Veggie num num - vegetarian recipes

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Roasted Eggplant Wedges with Herbed Pistachio Millet

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Vegan Ceviche

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Veggie num num vegetarian recipes

Nutro – A Healthy Plant-Based Diet Made Simple

September 11 2017 Veggie num num 

Nutro – A Healthy Plant-Based Diet Made Simple Hello, Veggie People, it’s been a long time once again! While all’s been quiet over here, Cam and I have been busy building something exciting and I’m happy to say it’s ready to go!! Now available on the App Store is Nutro – an App developed to help those on a Plant-Based Diet thrive! Whether you’re vegetarian, vegan, or just reducing meat in your diet, eating the right plant-foods is key to adequate nutrient intake and overall wellbeing. I wanted to create an easy-to-use resource that could help get the balance right without the guesswork. It started out with a simple enough idea of gathering together a list of plant-foods highest in those nutrients we all need the most when cutting out meat and animal products. This leads me to think on the best way to share this with others. Having a husband with the tech knowledge made the leap from a list of foods to a useable app one that made complete sense. Nutros directory of nutrient dense plant-foods allows you to easily identify the right foods to boost intake of key essential nutrients – like iron, protein, calcium and vitamin B12 – the right foods to support good health and keep you plant strong when cutting out the meat and animal products. It’s not always easy to understand the nutrients our body needs to stay healthy or where to find these nutrients in a plant-based world. Nutro identifies key vitamins and minerals of particular importance to those on a plant-based diet and shows you exactly which plant-foods offer the best source. The idea behind Nutro is simple, supporting health and happiness on a meat-free diet is achievable. And while I highly recommend seeking professional guidance to get the best tailored and up-to-date information on a diet to meet your specific nutritional needs, Nutro is a handy resource that can help make balanced, healthy plant-based eating a little easier. If you’d like to check it out, jump onto the app store and please leave a comment below if you have something to say!! I’d love to hear your thoughts, ideas, comments, constructive criticism, feedback and all the rest Follow along on with me and Nutro social @ facebook, instagram, pinterest, twitter. The post Nutro – A Healthy Plant-Based Diet Made Simple appeared first on Veggie num num.

Roasted Carrot Falafel Pita Pockets w/ Creamy Harissa Sauce

June 1 2016 Veggie num num 

So, its been a loooong time with very few new recipes here on Veggie num num and I apologies for that! Still, with the site update, its been great to hear from so many of you who still use this little space regularly and keep coming back for your favourite veg food recipes. Big veggie hugs to all of you for your continued support and love!! As our little man approaches one Im finding more freedom and space to get stuck into a few projects and Veggie num num is somewhere near the top of that list. New vegetarian recipes here we come!! To kick it off Ive got another favourite healthy vegan recipe from my vegetarian cook book. These roasted carrot falafel pockets are everything I love about healthy vegan food. Plus they are great to serve up to little kids (just use a mild curry powder and replace the harrisa with tomato paste). Carrots are the star of this healthy vegan recipe and for good reason. Theyre cheap, typically available all year round and packed with a great nutritional profile (think anti-oxidant and nutrient rich). In our house we go through a bag nearly every week. Great in a pita pocket, these tasty carrot falafel, are also great in a turkish bun or if you prefer, serve them up in a lettuce wrap for a super veggie powered meal. Roasted Carrot Falafel Pita Pockets w/­­ Creamy Harissa Sauce Preparation time: 45mins /­­/­­ Serves 4 Carrot Falafels - 2 large carrots, sliced into thick rounds (approx. 1 1/­­2 cups) -  1/­­2 red onion, peeled and cut into two wedges - 1 tbs olive oil - 1 tsp cumin seeds -  1/­­2 tsp smoked paprika -  1/­­2 tsp good quality curry powder (use a mild one if you’re making these for kids) - 1 1/­­2 tbs rolled rye (or oats) - 1 tbs sunflower seeds - 1 cup fresh coriander  (cilantro), roughly chopped - 1 cup flat leaf parsley, roughly chopped - 1 1/­­2 cups cooked or tinned chickpeas, rinsed well -  1/­­2 cup  sultanas (raisins) - sunflower or rice bran oil for frying Creamy Harissa Sauce -  3/­­4 cup silken tofu - 1 lemon, juice - 1 tbs olive oil - 1-2 tsp harissa (to taste) (or use tomato paste for a mild, kid friendly version) -  1/­­4 tsp maple syrup for the pita pockets - 1-2 tbs sunflower oil - 4 wholemeal pocket or pita breads, warmed in a low oven - sliced cucumber - grated carrot - snow pea sprouts Preheat the oven to 390F (200C). Throw the chopped carrot and wedges of onion into a baking tray. Drizzle with the olive oil, sprinkle over the spices along with salt flakes and cracked pepper to taste and then toss to coat well. Place in the hot oven for 25-30 minutes until carrot is golden and tender. Remove from the oven and allow to cool. Meanwhile, in a food processor, process the rolled rye and sunflower seeds to form a coarse flour. Add the fresh herbs and process for a few seconds until finely chopped. Add the chickpeas, sultanas, roasted carrot and onions, along with all the oil and spices in the bottom of the roasting pan, to the other ingredients in the food processor. Using the pulse setting, pulse the ingredients until they just start to come together. Be sure not to over process the ingredients - you want to keep some texture and not end up with a mixture that resembles hummus. Using clean hands form a large tablespoon of falafel mixture into a ball and then flatten slightly into a small round patty. Repeat with the remaining mixture (the falafels can be made ahead of time and stored, covered in the refrigerator). Prepare the creamy harissa sauce by blending all the ingredients together, either using a stick blender or in a small food processor, until smooth. Set aside. To fry the falafel, heat a small amount of sunflower or rice bran oil in a heavy-based frying or grill pan. Alternatively you can fry the patties on a barbeque grill. Working in small batches, fry the falafels over a medium/­­high heat, turning once golden on one side to cook on the other. Remove from the pan, place on absorbent paper and keep warm while you cook the remainder. Serve the falafel immediately, piled into the warm pita pockets with lots of sprouts, cucumber, grated carrot and a good drizzle of the creamy harissa sauce. The post Roasted Carrot Falafel Pita Pockets w/­­ Creamy Harissa Sauce appeared first on Veggie num num.

