Chocolate chilli, baked potatoes, salsa & lime cashew cheeze

This is a recipe that I have been making for a few years now & every time I do it is thoroughly enjoyed by all. My sister loves it so much that she will almost make it every week, especially in winter when you crave comforting food like this.

Last week, Loving Earth, an Australian company which produces a huge range of sustainable & healthy chocolate as well as granolas, kale chips, superfood powders & basics like coconut sugar & coconut chips sent me a beautiful box of goodies to play around with. I have always loved cooking & experimenting with their beautiful products & receiving a gift like this from then was just what I needed to feel inspired again. So thanks to Loving Earth, I felt like blogging again & this recipe is a savoury way of using some of their products that I love.

The black bean chilli is of course great like this stuffed in the baked potatoes & with fresh salsa but it is equally as good in tacos or over steamed brown rice. The cashew cheeze isn’t an essential element, you could always dollop coconut yoghurt or natural greek yoghurt instead but it doesn’t take long at all & is so delicious. If you have some leftover it’s great on toast with sliced tomato!

Although there is a few different parts to this recipe it really doesn’t take long at all & as you’ve got the chilli bubbling away & the potatoes in the oven, you can quickly put the salsa together.

Chocolate black bean chilli

Serves 4

• 1 C black beans (soaked overnight)
• 2 tbsp extra virgin olive oil
• 1 red onion, diced
• Mexican spice mix (1 tsp ground cummin, 1 tsp ground coriander, 1 tbsp smokey paprika, 1 tsp chilli flakes, 1 tsp sea salt & 1 tsp coconut sugar.
• 1 large red capsicum, diced
• 4 large tomatoes, diced
• 1 large carrot, diced
• 1 C vegetable stock
• 20g Loving Earth dark chocolate
• 2 tbsp Loving Earth cacao powder

1. Drain the soaked black beans, place in a medium pot & cover generously with fresh water. Bring to a simmer over medium heat before turning down to low & cooking for 40 minutes, or until just tender. Drain & set aside.
2. Heat the olive oil in a medium pot then add the red onion. Saute for 5 minutes before adding in the Mexican spice mix. Cook for a further 2 minutes.
3. Add the capsicum, tomatoes & carrot & cook for another 5 minutes. Pour over the vegetable stock & place the lid on. Simmer for 15 minutes.
4. Add the chocolate & cacao powder & cook for a further 10 minutes.
5. Serve hot.

Baked potatoes

• 6 small/medium sweet potatoes
• 4 medium royal blue potatoes (or a similar white flesh potato)

1. Preheat the oven to 190 degrees celcius. Line a baking tray with baking paper.
2. Wash & scrub the potatoes before placing on the tray & pricking each with a fork.
3. Place in the preheated oven for 45 minutes, turning once.
4. Serve hot, cut in half & filled with the chocolate chilli.

Corn & tomato salsa

• 1 large cob of corn
• 2 spring onions, sliced
• 400g cherry tomatoes
• 1 large bunch of coriander
• 1 large bunch of mint
• 2 limes
• 1 medium avocado

1. Peel the husk of the corn and slice downwards to remove the corn from the cob. Place in a medium salad bowl. Add the sliced spring onions.
2. Dice the cherry tomatoes, in halves or quarters depending on their size.
3. Wash & spin dry the herbs before finely chopping & adding to the bowl .
4. Peel, de-seed & dice the avocado. Add to the bowl & generously squeeze over the juice of the limes.
5. Gently toss everything to combine.
6. Serve spooned on the chilli filled sweet potatoes.

Lime & coconut cashew cheeze

• 1/2 C raw cashews
• 1/4 C Loving earth coconut chips
• Zest of 1 lime, juice of 2 limes
• 2 T nutritional yeast
• 1 garlic clove
• Sea salt & pepper to taste

1. Soak the cashews & coconut overnight or for at least 6 hours.
2. Drain & place in a high speed blender.
3. Add the lime juice & zest, nutritional yeast & garlic.
4. Begin to slowly blend adding approximately 1/4 C water. Keep blending until a smooth & creamy texture is achieved. Add up to 1/2 C of water for a thinner consistency.
5. Add salt & pepper to taste before giving a quick final blend.
6. Set aside in the fridge until needed. Dollop on top of the chilli & salsa stuff potatoes.

