Tag: vegetarian

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Foodie Friday: Eggs with chickpeas, spinach and tomato

Today’s breakfast recipe is by Megann Evans for The Glycemic Index Foundation. Try this to keep the whole family energised and ready for the day ahead.

Eggs with chickpeas, spinach and tomato

Hearty eggs and good quality (low GI) carbs! Here's a one-pan wonder and vegetarian winner.

  • 1 tbs olive oil
  • 1 can chickpeas (drained and rinsed)
  • 1 French shallot (or 2 spring onions) (finely diced)
  • 1 clove garlic (crushed)
  • 2 cups baby spinach
  • 4 eggs
  • 1/4 cup parmesan cheese (shaved (optional))
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 punnet cherry tomatoes (halved)
  • low GI bread ((optional))

  1. In a non-stick fry pan, add olive oil and bring to medium heat

  2. Add the French shallot and garlic, stirring regularly, cook for 2mins (until tender and fragrant)

  3. Add chickpeas and cook for approx. 3 mins

  4. Add spinach and tomatoes and cook for another 2-3 mins

  5. Make spaces in the mixture in the frypan and crack an egg inside of them

  6. Cook for 3-5 more mins or until egg whites are almost set

  7. Cover, and cook for 1-2 mins or until egg whites are set (yolks should still be runny)

  8. Serve chickpea mixture with an egg in a shallow bowl and sprinkle salt, pepper and parmesan cheese shavings, and a slice of low GI toast

Breakfast, Brunch
easy breakfast, healthy, one pan
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Foodie Friday: Avocado lassi and fritters

Today’s recipes come from Mark Best and Delcado Avocados. They’re perfect partners as a brunch appetiser, arvo snack, or late-night treat.

Avocado lassi and fritters

Rich and buttery, avocados are a natural addition to an Indian lassi – a traditional, and very popular, yoghurt-based drink. While the delicious avocado fritters are a perfect partner, rounding out a simple snack.

Avocado Fritters

  • 2 Delcado avocados
  • 2 cups self-raising flour
  • 1 cup tapioca flour
  • 1 heaped tsp baking powder
  • 2 tsp honey
  • 500 ml iced water
  • 1 litre avocado oil for cooking

Avocado Lassi

  • 1 Delcado avocado
  • 1 cup Greek yoghurt
  • 600 ml buttermilk or kefir
  • 1 small bunch English spinach
  • 2 tbsp honey
  • 4 cardamom pods

Avocado fritters

  1. Sift the self-raising flour and baking powder twice into a large bowl.
  2. Whisk in the iced water and honey to obtain a good batter consistency.

  3. Cut the avocados in half and pop the seed by placing your thumbs at the back and pushing outward. Remove the flesh with a large kitchen spoon. Slice each half into 4 slices and coat in tapioca flour. Leave them there for a minute or two to hydrate the flour, allowing it to stick better.

  4. Heat the avocado oil to 180 degrees Celsius.
  5. Coat the floured avocado slices in batter and fry until golden.
  6. Drain on absorbent paper and season with flaked salt. Eat while piping hot.

Avocado lassi

  1. Scoop the flesh from the avocado and put into a tall jug.

  2. Wash the spinach with two changes of fresh water. Trim the stems and reserve to use as straws. Add the 8-10 spinach leaves to the jug. Add the yoghurt, buttermilk (or kefir for a delicious, slightly more acidic alternative) and honey.

  3. Blend with a stick or upright blender. You are after a thick milkshake-like consistency so adjust with more buttermilk or a little cold water.
  4. Garnish with the seeds from the cardamom pods. Serve with straws made from the hollow spinach stems.

You can use any variety of avocado for this recipe.

Appetizer, entrée
Indian fusion
avocado, fritters, lassi, vegetarian

Foodie Friday: tempura tacos with fresh avocado

Chef and cookbook author Luke Hines is encouraging Aussies to embrace the arrival of the misunderstood Shepard avocado by learning how to use and choose them correctly! New YouGov Galaxy research shows…

Foodie Friday: Tandoori chicken wings with lemon yoghurt sauce

These fun-sized chicken wings pack a serious punch of flavour. You can serve these as snacks for a party, or to round it out to a meal, serve the wings…
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Foodie Friday: Cashew caramel protein balls

Foodie Friday

This recipe was developed by Nicola @nourishingnicola for Naked Foods.

Cashew Caramel Protein Balls

Not only do these protein balls take minimal effort to make, they look and taste like the work of a master chef and are packed with healthy ingredients!

