These are some of my favourite recipes
Family Friendly Pizza
- Pizza Base – makes 3 large bases, or 4-5 small bases
- 2 cups wholemeal flour and 2 cups of plain flour
- 2 tsp dried yeast
- Tomato Base
- 1/2 cup passata
- 1/4 cup tomato paste
- Mixed herbs and garlic granuels
- Choose your own – red onion, mushrooms, capsicum, olives, tomato, zucchini, artichokes, eggplant, jalopeno, sun dried tomato, spinach, pumpkin.
- Cheesy Sauce
- 1/2 cup cashews
- 3 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 3 tbsp tapioca flour
Pizza Base – Combine 1.5 cups of warm water with yeast and a pinch of sugar in a bowl and let sit for 5 mins. Mix flour and a pinch of salt in a large bowl and once yeast mixture looks foamy, add it to the large bowl. Mix together and then move onto a lightly floured surface to knead. Get the kids involved here and let them do the hard work by kneading dough for around 10 mins. Transfer to a lightly oiled bowl with a tea towel on top and let sit for around 40 mins, or until the dough has doubled in size.
Tomato Base – Combine passata and tomato paste with some dried herbs and garlic granuels in a bowl. Mix together.
Cheesy Sauce – Soak the cashews overnight in a bowl of water. If you don’t have time, simply boil cashews for around 10 mins. Drain the cashews and put in a blender with 1 cup of water and the remaining ingredients, plus some salt and garlic if you like. Once blended into a smooth watery liquid, add it to a pot on the stove top. As it warms up it will become thicker. Once it has reached your desired consistency, turn off stove and let cool slightly.
Build your pizza – Once the dough is ready, cut it into desired number of bases and roll it out into any shape you like – get creative! Place on oven trays and start to build your pizza – add a layer of tomato base then select the ingredients. This is where the family can choose to make their own pizza by selecting whatever ingredients they like. The flavour of pizza comes from the ingredients so pack them on! Finish it off by spooning some cheesy sauce on top.
Pop pizzas in the oven at 220°C for around 15-20 mins, keep an eye on it and when the edges are crispy remove them. Cut up and add any additional toppings such as fresh basil, chilli flakes and any other spices and herbs.
Creamy Pumpkin Pasta
Makes 3-4 serves
- Handful of spinach or kale, roughly chopped
- 3 cloves garlic, crushed
- 1/4 cup fresh sage (or 1 packet)
- Pumpkin seeds or pine nuts (optional)
Boil water and add pasta. Once cooked set aside. Keep pasta water for now.
Cook sliced mushrooms in a pan and add sage once the mushrooms are starting to brown. After a few mins add in garlic and spring onion and cook for a few more mins. Then stir through the spinach/kale.
Cut 1/2 of the roasted pumpkin into cubes and add it to the pan. Put the remaining pumpkin in a blender (skins removed), with a little of the pasta water and the coconut milk. Blend until creamy.
Put the cooked pasta in the pan and stir through the pumpkin sauce. Season with salt and top with some roasted pumpkin seeds/pine nuts.
Clean Green Pesto
- Carrot greens from 1 bunch of baby carrots
- 1/4 cup mint
- 2 cloves garlic
- 1/2 lemon
- 1/2 avocado
- 2 tbsp tahini
- 1/4 cup pine nuts (or you can also use walnuts)
- Optional: 2 tbsp nutritional yeast – see note
Lightly steam the carrot greens by boiling water and putting the greens in a steaming basket. Alternatively you can add a couple of drops of water to a pot and add the greens, put the lid on for a minute then remove the greens. This takes away the bitterness.
Into a blender add the greens, mint, garlic, nuts and avocado, squeeze lemon juice into it and add tahini. Sprinkle with salt and nutritional yeast if using. Add 1 tbsp of water at a time until it blends and you get the desired consistency. You can have it chunkier or completely smooth.
Enjoy by adding to pastas, using as a base for pizza, as a dip or drizzled over roasted veggies.
Note – Nutritional Yeast can be found in the supermarket, or health food store. It is a deactivated yeast that has a slightly nutty/cheesy flavour.
Veggie Packed Chickpea Omelette
Serves: 2 (makes 2 omelettes)
- 3/4 cup chickpea (besan) flour
- 3/4 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 tbsp nutritional yeast
- 1/2 tsp of turmeric
- 1/4 tsp baking soda
- Salt and pepper (option to use Black Salt – see note)
- Veggies – 2 cloves garlic, 1x red onion, 1x red capsicum, 8-10 mushrooms,
1x tomato, 1 cup kale/spinach
- 1 tbsp tamari/soy sauce
- 1/2 avocado
- 1 tbsp of tahini
- Optional veggies to use – broccoli, eggplant, peas, cabbage and beans (black, kidney etc)
Mix chickpea flour with milk, apple cider vinegar, nutritional yeast, turmeric and baking soda. You can do this in a blender or in a bowl with a whisk. If too thick, add a little water, it should look like pancake batter. Let sit for a couple of minutes.
To make the dressing – simply mash half avocado and add tahini and some salt. You can add water to make it thinner or leave it as is so it’s chunkier.
Chop all your veggies and put them on the pan to cook, start with onion and garlic, then add capsicum, then mushrooms and tomatoes. Lastly add kale/spinach. If using other veggies, cook accordingly. Once cooked, add the tamari/soy and cook for a little longer. Cover and turn off heat.
