All posts filed under: Mains

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 …

Lemon Grass & Coconut Soup

This Fresh and light coconut broth is the perfect meal to kick-start your healthy eating in 2018. Its the love child of Coco-nutty tom kha soup & fragrant hai green curry. Lemongrass, ginger, Kaffir lime leaf & fresh herbs are blended with coconut milk & veggie stock to create a delicious broth which is simmered gently then ladled over brown rice noodles, broccolini and tofu. I love topping this soup off with fresh cucumber and bean sprouts for extra crunch. Snow peas, boy choy and capsicum also work amazingly. If you want an extra green kick you can blend a handful of spinach into the broth. This soup is great if you want to calm and soothe your tummy after an indulgent silly season. Lemongrass, ginger & mint are digestion superstars! They’re full of compounds that can help ease common digestive symptoms like bloating, nausea & cramps. You can also use the leftover herbs to brew a delicious tummy tea and sip throughout the day. Lemongrass & Coconut soup Serves – 2 hungry people   …