Prep time: 10 minutes | Freezing time: 4 hours | Serves: 10-12

Gluten free option, dairy free & vegetarian

Ingredients 

  • 1/2 cup raw almonds
  • 1/2 cup oats (use gluten free oats if required)
  • 1/4 cup shredded coconut
  • 2 tbsp. cashew coconut butter
  • 2 tbsp. salted natural peanut butter
  • 1/3 cup honey
  • 80g dark chocolate

Method

  1. Blend everything (except for dark chocolate) in a high-speed food processor.
  2. Roll into balls and freeze for 2 hours
  3. Melt the dark chocolate and dip/roll each ball in it.
  4. Sprinkle with crushed almonds and freeze for 2 hours.
  5. Enjoy!

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

Foodie Friday: IKEA’s Swedish meatballs

IKEA has released a six-step recipe for its famous Swedish meatballs so Aussies can recreate their own version using staple ingredients. Hooray! Ingredients Meatballs: 250g pork mince 500g beef mince 1…

Foodie Friday: Raspberry & vanilla choc bliss balls

Whip up this healthy treat from Flannerys Organic & Wholefood Market for the kids’ lunchboxes or yourself! Flannerys has stores in Lane Cove, Crows Nest and Mona Vale, Sydney. They offer a…

Foodie Friday: Hidden veggie meatballs and tomato sauce

Today’s recipe comes from our favourite nutritionist Rosie Eyre at By Rosie. She says: “This is a great recipe to hide lots of extra veggies in; either for kids who…
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Foodie Friday: Chai spiced carrot slice

Foodie Friday

This recipe was developed by Jacqueline Alwil @brownpapernutrition for Naked Foods.

Chai Spiced Carrot Slice

Prep time: 10 minutes | Cooking time: 50 minutes | Serves: 10-12

Gluten Free, Dairy Free, Grain Free, Sugar Free & Vegetarian

Ingredients 

  • 1/4 cup melted coconut oil
  • 1/4 cup rice malt syrup
  • 3 free-range eggs, whisked
  • 1 tsp baking powder
  • 1 tsp vanilla
  • 1 tsp turmeric chai spice mix (or try a combo of cinnamon and nutmeg)
  • 1/2 cup almond meal
  • 1 cup grated carrots
  • 1/4 cup sunflower seeds
  • 3/4 cup roughly chopped walnuts
  • 1/4 cup pepitas
  • 1 cup chopped dates
  • 3 tbsp coconut flour

Method

  1. Preheat oven to 160C and line a loaf tin with greaseproof paper.
  2. Place all in ingredients a mixing bowl and mix to combine.
  3. Pour into loaf tin and cook for 45-55 minutes or until a little skewer comes out clean when you pop it through the middle.
  4. Cool in tin for 15 minutes, then transfer to rack to cool completely.
  5. Stores well in the fridge up to 5 days.

Naked Foods is Australia’s destination for sustainable, organic, bulk wholefoods with a focus on sustainability, health, wellbeing and zero waste shopping. Shop online or in-store the first Monday of every month to receive 20% off storewide. That’s this coming Monday ? #thankuslater

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Foodie Friday: Red kidney bean patties with creamy cashew sauce

This recipe was developed by Minako Umehara @365cleaneats for Naked Foods. Prep time: 10 minutes | Cooking time: 10 minutes | Serves: 4 Vegan, Gluten Free and Dairy Free Ingredients …

Foodie Friday: Honey & orange olive oil cake

This easy cake can be made the day before and is the perfect weekend brunch, especially if you’re enjoying finally (safely) having visitors to your home again! Thanks to Mastercraft…
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Foodie Friday: Stuffed eggplant 3 ways

Foodie Friday

This week’s recipe comes from Maxwell & Williams. Maybe give meat-free Monday a go?

Ingredients

3 medium eggplants
1 1/2 cups (300g) mixed rice and quinoa, cooked
1 tin chopped tomatoes
1/4 cup fresh dill, coriander and parsley, chopped
1 tsp salt
1 tsp pepper
3 tbsp Greek yoghurt
1/4 tsp dried mint
1 small avocado
1/3 cup (40g) peas, mashed 1/4 cup (50g) fetta, crumbled 2 tbsp lemon juice
2 falafels, halved
1 tbsp pomegranate seeds
1 radish, finely sliced Sumac and mint, to garnish 3 tbsp hummus
6 cherry tomatoes, chopped 3 baby bocconcini, torn

Method

1. Pre-heat oven to 180°C (160°C fan-forced).

2. Cut lengthways to remove the top third of the eggplants and place cut side up into a baking tray. Using a dessert spoon, scoop out the flesh leaving a half centimetre intact around the eggplant.