Enjoy!

Vegan cauliflower cheeze

Over the last few months purple cauliflower has been popping up at all the farmers markets over here in Perth. The first time a bought one I was so excited & wanted to do something extra special. It ended up sitting in the fridge for two weeks while I dreamed up all these crazy things I could do with this purple cauliflower cauliflower. In the end I used it in a rush one busy weeknight when I was craving some comfort food. The cauliflower was roasted with garlic before being baked with a fish and creamy sauce made from almond milk. Surprisingly, it was an amazing dish that was gobbled up by all, especially my sister. She would have eaten the whole tray right then. Luckily some was left for our lunches the next day!

Since then we’ve had this cauliflower cheeze on regular rotation & every time it is thoroughly enjoyed. I’m thinking of serving this on Christmas eve and even though it’s quick & easy to make, it tastes indulgent.

By using purple cauliflower there’s a healthy does of anthocyanins which have anti-innflammatory & antioxidant benefits. Regular cauliflower is also high in vitamin C so no matter what colour you choose its bound to be healthy & nutrient rich.

Vegan cauliflower cheeze 

Serves 4 as a main, or 6 as a side

Ingredients

• 2 small or 1 large head of purple cauliflower (if you can’t find it white is just as delicious)
• 4 T extra virgin olive oil, divided
• 2 cloves garlic, crushed
• 1 tsp smokey paprika
• 1/3 C chickpea (besan) flour
• 800ml unsweetened almond milk
• 1 tbsp white miso paste
• 1/4 C nutritional yeast flakes, plus 2 tbsp
• 1/2 C walnuts, roughly chopped
• 2 tbsp sunflower seeds, roughly chopped

Method

1. Preheat the oven to 200 degrees celcius.
2. Trim the cauliflower & cut into medium sized florets.
3. Line a baking tray with baking paper & place the cauliflower on in a single layer. Drizzle with 2 tbsp of the olive oil, sprinkle over the crushed garlic, paprika & season with salt & pepper. Place into the preheated oven for 20-25 minutes.
4. Meanwhile prepare your béchamel sauce by heating the remaining 2 tbsp of olive oil in a small saucepan. Add the chickpea flour and stir until a thick paste forms. Now, with a whisk in hand, gradually add the almond milk, whisking continually to ensure no lumps. Over a medium heat gently bring to the boil, while whisking every so often. It will take about 10 minutes for the sauce to thicken.
5. Once thick add in the miso & nutritional yeast. Give the sauce a final whisk before taking off the heat.
6. Remove the cauliflower from the oven & place in a baking dish. Pour over the béchamel sauce & top with the walnuts, sunflower seeds & remaining nutritional yeast. Season with a little extra salt & pepper & baking at 200 degrees celcius for 30 minutes.
7. Serve with a crisp green salad.

Enjoy!

 

Greenalicious pasta

Hey friends! After a very long drought from food blogging I am finally back with a new recipe. This is for all those thoughtful people who have been telling me how much they love my blog & recipes – so i’ve come back feeling very inspired to keep getting recipes out to you all! Hopefully with a little more regularity. I wouldn’t put the lack of posts down to me not cooking so much, but rather not having enough time to take all the photos and write up the recipe. I certainly have still been busy in the kitchen, making lots of hearty soups, curries (inspired by my trip to Sri Lanka – a post on that to come soon), lentil pies, warm salads and pasta. This pasta recipe in particular has been on regular rotation in our home, due to its simplicity, deliciousness and the fact that my boyfriend would eat pasta every night if I let him!