Soda Battered Eggplant w/ Carrot Chips, Sprout Salad + Fresh Pickle

February 22 2016 Veggie num num 

Welcome to the new and updated veggienumnum.com!! I’m crazy happy to finally have this little space all fresh and shinny, with improved content and functionality. It’s just taken me forever!!! I hope you’re all enjoying the new look and have found things easy to navigate. Please be sure to drop me an email if you’ve come across any dramas or missing recipes. Veggie num num is here for you guys, so please feel free to let me know what you think To kick off the new site I am sharing a favourite recipe from my book Going Veggie. This recipe for soda battered eggplant has to be one of my favourite recipe creations, yep I love it!! Crispy battered eggplant, fresh pickle and sweet little roasted carrots, seriously, if you’re serious about the deliciousness of veggies, there is so much to love!! Kind of a take on tempura and kind of a take on battered fish and chips, this vegan recipe is crispy, fresh and packed with veggie power. Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle Preparation time: 55 minutes /­­/­­ Serves 4 || Tips: The pickle, batter, and sprout salad can all be made ahead of time. The carrot chips and soda battered aubergine are best served immediately while still hot and crunchy. Make sure to get your oil nice and hot before adding the strips of battered eggplant and fry only one or two pieces at a time for the best results. || Fresh Cucumber Pickle - 1 Lebanese cucumber - 1 lemon - 1 tbs olive oil -  1/­­2 tsp dill seeds First, prepare the pickle, by slicing the cucumber in half lengthways and then very thinly slicing. Also, slice the lemon in half lengthways, before deseeding and finely dicing one half (reserving the other half for use later). Heat the olive oil in a small saucepan over a medium/­­low heat. Add the dill seeds and continue to heat until they begin to pop and crackle. Add the prepared cucumber and lemon and toss over a medium heat for just one minute. Remove from the heat and squeeze over the juice of the remaining half a lemon. Set aside to cool before placing in the refrigerator to chill. Just before serving pour any excess liquid off the pickles and place in a serving dish. Soda Battered Aubergine - 1 cup plain flour - 1 1/­­2 tsp baking powder - 2 tsp nutritional yeast -  1/­­2 tsp turmeric - 1 cup chilled soda water (sparkling water) - 3-4 Japanese eggplant (aubergine) - peanut or sunflower oil for deep frying Prepare the soda batter by shifting the flour and baking powder into a big mixing bowl. Add the turmeric and nutritional yeast and stir to combine. Pour over the soda water and whisk until smooth. Pop in the fridge and chill while you prepare the sprout salad and carrot chips. Slice the aubergines lengthways into strip around 1/­­2 inch (1.5cm) thick. Place the aubergine strips onto absorbent paper and sprinkle over a few pinches of salt flakes. Leave for a few minutes until the aubergines begin to sweat. Turn over and repeat on the other side, patting the aubergine strips dry after a few more minutes and pricking the skins with a fork. To deep-fry the aubergine, pour your oil into a god-sized deep pot up to a depth of around 6 inches (15cm) and heat over a high heat until the surface begins to shimmer. Remove the batter from the refrigerator and whisk again, quickly, until smooth. Working with one piece at a time, dip a strip of prepared aubergine into the batter. Allow the excess to drip off, before carefully sliding into the hot oil. The batter should quickly begin to sizzle and golden. Fry for one minute before turning to fry on the other side for just one more minute. Remove with a slotted ladle and place on absorbent paper. Keep warm while you deep-fry the remaining pieces. Serve the warm soda battered aubergine and hot carrot chips accompanied by the sprout salad and fresh pickle. Carrot Chips  - 4 large carrots, diced into 1/­­2 cm rounds (approx. 4 cups) - small bunch fresh thyme - 2 tbs olive oil Preheat the oven to 200C/­­390F Place two good-sized baking trays in the oven to pre-heat for 3-4 minutes. Carefully remove the pre-heated trays from the oven and line with baking paper. Arrange the rounds of carrot in a single layer over the two baking trays. Drizzle with olive oil and sprinkle over fresh thyme, with salt flakes and cracked pepper to taste. Place in the hot oven, roasting for 30 minuets until carrots are golden and crisp. Sprout Salad  - 2 cups beans sprouts - 2 cups snow pea sprouts - 1 cup legume sprouts (mung, chickpea, lentil) - 1 1/­­2 tbs lemon juice - 3 tbs olive oil - tiny drizzle of honey or agave nectar Prepare the sprout salad by roughly dicing the tops of the snow pea sprouts and finely dicing the stalks. Add these along with the bean and legume spouts to a large serving bowl. Toss with you hands to combine. Make the sprout salad dressing by adding all the lemon juice, olive oil and honey, with salt flakes and cracked pepper to taste, to a screw top jar and shaking until well combined. Place both the salad and dressing into the refrigerator until ready to serve. Before serving shake the sprout salad dressing again and then pour over the sprouts, tossing roughly to combine. The post Soda Battered Eggplant w/­­ Carrot Chips, Sprout Salad + Fresh Pickle appeared first on Veggie num num.

Rye Peanut Butter + Cacao Nib Banana Bread

April 20 2015 Veggie num num 

Rye Peanut Butter + Cacao Nib Banana Bread Banana bread comes in many forms and is one of those things thats easy to cook with basic ingredients and you can pretty much bet it will taste amazing. Ive shared a favourite vegan banana bread before and now I have another one for you! This Peanut Butter Banana Bread is moist, subtlety sweet and full of the goodness and deliciousness of rye and cacao. Ive made it three times already in the past month!! I adapted the recipe from one found in a Donna Hay magazine and thats the great thing about banana bread, its so easy to change up the different ingredients and a synch to make vegan. Using chia gel instead of an egg and nut butters instead of the usual yoghurt you get a seriously delicious and completely egg and dairy free result! Replace the peanut butter with almond butter if you wish and if you like your banana bread nice and sweet you can always add a little more sugar, although I truly think its sweet enough. Great as a family snack, lunch box filler or to serve up with a hot cup of tea with family and friends, I love this recipe and hope you will too. Rye Peanut Butter + Cacao Nib Banana Bread ~ Preparation time: 10 mins + around 1 hour to bake /­­/­­ makes 1 loaf ~ - 1 tsp chia seeds -  1/­­4 cup water - 1 1/­­2 cups rye flour - 1 tsp baking powder -  1/­­2 tsp bicarbonate of soda - 2 tsp ground cinnamon - 1/­­3 cup cacao nibs -  1/­­2 cup coconut sugar (or dark brown sugar) - 1 cup mashed ripe banana (around 2 large bananas) -  1/­­2 cup raw peanut butter (or raw almond butter) -  1/­­2 cup coconut oil (softened) -  1/­­2 cup maple syrup - 2 tsp vanilla bean paste - 1 banana extra for decoration Preheat the oven to 160°C/­­320°F Grease and line a 21cmx10cm (8 inch x 4 inch) loaf tin with baking paper. Combine the chia seeds with the water in a small bowl and set aside for around 5-10 minutes until a gel forms. Sift the flour into a large bowl and mix to combine with the baking powder, bicarbonate soda, cinnamon, cacao nibs and sugar. In a separate bowl mix to combine well the mashed banana, peanut butter, softened coconut oil, maple syrup, vanilla bean paste and prepared chia gel. Fold the banana mixture through the dry ingredients until combined. Transfer to the prepared loaf tin and top with slices of banana if desired. Place in the preheated oven and bake for around 1 hour - 1 hour 10 minutes. Check by testing with a skewer, poking it into the middle, if it comes out clean, your banana bread is ready. Cool in the tin for 10 minutes before transferring to a wire rack to cool completely or serve warm with extra maple syrup or jam. Will keep in a sealed container for a few days in your pantry or fridge. {this recipe was adapted from the Basic Banana Loaf found in Donna Hay Fresh + Light Magazine Issue 1} The post Rye Peanut Butter + Cacao Nib Banana Bread appeared first on Veggie num num.

