This dish is great for filling tortillas, or tacos, dipping corn chips in, or just eating on its own….or maybe it’s just an excuse to use as a vehicle for grilled cheese…
1 tin kidney beans, drained & thoroughly rinsed
1/4 cup tomato based pasta sauce (check ingredients that there is no sugar added)
1 cup kale, rinsed & finely chopped
1/2 cup cheese grated
*turn grill to about 200 degrees celsius*
1. Mix beans, sauce & kale together
2. Put in a small glass oven dish
3. Top with cheese
4. Throw under the grill for about 5-10 minutes or until golden brown.
Dip in some corn chips, scoop some into a taco or fold some up into a tortilla. Regardless, it’s not going to last long!
Any excuse for brownies, right? I seem to make a different variation every time depending on what I have in the cupboard.
This simple brownie is just thrown together In a food processor:
1/3 cup almond meal
1/4 cup cacao
2 tablespoons coconut oil
2 tablespoons black tahini
3-6 organic raspberries (optional)
Throw all ingredients into a food (except raspberries) processor until it looks like a crumb consistency.
Pat down in a container or glass oven dish lined with baking paper approx 12cm x 12cm
Top with raspberries
Throw in the freezer for about 20 minutes, then take out & eat immediately.
I often make chickpea fritters for my kids – it’s easy & I can hide whatever veggies in there without them noticing (so long as they aren’t too green…) but tonight I only had lentils so here goes with yet another of my free styling dinners
Serves 3 (ok, so me & my 2 kids but probably average 3 adults)
1 tin lentils
2 eggs (use chia eggs my vegan friends)
1/4 cup gluten-free flour (I used buckwheat, but if you prefer, just use plain flour)
1/3 cup baby spinach, finely chopped
1/4 cup baby peas
A NOTE ON THE VEGGIES: use whatever veggies you want – steamed sweet potato, mashed steamed broccoli are also good.
1. Empty the tin of lentils into a colander. Rinse thoroughly. Let excess water drain off them.
2. In a food processor, blend lentils, 2 eggs & any veg that need blending
3. Tip mixture into a mixing bowl. Add flour & mix.
4. Pan fry lentil fritters in your preferred oil.
5. Drain excess oil on paper towel after removing from pan
6. Assemble & eat asap!
This has to be one of the easiest & satisfying summer drinks….you could even add vodka for a delicious cocktail.
It’s gluten-free, dairy-free, refined sugar free, raw & vegan.
It only requires 2 simple ingredients. Just add water.
2 cups pineapple, chopped then frozen overnight
10 mint leaves – you don’t even need the mint leaves if you don’t like.
1/4 cup water.
1. Throw pineapple in the blender & as it is blending, slowly add the water to get your desired consistency (I like mine like a slurpee)
2. If you want mint through the frappé, add it while blending. Otherwise ignore!
I decided on Sunday after being given a gorgeous Kikki K meal planner book, I would do exactly that – plan my meals & actually follow them. It lasted approximately 1 day before I digressed…& this is the result
INGREDIENTS – this makes enough for about 4 people (translation 2 people in our house…)
8 free-range eggs
1/4 cup grated cheese such as Parmesan to add some saltiness (Optional)
1/2 cup baby peas
1 cup rocket
1 tbspn rosemary, slightly dried
Chilli, to taste
HOW TO GET TO THE FINISHED PRODUCT
1. Whisk up eggs & ricotta for no more than a minute
2. Throw in grated cheese if using
3. I did a very unladylike job of tipping a teaspoon of olive oil in each of the little casserole dishes (approx 15cm diameter each) then using my fingers to ensure the oil was spread all over the dishes so the pastry wouldn’t stick.
4. I would love to say to delicately place the pastry in the dishes but I did get each piece in eventually, with no holes – just fold the edges over.
5. Tip the egg & ricotta mixture in, then add the peas, rocket & rosemary.
6. Pop in the oven for 40 minutes at 180 degrees – you may need to put some foil over the top to prevent it going too dark
Eat straight away!
I’m pretty fortunate to have been working permanent part-time for the past 4 years (since having kids). My colleagues joke that every weekend is a “long weekend” for me, however those of you with energetic kids (esp 2 boys aged 4 & nearly 3!) will attest to, it ain’t no holiday. Today however I decided to pretend it was still the weekend & cooked up this vego feast for me, myself & I.
I try to balance the flavours of my meal – earthiness of mushrooms, saltiness of haloumi, peppery rocket & sweet baby peppers all work really well together.
What I used to make this vego fry up:
1 big flat mushroom
1/3 block haloumi
1/2 cup rocket
2 baby peppers (capsicums)
2 tspns dukkah
2 tspns olive oil
1 sprig rosemary
1 pinch chilli
**about a week ago in a jar I combined 2 tspns dukkah, 1/4 cup olive oil, a pinch of chilli & 1 sprig of rosemary – it has been marinating nicely & can be used on so many things.
How to make it –
I assume everyone reading this has some cooking knowledge so I don’t go into too much detail such as reminding you to turn on the stove.
Fry the haloumi, peppers, mushrooms in a pan (or in a pan each if you prefer). Once you remove them, throw in the rocket for about 30 seconds til wilted.
Serve on a plate w dukkah, olive oil, rosemary & chilli