What has been keeping me busy is some very tricky chemistry units at university (who would have thought there was so much chemistry involved with Nutrition!?) and a new part-time job as a cook! So after spending most the morning cooking when I get home I just want to gobble up my food without even a thought about taking a photo.

Anyway, here it is. I hope you enjoy this dish as much as my family and I do, and that it might just become a delicious family staple. Plus, it’s super good this time of the year with all the garlic and kale to keep your immune system strong.

 

 

 

 

 

 

 

 

Greenalicious Pasta

Serves 4, vegan & gluten free options

• 375g wholegrain penne pasta (I use spelt or buckwheat)
• 200g baby kale leaves, washed
• 4 garlic cloves, peeled
• 1/4 C local extra virgin olive oil
• 1 large head of broccoli or romanesco, cut into florets
• 1/2 C walnuts, toasted in a dry pan, roughly chopped
• Sheeps milk romana or nutritional yeast, to serve

Method

1. Bring a large pot of water to the boil. Once boiling add your kale and garlic. blanch for 2-3 minutes, until a vibrant green, no longer.
2. Scoop out the kale and garlic and place in a blender with the oil. Add 1/4 – 1/2 C of the cooking water. Season with sea salt and black pepper. Blend until a super smooth, pourable consistency, adding more water if necessary.
3. Meanwhile, pop the pasta in the pot of boiling water. 5 minutes before the pasta is due to be ready (according to packet directions) add in the broccoli florets. Continue to cook until the pasta is al dente. The broccoli should be just soft.
4. Drain and stir through the blended kale sauce. Serve with the toasted walnuts and a little romano cheese or nutritional yeast. A drizzle of good EVOO is a nice addition too.

Show me your greenalicious pasta on Instagram by tagging #goodnessgraciouskitchen

Warm cauliflower and aubergine salad

Cauliflower has officially made a come back. Its no longer that plain, overcooked until watery vegetable but rather the hero of so many different dishes.  We’ve seen it as pizza bases, a rice alternative, in cakes, in bread and of course flavoursome soups. But my favourite way has got to be roasted until the edges are charred and crispy and the inside still has a little bite. Here it is roasted with turmeric, cummin and cinnamon which lifts the mellow flavour of the cauliflower while also adding a little sweetness.

Now don’t get me started on eggplant because it is quite possible one of my favourite things now after years of hating it as a kid. Roasting, like the cauliflower has got to be my favourite way to cook it. Once again the edges get crispy and charred but the inside is buttery soft and so delicious.

I’ve paired these two beautiful vegetables with green lentils, lots of fresh parsley, sweet dates, tangy pomegranate jewels and a creamy tahini dressing to really create a satisfying salad that is perfect for any day or night.

Warm cauliflower and aubergine salad

serves 4 as a side or 2-3 as a main 

• 1/2 large head of cauliflower, cut into small florets
• 1/4 C extra virgin olive oil
• 1 tsp turmeric powder
• 2 tsp cummin seeds
• 1 tsp ground cinnamon
• 1 aubergine, sliced into wedges
• 1 tsp chilli flakes
• 1 tsp smokey paprika
• 1/2 C green lentils
• 1 bunch parsley, finely chopped
• 1/4 of a preserved lemon, finely chopped
• 2 C baby spinach leaves
• 5 medjool dates, roughly chopped
• 1/4 c raw almonds, roughly chopped
• pomegranate jewels, to serve
• tahini dressing, to serve (recipe below)

Method

1. Preheat the oven to 180 degrees celsius. Line two baking trays with baking paper. Toss the cauliflower florets with 1/2 the olive oil, the turmeric, cumin and cinnamon. Spread out on the baking tray and place in the preheated oven for 30-40 minutes.
2. Slice half way down along the wedges of aubergine, making sure not to cut all the way through. place on the other baking tray and drizzle with the rest of the oil, the chilli flakes and paprika. Place into the oven for 30 minutes, or until charred on the edges and soft and gooey on the inside.
3. Rinse the lentils before placing in a saucepan and covering well with lots of water. Bring to the boil over medium heat before turning to low, covering and cooking for 20 minutes. Refresh under cold water and set aside.
4. Combine the cooked lentils, roasted cauliflower, parsley, baby spinach and preserved lemon in a large bowl. Add the roasted aubergine on top followed by the almonds, pomegranate jewels and spicy tahini dressing.
5. Serve immediately.