Curried Carrot Cream + 100 Best Juices, Smoothies and Healthy Snacks Giveaway

January 11 2015 Veggie num num 

We love smoothies and fresh juices round here. There’s hardly a day goes by when the blender isn’t out to whip up a breakfast shake or afternoon smoothie. I find it’s a great way to get a good variety of different fresh ingredients and nutritious foods into the family diet. Plus it’s fun to experiment with our 3 year old and come up with new favourite combinations. For us it’s been a great way to get her trying new and unfamiliar ingredients while having lots of fun with food at the same time. Ive been a fan of Emily Von Euw and her blog This Rawsome Vegan Life for some time, so when a copy of Emilys new book arrived on our doorstep, we jumped for joy! With so many clever, nourishing, delicious and completely vegan recipes to choose from – we’re in some kind of juice and smoothie heaven!! 100 Best Juices, Smoothies and Healthy Snacks is one of those cookbooks that no matter where you open the page, you want to eat (or drink) straight away, what’s staring back at you. The photos are gorgeous and pop off the page with their vibrant colour. The recipes are truly inspiring with so many delicious and beautiful ways of enjoying a huge variety of healthy and invigorating ingredients. This book could change your life or at the very least make it a whole lot tastier!! Not just all fruit smoothies and juice combinations, the book covers a whole range of healthy ideas. It has a beautiful chapter on mylks (non-dairy milk) and mylkshakes. A yummy chapter on Energy Bars & Healthy Snacks packed with easy, healthy and inspiring recipes and the one that caught my eye the most, a chapter on Savoury Smoothies! Being a soup addict and smoothie lover, I couldn’t resist the look of all the fresh, nourishing and inventive recipes and am lucky enough to be able to share one with you today! Below is a beautiful recipe adapted from Emilys book for Curried Carrot Cream. A simple, nourishing and tasty savoury smoothie thats really just like a simple soup. I added fresh turmeric and lots of lime juice to give it an extra kick of fresh flavour and served it cold because, well, its Summer! If that ideas doesn’t sit well with you, serve it as Emily does at room temperature. Delicious, either way. You can find the real thing along with so many other super recipes in her book 100 Best Juices, Smoothies and Healthy Snacks available where all good books are sold or enter the giveaway below!! And be sure to check out her super inspiring blog for loads of healthy vegan goodness. CURRIED CARROT CREAM adapted from 100 Best Juices, Smoothies and Healthy Snacks by Emily von Euw /­­/­­ printed with permission of Page St. Publishing - 5 large carrots - 1 onion - 3 garlic cloves - 4 cups vegetable broth - around 1 tsp curry powder - around 1-2 tsp fresh turmeric, grated - 1-2 limes, juice - Salt flakes & cracked pepper - 1 cup ice (optional) - Parsley leaves for garnish Wash, peel and chop the carrots, onion and garlic and put them in a pot with the vegetable broth. Bring to the boil and then reduce to simmer for around 5-10 minutes until carrots are soft. Remove from the heat and allow to cool before adding to the blender. Blend the carrots and broth adding curry powder, turmeric, lime juice and salt and pepper to taste. If serving cold throw in the ice. Process everything until smooth and creamy. Serve topped with extra cracked pepper, sprigs of parsley and extra lime. GIVEAWAY DETAILS Ive got one copy of Emilys Book 100 Best Juices, Smoothie and Healthy Snacks up for grabs. Simply leave a comment below telling me what your favourite smoothie or juice combination is and youll go in the drawn to win yourself a copy of this gorgeous book. Unfortunately the giveaway is only open to US and Canada residence, SORRY! Entrys close midnight AEST 18th January 2015, the winner will be drawn at random and announced on January 19th 2015. GIVEAWAY NOW CLOSED {I received a copy of the book to review, all opinions and views are absolutely my own.} The post Curried Carrot Cream + 100 Best Juices, Smoothies and Healthy Snacks Giveaway appeared first on Veggie num num.

Orange, Pumpkin Quinoa w/ Pomegranate & Candied Walnuts + the first Going Veggie Giveaway

December 8 2014 Veggie num num 

Its the festive season so here on Veggie num num Im celebrating with this beautiful vegan Christmas inspired recipe plus offering a chance for you and someone you love to win a copy of my new book Going Veggie! This time of year is always filled with a little sense of magic, anticipation and joy for me and I cant wait to travel home this year to celebrate a big family Christmas. With my side of the family all in the one place for the first time in forever!! Weve been excitedly discussing the food for our Christmas day lunch and pouring over recipes for different vegetarian dishes, crunchy salads and I cant wait for the decadent desserts whipped up by my talented sister. Did I mention I seriously cannot wait!! This vegetarian Christmas recipe is a recreation of a tasty pumpkin quinoa recipe I shared way back in 2010 and Ive wanted to update for a long time. With the sweet flavours of orange and cinnamon it makes a lovely fragrant pumpkin quinoa dish full of the tang of pomegranate. The candied walnuts take this vegetarian dish to something extra special and the flavours are really perfect to serve alongside traditional Christmas fare. Hearty enough to serve as a main dish it also works beautifully as a side. Christmas is a little more special this year with the release of my first cookbook just around the corner. Going Veggie is available from December the 30th - just in time for all your New Year healthy veggie inspiration! Check here for pre-order details. If youd like the chance to win yourself and someone you love a copy, head over to vegggienumnums instagram profile follow @veggienumnum repost the competition image, tag with #veggienumnum #goingveggiegiveaway and dont forget to tag a friend for their chance to win too. Entry’s close midnight AEST 23 December 2014 and winners drawn at random, will be announced on December the 24th. Giveaway Now Closed! For those of you without Instagram Ill be running a competition here on the blog next week for your chance to win also. Orange, Pumpkin, Quinoa w/­­ Pomegranate & Candied Walnuts + the first Going Veggie Giveaway Preparation time: 40mins /­­/­­ Serves 8 as a side - 1 cup quinoa - 1 1/­­2 cups water - 2 oranges - 1 kg (2 pound) piece of pumpkin, diced into 1cm cubes - 1 cup chickpeas (cooked or tinned) -  1/­­2 red onion, cut into wedges - 1 bulb garlic, sliced in half lengthways - 1 tsp paprika - 1 tsp ground cumin -  1/­­2 tsp ground cinnamon - 3 tbs olive oil - 2 cups salad rocket or baby kale - 1 pomegranate, seeds - small handful of fresh mint Candied Walnuts -  3/­­4 cup raw walnuts, roughly chopped - 1 1/­­2 olive oil - 1 tbs pomegranate molasses - 1 tbs maple syrup - pinch of salt flakes Pomegranate + Orange Dressing - 6 tbs olive oil - 1 tbs pomegranate molasses - 2 wedges of the roasted orange Preheat the oven to 200°C/­­392°F Place the quinoa, water and juice of 1 orange (approx. 1/­­2 cup) in a medium sized pot and bring to the boil. Turn down the heat to low and gently simmer with the lid on for 10 minutes. Remove from the heat and set-aside for a further 8 minutes. Keep warm. Cut the second orange into 8 wedges. Reserving two wedges slice the remaining 6 into 1cm (1/­­4 inch) thick triangles. Throw the chopped pumpkin, chickpeas, pieces and two wedges of orange into the oven tray with the onion wedges and the two halves of the garlic bulb. Sprinkle over the spices and drizzle over the olive oil. Use your hands to toss and coat everything well with the oil and spices. Place in the oven and cook for 20-25 minutes until pumpkin is tender. Remove from oven and set aside to cool slightly. Meanwhile candy the walnuts by adding all the ingredients to a good heavy-based saucepan. Bring to a gentle simmer over a low heat and stir frequently for around five minutes until the mixture becomes sticky and toffee like. Spoon out the walnuts and arrange in a single layer on baking paper. Allow to cool. Once the vegetables are cool enough to just handle. Take out the onion wedges and garlic bulb and discard. Remove the two wedges of orange and squeeze the juice from these into a screw top jar with the remaining dressing ingredients. Season with salt and pepper and shake to combine. In a large bowl combine the warm prepared quinoa with the roasted ingredients and the rocket (or kale) leaves. Toss quickly to combine and then transfer to a large warm serving platter. Scatter over the candied walnuts, pomegranate seeds and fresh mint leaves. Just before serving pour over the prepared dressing. The post Orange, Pumpkin Quinoa w/­­ Pomegranate & Candied Walnuts + the first Going Veggie Giveaway appeared first on Veggie num num.