3. Place excess flesh into a medium sized bowl and break up using the spoon. Add brown rice and quinoa, chopped tomatoes, mixed fresh herbs, salt and pepper. Stir to combine and transfer into eggplant shells.

4. Bake in oven for 40-45 minutes or until eggplant skin is tender.

5. In the meantime, combine Greek yogurt in a small bowl with the dried mint and set aside. In another small bowl mash avocado and stir through peas, fetta and lemon juice.

6. Remove eggplants from oven and allow to cool for 10 minutes.

7. Top one eggplant with minted yoghurt, falafels, pomegranate seeds and micro herbs. Spread avocado mixture over the second eggplant and top with radishes, sumac and fresh mint. Dress the final eggplant with hummus, cherry tomatoes, bocconcini and micro herbs. Serve immediately.

Go straight from oven to table with Maxwell & Williams’ Epicurious range.

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Foodie Friday: Meat-free Lentil Shepherd’s Pie

Foodie FridayI’m not into resolutions, but I would like our family to start eating less meat this year, for health and environmental reasons. And recipes like this Lentil Shepherd’s Pie from our favourite nutritionist Rosie Eyre, make me think it’s totally doable! Over to Rosie…

I love this take on shepherd’s pie without the meat. You can really bulk it up with a good selection of reasonably priced vegetables that are available all year round. Grating veggies gives good texture, perfect to hide from fussy eaters, and creates a good consistency in a pie like this. I love this nutrient dense, meat-free meal which is suitable for all the family and really budget and time-friendly too.

Ingredients

For the mash:
400g sweet potato (can also be 200g sweet potato and 200g white potato), washed well and chopped into 2cm cubes
20g butter
1 heaped tsp Dijon mustard
Salt and pepper

For the veggie filling:
1 red onion, peeled and diced
1 medium zucchini, grated
1 medium carrot, grated
1 tin brown lentils, drained and rinsed well
2 tbsp tomato paste
2 garlic cloves, peeled and minced
1 tsp cumin
2 tsp smoked paprika
1 tsp oregano
200ml tomato passata
2 tbsp water
20g butter
1 tsp honey or brown sugar

Serve with:
1 bunch of broccolini, steamed
1-2 bunches of asparagus, steamed
Olive oil
Salt and pepper

Takes: 30 minutes | Serves: 2-3 people

Method

Bring a medium saucepan of salted water to the boil. When boiling, add potatoes and boil for 10-12 minutes until soft to prod with a fork. Once soft, drain with colander and add back to saucepan with butter, mustard and good pinch of salt and pepper, mash until smooth. Place lid on to keep warm.

Turn grill onto high. Whilst potatoes are boiling, preheat stove top, medium high heat. Add a large frying pan with a good splash of olive oil. Once hot, add onions for 2-3 minutes, stir often until soft and fragrant. Then add carrot, zucchini and lentils and heat through for 2 minutes. Followed by tomato paste, garlic, paprika, cumin and oregano, stir well and heat for 1 minute to get all the spices fragrant.

Once spices are fragrant, add passata, water and butter, stir well to ensure all ingredients are covered, turn down heat to medium, simmer for 3-5 minutes until thickened.

(Tip: If too thick add another tbsp of water)

Season to taste with honey/sugar and good pinch of salt and pepper.

Spoon lentil mixture into a medium baking tray (that is safe to go under grill). Carefully spoon mash on top of lentils and spread evenly with spatula. Finish off with a fork to make ridges and place under grill for 8-10 minutes until crispy and browned.

Serve with steamed greens drizzled in olive oil and a pinch of salt and pepper.

If you’re interested in going meat-free, or eating less meat and more plants, Rosie has a great new eBook out for just $10, packed with recipes like this one. Buy your copy.

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Foodie Friday: Shakshuka

Perfectly warm and filling for a winter brunch treat and made easy in the Villeroy & Boch Clever Cooking Baking dish, why not try this recipe this weekend?

Ingredients

• 2250 g peeled tomatoes, tinned
• 400 g tomato purée
• 625 g onions, finely chopped
• 1250 g red peppers, finely diced
• 50 g coriander
• 75 g garlic
• 8.5 g red chillies (adjust according to taste)
• 25 g cumin
• 30 g salt
• 6 g pepper
• 190 ml olive oil

Method

1. Using a hand blender, purée all of the ingredients except for the onion and pepper.

2. Heat the olive oil in a large pot and sauté the onion.

3. Add the pepper and cook for a further 5 min.

4. Stir in the tomato mixture, bring to the boil and simmer for about 30 min.

5. For one portion: Add 250 g of the mixture to a skillet, make 2 wells and crack an egg into each one.

6. Cover and simmer slowly until the egg whites are set (the yolks can be soft, depending on how you like them).

7. Garnish with chopped parsley.

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Foodie Friday: Spaghettini with cauliflower pesto

Charring the cauliflower brings out its naturally nutty flavor and makes it work perfectly with pasta. If it’s dinner for two, refrigerate half of the pesto for an easy dinner on another night. Thanks to Williams Sonoma for this week’s recipe.

