oregano, salt & pepper
• 1 can tinned chopped tomatoes
• 1/4 cup each of fresh basil & parsley
• 2 eggs (optional if you want to keep this recipe vegan)
• 1/4 tsp nutmeg
• 2 cups cheddar cheese (lactose free or vegan)
• 3 cups mozzarella cheese (lactose free or vegan)
• 1 cups manchego sheeps cheese (or vegan)
• 15 brown rice lasagna sheets

• Over a medium heat cook the Onion, Garlic & Chilli flakes ( 6 mins)
• Add zucchini, red peppers, mushroom, eggplant, bay leaves, thyme, oregano, salt & pepper (10 mins)
• Stir in the tomatoes, bring to the boil and reduce to simmer, stirring occasionally (30 mins)
• Boil the pasta to within 2 mins of cooking time, drain and set aside in cold water.
• In a bowl beat the eggs with the nutmeg. Add all the cheese apart from 1 cup of the mozzarella.

• Arrange 1/3 of the lasagna sheets in the bottom of a 9″ x 13″ baking dish.
• Add 1/3 of the vegetable sauce
• Top with 1/3 of the remaining lasagna sheets
• Add 1/2 the cheese
• Add 1/3 of the vegetable sauce
• Top with the remaining 1/3 lasagna sheets
• Add the remaining 1/2 the cheese
• Add the remaining 1/3 of the vegetable sauce
• Sprinkle the remaining 1 cup of set aside mozzarella
• Cover with foil bake at 375F (190C)  – (20 mins)
• Uncover and bake – (25 mins)

• Total prep & cooking time – 1hr 45 mins

Tuna Pasta Bake

makes 6-8 portions. (Costs are very approx) Quick easy comfort food & portions can be easily frozen.

• 600g brown rice pasta (penne or rigatoni)
• 50g margarine
• 200g Lactose free strong chedder cheese OR vegan cheese
• 50g Manchego sheeps cheese OR vegan cheese
• 1/2 C Spelt flour
• 600ml lactose free skim milk (or soy milk)
• 2 x 160g Tuna
• 1 can corn
• 1 zucchini diced.
• chopped parsley
• Salt & pepper to taste
  

• Boil the pasta to within 2 mins of cooking time, drain and set aside.
  
• Pre-heat the oven to 180 degrees
• Melt the margarine in a pan over a medium heat. Stir the in flour (1 min) then gradually stir in all the milk. Add all of but 1 handful of the cheese. (cheese is grated)
• Mix the pasta, sauce, tuna, corn, zucchini  & parsley in a large baking dish. Sprinkle the remaining cheese on top.
• Cook for 20-25 mins or until the cheese on top is brown.

• Total cooking time – 40 mins

 

Roasted Tomato Soup with Croutons

This is lightly adapted from `Vegan Family Meals` by Ann Gentry; a book given to me for my birthday by my very good friend Lucy.

• 3.5lb Ripe Vine Tomatoes
• 1/4 cup + 2tbsp Olive Oil
• 1/4 cup Balsamic Vinegar
• 12 Large cloves Garlic, chopped
• 3 tsp Salt
• 1 tsp fresh ground Black Pepper
• 2 medium/large Red Onions
• 1/4 cup lightly packed fresh Basil, chopped
• 2 tbsp fresh Parsley, finely chopped
• 1 1/2 fresh Tyme, finely chopped
• 5 cups Organic Veg Stock, or Water

• Heat the oven to 500. In a large bowl toss the tomatoes, 1/4 cup Olive Oil, 1/4 cup Balsamic Vinegar, 2 tsp Salt & 1tsp Black Pepper. transfer the mixture to a large heavy rimmed baking tray (arranging the tomatoes in a single layer skin side down) Roast until the tomatoes are charred on the edges, around 40 mins.
• Heat the remaining 2tbsp of Olive oil in a large pot over a medium heat. Add the onions & the remaining 1tsp Salt. Stir often, until the onions are soft (around 10 mins) Add the Basil, Parsley & Tyme and saute for about 1 min. Stir in the roasted tomato mixture and bring to a simmer. Add the Veg stock (or water) and simmer for around 8 mins.

• Total cooking time – 1hr 10mins

Herbed Croutons.

• 1 crusty French Bagette, chopped into 1/2 inch cubes
• 1/2 tsp Dried Basil
• 1/2 tsp Dried Rosemary
• 1/2 tsp Fresh ground Black Pepper
• 1/2 tsp Salt
• 2 tbsp Olive Oil

• Heat the oven to 375. Toss the bread cubes, Basil, Rosemary, Black Pepper & Salt in a bowl. Drizzle the Olive Oil over the bread cubes. Arrange the bread cubes in a single layer on a rimmed baking sheet.
• Bake until the croutons are golden brown, around 15 mins

• Total cooking time – 20mins

Toasted Pumpkin Seeds

I always used to throw the Halloween pumpkin seeds away, but this year I thought i’d try and do something with them. Turns out toasted pumpkin seeds are really tasty… who knew!

• 1 Large Pumpkin, seeds rinsed
• 2 tbsp Butter, Margerine or Oil
• Salt, to personal preference

• Pre-heat the oven to 350. Pre-Boil the pumpkin seeds for 10 mins in Salt Water.
• Spread the melted Butter, Margerine or Oil onto a baking tray, spread the seeds out on top and sprinkle with salt.
• Bake for 20 mins, turning half way through, until browned.
• Can be enjoyed whole, no need to shell.