Spring Vegetable Stir Fry w/ Chilli Ginger Chia Jam

October 24 2014 Veggie num num 

This is a recipe thats been sitting in the back of my head and on my to do list for ages! With a trip to the local markets over the weekend I was spurred into action and armed with a basket of crunchy and colourful goodies, I knew it was time to throw a vegetable stir fry together. Its basically a super simple vegetable stir fry recipe thats made a little more awesome by the addition of a homemade chilli, ginger chia jam. I used chia seeds to make a jam with far less sugar than your typical store brought sweet chilli sauce and Im so happy with how it all came together! I could seriously eat bowl after bowl of this healthy, invigorating vegetable stir fry. Packed with a rainbow of vegetables and lots of fresh ginger this simple stir fry is a truly nourishing dinner. Use your favourite in season veg and if you like your chilli sauce hot, add a few birds-eye chillies to give it an extra kick. I served this healthy vegetarian recipe with soba noodles because basically, I love any excuse to eat soba. You could serve it with brown rice, ramen noodles or really any rice or noodle variety you prefer. The Chilli, Ginger Chia Jam should keep well in a jar in your fridge for a few weeks or more. The recipe makes enough for three or four stir-fries or try serving it as you would sweet chilli sauce in any of your favourite dishes. CHILLI GINGER CHIA JAM Preparation time: 35minutes /­­/­­ Makes around 2 cups || note: add 2 or 3 birds -eye chillies if you like it hot! || - 200g (7 oz) long red chillies - good thumb sized piece of fresh ginger - 2 garlic cloves, peeled - 1/­­3 cup coconut sugar (or raw brown sugar) - 2 cups apple cider vinegar (or rice wine vinegar) - 3 tbs chia seeds - 1 1/­­2 tbs miso paste Top and roughly slice the chillies. Roughly chop the ginger. Thrown the chillies, ginger and peeled garlic cloves into a food processor and pulse until finely diced. Set aside. In a medium sized heavy based saucepan heat the sugar and vinegar over a low heat for a few minutes until the sugar is completely dissolved. Add the chilli, ginger and garlic mixture, plus the chia seeds and increase the heat to around medium, bringing everything to a gentle simmer. Simmer, gently, uncover for around 20 minutes until the jam is thick. Add the miso paste and stir through until dissolved. Simmer for around 3 more minutes and then transfer while still hot to a sterilized jar. The Chilli, Ginger Chia Jam should keep well for a few weeks or more in your fridge. {adapted from a recipe found on SBS Food} SPRING VEGETABLE STIR FRY w CHILLI GINGER CHIA JAM + SOBA Preparation time: 25minutes (+ preparation time for the chilli jam) /­­/­­ Serves 4 || note: you can omit the fresh ginger here if you dont love it like crazy like I do. Use any seasonal veg you like and switch out the sweet basil for Thai basil if you prefer. Peanuts or cashew would be good too, instead of the almonds and you could use your favourite rice or noodles in place of the soba. || - small thumb sized piece of ginger - 150g (5oz) spring carrots - 150g (5 oz) yellow string beans - 4 small radishes (approx. 50g/­­2oz) - 1 small red capsicum/­­bell pepper (approx.150g/­­5 oz) - 70g (2 1/­­2 oz) snow peas - 3 spring onions - 1 tbs cold pressed coconut oil -  3/­­4 cup of Chilli, Ginger Chia Jam (as prepared above) - 1 tbs miso paste - 1 tbs tamari (more or less to taste) - good handful of sweet basil + extra to serve -  1/­­4 cup flaked almonds - 180g (6 oz) soba noodles, prepared to packet instructions Slice the piece of ginger into thin strips. Set aside. Scrub the carrots and slice them in half lengthways. Top and tail the yellow beans, thinly slice the radishes and slice the capsicum into strips. Set aside in a separate bowl. Top the snow peas and slice in half, diagonally. Using the white part only, slice the spring onions diagonally also. Set aside in a separate bowl. In a small saucepan or frying pan dry roast the flaked almonds until lightly brown and crisp, set aside. Heat the coconut oil in a wok or good-sized frying pan. When hot add the ginger and toss over a medium/­­high heat for a minute before adding the prepared carrots, yellow beans, radishes and capsicum. Toss vigorously for around 3-4 minutes. Add the chilli, ginger jam, miso and tamari to taste, toss to combine well before adding the prepared snow peas and spring onions. Toss for just a minute then remove from the heat and toss through the torn basil leaves. Check seasoning and adjust with tamari if needed. Pile the stir-fried veg onto a serving platter, scatter over the toasted flaked almonds and extra torn basil leaves before serving immediately accompanied with the prepared soba noodles. Alternatively you can toss your noodles through the stir fry before serving. The post Spring Vegetable Stir Fry w/­­ Chilli Ginger Chia Jam appeared first on Veggie num num.

