Roasted Vege Hummus Jalousies

Ingredients

Kumara (that’s sweet potato - x 1)

Pumpkin (approx 1 C chunky chopped)

Cauliflower (approx 1/5 of a head)

Broccoli (x 1/2 whole head)

Capsicum (x 1)

Red or white onion (x 1)

Garlic (x 2 cloves - crushed)

Tumeric ( x a good shake)

Paprika ( x a good shake)

Cumin (ground, x a good shake)

Garam masala ( x a little shake, this stuff is powerful)

Lemon juice and rind (x 1)

Pottle of hummus (my fav is Lisa’s Extra Garlic x 1)

Coriander or parsley for the coriander haters (fresh if possible, small handful, chopped)

Pre-rolled, reduced-fat puff pastry (x 4 sheets)

Sesame seeds (x a good sprinkle for over top)

Method

Roughly chop up all the veges, throw on a baking tray. Coat with a bit of oil for roasting, shake on the spices and stick it in the oven for about 20 minutes at 200C. About 5 minutes before pulling out the veges throw in the capsicum, mix them around with the veges and leave them to cook for the remainder of the time.

Once completed, put all veges in a bowl. Pour in the lemon juice and rind, mix in the pottle of hummus, sprinkle in the coriander or parsley and stir all together. Put to the side for a moment.

Get the pastry sheets and cut in half from top to bottom. On one half cut out fancy looking air holes (leaf shapes look nice). Place the other half on the (baking paper-lined) baking tray. Then get the vege mix and scoop onto the pastry bottom. Lay over the other piece (with the fancy holes) and squeeze the edges together to seal the top and bottom.

Repeat with the rest.

Pour over a bit of oil, sprinkle with sesame seeds and put them in the over for another 15 minutes or until the pastry is golden and puffed.

Serve it up and sprinkle on some more coriander or parsley to look even more flash. Now get into it, but be very careful! The veges are hot!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you mix all the veges together with the hummus etc.

Want it gluten free? Get some gluten free pastry

Want it dairy free? Get some dairy free pastry.

H/T

This recipe is adapted from one by the Healthy Food Guide

Healthy Green Quinoa Salad With Pesto

Ingredients

Red and white or tri coloured quinoa (approx 1/2 C)

Vege stock (low salt x approx 500ml)

Broccoli (x 1 head)

Frozen peas (approx 1/2 C)

Baby spinach leaves (x approx 1 bag ~200g)

Avo (x 1)

Feta (x approx 100g)

Pepitas / pumpkin seeds (x approx 1/4 C)

Pesto

Cashews (unsalted x approx 60g or a handful)

Basil leaves (x approx 1/2C)

Lemon (x 1 juice and zest)

Olive oil (125ml)

Water (as much as you need to thin out the pesto if too thick)

Method

Rinse the quinoa under running water. Place it in a pot with water and vege stock (if using powder - just vege stock if using the liquid version.) Cook as per packet instructions.

In the mean time, steam (or microwave) the broccoli and chop up the and avo and feta.

Next, make the pesto. Stick all the ingredients in a blender and whizz until creamy. Add water if it’s too thick.

Once the quinoa is done, chuck it in a bowl, throw in the pesto and mix through. Then add in the broccoli, avo, peas, frozen peas (they thaw out in no time), feta and spinach. Then mix.

Finally, dry-fry the pepitas in a pan. Once they start popping you know they’re ready.

Sprinkle them over the salad and holy cow this is your new favourite go-to Summer salad!

Alternatives

Want it meaty? Yeah, nah. Let’s leave this one vegetarian.

Want it gluten free? Check the vege stock is gluten free.

Want it dairy free? Just don’t use the feta.

H/T

This recipe is adapted from one by…don’t know!

Roast Pumpkin Tabbou-Lu

Back story

This recipe was inspired by my good friends, the Lu’s. They gave me the recipe book for Christmas and I promised I’d do a revised version of a recipe and name it after them. So here it is. The Roast Pumpkin Tabbou-Lu. :-)

Ingredients

Cauliflower (approx 1/4 of a head)

Baby tomatoes (1 punnet)

Mint (big bunch)

Flat leaf parsley (big bunch)

Spring onions (x2)

Pumpkin seeds (approx 1/4C)

Lemon juice (3 Tbsp)

Olive oil (3 Tbsp)

Pumpkin (approx half of one)

Ground cumin (good sprinkle)

More olive oil (2 Tbsp)

Cracked pepper (as much as you like)

Method

Chop the cauli into tiny pieces so it looks like couscous. Chuck in a bowl big enough for all the other ingredients.

Throw in the baby toms (chopped in half) chop in the parsley and mint, and then chop up the spring onion, throw it in and stir it all together.

Then, roughly chop up the pumpkin, place on a baking paper-lined tray, then coat with the first lot of oil, sprinkle with the cumin and crack over the pepper. Chuck it in the oven at approx 200ºC and roast for about 25 minutes.

In the mean time, dry fry the pumpkin seeds. Once they start popping throw them into the salad bowl and mix in.

Finally, mix the dressing using the lemon juice and olive oil.