• Total cooking time – 30 mins

Healthy Vegan Banana Bread

Really easy to make, and ingredients can be added or subbed, as it’s very forgiving. Very similar to the muffin recipe from before, but this time it`s Vegan.

• 2 Bananas (mashed)
• 1/2 cup Apple Sauce
• 1/2 cup Pure Maple Syrup
• 2 cups Spelt Flour (you could use whole wheat or all purpose flour)
• 1 tsp Baking Soda
• 1 tsp Cinnamon
• 1/4 tsp Nutmeg
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1/2 cup Raisins
• 2 tbsp Canola Oil
• 1 tsp Pure Vanilla Extract
• 1/4 cup Ground Flax Seed

• Pre heat the oven to 350.
  
• In a Bowl Combine the dry ingredients (Ground Flax, Spelt Flour, Baking Soda, Cinnamon, Nutmeg, Raisins & Salt.) In another bowl combine the wet ingredients (Bananas, Canola Oil, Maple Syrup, Vanilla Extract & Apple Sauce.) Add the wet ingredients to the dry ingredients.
• Grease a 9″ loaf pan (or equivalent) and spoon in mixture.
• Bake for around 40-50 mins (a fork through the centre should come out clean.)

• Total prep & cooking time – 60 mins

Chickpea & Carrot Salad

This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades

• 1 – 398ml can of ChickPeas, drained & rinsed
• 2 cups grated Carrot
• 2 small Red Peppers, diced
• 3 Spring Onions, thinly sliced
• 1 Avocado, diced
• 1/3 cup Cilantro
• 1/3 cup Raisins
• 2 tbsp Red Wine Vinegar
• 1/2 tsp Cumin
• Salt & Pepper, to taste

• Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
• I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.

• Total prep time – 10 mins

Lemon & Garlic Shrimp with Red Pepper, Cherry Tomatoes & Goats Cheese over Rice

 

• 3/4 lbs Fresh Tiger Shrimp (or equivalent)
• 1 Lemon (zest grated & juiced)
• 4 Large White Button Mushrooms (optional, down to personal preference)
• 1/4 cup Parsley, roughly chopped
• 2 or 3 tbsp Soft Goats Cheese
• 1 Red Pepper, diced
• 2/3 cup Cherry tomatoes (sliced in half)
• 2 cloves Garlic (thinly sliced)
• 2 cups Rice (I used basmati)
• Salt (pinch, to taste)
• 1 tbsp Olive Oil

• Over a medium heat add the olive oil & partially cook the sliced garlic for 1-2 mins. Add the mushrooms & red pepper and cook for 3-5mins. Add the cherry tomatoes and cook for another 2 minutes. Then add the Shrimp, lemon juice, grated lemon zest, chopped parsley & salt. Continue cooking through until the shrimp is done (be careful not to over cook the shrimp, it should be pink throughout but not rubbery) Remove from heat & stir in the soft goats cheese. Serve over the rice with fresh ground black pepper, to taste.
• This dish can also be prepared with noodles or linguine instead of rice.

• Total cooking time – 35 mins

Roasted Squash Soup

A perfect seasonal Veg to cook with during Fall.

• 2 acorn squash, halved and seeded
• 1 cup peeled and chopped carrots
• 1 cup chopped celery
• 1 cup chopped onions
• 1/2 cup chopped leeks (white and pale green parts only)
• 1/4 cup maple syrup (I used organic)
• 1 tablespoon extra virgin olive oil
• 3 cups veggie stock
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup half and half (or Soy Milk to keep it Vegan)
• Salt (to taste)

• Heat oven to 450.  Lay squash face up in (approx) 1 inch of water in a baking dish.  Bake for 45 minutes (or until soft.)  Remove from baking dish and spoon out the pulp into a large bowl,  blend until smooth.
• Over a medium heat in a large saucepan add olive oil, then the carrots, celery, onions & leeks. Cook until they begin to soften; then add the stock, squash, cinnamon and nutmeg.  Simmer, covered for 40 minutes.  Stir in the maple syrup and half and half (or soy milk) then simmer, uncovered for another 5 minutes.  Blend until smooth, add salt & pepper to taste.

• Total cooking time – 1hr 40mins

Vegan Thanksgiving

• 1 medium sweet potato
• 1 medium onion
• 2 ribs celery
• 1 medium carrot
• 1 leek
• 2 cloves garlic, minced
• 1 can red kidney beans, rinsed & mashed
• 1 packet extra-firm tofu
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 5 lrg white button mushrooms
• 1 tablespoon spicy brown or whole-grain prepared mustard
• 1/4 cup fresh parsley, chopped
• 1/2 tablespoon rubbed sage
• 1 tablespoon thyme leaf
• 1/2 tablespoon dried rosemary, crushed
• 1 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2 tablespoons nutritional yeast
• 3/4 cup quinoa flakes
• 1 head broccoli (steamed on the side)
• 1 bag small red potatoes

• Original Meat(less) loaf recipe can be found here. I subbed the cannellini beans for kidney beans and I also added leek & mushroom to the stir fried veggies section.
• Potatoes were boiled (with some olive oil in the water) then mixed in a bowl with salt, pepper, chopped parsley & margarine.

• Total cooking time – 90 mins (incl. prep & baking time)