Raw Chocolate Pots w/ Pistachio Cream + Banana, Ginger Brittle

October 2 2014 Veggie num num 

Theres been a love affair with raw desserts around the place lately and I’m thoroughly on board. With raw nuts and fruits in place of cream and sugar, you can create these rich, creamy and naturally sweet desserts minus the big dose of saturated fat and refined sugar and with a little goodness thrown in to boot. So when Urban Remedy – the brand behind a delicious looking range of raw juices, shakes, snacks and foods – contacted me about trying some of their nourishing products, it made my day! Armed with a big box of tasty raw brittle, including banana, ginger, cacao, and lemon, I headed to the kitchen and came up with a couple of raw desserts to share with you all. The recipe for these Raw Chocolate Pots is up first. Rich, smooth and chocolaty, Ive been making different variations of raw vegan mousse lately after falling in love with recipes from both Green Kitchen Stories and My New Roots. And its so simple to make, providing youve got a good blender or food processor. The banana and avocado create a smooth and creamy dairy-free mousse – plus, in this recipe, the tahini adds an extra element that I love when combined with cacao and the pistachio cream. Not only does the pistachio cream look beautiful but also tastes amazing, seriously amazing! That pistachio flavour really is so good when combined with chocolate and raspberries and topped off with the crunchy Urban Remedy brittle. The range of brittle snacks are tasty and good for you too, made with 100% organic, live ingredients and absolutely no added sugar or artificial stuff. They make a nutritious snack on their own and are a great addition to raw desserts, like this one. If you cant get your hands on some Urban Remedy brittle for this recipe, simply substitute with a little shredded coconut and/­­or dehydrated banana. RAW CHOCOLATE POTS w/­­ PISTACHIO CREAM + BANANA, GINGER BRITTLE Preparation time: 30 minutes (+ 1 hour refrigeration time) /­­/­­ serves 2-4 RAW VEGAN MOUSSE - 1 banana - 1 avocado -  1/­­4 cup tahini - 4 dates (pitted and chopped) - 2 tbs raw cacao powder -  1/­­4 tsp ground cinnamon - pinch of salt flakes - + a little water PISTACHIO CREAM - 1 cup raw pistachio nuts, shelled -  1/­­2 cup raw cashew nuts -  1/­­2 -1 cup water - 1-2 tsp honey or maple syrup (to taste) -  1/­­2 orange, juice - pinch of salt flakes to serve -  1/­­2 cup fresh raspberries -  1/­­4 cup Urban Remedy Banana Brittle -  1/­­4 cup Urban Remedy Ginger Brittle Place the pistachio and cashew nuts in a bowl and add enough water to cover completely. Soak for around 15 minutes. To make the mousse, peel and chop the banana, slice the avocado in half, remove the seed and scoop out the flesh. Add all the mousse ingredients (except the water) to your blender or food processor. Blend on high for a minute or two adding a little water until you have a smooth, creamy mousse. You may need to scrap the sides down once or twice to get everything completely blended. Transfer the mousse to individual glasses and set aside in the refrigerator for around 20-30minutes. Prepare the pistachio cream by straining the nuts and adding them to a blender or food processor with the honey/­­maple syrup, orange juice and salt flakes. Blend on high adding a little water at a time until you have a cream like consistency. It will be more like a runny paste than smooth cream at this stage, so dont worry. Transfer the pistachio cream to a fine mesh sieve and place it over a bowl. Using the back of a spoon, push the blended nuts through the sieve until you are left with nut pulp in the sieve above and a bowl full of smooth pistachio cream underneath. Tip: reserve the nut pulp to use in smoothies or to thicken a vegetable curry (so good!). Remove your individual chocolate pots form the refrigerator and evenly top with the pistachio cream. Return them to the refrigerator for another 20-30 minutes before serving. You can keep them covered in the fridge for up to 24 hours or more. Break the pieces of brittle into smaller chunks and combine them together in a bowl. Just before serving remove your chocolate pots from the fridge, top with a few fresh raspberries and a good sprinkle of the brittle crumb. Alternatively top with shredded coconut and/­­or dehydrated banana. The post Raw Chocolate Pots w/­­ Pistachio Cream + Banana, Ginger Brittle appeared first on Veggie num num.

Sweet Potato, Red Bean + Kale Enchiladas w/ Smoky Sweet Pepper Sauce & Coriander Chimichurri

August 10 2014 Veggie num num 

It takes a little time to put together the different elements of this vegetarian enchilada recipe, but the added effort to make everything from scratch really pays off. The flavours are smoky and robust and match perfectly with the fresh and zingy chimichurri. [...]

Eggplant Ball Sub w/ Kale Salad + Tahini, Harissa Sauce

June 23 2014 Veggie num num 

Whether you turn this vegetarian recipe into a sub or simply serve the eggplant balls accompanied by the salad is up to you. Im thinking theyd make a pretty great burger too, simply shape into patties and serve with the salad and sauce on toasted Turkish buns. [...]

Spelt Pasta w/ Greens, Lentils, Sage + Lemon

May 21 2014 Veggie num num 

I love the earthy greens and browns of this dish and the combination of good for you ingredients. Simple to prepare and full of good for you things like vitamin rich asparagus and those little veggie powerhouses lentils - a perfect dish for a healthy mid-week meal. [...]

Roasted Parsnip, Cannellini Bean Tartlets w/ Caramelised Fennel & Shaved Apple

May 8 2014 Veggie num num 

This vegetarian tartlet recipe is both egg and dairy free and a combination of some of my favourite produce in season at the moment - sweet parsnips, fragrant fennel and, of course, apples. They make a lovely little appetizer to serve to guests or use large rounds of pastry and make individual meal sized tarts instead. [...]

Cacao & Coconut Spelt Pancakes

October 21 2013 Veggie num num 

For these pancakes Ive taken a traditional pancake recipe and changed it up a little - swapping out the wheat flour for spelt and adding in things like cacao, chia and coconut... it means we can enjoy our Sunday pancakes but with a little added goodness at the same time - plus they taste pretty incredible too!! [...]

Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint

March 16 2015 Veggie num num 

Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint Over the past few months Ive been working hard on taking Veggie num num to the next level. Creating a new, beautiful space to share recipes and filling it with lots of useful resources on becoming vegetarian and enjoying healthy plant-based food. Things go far slower than I would like, still thats how life is at the moment and thats okay. Work and family life are a balance and I feel ever so grateful simply to have the opportunity to devote so much time to this! I look forward to bringing all my ideas to you soon but until then, at least theres pizza and a dang good one at that! This vegan pizza recipe has been sitting on my to-do list for far too long and Im glad to finally be sharing it. Its a combination of so many flavours I love and ones you see often here on Veggie num num. Harissa sauce, spiced lentils, syrupy pickled beets, crunchy fennel, sweet mint, all drizzled with creamy tahini; it sure made my belly happy!! I used the simple option of a store-brought flat bread for the base, if youd like to make your own, you could use this simple pizza dough recipe. The lentil mince is incredibly tasty and versatile. Serve it over toast, in a wrap or with salad or vegetables for a warming and tasty protein packed lunch or dinner. Following my Dads homemade pickled beet recipe, I added caraway, lemon and fennel to make it a little fancy and complement the other ingredients. The recipe below only makes a small amount. You could always double it (or more), if youre lucky enough to have a glut of beetroots lying around. Warm spicy flavours, topped with fresh green goodness and as much tahini as you can muster; I sure hope youll enjoy this one!! PICKLED BABY BEETS w CARAWAY + LEMON || note: you can use large beetroot for this recipe and simple double or quadruple if you have lots lying around. The pickled beets will keep in your fridge or unopened in a sterilized jar in the pantry. || Preparation time: 50mins /­­/­­ makes one small jar - 250g (9oz) baby beetroot, scrubbed + whiskers and leafy tops trimmed -  1/­­2 -1 cup apple cider vinegar - 1-2 tbs maple syrup - 1 1/­­2 tsp caraway seeds - 1 organic lemon, zest - 1 tbs leafy fennel tops Place the whole beetroot in a saucepan with enough water to generously cover. Bring to the boil and continue to gently boil for around 15-25 minutes or until the skins start to wrinkle. Remove the beets from the saucepan, reserving the cooking water and set aside to cool. Once cool enough to handle peel away the skins and then dice into cubes. Return the diced beets to the saucepan with around 1/­­2 cup of the reserved cooking water and 1/­­2 cup apple cider vinegar. Adding more water and vinegar if needed to cover the diced beetroot completely. Add the maple syrup to taste and caraway seeds. Bring to the boil and gently simmer for around 20-25 minutes until beetroot is tender. You can bottle the beetroot at this stage in a sterilized jar if you plan to store it in the pantry, simply top up with extra vinegar and water to fill the jar, if needed. If using straight away, allow to cool and then toss through the lemon zest and fennel tops. MOROCCAN SPICED LENTIL MINCE Preparation time 35 mins /­­/­­ Serves 4 - 1 cup brown lentils, rinsed - 3 cups water - 1 cinnamon stick - 1 tsp cumin seeds - 1 tsp coriander seeds - 1 tsp grated nutmeg -  1/­­2 tsp ground ginger -  1/­­2 tsp all spice -  1/­­4 tsp cayenne pepper - 1 tbs rice bran or sunflower oil -  1/­­2 tbs olive oil - 1 brown onion, diced - 3 garlic cloves, minced Place the rinsed lentils in a saucepan with the three cups of water and cinnamon stick. Bring to the boil. Reduce heat and allow the lentils to simmer gently, covered, for around 25 minutes until tender and liquid is absorbed. Once the lentils are cooked remove the cinnamon stick. Meanwhile add the cumin and coriander seeds to a mortar and pestle with the nutmeg, ginger, all spice and cayenne pepper. Grind to form a spice powder. Heat a heavy-based frying pan over a low heat and dry roast the spice mix until fragrant. Being careful to keep the heat low and not burn the spices. Remove from the pan. Return the pan to the heat, add the oils and fry the onion over a medium heat for 4 minutes, or so, until soft. Add the roasted spice powder and garlic. Toss to form a spice paste in the pan. Add the cooked lentils with salt flakes and cracked pepper to taste. Fry over a medium heat for another 4-5 minutes. Remove from the heat. This savoury lentil mince is super versatile and can also be frozen for a quick protein packed addition to meals when time is short. MOROCCAN LENTIL PIZZA w PICKLED BABY BEETS, FENNEL, TAHINI + MINT Preparation time: 20 minutes (+ around 50 minutes to prepare the above) /­­/­­ makes two medium pizzas - Prepared pickled baby beets - Prepared lentil mince - 2 Lebanese flat bread or pizza base of your choice -  3/­­4 cup tomato paste - 2-3 tbs harissa paste (to taste) - 3 tbs pine nuts - 1 tbs olive oil - 1 baby fennel bulb, thinly sliced - good handful of fresh mint leaves - extra fennel top greens - 3 tbs (or more) tahini Pre-heat the oven to 200°C/­­390°F and line two baking trays with baking paper. In a small bowl mix the tomato paste with the harissa until well combined. Spread the tomato paste mixture over the flat bread or pizza bases, top in a single layer with a good amount of the spicy lentil mince, scatter over the pickled beets and then the pine nuts. Drizzle over a little olive oil and place in the hot oven for around 15 minutes until base is crisp and edges brown. Remove from the oven and scatter with the sliced fennel, roughly tear and scatter over the mint and fennel greens and then drizzled with tahini before cutting into wedges to serve. The post Moroccan Lentil Pizza w Pickled Baby Beets, Fennel, Tahini + Mint appeared first on Veggie num num.

