Spicy Stir-Fry with Tamari-Roasted Almonds
Ingredients:
500 grams jasmine rice
200 grams green beans, cut into 5 cm lengths
150 grams mushrooms, sliced
1 red capsicum, seeded and cut into thin strips
125 grams tamari-roasted almonds, halved (available from health-food stores)
2 tablespoons sesame oil
2 garlic cloves, crushed
2 teaspoons fresh ginger, crushed or grated
1 red chilli, seeded and finely chopped
125 ml hoisin sauce
2 tablespoons mirin
1 tablespoon brown sugar
Cook the rice (absorption method) as per the instructions on the packet.
Meanwhile, heat the oil in a wok and add the garlic, ginger and chilli. Cook for 1 minute, or until lightly browned. Add the beans, mushrooms, capsicum, hoisin sauce and sugar and stir-fry for 2 minutes. Stir in the mirin and cook for 1 minute, or until the beans are tender but still crunchy.
Remove from the heat and stir in the almonds. Serve with the rice.
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Asian Rice Noodle Salad with Cucumber and Avocado
Ingredients:
300g thin fresh rice noodles
1 avocado, sliced
1 Lebanese cucumber, sliced lengthwise into thin ribbons (as shown)
1 carrot, julienned (as shown)
1/2 cup crushed peanuts (substitute cashews or other nuts for those with peanut allergies)
1 small onion, finely diced
1 cup fresh mint leaves
2 cloves garlic
2 tablespoons lime juice
1 teaspoon Thai sweet chilli sauce
Place noodles in a bowl and pour over boiling water to cover. Leave for 5 minutes until softened. Drain.
Blend the onion, mint, garlic, lime juice, chilli sauce and a pinch of sea salt in a food processor until it forms a paste. Add the peanuts and mix until well coated.
Divide the noodles into four serving bowls and top with the avocado, cucumber, carrot and peanut mixture. Sprinkle with a few extra crushed peanuts. Serve.
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Two-Potato Golden Rosti with Avocado Salad
Rosti Ingredients:
400g each of sweet potato (kumara) and waxy potatoes (800g total), peeled, parboiled and cooled
1 medium onion, sliced finely
¼ cup chopped fresh coriander
1 tablespoon olive oil
Grate the parboiled potatoes and mix with the onion and coriander in a large bowl. Season well with sea salt and pepper.
Heat the oil in a frying pan over low to medium heat. Spread the potato mixture evenly in the pan. Cover and cook for 10 minutes, or until golden. Turn the rosti onto a plate and then slide it back into the pan to cook the other side. Cover and cook for a further 5 minutes or until crisp and golden. Cut into pieces. Serve with avocado salad.
Avocado Salad Ingredients:
2 medium avocados, chopped coarsely
1 medium tomato, chopped finely
1 small red onion, chopped finely
1 small jalapeno pepper, seeded and minced (optional)
1 clove garlic, crushed
1 tablespoon lime juice
1 tablespoon extra virgin olive oil
Place all ingredients in a bowl and mix gently. Season with a little sea salt if required.
Spoon over the rosti and serve. Enjoy!
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Tomato Salsa with Pita Bread Chips
Ingredients:
4 large ripe tomatoes, diced
4 spring onions, sliced finely
1/3 cup coriander, chopped
1 tablespoon lime juice
3 rounds Lebanese bread, cut into triangles
2 teaspoons olive oil
Combine tomatoes, spring onions and coriander in a bowl. Add one teaspoon of the olive oil and the lime juice, then season with salt and pepper and mix gently.
Brush Lebanese bread triangles with the remaining oil and bake in a moderate oven 180 C for 3-5 minutes.
Serve salsa chilled with the warm pita chips.
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Roasted Tomato Penne
Ingredients:
500g cherry tomatoes, halved
1 red capsicum, seeded and diced
1 red onion, sliced finely
2 cloves garlic, crushed
100g baby spinach leaves
1/2 cup fresh basil leaves, shredded
1 tablespoon olive oil
300g penne pasta
Toss tomatoes, capsicum and onion in oil, garlic and sugar. Place in a roasting pan and cook for 5 minutes in a preheated 220 C oven. Turn once and cook for a further 4-5 minutes until the tomatoes are tender.
