Tag: vegetarian

Roasted carrot and honey hummus

This may be my favourite hummus flavour combo. I know, big call. It’s super simple and keeps well in the fridge for a couple of weeks.

The quantity is perfect if you’re into bulk-making sauces/dips/spreads like I am.

What you’ll need:

2 large carrots, peeled and chopped

1 tbsp tahini

1 can chickpeas, drained

1 tsp ground cumin

3 tsp honey

3 tbsp olive oil

Salt

How to make it:

  1. In an oven tray, lay the carrots and cover with cumin, 1 tsp honey and 1 tbsp olive oil. Roast for 20 minutes or until soft.
  2. In a food processor, add carrots, tahini, chickpeas, and remaining honey and oil. Blend until smooth.

Serve as a platter with roasted carrots on top, or as a dip with bread, crackers or fresh vegetables.

Enjoy!
Rebecca x

Okonomiyaki (Japanese pancakes)

Introducing the newest addition to your go-to meals …. Japanese pancakes! (aka Okonomiyaki!).

These pancakes are a great contribution to a dinner party (and are easy to impress your guests!) or just as a quick and easy weeknight meal when you’re not feeling inspired.

My favourite part of these pancakes are the toppings – you can get creative and add whatever you like! I like to keep mine simple with fresh coriander, sriracha and of course, lots of kewpie mayo.

Makes 6 medium sized pancakes.

What you’ll need:

1 cup flour

1 cup water

2 eggs

2 tbsp soy sauce

1/2 finely chopped cabbage (use red and green for nice colours)

1 spring onion, finely chopped

1 tsp chilli flakes

Handful of fresh coriander, finely chopped

Pinch of salt and pepper

Toppings:

Fresh coriander, spring onion, sesame seeds, sriracha, kewpie mayo and pickled ginger.

How to make them:

1. In a bowl, mix together all the ingredients.

2. Heat a saucepan on medium heat, and add a dash of oil. Spoon the mixture in and cook until brown and crispy on each side (the thinner your pancake is the more crispy it will be!)

Add your toppings and serve.

Enjoy!

Rebecca x

Thai green curry

Thai green curry is a recipe I’ve only recently discovered and starting making myself. Like, how have I gone 20 years without this in my life?!

This is the ultimate comfort food, it’s totally more-ish and even better, it’s suuuuper easy to whip up. Trust me.

I may cheat a little bit because I don’t make the green curry paste myself, but I actually don’t mind because it saves me a lot of time and I think it tastes just as good.

Makes 2 servings.

What you’ll need:

Olive oil

Salt and pepper, to taste

1 brown onion, finely chopped

2 cloves garlic, diced

1 tsp fresh ginger, grated

1/4 cup water

2 tablespoons Thai green curry paste

3 handfuls fresh coriander

1/2 head broccoli

1 carrot

1 red capsicum

1 fresh lime

1 tbsp fish sauce (for a vegan option, use soy sauce)

1 tbsp brown sugar

1 can coconut cream

Handful of chopped cashews, or sesame seeds

1 cup white rice, cooked

How to make it:

  1. In a food processor, add the curry paste, ginger, garlic, 2 handfuls of fresh coriander, water, brown sugar and fish sauce. Blend until it’s formed a paste.
  2. In a large saucepan on medium heat, add olive oil and onions. Cook for 5 minutes until the onions are translucent.
  3. Add the curry paste mixture to the saucepan, and cook for another 5 minutes.
  4. Reduce to low heat, and add the carrot and coconut cream, and cook for 8-10 minutes, until the carrot is soft.
  5. Add the broccoli, capsicum and juice of half the lime, and cook for another few minutes.
  6. To serve, add finely chopped coriander, cashews/sesame seeds and lime wedges.

Enjoy!

Rebecca x

Cashew, mint and carrot quinoa salad

The days are getting longer, which means summer is on its way! To celebrate, I’ve been busy experimenting different flavour combos for really easy, light and delicious salads. This is just the beginning!

This salad is perrrrfect for a light, healthy and flavour-filled summer meal; either as a side dish or a whole meal.

This dish makes four side servings, or two full-sized meals.

What you’ll need:

1 cup quinoa

2 cups water

2 tbsp olive oil

1 tsp turmeric

2 whole carrots, peeled

1 tbsp honey

2 handfuls fresh mint leaves

1/2 cup cashews

Salt and pepper

For the dressing:

1/4 cup Greek yoghurt (I used De Winkel, it’s a super smooth and creamy consistency!)