Orange & Ginger Peach Marmalade + A Going Veggie Giveaway

December 17 2014 Veggie num num 

Christmas is fast approaching – the weathers turned hot and humid, my little girl is singing Christmas Carols everyday and Ive been in the kitchen preparing a few bits and pieces for homemade gifts for family, friends and teachers. I love this time of year, when so many of us get to enjoy some time off and gather together with the ones we love - its the best!! This beautifully sweet peach marmalade makes good use of our summer peaches, which are available everywhere at the moment. I love preserving and batches of Jam or Marmalade often make their way onto our Christmas giving list. This peach marmalade recipe is easy to make and only takes around an hour from start to finish, a good way to spend a little quite time in the kitchen, with the sweet smell of peaches wafting around. The orange and ginger balance beautifully with the sweetness of the peaches, making a truly delicious peach marmalade best served on hot toast with a cup of your favourite tea. In honor of Christmas Giving Ive also got another copy of Going Veggie up for grabs. Open to all readers - simply leave a comment below telling me what your favourite Veggie num num recipe is and why! Id love to get some feedback from you all and in return you score yourself a chance to win a copy of my new book Going Veggie!! Entrys close midnight AEST 23 December 2014, the winner will be drawn at random and announced on December the 24th. Giveaway Now Closed! Good Luck Everyone and Whishing You All the Very Happiest Festive Season!! P.S. Dont forget theres still time to enter the Going Veggie Instagram giveaway to win a copy for you and a friend. Details here. Giveaway Now Closed! Orange + Ginger Peach Marmalade Preparation time 1 hour /­­/­­ makes around 6 cups || note: You can sterilizer jars either by boiling for 10 minutes or, as I do, on a hot dishwasher cycle. Just be sure to bottle the marmalade while the jars and marmalade are still piping hot. If you dont have proper preserving jars (I hardly every use them) simply pop a pieces of plastic wrap under your lid and make sure you fill the bottles all the way to the top so there is no room for air. This will ensure you can store your marmalade in the pantry for the coming months. || - 1 kg (2lb) peaches (choose preferable organic peaches that are ripe but still a little firm to the touch) - 6 organic oranges, peel - 70g (2 1/­­2 oz) piece of raw ginger - 1 kg (2lb) raw sugar - 1 organic lemon - youll also need 4 or 5 jars (see tip above for sterilizing and preserving information) Peel and stone the peaches and add the flesh to a food processor. Pulse for a few seconds until the fruit is chopped but not a smooth pulp. Transfer to a large, deep heavy-based saucepan. Next using a vegetable peeler, peel the oranges and peel and roughly chop the ginger. Add the orange peel and chopped ginger to the same food processor and pules until finely diced. Transfer to the pot with the peaches. Add the sugar. Chop the lemon in half, squeeze in the juice and then throw in the two whole halves of lemon. Over a medium heat bring the contents of the pot to a boil and stir. Allow to simmer for around 40-45 minutes, stirring occasionally, until the marmalade is thick. Keep a close eye on it and stir often, in the last ten minuets, to ensure it doesnt stick. While the marmalade bubbles get your jars sterilizing so theyll still be hot when the marmalade is ready to bottle (see tip above). A good trick to tell if your marmalade is ready is to pop a plate in the freezer for a few minutes until cold, spoon a little of the marmalade onto the cold dish and let it sit for a minute. Push your finger through the marmalade and youll be able to tell if its thick and setting. If the marmalade is still too runny, simply simmer for a little longer and try again. Once the marmalade is ready, remove the two halves of lemon and very carefully pour spoonfuls into the prepared hot jars (I usually use a soup ladle), being sure to fill them all the way to the top. If you are using jars with metal lids, simply pop a piece of plastic wrap on top before sealing. Your marmalade should store unopened in the pantry for months. Once opened keep it in the fridge. Makes a beautiful gift for Christmas and a great way to preserve sweet summer peaches. The post Orange & Ginger Peach Marmalade + A Going Veggie Giveaway appeared first on Veggie num num.

Seeded Spiced Pumpkin Rye Bread

October 31 2014 Veggie num num 

I recently had the opportunity to take a peek at a wonderful new book thats all about helping families get back to real food - its called The 52 New Foods Challenge by Jennifer Tyler Lee. Packed with more than 150 great recipes, featuring lots of different fresh and wholesome ingredients, the book also offers a wealth of information on healthy eating as a family and engaging your kids with eating and cooking fresh and wholesome foods. This is the kind of stuff that gets me excited – new ways to help people discover the joys and lifelong gains of adopting nourishing eating habits and raising your kids to understand the benefits of enjoying healthy whole foods. The 52 new foods challenge is a fun and practical way for families to try new foods, together. Each week you try something new – kale, artichokes, quinoa – follow the recipes and engage with the fun activities designed to inspire kids in the kitchen and get them excited about real food. So today I am sharing a Veggie num num version of Jennifers Pumpkin Bread recipe and hopefully uncovering a new way to get my little one eating pumpkin too. This pumpkin rye bread recipe is sugar free, dairy free and egg free, packed with nourishing seeds, and delivers a soft, dense, indulgent bread with a lovely subtle flavour from the rye. It would make a nice breakfast treat, morning snack or even dessert. For something a little special I served this vegan pumpkin rye bread topped with coconut yoghurt, pecans and a drizzle of maple syrup - it was amazing!! The 52 New Foods Challenge is a fantastic book packed with practical information, delicious recipes and lots of fun inspiration to get you and your kids into the kitchen and enjoying creative, delicious meals! You can PRE-ORDER a copy today! SEEDED SPICED PUMPKIN RYE BREAD Adapted from The 52 New Foods Challenge by Jennifer Tyler Lee Preparation time: 40 minutes (+35 mins to roast the pumpkin) /­­/­­ makes 1 loaf - 1 kg (2lb) piece of organic pumpkin -  1/­­2 cup dates, pitted - 2 tsp chia seeds -  1/­­4 cup raw cold-pressed coconut oil -  1/­­4 cup coconut yoghurt - 1 cup rye flour -  1/­­2 cup plain all-purpose flour - 1 tsp ground cinnamon -  1/­­2 tsp ground ginger -  1/­­2 tsp ground cardamom - 1 tsp baking powder - 1 tsp baking soda - 1 tbs pumpkin seeds - 1 tbs sunflower seeds - 1 tbs linseeds (flax seeds) for the topping - 2 tbs pumpkin seeds - 1 tsp maple syrup -  1/­­2 tsp raw cold-pressed coconut oil to serve - coconut yoghurt - raw pecans - maple syrup or honey Preheat the oven to 180°C/­­355°F and grease and line a 22cm x15cm (9inch x 6inch) loaf tin. Peel, seed and chop the pumpkin and throw the pieces in a roasting tray. Drizzle over a little neutral flavoured oil like sunflower or rapeseed, toss well to coat, and then pop in the oven for around 30-35 minutes until soft. Remove from the oven and set aside to cool before transferring to a blender or food processor to blend until smooth. Set aside. Meanwhile combine the chia seeds with 1/­­2 a cup of water and set aside for around 10 minutes, until it forms a gel. Make the topping by tossing the pumpkin seeds with the coconut oil and maple syrup and set aside. Throw your pitted dates into a blender or food processor with 1-2 teaspoons of water and blend until finely diced and they form a paste. Transfer the blended dates to the bowl of a stand mixer (or using a hand beater) whisk the dates with the prepared chia gel and the 1/­­4 cup of coconut oil until well combined. Add the coconut yoghurt and 1 cup of your prepared pumpkin puree. Whisk again until well combined. Into a separate bowl sift the flours with the ground spices, baking powder and baking soda. Add the seeds and stir until well combined. Add a third of the flour mixture to the pumpkin mixture and fold until combined. Add the remaining flour in two more batches, folding gently between each, until combined. Pour the pumpkin bread mixture into the prepared loaf tin and sprinkle over the prepared pumpkin seeds. Place in the pre-heated oven for around 20-25 minutes - until golden on top and a skewer inserted into the middle comes out clean. Allow the pumpkin bread to cool in the tin for 10 minutes before turning out on a wire rack to cool completely. To serve, slice the bread into thick pieces and top with a dollop of coconut yoghurt, a scatter of pecans, and a drizzle of maple syrup or honey for something a little special. The post Seeded Spiced Pumpkin Rye Bread appeared first on Veggie num num.

Red Lentil & Roasted Tomato Soup + An Exciting Announcement!

