Lentil Spaghetti Bolognese

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Preparation time: 45mins // Serves 4

Modified from recipe on http://veggienumnum.com

Ingredients

  • 300g (10.5 oz) spaghetti
  • 1 brown onion, diced
  • 2 garlic cloves, diced
  • 1-2 chillies, diced
  • 1 red capsicum (bell pepper), diced
  • 1 cup button mushrooms, diced
  • 1 cup brown lentils
  • 2 cups vegetable stock (I used a no animal content ‘beef’ stock)
  • 500g Bolognese sauce (Leggo’s Bolognese with mushroom, chunky tomato & herbs)
  • 2 tbs tomato paste
  • 2 bay leaves
  • 1 tsp brown sugar
  • 1 cup water
  • 2 tbs fresh herbs, thyme, oregano or parsley, roughly chopped

Method

  1. Cook the pasta to the packet instructions, strain, toss through olive oil and set aside.
  2. Heat about 2 tablespoons of olive oil in a large heavy based frying pan. Add the onion and cook for 1-2 minutes over a medium heat until soft. Add the garlic and chilli, cook for a further minute then add the capsicum and mushrooms.
  3. Cook over a medium heat until the mushrooms are soft, add the dried lentils and toss to combine.
  4. Add the stock, bolognese sauce , tomato paste, bay leaves and brown sugar; bring to a gentle simmer and cook partly covered for 25-35 minutes, stirring occasionally and adding water as need until the lentils are tender and sauce reduced.
  5. Remove the bay leaves, add the fresh herbs and season with salt and pepper to taste.
  6. Toss through the cooked spaghetti until warm and well combined. Serve as a great family main meal topped with vegan or vegetarian cheese if you like.

Roasted Pumpkin and Onion Pizza

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Ingredients

  • 1 portion of Basic pizza dough
  • Pizza cheese blend
  • White sauce, bought or home made
  • Pumpkin sliced
  • Jar of basil pesto
  • Onion, caramelized
  • Parmesan cheese grated
  • Hand full of crushed cashews

Method

  1. Roast pumpkin slices in pesto for 15 minutes
  2. Caramelize onion according to a recipe
  3. Roll out pizza base or use pre-made bases
  4. Cover base white sauce
  5. Place half pumpkin on the base
  6. Top with a little bit of pizza cheese to hold pizza together
  7. Cover with rest of pumpkin
  8. Spread onion on pizza
  9. Top with cashews and Parmesan cheese
  10. Place in 230ºC oven for 20 minutes or until cheese is starting to brown.

Paprika & Parmesan Biscuits

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Preparation Time 15 + 30(rising)  Minutes – Cooking Time 15 Minutes

Ingredients

  • 100 g Chilled Butter, chopped
  • 1 1/4 cup Finely Grated Parmesan
  • 3/4 cup Plain Flour
  • 1 tsp Ground Paprika
  • 1 tsp Mustard Powder
  • 1 Egg

Method

  1. Preheat oven to 160°C. Line a baking tray with baking paper.
  2. Process the butter, Parmesan, flour, paprika and mustard powder in a food processor until fine crumbs form. Add egg and process until mixture just comes together. Turn onto a lightly floured surface and gently knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
  3. Roll out dough on a lightly floured surface until 4 mm thick. Use a 4.5 cm star cutter to cut stars from the pastry, rolling and re-rolling as necessary.
  4. Bake for 10 mins or until light golden. Set aside on tray to cool completely.

Kidney Bean and Pasta Bake

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Ingredients

  • 1 tbsp oil
  • 1 small onion
  • 1 clove garlic
  • 1 red capsicum
  • 1 carrot grated
  • 1 can kidney beans
  • 2 small cans of tomato paste
  • Salt and Pepper to taste
  • 1 cup of cheese
  • 6 eggs
  • 1 cup of milk
  • 1 pack of spiral pasta, cooked

Method

  1. Fry the veggies  then layer alternatively b/n pasta and veggies and cheese.
  2. Mix milk and eggs and pour into pot.
  3. Add cheese on top for crunch.
  4. Cook for 40 mins at 200 C.
  5. Let stand 5 mins before serving.