1/2 cucumber, finely grated

1/4 fresh lemon

How to make it:

  1. Preheat your oven to 180 degrees, on fan bake.
  2. Chop your peeled carrots into long pieces, and put them on a baking tray. Top with olive oil, honey and salt and roast in the oven for about 20 -25 minutes.
  3. To cook the quinoa, add water and quinoa to a medium sized saucepan on medium heat. Add about 2 sprinkles of salt, and cover with a lid for about 10 minutes (or until it’s started boiling). Then take the lid half off, so it’s still retaining some of the heat and give it a stir. Let it cook for another 7-8 minutes, or until all the water has evaporated and the quinoa is light and fluffy. Stir through the turmeric.
  4. Once the carrots and quinoa are cooked, put them in a large bowl and stir together with the cashews and fresh mint leaves.

For the dressing:

In a bowl, add the yoghurt, lemon juice and chopped mint leaves and stir together. Gently add most of the grated cucumber and stir together, leaving the rest for the top.

Enjoy!

Rebecca x

Spicy buffalo cauliflower

I decided to give these spicy buffalo cauliflower bites a go, as a healthier and meat-free take on buffalo chicken. Plus I looove Mexican flavours!

You can serve these in a few different ways: on a platter with a dip, in a wrap (I used Farrah’s spinach wrap!), or in a salad.

Depending on what you’re serving it with, these are some ingredients that would be delicious: red onion, tomato, avocado, red pepper, greek yoghurt, coconut, cucumber.

Options for serving sauces are below, too!

What you’ll need:

Quarter cauliflower head, chopped

1/2 cup plain flour

1/2 cup water

1/2 tsp smoked paprika

1/2 tsp cumin

1/4 cup of hot sauce (I used half Barkers Harissa sauce and half Barkers Chipotle sauce)

Pinch of salt

Drizzle of oil

How to make them:

  1. Preheat the oven to 180 degrees.
  2. Chop the cauliflower into bite sized pieces.
  3. In a large mixing bowl, add the flour, water and salt, smoked paprika and cumin, and mix until combined.
  4. Add all the cauliflower to the bowl, and gently coat all the cauliflower with the mixture.
  5. Using tongs, transfer all the cauliflower to a baking tray (this is so you don’t transfer clumpy mixture), and drizzle with oil.
  6. Bake in the oven 10-15 minutes.
  7. Once they’re cooked, put them in a bowl and coat with the hot sauce.

Options for serving sauces:

  • Greek yoghurt, chopped coriander and fresh lime zest & juice.
  • Avocado, 2 teaspoons coconut cream, fresh coriander (thoroughly mix together)

Enjoy!

Rebecca x

Red curry noodle soup

If you want an easy, full of flavour, healthy and colourful soup with a bit of a difference, this is it!

What you’ll need:

1 tbsp olive oil

2 tsp fresh grated ginger

2 cloves garlic, diced

1 tsp cumin

1 tsp coriander powder

1 fresh lime, 1 tbsp for the soup and the rest for serving

1 tbsp fish sauce

2 tsp brown sugar

1 cup egg noodles, pre-cooked

Half a head of broccoli, chopped

Quarter red cabbage, thinly sliced

12 fresh green beans

2 tsp red curry paste

1 can coconut cream

2 cups vege stock

2 handfuls fresh coriander

2 tsp sea salt

How to make it:

  1. In a large saucepan, add oil, ginger, half a handful of fresh coriander, cumin and coriander powder. Stir for a few minutes.
  2. Add garlic, red curry paste and stir for another few minutes.
  3. Add coconut cream and vege stock, stirring together. In a small bowl, mix together the brown sugar, fish sauce and lime juice, then pour into the soup. Reduce the heat and let it simmer for 10 minutes.
  4. Add the broccoli, green beans and udon noodles and salt. Let them cook for about 5 minutes.
  5. For serving, add a handful of red cabbage to the top of each bowl, sprinkle with fresh coriander and serve with a wedge of fresh lime.

Enjoy!

Rebecca x

Baked eggs

This is one of those meals that looks like you put a lot of effort into, when really it’s the most easy and no-fuss thing to make.

This recipe would also be delish with bacon, extra spinach or crusty bread for a bigger meal!

What you’ll need:

1 brown onion, diced

2 large cloves garlic, diced

Dash of oil

250g canned tomatoes (I used Watties Italian style)

2 tbsp tomato paste

1 tsp white sugar

1 tsp cumin

1 tsp dried rosemary, oregano and basil

2 large portabello mushrooms

4 free range eggs

Handful of spinach

Salt and pepper

Handful of feta

Fresh basil, to serve.

How to make it:

1. In the oiled pan, add onions, garlic, herbs and spices

2. Once the onions are translucent, add can of tomatoes, tomato paste, sugar and salt

3. Reduce the heat and let the sauce thicken (takes about 10 minutes)

4. While the sauce is reducing, chop your mushrooms into long strips

5. Add your thickened tomato sauce to the oven dishes, placing mushrooms on top, crack the eggs on the top and then sprinkle feta.

6. Bake for 10 minutes.

Enjoy!

Rebecca x