Spicy tahini dressing 

makes 3/4 C 

Ingredients 

• 1/4 C tahini
• 1 clove garlic, crushed
• 1 lemon, juiced
• 1 tbsp extra virgin olive oil
• 1/2 tsp chilli flakes
• 1 tsp raw honey
• salt and pepper to taste
• water, to thin, about 3/4 c

Method 

1. Place everything but the water in a bowl and stir to combine. Slowly add the water until the desired consistency is reached. Its nice to have it quite runny so its a good drizzle consistency.
2. Use for the salad and store any leftovers in the fridge for up to 5 days.

Enjoy!

 

Summer Goddess Salad

What could possibly be better for you than a huge platter piled high with vibrant green leaves, sprouts, crisp cucumber, sweet sun-ripend tomatoes, creamy avocado, spicy radishes, tangy blueberries and a lemony dressing?! Nothing! It’s time for you to enjoy the best of what summer has to offer, so head to your veggie patch, community garden or local farmers market and find some seasonal greens to whip up this bowl of nourishment. I can’t promise you’ll end up looking like a summer goddess but I can promise you’ll feel like one. And its all about whats on the inside, right?

Summer Goddess Salad 

Serves 4 as a side

Ingredients 

• 1 head of butter lettuce
• 1 head of baby cos lettuce
• 100g baby rocket
• 100g pea sprouts
• 150g yellow pear tomatoes (or cherry tomatoes), halved
• 50g blueberries
• 2 radishes, thinly slices
• 1 avocado, large dice
• 2 Lebanese cucumbers, sliced
• edible flowers to garnish (borage, nasturtium, pansy)

Lemony vinaigrette

• 1/2 white salad onion, thinly sliced
• 6 Tbsp extra virgin olive oil
• 1 lemon, juiced
• 1 tsp wholegrain mustard
• salt and cracked pepper

Method 

1. Wash the lettuces together while pulling the leaves off the stem. Then spin dry all the leaves and place wrapped in a tea-towel in the fridge. This ensure beautifully crisp leaves.
2. Wash the rocket and pea sprouts together, spin dry and place wrapped in a tea-towel in the fridge.
3. To make the vinaigrette combine the olive oil, lemon juice, mustard and season to taste with salt and pepper. Once mixed add the onion slices and set aside.
4. To assemble the salad cover a large platter with 3/4 of the lettuce leaves. Pile over the rocket, pea sprouts, cucumber, tomatoes, radishes and avocado. Add in the rest of the lettuce leaves before sprinkling on the blueberries and edible flowers.
5. Dress the salad just before serving.

 

Enjoy!

Show me your salads on Instagram by tagging #summergoddesssalad and #goodnessgraciouskitchen

 

 

 

My vegan lasagne

I write this after feasting on another lasagne for dinner and I really could not hold this recipe from you anymore. It’s delicious and worthy in every kitchen, whether you’re vegan or not. I am also thinking it would be the perfect addition to a christmas eve dinner, so it’s just in time for you to start your planning!

This past year lasagne has been making a regular appearance on my dinner table. It’s simple to make vegetarian lasagne but I found it a little trickier to make it vegan and still keep all the delicious and comforting flavours. I have made mushroom lasagne, creamy carrot and lentil lasagne, eggplant lasagne with lemony ricotta and the list goes on. But this recipe is my absolute favourite. It’s creamy, hearty, warming and oh so satisfying.

The layers consist of lentil bolognese, which to me is one of the greatest things ever, a vegan béchamel sauce, grilled vegetables, fresh spinach and all topped off with a home-made vegan parmesan. I used some fresh spelt pasta but choose whatever pasta you like although try and make it a healthy choice.