Cook the penne in a large pot of boiling water according to packet directions.
Drain the pasta. Add the spinach and toss until wilted. Gently toss through the tomato, capsicum and basil. Serve and enjoy!
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Liz River’s Quinoa Salad with Caramelised Onion and Sweet Potato
Ingredients:
1 cup dry quinoa
2 cups water
1 large onion, sliced
1 sweet potato, cut into thin slices
1 avocado, sliced
½ cucumber, cut into chunks
100 grams button mushrooms, wiped and quartered
1 red capsicum, seeded and sliced
100 grams baby spinach
1 tablespoon balsamic vinegar
2 tablespoons olive oil
1 teaspoon brown or raw sugar
Rinse quinoa well then place in saucepan with water. Bring to the boil and then reduce to a simmer. Cook for 12-15 mins (follow instructions on packet).
Fry onion in a little of the olive oil until soft and cooked, add balsamic vinegar and sugar, keep simmering and stirring for a few minutes until caramelised.
Gently fry the sweet potato slices in a little more of the olive oil for about 10-15 minutes each side until cooked and crisp.
Mix the cooked onion and sweet potato together with quinoa, avocado, cucumber, mushrooms and red capsicum. Spoon the mixture onto a bed of baby spinach. Drizzle with a balsamic and extra virgin olive oil dressing. Enjoy!
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Mushroom Risoni
Ingredients:
500g risoni pasta
300g button mushrooms, thinly sliced
300g zucchini, thinly sliced
100g cherry tomatoes, halved
1/4 cup seeded kalamata olives (optional)
2 cloves garlic, crushed
2 tablespoons olive oil
2 tablespoons torn fresh basil leaves
1 tablespoon red wine vinegar
1 tablespoon lemon juice
3 spring onions, sliced diagonally in 3cm pieces
Cook the pasta in a large saucepan of boiling water until tender (as per directions on the packet).
Heat the oil in a large frying pan and cook the zucchini slices until tender. Add the mushrooms, tomatoes and garlic and cook for two minutes. Gently stir in the lemon juice and vinegar. Remove from the heat and add the olives, onions and basil. Combine with the cooked and drained pasta and toss gently. Season with freshly ground pepper and serve.
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Passionfruit Punch
Ingredients:
3 cups pineapple juice
2 cups orange juice
1 passionfruit
1/4 cup fresh lime juice
1 litre of ginger ale
1 litre of soda water
Combine fruit juices and passionfruit pulp in a large pitcher and chill. Add ginger ale, soda water and lots of ice cubes just before serving. Stir gently.
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Roast Veggie Salad
Ingredients:
1 sweet potato, cut into thick slices
½ pumpkin, cut into chunks
1 zucchini, sliced into 2.5 cm pieces
1 red capsicum, seeded and quartered
1 punnet cherry tomatoes, halved
2 avocados, sliced
100 grams baby spinach leaves
1 tablespoon pine nuts, toasted
2 cloves garlic, crushed
2 teaspoons herbs of your choice (thyme, marjoram, rosemary)
1 tablespoon balsamic vinegar
2 tablespoons olive oil
Place sweet potato, pumpkin, zucchini, and red capsicum in a mixing bowl. Add 1½ tablespoons olive oil, garlic and herbs and toss to make sure all the vegetables are coated in oil. Spread the vegetables evenly onto a baking tray and season with freshly ground pepper. Bake in a 200C (180C fan-forced) pre-heated oven for 40 minutes or until tender and golden brown. Remove from the oven and allow to cool.
Place cooled vegetables into a serving bowl. Add tomatoes, avocado, baby spinach, balsamic vinegar and a little more olive oil. Toss well. Sprinkle with pine nuts. Serve!
