Recipes

Strawberry-coconut-lemonade Smoothies

I'm trying to utilise what we've got growing here at the moment.  We've got coconuts galore and a few lemonade's on the tree so I whipped these up for a morning snack on Labor day...

Ingredients:

  • 2 frozen bananas
  • 2 cups frozen strawberries
  • 2 cups coconut milk (or thereabouts)
  • juice of 1 lemonade (it's like a sweet lemon)
  • 6 medjool dates
  • 1 heaped Tbs chia seeds

Blend in a high speed blender for 2 minutes or until smooth and serve :-)

 I always taste test mid way through and add more if needed

I always taste test mid way through and add more if needed

Vegan bolognaise sauce

YOU WILL NEED:

  • 2 onions chopped
  • 2 - 4 cloves garlic crushed
  • 1 cup celery diced
  • 1 cup carrot finely diced
  • 1/2 cup zucchini chopped
  • 4 button mushrooms chopped
  • 2 Tbs finely chopped dried shitake mushrooms
  • 1/8 cup red wine
  • 1/4 cup sun-dried tomatoes
  • 1/4 tomato paste
  • 1 can brown lentils, drained and rinsed
  • 1 can whole tinned tomatoes
  • 2 cups vegetable stock
  • handful fresh basil
  • 2 tsp salt
  • 1 Tbs sugar
  • pepper to taste
  • 1 bay leaf
  • olive

Saute onions, garlic, celery and carrot in olive oil on low heat until onion is translucent. Add zucchini, fresh mushrooms and dried mushrooms and sautée for a few more minutes.  

Pour in wine and increase heat, stirring until wine has started to evaporate.

Add sun-dried tomatoes and tomato paste. Stir until combined.  Add lentils followed by tinned tomatoes and 1 cup of stock.  Stir over medium heat.  Add basil.

Season with salt, pepper, sugar and bay leaf.  Reduce heat and allow to simmer for about 20 mins or so until carrot has softened, stirring and adding stock as necessary.  

Once done, transfer to a blender (or allow to cool and use a stick blender) and blend up until a thick, chunky consistency is achieved.

Serve with pasta, on zucchini noodles, as a lasagne sauce, or on pizza bases.  I also use leftovers on my store bought vegan schnitzels like a parmigiana sauce. 

Roasted tomato soup

Packed with goodness, this from-scratch soup is filling enough to be the star of your meal.

You will need:

  • 1 kg fresh tomatoes, quartered (can use any variety, including cherry tomatoes)
  • 2 capsicum, deseeded and sliced
  • 2 onions, peeled & quartered
  • 5 cloves garlic, peeled
  • 1 cup celery, diced
  • 1 cup carrot, diced
  • 2 L vegetable stock
  • 1/2 cup sun-dried tomatoes
  • I cup fresh basil leaves
  • 1 tsp pink himalayan salt
  • 1 tsp cracked pepper
  • 1 Tbs sugar
  • 1 Tbs olive oil 
  • 2 Tbs coconut oil
  • drizzle of balsamic vinegar

Method:

Spread tomatoes, capsicum and onions over two baking trays lined with non stick paper.  Drizzle with olive oil & balsamic vinegar.  

Wrap garlic cloves in alfoil and place on one of the trays.  Roast in a moderate oven for about 25 minutes.

Meanwhile, in a large heavy based soup pot, sautée celery and carrot in coconut oil for 5-10 minutes.  Add sun-dried tomatoes and then roasted vegetables (when ready).

Stir over low heat for a few minutes and season with salt, pepper and sugar.

Allow to caramelise, then start to slowly pour in stock.  

Add basil leaves and bring to a boil.

Reduce heat to low and allow to simmer gently for up to one hour, adding more stock or water if needed.

Allow to cool and then transfer to a heat proof, high speed blender.  Blend until a nice, smooth, thick consistency is achieved.

Serve with garlic bread, croutons or cheese toasts.

3 favourite smoothies

There's no rules when it comes to smoothies but these are a few of our favourites...

kids strawberry smoothies.jpg

Pina colada

2 frozen bananas

1 cup frozen pineapple

2 cups coconut milk

2 tablespoons honey/maple syrup

1 tablespoon chia seeds

Place all ingredients in a high speed blender & mix until smooth & creamy

Raspberry 

2 frozen bananas

1 cup frozen raspberries

juice of 1 lime

2 cups  water

4 medjool dates

2 tablespoon shredded coconut

1 tablespoon hemp seeds

Choc-blueberry

2 frozen bananas

1 cup frozen blueberries

1 Tbs cacao powder

1 Tsp chia seeds

6 medjool dates

2 cups almond milk

handful baby spinach