Notes about the recipe

I often make the lentil bolognese as an easy midweek meal over raw zucchini noodles, spelt pasta or quinoa. Please do try this as it is a delicious alternative to the regular spaghetti bolognese.

The lentil bolognese can be adapted with whatever vegetables you have on hand, celery is great and sweet potato too. The mushrooms add a nice richness so if you have them on hand do include. I often just throw in any extra vegetables hiding at the bottom of the fridge.

I like to buy a large jar of charred capsicum from selected supermarkets or gourmet food stores, they taste delicious and are great addition to many dishes.

It may seem like a huge ingredient list and mammoth task but its not too complicated and most parts can be made in advance.

Lentil, eggplant and zucchini  lasagne 

Makes 1 very large lasagne with 8-10 serves

Ingredients for the lentil bolognese 

• 1.5 C whole green lentils, preferably soaked overnight
• 2 tbsp cold pressed extra virgin olive oil
• 1 brown onion, finely chopped
• 3 cloves garlic, crushed
• 200g swiss brown mushrooms, finely chopped
• 1 large carrot, finely diced
• 1/2 a large red chilli, finely sliced
• 1 tin crushed tomatoes
• 4 Tbsp tomato paste
• 1 C chopped fresh italian herbs, chopped (basil, parsley, oregano, rosemary)
• 1/4 C chopped and pitted kalamata olives
• 1/4 C charred capcicum, finely chopped
• 1/4 C good quality red wine
• Himalayan salt and freshly cracked pepper, to season

Ingredients for the béchamel sauce

• 2 Tbsp cold pressed extra virgin olive oil
• 4 Tbsp chickpea flour
• 2 C unsweetened plant milk (cashew, almond or soy)
• 2 Tbsp nutritional yeast
• 1/4 tsp freshly grated nutmeg
• Himalayan salt and white pepper, to season

Ingredients for the raw vegan parmesan 

• 2 Tbsp sunflower seeds
• 2 Tbsp walnuts
• 3 Tbsp nutritional yeast
• Himalayan salt and freshly cracked pepper, to season

To assemble

• 1 large eggplant (aubergine), sliced
• 1 medium zucchini, sliced
• Cold pressed extra virgin olive oil
• Spelt or gluten free lasagne sheets
• 2 C fresh spinach or chard leaves

Method 

1. If soaking the lentils in advance simply place in a large bowl and cover generously with filtered water and a squeeze of lemon.
2. To cook the lentils drain off the soaking water (if applicable) and place in a saucepan with 2 bay leaves and cover generously with water. Bring to a gentle simmer  before covering and cooking for 20-25 minutes, or until tender. Drain, rinse with cold water and set aside.
3. To start the bolognese heat the olive oil in a large pan, add the chopped onion and sauté over medium heat for 5 minutes. The onion needs to gently sweat rather than colour. Add in the garlic, mushrooms, carrot and chilli while continuing to cook gently for another 5 or so minutes.
4. Add in the tin tomatoes, then 2 C of water, followed by the tomato paste, fresh herbs, kalamata olives, charred capsicum and red wine. Bring to a simmer before covering and cooking for 35-45 minutes. Season to taste with salt and pepper. Set aside.
5. To make the béchamel sauce gently heat the olive oil in a small sauce pan. Add in the chickpea flour and cook for 2-3 minutes. Slowly add the milk a little at a time, whisking constantly. Continue to whisk over a gently heat until it starts to thicken and bubble. Let it cook for another 2 minutes before taking off the heat. Add the nutritional yeast, nutmeg and season to taste. Set aside.
6. To make the vegan parmesan simply finely chop the sunflower seeds and walnuts and combine in a small bowl with the nutritional yeast and season to taste with salt and pepper.
7. Lastly, preheat a grill to high. Brush the eggplant and zucchini slices with olive oil before placing in a single layer under the grill. Cook each side for around 5 minutes, or until golden brown.
8. Finally its time to assemble. Preheat the oven to 180 degrees celcius. In a large baking or lasagne dish (30 x 20 cm) place a spoonful of lentil bolognese. Spread over the base of the dish before following with pasta sheets, lentil bolognese, grilled zuchinni and eggplant, fresh spinach/chard and a drizzle of the béchamel. Continue these layers until all ingredients are used, making sure you save 1/4 of the béchamel for the final top layer. Sprinkle over the raw parmesan and cover with a lid. Bake for 40-45 minutes, before removing the lid and baking for a further 15 minutes.
9. Leave to sit for 10 minutes before serving. I like to pop a few potatoes in at the same time for delicious whole baked potatoes. I also serve with a fresh green salad.

