Quinoa Salad with chickpeas

 

1 eggplant, cut into 2cm pieces
2 red onions, halved, cut into thin wedges
1 large zucchini, cut into 2cm pieces
250g small cherry tomatoes
1 tsp olive oil
1 garlic clove, crushed
1 tsp ground cumin
1 cup (200g) quinoa
2 cups water
400g can no-added-salt chickpeas, rinsed, drained
1/2 cup fresh basil leaves, torn
50 good quality goats cheese, crumbled
2 tsp extra virgin olive oil
balsamic vinegar, to drizzle
fresh basil leaves, extra, to serve

Preheat oven to 200°C.
Line a large baking tray with baking paper. Place the eggplant, onion and zucchini on the tray. Toss in oil and season with salt and pepper.
Roast for 10 minutes.
Add tomatoes to the tray and roast for a further 10 minutes or until the vegetables are golden and tender.
Meanwhile, heat the olive oil in a medium saucepan over medium heat.
Stir in the garlic and cumin for 30 seconds or until fragrant.
Add quinoa and water. Bring to the boil and reduce heat to low.
Cover and simmer for 12 minutes or until the quinoa is tender and the water has absorbed. Set aside to cool slightly.
Place the quinoa, roast vegetables, chickpeas, basil and feta in a large bowl.
Toss gently to combine.
Drizzle with extra virgin olive oil and vinegar. Top with basil leaves.


 

Creamy Vegetable Korma

 
 

So simple to make and simply delicious to eat.
This is a mild curry - Add extra korma paste to turn up the heat.

Combine paste, onion, garlic, stock, water, cream, carrots, potato, pumpkin and cauliflower in a 4.5 litre (18-cup) slow cooker. 
Cook, covered on low, for 6 hours.
Add squash and peas.
Cook, covered on high, for about 20 minutes.
Season to taste.
Sprinkle with nuts before serving.

Serve with basmati rice and top with plain yoghurt.

Serves 6

 

 

 

 

1/2 cup korma paste (Sharwoods preferred)
1 large brown onion, sliced thinly
2 cloves garlic, crushed
1/2 cup (125ml) vegetable stock
1/2 cup (125ml) water
300 ml (1⅓ cups) pouring cream
375 g chopped carrots
500 g baby potatoes, halved
375 g pumpkin, chopped coarsely
320 g cauliflower, cut into florets
6 medium yellow squash, quartered
1/2 cup frozen peas
1/2 cup roasted slivered almonds


Easy spinach and ricotta canneloni

 
 

750g fresh ricotta cheese
150g baby spinach leaves, chopped
4 fresh lasagne pasta sheets
2 cups Italian tomato pasta sauce
75g grated tasty cheese
60g baby rocket

Preheat oven to 180°C.
Place ricotta in a bowl with spinach. Stir to combine, seasoning with salt and pepper.
Cut lasagne sheets in half crossways.
Spread 1/8 of ricotta mixture along the centre of each piece.
Roll up to enclose filling.
Repeat with remaining ricotta mixture and lasagne sheets.
Spread half the tomato sauce over the base of a 6cm-deep, 20cm x 30cm (approx) ovenproof dish.
Arrange pasta tubes, seam side down, over sauce.
Spread with remaining sauce.
Sprinkle with cheese.
Bake for 30 minutes or until pasta is cooked and the top is golden brown.
Serve topped with rocket.

Serves 4

Indian Vegetable Curry

 
 

1 tbsp vegetable oil
1 leek, sliced thickly
1 brown onion, sliced thickly
2 cloves garlic, crushed
2 tsp black mustard seeds
2 tsp ground cumin
2 tsp garam masala
1 tsp ground turmeric
1 1/2 cups vegetable stock
400 g can diced tomatoes
500 g kumara, chopped coarsely
2 large carrots, chopped coarsely
400ml canned coconut milk
375 g patty pan squash, quartered
400 g can chickpeas, rinsed and drained
155 g baby spinach leaves
1/2 cup coarsely chopped fresh coriander

Heat oil in large frying pan.
Cook leek, onion and garlic, stirring, until softened.
Add spices and cook, stirring, until fragrant.
Add stock and bring to the boil.
Pour stock mixture into 4.5-litre (18-cup) slow cooker.
Stir in undrained tomatoes, kumara, carrot and coconut milk.
Cook, covered on low, for 4 hours.
Add squash and chickpeas to curry.
Cook, covered on high, about 40 minutes or until squash is just tender.
Stir in spinach and coriander.
Season to taste.

Serves 6

 



 

Vegetable and lentil curry

 
 

2 teaspoons vegetable oil
1 medium red onion, cut into wedges
1 garlic clove, crushed
2 tablespoons mild curry paste
1 medium red capsicum, cut into 3cm pieces
300g cauliflower, cut into small florets
150g button mushrooms, quartered
2 baby eggplant, sliced
400g can crushed tomatoes
1 cup vegetable stock
150g green beans, trimmed
400g can brown lentils, drained, rinsed
Fresh coriander leaves and steamed rice, to serve

Heat oil in a  large saucepan over medium-high heat.
Add onion and garlic. Cook, stirring, for 2 to 3 minutes or until tender.
Add curry paste. Cook, stirring, for 1 minute or until fragrant.
Stir in capsicum, cauliflower, mushroom, eggplant, tomato and stock.
Bring to the boil.
Reduce heat to medium.
Simmer, covered, for 10 to 12 minutes or until vegetables are tender.
Add beans and lentils and cook for 3 minutes or until beans are tender and lentils heated through.
Sprinkle with chopped coriander and serve with rice.

Serves 4 

Recipe credit taste.com

Barley and Roast Pumpkin Salad

 
 

Delicious on its own, this salad also makes a great side dish.
It can be eaten cold and is perfect for the lunch box.

1 cup pearl barley
700g butternut pumpkin, peeled, chopped
1 tbs honey
2 tsp olive oil
100g baby spinach
120g good quality goat's cheese, crumbled
1 bunch fresh asparagus, chopped and blanched

Place barley and 4 cups cold water in a saucepan over high heat. 
Bring to the boil and reduce heat to low. 
Simmer for 30 - 40  minutes or until tender and liquid is almost absorbed. 
Drain. 
Rinse under cold water and drain. 
Transfer to a salad bowl.
Meanwhile, preheat oven to 180°C  
In  a bowl, toss pumpkin pieces in combined oil and honey.
Season with salt and pepper and place on baking tray. 
Roast for 25 to 30 minutes or until golden and tender. Set aside to cool.
Add pumpkin to barley along with asparagus, goat's cheese and spinach leaves. Toss gently to combine.
 

Red lentil soup with lemon

 
IMG_1808.jpg
 

In a large pot, heat oil over high heat.
Add onion and garlic, and sauté until golden.
Stir in tomato paste, cumin, salt, black pepper and chilli flakes, and sauté for 2 minutes.
Add stock, water, lentils and carrot.
Bring to a simmer, then partially cover pot and turn heat to medium-low.
Simmer until lentils are soft (about 30 mins) 
Season to taste.
Purée half the soup in a blender then return it to the pot. 
Reheat if necessary.
Stir in lemon juice and coriander. 

Suitable to freeze (before adding lemon and coriander)

3 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon salt, more to taste
¼ teaspoon ground black pepper
Pinch of dried chilli flakes, more to taste
1 litre chicken or vegetable stock
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh coriander