Makes 2 cups, Prep time 5 min, Cook time 20 min
This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.
200g tamarind paste (found in Asian food stores in a pressed brick like shape)
½ Cup dates covered in 1 cup boiling water for 5 mins
2-3 cups water
Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.
Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.
Transfer into glass jar and keep in fridge. Serve with curries or roast veggies
This soup came about from conversations with a good friend about making beetroot soup. I was inspired to have a try making my own recipe; this resulted in a taste off with the both of us creating very different soups. I love the bright red colour of this soup and that beetroots are fantastically good for you.
1 kg beetroot, peeled
500g kumara or sweet potato
4 cups veggie stock (plus extra water if needed)
5 cloves garlic minced
1 medium onion
1 tsp salt
½ tsp chilli powder
½ tsp smoked paprika
1 tbsp miso paste
1 can chickpeas, rinsed and drained
2 tbsp lime juice
½ cup coconut cream – optional
Cut kumara and beetroot into small chunks and place in a large pot, add stock, diced onion, garlic, salt and spices. Bring to the boil them simmer for 20 – 30 min until the beetroot is soft.
Add chickpeas, miso and lime and then blend using a food processor or hand held blender.
Return the soup to a low heat and warm through, you can add extra water or stock if needed here.
For a creamier taste serve swirled with a dollop of coconut cream or top with fresh chopped parsley.
I love the glut of fruit and veg that appears this of year, the pumpkins are lined up on the door step and my family goes into preserving mode. This is a nourishing soup that can be made year round by substituting what is in season.
Serves 4+, prep time 30 min, cook time 30 min
3 cloves garlic
2 tbsp olive or coconut oil
1 medium zucchini
1.5 C pumpkin
4 C veggie stock
1 can diced tomatoes
1 tsp smoked paprika
1 tsp mixed herbs
1 tsp ground coriander
1 tbsp miso paste dissolved in ¼ cup warm water
½ tsp garlic powder (optional)
2 tbsp balsamic vinegar
1 can kidney beans
2 cups winter greens (spinach, kale, bok choy etc)
1 tbsp fresh basil
Salt and fresh cracked pepper to taste.
Dice onions and garlic and add to a large pot over medium heat along with the olive oil. Sauté until soft. Meanwhile chop all the veggies into small cubes about 1cm in size. Add to pot along with herbs and cook for 2 minutes before adding stock. The liquid should cover all the veggies so that you have a nice amount of broth so add more water if you need it. Bring soup to a light simmer and add tomatoes, miso paste, garlic powder and balsamic. Simmer for 10 min or so until veggies soften. Drain and rinse the kidney beans then stir into soup, along with sliced winter greens and basil. Allow greens to warm through.
Taste and season with salt and pepper, you can add extra water or stock here if you want more both to veggie ratio. Serve with fresh bread and a dollop of pesto on top.
Cauliflower is such a versatile veggie; its taste means that it can be flavoured differently for a variety of dishes. This is a yummy way to use cauliflower to replace the often nutrient lacking white rice and it works well in recipes that call for rice as a side.
Serves 2-4 sides, Prep time 10 min, cook time 10 min
½ head cauliflower
3 cloves garlic, minced
¼ C lemon juice
1 C veggie stock (warm)
1 tbsp miso paste
1 tbsp wholegrain mustard
1 tbsp sultanas
1 tbsp fresh mint
Grate cauliflower, including stems or use a food processor to pulse to rice sized pieces. In a bowl mix warmed veggie stock, miso paste and sultanas. Place a heavy bottomed fry pan on medium heat and add the grated cauliflower, stock mixture, mustard and lemon juice. Sauté for 5-10 until liquid is evaporated and cauliflower is softened. Stir through diced fresh mint just before serving.
This recipe is a great way to use up left over almond pulp from making almond milk. If you don’t have left over pulp you can simply roughly grind 2 cups of almonds and increase your non dairy milk to ½ – ¾ of a cup. Stem ginger and dried cranberries also taste awesome instead of apricots.
For a special treat dip one end of the biscotti into melted dark chocolate.
Makes 20 biscotti, prep time 15 min, cook time 45- 60 min
1 ½ cups almond pulp – left over from making almond milk
½ cup brown rice flour
1 tsp egg replacer
2 tbsp water
1 tbsp chia seeds
½ cup sliced apricots
¼ cup non dairy milk
2 tbsp date paste
Preheat the oven to 150C and line a baking tray.
In a small bowl whisk together water, chia and egg replacer, set aside.
In a large bowl mix all other ingredients then add chia mixture. Combine well the mixture should form into a ball in your hands without falling apart, if its to dry add a little extra milk.
Shape dough into 5cm diameter log and place on baking tray. Bake for 30 min until outside is crispy. Reduce oven temp to 130C.
Remove from oven and cut log into 1 cm thick rounds, place them back on tray, bake for 25-35 min until firm and crunchy, be careful here not to burn them they will harden up further on cooling.
Cool on wire rack and store in a air tight container.