 

 

 

Spiced veggie patties

So, university is out for the year and I now have three clear months ahead of me to fill with cooking, yoga, running, swimming and adventuring! Somewhere in there too I will have to find a REAL job to sustain my summer of fun! Anyway to start with I am looking forward to lots of relaxation after a busy few weeks of study and exams. So today you would find me spread out on the couch in the sunny front room of my parents house with a cup of tea and a big appetite to share one of my favourite recipes with you.

Veggie patties are a bit of a staple for me. They are super quick, easy, cheap and can be served in a multitude of ways. I love to wrap them up in a pita with lots of fresh salad in summer or roll them into balls and serve with a rich tomato sauce and pasta in winter. They are just so versatile and always a hit, even with my meat eating friends.

By combining rice and lentils your body receives all 20 essential amino acids, which makes these patties a complete protein source (yes I did lean something this year!). It is very important for vegetarians/vegans to combine different protein sources to ensure they are  consuming complete proteins and these patties make is super easy! With lots of veggies and spices too it makes them an all round winner!

Spiced veggie patties 

Makes approximately 20 patties

Ingredients 

• 1 C red split lentils, soaked overnight or as long as possible
• 1 C brown rice, soaked overnight or as long as possible
• 1 brown onion, finely diced
• 3 cloves garlic, crushed
• 1 tsp coriander seeds, ground
• 1 tsp cumin seeds, ground
• 1/2 tsp hot chilli powder
• 1 tsp turmeric powder
• 1 carrot, grated
• 1 medium zucchini (courgette) , grated
• 1/2 C parsley, finely chopped
• 1 C spinach leaves, chopped
• 1/4 C currants
• 1/4 rolled oats
• 1/4 C extra virgin olive oil

Method

1. If soaking the lentils and rice, place in separate large bowls and cover completely with filtered water, add a squeeze of lemon and leave.
2. Drain the lentils and place in a saucepan with 2 C filtered water and a pinch of salt. Bring to the boil, turn down the heat and cook for 20 – 25 minutes or until reduced into a thick paste. Set aside.
3. Drain the rice and place in a saucepan with 1.5 C filtered water and a pinch of salt. Bring to the boil, turn the heat to very low, cover with a lid and cook for 35 minutes. Do not lift the lid during the cooking process. After 35 minutes the water should be evaporated and the rice fluffy. Set aside.
4. Pre-heat the oven to 200 degrees fan forced. Line a baking tray with baking paper.
5. Place the rest of the ingredients into a large bowl and mix to combine. Add the cooked lentils and rice and mix again. The mixture should be sticky and hold together when pressed. If too wet add another 1/4 C rolled oats. Season with salt and pepper to taste.
6. Roll the mixture into 2 balls and flatten out on the tray. Brush with oil before placing in the preheated oven to cook for 20 minutes before flipping and finish off for another 15 minutes.
7. Serve with salad, coconut yoghurt, toasted almonds, avocado and pomegranate or wrapped up in a pitta with fresh salad.

Enjoy!