Ingredients

1 small head cauliflower, cored and cut into 2cm florets

Salt and freshly ground pepper

1 cup (250ml) extra virgin olive oil

1 cup (30g) fresh flat-leaf parsley leaves

1/2 cup (60g) toasted almonds

2 tbs capers

2 garlic cloves, minced

500g spaghettini

1/2 cup 60g grated Parmesan cheese

Method

Preheat a stove-top grill pan over high heat.

Season the cauliflower florets with salt and pepper. Place on the pan and cook, turning occasionally, until well charred on all sides, 6-to-8 minutes. Transfer to a food processor and add the olive oil, parsley, almonds, capers and garlic. Pulse until the mixture is well combined but still coarse. Set aside.

Bring a large pot of salted water to the boil. Add the pasta, stir and cook according to the package directions, stirring occasionally, until al dente. Drain and transfer to a serving bowl. Add the cauliflower pesto and Parmesan and toss to combine. Serve immediately.

Serves 4 to 6.

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Foodie Friday: Pan-roasted cauliflower with gremolata

foodie friday logo

’Tis the season for sides. And nobody knows sides like Williams-Sonoma does! We’re talking delicious salads and creatively roasted veggies that act as the tasty supporting act to all those Christmassy leading ladies: glazed ham, crackling pork, fresh prawns and roast turkey.

The best thing about this gorgeous cauliflower dish is its simplicity and use of humble, easy-to-source ingredients. Even if you’re not the most confident cook, this is your chance to try something simple and a little unusual – with guaranteed delicious results.

dec-9-pan-roasted-cauliflower-with-gremolata

This recipe only uses a single head of cauliflower, to make about 4-to-6 generous side servings, but you can easily double or triple the recipe to meet your entertaining demands this season.

It’s best served hot so the panko crumbs (a kind of Japanese-style breadcrumb available from most supermarkets and grocers) stay crunchy, but it’s still delicious a little later or as leftovers! It’s the perfect complement to any meat and seafood you might be serving, and a great filling dish for vegetarian friends.

Searing the hearty cauliflower “steaks” in a frying pan first before transferring them to the oven to continue roasting gives you the best of both worlds: a lightly browned, caramelised exterior and a moist, tender interior. Now, where’s that riesling? 

Ingredients

  • 1 head cauliflower
  • Sea salt and freshly ground pepper
  • 100 ml (5 Tbsp) olive oil, plus more as needed
  • 2 garlic cloves
  • 1 shallot, chopped
  • ½ cup flat-leaf parsley leaves
  • 3 Tbsp white balsamic vinegar 
  • 1 tsp honey
  • 1 tsp Dijon mustard
  • ¼ cup (30 g) grated parmesan
  • ¼ cup (30 g) panko crumbs

Method

Preheat an oven to 200°C.

Trim the very bottom of the cauliflower stem, removing large leaves but leaving most of the stem attached to the head. Place the cauliflower, stem side down, on a chopping board and cut into 2.5cm slices. Season the slices with salt and pepper.

In a large ovenproof frying pan over medium-high heat, warm 2 Tbsp of the olive oil. In batches as necessary, add the cauliflower to the pan in a single layer and cook, turning once, until lightly browned, 4 to 5 minutes total. Return all the cauliflower to the pan and transfer to the oven. Roast for 15 minutes, turning the cauliflower once halfway through the cooking time. 

While the cauliflower is roasting, make the gremolata. In a blender, combine the garlic, shallot, parsley, balsamic vinegar, honey and mustard. Pulse until combined. Add 4 Tbsp of the olive oil and blend until the mixture forms a thick sauce, scraping down the sides of the blender as necessary and adding more olive oil if necessary to achieve the right consistency. Set aside.

In a small bowl, stir together Parmesan, panko crumbs and the remaining 3 Tbsp olive oil.

Remove the cauliflower from the oven and spoon the parsley mixture on top. Sprinkle with the panko mixture and return to oven until cauliflower is tender and the panko crumbs are lightly browned, about 5 minutes more. Serve immediately.

–Head to williams-sonoma.com.au  for all your entertaining needs this season.