Once the pumpkin is done, throw it in with the rest of the salad and mix together. YUM!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you serve.

Want it gluten free? It is!

Want it dairy free? It is!

H/T

This recipe is adapted from one by Pete Evans’ Eat Your Greens.

Roast vege salad

Ingredients

Dried oregano (generous shake over all the veges)

Kumara (that’s sweet potato - x 1)

Pumpkin (approx 1 C chunky chopped)

Potato (x 1)

Cauliflower (approx 1/5 of a head)

Broccoli (x 1 whole head)

Capsicum (x 1)

Red or white onion (x 1)

Garlic (x 2 cloves - crushed)

Cherry tomatoes (x small handful)

Chickpeas (x 1 can)

Dijon mustard (1 tsp)

Olive oil (60ml)

Lemon juice and rind (x 1)

Parsley (fresh if possible, small handful, chopped)

Haloumi (as much as you want.)

Capers (as many as you like)

Method

Roughly chop up all the veges, throw on a baking tray. Coat with a bit of oil for roasting, shake on the oregano and stick it in the oven for about 20 minutes at 200C. About 5 minutes before pulling out the veges throw in the (drained) chickpeas mix them around with the veges and leave them to cook for the remainder of the time.

In the mean time fry up the haloumi and then make the dressing by mixing together the dijon mustard, lemon juice and rind and the olive oil.

Pull out the roast veges, pour on the dressing and chop through the haloumi. Serve it up, chop on some parsley and sprinkle capers if desired. Now eat it and feel gooooood!

Alternatives

Want it meaty? Dice up some grilled chicken and throw it in as you serve.

Want it gluten free? It is! But just make sure the dijon is gluten free.

Want it dairy free? Don’t add the haloumi.

H/T

This recipe is adapted from one by Delicious Magazine

Stuffed spring capsicums

Ingredients

Freekeh (1 C)

Vege stock

Garlic (2 cloves)

Red onion (small one, finely chopped)

Brown lentils (can, drained)

Cherry tomatoes (approx 6 of them)

Sunflower seeds (approx 1/4 C, lightly toasted)

Rocket leaves (2C)

Red capsicums (x4, cut in half and deseeded)

Cheese (whatever you like; parmesan, tasty, feta grated)

Black pepper (ground)

Basil (fresh if possible, small handful, chopped)

Parsley (fresh if possible, small handful, chopped)

Method

Cook the freekeh in vege stock in a pot, according to packet instructions.

Lightly toast the sunflower seeds.

Sautee onion and garlic, once translucent and smelling good add the lentils, tomatoes, toasted sunflower seeds and rocket. Stir together until rocket is wilted and everything else is warmed through.

Once the freekeh is cooked add it to the pan with the onion etc and mix together.

Spoon into the capsicum halves, sprinkle on top with cheese and put in the oven for 15-20 minutes until the cheese is golden and the capsicum is soft.

Serve up, sprinkle with basil and parsley. Yum!

Alternatives

Want it meaty? Dice up some grilled chicken and add it to the stuffing mixture.

Want it gluten free? Use a gluten free vege stock and substitute freekeh with quinoa.

Want it dairy free? Don’t add the cheese

H/T

This recipe is adapted from one by the Healthy Food Guide

Roasted tomato, olive and asparagus tart

Ingredients

Pre rolled, low fat pastry (1 sheet)

Asparagus (1 tin, or 2 fresh bunches if feeling fancy)

Low fat / lite cottage cheese (approx 1 C)

Parmesan or any other cheese you have (grated, approx 2Tbsp)

Chives (chopped, approx 1Tbsp)

Pitted olives (1/4 C, chopped)

Cherry tomatoes (approx 6, chopped in half)

Pumpkin seeds (approx 1/4 C, toasted)

Rocket (as much as you want on the side)

Method

Make the tart base by placing the pastry in a baking paper-lined baking dish. Square or rectangle is best aesthetically, but use whatever you have. Place in the oven and cook until golden (as per packet instructions). Remove from the oven once done and set aside to cool

Meanwhile, dry fry the pumpkin seeds in a frying pan. Take them off when they start popping. Put to the side.

If you’re using fresh asparagus, steam or boil it for 2 minutes then run under cold water to refresh. Put to the side.

Next, mix together the cottage cheese, chives, olives and half the pumpkin seeds

Spread the cottage cheese mixture on the bottom of the pastry tart, lay on the asparagus (tinned or fresh), chuck on the chopped tomatoes.

Place the tart back in the over to warm through the cheese mixture and roast the tomatoes. Approx 15 minutes at 180C.

Once done, remove from the over, chop into portions, sprinkle over remaining pumpkin seeds and heap rocket on the side. Nom, nom, nom.

Alternatives

Want it meaty? Nope, haven’t come up with a meat option for this.

Want it gluten free? Use a gluten free pastry

Want it dairy free? Nope on this one too sorry.