Show me your patties on Instagram #goodnessgraciouskitchen

Moroccan roasted couliflower salad

Even though its the middle of Winter I still have the urge to pack up the picnic basket and head outside for a meal of complete relaxation and deliciousness. Instead of packing salads full of fresh ingredients i tend to make salads with roasted vegetables and warming spices. So even if we are freezing on the outside, at least our bellies are warm. This is one of those salad’s, made with spiced roasted cauliflower, grilled zucchini and lovely fragrant quinoa to make it a little more substantial. Its perfect for a picnic but also a casual lunch or a side for dinner.

Moroccan roasted cauliflower salad 

For the cauliflower:

1 head of cauliflower

2 tsp ground cinnamon

1 tsp cumin seeds

2 tbsp cold pressed extra virgin olive oil

For the grilled zucchini:

1 medium sized zucchini

2 tbsp cold pressed extra virgin olive oil

For the quinoa:

1 C quinoa (white, red or a mixture)

1.5 C filtered water

1 bay leaf

To serve:

1 bunch of flat leaf parsley

1 bunch mint

2 lemons

1/4 C raw almonds

Pomegranate seeds

cold pressed extra virgin olive oil

Method

Pre heat the oven to 180 degrees celsius. Slice the florets off the trunk of the cauliflower, reserving the stem for soup. Pop them in a bowl along with the cinnamon, cumin, olive oil and freshly ground salt and pepper. Toss to evenly coat then place on a baking tray lined with baking paper in one even layer. Place into the preheated oven and roast for 20 – 25 minutes. They should be starting the crisp up on the edges when you take them out. Set aside.

Place the almonds on a small tray and roast in the oven for 5-10 minutes. Take out and roughly chop. Set aside.

Meanwhile, thinly slice the zucchini and place in a bowl with the olive oil and freshly ground salt and pepper. Toss to coat all slices evenly. Place the slices in a single layer on a baking tray and grill at a high temperature for 8 minutes. Turning once half way through. Set aside.

Wash the quinoa thoroughly and place in a saucepan with the water and bay leaf. Bring to the boil, turn down to very low and cook for 15 minutes. Leave the lid on for another 5 minutes before fluffing the quinoa with a fork. Once cooled slightly place it into a salad bowl.

Finely chop half the parsley and mint and add this to the quinoa. Zest one of the lemons and juice both before adding to the quinoa mix. Now top with the roasted cauliflower, grilled zucchini and roasted almonds. Pull the leaves off mint and parsley from the stems and add this to the bowl along with the pomegranate. Drizzle over a little more olive oil and pack up for a picnic or eat straight away.

Enjoy!

Warming pumpkin tagine with spicy chickpeas

 

So its been getting cold here, like really cold, and I’m not at all used to it after spending the last four years in the tropical city of Darwin. So today I warmed up from the inside out with this tagine. I also lit the fire so the house was pretty warm. But really the tagine did most the warming. This is the perfect warming dish that you can just set on the stove and forget about for the next couple of hours while delicious smells waft through your kitchen. It’s a must if your feeling cold.

The chickpeas are really worth turning the oven on for. They are crispy, salty and spicy and when they mix with the sweet creamy pumpkin its so delicious! Plus leftover chickpeas (if any!) would be a great snack anytime of day. Or tossed through a sale for extra crunch, yum.

It might seem like the ingredients list is rather long but its mostly spices, and the chickpeas can be roasted ahead of time and stored in an airtight jar for a couple of days. I would recommend preserving your own lemons, someone in your street probably has a tree dripping with lemons when in season. Jamie Oliver has a great recipe, otherwise, they are a small fortune to buy at the shops.

Now after eating this I’m starting to think that perhaps winter isn’t so bad after all!

 

Pumpkin tagine 

Serves four.