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Foodie Friday: Thai pumpkin curry

foodie friday logo

If you, like us, are an interiors addict (we already know the answer to that one!), then it won’t take much scrolling through your social media feed before you’re inundated with inspiring images of pumpkins gracing door stoops and mantels. For our North American friends, the pumpkin is a symbol of their current autumn season, and a stalwart of both Halloween and Thanksgiving celebrations.

Here in Australia, we’re fortunate that fresh pumpkins are available year-round, but it might be for that very reason that we tend to take them a little for granted. Pumpkin soup aside, when was the last time you made pumpkin the star of your meal?

The great thing about this Thai Pumpkin Curry from Williams-Sonoma is that you can really amp up the spice and Thai flavours to suit your preference. It’s also incredibly easy, making it a great option for weeknight dinners or as an extra dinner party dish to cater to vegetarian friends.

oct-26-thai-pumpkin-curry-652x652

If you really want to be organised, make it a day or two ahead of time and keep it stored in a covered container in the fridge – it will become even tastier with time. Serve with steamed white or brown rice and, to really round out the meal, a side of green beans sautéed in a bit of vegetable oil and a few drops of sesame oil. 

Ingredients

  • 600 gm pumpkin, cut into 2-3cm cubes
  • 2 Tbsp canola or vegetable oil
  • 1 small onion, cut into large chunks
  • 1 red capsicum, seeded and cut into 2-3cm pieces
  • Salt and freshly ground pepper
  • 2½ Tbsp of your favourite yellow or red Thai curry paste
  • 1 can (400ml) coconut milk
  • 1 cup (250 ml) low-salt vegetable stock
  • 1/4 cup fresh Thai basil leaves (or use regular basil)
  • Steamed rice for serving

Method

Bring a large pot of generously salted water to the boil over high heat. Add the pumpkin and cook until soft but not completely cooked, about 5 minutes. Drain well and set aside.

In a heavy saucepan over medium-high heat, warm the canola oil. Add the onion and capsicum, season with salt and pepper, and sauté, stirring occasionally, until soft, about 6 minutes. Add the pumpkin and curry paste, stir until the vegetables are well coated with the curry paste, and cook for 2 minutes longer.

Add the coconut milk and vegetable stock and bring to the boil. Reduce the heat to low and simmer until the pumpkin is fork-tender but still holds its shape, about 15 minutes. Stir in the basil and season to taste with salt and pepper. Ladle into bowls over steamed rice and serve hot.

Serves 4 to 6. 

This recipe is adapted from one in What’s for Dinner: School Night by Kate McMillan, available online from Williams-Sonoma. 

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Foodie Friday: Healthy Natty’s Spicy Chickpea & Vegetable Stew

foodie friday logo

I’ve been getting into cooking a bit more lately and food blogger Healthy Natty’s Instagram pix always make healthy food look so damn delicious and easy! I just had to ask her to share a recipe and she went one further and created a new one just for us! “It couldn’t get more me than this: fast, one pot, vegetarian, super healthy, adaptable (you can be experimental with the veg), can be eaten alone or with sides or as a side etc. Me on a plate!”

Enjoy!

CHICKPEASTEW1-LOWRES-HEALTHYNATTY

Ingredients

  • 2 tablespoons of olive oil
  • 2 brown onions, finely diced
  • 1 medium zucchini, finely diced
  • 2 carrots, grated
  • Juice & rind of 1 lemon
  • 1 clove of garlic, crushed
  • 1 bunch of fresh coriander, stems finely chopped & leaves reserved
  • 12 button mushrooms, quartered
  • ½ a teaspoon of dry ginger
  • 4 teaspoons of cumin
  • ½-1 teaspoon of cayenne pepper (depending how hot you like your food)
  • 2 cans of cooked chickpeas, rinsed
  • 1 can of crushed tomatoes (+ 1 can of water)
  • Chilli, lemon wedges, Greek yoghurt & coriander leaves, to serve

CHICKPEASTEW3-LOWRES-HEALTHYNATTY

Method

1. In a large, deep fry pan, add the olive oil, onions, zucchini, carrot, lemon rind, coriander stems, and mushrooms. Fry on a medium heat until the onion is softened.

2. When the onion is soft, add the garlic, cumin, cayenne pepper and ginger. Stir until fragrant.

3. Quickly add the crushed tomatoes and water.

4. Slowly bring the boil and then simmer for around 20 minutes, or until the zucchini is tender.

5. Add the chickpeas and cook a further 5 minutes. 6. Serve with coriander leaves, freshly squeezed lemon juice, chilli and Greek yoghurt (and some rice, quinoa or couscous!).

Serves 4-6

Check out Healthy Natty’s fab blog | Check out all our recipes

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