Pour half the chickpea batter in a hot pan and season with salt and pepper. Add lid onto pan and cook for a few minutes. Once the edges are firm and it’s easy to pick up with a spatula, slide it underneath and onto a plate. You do not need to cook the other side if you don’t want to as it should be cooked enough. Dish half the veggies onto one side of the omelette and fold the other side over. Repeat with the rest of the batter and veggies.
Garnish with avo/tahini dressing and chopped spring onion ends or parsley.
Note – Black Salt can be found in Indian Grocers and is also known as Kala Namak. It is great in this dish to give it an eggy taste.
Apple and Pecan Pie Warm Oats
- 1 cup of rolled oats
- 2 cups of almond milk (or any non-dairy milk)
- 1 tablespoon of chia seeds
- 1 apple
- 1/3 cup of apple puree, unsweetened
- 1 banana
- 1/2 cup pecans
- 2 scoops of coconut yoghurt
- 2 tbsp of (100%) maple syrup
- 1 tsp of cinnamon, a pinch of nutmeg
First, cut half the apple into slices and dice the other half. Cut the banana into slices, set aside.
On the stovetop, bring the non-dairy milk to a boil then stir in oats, chia seeds and diced apple, reduce heat to a simmer. Stir occasionally for around 5-10 minutes or until liquid has dissolved and oats are cooked. Mix in apple puree, cinnamon and nutmeg and cook for 1-2 mins more.
Divide into 2 bowls, top with sliced apple and banana then sprinkle over pecans and a little cinnamon. Serve with a scoop of coconut yoghurt and drizzle over maple syrup.
Mexican Loaded Potatoes
- 1/3 cup spring onions, sliced
- 1/2 red capsicum, diced
- 1 cup cooked black beans
- 1 large avocado, or 2 small ones
- 2x medium sweet potatoes/potatoes
- 1/2 lime
- Salt, pepper, hemp seeds (optional)
Pre-heat oven to 200°C. Pierce sweet potatoes/potatoes with a fork all over then place into oven for around 45min-60mins, or until tender.
In the meantime, mash avocado in a bowl, add sliced spring onions, diced red capsicum and blacks beans. Mix through and add salt and pepper to taste. Squeeze lime into mixture.
Once sweet potatoes/potatoes are cooked, take them out of the oven and carefully cut them in half length-ways. Place each sweet potato on two plates and using a fork, slightly fluff up the flesh. Spoon the avo mixture over each sweet potato half and sprinkle with hemp seeds.
Sweet Potato Coconut Curry
- 1× onion diced
- 2tbsp ginger chopped
- 3 cloves garlic chopped
- 3tbsp red curry paste
- 1x sweet potato diced
- 3/4 can coco milk
- 1/2 cup frozen peas
- 2 cups kale chopped
- 1 lemon
- 1tsp tumeric
- Salt, pepper, basil (optional)
In a pot fry onion, garlic and ginger for a few minutes, then add sweet potato and curry paste and cook for another few minutes. If you like it hot, you can add in fresh or dried chilli.
Next add the coco milk and tumeric. You can add a little bit of water to cover the veggies. Cook on low heat until sweet potato is cooked and liquid has reduced and is thick, this should take around 10 mins.
Next, add peas and kale, cook for another couple of minutes, then squeeze lemon juice into the pot.
Season with salt and pepper, and serve on top of brown rice, with some basil as garnish.
Choc Tahini Bliss Balls
- 1 cup dates
- 1/2 cup almonds
- 2tbs cacao powder
- 1/4 cup tahini
- 3tbs toasted desiccated coconut
- Pinch sea salt
Blend dates and almonds separately until they are in small pieces, alternatively they can be chopped up with a knife. Put into a bowl with cacao, tahini and add sea salt. Mix until well combined.
Using wet hands rolls into balls then dust with toasted coconut.
Soba Noodle Stirfry
- 1/2 cup spring onions chopped
- 1 cup snow peas, ends trimmed
- 1 large eggplant, or 2 small eggplants
- 1/2 cup edamame
- 1 carrot, sliced into matchsticks
- 6-8 mixed mushrooms sliced
- 1 tbsp ginger chopped
- 2 cloves garlic chopped
- 1-2 tbsp tamari or soy sauce
- Soba noodles around 80g
- Salt, pepper, sesame seeds (optional)
In a pan, stir-fry garlic and ginger, then add the eggplant. Cook until soft, then slowly start adding the rest of the veggies one by one.
Cook edamame in a pot and remove from pods once cooked then add to pan.
Cook soba noodles according to packet instructions then add to pan. Mix in the tamari sauce and cook for a few minutes longer.
Serve with a sprinkle of chopped spring onions and sesame seeds.
Carrot Cake Bliss Balls
- 1 cup carrots grated
- 1/2 cup pecans
- 3/4 cup oats
- 1/2 dates
- 2 tbsp almond/peanut butter
- 1 tsp cinnamon
- Pinch of nutmeg and salt
- Toasted desiccated coconut for rolling
Grate carrot using the finer/smaller side of grater. Place into a bowl and set aside.
Add all the remaining ingredients (except coconut) into a blender or food processer until well combined.
Add mixture to carrots and stir through. Roll into balls and using wet hands roll in coconut. Makes 16-20 balls.