Corn Fritters

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Ingredients

1 tsp coriander powder
1 tsp salt
1 tsp cumin
2 cups frozen corn
2 eggs
1/2 cup water
1 cup plain flour (or 1/2 cup plain flour & 1/2 tapioca flour)
1/2 cup spring onion
1 garlic

  • Mix ingredients together and fry in tablespoonfuls in a shallow pan.
  • Flip after about 2-3 minutes medium high heat.
  • Serve hot or room temp with sauce.

Apple, Oat, Chocolate Crumble

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Ingredients

6 apples (cored, thinly sliced)
1/4 caster sugar
1 Cup pecan pieces
1 Cup white choc bits
3/4 Cup oats
1/2 Cup brown suger
1/4 Cup plain flour
100g butter (room temperature)
Ice Cream/Whipped Cream to serve

  • Preheat oven to 180C. Toss apples together with caster sugar and place in medium baking dish.
  • To make crumble topping, combine pecans, choc bits, oats, brown sugar ad flour in a bowl. Add butter and with fingertips, rub in until combined. Sprinkle crumble topping over apples.
  • Bake for 45-50 mins, until apples are tender crumble crisp.
  • Serve with Ice cream and whipped cream.

Spanish Stuffed Capsicums

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Ingredients

6 medium red capsicums
2 tablespoons extra-virgin olive oil (EVOO)
700g ground chicken or substitute
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
4 piquillo peppers, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
2 400g cans of tomato passata
1/2 cup flat-leaf parsley leaves (about a handful), chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked leftover rice
2 cups mozzarella or cheddar shredded

Yields: 6 servings
Preparation

Preheat oven to 190°C.

  • Cut off the top quarter of each capsicum  (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each capsicum just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won’t leak.
  • Heat a large, nonstick skillet over medium-high heat and add EVOO. Add the chicken (or substitute) and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, piquillo peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes. Deglaze the pan with the sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato passata and cook about 5 minutes more. Turn off the heat and add the parsley, almonds and cooked rice to the pot. Stir to combine.
  • Pour the remaining 1/2 can of tomato passata into an oven-safe baking dish with a touch of water for additional liquid to create a bed for the capsicum to sit on. Fill each capsicum up halfway with the chicken and rice filling mixture.
  • Top with a little cheese then fill with more chicken and rice mixture, and a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.

Oat, Buttermilk And Honey Pancakes

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Ingredients

This mixture is best done the night before and left refrigerated.

1 ½ cups Rolled Oats
1 ½ cups buttermilk
2 tablespoons honey
1 egg
1 egg yolk
3 tablespoons extra virgin olive oil
½ cup Self-Raising flour
Pinch salt
Ground cinnamon to taste

  • Pour buttermilk over oats and leave for 10 minutes.
  • Add honey, eggs and olive oil.
  • Into a fresh bowl sift self raising flour.
  • Add a pinch of salt and ground cinnamon.
  • Pour wet mix into the flour and combine well.
  • Leave at least an hour if not overnight.

To Cook
Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat.

Creamy mushroom and thyme vol-au-vents

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Ingredients

15ml (1 tbsp) olive oil
30ml (2 tbsp) butter
250g mixed mushrooms roughly chopped
2 garlic cloves, chopped
15ml (1 tbsp) fresh thyme leaves, plus extra to serve
5ml (1 tsp) fresh rosemary, chopped
45ml (3 tbsp) port
125ml (½ cup) fresh cream
30ml (2 tbsp) Parmesan, grated
salt and freshly ground black pepper, to taste

  • Heat the oil and butter in a large frying pan over high heat. Add the mushrooms and sauté for 3 minutes. Add the garlic, thyme, rosemary and brandy. Fry for a further 1 minute.
  • Add the cream and Parmesan and cook for 1 minute until thickened slightly. Remove from the heat and season well.
  • Spoon the filling into the vol-au-vent cases and scatter with the extra thyme before serving.

 

Crab and Corn Vol-au-vents

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Ingredients

250g block PHILADELPHIA Cream Cheese, softened
170g canned crab meat, drained
170g canned prawns, drained
310g canned corn kernels, drained
2 tablespoons finely chopped chives
2 tablespoons finely chopped parsley
Salt and pepper, to taste
6 large vol au vents
1/4 cup grated tasty cheese

  • Combine Philly with crab meat, corn, chives, parsley, salt and pepper.
  • Spoon into vol-au-vent cases. Top with cheddar cheese.
  • Bake for 20 minutes at 180°C or until lightly browned. Serve warm with salad greens.