All posts filed under: Mains

Walnut Lasagne

I discovered two things while making this lasagne. 1. Lasagne is really hard to take an appetising photo of. I got there in the end 🙂 2. You can make dairy-free gluten-free, vegan lasagne taste deliciously close to the real thing. Recreating a healthier vegetarian version of Italian dishes is one of my favourite things to do. Basically so I can eat them all the time. I’ve had a few wins and a couple of disaster pasta but this walnut lasagne is one of my best experiments. The ground walnuts cook down in a delicious savoury tomato sauce amplified by the sundried tomatoes and dried herbs. The texture is very similar to beef mice so perfect for any veggie sceptic or transitioning vegetarian. Walnuts are also packed with omega 3 fatty acids, protein, fibre and are great for boosting brain health. The fats in walnuts will also help your body absorb and convert the antioxidant found in the tomatoes. The cauliflower bechamel is another hit for me. I’ve tried making a vegan cheesy pasta sauce …

Chilli, Zucchini & Kale Cauliflower Pizza

Pizza is one of those takeaway meals that everyone loves. The crispy bread base topped with savoury tomato sauce and gooey cheese mmmm it’s a real crowd pleaser. Sometimes the takeaway version can leave you a little bit worse for wear and If you’re like me and don’t react well to gluten then pizza is off the menu. But a life without pizza isn’t a life worth living! So I’ve been experimenting with gluten-free bases and this cauliflower number is the best yet. I know it sounds completely mad using cauliflower for a pizza base but it is amazing. The raw cauliflower is blended into a “rice” then mixed with chickpea flour, chia seeds and dried oregano. As the base cooks the cauliflower turns golden brown and crisp on the outside and soft in the middle and has the most delicious savoury flavour. perfect or pizza! I like to keep my pizza simple and only use a few toppings. My favourite at the moment is a pizza Bianca using a  cashew cheese sauce topped with zucchini, chilli, …

Big Batch Moroccan Chickpeas

This is the perfect meal to make for the changing seasons. It’s rich, comforting and full of warming flavours like cumin and turmeric. The sweet dried apricots add a beautiful contrast to the rich savoury sauce. This recipe makes about 8 – 10 serves so you can freeze half for a day when you don’t feel like cooking or invite your friends around for a plant-based feast. I love to serve this stew over a fluffy baked potato or some quinoa to soak up the beautiful sauce. Big Batch Moroccan Chickpeas Serves – 8 to 10     Prep – 10     Cook – 40 minutes      Difficulty – easy Ingredients 2 cans of chickpeas 2 carrots 2 celery stalks 1 onion 4 cloves of garlic 1 medium zucchini 2 capsicum 3/4 cup dried apricots 1 tablespoon each ground paprika, turmeric, cumin, fennel seeds zest juice of 2 oranges 2 cans of tomatoes 1 cup of water 2 tablespoons of olive oil To Serve flaked almonds natural coconut yoghurt quinoa or a baked potato spinach pomegranate seeds …