Ingredients

2 T extra virgin olive oil

1 large onion, finely chopped

4 garlic cloves, crushed

2 t coriander seeds

2 t cummin seeds

1 t ground cinnamon

2 charred capcicums, peeled, deseded sliced (see note)

4 artichoke hearts in brine, drained, sliced

1/4 of a preserved  lemon, finely sliced

1/2 chilli, seeded, finely chopped

~1 kg kent or butternut pumpkin, cubed

1 C red lentils, soaked in water for at least 30 minutes

1 tin whole tomatoes

1 t dried mint

a small handful of dried dates

2 C vegetable stock

a few sprigs of thyme

4 C baby spinach

1 lemon

a handful of parsley

Spicy chickpeas (recipe follows)

 

Method

Heat the oil in a large cast iron pot over medium heat. Add the onion and saute for 5 minutes. Add the garlic and continue cooking for another 5 minutes or until soft and beginning to colour.

Meanwhile, roughly crush the coriander and cumin seeds in a pestal and mortar. Add the cinnamon and a dash of water. Add to the onion mix. Stir over the heat for another couple of minutes then add the capsicum, artichokes, preserved lemon and chilli. Continue to cook for a few more minutes before adding the pumpkin, lentils, tin tomatoes, dried mint, dates, vegetable stock and thyme. Rinse out the tomato tin with water, adding at least 3 C to the pot.

Bring to the boil then turn down to low and cover, simmering for 1 and a half to 2 hours. Give it a stir whenever you fancy and break up the whole tomatoes.

Just before serving stir through the baby spinach until just wilted. Slice the lemon and roughly chop the parsley.

To serve, place into bowls and top with spicy roasted chickpeas, lemon wedges and parsley.

Note

To char capsicums simply place them whole under your grill and turn until all the skin is charred and black. Cover for 5 minutes then carefully peel off the skin.

 

Spicy chickpeas

1 T extra virgin olive oil

1 tin chickpeas, drained and rinsed a few times

2 T white sesame seeds

1 T nigella seeds

1/2 t ground cummin

1 t cinnamon

1 t chilli flakes

Method

Preheat the oven to 200 degrees celsius. Line a baking tray with baking paper.

Toss all the ingredients in a bowl then put onto the baking tray. Generously sprinkle over some Himalayan sea salt flakes.

Bake for 35-45 minutes, or until golden brown.

Any leftovers can be stored in a airtight jar for a couple of days.

Enjoy!

 

 

 

 

Roasted fennel, carrot and watercress salad

I have had a beautiful big bunch of watercress sitting in my fringe for the last couple of days. Whilst contemplating what to do with it I also picked up a big bulb of fennel, its the perfect time of year for these two contrasting vegetables. The watercress was just too fresh and lovely to be turned into a soup so I thought a salad would be perfect. Pairing the bitter watercress with sweet fennel and carrots turned out better than expected and the fresh orange dressing is pretty amazing! It’s like autumn on a plate!

Also, sorry about my lack of posts lately I have been bombarded with uni work but only a few weeks left then I’ll have all the time in the world to play in the kitchen!

Roasted fennel, carrot and watercress salad with an orange dressing

Ingredients

1 bulb of fennel

3 medium carrots

2 t extra virgin olive oil

1 t honey

a few sprigs of time

1 bunch of watercress

a handful of macadamias

a handful of pepita seeds

Dressing

2 T extra virgin olive oil

1 t raw apple cider vinegar

1 t wholegrain mustard

the juice of 1/2 an orange

Method 

Preheat the oven to 200 degrees celsius. Thinly slice the fennel and place in a bowl. Quarter the carrots and add to the bowl along with the olive oil, honey, thyme, salt and pepper. Give it a good toss then place on a lined baking tray in the oven. Cook for 30 – 40 minutes or until the carrots are tender and the fennel is starting to caramelise.

Meanwhile, wash the watercress and discard any thick stalks. Place on your serving dish.

To make the dressing place all the ingredients in a jar and shake it up. Season with salt and pepper.

When the carrots and fennel have 5 minutes left in the oven add the pepitas and macadamia nuts. Cook until golden brown. Rest the carrots and fennel for a few minutes before assembling the salad. Just before you serve pour the dressing over.

Enjoy!