October 12 2014 Veggie num num 

Red Lentil & Roasted Tomato Soup + An Exciting Announcement! Over the past year Ive been working hard on something a little special to share with you all and its nearly ready to go! Due out in December is Going Veggie a book full of new delicious vegetarian recipes, a few of your old favourites plus lots of information on being a healthy and happy vegetarian. Its a book for everyone – vegetarians, new and old, flexi-vegetarians and meat eaters who enjoy the odd veggie meal. A guide full of everything I know about enjoying a simple, wholesome and satisfying vegetarian diet. Im incredibly grateful to have had the opportunity to create something like this to share with you all and I hope youll join me in my excitement! Becoming vegetarian is not about giving up meat it’s about adopting a cruetly-free lifestyle that makes you both happy and healthy. With Going Veggie you’ll uncover more about what it means to be vegetarian and the abundant world of delicious vegetarian food; discovering wholesome ingredients and learning just how simple it is to enjoy a nutritious and satisfying vegetarian diet. Its been a crazy busy and super fun experience putting everything together and I cant wait to hold a copy in my happy hands!! Now on an occasion like this it might be more appropriate to share a cake recipe but instead Im sharing this nourishing, tasty vegan tomato soup. Why? Well soup, for my family and I is one of those dishes we all love, and this soup especially. Feeding a feisty toddler has been a huge learning curve. Making sure she gets the nutrition she needs while keeping the whole experience of food, taste and texture discovery fun and stress-free – its challenging but also incredibly rewarding! This wholesome, tasty roasted tomato soup is something to celebrate as it boasts a combination of nourishing ingredients, is simple to make and our little girl loves it! Shell happily eat a bowl for lunch and dinner days in a row, if I let her. The fact I serve it up over her favourite pasta and top it with vegetarian cheese goes a good way to making this delicious vegetarian roasted tomato soup kid friendly. Noticing cheap tomatoes at our fruit and veg shop over the weekend I knew it was time to make a big batch. It freezes well so its always handy to throw half the batch in the freezer for a quick nutritious meal when time is short. I hope youll enjoy this roasted tomato soup recipe and Ill have more information on the book coming up here on the blog next week, so stay tuned xo ROASTED TOMATO & RED LENTIL SOUP w SPICY PEPITAS + AVOCADO CREAM preparation time: 1hr /­­/­­ serves 6 - 1kg (2lb) ripe tomatoes (I used Roma but any nice ripe tomato will do) - 200g (7oz) sweet cherry tomatoes - 1 red capsicum (bell pepper) - 1 red onion - 4 garlic cloves - 1-2 tbs olive oil - 2 cups vegetable stock - 2 cups water -  3/­­4 cup red lentils - 4 tbs balsamic vinegar SPICY PEPITAS - 1/­­3 cup pepitas (pumpkin seeds) - 1 tsp chilli flakes - 1 tsp paprika -  1/­­4 tsp fennel seeds - 1 tbs olive oil AVOCADO CREAM - 1 large ripe avocado - 1-2 tbs lemon juice (to taste) - 1-2 tsp olive oil to serve - olive oilfresh basil Pre-heat the oven to 200°C/­­390°F Slice the tomatoes in half, peel and quarter the onion and quarter and deseed the capsicum. Throw the tomatoes, onions, and capsicum in a large baking dish along with the cherry tomatoes and whole unpeeled garlic cloves. Drizzle over a tablespoon or two of olive oil and season with salt flakes and pepper. Place in the pre-heated oven for 20 minutes until tomatoes are soft and juices running. Meanwhile you can prepare the spicy pepitas by combining all the ingredients in a small bowl. Heat a small frying pan over a medium/­­low heat. Add the pepita mixture and roast, tossing in the pan until the seeds begin to pop and the spices are fragrant. Remove from the pan and transfer to absorbent paper until you are ready to serve. Tip: these spicy pumpkin seeds are also great in salads or served over roasted vegetables. Make the avocado cream by adding the avocado to a small food processor or blender and pulse until smooth with lemon juice to taste and a little drizzle or two of olive oil. Season with salt flakes and pepper and set aside in the fridge until youre ready to serve. Once the tomatoes, onions and capsicum are roasted remove from the oven. Pick out the whole garlic cloves and allow these to cool enough to handle. Transfer everything else from the baking dish, including all the juices into a large soup pot. Once the garlic is cool enough to handle, squeeze the soft roasted garlic from their skins straight into the same pot. Add the stock, water and red lentils and bring to a simmer over a medium heat. Simmer, covered, for 25 minutes until lentils are nice and tender. Using a stick blender or in batches in your blender or food processor, blend the soup until smooth. It should be a lovely thick and creamy soup consistency. Return to the heat and warm through. Serve in warm bowls sprinkled with the spicy pepitas, a good dollop of the avocado cream, a drizzle of olive oil and scatter of basil leaves. For a kid friendly version serve the soup over their favourite pasta shapes (I used a spelt pasta) and top with vegetarian cheddar cheese and/­­or the avocado cream. The post Red Lentil & Roasted Tomato Soup + An Exciting Announcement! appeared first on Veggie num num.

Sweet Potato, Red Bean + Kale Vegan Enchiladas w/ Smoky Sweet Pepper Sauce & Coriander Chimichurri

August 11 2014 Veggie num num 

It takes a little time to put together the different elements of this vegetarian enchilada recipe, but the added effort to make everything from scratch really pays off. The flavours are smoky and robust and match perfectly with the fresh and zingy chimichurri. The post Sweet Potato, Red Bean + Kale Vegan Enchiladas w/­ Smoky Sweet Pepper Sauce & Coriander Chimichurri appeared first on Veggie num num.

Pumpkin Scones w/ Strawberry Chia Seed Jam + Cardamom Whipped Coconut Cream

August 3 2014 Veggie num num 

Using my Grandmas tried and true pumpkin scone recipe I switched out the butter for coconut oil and egg for chia gel. The result is a soft, slightly sweet dairy and egg free scone, perfect for morning tea when topped with the strawberry chia seed jam and cardamom whipped coconut cream. [...]

Spicy Shiitake Sandwich w/ Tofu-Mayo + Rocket

June 2 2014 Veggie num num 

The combination of mushrooms and rocket is something truly great and when you mix it up with a sticky, spicy sauce and creamy tofu-mayo - its pretty dang amazing! This is a simple and super quick vegan recipe, great for serving up at a picnic or barbeque. [...]

Seeded Buckwheat Toasted Muesli

May 12 2014 Veggie num num 

A crunchy, slightly sweet and coco-nutty toasted muesli - perfect for breakfast, snacking or dessert. Full of powerful vegetarian foods like buckwheat, linseed, pumpkin and sunflower seeds, plus whole grain oats and rye - this toasted muesli recipe is one of my favourites variations. [...]

Sweet Potato Falafel Plate w/ Freekeh Tabouli, Pickle & Almond, Tahini Cream

December 17 2013 Veggie num num 

This delicious vegan recipe is a combination of everything I love about food - wholesome, good-for-you fare thats easy to prepare, fun to eat and full of fresh and tasty flavour... these sweet potato falafel make a healthy vegetarian meal full of goodness. [...]

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