Proscuitto & White Bean Soup

Ingredients:

• 1 large white onion
• 2 Shallots
• 6C Chicken Stock
• 3 Cans white Beans
• 3 bay Leaves
• 2 Springs Rosemary
• salt & pepper
• 1 Packet Proscuitto

Prep:

• chop and saute the onion & shallots over a medium heat for 8mins.
• Add the stock, beans, bay leaves, rosemary & 1/2 the packet of Proscuitto.
• Bring to a simmer for 20 mins.
• Remove the bay leaves & rosemary & roughly blend the soup.
• Add salt & pepper to taste
• Use the remaining prosciutto as garnish
• Serve with crusty baguette

Brown Rice & Beans with Ginger & Lime

Below serves 3-4

• 2 tbsp olive oil
• medium onion (diced)
• 1 cup brown rice
• 1/4 C Parsley
• 1tsp ground coriander
• 1tsp cumin (heaped)
• 1 14oz can black beans
• 1 C chicken broth
• 2 red chillies (diced)
• 2 garlic cloves (finely chopped)
• 1 tsbp grated fresh ginger
• Zest & juice of 1 lime
• 1 Avocado
• 1/4 C crumbled feta
• 1 14oz can tinned tomatoes (strained of juice)
• Additional lime quarters (for serving)

• Set the rice to cook in a rice cooker or pot
• In a pot, over medium heat, add the onion & garlic, stir occasionally until softened, around 5 min
• Add the ground coriander & cumin, stir for 1min
• Add the beans, broth, chillies & tinned tomatoes, bring to boil & reduce to simmer for 10min
• Mash beans down and stir in the grated ginger, lime juice & lime zest and let sit for another 1-2min
• Serve rice with the beans & top with the parsley, avocado, lime quarters & crumbled feta on top.

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

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

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