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Chickpea and Pine Nut Salad
Ingredients:
300 gm cooked or canned chickpeas
1 red pepper, cored and cut into strips
1 tomato, chopped finely
2 spring onions, cut into strips
2 tablespoons of rice milk or oat milk
1 tablespoon of lemon juice and pulp of lemon
1 tablespoon of white wine vinegar
1 tablespoon of olive oil
1 clove of garlic, peeled and finely chopped
1 tablespoon of pine nuts
2 tablespoons of fresh basil leaves
Several large lettuce leaves for serving
Combine the chickpeas, pepper, tomato and spring onions in a bowl. Blend the rice or oat milk, lemon juice, lemon pulp, vinegar, oil and garlic, in a food processor until thickened. Add the basil leaves and blend again. Pour this dressing over the chickpea mixture and toss well. Spoon the mixture into onto the lettuce leaves and sprinkle generously with pine nuts.
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Pesto Pasta
Ingredients:
150g baby spinach leaves
1 punnet cherry tomatoes, halved
4 tablespoons pine nuts
2 cups fresh basil leaves
2 cloves garlic
2 tablespoons olive oil
2 cups pasta, ribbon, shells or penne
¼ teaspoon salt
Prepare the pesto by processing the pine nuts, garlic, basil and olive oil in a food processor until smooth. Season with salt if you wish. Boil water and cook pasta of your choice. Add pasta to large serving bowl containing cherry tomatoes, spinach leaves, and pesto. Toss and serve immediately.
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Mango Tango Salsa with Pita Bread Triangles
Ingredients:
2 ripe mangoes, peeled and cut into cubes
1 avocado, sliced
1 continental cucumber, cubed
1 small red onion, diced
1 small bunch coriander leaves, roughly torn
1 teaspoon fresh crushed ginger
1 small red chilli for garnishing
1 tablespoon lemon juice
3 rounds Lebanese bread, cut into triangles
Combine mango, avocado, cucumber, onion and coriander leaves in a bowl. Add the ginger and lemon juice and mix well. Garnish with chilli and a few coriander leaves. Serve with pita bread triangles.
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Stir Fry
Ingredients:
3 tbsp shoyu (naturally fermented soy sauce)*
1cm piece of root ginger, peeled and chopped finely
2 cloves garlic, crushed
250g firm tofu
2 tbsp sesame oil
1 large onion, sliced
150g snow peas, topped, tailed and halved
1 red /yellow pepper, cored seeded and sliced
185g button mushrooms, sliced
5 florets broccoli
500g beanshoots
2 tbsp sesame seeds, toasted
Mix the shoyu, ginger and garlic together in a bowl. Cut the tofu into cubes and add to the bowl, stirring to coat completely. Leave to marinate for 1 hour, then drain, reserving the marinade.
Heat the sesame oil in a large wok. Add the tofu cubes and stir-fry for about 2 minutes, until beginning to brown on all sides. Remove with a slotted spoon and keep warm.
Reheat the oil, adding a little more if necessary. Add the onion and stir-fry for about 2 minutes. Add the broccoli, snow peas and peppers and stir-fry for 2 minutes. Add the mushrooms, beanshoots and reserved marinade and stir-fry for a further 2 minutes, until heated through.
Gently add the tofu, then turn onto a warmed serving plate. Sprinkle with the sesame seeds to serve with steamed rice.
*may substitute soy sauce for shoyu but the flavour will not be as strong
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Raspberry & Peach Delight
Ingredients:
6 peaches, halved
1 teaspoon vanilla essence or vanilla extract
½ cup honey
2 cups water
120g punnet of fresh raspberries
extra honey for garnishing
pinch of cinnamon
Place the halved peaches and vanilla in a saucepan and pour over the water and honey. Cook over moderate heat and bring to the boil. Reduce heat and allow to simmer for 10 minutes or until the peaches become tender. Remove the peaches from the liquid and allow to cool. Keep the honey juice in the pan.
When cool, chill the peaches and honey juice in the refrigerator.
Serve each peach in a bowl with a little of the honey juice, some fresh raspberries, an extra drizzle of honey and a sprinkling of cinnamon.
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