Tag Archive | Vegetarian

Quinoa Salad – With a bit of a kick.

Quick & easy!

  • 3 C cooked Quinoa
  • 3 Carrots (peeled & diced)
  • 1 Zucchini (diced)
  • 1 Red Pepper (diced)
  • 1 can Black Beans (rinsed well)
  • 1/2 – 1 C chopped fresh Parsley
  • 2 – 4 tbsp minced Jalapeño ( I used ones out of a Jar)
  • juice of 2 Lemons.
  • 1/4C (or slightly less) Olive Oil
  • Salt (to taste)
  • 4 tsp Cajun Spice

First combine all the ingredients listed above into a large bowl and stir well (apart from the Quinoa, Olive Oil & Salt) .

Lastly add the Quinoa & Olive Oil into the same bowl, stir in well and then season to taste with Salt.

I’ve found this keeps OK in the fridge for up to 2 days without drying out too much as the Olive Oil helps keep things moist.

photo 1-1

Pea & Mint Soup

Frozen peas are fine to use with this one. Don’t be afraid to be generous with the mint & goat yogurt

  • 1TBSP Olive oil
  • 1 leek chopped
  • 2 cloves garlic chopped
  • 3 cups stock (veggie or chicken)
  • 1 packet frozen peas (3 cups fresh if in season)
  • 1/4 cup fresh mint ++
  • 1-2 TSP fresh squeezed lemon juice
  • 1/2 cup goat yogurt ++
  • Over a medium heat warm the olive oil.
  • Add the leek, garlic & some fresh ground pepper – 5 mins.
  • Add the broth, bring to the boil then add the peas – cook for 10 mins.
  • Remove from the heat, add the mint leaves and let stand for 10 mins.
  • Blend the soup, stir in the lemon juice and goat yogurt.
  • Add salt to taste


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.

photo (2)

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

Vegetarian Spelt Crust Pizza

Feeds two (hungry) people. Not all ingredients below were used at once!

  • Spelt pizza base
  • Tomato paste
  • Cheese (I use lactose free mozzarella)
  • Red Pepper
  • Tomatoes
  • Mushrooms
  • Pineapple
  • Garlic & herbs (rosemary, basil & chives)
  • Zucchini
  • Pre-cook the spelt base for 5 mins before adding the toppings (The crust should start to bubble but not brown)
  • Spelt pizza base recipe here (This can be made up to 2 days ahead and refrigerated) 
  • To freeze the dough, roll to desired shape, sprinkle with flour, wrap it in plastic wrap, wrap it again in aluminum foil, and freeze it. (Will then last 2 months)
  • Total cooking time (assuming spelt dough is pre-made) – 40 mins

Pizza – Zucchini, herbs, mushrooms & tomatoes .