H/T

This recipe is adapted from one by the Healthy Food Guide

Superfood salad

Ingredients

Broccoli (whole head chopped roughly)

Kumara - that’s sweet potato for my non-NZ residing friends (whole one, either colour, chopped roughly )

Tin of chunky beetroot (or if you’re feeling fancy, grate a raw beetroot)

Peppers / capsicums (any colour and roughly chopped)

Onion (chopped)

Garlic (1 clove, crushed)

Mint (handfull, chopped)

Parsley (handfull, chopped)

Coriander (handfull, chopped - only if you like it)

Ground cumin (sprinkle)

Black pepper (a few pepper grinder twists)

Quinoa (any colour, approx 1 C)

Vege stock

Lemon (x1 zest and juice)

Pomegranate seeds (as many as you like)

Olive oil (big glug of it)

Rocket or spinach (half a bag, approx 120g)

Method

Heat oven to 180C. Line a baking tray with baking paper.

Chop all the veges. Place the kumara, onion and garlic in the oven and roast until ready. (Approx 15 mins)

In the mean time steam (or microwave) the broccoli until tender.

While that’s all cooking rinse the quinoa, place in a pot, add the stock and cook until ready.

Throw all the ingredients into a bowl, mix, serve. Yum

Alternatives

Want it meaty? Grill some chicken and put in in.

Want it gluten free? It already is!

H/T

This recipe is adapted from one by Beverley Glock.

Spicy parsnip soup with mint and natural yoghurt

Ingredients

Parsnips (approx 4 of them, peeled and roughly chopped) reckon you could use kumara as an alternative too

Onion (chopped)

Garlic (1 clove, crushed)

Curry powder (approx 1 tsp)

Cumin (good shake, approx 1/2 tsp)

Garam masala (little shake, approx 1/4 tsp)

Smoked paprika (small shake, approx 1/4 to 1/2 tsp)

Ginger (fresh diced, approx 2cm, but can use a shake of the dried stuff)

Sweet chilli sauce (about 1 Tsp)

Black pepper (a few pepper grinder twists)

Vege stock

Water (approx 6 cups)

Olive oil (big glug of it)

To serve

Mint (handful, chopped)

Greek-style yoghurt (as much as you need to make a nice pattern on top of each bowl of soup)

Method

Sauté the onion, garlic and ginger in a big pot, until they smell good. Add all the rest of the ingredients and simmer until the parsnip is soft. Whizz it all up until smooth. If it’s too thick, just add more water.

Serve, swirl on the Greek yoghurt and sprinkle with mint. Done!

Alternatives

Want it meaty? Add some cooked bacon or ham

Want it gluten free? Just check all the spices are gluten free

Want it dairy free? Serve without the Greek yoghurt

H/T

Can’t remember where I got this recipe. Maybe adapted from one by Delicious magazine.

Filo, roasted pumpkin, sage (or rosemary) and fennel tartlets with cashew and rocket pesto

Ingredients

Pumpkin or kumara (any kind, use approx 500g) chopped into rough cubes

Olive oil (glug)

Sage or rosemary (small handful of either)

Fennel seeds (small shake - approx 1 tsp)

Fennel bulb (cut into slices)

Garlic (1 clove, crushed)

Brown sugar (approx 1 tsp)

Balsamic vinegar (2 tsp)

Pre-rolled low fat pastry (2 sheets needed to make 8 tartlets)

Baby rocket to serve

Rocket and cashew pesto

Cashews - roasted, unsalted or raw (big handful, approx 1/4 C)

Rocket (approx 1/2 bag / 150g)

Lemon juice and rind (approx 1 small lemon)

Olive oil (approx 1/3 C)

Water (to thin it out if needed)

Method

Heat oven to 180C. Line a baking tray with baking paper.

Get out the pre-rolled pastry. Cut the squares into 4 squares each (giving you 8 total). Place one small square of pastry into each tartlet tin. OR…If you don’t have tartlet tins then get a baking tray, cover with baking paper and place on the cut squares of pastry. Then get a small ramekin (one for each little square of pastry) grease them up and place them on top of each square of pastry. Then pull the sides of the pastry up to make little pastry cups.

Chuck them in the oven and cook as per instructions until golden and puffed.

In the mean time, chop up the pumpkin, pour over some olive oil, shake on the fennel seeds and crush on the garlic. Chuck it all on the tray. Give it a mix and put it in the oven until golden (about 20 mins.)

Put the chopped fennel bulb into a frying pan with some oil, cook on medium heat until starting to smell good. Add in the sugar and vinegar and cook until caramelised.

While this is going on, make the pesto. Chuck all the pesto ingredients into a blender (or use a stick whizz) and blend until as you want. If too thick just add some water and blend again. Put to the side.

Once the pastry tarts are cooked, the pumpkin is roasted and the fennel caramelised, spoon the pumpkin and fennel mix into the pastry tarts / cases. Pour over the pesto, sprinkle some more rocket and you’re done.

Alternatives

Want it meaty? Grill some chicken and put in into the cases at the same time as spooning in the veges.

Want it gluten free? Use a gluten free pastry.

Want it nut free? Sorry, you’re out of luck. Or just don’t use the pesto.

H/T

This recipe is adapted from one by taste.com.au